Taylors and wine storage expert LeCavist have joined together to highlight the impact of serving temperature on wine.

Taylors and LeCavist’s ‘Degrees Matter’ event took place in the Botanic Gardens of Sydney’s Garden Gallery, offering a self-guided tasting journey of food and wine, all themed around why temperature matters in the food and wine experience.

Event host Justin Taylor and LeCavist Wine Cabinet Ambassador and celebrity chef Manu Feildel discussed the intricacies of temperature and how it impacts the flavours and aromas of both wine and food, and how temperature can be an extra ingredient in getting the best out of both experiences.

A tasting through the Taylors Estate Label was accompanied with matched canapés with temperature being a key focus in how each dish was prepared or finished. Some dishes were even served from the cabinets themselves.

Since 2015, Taylors has been a pioneer in educating wine lovers about wine and temperature, with the winery adding temperature-sensitive sensors to its Estate Label wines.

The sensors change colour depending on the temperature of the bottle, with an easy-to-read colour guide showing when the wine is just right to pour.

“The advice has been ingrained into us since practically the dawn of wine: Serve white wines fridge cold and serve red wines at room temperature, but it’s far more intricate than that,” Taylor said.

“Temperature has a massive impact on what we taste and smell, and not just in wine, but in food, too. The Degrees Matter event with LeCavist gave guests a taste of how temperature plays a role in what we drink and eat to get the best out of both experiences.”

Taylor’s tips for getting the temperature right

Taylor said that while there are certain temperature ranges to consider for different varieties, getting it just right is fairly easy.

His advice: Chill your whites – but not too much and chill your reds, but just a bit.

“This includes even our favourite Australian classics like shiraz and cabernet sauvignon – which shine when given a bit of chill, especially in these hot summer periods,” Taylor said.

“For white wines, like chardonnay and riesling, serving these wines too cold masks the variety’s more nuanced flavours and aromas, resulting in a drink that’s dominated by acidity.

“By giving these wines time to warm up out of the fridge, or serving from a temperature-controlled wine cabinet, you can get a true reflection of what the winemaker intended when making this wine.”

To take the guesswork out of wine and temperature, Taylors has released a handy temperature guide on its website, along with simple instructions on how to use its handy temperature sensors.

The Taylors temperature sensors are available across the winery’s entire Estate Label range, including the new Estate Label Grenache, released this year. The wines are available at most good wine retailers, online at www.taylorswines.com.au, and from Taylors Clare Valley cellar door for RRP $22.

Why you should be chilling your reds this summer