Serving every wine type at its ideal temperature is an incredibly important part of wine appreciation. It’s imperative to enjoying a bottle just as the winemaker intended. The temperature of a wine can completely change both the scent, overall taste and appreciation for what is in your glass. Too hot and it enhances the perception of alcohol. Too cold and it subdues the taste and aromas of fruit, creating jarring tannins and elevating sharp acids.
Wakefield Wines has made it easy to serve wine at its proper temperature by placing temperature sensors on the back of their wine bottles.
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Ideal Temperature
The majority of people serve their wine without really thinking about its ideal temperature. The term ‘room temperature’ comes from a historical reference that infers cellar temperature, not today’s actual room temperature. The idea of drinking wine at room temperature or ‘Au chamber’ comes from the chilly drawing rooms of medieval French castles. Today’s average room temperature is 23 degrees, far off from what any white or red wine should be served.
Each grape varietal has its own perfect drinking temperature. Full bodied red wines such as Shiraz and Cabernet Sauvignon should be served between 16 – 18 degrees. Lighter bodied reds like Pinot Noir should be served at a cooler 12-14 degrees. Aromatic whites such as Sauvignon Blanc and Pinot Gris are best enjoyed when lightly chilled to 6-8 degrees.
Although white wine is traditionally served chilled, it shouldn’t be consumed too cold. Wakefield’s innovative temperature sensors on the back of their Promised Land wine labels make it easy to know when your wine is at its ideal temperature.
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Australian Love
For three generations the Taylor family have crafted great Australian wines in the Clare Valley, South Australia. these Aussie drops are loved by Canadians coast to coast. The picturesque Clare Valley’s winemaking history spans more than 150 years, making it one of Australia’s oldest wine-producing regions. The unique combination of geography, geology and climate results in terroir that is perfect for producing world-class wine.
Third-generation family member Justin Taylor travels the world showcasing Wakefield Wines and is passionate about demonstrating that even a full-bodied wine like cabernet sauvignon, usually reserved for the cooler months, can be perfect for summer sipping when it is served at the right temperature.
“During the warmer months, our wine glasses get filled with a bit more white and pink than red – and I think that’s just a shame. The myth that red wines should be served at room temperature is still quite widely believed, which doesn’t truly showcase the intricate flavours of a red wine the way the winemaker intended,” Taylor notes.
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“Slightly chilling a red in the fridge 20-30 minutes before serving it brings harmony, balance and can even be a refreshing option on a hot summer’s day. With the Optimum Drinking Temperature Sensors featured on all of the Estate and Promised Land wines, it takes all of the guesswork out of knowing the temperature a red wine should be served at and when a wine is just right to pour. It also adds a bit of interactive fun to the wine drinking experience.”
Saving Seahorses
Going beyond wine, a couple of degrees can mean all the difference between a thriving ocean ecosystem and marine creatures. Seahorses are proudly featured on all Wakefield Wines. Since 2021, Wakefield Wines has supported Project Seahorse, the global experts on seahorse and marine conservation. The funds raised go towards supporting Project Seahorse researchers in setting up marine protected areas.
“Seahorses, much like grapevines, are an indicator species that raise the alarm to serious climate-related issues. It’s very important we do what we can to reverse their population decline before it’s too late,” says Justin Taylor.
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Pairings
The Promised Land wines from Wakefield are Aussie classics and perfect for summer sipping and easy entertaining. Promised Land Cabernet Sauvignon is an ideal pairing with ribeye steaks. Promised Land Shiraz pairs perfectly with barbecue pork ribs grilled on the barbecue.
Feature image by Tamara Malaniy
