The Chilling Secrets of Red and White Wines
It irks, frustrates and at times, infuriates me, but my big sister insists on adding ice cubes to her wine glass no matter what the quality or price point of the wine! Cracking a quality chardonnay when she visits feels like feeding truffles to pigs when my heathen sibling desecrates the winemaker’s artistry with a shower of plonking cubes. But for all of her violation and defiling of the wine, there’s at least a modicum of method to her madness though as chilling wines is important to ensure optimum enjoyment, especially here in the Queensland summer.
Where once Shiraz and Cabernet dominated domestic sales, in recent years we have seen an increase in demand for lighter styles that are fresh and lower in alcohol. And these are exactly the types of wines that will put their best foot forward with a bit of time in the fridge. Pinot noir, Beaujolais (gamay) and grenache are all seeing increasing popularity especially with the younger demographic and, in our summer heat, are perfect served chilled.
When it comes to red wines, serving them too warm will enhance aromas and flavour but make the alcohol more visible. Chill it down and the structure tightens, the flavours focus, but tannins appear tighter and at times, astringent. White wines, on the other hand will generally see enhanced flavour profiles when chilled and at the same time, lower temperatures subdue the acids somewhat. But the perfect temperature to serve a wine depends not just on personal preferences, but also on the varietal.
Experts rarely agree, but as a general rule it’s widely accepted that shiraz or a Bordeaux blend is best served at around 18 degrees while cabernet and pinot noir should be slightly cooler – perhaps 16 to 17 degrees. A Beaujolais or rosé will put its best foot forward at about 11 to 13 degrees and if you like a port, sip it at around 14 degrees.
For the whites, I like my Chardonnay a bit warmer to improve its aromatic profile; perhaps 8 to 9 degrees. But a Riesling, Pinot Gris or Sauvignon Blanc will present well at 7 to 8 degrees. So, if you keep your whites in a fridge that’s set at about 4 degrees, the low temperature kills the nose and subdues flavours, so it’s always a good idea to take the bottle out and let it stand for ten minutes before pouring a glass. The freshness of a white will reduce as it warms so unless you neck it, it’s not a great idea to leave the bottle sit on the kitchen bench while you enjoy the first glass.
If your kitchen isn’t equipped with the luxury of a multi-zone climate-controlled wine fridge, Taylors have a range of wines out with a rather nice gimmick at the moment. Their Estate range of reds come with an interactive temperature sensor on the back label with a view to enabling the wines to be enjoyed at the optimal temperature for each varietal. Their marketing team are genii, coming up with the concept of utilising thermochromic ink technology to read the temperature to within one degree and changing colour accordingly! It’s “pretty cool”, as my 16-year-old son would say.
I’ve always been a fan of the Taylor’s range – especially the St Andrews, but at a RRP of only $22, the Estate reds are great value (you’ll buy them cheaper at all the majors). Chief winemaker Adam Eggins has used fruit sourced from the Clare Valley and McLaren Vale for the 2022 Tempranillo, and Adelaide Hills grapes for the 2023 Pinot Noir. His 2021 Shiraz blends ripe and juicy fruit from the Limestone Coast and Clare Valley, while the 2021 Cabernet hails from the same regions.
All four of the reds will please the most discerning of palates, but for me, the Cabernet was the star of the side. Maybe it was the ten months spent in French oak that gave it the edge? There’s a brambly blackcurrant nose and plenty of dark red fruits, cassis and mulberry through the middle. A eucalytpic spiciness pervades a cedary and slightly sweet conclusion. Chill this one to 16 degrees and it’s sure to titillate the taste buds!
Thermochromic sensors might be the oenological equivalent of AI, but I’m going to send my sis a dozen of these Taylors reds in the hope that this technology might be the AA equivalent for her disturbing ice cube habit!
As published in The Courier Mail.