Did you ever think there was an adult adaptation of the story Goldilocks and the three bears? Hey, slow down, it's not that type of blog.
But just as Goldilocks had OCD about porridge, when it comes to getting the maximum out of your next bottle of wine, you need to remember;
'not too hot, not too cold, it's just right.'
Red wine is served at 'room temperature', of course, but think about that for a second. Where is this room?
The concept has been adopted from our European cousins, where they are naturally holding wine at between 14 and 18 degrees year round, thanks to the stone buildings and cooler climates. Here in the sunburnt country, too warm can happen too easily and before you've even hit a second glass, your favourite drop can get flabby and very unappealing. It's a bit of a challenge, but remember that more full bodied wines like Shiraz can usually stand up for themselves, but the weaklings like Pinot Noir, will benefit from a few minutes in the fridge before serving.
A cool white wine on a hot day is refreshing, but if that wine is too cool, the taste will be frozen out. To savour all the flavours, complex white wines, like an aged chardonnay, benefit from hardly any chilling at all. Generally speaking, white wine should be served between 8 and 12 degrees. If you're like most Aussies, your fridge is going to be set at a sensible and food safe 4 degrees. You can see the problem here, so straight out of the fridge, and straight down your throat probably isn’t a great idea.
Now that’s something to remember for barbecue season.
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