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Tutu Cider from ancestral lands in Nelson
The average summer temperature in New Zealand ranges
between 20̊C-30̊C, and according to industry experts,
including the Court of Master Sommeliers, serving a red
wine at this temperature robs it of its finesse and flavour. The
antiquated advice of drinking red wine at ‘room temperature’
originates from medieval French drawing rooms that were
closer to a chilly 14̊C-16̊C.
A recent study by Taylors Wines showed 8 out of 10
Australians are drinking their red wine at ‘room temperature’.
While this may seem like normal behaviour, the warm climate
is having a negative impact on the flavour of all red wines, such
as shiraz, pinot noir or cabernet sauvignon.
White wine isn’t exempt from the weather influence either.
While nothing may seem more refreshing than a crisp glass
of sauvignon blanc poured straight from the fridge, chilling a
white wine too cold can mask its flavours and aromas, making
its acid flavours more pronounced. A recent Wine Intelligence
survey commissioned by Taylors Wines, showed 77 per cent
of Australians enjoy a cool glass of white straight from the
fridge, while 21 per cent even serve it directly from the freezer.
If habits are the same across the ditch, it would mean that two
million wine loving Kiwi’s could inadvertently be drinking their
wines at the incorrect temperature too.
Company Director, Export Manager and third generation family
member Justin Taylor says this is a dilemma that affects most
wine drinkers, they just don’t know it yet. “Temperature is vital in
making sure wine is enjoyed at its very best. While our winemakers
take great care to ensure our wine is of utmost quality and value, a
warm climate is not so great for storing and drinking wine,” Justin
said. “It’s an issue that most wine lovers don’t know is having a
massive impact on their enjoyment and appreciation of wine.”
While expensive high-tech wine fridges and thermometers
can be used to control and monitor a wine’s temperature, most
Kiwis don’t have access to this equipment, so Taylors have
found a solution to wine drinker’s temperature troubles with
their latest label innovation.
Now featured on the back of Taylors Estate and Promised
Land ranges is the Optimum Drinking Temperature Sensor
– a temperature sensor which uses thermo-chromatic ink
technology that changes colour depending on the temperature of
the wine. It turns green when the white wine is just right to pour,
and turns fuchsia when red wines are at the perfect temperature.
This is the first time the technology has been used in
educational application, allowing wine drinkers to know when
their wine is at the best temperature to enjoy, depending on the
variety. “Using insights and research into wine drinking habits,
we’re excited to share a simple way for wine consumers to
know when their wines are just right to drink,” Justin said.
Taylors Chief Winemaker Adam Eggins suggests that during the
summer months red wines go into the fridge 30 minutes prior to
serving. This gives the wine time to chill to the optimum drinking
temperature, turning the back label’s small seahorse sensor to a
bold fuchsia. As for whites, Adam suggests pulling them from the
fridge 30 minutes prior to opening and enjoying, as this gives the
wine time to warm up, opening its aromas and unique flavours.
The top of the South’s leading indigenous food
and beverage producer, Kono NZ are proud to
release their very first cider, Tutu Cider. The
mouth wateringly good, single varietal cider
is crafted using the company’s very own Fuji
apples that are sun ripened on their ancestral
lands in Nelson. From the planting of the trees,
to the final bottled cider, the Kono team have
carefully crafted each step of the process, to
provide a cider that offers a fresh crisp fruit
bouquet. “We’ve grown the apples, pressed
them, and brewed and bottled Tutu Cider
all here in Nelson. It’s a craft cider made in
a traditional way using an old secret family
recipe,” says Kono’s Jarrod Robinson.
“Having already garnered an excellent
national and international reputation for our
Tohu and Aronui Wines, we knew that we had the
skill and knowledge to present a unique offering
to a growing segment of the beverage market,”
says Mike Brown, GM Sales & Marketing, Kono
NZ, and that it most definitely is.
The name Tutu was chosen as it is a Maori
colloquial term for being cheeky and mischievous,
and this fits in with Tutu cider being the younger,
sprightlier sibling of the Kono beverage family.
Taylors Wines - experts
in feeling the heat
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