With the party season having already begun, you've most likely noticed that your wine intake has s̶l̶o̶w̶l̶y̶ rapidly increased.
If you're reading this you most likely consider yourself quite the amateur wine 'expert'; after a long day, you like nothing more than settling down with a glass of your favourite red - after it's had time to breathe, of course - taking a big ol' whiff and then finally swishing it around in your mouth before taking your first gulp.
But... what if we told you that one major part of your wine routine was, in fact, wrong?
New research from Sydney Wine Academy and Taylor Wines has found that we've all been drinking our red incorrectly.
While we've always stuck to storing our wines on the shelf or in the pantry, apparently this isn't right at all!
According to the study, red wine is best served between 12 and 18 degrees Celsius... not room temperature, which on average is around 23 degrees Celsius.
Now, we know what you're thinking: 'meh, I'm only a few degrees off, surely it's not doing that much harm.'
Well, according to Taylor Wines, having your drink either too warm or too cold is making rather unpleasant changes to your oh-so-precious wine.
If the wine is too warm, the alcohol is believed to ‘dominate, and masks its subtle flavours’. On the other hand, if the wine is chilled too far 'the flavours are suppressed, the tannins become harsher and the acids too sharp.'
Now, if we want to get real specific, the study also suggested different temperatures for different types of wine.
For a Merlot, Shiraz, Cabernet Sauvignon or other full-bodied wine, try and keep the temperature between 16 to 18 degrees, whereas for a lighter wine such as a Pinot Noir, we're looking at 12 to 14 degrees.
Now, just to get a bar fridge!
Remember to please drink responsibly.