Taylors prepares for world-first temperature pop-up

Clare Valley family winery Taylors plans to host a world-first pop-up that focuses on the importance of temperature.

The pop-up, named Celsius, Chef Duncan Welgemoed, head chef of hatted Africola, will provide an evening of wine, food and technology has been designed to stimulate the senses and prove just how much temperature affects the food we eat and the wine we drink.

Over four nights, consumers will be invited to experience a three-course dinner menu with matching Taylors wines in a fully immersive experience, all centred on the importance of temperature.

Taylors and thermal imaging brand FLIR ONE will offer each guest a temperature sensitive, smart phone camera adaptor. Diners will be able to capture unique images of the experience using low-light and infrared technology.

The temperature sensitive sensors change colour depending on the temperature of the wine – turning a bold fuchsia for red wines and vibrant green for white wines. Each sensor is tailored to each individual variety and precise within 1°C of the temperature reading.

The pop-up is part of Taylors’ ongoing campaign to educate consumers about how the flavours and aromas of a wine can be transformed when served at the optimum drinking temperature.

“Temperature is the most important factor in serving a wine at its very best. The old world myth of serving reds at room temperature and whites ice cold just doesn’t work in Australia, particularly during summer,” third-generation managing director and winemaker Mitchell Taylor said.

“Especially with red wines, when they are served slightly chilled, they are completely transformed – the flavours and aromas are more rounded, balanced and much more refreshing. This dinner experience will show our guests how temperature effects everything, ultimately tying back into the importance of serving temperature for wines.”

Taylors Celsius will be open 7-10 February at COMMUNE (901 Bourke St, Waterloo NSW).