Why wine temperature matters

SubRosa Viognier ice bucket

All whites go in the fridge right? Well, not exactly.

Before you fill the bathtub with ice, or buy a second drinks fridge for your next party consider these wine temperature tips.

According to Adam, Viognier is like Chardonnay, but more exotic. Like Chardonnay, Viognier is best served at just below room temperature (11-13C). If it’s too cold, the texture, flavour, acid balance and aromas will be masked. If room temperature in your neck of the woods is more than 15C, pop your Viognier in the fridge to chill it slightly, but make sure to get it out of the fridge at least 30 minutes before you plan on serving it.

Like a good Brie or Camembert cheese, straight out of the fridge aromatic whites like Viognier are palatable, but not delicious. If you have patience and time to let it come to room temperature you’ll be rewarded with flavour and aroma.

Try it for yourself, pop a bottle of SubRosa Viognier in the fridge and pour a glass. Take a sip immediately after it comes out of the fridge and then try it again after 10-15 minutes, and again after about 30 minutes. What do you think?

2017-Settler-and-Sons_Rosé_Credit_@sophie_iam

Rosé on a sunny day? Yes please! Adam suggests serving Rosé chilled, but not straight out of the fridge. Give it at least 10-15 minutes to come closer to room temperature so you can enjoy its aroma, flavour and texture. It’s amazing the difference 10-15 minutes makes! Ideal serving temperature for Rosé is 10-12C.

Nebbiolo, like Pinot Noir, should be served at room temperature which is widely considered to be about 14-16C, while Shiraz and Cabernet thrive at a slightly warmer temperatures of 17-19C. On summer days when you are serving Shiraz, don’t let it get too hot or it will lose its complexity for which SubRosa is known.

Top wine temperature tips:

  1. Take your favourite white or Rosé out of the fridge at least 15 minutes before serving.
  2. Store your wine in a cool dark place, not on top of the fridge which is likely to be warmer than many other places in your home.
  3. Keep wine out of the sun when entertaining outside.

Say I love you dad this Father’s Day with SubRosa Shiraz

SubRosa winemaker Adam Louder with his children
SubRosa Winemaker, and dad, Adam Louder.

Every day is father’s day in our house – but the first Sunday in September is extra special.

If your dad loves Shiraz like our in-house Dad Adam Louder, give the gift of SubRosa.

Your dad will love our Father’s Day Shiraz gift packs.

Shipping is challenging in Victoria at the moment. If we can’t hand deliver your order, we will send you a gift certificate for you to share with your dad to let him know his handmade, small batch SubRosa wine is on its way!

If you have any questions – please contact Nancy at nancy@subrosawine.com.

Father’s Day Shiraz six pack

Father’s Day Shiraz 4-pack special – local delivery only

How to get your Chardonnay drinking friends to try Viognier

SubRosa Viognier poured into a wine glass“Viognier is like Chardonnay – but more exotic,” says SubRosa’s winemaker Adam Louder when he introduces the variety to wine lovers at tasting events like Grampians Grape Escape in Halls Gap (first weekend in May).

Every wine drinker has tried Chardonnay and will know if they like it oaked, unoaked or not at all. But Viognier is a different story. Most Australians are new to the variety that is originally from the Rhone region in France.

Today, Viognier is also well known in the new world regions of California and Australia.

Viognier in Australia

While many vineyards in Australia grow Viognier, it is not often made as a stand-alone variety, instead, it’s blended with Shiraz to add complexity (and not always listed on the label). Some of Australia’s best known Shiraz Viogniers are made by Clonakilla (Canberra wine region) and Serrat (Yarra Valley).

SubRosa’s first Viognier was crafted by Adam Louder in 2015, drawing on his extensive experience making the variety at Araujo Estate in Napa Valley (acquired by Chateau Latour in 2013 and now known as Eisele Vineyard).

“Viognier is an interesting variety,” says Adam. “I love its exotic flavours and texture and as it ages it shows flavours that are honey, toasty and nutty”.

Red wine drinkers who don’t like white wine are often surprised by its full body and age-ability. It has less acidity than other white wines and more complexity than varieties like Pinot Gris or Sauvignon Blanc.

Adam likes to mature SubRosa Viognier in French oak for more than 12 months, like Shiraz, which adds texture, depth and complexity.

Why is Viognier sexier than Chardonnay?

Chardonnay shows characteristics of citrus, while Viognier is an aromatic wine with expressive floral aromas and flavours of stone fruits like peaches, nectarines and apricots.

Best food pairings

While Chardonnay is often paired with white meat (fish or chicken) Viognier is more versatile. With its rich full body and array of flavours it can be paired with seafood (rich buttery prawns), creamy sauces (from korma to alfredo), pork and even lamb. For the vegetarians, try pairing it with pumpkin, sweet potatoes, carrots and squash or a simple tomato, garlic and herb pasta.

How cold should I serve my Viognier?

Just like a good Brie or Camembert cheese, serve Viognier closer to room temperature. If it is too cold, the aromas and flavours will be masked.SubRosa 2018 Grampians Viognier

Best in its class

Since SubRosa began producing Viognier, it has been recognised as one of the best in Australia and top value by reviewers James Halliday, Huon Hooke (Real Review) and Mike Bennie (Winefront).

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