In an exciting partnership for Riedel in Australia, Clare Valley family winery Taylors will toast to the end of summer with a world-first pop-up experience focused on the importance of temperature in wine service.
Taylors have called on Chef Duncan Welgemoed, executive head chef of hatted Africola (The Adelaide Advertiser’s Restaurant of the Year), to create Celsius – a unique evening of wine, food and technology to stimulate the senses and prove just how much temperature affects the food we eat and the wine we drink.
Over four nights in Sydney, 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. 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.
Guests on the evening will be invited to capture their Celsius experience in a whole new way as 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.
Taylors Celsius will be open 7-10 February at COMMUNE (901 Bourke St, Waterloo NSW) with two sittings each night (6pm and 8.15pm). Tickets will be $99 each.
For more information, visit www.taylorswines.com.au/celsius