Our white wines are best served only slightly chilled, at around 9-10 degrees C. Take them out of the kitchen fridge about 15 minutes before serving. I also recommend letting them breathe for that time.
We suggest serving the reds them between 16 and 19 degrees, not too warm. All our red wines benefit from a bit of aeration. The best technique we have found is to pour yourself a glass while cooking and by the time dinner is ready, the bottle will be perfect.
Our wines are nice on their own but they really strut their stuff when paired with certain foods. The art of matching wine and food is very tricky and poorly understood so here is a short guide to getting the most out of your bottles of Treloar wine.