We're drinking red wine the wrong way, in summer at least.

While white wines are known to be refrigerated, reds are commonly kept out of the chiller.

But Taylor Wines Asia Pacific market manager Justin Taylor told Tim Dower hot summers might mean reds are being served too warm.

He says the optimal temperature is about 16 to 18 degrees.

"Reds should be popped in the fridge for half-an-hour to concentrate the flavours."

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