We’re often asked how to serve our mead. Our Wild Red Mead is similar to a fruity red wine from the Gamay grape such as Beaujolais because of the carbonic maceration process we use with the fruit (getting geeky here!) gently pressing so the skins are more or less intact and the fermentation starts inside the berries.
Serving at low temperatures reinforces acidity and astringency and dampens aromas; high temperatures encourage the alcohol to dominate the flavours, making it heavy. Thus, Wild Red Mead is best served at around 15–18°C, on the cool side of modern room temperature or outside in an Irish summer. In fact in high summer, we often chill it slightly.
And while we’re about it, serve in a glass where the top curves slightly inward so that the lovely fruit and honey aromas are concentrated in the middle where your nose goes when you’re drinking. And aromas affect the how your drink tastes. Just a little bit of science. We use a stemless wine glass or tumbler.