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QUELQUESINFORMATIONSUTILES(MISEENTEMPERATUREETEPANOUISSEMENT)
Exemples de températures de service. (A respecter lors de vos dégustations !)
Les opinions varient, la température ambiante également mais beaucoup s’accordent sur :
TABLEAUD’EPANOUISSEMENT(E NANNEES)
Le temps nécessaire à son épanouissement optimum varie pour chaque crû, chaque millésime, chaque
couleur. Le tableau ci-dessous vous donnera un ordre d’idées sur le nombre d’années nécessaires pour
que vos bouteilles atteignent le sommet idéal de leur maturité, c’est-à-dire le moment idéal de leur
dégustation.
V
ins Température de service
Grands vins de Bordeaux
Rouges
16 – 17°C
Grands vins de Bourgogne
Rouges
15 – 16°C
Grands crûs de vins blancs secs
14 – 16°C
Rouges légers, fruités, jeunes
11 – 12°C
Rosés de Provence, vins de primeu
r
10 – 12°C
Blancs secs et vins de pays rouges
10 – 12°C
V
ins de pays blanc
8 – 10°C
Champagnes
7 – 8°C
V
ins liquoreux
7°C
APPELATION BLANC - ROSE ROUGE
Alsace
1-4
Alsace Grands Crus
8 -12
Beaujolais (Crus)
1-4
Beaujolais primeu
r
1-2
Bergerac
2-3 3-4
Bordeaux
2-3 3-4
Bourgogne
5 7
Cahors
5-10
Côtes de Provence
1-2 2-5
Côte Rôtie, Hermitage
8 8-15
Grands crûs de Bourgogne
8-10 10-15
Grands crûs de Bordeaux
8-10 10-15
Jurançon moelleux, liquoreux
6-10
Jurançon sec
2-4
Languedoc
1-2 2-4
Loire
5-10 5-12
Loire moelleux liquoreux
10-15
Mâcon
2-3 1-2
Montbazillac
6-8
Savoie
1-2 2-4
V
allée du Rhône
2 4-8
V
in jaune
20
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