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WATNUTTIGEINFORMATIE(TEMPERATUUR‐ENOPLEGWIJNKAST)
Voorbeelden van serveertemperaturen. (In acht te nemen tijdens uw degustaties!)
Meningen verschillen, de omgevingstemperatuur ook, maar velen zijn het eens over het volgende:
OPLEGTABEL(INJARE N)
De tijd die nodig is om een wijn optimaal tot ontwikkeling te laten komen, verschilt voor elke cru, elke
millésime en elke kleur. De onderstaande tabel geeft u een idee van hoeveel jaar het duurt voordat uw
flessen hun ideale rijpheid bereikt hebben, met andere woorden het ideale ogenblik om ze te degusteren.
Wijnen Serveertemperatuu
r
Bordeauxwijnen van de beste cru's
rood
16 – 17 °C
Bourgognewijnen van de beste cru's
rood
15 – 16 °C
Grand cru's van droge witte wijnen
14 – 16 °C
Lichte, fruitige, jonge wijnen
11 – 12 °C
Roséwijnen uit de Provence, primeurwijnen
10 – 12 °C
Droge witte wijnen en rode landwijnen
10 – 12 °C
Witte landwijnen
8 – 10 °C
Champagnewijnen
7 – 8 °C
Likeurwijnen
7 °C
BENAMING WIT - ROSÉ ROOD
Elzaswijn
1-4
Grand cru's van de elzaswijnen
8 -12
Beaujolais (cru's)
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
Grand cru's van de bourgognewijnen
8-10 10-15
Grand cru's van de bordeauxwijnen
8-10 10-15
Jurançon vol en zacht, likeurwijn
6-10
Jurançon droog
2-4
Languedoc
1-2 2-4
Loire
5-10 5-12
Loire vol en zacht, likeurwijn
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
101


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