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ALGUNOS DATOS ÚTILES (PUESTA EN TEMPERATURA Y DESARROLLO)
Ejemplos de temperaturas de servicio. (Para el momento de la degustación)
Las opiniones varían, la temperatura ambiente también, pero muchos coinciden en lo siguiente:
TABLA DE DESARROLLO (EN AÑOS)
El tiempo necesario para el desarrollo óptimo varía para cada vino, cada añada y cada color. La siguiente
tabla le proporcionará una orientación sobre el número de años necesario para que sus vinos alcancen el
apogeo de su madurez, es decir el momento ideal para su degustación.
Vinos
Temperatura de servicio
Grandes vinos de Burdeos Tintos
16 17°C
Grandes vinos de Borgoña Tintos
15 16°C
“Grands crûs” de vinos blancos secos
14 16°C
Tintos ligeros, afrutados, jóvenes
11 12°C
Rosados de Provenza, vinos jóvenes
10 12°C
Blancos secos y vinos tintos de la tierra
10 12°C
Vinos blancos de la tierra
8 10°C
Champanes
7 8°C
Vinos licorosos
7°C
DENOMINACIÓN
BLANCO - ROSADO
TINTO
Alsacia
1-4
Alsacia “Grands Crus”
8 -12
Beaujolais (Crus)
1-4
Beaujolais joven
1-2
Bergerac
2-3
3-4
Burdeos
2-3
3-4
Borgoña
5
7
Cahors
5-10
Côtes de Provence
1-2
2-5
Côte Rôtie, Hermitage
8
8-15
“Grands crûs” de Borgoña
8-10
10-15
“Grands crûs” de Burdeos
8-10
10-15
Jurançon suaves, licorosos
6-10
Jurançon seco
2-4
Languedoc
1-2
2-4
Loira
5-10
5-12
Loira suaves licorosos
10-15
Mâcon
2-3
1-2
Montbazillac
6-8
Saboya
1-2
2-4
Valle del Ródano
2
4-8
Vino amarillo
20
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