Manual Avintage DV315MGN3-2 (page 56 of 146) (English, German, Dutch, French, Spanish)

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EXAMPLES OF SERVING TEMPERATURES (TO BE COMPLIED WITH FOR YOUR

TASTINGS !)

Opinions vary, and the ambient temperature, too, but many agree on the following :

SOME USEFUL INFORMATION, WINES "READY TO SERVE" AND SERVING

TEMPERATURES TABLE

EXPLANATIONS

The time required for each cru, each vintage, each colour to attain its optimum maturity varies. The table

below will give to you an idea about the number of years your bottles will need to reach the ideal summit of

their maturity, that is, the ideal moment to savour them.

MATURITY TABLE (IN YEARS)

APPELLATIONS

White Rosé

Red

Alsace

1 - 4

Alsace grand crus

8 - 12

Beaujolais (crus)

1 - 4

Beaujolais primeur

1 - 2

Bergerac

2 - 3

3 - 4

Bordeaux

2 - 3

3 - 4

Burgundy

Cahors

5 - 10

Cotes de Provence

1 - 2

2 - 5

Cote Rotie, Hermitage

8 - 15

Burgundy grand crus

8 - 10

10 -15

Bordeaux grand crus

8 -10

10 - 15

Jurancon mellow, liquoreux

6 -10

Jurancon dry

2 - 4

Languedoc

1 - 2

2 - 4

Loire

5 - 10

5 - 12

Loire mellow, liquoreux

10 - 15

Macon

2 - 3

1 - 2

Montbazillac

6 - 8

Savoie

1 - 2

2 – 4

Rhone Valley

4 – 8

Yellow wine

Wines

Serving temperature

Prestigious Bordeaux wines – Reds

16 – 17°C

Prestigious Burgundy wines – Reds

15 – 16°C

Prestigious dry white crus

14 – 16°C

Light, young, full flavoured reds

11 – 12°C

Provence rosés, primeur wines (futures)

10 – 12°C

Dry whites and red "local" wines

10 – 12°C

"Local" white wines

8 – 10°C

Champagnes

7 – 8°C

Liquoreux wines

7°C

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Avintage DV315MGN3-2 Manual

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