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9.3
9.4
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Time of conservation
Consumption temperature
Improvement of wine over time and its duration usually depends on
the character of the variety and its type.
The following chart shows the best period of conservation and ag-
ing for various types in ideal conservation conditions offered by your
appliance. However, you should always follow the instructions of the
winemaker, especially for fine wines.
TYPE OF WINE CONSERVATION TEMPERATURE TIME OF CONSERVATION
New wines (Vin Nouveau) from 12° to 14° C 6 months
Sweet sparkling wines from 8° to 10° C 1 year
Rosé from 10° to 14° C 1 year
Semi-sparkling wines from 10° to 12° C 1 - 2 years
Normal white wines from 10° to 14° C 1 - 2 years
Light red wines from 12° to 14° C 2 years
Dry sparkling wines from 8° to 10° C 2 years
Classic sparkling wines from 8° to 10° C 3 - 4 years
Barrique and Vigorous white wines from 8° to 12° C 3 - 5 years
Normal red wines from 14° to 16° C 3 - 5 years
Barrique and Vigorous red wines from 14° to 18° C 7 - 10 years
Straw wines or Liquorous wines from 16° to 18° C 10 - 15 years
Conservation of wines
As a general rule, white wines should be served at a temperature
between 10 and 12° C (50 and 53,6°F) and red wines between 12 and
14° C (53,6 and 57,2°F).
Some wines may however be best enjoyed at higher or lower tem-
peratures.
You should also keep in mind that, during the summer, wine is gener-
ally enjoyed at lower temperatures than during the winter.
You should also consider the following:
White wines are normally not served at high temperatures, since they are
generally more acidic that red wines and not very tannic. Therefore they
are more enjoyable at low temperatures.
It is preferable to serve these wines between 10° C and 14° C (50°F and
57,2°F). Young, fresh and aromatic wines can also be served at 10° C
(50°F), while less aromatic ones are served at 12° C (53,6°F).
Temperatures between 12° C and 14° C (53,6°F and 57,2°F) are for soft,
mature white wines that have been aged for some years in the bottle.
Higher temperatures would favour the exaltation of the sweet character
of the wine, at the expense of the acidity and flavour, which are consid-
ered pleasant and desirable characteristics of this type of wine.
Rosé wine is served at the same temperature as white wines. It should
be noted that these wines may include a certain amount of tannin
and may therefore be preferable at higher temperatures. Therefore,
they are served between 10° C and 12° C (50°F and 53,6°F), if young
and fresh, and between 12° C and 14° C (53,6°F and 57,2°F) if robust
and mature.
White wines
Rosé
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