Crossing method :
Note the difference in depth in particular!
Head-to-tail, neck-to-neck
Increased cellar capacity
Head-to-tail, neck between bottles
Less depth
Examples of serving temperatures (To be complied with when tasting your
wines!)
Opinions vary as does the ambient temperature but the general consensus is as follows:
Vintage Bordeaux - Reds
16 – 17°C
Vintage Burgundy - Reds
15 – 16°C
Vintage dry white wines
14 – 16°C
Light, fruity, young reds
11 – 12°C
Rosés de Provence, early wines
10 – 12°C
Dry whites and regional red wines
10 – 12°C
Regional white wines
8 – 10°C
Champagnes
7
–
8°C
Sweet
wines
6°C
UPKEEP
Before cleaning the cabinet (this must be done regularly), disconnect it either by unplugging
it or by removing the fuse.
It is suggested that before first use and then regularly, the cabinet be cleaned both inside
and out (front, sides and on top) with a mixture of warm water and gentle cleaning fluid.
Rinse with water and let dry completely before reconnecting. Do not use solvents or
abrasive products.
Clean the plasticized steel shelves with a gentle detergent then dry with a soft dry cloth. The
wood shelves need no particular upkeep.
At the moment of the first use, some odours can persist. In this case, make functioning the
appliance at the coldest temperatures, empty, during a few hours. The cold will cancel all
these possible odours.
Summary of Contents for CV41ZX
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