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PROPER SERVING TEMPERATURES
Opinions can vary, and factors like ambient temperature can be factored, however many can sommeliers will agree
on the following :
Cellar selection could never been more well rounded, and all can be properly accommodated in the Climadiff Multi-
Purpose cellar!
MATURATION SCHEDULE
The time required for various vintages to attain their optimum maturity can vary widely. The table below will give to
you an idea about the number of years your bottles will need to reach the peak of their maturity.
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
5
7
Cahors
5 - 10
Cotes de Provence
1 - 2
2 - 5
Cote Rotie, Hermitage
8
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
2
4 – 8
Yellow wine
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DISPOSAL
Wines
Serving temperature
Prestigious Bordeaux wines – Reds
61-63°F
Prestigious Burgundy wines – Reds
59-61°F
Prestigious dry white crus
57-61°F
Light, young, full flavoured reds
52-54°F
Provence rosés, primeur wines (futures)
50-54°F
Dry whites and red "local" wines
50-54°F
"Local" white wines
46-50°F
Champagnes
45-46°F
Liquoreux wines
43°F
The symbol of the crossed out trash container on the cabinet indicates that this product should
be, at the end of its useful life, treated separately from general domestic waste.
