The ideal temperature and humidity
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Wine continues to mature depending on
the surrounding conditions. The length
of time for which wine can be kept in
good condition will therefore depend
not only on the temperature but also on
the air quality.
The wine conditioning unit with its con-
stant ideal temperature, increased air
humidity and odor-free atmosphere of-
fers the perfect conditions for storing
your wine.
The wine conditioning unit also guaran-
tees a vibration-free environment (in
contrast to a refrigerator) so that the
maturing process is not disturbed.
Temperature
Wine can be stored at a temperature
between 42° and 64°F (6° and 18°C). If
you are storing white and red wines to-
gether, select a temperature between
53° and 57°F (12° and 14°C). This is
suitable for both white and red wines.
Red wine should be taken out of the
wine conditioning unit and opened at
least two hours before drinking to allow
it to breathe and develop its aroma.
At too high a temperature (over 72°F /
22°C), wine matures too quickly, which
prevents the aromas from developing
further. Wine cannot mature fully at too
low a temperature (below 41°F / 5°C).
Fluctuations in temperature put wine
under stress and interrupt the maturing
process. It is therefore very important to
maintain a constant temperature.
Type of wine
Recommended
drinking temper-
ature
Light, fruity red
wines:
57° to 61°F (14°
to 16°C)
Full-bodied
red wines:
64°F (18°C)
Rosé wines:
46° to 50°F (8° to
10°C)
Delicate, aromatic
white wines:
46° to 54°F (8° to
12°C)
Full-bodied or
sweet white
wines:
46° to +57°F (12°
to 14°C)
Champagne,
sparkling white
wines:
43° to 50°F (6° to
10°C)
Tip:
Store the wine 1° or 2° cooler than
the recommended drinking temperature
as it warms up a little when poured into
the glass.
Tip:
Full-bodied reds should be opened
for 2-3 hours before drinking to allow it
to breathe and develop its aroma.
Tip:
We recommend removing the oxy-
gen from opened bottles of wine to
avoid loss of aroma and taste, as well
as spoiling. Special devices (a wine
pump with bottle stopper, for example)
create a vacuum by extracting the air.
