Avintage DIVA R600A, Руководство пользователя

Страница: 63 / 176

63
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 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 20
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