Fhiaba XS7490TWT3 - Инструкция по эксплуатации - Страница 63

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9.4 Consumption temperature

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 temperatures.

You should also keep in mind that, during the 
summer, wine is generally enjoyed at lower tem-
peratures than during the winter.
You should also consider the following: 

White wines

White wines are normally not served at high tem-
peratures, 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 considered 
pleasant and desirable characteristics of this 
type of wine.

Rosé

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. 

New wines (Vin Nouveau)

Due to the special processing they undergo, new 
vintage wines contain a low tannin content and 
are therefore more enjoyable if served between 
12° C and 14° C (53,6 and 57,2°F). 

Red wines

Since they contain more tannin and are less acid-
ic, red wines are normally served at higher tem-
peratures.
Younger wines with less tannin are normally 
served between 14° C and 16° C (57,2 and 60,8°F), 
while more full-bodied ones that are more tan-
nic may be served at up to 18° C (64,4°F). Some 
wines that have aged for years in the bottle, still 
full-bodies and tannic, may be served at 18°C 
(64,4°F) or even 20° C (68°F). 
Young red wines with little tannin and slightly 
structured may be enjoyable at lower tempera-
tures, between 12° C and 14° C (53,6 and 57,2°F).

Sparkling wines

It is difficult to provide instructions to cover the 
wide variety of sparkling wines in available.
As a general rule, sweeter and more aromatic 
sparkling wines should be served at lower tem-
peratures, down to 8° C (46,4°F), whereas more 
tannic sparkling wines may be served at higher 
temperatures, up to 14° C (57,2°F).
Dry sparkling wines are usually served between 
8° C and 10° C (46,4 and 50°F).
“Classic” sparkling wines are normally served 
at these temperatures, which may be as high as 
12° C (53,6°F) for sparkling wines that have been 
aged for some time. 
It is however advisable, especially for finer wines, 
to follow the suggestions and recommendations 
of the winemaker on the bottle. 

Liqueur and straw wines

These types of wines can be served at tempera-
tures between 16° C and 18° C (60,8 and 64,4°F), 
depending on personal tastes, to attenuate the 
sweet taste of straw wines, it can also be served 
at 10° C (50°F).