Vintage Cellars CL:DV315MGN3U - Manual (Page 21)

21
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 20
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.