Time Of Conservation; Consumption Temperature - Fhiaba 1T Series User Manual

9.3

Time of conservation

Improvement of wine over time and its duration usually de-
pends on the character of the variety and its type.
The following chart shows the best period of conservation
and aging for various types in ideal conservation condi-
tions offered by your appliance. However, you should al-
ways follow the instructions of the winemaker, especially
for fine wines.
TYPE OF WINE
New wines (Vin Nouveau)
Sweet sparkling wines
Rosé
Semi-sparkling wines
Normal white wines
Light red wines
Dry sparkling wines
Classic sparkling wines
Barrique and Vigorous white wines
Normal red wines
Barrique and Vigorous red wines
Straw wines or Liquorous wines
9.4

Consumption temperature

As a general rule, white wines should be served at a tem-
perature 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 temperatures than during the
winter.
You should also consider the following:
White wines
White wines are normally not served at high temperatures,
since they are generally more acidic that red wines and not
very tannic. Therefore they are more enjoyable at low tem-
peratures.
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 fla-
vour, which are considered pleasant and desirable charac-
teristics 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 pref-
CONSERVATION TEMPERATURE
from 12° to 14° C
from 8° to 10° C
from 10° to 14° C
from 10° to 12° C
from 10° to 14° C
from 12° to 14° C
from 8° to 10° C
from 8° to 10° C
from 8° to 12° C
from 14° to 16° C
from 14° to 18° C
from 16° to 18° C
erable 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 acidic, red
wines are normally served at higher temperatures.
Younger wines with less tannin are normally served be-
tween 14° C and 16° C (57,2 and 60,8°F), while more full-
bodied ones that are more tannic 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 temperatures, 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 temperatures, 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
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Conservation of wines
TIME OF CONSERVATION
6 months
1 year
1 year
1 - 2 years
1 - 2 years
2 years
2 years
3 - 4 years
3 - 5 years
3 - 5 years
7 - 10 years
10 - 15 years
9
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