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The art of serving wine at the right temperature

Temperature plays a crucial role in the wine experience. A wine served too hot or too cold can mask its aromas and flavours, spoiling the pleasure of tasting it.

Here are some general guidelines for serving wines at the right temperature:

Sparkling wines

  • Champagne and crémants: 6 to 8°C.
  • The more complex vintage champagnes can be served at between 10 and 12°C.
  • Prosecco and other sparkling wines: 8 to 10°C.

White wines

  • Light, aromatic dry whites: 8 to 10°C.
  • Fuller-bodied dry whites: 10 to 12°C.
  • Sweet and syrupy whites: 10 to 12°C.

Rosé wines

  • Light, dry rosés: 8 to 10°C.
  • Fuller-bodied rosés: 10 to 12°C.

Red wines

  • Light, fruity reds: 11 to 14°C.
  • Fleshier, tannic reds: 14 to 16°C.
  • Complex red wines: 16 to 18°C.

By following these simple guidelines, you can enjoy your wines to their full potential and savour all their nuances.

Remember that these temperatures are suggestions and that your personal preferences may vary. Feel free to experiment to find the temperatures that suit you best.

Use your Coolenator to refresh your wines!

Cheers!

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