SMEG SCV36X1 Manual
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Instructions for the User
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8.4 Storage Temperatures
As you will certainly already know, to enjoy the flavour and bouquet of each wine at its best, it should be
stored and drunk at a specific temperature. The following table lists these temperatures in relation to the
type of wine.
WINE TEMPERATURE
Young whites 10° - 12° C
Mature whites 12° -14° C
Young, light rosés 10° - 12° C
Mature, full-bodied rosés 12° -14° C
Nouveau reds 10° -14° C
Young, light reds with low tannin 14° -16° C
Mature, full-bodied reds with high tannin 16° -18° C
Very mature and cask-aged reds 16° -18° C
Sweet and aromatic sparkling wines 8° C
Sweet and aromatic red sparkling wines 10° - 12° C
"Charmat method" sparkling wines 8° -10° C
"Long Charmat method" sparkling wines 10° - 12° C
"Traditional method" sparkling wines
without year
8° -10° C
"Traditional method" sparkling wines with
year
10° - 12° C
Dessert wines 10° -18° C
Fortified or liqueur wines 10° -18° C
8.4.1 White wines
White wines are generally more acidic than reds and contain less tannin.
To be enjoyed at its best, an acidic drink should usually be stored at a slightly lower temperature than
other types, and so these wines should be stored at a temperature between 10°C and 14°C.
Young, fresh, aromatic white wines can be served at a temperature as low as 10°C, while for less
aromatic wines 12°C is recommended. For full, mature white wines which have aged in the bottle for a
few years, higher temperatures are acceptable and they can be served at between 12°C and 14°C.
Serving a white wine at a higher temperature means emphasising its "sweet" properties, while the acidity
and sharpness considered pleasant and desirable in wines of this kind will be less noticeable.
8.4.2 Rosé wines
Generally, the rules for serving rosé wines are the same as for whites. However, it is important to
consider these wines' tannin content and serve them at a higher temperature if necessary so that their
flavour is not too sharp. Tannin content permitting, young, fresh rosé wines are served between 10°C
and 12°C, while more robust, full-bodied types, including more mature wines, can be served between
12°C and 14°C.
8.4.3 Red wines
The serving temperature for red wines depends on a great deal of factors, but in view of their higher
tannin and lower acidity than whites, they are usually served at higher temperatures. Young red wines
with low tannin are usually served between 14° and 16°C, while for more full-bodied types 16°C or in
exceptional cases even 18°C may be recommended.
Young, red wines with low tannin and a fairly uncomplicated structure can be served at between 12°C
and 14°C without tasting too sharp, and will still be very pleasant. This rule certainly applies to
"nouveau" wines, made by a special method which reduces their tannin content; they can be appreciated
to the full at cooler temperatures than other red wines.