This is an aspect of gastronomy that is not well known even among wine lovers. Here is some advice [...]
Enthusiasts of the wine deliver their impressions and their thoughts on the world of the wine, in a general way.
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Chablisien |  |
Côte de nuits |  |
Côte de Beaune |
| Auxerrois | Hautes-Côtes de Nuits | Hautes-Côtes de Beaune | |||
| Tonnerrois | Châtillonnais | ||||
| Vézélien | Auxois |  |
Côte chalonnaise | ||
| Jovinien | Couchois | ||||
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Mâconnais |
The serving temperature should be higher if the wine is strong and rich in tannins.
On the contrary, the serving temperature should be lower if the wine is light.
Red wines
• for tender, young, light and fruity wines : between 12 and 14°C
• for well-structured crus: between 14 and 16°C
It is advisable to decant young wines into a glass carafe 30 minutes before serving to develop their aromas. But it is better to leave old Burgundys in their bottles.
In summer, it is sometimes desirable to put the bottle one hour in the vegetable tray. Indeed, over-warm reds would be less appreciated since their tannins and alcohol dominate.
White wines
• for young wines, between 3 and 5 years : between 10 and 12°C
• for older wines between 10 and 12 years: between 12 and 14°C
The white wines that will be drunk as an aperitif can be served at one or two degrees less than those that will be drunk while eating.
