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8.4.4 Sparkling wines
In view of large number of types of sparkling wines on the market, there would be little sense in laying
down one rule to fit them all. Sweet, aromatic white sparkling wines can be served at a temperature as
low as 8°C; their aromatic nature means they are excellent at low temperatures.
Sweet red sparkling wines such as Brachetto may be served at temperatures between 10°C and 12°C;
here again, the more aromatic sparkling wines are suitable for lower temperatures, even down to 8°C,
while those with a slightly higher tannin content require temperatures as high as 14°C.
Dry sparkling wines made by the "Charmat method" or "Martinotti method”, such as some Prosecco
wines, can be served at temperatures between 8°C and 10°C.
Sparkling wines made by the "traditional method" and the “méthode Champenoise”, such as
Champagne, require special consideration. In general these sparkling wines are served at temperatures
between 8°C and 10°C. However, for prestige wines marked with the vintage, or sparkling wines that
have been aged for a long time, even 12°C may be advisable to allow the development of the complex
bouquet that has been slowly and painstakingly built up over the years.
8.4.5 Dessert wines and fortified wines
These two types of wine generally both contain a high alcohol percentage and they are both often also
sweet. However, there are dry dessert wines, such as Marsala, with a sugar content so low as to be
almost imperceptible on the palate. For these wines, the serving temperature depends on which features
you wish to emphasise. If you prefer to accentuate the wine's sweetness, the complexity of its bouquet
and its austerity, it should be served at a high temperature, between 14°C and 18°C; remember that in
this case its alcohol content will also be more in evidence.
If you require a fresher sensation, or to reduce the sweetness of over-sweet wines, serve at a lower
temperature, between 10°C and 14°C.
Young, fresh, dry dessert wines can be served at colder temperatures, below 10°C, this makes the
alcohol content considerably less noticeable. However, remember that as the temperature is reduced the
bouquet also becomes less evident. One of these wines' key characteristics is the charm and complexity
of their bouquet; serving them too cold also means sacrificing this important feature.
8.5 Filling the cellar with bottles
The cellar's shelves are able to take up to 36 bottles of 760 ml placed with the neck of the bottle pointing
towards the door.
If the bottles are of different shapes and sizes, this number may be smaller.
To ensure the circulation of air through the cellar is not obstructed, the bottles must be placed so that
their bottoms do not touch the rear wall.
If you wish to place hot bottles inside the appliance, cool them to room temperature before doing so.
8.6 Practical hints for storing and enjoying wines
- Wines in the bottle must always be stored out of their original packaging (boxes or crates);
- Once opened, bottles must be placed so that the wine covers the whole of the cork. There must be no
air between the cork and the liquid;
- Before serving, wine should be brought slowly to the ideal serving temperature: for example, a rosé
should be placed on the table about 2-3 hours before serving and a red 3-4 hours before. White wine
should be served straight from the refrigerator. Sparkling wines and Champagne should be chilled in
the refrigerator a short time before serving.