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Catalogue Service Wine Cellar

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Not one, but several ideal temperatures

Philippe Nusswitz

(Sommelier and wine grower)

Wine producers go to great efforts to produce fine wines. The sommelier plays a key role when presenting the wine and choosing the exact temperature that will do justice to the complexity of the delicate balance of flavours in a fine wine. Most red wines are best tasted between 17 and 19 degrees Celsius. Below this temperature the tannins seem overpowering, and above this temperature, the flavours are stewed and alcohol dominates the nose. Though most white wines should be sampled between 8 and 10 degrees Celsius, stronger more complex whites are best savoured at around 12 degrees. The strict precision of Dometic's service modern wine cellars will enhance the value of your wine collection.

Temperatures modularity

The temperature displayed corresponds to the median temperature in the compartment. You may vary this temperature according to your needs while keeping the same gradient settings.

In every compartment and at any temperature setting, the temperature range is as follows: Red wine space: +/-2°C White wine space: +/-3°C

According to this example, for a median selected temperature of 18°C in the red wine compartment, the actual temperature will range between 16°C and 20°C.


	White Wines	Red Wines
Bordeaux	12°	18°
Bourgogne	10°	16°
Loire	10°	15°
Languedoc	12°	18°
Alsace grands crus	12°	16°
Piémont/Toscane Italie	10°	18°
Rioja/Toscane Espagne	12°	18°
Napa valley Californie	12°	16°
Australie	10°	16°
Chili	10°	18°
Les vins liquoreux	8°
Champagne	6°

Hot

20T

J7°C

JS°C

15°C

10°C

-3"C

\+3°C I

+3"L

7°C

o L.

-3"C

Cas n°2

Cas n°1

Space modularity

The separation shelf can hold 5 positions.


OOOOOO	1B°C		1B°C

16°C
		ID L.		16°C
^yjOOCX;	w°c	( )( )( )( )( X )
+3°C	B°C		wc
			B°C	(^O
				+3°C

id 1—		C A A )
OOOCXX)		y L		009°C
( )( X )( )( )( )		OOOOOO		V A À A J v A J
oooooo		oooooo		OOOOOO
oooooo	6°C		6°C	(OO
mm		MEM		SMS

1E1_

IST

16°C

-2"C

13°C

¿1_

-3"C

You can vary each of the compartment's layout from 5 to 9 modern shelves.

A seafood restaurant will almost certainly opt for the modular layout of example no.1, while another restaurant introducing its winter menu would choose for example no.5, which favours red wines.

Modularity for every type of menu and every speciality.