Instruction manual

34 - CLEANING AND MAINTENANCE 914779520/B
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.
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.
Storage temperatures
To enjoy the flavour and bouquet of each wine
at its best, it should be stored and drunk at a
specific temperature. The recommended
temperatures for different kinds of wines are
given below.
CLEANING AND MAINTENANCE
Cleaning the appliance
A special antibacterial protection on the
appliance's interior walls prevents bacterial
growth and keeps them clean. They must
nevertheless be cleaned regularly in order to
keep them in good condition.
Cleaning the outside of the appliance
• The appliance may be cleaned with water
or alcohol-based liquid detergents (e.g.
window cleaning products).
• Avoid aggressive detergents and rough
sponges in order not to damage the
surfaces.
Cleaning the inside of the appliance
• Clean the inside of the appliance with
diluted liquid detergent and warm water,
adding a little bit of vinegar.
Cleaning the removable shelves
• Use a soft, damp cloth to clean the
removable shelves. Avoid the use of soaps
and detergents and/or sponges which
could damage both the wooden and steel
surfaces.
Type of wine Temp. (°C)
Young whites 10 - 12
Mature whites 12 - 14
Young, light rosés 10 - 12
Mature, full-bodied rosés 12 - 14
Nouveau reds 10 - 14
Young, light reds with low tannin 14 - 16
Mature, full-bodied reds with high
tannin
16 - 18
Very mature and cask-aged reds 16 - 18
Sweet and aromatic sparkling
wines
8
Sweet and aromatic red sparkling
wines
10 - 12
“Charmat method” sparkling
wines
8 - 10
“Long Charmat method” sparkling
wines
10 - 12
“Traditional method” sparkling
wines without year
8 - 10
“Traditional method” sparkling
wines with year
10 - 12
Dessert wines 10 - 18
Fortified or liqueur wines 10 - 18
See General safety instructions.