The ideal temperature to serve a wine:
We will refer to Serge Dubs’ recommendations, contained in his work dedicated to the “Grands Crus” of Alsace. Concerning the service temperature, he is one of the rare experts to make the difference between the different grape varieties and to take into account the content in sugar of the wines. So, according to the best sommelier of the world 1989, wines of Alsace must, in general, be served to a temperature between 8 and 10°C, wines the most sweetened must approach 8°C.
Serge Dubs also draws up a list of specificities, concerning the service temperature of Late Harvests,
Selection of Noble Grape Berries, and also Muscat and Pinot Noir. Muscat: until 6°C – Late Harvests Selection of Noble Grape Berries: 6 - 8°C - Pinot noir: 16°C.