Cellering Requirements and Standards

Question 1

Service Temperatures

Answer 1

Champagne and Sparkling

• 5 - 8 degrees C (40 - 45 F)

Dry Whites and Roses

• 6 -12 degrees C (42 - 54 F)

Light-bodied reds

• 10 - 12 degrees C ( 50 - 55 F )

Medium to Full-bodied Reds

• 12 - 18 C ( 60 - 66 F )

Sweet wines

• 5 - 8 C ( 40 - 45 F )

Fortified wines should be served at room temperature

Question 2

Bottle Sizes

Answer 2

Split (187ml)

Half Bottle (375ml)

Full Bottle (750ml)

Magnum (1.5L)

Double Magnum(3L)

Jeroboam(3L for Sparking, 4.5L for Still wines) **

Rehoboam(4.5L only for Champagne)

Imperial (6L typically Bordeaux shaped bottles)

Methuselah(6L Burgundy shaped bottle)

Salmanazar(9L)

Balthazar(12L)

Nebuchadnezzar(controversy of size historically 15L, Random House Unabridged Dictionary states 18.9L)