This is a wine suitable for accompanying the main course of a meal. Whilst it may not be too strong in bouquet and flavour, it should nevertheless be pleasant to smell and taste. The texture and quality of the wine may be from medium light to heavy, although the alcoholic content should be in the region of not more than 10 to 12% in volume. It should not be too acid and three parts per thousand is usually sufficient. The wine should always taste dry and the finished S.G. should be below 1.000. The wine should be lively and fresh and is often best drunk fairly young that is from one to two years. It is important, of course, to serve the wine at the correct temperature; the white and rose wines should be cool, from, say, 50 to 55"F., whilst the red wines should be free from chill between 65 and 75 F.