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Carnea \u0219i vinul rosu \u2013 combinatia perfecta! Da, da anume vin ro\u0219u excelent va accentua gustul de carne de orice. De\u0219i produc\u0103torii de vinuri albe pot sta pe cont propriu \u0219i de a oferi dens uleioase Chardonnay la delicata de vi\u021bel. Ro\u0219u \u2013 aici sunt perfect plus fa\u021b\u0103 de carne. <\/p>\n
Tanin, con\u021binut\u0103 \u00een deplin \u00een vinuri ro\u0219ii neutralizeaz\u0103 gr\u0103simile con\u021binute \u00een carne. Prin urmare, la mai \u0436\u0438\u0440\u043d\u043e\u043c\u0443 carne ne alegem mai \u0442\u0430\u043d\u0438\u043d\u043d\u043e\u0435 de vin, iar la mai pu\u021bin de \u0436\u0438\u0440\u043d\u043e\u043c\u0443 \u2013 dimpotriv\u0103. <\/p>\n
Ribeye friptur\u0103, T-bon, \u0421\u0442\u0440\u0438\u043f\u043b\u043e\u0439\u043d din marmur\u0103 de carne de vit\u0103 la pr\u0103jire devin foarte suculent. Vin de la el trebuie s\u0103 fie o structura, de culoare \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u043c \u0219i avea o lung\u0103 perioad\u0103 de gust. <\/p>\n
Consiliul de profesioni\u0219ti: Bordeaux nu mai vechi de 15 ani, \u0421\u0443\u043f\u0435\u0440\u0442\u043e\u0441\u043a\u0430\u043d\u0430, \u0410\u043c\u0430\u0440\u043e\u043d\u0435, Tempranillo din Ribera del Duero, California Cabernet, Chiliene sau Argentiniene de vinuri din Cabernet-\u0421\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430, \u041a\u0430\u0440\u043c\u0435\u043d\u0435\u0440\u0430 sau \u041c\u0430\u043b\u044c\u0431\u0435\u043a\u0430.<\/p>\n
Friptur\u0103 de pui \u0219i „Chateaubriand” nu este deosebit de carnea grasa, se poate spune c\u0103 num\u0103rul de gr\u0103sime \u00een ea este minim. Vin alegem nu ascu\u021bite cu dizabilit\u0103\u021bi u\u0219oare \u0219i moi, taninuri.<\/p>\n
Consiliul de profesioni\u0219ti: mature Bordeaux (peste 15 ani), Dens op\u021biuni de Pinot-Noir din Burgundia (\u041f\u043e\u043c\u043c\u0430\u0440, \u0428\u0430\u043c\u0431\u0435\u0440\u0442\u0435\u043d), \u0411\u0430\u0440\u043e\u043b\u043b\u043e, Shiraz din Australia, Pinot-Noir din Noua Zeeland\u0103, California, \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c, Valpolicella (doar nu \u0420\u0438\u043f\u0430\u0441\u0441\u043e), Barbaresco, Rioja, dar nu mai sus de categoria \u041a\u0440\u0438\u0430\u043d\u0441\u0430.<\/p>\n
Cotlet de vi\u021bel \u2013 gustul fin, asem\u0103n\u0103tor cu \u0441\u0442\u044d\u0439\u043a\u043e\u043c File. Prin urmare necesit\u0103 similare de vinuri, cu taninuri moi. <\/p>\n
Carnea de vit\u0103 sau de porc, chiftele \u2013 con\u021bin condimente care fac gustul lor variate. <\/p>\n
Pentru chiftele, profesioni\u0219tii sunt sf\u0103tui\u021bi s\u0103 vin din Syrah si Grenache, de exemplu, Pisica-Roti, Saint-Joseph, Ch\u00e2teauneuf-du-Pape, Australiene \u0219i Chilean \u0428\u0438\u0440\u0430\u0437\u044b.<\/p>\n
Carnea de miel con\u021bine o cantitate suficient\u0103 de gr\u0103sime, dar \u00een acela\u0219i timp foarte delicat. Vinul este de a alege nu este foarte detaliat\u0103. <\/p>\n
Consiliul de profesioni\u0219ti: Pinot-Noir din Burgundia sau Noua Zeeland\u0103, Nebbiolo din Barbaresco, se va potrivi, de asemenea, Rioja, dar nu mai sus de categoria Rezervei, de calitate \u041f\u0438\u043d\u043e\u0442\u0430\u0436 din AFRICA de sud.<\/p>\n
Preparate din carne de porc sunt foarte variate. Acestea pot fi la fel de grase \u0219i late c\u00e2t \u0219i uscate. Vinul trebuie s\u0103 fie suficient de \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u043c \u0219i s\u0103 aib\u0103 un bun nivel de aciditate. <\/p>\n
De exemplu, vinuri Toscane din \u0421\u0430\u043d\u0436\u043e\u0432\u0435\u0437\u0435 sau \u00eel con\u021bin \u00een componen\u021ba lor \u0441\u0443\u043f\u0435\u0440\u0442\u043e\u0441\u043a\u0430\u043d\u0441\u043a\u0438\u0435 vinurile Brunello di Montalcino, vino Nobile di Montepulciano \u0219i bine-cunoscut de Chianti.<\/p>\n
Carne de v\u00e2nat \u2013 Cerb, Mistre\u021b, Bivol \u0219i a\u0219a mai departe, Carne de v\u00e2nat dup\u0103 g\u0103tit devine \u043f\u043e\u0441\u0442\u043d\u044b\u043c \u0219i chiar greu. De multe ori buc\u0103tari adaug\u0103 \u00eentr-un vas de fructe de padure. V\u00e2natul are o caracteristic\u0103 de animal de parfum. <\/p>\n
Mature \u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0441\u043a\u0438\u0435 vin din Pinot-film noir, cele mai bune exemple de Bordeaux, sus\u021binut\u0103 clasic Toscana \u2013 iat\u0103 o pereche ideala la un astfel de tip de carne. <\/p>\n
P\u0103s\u0103ri de curte \u00een form\u0103 de fileuri, dup\u0103 g\u0103tit, are proprietatea de a deveni uscat. <\/p>\n
Profesioni\u0219tii sunt sf\u0103tui\u021bi s\u0103 ridica acid vinului cu con\u021binut sc\u0103zut de tanin. De exemplu, \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c, versiunea de baz\u0103 Chianti, simplu Pinot-Noir din nou de lumin\u0103. Vinurile albe, p\u0103strate \u00eentr-un butoi \u2013 Sauvignon din regiuni Franceze Puy-\u0424\u044e\u043c\u0435 sau Bordeaux.<\/p>\n
\u0423\u0442\u0438\u043d\u043e\u0435 de carne \u2013 pas\u0103re, dar destul de gras. Bun duet va vin ro\u0219u cu o \u0442\u0430\u043d\u0438\u043d\u043e\u043c, dar asigura\u021bi-v\u0103 c\u0103 t\u00e2n\u0103ra. Exemplu \u2013 Pisica-du-Rhone sau un bordeaux din categoria Cru Burgeois.<\/p>\n
\u00cen ceea ce prive\u0219te mezeluri, regula de baz\u0103 \u00een alegerea vinului este usurinta. Gust\u0103ri sunt servite, de obicei, \u00een seara devreme \u0219i saturate de vin vor fi grele.<\/p>\n
Carne afumat\u0103 \u0219i c\u00e2rna\u021bi sunt combinate cu \u0421\u0438\u0440\u043e\u0439 \u0219i \u0428\u0438\u0440\u0430\u0437\u043e\u043c, datorit\u0103 parfumurilor de condimente con\u021binute \u00een ele. <\/p>\n
Demisec vinurile albe pot fi servite la \u043f\u0430\u0448\u0442\u0435\u0442\u0430\u043c. <\/p>\n
La alegerea vinului la carne, lua\u021bi \u00een considerare sunt incluse \u00een prepararea de m\u00e2nc\u0103ruri cu mirodenii \u0219i sos. Atunci, \u00een ce mod l-au preg\u0103tit. \u0218i nu pute\u021bi merge prost. <\/p>\n","protected":false},"excerpt":{"rendered":"
Carnea \u0219i vinul rosu \u2013 combinatia perfecta! Da, da anume vin ro\u0219u excelent va accentua gustul de carne de orice. De\u0219i produc\u0103torii de vinuri albe pot sta pe cont propriu \u0219i de a oferi dens uleioase Chardonnay la delicata de vi\u021bel. Ro\u0219u \u2013 aici sunt perfect plus fa\u021b\u0103 de carne. Tanin, con\u021binut\u0103 \u00een deplin \u00een<\/p>\n