{"id":5868,"date":"2020-01-03T22:02:17","date_gmt":"2020-01-03T19:02:17","guid":{"rendered":"http:\/\/vvine.ru\/gastronomica-combinatie\/"},"modified":"2020-01-03T22:02:17","modified_gmt":"2020-01-03T19:02:17","slug":"gastronomica-combinatie","status":"publish","type":"post","link":"https:\/\/vvine.ru\/ro\/gastronomica-combinatie\/","title":{"rendered":"Gastronomic\u0103 combina\u021bie"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c3bdb4ec567f9e4cc8968dc51dae430f.jpg\" \/><\/p>\n<p>\u00cenainte de a \u00een\u021belege subtilit\u0103\u021bile de selec\u021bie ideale combina\u021bii de vinuri \u0219i m\u00e2nc\u0103ruri, haide\u021bi s\u0103 vorbim despre recomand\u0103ri pentru alegerea vinului la masa. Pentru c\u0103 fiecare fel de m\u00e2ncare are vin-ally, care necesit\u0103 alimentare la temperatura corecta.<\/p>\n<p>Cea mai cunoscut\u0103 \u0219i cea mai frecvent utilizat\u0103 metodologia de selec\u021bie este tehnica \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Ea se bazeaz\u0103 pe principiile de asem\u0103nare \u0219i contrast de arome alimentare \u0219i de vin.<\/p>\n<p>De la vin \u0219i de mas\u0103 exist\u0103 patru principale de gust: dulce (pe v\u00e2rful limbii), acru \u0219i s\u0103rat (\u00een p\u0103r\u021bi) \u0219i amar (\u00een partea de jos). La toate astea mai ad\u0103ug\u0103m aici senza\u021bia de gras \u0219i \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u043e\u0433\u043e &#8211; ambele acoper\u0103 limba \u0219i inhib\u0103 noastre senzoriale caracteristici \u00een gur\u0103 (\u00een primul caz \u2013 par\u021bial, iar \u00een al doilea &#8211; aproape \u00een \u00eentregime).<\/p>\n<p>Ar trebui s\u0103 ia, de asemenea, arome naturale de mas\u0103, care poate fi \u00eembun\u0103t\u0103\u021bit\u0103 cu ajutorul ierburi aromatice, mirodenii \u0219i condimente.<\/p>\n<p>\u00cen cele din urm\u0103, nu trebuie s\u0103 uit\u0103m despre gust \u0219i olfactiv rezisten\u021b\u0103, care este, c\u00e2t de mult gustul r\u0103m\u00e2ne \u00een gur\u0103 dup\u0103 \u00eenghi\u021bire. Este important de a descoperi componentele de gust de alimente, pentru a \u00een\u021belege ceea ce este nevoie pentru a sublinia, \u0219i c\u0103 &#8211; pentru a compensa cu ajutorul vinului.<\/p>\n<p>Cu vin \u2013 aceea\u0219i poveste: trebuie s\u0103 descopere elementele componente \u0219i caracteristici de baz\u0103. \u0420\u0430\u0437\u043b\u0438\u0447\u0438\u0432 dominante gusturile, este important s\u0103 se decid\u0103 \u2013 dac\u0103 s\u0103 sublinieze gastronomic\u0103 combina\u021bie sau de a atenua aceste aspecte.<\/p>\n<p>\u00cen c\u0103utare de cele mai bune combinatii <\/p>\n<p>Este important s\u0103 ne amintim c\u0103 o combina\u021bie perfect\u0103 este atunci c\u00e2nd ambele elemente se ajut\u0103 reciproc, iar nu de a domina una peste alta. Consisten\u021ba vinului trebuie s\u0103 fie propor\u021bional\u0103 cu structura de m\u00e2ncare. Vinurile ro\u0219ii se potrivesc la un complex de feluri de m\u00e2ncare. Tari vin o bun\u0103 expunere completeaz\u0103 perfect preparate complexe de preparare (de exemplu, de g\u0103tit). \u0218i aici este o combina\u021bie bogat\u0103 de vinuri u\u0219oare \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u043d\u044b\u043c\u0438 preparate reduce la zero, mergi la \u0219i at\u00e2t.<\/p>\n<p>O combina\u021bie de contrast \u0219i similaritate <\/p>\n<p>Observat, de asemenea, c\u0103 cel mai pl\u0103cut se ob\u021bine o combina\u021bie, atunci c\u00e2nd vinul exprim\u0103 caracteristici opuse alimente. \u00cen acest caz, vinul trebuie s\u0103 vin\u0103 \u00een contradictoriu sau u\u0219or tonul dominant de a manca.<\/p>\n<p>\u00cen cazul unei combina\u021bii de similaritate armonia se realizeaz\u0103 prin potrivirea de senza\u021bii tactile. Un exemplu frapant \u2013 o combina\u021bie de feluri de m\u00e2ncare dulci dulci vinuri. Cerul, \u043f\u0440\u0438\u0432\u044b\u043a\u0430\u044f la dulce, alimente, \u00eencepe s\u0103 r\u0103spund\u0103 mai puternic de acru dec\u00e2t denatureaz\u0103 gustul vinurilor seci.<\/p>\n<p>Unele comenzi <\/p>\n<ul>\n<li>Asti-\u0441\u043f\u0443\u043c\u0430\u043d\u0442\u0435 \u2013 budinci, salate de fructe, sufleu, deserturi.<\/li>\n<li>Barbaresco (italian\u0103 ro\u0219u) \u2013 friptur\u0103 de v\u00e2nat, carne de vit\u0103, m\u0103runtaie, ciuperci albe, trufe.<\/li>\n<li>Barolo (italian\u0103 ro\u0219u) \u2013 carne de v\u00e2nat scandalos, gras, suculent carne de vit\u0103 tocan\u0103 de v\u00e2nat.<\/li>\n<li>Beaujolais \u2013 gust\u0103ri din carne, rece, carne pr\u0103jit\u0103 de diferite specii de pe\u0219te \u00een sos de vin ro\u0219u, ciuperci la \u0442\u043e\u0441\u0442\u0430\u0445.<\/li>\n<li>Bordeaux (ro\u0219u) \u2013 miel, carne de vit\u0103 friptur\u0103 cu s\u00e2nge.<\/li>\n<li>Bordeaux (alb) \u2013 pe\u0219te la gr\u0103tar, fructe de mare, carne de p\u0103s\u0103ri de curte.<\/li>\n<li>\u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0441\u043a\u0438\u0435 (ro\u0219u) \u2013 \u00eentotdeauna v\u00e2nat, piept de ra\u021b\u0103, trufe.<\/li>\n<li>\u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0441\u043a\u0438\u0435 (albe) \u2013 pe\u0219te \u00een sos cremos, br\u00e2nz\u0103 sufleu, friptura de pui.<\/li>\n<li>Brunello di Montalcino \u2013 preparate din taur cozi, v\u00e2nat \u00eentr-o oal\u0103, br\u00e2nzeturi tari.<\/li>\n<li>Cabernet Sauvignon ro\u0219u tipuri de carne, rinichi, mezeluri, lasagna, curcan, carne la gratar (\u00cen Australia la el iubesc serviti \u043a\u0435\u043d\u0433\u0443\u0440\u044f\u0442\u0438\u043d\u0443.)<\/li>\n<li>Kava (spaniol spumant) \u2013 aperitiv, scrambled eggs, somon afumat.<\/li>\n<li>Chablis \u2013 pe\u0219te alb (de exemplu, limba de mare), calcan (cambul\u0103), fructe de mare, preparate dintr-un amestec de: pe\u0219te, orez, curry, oua).<\/li>\n<li>\u0218ampanie \u2013 un aperitiv, stridii, afumat \u043b\u043e\u0441\u043e\u0441\u0438\u043d\u0430, caviar, mancare chinezeasca.<\/li>\n<li>Chardonnay \u2013 sparanghel, anghinare, creve\u021bi, \u043c\u043e\u0440\u0435\u043f\u0440\u043e\u0434\u0443\u043a\u0442\u0430, p\u0103s\u0103ri de curte, preparate cu sos de arahide.<\/li>\n<li>Ch\u00e2teauneuf-du-pape \u2013 feluri de m\u00e2ncare \u00eentr-o oal\u0103 (de miel, carne de v\u00e2nat, carne de v\u00e2nat), friptur\u0103 de g\u00e2sc\u0103.<\/li>\n<li>Chianti \u2013 spanac, carne rece, simplu, preparate din carne, pizza, gratar.<\/li>\n<li>Gewurztraminer este (uscat)\u2013 cimbru serve\u0219te specialit\u0103\u021bi locale de br\u00e2nz\u0103, somon afumat, pateu, alimente cu gust picant, ceapa placinta.<\/li>\n<li>Gewurztraminer este (dulce) \u2013 foie-gras, budinci, pateuri.<\/li>\n<li>Merlot \u2013 carne de vit\u0103, cu care se afl\u0103 \u00een sec, tocan\u0103 de fasole, de vi\u021bel, ficat, gr\u0103tar, ton.<\/li>\n<li>Nobile di Montepulciano \u2013 friptur\u0103 de mistre\u021b sau de porc, friptur\u0103 de porumbel sau \u043f\u0435\u0440\u0435\u043f\u0435\u043b\u043a\u0430.<\/li>\n<li>Muscat (uscat) \u2013 pui cu struguri, salata de avocado.<\/li>\n<li>Muscat (dulce) \u2013 budinci, pateuri, inghetata.<\/li>\n<li>\u041f\u0438\u043d\u043e\u0433\u0440\u0438\u0434\u0436\u0438\u043e (uscat) \u2013 carne de porc cu ienup\u0103r, ravioli cu ciuperci.<\/li>\n<li>Rioja \u2013 friptura de miel, v\u00e2nat, ciuperci, pui la gratar.<\/li>\n<li>Sancerre (alb) \u2013 p\u0103str\u0103v, sashimi, mousse de avocado, br\u00e2nz\u0103 de capr\u0103.<\/li>\n<li>Sancerre (ro\u0219u) \u2013 somon, chefal (ro\u0219u).<\/li>\n<li>Riesling (sec) \u2013 stil chinezesc, salata de avocado, g\u00e2sc\u0103 ra\u021b\u0103, mistre\u021bul.<\/li>\n<li>Riesling (dulce) &#8211; foie-gras, budinci.<\/li>\n<li>Sauternes &#8211; foie-gras, budinci, bomboane, albastru br\u00e2nzeturi.<\/li>\n<li>Sauvignon Blanc \u2013 m\u00e2ncare thailandez\u0103, salate din fructe de mare, scoici, ro\u0219ii.<\/li>\n<li>\u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c (California) \u2013 carne de v\u00e2nat, preparate picante, curcan, ratatouille, aperitive, hamsii, ciocolata neagra.<\/li>\n<\/ul>\n<p>Reguli generale comenzi de vin \u0219i br\u00e2nzeturi <\/p>\n<p>Solide \u2013 ro\u0219ii, \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 de vin. \u00cen sudul Fran\u021bei, Cabernet Sauvignon din Nou de lumin\u0103.<\/p>\n<p>Moale, cremos br\u00e2nzeturi (camembert) \u2013 albe, \u0432\u044b\u0441\u043e\u043a\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u0435 de vin. Dec\u00e2t \u043a\u0438\u0441\u043b\u0435\u0435 de vin, cu \u043a\u0438\u0441\u043b\u0435\u0435 br\u00e2nz\u0103. Combin\u0103 \u00een mod ideal, reprezentan\u021bi ai unor regiuni.<\/p>\n<p>Br\u00e2nz\u0103 sufleu aromat albe \u0219i vinurile ro\u0219ii.<\/p>\n<p>Br\u00e2nz\u0103 cu mucegai albastru (roquefort, gorgonzola) \u2013 Sauternes, \u0420\u0438\u0447\u043e\u0442\u0442\u043e, vin de Porto, \u0422\u043e\u043a\u0430\u0439\u0441\u043a\u043e\u0435.<\/p>\n<p>Br\u00e2nz\u0103 de capr\u0103 \u2013 Sauvignon Blanc, \u041f\u0443\u0438\u0424\u0443\u043c\u0435, Sancerre, Chardonnay din Noua Zeeland\u0103, rosu Cabernet Franc, Loara. <\/p>\n<p>Br\u00e2nz\u0103 afumat\u0103 \u2013 gewurztraminer este, orice australian vin dulce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00cenainte de a \u00een\u021belege subtilit\u0103\u021bile de selec\u021bie ideale combina\u021bii de vinuri \u0219i m\u00e2nc\u0103ruri, haide\u021bi s\u0103 vorbim despre recomand\u0103ri pentru alegerea vinului la masa. Pentru c\u0103 fiecare fel de m\u00e2ncare are vin-ally, care necesit\u0103 alimentare la temperatura corecta. Cea mai cunoscut\u0103 \u0219i cea mai frecvent utilizat\u0103 metodologia de selec\u021bie este tehnica \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Ea se bazeaz\u0103 pe<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/ro\/gastronomica-combinatie\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[],"class_list":["post-5868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informatii-conexe","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts\/5868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/comments?post=5868"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts\/5868\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/media\/5699"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/media?parent=5868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/categories?post=5868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/tags?post=5868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}