{"id":402,"date":"2024-02-12T09:04:19","date_gmt":"2024-02-12T09:04:19","guid":{"rendered":"https:\/\/winepoint.ro\/blog\/?p=402"},"modified":"2024-02-12T09:11:00","modified_gmt":"2024-02-12T09:11:00","slug":"sampania-si-mancarea","status":"publish","type":"post","link":"https:\/\/winepoint.ro\/blog\/2024\/02\/12\/sampania-si-mancarea\/","title":{"rendered":"\u0218ampania \u0219i m\u00e2ncarea"},"content":{"rendered":"

Am luat la \u00eent\u00e2mplare din bibliotec\u0103 o carte de care aproape am uitat: \u201dMaking Sense of Food & Wine \u2013 Concepts for Combinations\u201d de Christina Fischer. \u0218tiu, tematica e complicat\u0103 \u0219i controversat\u0103. Dar, r\u0103sfoind cartea, mi-am amintit de nenum\u0103ratele ori c\u00e2nd am fost \u00eentrebat\u0103 dac\u0103 \u0219ampania poate fi mai mult dec\u00e2t un aperitiv. Ca s\u0103 scap, am folosit nu o dat\u0103 celebrul r\u0103spuns al lui Lily Bollinger dintr-un interviu din 1960. Fiind \u00eentrebat\u0103 cu ce ocazii bea \u0219ampanie, a r\u0103spuns amuzat\u0103, dup\u0103 cum citeaz\u0103 \u0219i Christina Fischer: \u201dO beau c\u00e2nd sunt fericit\u0103 \u0219i c\u00e2nd sunt trist\u0103. Uneori, o beau c\u00e2nd sunt singur\u0103. C\u00e2nd sunt cu prieteni, o consider obligatorie. Beau un pahar sau dou\u0103 c\u00e2nd nu-mi este foame, dar \u0219i c\u00e2nd \u00eemi este. Altfel, nu m\u0103 ating de ea \u2013 dec\u00e2t dac\u0103 mi-e sete.\u201d\u00a0\u00a0<\/span><\/p>\n

Chiar dac\u0103 dioxidul de carbon face dificil\u0103 asocierea \u0219ampaniei cu m\u00e2ncarea, ea nu este deloc imposibil\u0103. Dar, mai bine s-o l\u0103s\u0103m pe Christina Fischer s\u0103 ne spun\u0103 cum vede lucrurile: \u201d\u0218tia\u021bi c\u0103 \u0219ampania poate fi foarte versatil\u0103 c\u00e2nd e vorba de asocierea cu m\u00e2ncarea? Vecinii no\u0219tri francezi ne-au luat-o \u00eenainte, pentru c\u0103 ei \u00eei spun simplu \u201dvin\u201d \u0219i le place s-o consume pe parcursul \u00eentregii mese. Probabil, ar trebui s\u0103 renun\u021b\u0103m la ideile preconcepute \u0219i la regulile \u00eenvechite pentru a putea descoperi combina\u021bii noi \u0219i interesante. Asocierea icrelor cu \u0219ampania este considerat\u0103 clasic\u0103, dar, \u00een realitate, nu merge deloc. Icrele con\u021bin 30% proteine, o cantitate mare de aminoacizi, circa 15% gr\u0103sime, vitamine, minerale \u0219i, \u00een func\u021bie de tip, sare care contribuie la gustul de umami. \u0218ampania reac\u021bioneaz\u0103 la aceast\u0103 combina\u021bie bogat\u0103 \u00een proteine \u0219i pare acr\u0103, are un gust metalic \u0219i \u00ee\u0219i pierde aromele florale. Un vin alb cu aciditate moderat\u0103 \u0219i foarte mineral ar fi o alegere mult mai bun\u0103.<\/span><\/p>\n

Nu servi\u021bi niciodat\u0103 o \u0219ampanie seac\u0103 cu un desert dulce. Rezultatul este un dezastru senzorial! Ea \u00ee\u0219i pierde elegan\u021ba, devine fad\u0103 \u0219i are un gust acru \u00een sf\u00e2r\u0219itul scurt. De ce? Dulcea\u021ba puternic\u0103 a desertului se love\u0219te de dioxidul de carbon cre\u00e2nd o senza\u021bie dulce-amar\u0103 pe palatin \u0219i scoate \u00een fa\u021b\u0103, \u00een mod nepl\u0103cut, aciditatea vinului. Deasemenea, ave\u021bi grij\u0103 cu preparatele foarte picante \u2013 ele ucid sufletul \u0219ampaniei \u0219i, prin asta, \u00eei distrug finalul. Opulen\u021ba \u0219i corpul \u00eei sunt la \u00eenceput neschimbate, datorit\u0103 faptului c\u0103 este foarte pu\u021bin dulce, dar ele dispar abrupt odat\u0103 cu apari\u021bia bulelor\u201d.<\/span><\/p>\n

\u00cen aceea\u0219i carte, Christina Fischer ne aminte\u0219te \u0219i un alt r\u0103spuns h\u00e2tru. \u00centrebat fiind ce nu merge deloc cu \u0219ampania, somelierul <\/span>J\u00fcrgen<\/span> Fendt a r\u0103spuns: \u201dUn pahar gol!\u201d<\/span><\/p>\n

Pe de alt\u0103 parte, somelierul Paula Bosch atrage aten\u021bia asupra importan\u021bei calit\u0103\u021bii: \u201dUnele vinuri spumante \u00eembuteliate ca \u0219ampanie sunt f\u0103cute din vinuri de baz\u0103 de calitate foarte proast\u0103 care este mascat\u0103 cu zah\u0103r. Ele nu sunt doar cauza durerilor de stomac, dar au \u0219i un postgust metalic, acru. \u00cen principiu, eu cred c\u0103 asocierea cu m\u00e2ncarea este deosebit de dificil\u0103 datorit\u0103 dioxidului de carbon, \u00een special pentru cei preocupa\u021bi de silueta lor. Delicatesele calorice cremoase, bogate \u00een ulei, unt, ou\u0103 cerute de multe \u201dbule\u201d nu sunt pe placul tuturor. \u0218ampaniile de calitate \u0219i mature au, de regul\u0103, note de toast, subtonuri de p\u00e2ine, precum \u0219i arome de nuci care, pe de alt\u0103 parte, merg bine sau completeaz\u0103 minunat, de exemplu, aromele din carnea sau fructele de mare la gr\u0103tar, sosurile \u00eenchise la culoare sau cele cu ciuperci pr\u0103jite.\u201d<\/span><\/p>\n

\u00cen \u00eencheiere, Christina Fischer concluzioneaz\u0103 dilematic: \u201dDup\u0103 o mas\u0103 cu mai multe feluri de m\u00e2ncare, dioxidul de carbon cur\u0103\u021b\u0103 palatul \u0219i creeaz\u0103 o senza\u021bie de prospe\u021bime similar\u0103 cu cea a sp\u0103latului pe din\u021bi, ceea ce face ca \u0219ampania s\u0103 fie ideal\u0103 la finalul mesei, ca \u201dvin reparator\u201d. Desigur, acest lucru este valabil \u0219i \u00een cazul apei minerale. Din acest moment, alegerea v\u0103 apar\u021bine.\u201d<\/span><\/p>\n

\"\u0218ampania<\/p>\n","protected":false},"excerpt":{"rendered":"

Am luat la \u00eent\u00e2mplare din bibliotec\u0103 o carte de care aproape am uitat: \u201dMaking Sense of Food & Wine \u2013 Concepts for Combinations\u201d de Christina Fischer. \u0218tiu, tematica e complicat\u0103 \u0219i controversat\u0103. Dar, r\u0103sfoind cartea, mi-am amintit de nenum\u0103ratele ori c\u00e2nd am fost \u00eentrebat\u0103 dac\u0103 \u0219ampania poate fi mai mult dec\u00e2t un aperitiv. Ca s\u0103…<\/p>\n","protected":false},"author":6,"featured_media":405,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,3],"tags":[],"yoast_head":"\n\u0218ampania \u0219i m\u00e2ncarea - Winepoint Blog<\/title>\n<meta name=\"description\" content=\"\u0218ampania poate fi mai mult dec\u00e2t un aperitiv? \u201dO beau c\u00e2nd sunt fericit\u0103 \u0219i c\u00e2nd sunt trist\u0103.\u201d Christina Fischer. Winepoint Blog.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/winepoint.ro\/blog\/2024\/02\/12\/sampania-si-mancarea\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u0218ampania \u0219i m\u00e2ncarea - Winepoint Blog\" \/>\n<meta property=\"og:description\" content=\"\u0218ampania poate fi mai mult dec\u00e2t un aperitiv? \u201dO beau c\u00e2nd sunt fericit\u0103 \u0219i c\u00e2nd sunt trist\u0103.\u201d Christina Fischer. 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