{"id":289,"date":"2021-03-04T10:53:50","date_gmt":"2021-03-04T09:53:50","guid":{"rendered":"https:\/\/dev.millebuis.fr\/?p=289"},"modified":"2022-03-14T10:43:55","modified_gmt":"2022-03-14T09:43:55","slug":"situation-n19","status":"publish","type":"post","link":"https:\/\/dev.millebuis.fr\/en\/situation-n19\/","title":{"rendered":"SITUATION N\u00b0 19"},"content":{"rendered":"
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QUAND TU FAIS UN AP\u00c9RO AVEC UNE PLANCHE DE FROMAGES ET DE CHARCUTERIE<\/h2>\n\t
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Si pour toi aussi le gras c’est la vie\u2026<\/h4>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>
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Quoi de mieux que de se retrouver avec son\/sa meilleur(e) ami(e) pour discuter autour d\u2019un bon ap\u00e9ro ? \u00c0 l\u2019heure venue, on d\u00e9gaine le saucisson, le fromage et on ouvre une bouteille de vin.
\nIl existe une habitude bien ancr\u00e9e, le fameux \u201cverre de rouge avec un morceau de camembert\u201d.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>

D'O\u00d9 VIENT-ELLE ?<\/h4>\n\t
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Cette pratique provient de l\u2019\u00e9poque o\u00f9 les paysans buvaient \u00e0 chaque repas (sans trop de mod\u00e9ration) un vin rouge tr\u00e8s clair, avec peu de tanins qui ne d\u00e9passait pas les 8\u00b0 d\u2019alcool. On appelait \u00e7a de la piquette. Elle accompagnait le pain, le p\u00e2t\u00e9, la charcuterie mais aussi le fromage. Elle \u00e9tait la boisson principale \u00e0 la campagne et on s\u2019en accommodait \u00e0 tous les repas. Cette tradition a travers\u00e9 les \u00e9poques.<\/p>\n

Aujourd\u2019hui, le vin rouge n\u2019a plus grand-chose \u00e0 voir avec cette \u201cpiquette\u201d-l\u00e0. Une mac\u00e9ration plus longue donne une couleur plus soutenue, des tanins plus fermes, un titre alcoolique plus \u00e9lev\u00e9 et donc une structure<\/a> plus imposante.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n

ALORS POURQUOI \u00c9VITE-T-ON LE VIN ROUGE AVEC LE FROMAGE ?<\/h4>\n\t
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\u00c0 cause des tanins. Les tanins sont des mol\u00e9cules, seulement pr\u00e9sentent dans les vins rouges, qui interagissent avec la salive. Plus il y a de tanins, plus le vin ass\u00e8che la bouche. Le vin rouge va donc se heurter au gras du fromage, \u00e0 sa cro\u00fbte et \u00e0 ses ferments lactiques. R\u00e9sultat : \u00e7a donne un mauvais go\u00fbt (amertume accentu\u00e9e, go\u00fbt de vernis, de carton).<\/p>\n

On garde plut\u00f4t un vin rouge gourmand, comme le\u00a0Bourgogne C\u00f4te Ch\u00e2lonnaise Pinot Noir Millebuis<\/a>, pour la charcuterie et on pr\u00e9f\u00e8re le vin blanc pour le fromage. D\u2019ailleurs, de bons accords se font souvent entre les vins et les fromages issus d\u2019une m\u00eame r\u00e9gion comme le vin blanc de Sancerre et le crottin de Chavignol, le D\u00f4me de V\u00e9zelay (un ch\u00e8vre) et un\u00a0Bourgogne Aligot\u00e9 \u201cSable\u201d Millebuis<\/a>.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"QUAND TU FAIS UN AP\u00c9RO AVEC UNE PLANCHE DE FROMAGES ET DE CHARCUTERIE Si pour toi [...]","protected":false},"author":1,"featured_media":298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-289","post","type-post","status-publish","format-standard","hentry","category-apprendre-le-vin"],"yoast_head":"\nSITUATION N\u00b0 19 - Millebuis<\/title>\n<meta name=\"description\" content=\"SITUATION N\u00b0 19 - Millebuis\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dev.millebuis.fr\/en\/situation-n19\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SITUATION N\u00b0 19 - 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