{"id":122094,"date":"2026-01-12T14:43:48","date_gmt":"2026-01-12T12:43:48","guid":{"rendered":"https:\/\/jeanleon.com\/pero-el-vino-sera-o-no-tendencia-este-2026\/"},"modified":"2026-01-12T14:50:36","modified_gmt":"2026-01-12T12:50:36","slug":"el-vi-sera-o-no-tendencia-aquest-2026","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/el-vi-sera-o-no-tendencia-aquest-2026\/","title":{"rendered":"El vi ser\u00e0 o no tend\u00e8ncia aquest 2026?"},"content":{"rendered":"

Per Sergi Castro, sommelier de Jean Leon<\/em><\/strong><\/p>\n

En l\u2019actual context de tend\u00e8ncies de consum i davant la situaci\u00f3 econ\u00f2mica global, resulta extremadament dif\u00edcil donar una resposta senzilla a aquesta q\u00fcesti\u00f3. Per\u00f2, com cada any, he seguit i llegit nombrosos i diversos articles sobre les tend\u00e8ncies gastron\u00f2miques per a aquest 2026 i potser podr\u00e9, com diu un conegut periodista, \u201cposar una mica de llum a la foscor\u201d.<\/p>\n

SOSTENIBILITAT: l\u2019alian\u00e7a entre sabor i consci\u00e8ncia<\/strong><\/h2>\n

Un concepte que veiem des de fa anys i que es consolida com un dels grans pilars d\u2019aquest any. La lluita contra el malbaratament alimentari. La reducci\u00f3 de la petjada ecol\u00f2gica. El producte local i el cultiu ecol\u00f2gic\u2026 Ja s\u00f3n tres de cada quatre consumidors els que tenen en compte les pr\u00e0ctiques responsables a l\u2019hora d\u2019escollir un restaurant, i aix\u00f2 marca \u2014i molt\u2014 el cam\u00ed a seguir.<\/p>\n

A casa entenem cada vegada m\u00e9s que cuinar amb consci\u00e8ncia \u00e9s una forma de respecte cap al planeta.<\/p>\n

Veiem tornar t\u00edmidament l\u2019\u00fas de greixos animals a la cuina com a alternativa a certs olis industrials i, alhora, per nost\u00e0lgia a l\u2019hora d\u2019aportar sabor, promovent el concepte d\u2019aprofitament integral de l\u2019animal (nose to tail<\/em>).<\/p>\n

El celler i els vins Jean Leon s\u2019emmarquen dins la tend\u00e8ncia de la sostenibilitat amb pr\u00e0ctiques que van m\u00e9s enll\u00e0 de l\u2019agricultura ecol\u00f2gica. La reconversi\u00f3 cap a la viticultura regenerativa, l\u2019\u00fas conscient de l\u2019aigua o la producci\u00f3 de la nostra pr\u00f2pia energia en s\u00f3n una clara mostra.<\/p>\n

\"iniciativa<\/p>\n

La FIBRA guanya la partida a la PROTE\u00cfNA<\/strong><\/h2>\n

Despr\u00e9s d\u2019uns anys en qu\u00e8 la recerca d\u2019aliments m\u00e9s proteics marcava la tend\u00e8ncia, el benestar intestinal i digestiu dels consumidors pren protagonisme en aquest any que encetem. La yuca, la xicoira o el konjac enriqueixen pans i pastes, que juntament amb els fermentats, cuidaran la salut intestinal.<\/p>\n

En la recerca de prote\u00efnes, la ind\u00fastria ha de treballar per aconseguir-ne amb menys processament, especialment les d\u2019origen vegetal.<\/p>\n

I el vi?<\/strong> El vi negre, especialment quan es consumeix amb moderaci\u00f3, pot aportar beneficis a la salut digestiva. Els polifenols presents en el vi negre, com el resveratrol, poden actuar com a prebi\u00f2tics, afavorint el creixement de bacteris beneficiosos per a la salut intestinal. A m\u00e9s, el vi negre pot estimular la producci\u00f3 d\u2019enzims digestius i facilitar la digesti\u00f3 d\u2019aliments grassos. Una copa del nostre 3055 Petit Verdot \u2013 Merlot<\/strong>, o de Vinya Le Havre<\/strong> durant els \u00e0pats pot ajudar en aquest aspecte.<\/p>\n

\"\"<\/p>\n

La IA pren el poder a la cuina<\/strong><\/h2>\n

Sobretot a les cuines professionals, dissenyant men\u00fas o anticipant tend\u00e8ncies de consum a partir de l\u2019an\u00e0lisi d\u2019h\u00e0bits dels clients. Fins i tot creant nous sabors.<\/p>\n

Si els robots i les pantalles t\u00e0ctils ja formen part de les cuines dom\u00e8stiques, les cuines professionals incorporen impressores 3D capaces de transformar ingredients en estructures comestibles amb formes i textures id\u00e8ntiques a les originals que reprodueixen.<\/p>\n

La intel\u00b7lig\u00e8ncia artificial tamb\u00e9 forma part de molts dels projectes d\u2019investigaci\u00f3 en els que participa el celler Jean Leon, ja sigui per optimitzar l\u2019\u00fas de l\u2019aigua o reduir al m\u00ednim l\u2019\u00fas del coure com a fitosanitari. Una ajuda clau per oferir-vos cada any ra\u00efms i vins m\u00e9s sans i de millor qualitat.<\/p>\n

Sabors del M\u00d3N<\/strong><\/h3>\n

Mentre la influ\u00e8ncia de la cuina de l\u2019Orient Mitj\u00e0 i de l\u2019Extrem Orient, especialment pel que fa a les esp\u00e8cies, continua tenint el seu pes, aquest any les diferents varietats de blat de moro posaran sobre la taula un altre vessant de la cuina llatinoamericana. Per\u00f2 la gran novetat ser\u00e0 la cuina africana, amb cereals ancestrals com el fonio o els pans et\u00edops.<\/p>\n

Recorda que els vins blancs com el Jean Leon Nativa Xarel\u00b7lo<\/strong>, el 3055 Chardonnay<\/strong> o el 3055 Ros\u00e9<\/strong> s\u00f3n sempre els millors aliats per a aquests sabors ex\u00f2tics i especiats.<\/p>\n

DOL\u00c7 per\u00f2 SALUDABLE<\/strong><\/h3>\n

Els consumidors no volem renunciar a les postres ni als dol\u00e7os en general, per\u00f2 els volem naturals i poc o gens processats. Per aix\u00f2, la mel, la fructosa o el xarop d\u2019aur\u00f3 guanyen popularitat. Qualitat i consci\u00e8ncia s\u2019imposen a l\u2019hora d\u2019endolcir-nos la vida.<\/p>\n

Un ANY molt ESPECIAL<\/strong><\/h3>\n

Aquest 2026, la FAO ha declarat l\u2019Any Internacional de la Dona Agricultora<\/strong>, un homenatge m\u00e9s que merescut a totes aquelles dones que treballen i transformen el camp. Molts dels nous projectes que sorgeixen en el m\u00f3n de l\u2019agricultura estan liderats per dones i, des de Jean Leon \u2014un celler amb una pres\u00e8ncia femenina destacada en c\u00e0rrecs clau\u2014, ens en enorgullim i ho celebrarem amb nous projectes i productes.<\/p>\n

\"\"<\/p>\n

Per acabar, des de Jean Leon desitgem que tots els nostres seguidors, clients i amics tingueu un 2026 sostenible, saludable i ple de sabor<\/strong>.<\/p>\n

Salut!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Per Sergi Castro, sommelier de Jean Leon En l\u2019actual context de tend\u00e8ncies de consum i davant la situaci\u00f3 econ\u00f2mica global, resulta extremadament dif\u00edcil donar una resposta senzilla a aquesta q\u00fcesti\u00f3. Per\u00f2, com cada any, he seguit i llegit nombrosos i diversos articles sobre les tend\u00e8ncies gastron\u00f2miques per a aquest 2026 i potser podr\u00e9, com diu […]<\/p>\n","protected":false},"author":3,"featured_media":122085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32,33],"tags":[],"class_list":["post-122094","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia-ca","category-jean-leon-ca"],"yoast_head":"\nEl vi ser\u00e0 tend\u00e8ncia el 2026? | Jean Leon<\/title>\n<meta name=\"description\" content=\"El vi ser\u00e0 una tend\u00e8ncia aquest 2026? 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