{"id":1807,"date":"2016-04-12T00:00:00","date_gmt":"2016-04-12T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/04\/12\/falsos-mites-amb-peix-vi-blanc-i-amb-la-carn-vi-negre\/"},"modified":"2023-09-04T08:36:36","modified_gmt":"2023-09-04T08:36:36","slug":"falsos-mites-amb-peix-vi-blanc-i-amb-la-carn-vi-negre","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/falsos-mites-amb-peix-vi-blanc-i-amb-la-carn-vi-negre\/","title":{"rendered":"Falsos mites: \u00abAmb el peix vi blanc i amb la carn vi negre\u00bb"},"content":{"rendered":"<p>Podem preguntar-nos si aquesta norma que ens ha acompanyat sempre a <strong>l\u2019hora de triar un vi per un \u00e0pat<\/strong> a casa o al restaurant continua essent vigent avui en dia. Per descomptat, la sumilleria ha evolucionat al llarg dels anys, tornant-se m\u00e9s audaciosa i q\u00fcestionant el que fins ara havien estat\u00a0normes que semblaven inamovibles.<\/p>\n<p>Una norma tant simple com la que ens ocupa \u00e9s una norma v\u00e0lida, per\u00f2 no excloent ni \u00fanica. Dir que <strong>nom\u00e9s el vi blanc va amb el peix o el negre amb la carn<\/strong> \u00e9s crear una simplicitat que implicaria dir que nom\u00e9s hi ha un tipus de vi blanc o negre o b\u00e9 que tots els peixos o les carns s\u00f3n iguals. I per descomptat que no \u00e9s aix\u00ed.<\/p>\n<p>Matisem? La norma continua vigent en un tipus de maridatge molt simple: el maridatge de color. I tamb\u00e9 s\u2019ent\u00e9n molt b\u00e9 quan entenem que <strong>el vi i l\u2019aliment s\u2019han de \u201crespectar\u201d l\u2019un a l\u2019altre<\/strong>. Per exemple, un peix blanc delicat i lleuger com seria un filet de llenguado desapareixer\u00e0 del nostre paladar si l\u2019acompanyem amb un vi negre potent. El vi sobrepassar\u00e0 al peix creant un desequilibri.<\/p>\n<p>Per\u00f2 que passa si en comptes d\u2019un peix blanc suau hi posem un salm\u00f3 o una tonyina? Potser un vi blanc massa lleuger desapareixer\u00e0 al davant d\u2019un peix de gust potent i m\u00e9s greix\u00f3s.<\/p>\n<p>\u00c9s \u00fanicament <strong>l\u2019element principal del plat<\/strong> el que determina el maridatge? Quin vi triar\u00edeu amb un tradicional bacall\u00e0 amb samfaina? \u00c9s el bacall\u00e0 o \u00e9s la samfaina el que determina les aromes i el gust del plat?<\/p>\n<p>Si us sembla posem una mica d\u2019ordre a totes aquestes q\u00fcestions. Davant d\u2019un <strong>peix blanc suau<\/strong> amb salses i acompanyaments suaus, millor un vi lleuger, fresc i blanc. Tot i que un rosat lleuger tamb\u00e9 us pot donar molt joc. En aquest cas, el Jean Leon chardonnay o el rosat de la gama 3055 acompanyaran aquest tipus de peixos o els mariscs. Per\u00f2 davant d\u2019<strong>una tonyina o l\u2019esmentat bacall\u00e0 amb samfaina<\/strong>, el Jean Leon 3055 merlot \u2013petit verdot ser\u00e0 el vi ideal.<\/p>\n<p>Per peixos blancs m\u00e9s greixosos o preparacions al forn podem anar a cercar una mica m\u00e9s de pot\u00e8ncia, per\u00f2 aix\u00f2 si, en un vi blanc. El <strong>Jean Leon Vinya Gigi<\/strong>, el chardonnay de crian\u00e7a, maridar\u00e0 a la perfecci\u00f3 amb un turbot, per exemple.<\/p>\n<p>Una cosa que heu de recordar dels <strong>vins negres m\u00e9s potents<\/strong> \u00e9s que els tanins interactuen de manera negativa amb els gustos salins i iodats del peix, generant amargors i gustos met\u00e0l\u00b7lics.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>I amb les carns qu\u00e8 fem?<\/strong><\/p>\n<p>Les carns vermelles i greixoses tenen la capacitat de suavitzar la sensaci\u00f3 t\u00e0nnica (assecant) d\u2019aquest tipus de vins. De ben segur que davant d\u2019una bona pe\u00e7a de bou o de ca\u00e7a, un <strong>Cabernet Sauvignon<\/strong> com el Jean Leon Vinya Le Havre o el Gran Reserva Vinya la Scala seran el company ideal.<\/p>\n<p>Per\u00f2 amb carns blanques i molt m\u00e9s suaus, un vi tant potent tamb\u00e9 pot resultar desequilibrat. Es per aix\u00f2 que un <strong>merlot<\/strong>, varietat m\u00e9s suau i rodona alhora que menys t\u00e0nnica, i que composa el nostre Vinya Palau pot ser una molt bona opci\u00f3.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Per\u00f2 podem posar-hi un blanc?<\/strong><\/p>\n<p>Amb salses cremoses on la llet o la crema formen part del plat, oblideu un vi negre. Molt millor un blanc crem\u00f3s i amb envelliment com el Jean Leon Vinya Gigi. I amb un senzill pit de pollastre a la planxa o una carn a la brasa? Creiem que <strong>tots els vins<\/strong>\u00a0poden anar amb aquestes opcions tant senzilles d\u2019elaborar per\u00f2 tant comunes al nostre plat.<\/p>\n<p>Per anar acabant, <strong>el m\u00e9s important \u00e9s que trieu un vi que us agradi i que us faci gaudir<\/strong>. Per\u00f2 penseu en el respecte entre el vi i el plat i segur que l\u2019encertareu&#8230; amb els vins de Jean Leon \ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Podem preguntar-nos si aquesta norma que ens ha acompanyat sempre a l\u2019hora de triar un vi per un \u00e0pat a casa o al restaurant continua essent vigent avui en dia. Per descomptat, la sumilleria ha evolucionat al llarg dels anys, tornant-se m\u00e9s audaciosa i q\u00fcestionant el que fins ara havien estat\u00a0normes que semblaven inamovibles. Una [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[45],"class_list":["post-1807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vi","tag-3055-ca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Falsos mites: &quot;Amb el peix vi blanc i amb la carn vi negre&quot; - Jean Leon<\/title>\n<meta name=\"description\" content=\"Diuen que el vi blanc \u00e9s per a peix i el negre per a carn. 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