{"id":1810,"date":"2016-04-21T00:00:00","date_gmt":"2016-04-21T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/04\/21\/falsos-mites-vi-negre-temperatura-ambient-2\/"},"modified":"2023-09-13T14:52:34","modified_gmt":"2023-09-13T14:52:34","slug":"falsos-mites-vi-negre-temperatura-ambient-2","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/falsos-mites-vi-negre-temperatura-ambient-2\/","title":{"rendered":"Falsos mites: El vi negre, a temperatura ambient"},"content":{"rendered":"<p>Per respondre aquesta q\u00fcesti\u00f3 farem un exercici d\u2019imaginaci\u00f3: reculem un anys enrere&#8230; un parell de segles i fins als <strong>anys 40 del segle XX<\/strong>. Ara sortiu de la ciutat i traslladeu-vos al camp, a una masia o, si us va el luxe i el \u201cglamour\u201d, a un castell.<\/p>\n<p>En aquella \u00e8poca no hi havia calefacci\u00f3 central, ni aire condicionat a l\u2019estiu. <strong>Les cases eren molt m\u00e9s fredes<\/strong> i els focs a terra escalfaven les habitacions de vida comuna com els menjadors i els salons.<\/p>\n<p>El vi es guardava al celler, normalment soterrani on hi havia una temperatura constant d\u2019entre 12\u00ba\/14\u00ba graus. Aquesta era <strong>la temperatura de guarda perfecta<\/strong> (la humitat podia variar) que alhora mantenia el vi i el feia evolucionar lentament.<\/p>\n<p>Els vins m\u00e9s potents i sobretot t\u00e0nnics s\u2019anaven domant de mica en mica. Les acideses s\u2019atenuaven i els tanins (o aspror) s\u2019anava arrodonint. Aquests vins de guarda es consumien en <strong>ocasions especials<\/strong>, i pel dia a dia es bevia el vi jove de l\u2019any, menys vigor\u00f3s i m\u00e9s afruitat.<\/p>\n<p>Els tanins que ens provoquen la sensaci\u00f3 d\u2019astring\u00e8ncia a la boca tamb\u00e9 poden aportar\u00a0notes amargues que s\u2019accentuen amb el fred. Tamb\u00e9 a la temperatura del celler les aromes del vi queden molt apagades i al nas trobar\u00edem que \u00e9s un vi poc o gens expressiu.<\/p>\n<p>Per aquesta ra\u00f3 quan el pujaven al menjador el deixaven que agaf\u00e9s la temperatura de la cambra &#8211; els francesos en diuen \u201ccambrer\u201d &#8211; que en aquell temps sense calefaccions centrals romania entre <strong>18 o 19 graus<\/strong>, una temperatura d\u2019all\u00f2 m\u00e9s confortable.<\/p>\n<p>Aquesta \u00e9s <strong>la temperatura perfecta per servir els vins negres<\/strong> amb crian\u00e7a, on els tanins no expressen amargor i els aromes sobresurten amb finesa.<\/p>\n<p>Avui en dia les nostres cases estan sobre escalfades i la temperatura \u201cde confort\u201d i habitual a les nostres llars acostuma a ser de 22\u00ba o m\u00e9s. A aquesta temperatura l\u2019element m\u00e9s vol\u00e0til del vi, l\u2019alcohol, \u00e9s el primer composant que sentim, fent que r\u00e0pidament puguem trobar <strong>un desequilibri en el vi<\/strong> per aquest costat.<\/p>\n<p>Els vi se\u2019ns far\u00e0 pesat i no ens vindr\u00e0 de gust de beure una altra copa. Per tant en el moment que sentim un desequilibri, el vi no es gaudeix de la mateixa manera.<\/p>\n<p>La recomanaci\u00f3 actual \u00e9s que els vins negres els poseu <strong>un quart d\u2019hora o vint minuts a la nevera abans de servir-los<\/strong>. D\u2019aquesta manera us assegureu que tot i que potser la primera copa la servireu a uns 16\u00ba, que el far\u00e0 f\u00e0cil de beure, la segona copa ja la tindreu a la temperatura perfecta i \u00e9s quan direu \u201cquin vi m\u00e9s bo\u201d.<\/p>\n<p>Recordeu que aquesta temperatura \u00e9s la recomanable pels <strong>vins de cos mitj\u00e0 o gran cos<\/strong>, amb una crian\u00e7a important tant en bota de roure com en ampolla. Els nostres vins Vinya La Scala Cabernet Sauvignon Gran Reserva, Vinya Le Havre Cabernet Sauvignon Reserva o Vinya Palau Merlot, per exemple, els gaudireu molt m\u00e9s a aquesta temperatura.<\/p>\n<p>Mentre que <strong>els vins joves i amb poca crian\u00e7a permeten ser servits a una temperatura una mica m\u00e9s fresca<\/strong>. Un 3055 Merlot Petit Verdot el podeu mantenir a uns 16\u00ba i segur que tamb\u00e9 el gaudireu molt amb una bona tonyina o bacall\u00e0 i fins i tot amb pollastre!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Per respondre aquesta q\u00fcesti\u00f3 farem un exercici d\u2019imaginaci\u00f3: reculem un anys enrere&#8230; un parell de segles i fins als anys 40 del segle XX. Ara sortiu de la ciutat i traslladeu-vos al camp, a una masia o, si us va el luxe i el \u201cglamour\u201d, a un castell. En aquella \u00e8poca no hi havia calefacci\u00f3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[],"class_list":["post-1810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Falsos mites: El vi negre, a temperatura ambient - Jean Leon<\/title>\n<meta name=\"description\" content=\"Aquesta \u00e9s la temperatura perfecta per a servir els vins negres amb crian\u00e7a, on els tanins no expressen ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jeanleon.com\/ca\/falsos-mites-vi-negre-temperatura-ambient-2\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Falsos mites: El vi negre, a temperatura ambient - 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