{"id":1821,"date":"2016-07-08T00:00:00","date_gmt":"2016-07-08T00:00:00","guid":{"rendered":"https:\/\/jeanleon.com\/2016\/07\/08\/lart-de-servir-el-vi\/"},"modified":"2023-09-04T08:49:18","modified_gmt":"2023-09-04T08:49:18","slug":"lart-de-servir-el-vi","status":"publish","type":"post","link":"https:\/\/jeanleon.com\/ca\/lart-de-servir-el-vi\/","title":{"rendered":"L\u2019art de servir el vi"},"content":{"rendered":"

Obrir una ampolla de vi pot ser un acte d\u2019all\u00f2 m\u00e9s anod\u00ed o convertir-se en quelcom festiu i excepcional. Dep\u00e8n de l\u2019ocasi\u00f3 i el vi, per\u00f2 algunes simples regles de l\u2019art en el servei del vi s\u2019haurien de mantenir per tal de gaudir al m\u00e0xim del preci\u00f3s l\u00edquid que hi ha a l\u2019ampolla.<\/span><\/p>\n

No parlarem d\u2019un protocol estricte ni res semblant per\u00f2 seguint els consells que venen a continuaci\u00f3 us assegurem que fareu de l\u2019experi\u00e8ncia de beure una copa de vi encara m\u00e9s agradable.<\/p>\n

La temperatura<\/h2>\n

\u00c9s el factor m\u00e9s important a tenir en compte. No hi ha res pitjor que un vi, blanc o negre, servit calent. L\u2019\u00fanica sensaci\u00f3 que tindrem \u00e9s la de l\u2019alcohol que sobresurt, o en el cas dels blancs, una acidesa molt desagradable. Un fet que provocar\u00e0 que no ens acabem ni la primera copa.<\/p>\n

Segons el tipus de vi podeu seguir la taula seg\u00fcent, per\u00f2 est\u00e0 clar que costa saber la temperatura del vi perqu\u00e8 normalment no portem un term\u00f2metre a sobre. Cert.<\/p>\n

Els blancs han d\u2019estar a la nevera. No passa res si quan els obrim estan una mica m\u00e9s freds que la temperatura perfecta. Amb el clima que gaudim, en general, r\u00e0pidament pujar\u00e0 la temperatura. Un consell: tingueu una cubitera amb gel i aigua per mantenir-los freds. <\/span><\/p>\n

Pels blancs frescos i lleugers com ara el 3055 chardonnay, procureu tenir una mica m\u00e9s de gel que d\u2019aigua, mentre que pel chardonnay Vinya Gigi, amb crian\u00e7a, no us caldr\u00e0 tant de gel. <\/span>Per poder apreciar tota la seva complexitat el beurem una mica m\u00e9s pujat de temperatura.<\/span><\/p>\n

Els rosats, com ara el 3055 Ros\u00e9, el podem tractar com un blanc. No el deixeu pujar massa de temperatura. La cubitera \u00e9s un molt bon aliat per aquest vi.<\/p>\n

I pels negres? En el post anterior ja v\u00e0rem parlar de temperatures de servei. Nom\u00e9s recordar-vos que res de \u201ctemperatura ambient\u201d: Els vins negres amb crian\u00e7a, com els nostres vins de finca, els podeu servir entre 17\u00ba o 18\u00ba i deixar que pugin fins a 20\u00ba. Per negres joves, com ara el 3055 merlot-petit verdot, s\u2019han de mantenir \u00a0entre 16\u00ba i 18\u00ba.<\/p>\n

 <\/p>\n\n\n\n\n\n\n\n\n\n
Temperatura de servei:<\/span><\/td>\n<\/tr>\n
TIPUS DE VI<\/span><\/td>\nTEMPERATURA<\/span><\/td>\n<\/tr>\n
Blancs i rosats lleugers<\/span><\/td>\n7-10\u00baC<\/span><\/td>\n<\/tr>\n
Espumosos<\/span><\/td>\n6-8\u00baC<\/span><\/td>\n<\/tr>\n
Blancs amb crian\u00e7a i rosats<\/span><\/td>\n10-12\u00baC<\/span><\/td>\n<\/tr>\n
Negres joves<\/span><\/td>\n12-15\u00baC<\/span><\/td>\n<\/tr>\n
Negres amb crian\u00e7a<\/span><\/td>\n17-18\u00baC<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

Com refredar una ampolla r\u00e0pidament? Res de posar-la al congelador! <\/span>Agafeu un recipient amb gel, aigua i un grapat de sal i poseu-hi l\u2019ampolla.<\/b> En pocs minuts la tindreu ben fresqueta. I no cal que sigui una cubitera, una galleda pot funcionar perfectament!<\/span><\/p>\n

Per on tallem la c\u00e0psula?<\/h2>\n

Haureu vist que hi ha restaurants on el cambrer talla la c\u00e0psula per la part de dalt del coll i altres per la part de baix. El nostre sommelier, Sergi Castro, ho fa sempre per la part d\u2019abaix. <\/span>\u201c\u00c9s la manera d\u2019assegurar-se que el vi no tocar\u00e0 la c\u00e0psula i que cap trosset mal tallat acabar\u00e0 dins la copa d\u2019algun convidat\u201d.<\/span><\/i><\/p>\n

Quin llevataps farem servir?<\/h2>\n

Amb el que us sentiu m\u00e9s c\u00f2modes. Aix\u00f2 si, procureu clavar-lo pel centre del tap i sense traspassar-lo, per tal d\u2019evitar que trossets de suro es precipitin i caiguin dins el vi.\u00a0Per seguretat, netegeu l\u2019interior del coll amb paper de cuina. Recordeu d\u2019olorar el tap, molts dels defectes del vi els podem detectar nom\u00e9s olorant el suro i aix\u00ed evitar servir un vi que no est\u00e0 en bon estat.<\/p>\n

Decantar, oxigenar o filtrar<\/h2>\n

Qui m\u00e9s qui menys t\u00e9 un decantador a casa. Per\u00f2 amb quins vins l\u2019utilitzem?\u00a0Majorit\u00e0riament amb els vins negres, per\u00f2 l\u2019acci\u00f3 de decantar i la d\u2019oxigenar s\u00f3n completament diferents. <\/span>Decantarem els vins vells (o molt vells) on l\u2019acci\u00f3 del temps ha creat un dep\u00f2sit s\u00f2lid que no volem que estigui en el vi.<\/b><\/p>\n

Ho hem de fer amb molta cura per evitar precisament aix\u00f2, omplir les copes de dep\u00f2sits s\u00f2lids. Intentarem evitar el contacte prolongat d\u2019aquest vins amb l\u2019aire, donat que per l\u2019edat tendeixen a oxidar-se r\u00e0pidament (els decantadors normalment porten una tapa).<\/span><\/p>\n

Els vins m\u00e9s joves els podem oxigenar, que vol dir transvasar vigorosament al decantador per tal que l\u2019acci\u00f3 de l\u2019aire els obri arom\u00e0ticament parlant<\/b>. Vindria a ser com obrir una finestra per ventilar. El vi est\u00e0 tancat a dins de l\u2019ampolla i en la seva joventut pot agafar el que en diem aromes de reducci\u00f3 (de tancat). D\u2019aquesta manera \u201celiminem\u201d aquestes aromes poc agradables de manera m\u00e9s r\u00e0pida.<\/span><\/p>\n

Alguns vins ens arriben sense filtrar. Normalment l\u2019etiqueta ens ho indica, i al servir veiem que pot haver-hi una esp\u00e8cie de polsim barrejat amb el vi. No passa res si us el beveu aix\u00ed. No \u00e9s res que no sigui natural i no us far\u00e0 mal, per\u00f2 si ho preferiu podeu filtrar el vi amb un colador met\u00e0l\u00b7lic de malla fina.<\/p>\n

Copa, got, porr\u00f3\u2026<\/h2>\n

Per gaudir plenament del vi i de totes les seves caracter\u00edstiques sempre ser\u00e0 millor beure\u2019l en una copa de cristall transparent i fi, per\u00f2 cal adaptar-nos a cada situaci\u00f3. A casa, per exemple, res millor que tenir algunes copes de qualitat per poder beure vi en condicions.<\/p>\n

Per\u00f2 el vi ha de ser una cosa convivial i sense complicacions. Per tant, no esperem trobar les copes m\u00e9s fines en un dinar al camp o en una cal\u00e7otada.<\/p>\n

Com veieu s\u00f3n normes senzilles de servei que us ajudaran a gaudir del vi en tota la seva plenitud.\u00a0Ara nom\u00e9s us queda una cosa: degustar i gaudir del vi! Salut!<\/p>\n","protected":false},"excerpt":{"rendered":"

Obrir una ampolla de vi pot ser un acte d\u2019all\u00f2 m\u00e9s anod\u00ed o convertir-se en quelcom festiu i excepcional. Dep\u00e8n de l\u2019ocasi\u00f3 i el vi, per\u00f2 algunes simples regles de l\u2019art en el servei del vi s\u2019haurien de mantenir per tal de gaudir al m\u00e0xim del preci\u00f3s l\u00edquid que hi ha a l\u2019ampolla. No parlarem […]<\/p>\n","protected":false},"author":1,"featured_media":324,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[37],"class_list":["post-1821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vi","tag-vi-de-finca"],"yoast_head":"\nL\u2019art de servir el vi - Jean Leon<\/title>\n<meta name=\"description\" content=\"Els negres amb crian\u00e7a, com els nostres vins de finca, els podeu servir entre 17\u00b0 o 18\u00b0 i deixar que pugin fins als 20\u00e8. 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