{"id":306,"date":"2019-09-17T12:37:10","date_gmt":"2019-09-17T12:37:10","guid":{"rendered":"http:\/\/recettes-gourmandes-de-joce.fr\/?page_id=306"},"modified":"2024-07-26T15:15:44","modified_gmt":"2024-07-26T15:15:44","slug":"306-2","status":"publish","type":"page","link":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/index\/divers-vins-epices-herbes-deco-de-table-temps-de-cuisson-etc\/accord-mets-et-vins\/306-2\/","title":{"rendered":"Accords des mets et des vins"},"content":{"rendered":"

Bonjour, <\/span><\/em><\/span><\/span><\/p>\n

Bien souvent lorsque l’on r\u00e9alise un plat on butte<\/span><\/em>\u00a0devant le vin, lequel choisir!!!<\/span><\/em><\/span><\/span><\/p>\n

Je ne suis pas une experte en vin mais ces quelques indications vous serviront s\u00fbrement \u00e0 faire le bon choix.<\/span><\/em><\/span><\/span><\/p>\n

Les listes ne sont pas limitatives et ce n’est que des conseils, apr\u00e8s c’est l’affaire du go\u00fbt de chacun!<\/span><\/em><\/span><\/span><\/p>\n

Si vous voulez un conseil n’h\u00e9sitez pas \u00e0 me poser la question dans la mesure du possible <\/span><\/em><\/span><\/span>je vous r\u00e9pondrai.<\/span><\/em><\/span><\/span><\/p>\n

A titre indicatif<\/em><\/span><\/span><\/span><\/p>\n

Les crudit\u00e9s:\u00a0\u00a0<\/span>\u00a0\u00a0un blanc sec, servi entre 6 et 12\u00b0\u00a0\u00a0\u00a0\u00a0\u00a0 – un Sancerre; un Grave; un Entre deux Mers<\/span><\/em><\/span><\/span><\/p>\n

Les charcuterie:<\/span>\u00a0 Rouge ou ros\u00e9 fruit\u00e9, servi entre 7 et 10\u00b0\u00a0 – Beaujolais, Arbois, Tavel; Ros\u00e9 de Provence<\/span><\/em><\/span><\/span><\/p>\n

Les charcuteries fines:\u00a0 <\/span>Haute c\u00f4te de Beaune<\/span><\/em><\/span><\/span><\/p>\n

Les hu\u00eetres et coquillages: <\/span>\u00a0Blancs secs servi entre 6 et 12\u00b0\u00a0 -Muscadet, Gros plan, Bourgogne Aligot\u00e9, Pouilly Fum\u00e9, C\u00f4te de Provence<\/span><\/em><\/span><\/span><\/p>\n

Le saumon fum\u00e9 : un blanc g\u00e9n\u00e9reux et opulent, un pinot gris ou un\u00a0<\/span><\/span><\/span><\/em><\/span><\/span>gewurztraminer<\/i><\/span><\/span><\/p>\n

\u00a0<\/span><\/span>Gratins de fruits de mer:<\/span>\u00a0 Ros\u00e9 de Provence servi entre 7 et 10\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Poissons gras \u00e0 la cr\u00e8me, bouillabaisse: <\/span>\u00a0Blancs demi-sec \u00e0 moelleux\u00a0 – Graves servi entre 6 et 12\u00b0; <\/span>Monbazillac<\/span><\/span>\u00a0servi entre 2 et 6\u00b0, Ros\u00e9 d’Anjou, Limoux 2007<\/span><\/span><\/em><\/span><\/span><\/p>\n

Poissons grill\u00e9s ou poch\u00e9s <\/span>:\u00a0\u00a0 un blanc sec\u00a0\u00a0 – Chablis servi entre 8 et 14\u00b0; Hermitage blanc, Entre deux Mer\u00a0 servi entre 6 et 12\u00b0; Gaillac et un Pachenrec servi \u00e0 8\u00b0<\/span><\/em><\/span><\/span><\/p>\n

\u00c9crevisses<\/i><\/span><\/span>, sole, saumon, truite, turbo <\/span>: blanc sec\u00a0 – Muscadet des deux S\u00e8vres, Sancerre servi entre 6 et 12\u00b0, Meursault, un Riesling servi entre 8 et 14\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Les moules <\/span>: Blanc\u00a0 sec, rouge fruit\u00e9 –Bordeaux 1\/2 sec, Beaujolais frais<\/span><\/em><\/span><\/span><\/p>\n

Omelettes et souffl\u00e9s<\/span> : Blanc liquoreux\u00a0 – <\/span>Sauternes<\/span><\/span>, Barsac servi entre 2 et 6\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Foie gras<\/span> : Blanc\u00a0 – Meursault, Tokay, <\/span>Sauternes<\/span><\/span>, Monbazillac<\/span><\/span> servi entre 8 et 14\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Grenouilles et escargots<\/span> : Blanc tr\u00e8s sec\u00a0 – Pouilly-Fuiss\u00e9, Bordeaux C\u00e9rons servi entre 6 et 9\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Agneau, porc, veau <\/span>: Rouge l\u00e9ger – <\/span>Ch\u00e2teau<\/span><\/span>\u00a0Latour, St Emilion, Grave, ST Est\u00e8phe,\u00a0 servi entre 14 et 16\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

B\u0153uf<\/i><\/span><\/span>\u00a0et mouton <\/span>: Rouge cors\u00e9, – Montagne St Emilion, Pomerol servi entre 16 et 18\u00b0\u00a0 <\/span>Sauternes<\/span><\/span>, Pommard, Beaune servi entre 14 et 16\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Poulet et lapin:<\/span> Rouge pas trop cors\u00e9 –\u00a0 Beaujolais, Santenay, servi entre 14 et 16\u00b0, Bourgueil, <\/span>Chinons<\/span><\/span>, Grave, M\u00e9doc servi entre 16 et 18\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Pintades, pigeons, canard<\/span> : rouge cors\u00e9 – Lalande Pomerol, St Emilion, servi entre 16 et 18\u00b0 Madiran, Cahors, c\u00f4te du <\/span>Rh\u00f4ne<\/span><\/span>\u00a0servi entre 14 et 16\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Petits gibiers <\/span>: Cahors, Margaux<\/span><\/em><\/span><\/span><\/p>\n

Grands Gibiers <\/span>: rouges tr\u00e8s cors\u00e9s, Nuit St Georges, Richebourg Roman\u00e9, Chateauneuf du Pape, servi entre 14 et 16\u00b0<\/span><\/em><\/span><\/span><\/p>\n

\u00a0Le chevreuil un <\/span>Gevray Chambertin<\/span><\/em><\/span><\/span><\/p>\n

Poularde:<\/span> un blanc, une c\u00f4te de Bordeaux<\/span><\/em><\/span><\/span><\/p>\n

Chapon <\/span>: un rouge parfum\u00e9,\u00a0 chambertin, un Girondas ou une c\u00f4te du Jura rouge, ou un blanc moelleux ou sec parfum\u00e9 \u00e9galement type Juran\u00e7on , <\/span>pouilly fum\u00e9,<\/span>un vin jaune aussi <\/span><\/em><\/span><\/span><\/p>\n

Les fromages:<\/em><\/span><\/span><\/span><\/p>\n

Fromages \u00e0 p\u00e2tes persill\u00e9es (les bleus)<\/span> Rouge l\u00e9ger, Beaujolais, Bordeaux servi \u00e0 14\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Fromages \u00e0 p\u00e2te molle type Brie<\/span>: Rouge charnu, <\/span>Ch\u00e2teau<\/span><\/span>\u00a0Talbot, c\u00f4te du Rh\u00f4ne<\/span><\/span> village servi entre 16 et 18\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Fromages \u00e0 p\u00e2te s\u00e8che\u00a0<\/span> cuite type gruy\u00e8re Rouge cors\u00e9 Brouilly , St Est\u00e8phe servi entre 14 et 18\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Fromages \u00e0 p\u00e2te s\u00e8che press\u00e9e type Port Salut<\/span>\u00a0: vin tendre, St amour servi \u00e0 14\u00b0, \u00a0Ros\u00e9 d’Anjou servi entre 7 et 10\u00b0<\/span><\/em><\/span><\/span><\/p>\n

Fromages fondu et frais<\/span> : Blanc liquoreux, <\/span>Monbazillac<\/span><\/span>\u00a0servi entre 2 et 6 \u00b0 ; Ros\u00e9 moelleux, ros\u00e9 d’Anjou servi entre 7 et 10\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Fromages de ch\u00e8vre;<\/span> blanc tr\u00e8s parfum\u00e9, rouge de caract\u00e8re jeune<\/span><\/em><\/span><\/span><\/p>\n

Pour un plateau compos\u00e9<\/span> servir en g\u00e9n\u00e9ral le vin qui a accompagn\u00e9 le plat principal<\/span><\/em><\/span><\/span><\/p>\n

Les desserts<\/em><\/span><\/span><\/span><\/p>\n

Comporte et tarte; <\/span>blanc doux Muscat blanc servi entre 2 <\/span>et<\/span><\/span>\u00a05\u00b0<\/span><\/span><\/em><\/span><\/span><\/p>\n

Cr\u00eapes;<\/span> 1\/2 sec blanc, 1\/2 sec moelleux<\/span><\/em><\/span><\/span><\/p>\n

Fruits g\u00e2teaux \u00e0 la cr\u00e8me, les fraises ; <\/span>Blanc liquoreux, Anjou blanc, <\/span>sauternes<\/span><\/span>\u00a0doux, Banyuls, Bordeaux<\/span><\/span> Clairet<\/span><\/span><\/em><\/span><\/span><\/p>\n

Les fruits rouges:<\/span> Un Touraine<\/span><\/em><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Bonjour, Bien souvent lorsque l’on r\u00e9alise un plat on butte\u00a0devant le vin, lequel choisir!!! Je ne suis pas une experte en vin mais ces quelques indications vous serviront s\u00fbrement \u00e0 faire le bon choix. Les listes ne sont pas limitatives et ce n’est que des conseils, apr\u00e8s c’est l’affaire du go\u00fbt de chacun! Si vous … <\/p>\n

Lire la suite<\/a><\/p>\n","protected":false},"author":2,"featured_media":88152,"parent":289,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-306","page","type-page","status-publish","has-post-thumbnail","hentry","nodate","item-wrap"],"_links":{"self":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":3,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/306\/revisions"}],"predecessor-version":[{"id":309,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/306\/revisions\/309"}],"up":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/pages\/289"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media\/88152"}],"wp:attachment":[{"href":"http:\/\/recettes-gourmandes-de-joce.fr\/index.php\/wp-json\/wp\/v2\/media?parent=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}