{"id":3591,"date":"2017-10-17T15:45:52","date_gmt":"2017-10-17T13:45:52","guid":{"rendered":"http:\/\/chateausuau.com\/?p=3591"},"modified":"2020-01-28T07:44:34","modified_gmt":"2020-01-28T06:44:34","slug":"comme-deguster-vin","status":"publish","type":"post","link":"https:\/\/chateausuau.com\/fr\/comme-deguster-vin\/","title":{"rendered":"Pr\u00e9parer la d\u00e9gustation d’un vin de Bordeaux"},"content":{"rendered":"

\"wine-glass\"<\/p>\n

 <\/p>\n

Avant de briller en utilisant <\/span>les mots de la d\u00e9gustation<\/span><\/a>, comment pr\u00e9parer la d\u00e9gustation d\u2019un vin de Bordeaux ? Ou plut\u00f4t, des vins de Bordeaux, car le vin de Bordeaux est pluriel. En rouge, blanc et ros\u00e9, on le d\u00e9guste diff\u00e9remment. Son \u00e2ge et les c\u00e9pages qui le composent mais aussi son \u00e9levage guideront \u00e9galement vos gestes. \u00a0<\/span><\/p>\n

Il est toujours mieux de savoir quel vin on va ouvrir pour la soir\u00e9e, cela permet de le mettre au frais mais aussi, si n\u00e9cessaire, de l\u2019a\u00e9rer. Enfin, si vous avez le luxe d\u2019avoir le choix du verre, vous pourrez le choisir et les pr\u00e9parer avant l\u2019arriv\u00e9e des invit\u00e9s. <\/span><\/p>\n

La temp\u00e9rature<\/span><\/h2>\n

C\u2019est la base de la d\u00e9gustation<\/strong>. La temp\u00e9rature change beaucoup le go\u00fbt du vin, trop chaud il para\u00eet alcooleux et d\u00e9s\u00e9quilibr\u00e9, trop froid ce sont les ar\u00f4mes qui s\u2019estompent et les tanins semblent plus accrocheurs. <\/span><\/p>\n

Vous ne mettez pas votre bordeaux rouge au frais ? Et pourtant, g\u00e9n\u00e9ralement, on sert les cabernets sauvignons et merlots<\/strong> autour de 16\/17\u00b0C, un peu en dessous de la temp\u00e9rature de la pi\u00e8ce. Si vous n\u2019avez pas de cave \u00e0 vin, vous pouvez le mettre 30 minutes au r\u00e9frig\u00e9rateur avant de le servir. <\/span><\/p>\n

Un bordeaux rouge simple non bois\u00e9 \u00e0 base de merlot ? Vous pouvez le rafra\u00eechir un peu plus pour accentuer la sensation de fra\u00eecheur. C\u2019est comme \u00e7a que nous aimons servir notre cuv\u00e9e Semper Viva. \u00a0Au contraire, les vieux vins ou les vins bois\u00e9s supportent moins le froid, vous pouvez les servir autour de 18\u00b0C. <\/span><\/p>\n

Pour les blancs et ros\u00e9s<\/strong> de Bordeaux, comme la plupart des vins de ces couleurs, ils sont servis entre 8 et 10\u00b0C. Mais, le clairet, plus fonc\u00e9 et riche en tanins, peut \u00eatre servi \u00e0 11\u00b0C tout comme les blancs plus riches et bois\u00e9s, un pessac-l\u00e9ognan par exemple. <\/span><\/p>\n

G\u00e9n\u00e9ralement, Il vaut mieux servir un vin plus frais que trop chaud car il prend rapidement 2 \u00e0 3 degr\u00e9s dans votre verre. \u00a0<\/span><\/p>\n

\"temperature<\/p>\n

Le verre<\/span><\/h2>\n

Comme pour le vin en g\u00e9n\u00e9ral, on favorise le verre \u00e0 pied pour ne pas r\u00e9chauffer le verre avec ses doigts ou m\u00e9langer son bouquet \u00e0 l\u2019odeur de nos mains. <\/span><\/p>\n

Certaines marques comme <\/span>Riedel <\/span><\/a>sont sp\u00e9cialis\u00e9es dans l\u2019\u00e9tude du rapport entre le vin et le verre. Ils ont cr\u00e9\u00e9 des verres sp\u00e9cifiques pour les diff\u00e9rents types de vin<\/strong>. Il existe par exemple un verre Bordeaux Grand Cru<\/strong>, un verre cabernet merlot<\/strong>. Pour les grands crus, on privil\u00e9gie les grands contenants (30ml), qui permettent au vin de d\u00e9ployer mati\u00e8re et ar\u00f4mes. Si le vin est vieux, on pr\u00e9f\u00e8re que les bords soient l\u00e9g\u00e8rement resserr\u00e9s car il sera plus d\u00e9licat et sensible \u00e0 l\u2019oxydation rapide. <\/span><\/p>\n

G\u00e9n\u00e9ralement, plus le vin est tannique plus on prend des verres grands et larges, ainsi, pour la plupart des ros\u00e9s et blancs frais de bordeaux, on prend g\u00e9n\u00e9ralement des verres de taille petite \u00e0 moyenne. Pour les blancs bois\u00e9s et gras, n\u2019h\u00e9sitez pas \u00e0 \u00e9largir le verre. <\/span><\/p>\n

L\u2019a\u00e9ration<\/span><\/h2>\n

Sauf pour le style, on n\u2019a\u00e8re g\u00e9n\u00e9ralement pas les blancs, ros\u00e9s et jeunes bordeaux rouges. Plus le vin est charg\u00e9 en mati\u00e8re et tanins, plus l\u2019\u00e9levage est pr\u00e9dominant, plus on va \u00eatre tent\u00e9 de l\u2019a\u00e9rer pour le laisser s\u2019exprimer. S\u2019il est jeune, cela permet de fondre son bouquet et d\u2019en exacerber le parfum. <\/span><\/p>\n

On a\u00e8re les vieux vins pour enlever le d\u00e9p\u00f4t mais ils peuvent souffrir de trop d\u2019oxyg\u00e8ne et s\u2019ab\u00eemer dans la carafe. Il est donc conseill\u00e9 de ne pas a\u00e9rer les vieux bordeaux plus d\u2019une heure avant le service. <\/span><\/p>\n

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

  Avant de briller en utilisant les mots de la d\u00e9gustation, comment pr\u00e9parer la d\u00e9gustation d\u2019un vin de Bordeaux ? Ou plut\u00f4t, des vins de Bordeaux, car le vin de Bordeaux est pluriel. En rouge, blanc et ros\u00e9, on le d\u00e9guste diff\u00e9remment. Son \u00e2ge et les c\u00e9pages qui le composent mais aussi son \u00e9levage guideront […]<\/p>\n","protected":false},"author":12,"featured_media":3597,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[29],"tags":[113],"class_list":["post-3591","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-encyclopedie-du-vin","tag-oenologie"],"acf":[],"yoast_head":"\nComment d\u00e9guster un vin de Bordeaux<\/title>\n<meta name=\"description\" content=\"Apprenez \u00e0 d\u00e9guster le vin comme un sommelier professionnel et rencontrez les plus importants accesoires de vin pour appr\u00e9cier le vin.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chateausuau.com\/fr\/comme-deguster-vin\/\" \/>\n<meta property=\"og:locale\" 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