{"id":9636,"date":"2021-12-20T12:12:43","date_gmt":"2021-12-20T14:12:43","guid":{"rendered":"https:\/\/petruscaffe.com\/?p=9636"},"modified":"2022-01-04T10:30:13","modified_gmt":"2022-01-04T12:30:13","slug":"koje-meso-najbolje-ide-uz-crveno-vino","status":"publish","type":"post","link":"https:\/\/petruscaffe.com\/ru\/koje-meso-najbolje-ide-uz-crveno-vino\/","title":{"rendered":"Koje Meso Najbolje Ide Uz Crveno Vino?"},"content":{"rendered":"

Crveno vino se dobija fermentacijom \u0161ire crnog gro\u017e\u0111a. Boju dobija od biljnog pigmenta zvanog antocijan koji se nalazi u poko\u017eici gro\u017e\u0111a i ta boja tokom godina postaje sve manje i manje intenzivna. Stara crvena vina su prozra\u010dna i svetla.<\/span><\/p>\n

Za\u0161to je zdravo piti po \u010da\u0161u crvenog vina dnevno?<\/span><\/h2>\n

Zbog svog blagotvornog uticaja na ljudsko zdravlje, mnoga ispitivanja su uvrstila crveno vino tj. \u010da\u0161u dnevno u hranu, a ne u pi\u0107e. Prilikom njegovog umerenog konzumiranja <\/span>smanjuje se u\u010destalost sr\u010danih oboljenja i dijabetesa tipa 2. Od svih polifenola koji imaju blagotvoran zdravstveni u\u010dinak na ljudski organizam, u vinu je najzastupljeniji procijanid, koji spada u izvesnu vrstu kondenzovanog tanina, kakav se tako\u0111e mo\u017ee na\u0107i i u zelenom \u010daju i tamnoj \u010dokoladi, a koji se naj\u010de\u0161\u0107e dovodi u vezu sa smanjenjem holesterola.<\/span><\/p>\n

Crveno vino je, dakle, bolje od belog zbog \u010ditavog niza prednosti koje mo\u017ee doneti onima koji ga piju, kao \u0161to su:\u00a0<\/span><\/p>\n

– usporavanje starenja,<\/span><\/p>\n

– usporavanje razvoja tumora,<\/span><\/p>\n

– antiinflamatorna svojstva;\u00a0<\/span><\/p>\n

– prevencija kardiovaskularnih bolesti itd.<\/span><\/p>\n

Klasi\u010dno pravilo uparivanja mesa i vina<\/span><\/h2>\n

Po klasi\u010dnom pravilu koje svi znamo, vina treba spariti sa hranom na ovaj na\u010din: uz riblje i belo meso poslu\u017euje se belo vino, a uz crveno meso – crveno vino.<\/span><\/p>\n

Ovo pravilo ne va\u017ei uvek, zaista!<\/span><\/p>\n

Mnogi od nas gre\u0161e u kombinacijama jer se fokusiramo na boju vina, a poenta je, zapravo, u kiselinama i taninima.<\/span><\/p>\n

Hrana sa visokim nivoom kiseline, savr\u0161eno se sla\u017ee sa vinom sa prevalentnom kiselinom, koja isti\u010de citrusne note.<\/span><\/p>\n

Masna hrana se savr\u0161eno sla\u017ee sa vinom sa visokim sadr\u017eajem tanina, jer mast odli\u010dno balansira gorak i blago opor ukus jako taninskih vina.<\/span><\/p>\n

Osnovni saveti kako se spajuju meso i crveno vino<\/span><\/h2>\n

Pre nego \u0161to Vam damo nekoliko saveta kako da kombinujete svoja omiljena jela sa pravim vinom, \u017eelimo da Vam damo dva op\u0161ta pravila koja uvek va\u017ee:<\/span><\/p>\n

Kompleksna i razra\u0111ena jela treba kombinovati sa podjednako slo\u017eenim, robusnim i odle\u017eanim vinima koja nisu preplavljena ukusom hrane.<\/span><\/p>\n

U delikatnim i laganim jelima ne bi trebalo da dominiraju previ\u0161e va\u017ena i aromati\u010dna vina – njih treba da ih prate mlada i lagana vina.<\/span><\/p>\n

Kombinacije raznih vrsta mesa sa crvenim vinom<\/span><\/h2>\n

Kao \u0161to znate, vino mora da prati jelo, a ne da ga \u201cugu\u0161i\u201d. Govedina i jagnjetina<\/a>, jednostavno pe\u010dene ili kuvane, zahtevaju najbolja crvena vina. Kada se dugo kuvaju i obogac\u0301uju umacima ili sosovima, potrebno im je sna\u017eno vino, sposobno da ih poja\u010da. Uz topla jela treba poslu\u017eiti vi\u0161e voc\u0301na vina, dok hladno meso preferira taninska vina, sa izra\u017eenom kiselinom, ili puna vina. Leti je moguc\u0301e uz kri\u0161ke hladnog mesa dodati veoma sve\u017ea, roze\u00a0 ili voc\u0301na vina.<\/span><\/p>\n

Generalno, uz crveno meso kao \u0161to su kobasice, rebarca, odresci i sli\u010dno, preporu\u010dujemo crno vino sa mnogo konzistentnijim telom kao \u0161to je Nero d’Avola ili Sirah. Ovakva vina, malo strukturiranija, koriste se za kontrast najmasnijem i najukusnijem mesu.<\/span><\/p>\n

Crveno vino sa ribom i belim mesom<\/span><\/i><\/h3>\n

Uop\u0161te nije ta\u010dno da sva crvena vina imaju visok sadr\u017eaj tanina i da nisu jako kisela: u mladim i sve\u017eim vinima (od gro\u017e\u0111a sa niskim sadr\u017eajem tanina), neodle\u017eanim u ba\u010dvi, osec\u0301a se kisela komponenta. Ova funkcija Vam omoguc\u0301ava da lako kombinujete neka crvena vina sa ribom i belim mesom. Me\u0111u crvenim vinima koja se savr\u0161eno sla\u017eu sa ribljim jelima nalazimo, na primer, Pinot Noir. Isto va\u017ei i za belo meso koje se savr\u0161eno sla\u017ee sa crnim vinima kao \u0161to su Barolo ili Chianti.<\/span><\/p>\n

Jo\u0161 jedan va\u017ean savet koji \u017eelimo da Vam damo je sledec\u0301i: vino ne treba obavezno da bude upareno sa vrstom jela, vec\u0301 sa njegovim dominantnim ukusom. Na primer, ako u jelu imate crveno meso, a uz njega je prete\u017eno kiseli sos, vino c\u0301e biti upareno sa njim, a ne sa vrstom mesa.<\/span><\/p>\n

Crveno vino sa govedinom<\/span><\/i><\/h3>\n

Klasi\u010dno uparivanje: puna, bar\u0161unasta ili vi\u0161e voc\u0301na, sva crvena vina dobro idu uz govedinu, u zavisnosti od toga kako se ona sprema.\u00a0<\/span><\/p>\n

Uop\u0161te, govedina se odli\u010dno sla\u017ee sa mladim i mirisnim crnim vinima. U svakom slu\u010daju, finoc\u0301a odabranog vina mora da ide ruku pod ruku sa finoc\u0301om mesa. Uz nedovoljno kuvano ili \u010dak sirovo meso (karpa\u010do ili tartar) bic\u0301e servirano veoma jako vino; uz pe\u010denje ili meso sa ro\u0161tilja, manje odlu\u010dno vino, ali sa prstohvatom snage. Uz sjajno pe\u010denje, izbegavajte stara vina, koja c\u0301e umesto toga savr\u0161eno pratiti so\u010dan biftek. Na kraju, uz kuvano meso mo\u017eete predlo\u017eiti svetlocrveno vino ili probati hrabro uparivanje sa suvim belim vinom (Chardonnay ili Sauvignon) po moguc\u0301nosti odle\u017eanim u hrastovim buradima.<\/span><\/p>\n

Crveno vino i svinjetina<\/span><\/i><\/h3>\n

Uop\u0161teno govorec\u0301i, crvena vina<\/a> se odli\u010dno sla\u017eu sa svinjetinom, jer se proteini mesa dobro kombinuju sa taninima, umanjuju gorak ukus vina i tako ga \u010dine harmoni\u010dnijim. Svinjsko meso, po\u0161to je jakog ukusa, ide uz puna i strukturirana vina.<\/span><\/p>\n

Crveno vino i ov\u010dije meso<\/span><\/i><\/h3>\n

Jagnjetina, jaretina i ov\u010detina sa ro\u0161tilja ili pe\u010dena, odli\u010dno idu uz fina crna vina. Savr\u0161en primer predstavlja kombinacija jagnjec\u0301eg buta i Sassicaia-e. Jagnjec\u0301i kotleti, uglavnom masniji, zahtevaju vino punog tela. Vino mora biti prilago\u0111eno vrsti i konzistenciji mesa. Uz veoma ne\u017eno jagnjec\u0301e pe\u010denje mo\u017eete popiti Cabernet; sa pe\u010denom ov\u010detinom ja\u010deg ukusa, bolje c\u0301e proc\u0301i robusnije vino.\u00a0<\/span><\/p>\n

Crveno vino sa pe\u010denom piletinom<\/span><\/i><\/h3>\n

Jelo od pe\u010dene piletine slu\u017ei se uz crna vina kao \u0161to su crveni Pinot Noir, crveni Beaujolais ili crveni Sancerre.<\/span><\/p>\n

Crveno vino sa ro\u0161tiljem<\/span><\/i><\/h3>\n

Na bazi belog mesa, ro\u0161tilj se bolje sla\u017ee sa veoma voc\u0301nim svetlim crvenim vinima, a mogu se koristiti i mlada vina, posebno burgundska, ta\u010dnije Beaujolais ili Game sa aromama tre\u0161nje.<\/span><\/p>\n

Ako je Va\u0161 ro\u0161tilj baziran na crvenom mesu, bolje je da pribegnete sna\u017enim vinima odle\u017eanim u buradima koja zahvaljujuc\u0301i svojoj drvenastoj noti pariraju aromama mesa.\u00a0\u00a0<\/span><\/p>\n

Kao \u0161to ste videli, kombinacije vina i hrane su prakti\u010dno beskona\u010dne, kao i etikete na\u0161eg podruma u <\/span>kafe galeriji baru <\/span>\u201ePetrus\u201c<\/span><\/a>. Ali ne brinite, jer c\u0301e Vas u izboru voditi veoma iskusno osoblje, koje c\u0301e moc\u0301i da Vas posavetuje u vezi sa najboljim izborom vina uz odabrano jelo.<\/span><\/p>","protected":false},"excerpt":{"rendered":"

Crveno vino se dobija fermentacijom \u0161ire crnog gro\u017e\u0111a. Boju dobija od biljnog pigmenta zvanog antocijan koji se nalazi u poko\u017eici gro\u017e\u0111a i ta boja tokom godina postaje sve manje i manje intenzivna. Stara crvena vina su prozra\u010dna i svetla. Za\u0161to je zdravo piti po \u010da\u0161u crvenog vina dnevno? Zbog svog blagotvornog uticaja na ljudsko zdravlje, […]<\/p>","protected":false},"author":1,"featured_media":9638,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9636","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-sr"],"acf":[],"yoast_head":"\nKoje Meso Najbolje Ide Uz Crveno Vino? | PETRUS<\/title>\n<meta name=\"description\" content=\"Uz crveno meso preporu\u010dujemo crveno vino sa mnogo konzistentnijim telom kao \u0161to je Nero d'Avola ili Sirah. 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