{"id":3879,"date":"2019-08-26T12:23:54","date_gmt":"2019-08-26T11:23:54","guid":{"rendered":"https:\/\/pontedaboga.es\/blog\/?p=3879"},"modified":"2019-08-26T12:23:54","modified_gmt":"2019-08-26T11:23:54","slug":"por-que-carne-y-tinto-maridan-tan-bien","status":"publish","type":"post","link":"https:\/\/pontedaboga.es\/en\/por-que-carne-y-tinto-maridan-tan-bien\/","title":{"rendered":"\u00bfPor qu\u00e9 carne y tinto maridan tan bien?"},"content":{"rendered":"<p>En cuesti\u00f3n del maridaje, el vino tinto y las carnes rojas no tienen comparaci\u00f3n en el mundo gastron\u00f3mico. Tanto una reuni\u00f3n de amigos, una cena informar, un picoteo, una merienda-cena, o por supuesto, las grandes celebraciones, toda ocasi\u00f3n es buena para \u2018juntar\u2019 una carne roja con un buen tinto.<\/p>\n<p>El secreto del \u00e9xito est\u00e1 en encontrar la combinaci\u00f3n perfecta, pero hay una explicaci\u00f3n m\u00e1s all\u00e1 de los intangibles. No siempre es f\u00e1cil, y por ello desvelaremos una serie de claves para que esto sea posible.<\/p>\n<h4>\u00bfCu\u00e1l es el mejor tipo de vino, dependiendo de la carne? \u00bfEs obligatorio trocar el vino con cada plato?<\/h4>\n<p>La base de todo buen maridaje es encontrar la dulce convivencia entre todos los protagonistas. Para que la interacci\u00f3n entre dos resulte agradable y placentera en el paladar, y as\u00ed vivir una experiencia gastron\u00f3mica completa.<\/p>\n<p>Cabe destacar que no existe un maridaje \u00fanico y absoluto; hay vinos muy vers\u00e1tiles, que pueden crear sensaciones envolventes en combinaci\u00f3n con muchos tipos de platos.<a href=\"https:\/\/pontedaboga.es\/los-vinos\"> Los tintos son la pareja perfecta<\/a> de las carnes por antonomasia. Y os contaremos la explicaci\u00f3n cient\u00edfica.<\/p>\n<p>Mientras que la sal y el yodo de los pescados afectan negativamente a los taninos del vino tinto, los jugos propios de la carne y su grasa act\u00faan al contrario, absorbiendo y suavizando la acci\u00f3n secante de los taninos.<\/p>\n<p>Los taninos del vino tinto son uno de los componentes clave para acertar con un buen maridaje, pero tambi\u00e9n influye la uva y la propia elaboraci\u00f3n del vino. Aspectos como el tiempo de maceraci\u00f3n, el envejecimiento o la <a href=\"https:\/\/pontedaboga.es\/blog\/como-afecta-el-clima-al-proceso-de-vinificacion\/\">incidencia del clima en cada a\u00f1ada<\/a> afectan y determinan los sabores y sensaciones t\u00e1ctiles en boca. Por eso, el secreto de un buen vino comienza en el suelo.<\/p>\n<h4>El secreto de un buen vino comienza en el suelo<\/h4>\n<p>Los suelos con alto nivel de cal, la altura y el clima de cada zona provocan diferentes armon\u00edas con distintos platos. Un vino de cuerpo fuerte, por ejemplo, marida mejor con carnes rojas como el entrecot o el secreto de cerdo ib\u00e9rico.<\/p>\n<p><a href=\"https:\/\/pontedaboga.es\/blog\/por-que-carne-y-tinto-maridan-tan-bien\/2-cuerpo\/\" rel=\"attachment wp-att-3881\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3881\" src=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO.jpg\" alt=\"\" width=\"557\" height=\"557\" srcset=\"https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO.jpg 1200w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-400x400.jpg 400w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-1024x1024.jpg 1024w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-150x150.jpg 150w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-768x768.jpg 768w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-300x300.jpg 300w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-600x600.jpg 600w, https:\/\/pontedaboga.es\/wp-content\/uploads\/2019\/08\/2.CUERPO-100x100.jpg 100w\" sizes=\"auto, (max-width: 557px) 100vw, 557px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>Las carnes de caza suelen acompa\u00f1ar muy bien a los vinos tintos m\u00e1s viejos. En el caso de las carnes blancas, por ejemplo el pollo, suelen ir mejor los vinos tintos m\u00e1s j\u00f3venes. Dependiendo del tipo de carne que se sirva, es posible elegir uno u otro. Para el cordero lo ideal es que no haya competencia de sabores, haci\u00e9ndolo todo de manera lineal. Con un corte vacuno, va mejor un vino de intenso aroma y buen cuerpo, como apunt\u00e1bamos antes.<\/p>\n<p><strong>\u00bfQu\u00e9 vinos van bien con las aves? <\/strong><\/p>\n<p>Para las aves, de forma general, se puede decir que la carne de pollo as\u00ed como de aves son carnes neutras y, por lo tanto, permiten acompa\u00f1arse de diferentes vinos. Nuestra recomendaci\u00f3n es dejar volar la imaginaci\u00f3n, ya que cabe el maridaje con un rosado. Lo importante es que no sean opciones muy dulces, ya que normalmente estos platos suelen ir muy especiados y acompa\u00f1ados de salsas ya de por s\u00ed fuertes. En <a href=\"https:\/\/pontedaboga.es\/los-vinos\">Ponte da Boga<\/a> encontrar\u00e1s opciones para diferentes maridajes, tanto blancos como tintos.<\/p>\n<p>\u00bfCu\u00e1l es tu receta preferida para acompa\u00f1ar a un tinto?    \t    \t<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En cuesti\u00f3n del maridaje, el vino tinto y las carnes rojas no tienen comparaci\u00f3n en el mundo gastron\u00f3mico. Tanto una reuni\u00f3n de amigos, una cena informar, un picoteo, una merienda-cena, o por supuesto, las grandes celebraciones, toda ocasi\u00f3n es buena para \u2018juntar\u2019 una carne roja con un buen tinto. El secreto del \u00e9xito est\u00e1 en [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":3880,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[211,769],"tags":[183,186,224,262,291,327,680,979,980,981],"class_list":["post-3879","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","category-vino-2","tag-ponte-da-boga","tag-vino","tag-vino-gallego","tag-vino-tinto","tag-maridaje","tag-mencia","tag-bancales-olvidados","tag-porto-de-lobos","tag-capricho","tag-carne"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bfPor qu\u00e9 carne y tinto maridan tan bien? - Adega Ponte da Boga<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pontedaboga.es\/en\/por-que-carne-y-tinto-maridan-tan-bien\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfPor qu\u00e9 carne y tinto maridan tan bien? - Adega Ponte da Boga\" \/>\n<meta property=\"og:description\" content=\"En cuesti\u00f3n del maridaje, el vino tinto y las carnes rojas no tienen comparaci\u00f3n en el mundo gastron\u00f3mico. 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