{"id":41456,"date":"2017-09-06T15:19:23","date_gmt":"2017-09-06T13:19:23","guid":{"rendered":"https:\/\/luxury.acorn.studio\/el-maridaje-perfecto-con-erre-de-vic-1952\/"},"modified":"2021-02-26T10:53:30","modified_gmt":"2021-02-26T09:53:30","slug":"el-maridaje-perfecto-con-erre-de-vic-1952","status":"publish","type":"post","link":"https:\/\/luxuryspain.es\/el-maridaje-perfecto-con-erre-de-vic-1952\/","title":{"rendered":"El maridaje perfecto con Erre de Vic 1952"},"content":{"rendered":"<p>El maridaje entre el vino y la comida es el proceso de casar metaf\u00f3ricamente un alimento con un vino con la intenci\u00f3n de realzar el placer de comerlos. En <a href=\"http:\/\/www.erredevic.com\/?lang=es\" target=\"_blank\" rel=\"noopener\"><strong>Erre de Vic 1952<\/strong><\/a> proponen un maridaje entre vino y uno de sus productos estrellas y exclusivos: su gama de jamones cocidos curados (natural, con miel y con trufa).<\/p>\n<p>Se recomienda que se sirvan por orden yde ninguna manera, en una misma bandeja, ya que los gustos podr\u00edan mezclarse.\u00a0Adem\u00e1s, el jam\u00f3n deber\u00e1 haber sido reposando fuera de la nevera al menos 5 minutos antes de emplatar.<\/p>\n<p>El <strong>jam\u00f3n cocido curado<\/strong> es el producto insignia de <strong>Erre de Vic 1952<\/strong> y se elabora en un proceso artesano que prioriza el reposo de cada pieza. Al tratarse de jam\u00f3n, tenemos grasa y, aunque es poca al ser cocido, el sabor es \u00e1cido. Por tanto, la propuesta de maridaje variar\u00e1 en funci\u00f3n de si nos decantamos por un contraste o jugamos con la afinidad. En el primer caso, optar\u00edamos por un seco floral como un verdejo y moscatel de Arag\u00f3n, por ejemplo. En el segundo caso, elegir\u00edamos un moscatel dulce de M\u00e1laga, como por ejemplo un MR.<\/p>\n<p>Pero si lo que se quiere es dejar a los invitados con la boca abierta, s\u00f3lo hay que a\u00f1adir mermelada de albaricoque sobre el jam\u00f3n, regado con un cava reserva que lo acompa\u00f1ar\u00e1 perfectamente, ya que es \u00e1cido y tiene burbuja, y las notas de miel al ser\u00a0reserva har\u00e1 que, en el paladar todos los gustos est\u00e9n equilibrados.<\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/09\/erre-de-vic-pernil-cuit-am-mel-e1504710735643.png\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-15310\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/09\/erre-de-vic-pernil-cuit-am-mel-e1504710735643.png\" alt=\"erre-de-vic-pernil-cuit-amb-mel-Luxury-Spain\" width=\"875\" height=\"394\" \/><\/a><\/p>\n<p>Con el <strong>jam\u00f3n cocido curado con miel<\/strong>, la propuesta de maridaje apunta a espumosos o blancos estructurados y \u00e1cidos o negros espumosos ligeros, o blancos muy secos (fino, manzanilla\u2026) o fermentados en barrica, tintos j\u00f3venes, ligeros y \u00e1cidos. Cualquiera de ellos son la combinaci\u00f3n perfecta con un jam\u00f3n cocido al que se le a\u00f1aden cantidades concretas de miel en el momento en que se le est\u00e1 haciendo el masaje al jam\u00f3n, para que se reparta y quede bien integrado.<\/p>\n<p><a href=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/09\/erre-de-vic-jamon-cocido-trufa-Luxury-Spain-e1504710863526.png\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-15311\" src=\"http:\/\/www.luxuryspain.es\/wp-content\/uploads\/2017\/09\/erre-de-vic-jamon-cocido-trufa-Luxury-Spain-e1504710863526.png\" alt=\"erre-de-vic-jmon-cocido-trufa-Luxury-Spain\" width=\"875\" height=\"394\" \/><\/a><\/p>\n<p>Por \u00faltimo, para el <strong>jam\u00f3n cocido curado con trufa<\/strong> nada como los sabores afrutados de la garnacha tinta, del syrah, del Sauvignon, del verdejo y del Petit Manseng. Cualquiera de estas variedades casa perfectamente con este producto de Erre de Vic 1952.<\/p>\n<p>Si lo que desea es acabar con un vino con cuerpo, hay que saber que los vinos tintos muy viejos, desarrollan muy a menudo tonalidades arom\u00e1ticas de la misma familia que las mol\u00e9culas dominantes de la trufa.\u00a0Esto explica y confirma la uni\u00f3n arom\u00e1tica cl\u00e1sica, conocida desde hace mucho tiempo, entre un gran Pomerol afinado, o un penetrante Rioja Gran Reserva, y un plato dominado por la trufa.\u00a0\u00a1Ser\u00e1 una apuesta segura!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El maridaje entre el vino y la comida es el proceso de casar metaf\u00f3ricamente un alimento con un vino con la intenci\u00f3n de realzar el placer de comerlos. En Erre [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":41457,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[60],"tags":[1418,2626,3106,3107,1421,1423,3108],"featured_categories":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El maridaje perfecto con Erre de Vic 1952 - Luxury Spain<\/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:\/\/luxuryspain.es\/el-maridaje-perfecto-con-erre-de-vic-1952\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El maridaje perfecto con Erre de Vic 1952 - Luxury Spain\" \/>\n<meta property=\"og:description\" content=\"El maridaje entre el vino y la comida es el proceso de casar metaf\u00f3ricamente un alimento con un vino con la intenci\u00f3n de realzar el placer de comerlos. 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