{"id":4613,"date":"2025-06-05T09:12:50","date_gmt":"2025-06-05T07:12:50","guid":{"rendered":"https:\/\/shop.lenez.com\/los-maridajes-entre-comidas-y-vinos\/"},"modified":"2025-09-17T15:30:50","modified_gmt":"2025-09-17T13:30:50","slug":"los-maridajes-entre-comidas-y-vinos","status":"publish","type":"post","link":"https:\/\/www.lenez.com\/es\/olfactorium\/los-aromas-del-vino\/los-maridajes-entre-comidas-y-vinos\/","title":{"rendered":"Los maridajes entre comidas y vinos"},"content":{"rendered":"\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-columns UijHGD tab-empile is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Entrada: ensalada de gambas, aguacate y pomelo<\/h2>\n\n\n\n<p>El aroma caracter\u00edstico del pomelo se debe a la nootkatona, una mol\u00e9cula presente tanto en el aceite esencial extra\u00eddo de la capa amarilla de la piel (flavedo) como en el jugo. Sin embargo, su perfume siempre presenta una ligera nota sulfurada, m\u00e1s evidente si se raspa la capa blanca bajo la piel (albedo). Esta matiz probablemente proviene del 3-mercaptohexanol y su acetato, que son compuestos sulfurados identificados por la facultad de enolog\u00eda de Burdeos y que se desarrollan en los mejores Sauvignon.<\/p>\n\n\n\n<p>El pomelo rara vez es mencionado por los catadores y, sin embargo, se detecta f\u00e1cilmente en excelentes vinos blancos frescos y con nervio. En Francia, se nota principalmente en los grandes vinos licorosos y relativamente a menudo en los Rieslings. Es la firma de los Sauvignons de Sancerre y Pouilly-Fum\u00e9, as\u00ed como de los de California y Nueva Zelanda.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Plato: pollo con ciruelas pasas<\/h2>\n\n\n\n<p>El ciruelo pasa es un gran cl\u00e1sico en la cata de vinos tintos con cierta edad y vinos mutados. El aroma a ciruela pasa es m\u00e1s persistente y ahumado que el de la ciruela fresca, y a menudo aporta al vino una estructura y robustez muy atractivas. Son las uvas muy maduras, especialmente de a\u00f1adas c\u00e1lidas, las que transmiten este bouquet venerable en vinos corpulentos que nos recuerdan el sol del verano. Por eso se encuentra este toque soleado en los vinos californianos y en los Syrah australianos.<\/p>\n\n\n\n<p>Los vinos elaborados con Garnacha y Cari\u00f1ena tienen una predisposici\u00f3n particular para esta nota arom\u00e1tica, al igual que los elaborados con Auxerrois (o Cot), la variedad de uva de Cahors. La denominaci\u00f3n Cahors ofrece vinos donde compiten las notas de ciruela confitada o mermelada de ciruelas. Los Corbi\u00e8res y los nobles Ch\u00e2teauneuf-du-Pape pueden presentar notas de ciruela pasa.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postre: una tarta de albaricoque<\/h2>\n\n\n\n<p>Las gamma y delta-dicalactonas, identificadas en el albaricoque, tambi\u00e9n pueden encontrarse en los vinos blancos y expresar este car\u00e1cter. Su aparici\u00f3n se ve favorecida por el *Botrytis cinerea* (el hongo responsable de la \u201cpodredumbre noble\u201d) y por la crianza en barrica. Una tarta de albaricoque marida perfectamente con vinos blancos secos, especialmente los elaborados con la variedad Viognier, as\u00ed como con vinos licorosos de Burdeos (Sauternes, Barsac, Loupiac, etc.) y de Anjou (en particular en Quarts-de-Chaume).<\/p>\n\n\n\n<p><strong>Explorar el cap\u00edtulo del libro <em>El Nariz del Vino<\/em> que ofrece decenas de referencias donde se expresan cada una de las 54 notas arom\u00e1ticas de la colecci\u00f3n (p\u00e1gs. 66-90) te dar\u00e1 muchas ideas para combinaciones.<\/strong><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Entrada: ensalada de gambas, aguacate y pomelo El aroma caracter\u00edstico del pomelo se debe a la nootkatona, una mol\u00e9cula presente tanto en el aceite esencial extra\u00eddo de la capa amarilla de la piel (flavedo) como en el jugo. Sin embargo, su perfume siempre presenta una ligera nota sulfurada, m\u00e1s evidente si se raspa la capa [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3708,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[136],"tags":[],"class_list":["post-4613","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-los-aromas-del-vino"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Los maridajes entre comidas y vinos - Le Nez du Vin<\/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:\/\/www.lenez.com\/es\/olfactorium\/los-aromas-del-vino\/los-maridajes-entre-comidas-y-vinos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los maridajes entre comidas y vinos - Le Nez du Vin\" \/>\n<meta property=\"og:description\" content=\"Entrada: ensalada de gambas, aguacate y pomelo El aroma caracter\u00edstico del pomelo se debe a la nootkatona, una mol\u00e9cula presente tanto en el aceite esencial extra\u00eddo de la capa amarilla de la piel (flavedo) como en el jugo. 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