{"id":1374,"date":"2018-05-26T00:53:07","date_gmt":"2018-05-25T23:53:07","guid":{"rendered":"https:\/\/elyselambert.com\/?p=1374"},"modified":"2018-07-26T15:33:38","modified_gmt":"2018-07-26T14:33:38","slug":"blanc-asperges-rouge-frais","status":"publish","type":"post","link":"https:\/\/elyselambert.com\/en\/2018\/05\/26\/blanc-asperges-rouge-frais\/","title":{"rendered":"Un blanc pour les asperges et un rouge frais"},"content":{"rendered":"

Avant mes suggestions, un grand bravo \u00e0\u00a0 Pier-Alexis Souli\u00e8re<\/a> laur\u00e9at du prestigieux concours du meilleur sommelier des Am\u00e9riques<\/a>!<\/h2>\n

<\/p>\n

Pour ma premi\u00e8re suggestion, on va choisir un blanc que l’on accompagnera d’asperges! Je vous propose un Riesling Allemand, chose assez rare dans mes propositions, car ce n’est pas vraiment un favori des Qu\u00e9b\u00e9cois. L’Allemagne a eu un passage \u00e0 vide, notamment avec des produits tr\u00e8s chers contenant beaucoup de sucre r\u00e9siduel. On se remet \u00e0 la page sur cette r\u00e9gion du monde qui fait des vins extraordinaires, de plus en plus secs, un tr\u00e8s bel exemple ici, qui vient d\u2019arriver sur nos tablettes.<\/span><\/div>\n
\u00a0<\/span><\/div>\n
La SAQ a enfin compris que les Qu\u00e9b\u00e9cois aiment des vins plus secs! Ce Riesling est travaill\u00e9 sur environ 25 hectares. \u00c0 25 $, il vaut pleinement son pesant d’or. La plupart du temps, les Rieslings sont propos\u00e9s en demi-secs. Ici, ce blanc offre une toute petite touche de sucre contrebalanc\u00e9e par une acidit\u00e9 mordante ce qui va compl\u00e8tement r\u00e9veiller les papilles. Ce contre poids entre acidit\u00e9 et sucre est fondamental dans l’\u00e9laboration de bons Rieslings! On y retrouve des notes de citron, une pointe de min\u00e9ralit\u00e9 et un c\u00f4t\u00e9 tr\u00e8s tonique. Un produit qui va vous r\u00e9concilier avec le Riesling! Avec des asperges de saison, servies en sauce mousseline ou avec une vinaigrette cr\u00e9meuse, ce vin trouve une fa\u00e7on de se faufiler pour former un accord surprenant. Aussi id\u00e9al en ap\u00e9ritif, car il est \u00e0 seulement 11.5%!<\/span><\/div>\n
\u00a0<\/span><\/div>\n
\n

Pour ma deuxi\u00e8me suggestion, on part en Italie dans le Pi\u00e9mont. Un domaine originellement de trois hectares qui en fait 16 aujourd\u2019hui! Le produit est travaill\u00e9 au sein d’une entreprise maintenant familiale qui exploite le grand c\u00e9page de la r\u00e9gion de Barolo : Nebbiolo, mais aussi la Barbera et du Dolcetto! Ce dernier est un peu moins connu car les gens le consid\u00e8rent souvent comme secondaire ou banal. Ici le c\u00e9page est travaill\u00e9 avec amour, ce qui fait toute la diff\u00e9rence. Ce qui est particulier avec le Dolcetto, comme avec certains autres c\u00e9pages, c’est qu’il a tendance, au moment de la vignifcation, \u00e0 s’enligner sur des caract\u00e8res “r\u00e9ducteurs” qui vont lui donner une odeur… de teinture \u00e0 cheveux! On \u00e9vite ce nez plut\u00f4t d\u00e9sagr\u00e9able en lui donnant de l’air au moment de l’embouteillage, voire m\u00eame une petite p\u00e9riode de mise en carafe au moment du service. Ce rouge frais pr\u00e9sente des notes de fruits noirs, de bleuets et de m\u00fbres, avec une touche cacaot\u00e9e, et surtout des tanins crayeux!\u00a0 Une belle acidit\u00e9 qui garde la bouche bien fra\u00eeche et qui r\u00e9pond aux besoins du printemps.<\/span><\/p>\n

\n

Riesling Trocken D\u00f6nnhoff 2016 (Allemagne)<\/strong><\/p>\n

Code SAQ : 13510552<\/a><\/p>\n

Prix : 25,05 $<\/p>\n

Alcool : 12 %<\/p>\n

Sucre r\u00e9siduel : 8,4 g\/l<\/p>\n

\n

Andrea Oberto Dolcetto d’Alba 2016 (Italie)<\/strong><\/p>\n

Code SAQ : 12688560<\/a><\/p>\n

Prix : 19,75 $<\/p>\n

Alcool : 13 %<\/p>\n

Sucre r\u00e9siduel : 2 g\/l<\/p>\n

\n

Pour entendre mon entrevue, cliquez sur le lien plus bas<\/p>\n

Toute la chronique ici<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Avant mes suggestions, un grand bravo \u00e0\u00a0 Pier-Alexis Souli\u00e8re laur\u00e9at du prestigieux concours du meilleur sommelier des Am\u00e9riques!<\/p>\n","protected":false},"author":2,"featured_media":1375,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[36],"tags":[],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nUn blanc pour les asperges et un rouge frais<\/title>\n<meta name=\"description\" content=\"Avant mes suggestions, un grand bravo \u00e0\u00a0 Pierre-Alexis Souli\u00e8re laur\u00e9at du prestigieux concours du meilleur sommelier des Am\u00e9riques!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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