Associations mets et vins : que savoir pour les réussir ?

mets et vins

Pour réussir ses associations mets et vins, il y a des règles à connaître et des erreurs à éviter. Il n’est pas toujours aisé de savoir associer les mets et les vins à la perfection. Cet accord consiste à assurer une harmonie entre les goûts du plat et ceux du vin. Il est donc essentiel qu’il y ait une certaine complémentarité afin que le plat sublime le vin et vice versa.

Associations mets et vins : les règles à suivre

Voici les règles à respecter pour un accord mets et vins réussis.

La montée en puissance

Il s’agit de monter en qualité afin d’assurer une dégustation cohérente et de ne pas regretter le vin précédent. Il est donc conseillé de suivre un ordre de service précis : les vins blancs avant les vins rouges, les vins légers avant les vins riches en alcool, les vins secs avant les vins moelleux, etc. L’idée est de commencer par les vins fins et élégants puis continuer avec les vins puissants et charnus. On finira alors par le vin le plus sucré.

L’accord des intensités

Il est impératif que l’intensité du vin soit égale à celle du plat. Dans le cas contraire, le plus puissant prendra le dessus sur l’autre. Pour un plat intense, un vin intense conviendra tout comme un plat simple s’accorde avec un vin simple. Ainsi, les mets délicats s’associent aux vins aériens et subtils tandis que les mets corsés conviennent aux vins charpentés.

L’accord des textures

La réussite des associations mets et vins passe aussi par l’accord des textures. Le plat et le vin doivent avoir une texture harmonieuse. Pour les mets aux textures sèches comme la charcuterie et certains fromages, choisissez un vin fruité et souple. S’il s’agit d’un plat dont la texture est grasse, tournez-vous vers les vins acides.

 mets et vins

L’harmonie des arômes

Dans le cadre des associations de mets et de vins, l’accord des arômes peut se faire en complémentarité tout comme elle peut se faire en opposition. Le sel est connu comme étant un parfait allié du vin car il permet de faire ressortir les arômes fruités. De ce fait, les mets salés s’accordent facilement à ce type de vin. Il y a aussi des accords d’opposition équilibrés mais vous devez faire attention car celles-ci peuvent être plus complexes.

Les erreurs courantes à éviter

Certaines erreurs sont à éviter au cours des associations mets et vins.

Commencer par un vin sucré en entrée ou en apéritif

C’est une erreur à éviter car le sucre et l’alcool alourdissent et écrasent les papilles. Celles-ci pourront avoir des difficultés à se remettre en place pour les mets et vins à venir.

Le champagne au dessert

Les bulles du champagne apportent une acidité et une fraîcheur qui sont plus appropriées aux débuts de repas. Il serait donc plus convenable de le servir avant le repas pour ouvrir l’appétit. Servir le champagne avec le dessert déstabilise les papilles qui ont déjà goûté au vin rouge. De plus, la montée en puissance ne sera pas respectée. Poursuivre le repas avec des bulles après le vin rouge n’est pas très indiqué.

mets et vins

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