{"id":42252,"date":"2021-08-08T22:42:08","date_gmt":"2021-08-08T22:42:08","guid":{"rendered":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/?p=42252"},"modified":"2021-08-10T01:50:44","modified_gmt":"2021-08-10T01:50:44","slug":"el-vino-ideal-segun-la-textura-de-los-alimentos","status":"publish","type":"post","link":"https:\/\/elregionalvm.com.ar\/noticias-villa-maria\/el-vino-ideal-segun-la-textura-de-los-alimentos\/","title":{"rendered":"El vino ideal seg\u00fan la textura de los alimentos"},"content":{"rendered":"\n<p> \u2022  <strong>Texturas grasas<br><\/strong><\/p>\n\n\n\n<p>Las texturas grasas estimulan la salivaci\u00f3n. No presentan problemas con los vinos, al contrario, les a\u00f1aden esa sensaci\u00f3n aterciopelada que resulta tan agradable.<\/p>\n\n\n\n<p>\u2022 <strong>Texturas fibrosas<\/strong><\/p>\n\n\n\n<p>Esp\u00e1rragos, espinacas o ciertos cortes de ternera, tienen una textura m\u00e1s o menos filamentosa. A veces pueden presentar problemas con los vinos; sobre todo si interfieren su textura natural y producen en la boca un efecto de ahilado o, debida a la astringencia producida por los taninos, los filamentos de las fibras se atascan en nuestra lengua y paladar.<\/p>\n\n\n\n<p> \u2022  <strong>Texturas harinosas<\/strong><\/p>\n\n\n\n<p>Algunos alimentos como las legumbres y los pur\u00e9s (garbanzos y papas) tienen una textura harinosa. Los vinos tintos t\u00e1nicos disimulan su astringencia al acomodarse a las texturas harinosas. La pasta harinosa tapiza la boca y elimina la sensaci\u00f3n astringente.<\/p>\n\n\n\n<p> \u2022  <strong>Texturas crocantes<\/strong><\/p>\n\n\n\n<p>Los hojaldres tienen un valor especial para mejorar los vinos tintos m\u00e1s t\u00e1nicos (Cabernet Sauvignon, Merlot, Syrah) que acompa\u00f1an a los grandes platos de carne. La manteca que contiene el hojaldre suaviza los taninos del vino. Hay que recordar que en los postres, los hojaldres y las masas blisse tienen una textura crujiente que liga con los vinos de uvas moscatel.<\/p>\n\n\n\n<p> \u2022  <strong>Texturas viscosas<\/strong><\/p>\n\n\n\n<p>La yema de huevo, en crudo, tiene una textura viscosa. A veces esta cualidad puede aprovecharse para amalgamar o suavizar las fibras o las harinas, aunque hay que tener cuidado de no arruinar las texturas crujientes con la viscosidad. Estas texturas son muy dif\u00edciles de ligar con los vinos. Por eso suele decirse que el vino es mal compa\u00f1ero de los huevos.<\/p>\n\n\n\n<p> \u2022  <strong>Texturas gelatinosas<\/strong><\/p>\n\n\n\n<p>Las gelatinas, cuando van unidas a la elasticidad de las carnes, no presentan problemas con la textura de los vinos tintos t\u00e1nicos y de alcohol intenso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u2022 Texturas grasas Las texturas grasas estimulan la salivaci\u00f3n. No presentan problemas con los vinos, al contrario, les a\u00f1aden esa sensaci\u00f3n aterciopelada que resulta tan agradable. \u2022 Texturas fibrosas Esp\u00e1rragos, espinacas o ciertos cortes de ternera, tienen una textura m\u00e1s o menos filamentosa. A veces pueden presentar problemas con los vinos; sobre todo si interfieren [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":42254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"_joinchat":[],"footnotes":""},"categories":[2675,2323],"tags":[10470,10472,7553,10471,861],"class_list":["post-42252","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-delicias","category-notas-secundarias","tag-delicias","tag-gourmet","tag-maridaje","tag-placeres","tag-vino"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El vino ideal seg\u00fan la textura de los alimentos - El Regional<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/elregionalvm.com.ar\/noticias-villa-maria\/el-vino-ideal-segun-la-textura-de-los-alimentos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El vino ideal seg\u00fan la textura de los alimentos - El Regional\" \/>\n<meta property=\"og:description\" content=\"\u2022 Texturas grasas Las texturas grasas estimulan la salivaci\u00f3n. No presentan problemas con los vinos, al contrario, les a\u00f1aden esa sensaci\u00f3n aterciopelada que resulta tan agradable. \u2022 Texturas fibrosas Esp\u00e1rragos, espinacas o ciertos cortes de ternera, tienen una textura m\u00e1s o menos filamentosa. 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