Partager l'article ! Pourquoi passer le vin en carafe ? (Fle B1- B2 vocabulaire du vin): Source photo ; link &n ...
Auteur : Vanessa-George Barraud
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Source photo ; link
Passer le vin dans une carafe, est-ce que c'est juste pour faire joli sur la table ?
Eh non. Apparemment, le vin aurait besoin de respirer avant d'être bu.
Explications du site www.vinsdeloire.fr ;
"Carafer un vin
L'opération de passer le vin en carafe consiste à oxygéner un vin jeune qui a besoin de prendre l'air pour mieux
révéler son terroir, ses arômes, sa personnalité.
La mise en carafe permet un vieillissement accéléré notamment pour les vins consommés un peu avant leur date d'apogée.
Pour cela, les carafes en verre transparent à fond large sont recommandées.
Mais attention, le vin se conserve difficilement en carafe. Le consommer dans les 24 heures.
À noter : les vins blancs puissants et racés méritent eux aussi un
passage en carafe.
Décanter un vin
On carafe également les vins âgés pour les décanter ; séparer la partie solide (tannins et matières colorantes) du liquide.
On préfèrera des carafes peu évasées pour éviter un contact trop important avec l'air.
Les vins âgés sont fragiles ; il faut les manipuler avec précaution.
Il est conseillé de les verser délicatement dans la carafe sous un éclairage suffisant (bougie, lampe) permettant de discerner le dépôt et de s'arrêter à temps."
En me promenant sur Internet, je suis tombée sur le blog de Cyril, un passionné du vin. Et je trouve que Cyril explique très bien la différence entre carafer et décanter.
Voici donc un extrait du blog de Cyril (http://passionduvin.over-blog.com/);