{"id":68434,"date":"2015-04-23T22:33:37","date_gmt":"2015-04-23T22:33:37","guid":{"rendered":"https:\/\/henrik.www.ivinio.com\/?p=68434"},"modified":"2020-07-09T16:24:48","modified_gmt":"2020-07-09T16:24:48","slug":"sparristider-ja-men-vad-dricker-jag-till","status":"publish","type":"post","link":"https:\/\/www.ivinio.com\/sv\/sparristider-ja-men-vad-dricker-jag-till\/","title":{"rendered":"Sparristider ja – men vad dricker jag till?"},"content":{"rendered":"

Sparris är en fantastisk grönsak som kan tillagas på många olika sätt. Det ända negativa är egentligen bara att säsongen för den färska sparrisen är kort, men brukar på våren vara början på säsongen för primörgrönsakerna !<\/p>\n

Att servera vin till sparris är inte helt lätt. Sparrisen finns i olika sorter, men man delar ofta in sparrisen i den vita sorten som odlas under jorden och den färgade – oftast grön eller lila – som odlas ovan jorden. Den vita lite köttiga sparrisen har en lätt besk smak som också kan beskrivas vara lätt metallisk. Utan att gå in i detalj på alla olika möjliga recept, ska nämnas att enkelt kokt sparris – gärna i tryckkokare som behåller näringsämnen och ger en fin textur -serverad tillsammans med smält smör eller en hollandaisesås blir en fantastisk förrätt tillsammans med en brödbit och ett glas vin !<\/p>\n

Vad kan man då dricka för vin till sparris ? Rödvin är inte att rekommendera. Sparrisens beska smak framhäver rödvinets tanniner och ger tyvärr en obalanserad smak i munnen. Om någon verkligen insisterar rekommenderar jag att erbjuda ett lätt nedkyld pinot noirvin med mycket frukt. Men helst väljer vi ett vitvin utan ekfatslagring  eller för omväxlings skull ett rosévin med karaktär.<\/p>\n

Just karaktär är något som är viktigt för att fungera mot sparrisens något svårtkombinerade smak. De vitvin jag rekommenderar ska antingen ha bra syror, bra frukt eller\/och bra mineralitet.<\/p>\n

Till den vita sparrisen rekommenderar jag ett friskt vitvin med syror och bra mineralitet. I Loire eller i Alsace finner vi vad vi letar efter och en vit Sancerre från Jérôme Godon <\/a>är ett utmärkt val. En Pinot Blanc<\/a> eller en Riesling<\/a> från Meyer-Fonné <\/a>i Alsace är också mycket lämpligt och vill man ta sig till Bourgogne går Château Bellevernes <\/a>« Bourgogne » med sin blommiga syra väldigt bra. I Italien finner vi många intressanta vitviner i nordöstra Friuli och Forchirs Sauvignon <\/a>är ett utmärkt val med sin torra karaktär men också aromatiska inslag av exotisk frukt.<\/p>\n

Den färgade sparrisen har kraftigare karaktär och smak än den vita, speciellt för de som har tillgång till vild sparris. Väljer man ett vitvin bör man därför istället välja ett fruktigare alternativ och fruktiga vitviner med mindre syra från sydligare distrikt kan därför vara ett bra val. Viognierdruvan går utmärkt och även Rhônedalens Rousanne och Marsanne när de vinifieras i en rund men fräsch stil utan ekfatslagring. Château de Triennes Sainte Fleur <\/a>från Provence eller Blanc de Garance <\/a>från Domaine Rouge Garance i Rhônedalen är självklara, men även Grenache Blanc <\/a>från Mas de Tannes i Languedoc är ett bra val. För det som vill piffa till det kan man välja en Condrieu från Caves Saint Désirat <\/a>eller från Vidal Fleury<\/a>. För de som vill prova något nytt och lite mer exotiskt rekommenderar vi ett fruktigt rosévin med karaktär såsom Le Chateau<\/a> från Château Thuerry eller Moulin de l’Isle <\/a>från Domaine de la Giscle.<\/p>\n

Smaklig måltid !     <\/p>\n","protected":false},"excerpt":{"rendered":"

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