Concetti Chiave
- Bordeaux, a key wine-shipping hub in France, is renowned for its high-quality wines, facilitated by its proximity to an ocean port.
- Bordeaux's rich history includes periods of English control, notably when Eleanor of Aquitaine brought the city into her marriage dowry.
- The region is part of the Aquitaine Basin, heavily populated with vineyards, making it one of France's premier wine areas alongside Burgundy and Champagne.
- Wine classifications help guide pairing with meals, but personal taste is crucial in enjoying wines, which include appetizer, red, rosé, white, dessert, and sparkling wines.
- Each wine class has specific characteristics, such as alcoholic content and serving temperature, influencing their pairing with different foods.
1) Appetizer wines: are usually served alone or with appetizers, before the main course of a meal. Their alcoholic content ranges from about 15 to 20%. The leading appetizer wines, vary in taste from sweet to dry (nonsweet). Wines called popwines may also be drunk alone or with appetizers. They have an alcoholic content of about 8 or 9 % and resemble soft drinks in taste.
2) Red table wines: most of these wines have a hearty flavour that complements such I main course dishes as red meats, game and highly seasoned food. These wines have an alcoholic content of from about 8 to 15% . Red table wines are served unchilled.
3) Rose (pink) wines: are considered all-purpose wines. They share some characteristics of both red and white table wines and can be used with any kind of food. They !ire served chilled.
4) White table wines: are generally served with delicate flavoured food as chicken and fish. These wines range in colour from pale to deep gold and vary in taste from sweet to extremely dry. They are served chilled.
5) Dessert wines: are sweet, rich wines that are often served alone or with desserts. They have an alcoholic content of from 15 to over 20% and are served unchilled.
6) Sparkling wines: bubble and sparkle because they contain carbon dioxide gas. They may be served with any food and are most often used to celebrate festive occasions. Sparkling wines have an alcoholic content of from 10 to 14% and are served chilled.
Domande da interrogazione
- ¿Cuál es la importancia de Burdeos en el comercio del vino?
- ¿Cómo se clasifican los vinos según el texto?
- ¿Qué tipo de vino se recomienda para acompañar carnes rojas y platos muy condimentados?
- ¿Qué características tienen los vinos espumosos y cuándo se suelen servir?
Burdeos es un centro clave del comercio de vinos en Francia debido a su ubicación en el río Garona y su gran puerto natural, lo que facilita el envío de vinos de alta calidad.
Los vinos se clasifican en seis categorías principales: vinos de aperitivo, vinos tintos de mesa, vinos rosados, vinos blancos de mesa, vinos de postre y vinos espumosos, basándose en cuándo se sirven y sus características.
Los vinos tintos de mesa, que tienen un sabor robusto, son recomendados para acompañar carnes rojas, caza y alimentos muy condimentados.
Los vinos espumosos contienen gas dióxido de carbono, lo que les da su característica burbujeante, y se sirven fríos, siendo comúnmente utilizados para celebrar ocasiones festivas.
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