El Guiso Vin de cuisine Montilla-Moriles 75 CL<\/p>\n
Le Guiso Vino para Cocinar Montilla-Moriles 75 CL est un vin de cuisine blanc d’appellation d’origine prot\u00e9g\u00e9e (AOP) Montilla-Moriles, produit par Bodegas Rodriguez Chiachio S.L. \u00e0 Cabra, en Espagne. Voici les principales donn\u00e9es selon les informations disponibles : <\/p>\n
Type : Vin blanc, sp\u00e9cialement con\u00e7u pour la cuisine, avec certaines variantes \u00e9tiquet\u00e9es “oloroso” (aromatique) ou “seco”.
C\u00e9page : \u00c9labor\u00e9 principalement \u00e0 partir de raisins Pedro Xim\u00e9nez, un vin monoc\u00e9page connu pour sa puissance aromatique et sa capacit\u00e9 \u00e0 rehausser les plats.
Taux d’alcool : G\u00e9n\u00e9ralement compris entre 13,5 % et 16 % selon la variante (par exemple, 13,5 % pour le vin blanc de cuisine standard, 15 % pour la version Pedro Xim\u00e9nez). Caract\u00e9ristiques : Aromatique et robuste, id\u00e9al pour rehausser la saveur des plats, m\u00eame apr\u00e8s de longues cuissons, 13,5 % pour le vin blanc de cuisine standard, 15 % pour la version Pedro Xim\u00e9nez).
Caract\u00e9ristiques : Aromatique et robuste, id\u00e9al pour rehausser la saveur des plats, m\u00eame apr\u00e8s de longues cuissons. La version “Oak” est vieillie en f\u00fbts de ch\u00eane pendant au moins un an, ce qui lui conf\u00e8re un profil bois\u00e9.
Contient des sulfites et d’autres additifs tels que l’acide tartrique, le m\u00e9tabisulfite de potassium, l’anhydride sulfureux et le sorbate de potassium. <\/p>\n
Produit par une cave historique fond\u00e9e en 1942, connue pour ses vins Montilla-Moriles de grande qualit\u00e9.
Ce vin est un classique de la gastronomie espagnole, appr\u00e9ci\u00e9 pour sa capacit\u00e9 \u00e0 pr\u00e9server la saveur des plats par rapport \u00e0 d’autres vins de cuisine.<\/p>","protected":false},"excerpt":{"rendered":"
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