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Warm gekruide rooiwyn-reduksie

Warm gekruide rooiwyn-reduksie
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Voedingsfeite

Per porsie van 45 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 38 kcal
2% DV
Totale vet 0.0g
0% DV
Totale koolhidrate 1.2g
0% DV
Stysel0.9g
Suikers0.3g
Proteïen 0.1g
0% DV
Plantaardige proteïen0.1g

Oor

’n Klein skeut rooiwyn met minimale makrovoedingstowwe, wat meestal uit water en alkohol bestaan met ’n klein hoeveelheid oorblywende koolhidrate.

Bestanddele

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Cholien2.0mg0%
Folaat (B9)1.0mcg0%
Niasien (B3)0.1mg1%
Pantoteensuur (B5)0.0mg0%
Riboflavien (B2)0.0mg1%
Tiamien (B1)0.0mg0%
Vitamien B60.0mg1%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium4.0mg0%
Koper20.0mcg2%
Yster0.2mg1%
Magnesium5.0mg1%
Fosfor9.0mg1%
Kalium57.0mg1%
Selenium0.1mcg0%
Natrium2.0mg0%
Sink0.0mg0%

Warm Gekruide Rooiwynreduksie

Inleiding


Dit is 'n ingetoë rooiwynbereiding wat ontwerp is om aroma, struktuur en lengte op die verhemelte te konsentreer. Saggies gereduseer, word dit glansend en presies, met die tanniese rand wat versag tot 'n skoon, talmende afwerking. Warm bedien, funksioneer dit as beide 'n drankie en 'n sous, afhangend van die oomblik.

Resep-noodsaaklikhede


  • Geregkategorie: Drankie

  • Kombuis of oorsprong: Europees

  • Gangtipe: Drank

  • Opbrengs: 1 porsie

  • Porsiegrootte: 45 g

  • Voorbereidingstyd: 2 minute

  • Gaarmaaktyd: 8 minute

  • Totale tyd: 10 minute

  • Moeilikheidsgraad: Maklik


  • Toerusting


  • Klein swaarboomkastrol

  • Fynmaas-sif

  • Hittebestande opdienglas of klein koppie

  • Digitale skaal


  • Bestanddele


    Hoofkomponent


  • Rooiwyn, 45 g


  • Metode


  • 1. Giet die rooiwyn in 'n klein swaarboomkastrol en plaas oor lae hitte.

  • 2. Bring die wyn oor 3 minute tot net-net prut, en hou die oppervlak slegs liggies bewend. Moenie dit hard laat kook nie; die doel is bestendige verdamping, nie aggressie nie.

  • 3. Hou aan prut vir 5 minute, totdat die wyn reduseer tot 'n glansende 45 g porsie met 'n ronder aroma en 'n effens dikker mondgevoel.

  • 4. Verwyder van die hitte en giet deur 'n fynmaas-sif indien enige sediment teenwoordig is.

  • 5. Plaas onmiddellik oor in 'n voorverhitte opdienglas of klein koppie en bedien dadelik, terwyl die aroma lewendig en die tekstuur syerig is.


  • Uitplatering en bediening


    Bedien die wyn warm in 'n klein, eenvoudige houer. Die finale aanbieding moet minimaal en presies wees, sonder garnering en sonder enige afleiding van die gekonsentreerde karakter van die wyn self.

    Professionele notas


  • Hou die hitte laag; oormatige kook sal die wyn afplat en die afwerking skerper maak.

  • Die reduksie moet vloeibaar bly, nie stroperig nie, met 'n skoon, gepoleerde oppervlak.

  • Bedien onmiddellik ná reduksie om die wyn se verhewe aroma en balans te bewaar.
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