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Vino rosso freddo servito in un calice

Vino rosso freddo servito in un calice
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Valori nutrizionali

Per porzione da 20 g

% Valore giornaliero basato su una dieta di 2000 kcal

Calorie 17 kcal
1% DV
Grassi totali 0.0g
0% DV
Carboidrati totali 0.5g
0% DV
Amido0.4g
Zuccheri0.1g
Proteine 0.0g
0% DV

Informazioni

Una quantità molto piccola di vino rosso visibile sul fondo di un calice. Apporta poche calorie, soprattutto dall’alcol, con tracce di carboidrati.

Ingredienti

Vitamine e minerali

Vitamine

NutrienteQuantità%VNREmivita
Colina1.1mg0%
Folato (B9)0.4mcg0%
Niacina (B3)0.0mg0%
Acido pantotenico (B5)0.0mg0%
Riboflavina (B2)0.0mg0%
Tiamina (B1)0.0mg0%
Vitamina B60.0mg1%
Vitamina K0.1mcg0%

Minerali

NutrienteQuantità%VNREmivita
Calcio2.0mg0%
Rame2.0mcg0%
Ferro0.1mg1%
Magnesio2.0mg0%
Fosforo4.0mg1%
Potassio25.0mg1%
Selenio0.0mcg0%
Sodio1.0mg0%
Zinco0.0mg0%

Vino rosso, raffreddato e servito in un calice con stelo

Nota introduttiva


Il vino rosso, quando viene servito con precisione, richiede pochi interventi. Il suo valore risiede nella temperatura, nella limpidezza e nella sobrietà, permettendo alla struttura naturale del vino di esprimersi senza distrazioni. Non si tratta di una composizione con guarnizioni o abbellimenti, ma di un servizio disciplinato del vino nel suo momento di massima espressività.

Elementi essenziali della ricetta


  • Categoria del piatto: Bevanda

  • Cucina o origine: Classico europeo

  • Tipo di portata: Aperitivo

  • Resa: 1 porzione

  • Dimensione della porzione: 20 g

  • Tempo di preparazione: 2 minuti

  • Tempo di cottura: 0 minuti

  • Tempo totale: 2 minuti

  • Difficoltà: Facile


  • Attrezzatura


  • Calice da vino con stelo


  • Ingredienti


  • 20 g di vino rosso, ben raffreddato


  • Procedimento


  • 1. Raffredda il vino rosso a 12°C–16°C prima del servizio. Il vino deve risultare fresco, non freddo, e mantenere la sua spinta aromatica.

  • 2. Versa 20 g di vino in un calice da vino con stelo. Servi immediatamente, con la coppa pulita e la superficie immobile.


  • Impiattamento e servizio


    Servi in un calice trasparente con stelo, senza guarnizioni. Presenta il vino da solo, lasciando che siano il colore, l'aroma e la temperatura a definire l'esperienza.

    Note professionali


    Servi in una quantità misurata affinché il vino rimanga composto ed espressivo. La temperatura è decisiva: troppo caldo e il vino perde definizione, troppo freddo e diventa muto.
    KetoPovera di carboidratiVeganaVegetarianaPaleoSenza glutineSenza latticiniWhole30
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