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Rødvin, avkjølt og servert i et stettglass

Rødvin, avkjølt og servert i et stettglass
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Næringsinnhold

Per porsjon på 20 g

% daglig verdi basert på et kosthold på 2000 kcal

Kalorier 17 kcal
1% DV
Totalt fett 0.0g
0% DV
Totalt karbohydrat 0.5g
0% DV
Stivelse0.4g
Sukkerarter0.1g
Protein 0.0g
0% DV

Om

En svært liten skjenk rødvin er synlig nederst i et vinglass. Gir svært få kalorier, hovedsakelig fra alkohol, med spor av karbohydrater.

Ingredienser

Vitaminer og mineraler

Vitaminer

NæringsstoffMengdeDV%Halveringstid
Kolin1.1mg0%
Folat0.4mcg0%
Niacin0.0mg0%
Pantotensyre0.0mg0%
Riboflavin0.0mg0%
Tiamin0.0mg0%
Vitamin B60.0mg1%
Vitamin K0.1mcg0%

Mineraler

NæringsstoffMengdeDV%Halveringstid
Kalsium2.0mg0%
Kobber2.0mcg0%
Jern0.1mg1%
Magnesium2.0mg0%
Fosfor4.0mg1%
Kalium25.0mg1%
Selen0.0mcg0%
Natrium1.0mg0%
Sink0.0mg0%

Rødvin, avkjølt og servert i et vinglass med stett

Innledning


Rødvin, når den serveres med presisjon, trenger lite inngripen. Verdien ligger i temperatur, klarhet og tilbakeholdenhet, slik at vinens naturlige struktur får tale uten distraksjoner. Dette er ikke en sammensetning av garnityr eller pynt, men en disiplinert servering av vinen på sitt mest uttrykksfulle.

Det viktigste i oppskriften


  • Kategori: Drikke

  • Kjøkken eller opprinnelse: Europeisk klassiker

  • Type rett: Aperitiff

  • Utbytte: 1 porsjon

  • Porsjonsstørrelse: 20 g

  • Forberedelsestid: 2 minutter

  • Tilberedningstid: 0 minutter

  • Total tid: 2 minutter

  • Vanskelighetsgrad: Enkel


  • Utstyr


  • Vinglass med stett


  • Ingredienser


  • 20 g rødvin, godt avkjølt


  • Fremgangsmåte


  • 1. Avkjøl rødvinen til 12 °C til 16 °C før servering. Vinen skal føles sval, ikke kald, og beholde sitt aromatiske løft.

  • 2. Hell 20 g av vinen i et vinglass med stett. Server umiddelbart, med ren klokke og en stille overflate.


  • Anretning og servering


    Server i et klart vinglass med stett, uten garnityr. Presenter vinen alene, slik at farge, aroma og temperatur får definere opplevelsen.

    Faglige merknader


    Server i en oppmålt mengde slik at vinen forblir balansert og uttrykksfull. Temperaturen er avgjørende: for varm, og vinen mister definisjon; for kald, og den blir stum.
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