{"id":20145,"date":"2019-06-27T07:10:02","date_gmt":"2019-06-27T07:10:02","guid":{"rendered":"https:\/\/horecamagazine.be\/vins-et-bieres-a-lheure-dete\/"},"modified":"2019-06-27T07:10:02","modified_gmt":"2019-06-27T07:10:02","slug":"vins-et-bieres-a-lheure-dete","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/vins-et-bieres-a-lheure-dete\/","title":{"rendered":"Vins et bi\u00e8res \u00e0 l\u2019heure d\u2019\u00e9t\u00e9"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_text _builder_version=\u00a0\u00bb3.22.5″]Comme nous, vous r\u00eavez probablement de belles terrasses ensoleill\u00e9es, de chaudes <\/strong>soir\u00e9es d\u2019\u00e9t\u00e9 et de restaurants affichant complet, malgr\u00e9 le fait que le manque de <\/strong>personnel pour servir tous ces clients avec classe et convivialit\u00e9 semble s\u2019accentuer. <\/strong>Les souhaits de ces clients varient selon la temp\u00e9rature et la saison. <\/strong>En \u00e9t\u00e9, la demande est diff\u00e9rente de celle de l\u2019hiver.<\/strong><\/p>\n

Deux tendances nettes se dessinent : l\u2019\u00e9cologiquement correct et le rafra\u00eechissant. Les campagnes de dissuasion sont efficaces et les clients mod\u00e8rent leur consommation. Ils veulent des boissons moins alcoolis\u00e9es et plus naturelles.<\/p>\n

La bi\u00e8re : moins ou pas d\u2019alcool du tout<\/strong><\/p>\n

Aujourd\u2019hui, la plupart des brasseries proposent une bi\u00e8re sans alcool, ou du moins avec une teneur en alcool r\u00e9duite. Et l\u00e0 o\u00f9 auparavant l\u2019offre se limitait \u00e0 des bi\u00e8res de type pils, des bi\u00e8res sp\u00e9ciales arrivent \u00e9galement sur le march\u00e9 dans une version sans alcool ou peu alcoolis\u00e9e. Le client a maintenant le choix entre des IPA sans alcool, des bi\u00e8res blanches, des bi\u00e8res d\u2019abbaye et des Radlers sans alcool. On estime qu\u2019actuellement, environ 9% de la bi\u00e8re sur le march\u00e9 est sans alcool ou \u00e0 faible teneur en alcool. Lors des journ\u00e9es chaudes, ces bi\u00e8res sont particuli\u00e8rement demand\u00e9es ; les clients ont plus soif et boivent donc davantage. Les jeunes dans la vingtaine et la trentaine sont les plus enclins \u00e0 consommer de la bi\u00e8re sans alcool. Et ces bi\u00e8res ne sont pas l\u2019exclusivit\u00e9 des grands acteurs du march\u00e9 : la brasserie li\u00e9geoise Brasse et Vous a r\u00e9cemment remport\u00e9 le concours de la \u00abMeilleure bi\u00e8re blonde de Belgique\u00bb avec la Legia Session, une bi\u00e8re blonde titrant \u00e0 peine 3,5 %.<\/p>\n

Les bi\u00e8res traditionnelles, correctement servies\u00a0<\/span><\/strong><\/p>\n

La part de march\u00e9 de la bi\u00e8re sans alcool ou \u00e0 faible teneur en alcool a beau augmenter, les bi\u00e8res traditionnelles n\u2019en demeurent pas moins populaires. En \u00e9t\u00e9 toutefois, la consommation \u00e9volue, passant de bi\u00e8res fortes \u00e0 des versions plus fra\u00eeches et plus l\u00e9g\u00e8res. La bi\u00e8re blanche, la gueuze, les bi\u00e8res fruit\u00e9es ou les bi\u00e8res de froment d\u2019\u00e9t\u00e9 se vendent invariablement mieux d\u00e8s que le mercure grimpe. Sans oublier bien s\u00fbr les brunes acidul\u00e9es, l\u2019accompagnement id\u00e9al d\u2019une assiette de crevettes grises de la mer du Nord sur une terrasse \u00e0 la c\u00f4te belge.<\/p>\n

Plus que jamais, il faut veiller \u00e0 servir la bi\u00e8re \u00e0 bonne temp\u00e9rature par temps chaud. La bi\u00e8re se r\u00e9chauffe rapidement sur une terrasse ensoleill\u00e9e et une bi\u00e8re ti\u00e8de n\u2019a rien de s\u00e9duisant. N\u2019h\u00e9sitez donc pas \u00e0 servir la bi\u00e8re un peu plus froide. Le long des c\u00f4tes espagnoles, les meilleurs caf\u00e9s vont m\u00eame plus loin et stockent au pr\u00e9alable les verres \u00e0 bi\u00e8re au cong\u00e9lateur. De quoi effrayer les puristes, mais c\u2019est un bon moyen pour que la bi\u00e8re blonde reste fra\u00eeche plus longtemps.<\/p>\n

La bi\u00e8re comme ap\u00e9ritif ou dans des cocktails d\u2019\u00e9t\u00e9\u00a0<\/span><\/strong><\/p>\n

La bi\u00e8re est un bon ap\u00e9ritif d\u2019\u00e9t\u00e9 \u00e0 d\u00e9guster dans les restaurants, \u00e0 l\u2019int\u00e9rieur ou en terrasse. L\u2019acide carbonique et l\u2019alcool stimulent la production d\u2019acide gastrique et ouvrent ainsi l\u2019app\u00e9tit, \u00e0 l\u2019instar de l\u2019amertume du houblon. N\u2019h\u00e9sitez pas \u00e0 sugg\u00e9rer \u00e9galement aux dames de choisir une bi\u00e8re \u00e0 l\u2019ap\u00e9ritif. L\u2019id\u00e9e que seuls les hommes sont amateurs de bi\u00e8re est un non-sens absolu. La bi\u00e8re brune peut aussi \u00eatre un excellent ap\u00e9ritif ; elle n\u2019est pas n\u00e9cessairement plus sucr\u00e9e ni plus riche en alcool, la couleur fonc\u00e9e \u00e9tant simplement due \u00e0 l\u2019utilisation d\u2019autres types de malt.<\/p>\n

Ne perdez pas non plus de vue que la bi\u00e8re peut \u00eatre \u00e0 la base de nombreux cocktails d\u2019\u00e9t\u00e9 frais et innovants. Et particuli\u00e8rement les bi\u00e8res \u00e0 base de bi\u00e8re de froment et de fruits, comme la framboise ou le citron, qui s\u2019y pr\u00eatent parfaitement. Alain Servaty du restaurant \u2018Aux 4 Vents\u2019 \u00e0 Jemeppe-sur-Meuse est membre de l\u2019UBB, l\u2019Union des Bartenders Belges. Il fait figure d\u2019autorit\u00e9 absolue en mati\u00e8re de cocktails \u00e0 base de bi\u00e8re (https:\/\/www.facebook.com\/aux4vents.be)\u00a0 \u00a0<\/span>
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/06\/shutterstock_658407751.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb3.22.5″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb3.22.5″][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb3.22.5″][et_pb_text _builder_version=\u00a0\u00bb3.22.5″]Le vin d\u2019\u00e9t\u00e9<\/strong><\/p>\n

On en discute depuis des ann\u00e9es, mais le vin d\u2019\u00e9t\u00e9 n\u2019existe pas, pas plus que le vin d\u2019hiver d\u2019ailleurs. Mais il est vrai que certains vins sont plus plaisants en \u00e9t\u00e9. Notamment parce qu\u2019ils s\u2019harmonisent particuli\u00e8rement bien avec les mets estivaux typiques, des plats dont les ingr\u00e9dients principaux font merveille en \u00e9t\u00e9, lorsque la chaleur appelle des saveurs fra\u00eeches :
\ncrevettes grises, plie, tartare, plats tha\u00eflandais.<\/p>\n

En mati\u00e8re de blancs, on ira plut\u00f4t du c\u00f4t\u00e9 des rieslings frais d\u2019Allemagne, du Gr\u00fcner Veltliner d\u2019Autriche, du sauvignon min\u00e9ral de la Loire. Pour ce qui est des rouges, la pr\u00e9f\u00e9rence ira davantage vers les vins fruit\u00e9s, ayant subi peu ou pas de maturation en f\u00fbt de bois. Les bons choix sont : les vins de Navarre, le vin rouge de la Loire, les vins rouges frais d\u2019Italie, un Sp\u00e4tburgunder allemand ou un Merlot de la V\u00e9n\u00e9tie. Ici, frais est \u00e9galement synonyme de faible taux d\u2019alcool. Et c\u2019est l\u00e0 que le b\u00e2t blesse depuis quelques ann\u00e9es.<\/p>\n

Moins d\u2019alcool dans le vin \u00e9galement ?<\/strong><\/p>\n

Les \u00e9t\u00e9s chauds, cons\u00e9quence du r\u00e9chauffement climatique, augmentent la production de sucre dans les raisins. Le r\u00e9sultat : des vins tr\u00e8s alcoolis\u00e9s dans les r\u00e9gions viticoles traditionnelles. Il n\u2019est plus rare d\u2019atteindre les 14,5%. Ces vins sont agr\u00e9ables en hiver et donnent parfaitement la r\u00e9plique \u00e0 des plats de gibier copieux, mais ils sont trop charnus et lourds pour la saison estivale. La solution r\u00e9side dans les vins des r\u00e9gions situ\u00e9es plus au nord, telles que la Belgique, et dans les vignobles situ\u00e9s en altitude, ou plant\u00e9s sur des parcelles qui n\u2019\u00e9taient pas utilis\u00e9es auparavant en raison de leur emplacement \u2018m\u00e9diocre\u2019. Lors de la derni\u00e8re \u00e9dition de Prowein, un C\u00f4te de Gascogne a \u00e9t\u00e9 pr\u00e9sent\u00e9, affichant un taux d\u2019alcool de 9%, obtenu de mani\u00e8re totalement naturelle, et contenant 7 \u00e0 8 grammes de sucre r\u00e9siduel par litre. Citons un autre succ\u00e8s dans le domaine : le lancement par Plaimont, depuis 2017, de vins de c\u00e9page Manseng Noir, du sud-ouest de la France. Ils ne d\u00e9passent pas les 11,6\u00b0 de mani\u00e8re tout \u00e0 fait naturelle. De nouvelles vari\u00e9t\u00e9s r\u00e9sistantes telles que Artaban, Nuvote, Foncalieu … produisent \u00e9galement moins de sucre \u00e0 maturit\u00e9. Le r\u00e9sultat, des vins frais et l\u00e9gers, parfaits pour les chaudes journ\u00e9es d\u2019\u00e9t\u00e9. Un vin moins alcoolis\u00e9 ? Oui, cela existe !
\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Comme nous, vous r\u00eavez probablement de belles terrasses ensoleill\u00e9es, de chaudes soir\u00e9es d\u2019\u00e9t\u00e9 et de restaurants affichant complet, malgr\u00e9 le fait que le manque de personnel pour servir tous ces clients avec classe et convivialit\u00e9 semble s\u2019accentuer. Les souhaits de ces clients varient selon la temp\u00e9rature et la saison. En \u00e9t\u00e9, la demande est diff\u00e9rente […]<\/p>\n","protected":false},"author":3,"featured_media":20139,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42],"tags":[],"class_list":["post-20145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nVins et bi\u00e8res \u00e0 l\u2019heure d\u2019\u00e9t\u00e9 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Vins et bi\u00e8res \u00e0 l\u2019heure d\u2019\u00e9t\u00e9\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/vins-et-bieres-a-lheure-dete\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vins et bi\u00e8res \u00e0 l\u2019heure d\u2019\u00e9t\u00e9 | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Vins et bi\u00e8res \u00e0 l\u2019heure d\u2019\u00e9t\u00e9\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/vins-et-bieres-a-lheure-dete\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-06-27T07:10:02+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2019\/06\/Wijn_Focus.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1900\" 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