A enogastronomia no Brasil e a interferência da temperatura na harmonização entre vinhos e preparações

Abstract

The wines and the foods make of the meals the most sophisticated harmony, exactly with some oppositions that can exist during process. Thus, of a side we have the wine as one of oldest and first alcoholic beverage which the human being had access; of another one we find the foods, that if constitute the principal source of nutrients and energy to guarantee the survival. In sight of this, Enogastronomy is called the responsible area for carrying through the harmonization of the possible form most perfect between plates and wines. It is had then that at the current moment, the Gastronomy in Brazil is making with that the people start to extend its knowledge on foods, then, as the Harmonization is part of the new inserted areas in the gastronomic scope, the trends and rules for the combinations with the Brazilian wines still are distant of the ideal indicated for the principles of the Enology, at the same time where cultural aspects still surround the consumption of the drink. In this manner, the present work was objectified in demonstrating the interference of the temperature as one of the main factors that can confuse the process harmonizer, at the same time where is considered to raise it the main referring aspects to the wine and the Harmonization. So that this was possible, it was used of the qualitative methodology, with prominence for the bibliographical research, removed of diverse sources, as for example: available books, articles, magazines and materials in the Internet. Therefore, the research demonstrated that the influence of the temperature is one of the main factors that intervene with the harmonization, and its interference exceeds the combination between plates and wines, and arrives until other aspects, as in the storage of the drink or the preference for determined foods. Such estimated constitutes a challenge for the professionals of the area, who must look for to perfect methods and techniques, forever to improve the quality of the Harmonization.