{"id":882,"date":"2022-05-09T15:14:35","date_gmt":"2022-05-09T13:14:35","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=882"},"modified":"2022-05-23T14:51:00","modified_gmt":"2022-05-23T12:51:00","slug":"oenologie-les-accords-mets-vins-de-base","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/oenologie-les-accords-mets-vins-de-base\/","title":{"rendered":"\u0152nologie\u00a0: les accords mets\/vins de base"},"content":{"rendered":"\n\n[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Que serait la cuisine, et d\u2019autant plus la <strong>cuisine fran\u00e7aise<\/strong>, sans un bon vin sur la table ? Afin de compl\u00e9ter les plats que vous avez pu concocter gr\u00e2ce \u00e0 nos professeurs et professionnels de la cuisine, dont vous pouvez retrouver les cours sur Artesane.com, je vous propose de d\u00e9couvrir, ou de vous rappeler, les bases des <strong>accords<\/strong> entre les <strong>vins<\/strong> et les <strong>mets<\/strong>.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<h2>Le go\u00fbt du vin, d\u2019o\u00f9 vient-il\u00a0?<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Au-del\u00e0 des conditions qui d\u00e9terminent son go\u00fbt, comme la terre et l\u2019air qui ont accueilli la vigne ou la barrique dans laquelle il a m\u00fbri, le vin est le r\u00e9sultat d\u2019une transformation chimique complexe, dont les interactions avec nos sens lors de la d\u00e9gustation sont tout aussi complexes. En croisant les diff\u00e9rentes informations qu\u2019il re\u00e7oit \u2013 l\u2019ar\u00f4me par l\u2019odorat, plut\u00f4t floral, bois\u00e9, fruit\u00e9 ; la saveur par le go\u00fbt, sucr\u00e9e, acide, am\u00e8re ; la sensation par les r\u00e9cepteurs buccaux, astringente, fraiche, piquante -, notre cerveau cr\u00e9e une appr\u00e9ciation du vin que nous buvons. Certaines recherches prouvent m\u00eame que le contexte de la d\u00e9gustation, comme la lumi\u00e8re ou le niveau sonore, influencent notre ressenti du vin.<\/p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0L\u2019accord des vins et des mets rel\u00e8ve donc d\u2019une chimie complexe, mais \u00e9galement tr\u00e8s personnelle. Il existe cependant quelques r\u00e8gles commun\u00e9ment admises pour que le vin mette en valeur le plat et r\u00e9ciproquement.\u00a0Je vous propose de vous en faire une pr\u00e9sentation dans cet article.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/raisin.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbraisin\u00a0\u00bb width_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; width=\u00a0\u00bb50%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb width_tablet=\u00a0\u00bb70%\u00a0\u00bb width_phone=\u00a0\u00bb70%\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<h2>Quelques principes g\u00e9n\u00e9raux<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Avant de passer \u00e0 quelques exemples d\u2019accords, voyons quelques principes du service du vin \u00e0 table.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Lors d\u2019un repas, il convient d\u2019ordonnancer le service des vins. Voici les quelques principes globalement admis :<\/p>\n<ul>\n<li style=\"text-align: justify;\">Servir les vins jeunes avant les vieux<\/li>\n<li style=\"text-align: justify;\">Servir les vins blancs avant les rouges<\/li>\n<li style=\"text-align: justify;\">Servir les vins l\u00e9gers avant les cors\u00e9s<\/li>\n<li style=\"text-align: justify;\">Monter en gamme en fur et \u00e0 mesure du repas, afin de ne jamais regretter le vin pr\u00e9c\u00e9dent<\/li>\n<\/ul>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/verre.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbverre\u00a0\u00bb width_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb width=\u00a0\u00bb50%\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; width_tablet=\u00a0\u00bb70%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb width_phone=\u00a0\u00bb70%\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<h2 style=\"text-align: justify;\">Les bases des accords mets\/vins<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Voyons maintenant les grands principes des accords mets\/vins :<\/p>\n<ul>\n<li style=\"text-align: justify;\">Pour la viande rouge, un <strong>vin rouge expressif<\/strong> s\u2019accordera parfaitement gr\u00e2ce \u00e0 son tanin<\/li>\n<li style=\"text-align: justify;\">Les poissons et les crustac\u00e9s conviendront \u00e0 un <strong>vin sec et fruit\u00e9<\/strong>, qu\u2019il sublimera de son acidit\u00e9<\/li>\n<li style=\"text-align: justify;\">Pour les poissons en sauce, privil\u00e9giez un <strong>vin plus sucr\u00e9<\/strong><\/li>\n<li style=\"text-align: justify;\">La charcuterie s\u2019adaptera \u00e0 un <strong>vin rouge l\u00e9ger<\/strong> ou \u00e0 du <strong>ros\u00e9<\/strong><\/li>\n<li style=\"text-align: justify;\">Le fromage se mariera bien \u00e0 des <strong>vins blancs allant du liquoreux au sec<\/strong>, en fonction du type de lait et de p\u00e2te.<\/li>\n<\/ul>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Pour r\u00e9sumer, plus le go\u00fbt du plat est prononc\u00e9, plus le vin doit \u00eatre expressif, afin qu\u2019un \u00e9quilibre se cr\u00e9e.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Attention \u00e0 ne pas marier un plat avec le mauvais vin, sous peine d\u2019en g\u00e2cher les saveurs : un plat vinaigr\u00e9 ne s\u2019accordera pas avec un vin rouge, tout comme un dessert sucr\u00e9 n\u2019ira pas avec un blanc sec, par exemple.<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/bouteille.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbbouteille\u00a0\u00bb width_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; width=\u00a0\u00bb50%\u00a0\u00bb width_tablet=\u00a0\u00bb70%\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb width_phone=\u00a0\u00bb70%\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<h2>Quelques exemples concrets pour comprendre la logique<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Quand on prend le temps d\u2019en comprendre la logique, on se rend compte qu\u2019il n\u2019est pas si compliqu\u00e9 de choisir une bouteille \u00e0 d\u00e9boucher pour un plat. Voici quelques exemples analys\u00e9s afin de comprendre cette logique.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Commen\u00e7ons par l\u2019ap\u00e9ritif\u2026 de luxe. Sur son plateau d\u2019argent, du caviar attend d\u2019\u00eatre d\u00e9gust\u00e9. Restons alors dans le haut de gamme, en sabrant une bouteille de <strong>champagne<\/strong>. Non pas parce que le luxe appelle le luxe, mais parce que les bulles du champagne att\u00e9nueront la sensation tr\u00e8s sal\u00e9e du caviar. Tout est une question d\u2019\u00e9quilibre !<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Vous cherchez \u00e0 accompagner un fromage relev\u00e9, comme un bleu ? Pourquoi ne pas servir un verre de <strong>porto<\/strong>, afin de cr\u00e9er un contraste sucr\u00e9\/sal\u00e9 tr\u00e8s appr\u00e9ciable ?<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Avec un poisson ou des crustac\u00e9s pr\u00e9par\u00e9s dans une sauce au beurre, vous pouvez servir un vin blanc aux ar\u00f4mes de beurre, comme un <strong>chardonnay<\/strong>. Les ar\u00f4mes similaires aux saveurs du plats sont toujours un choix gagnant. De la m\u00eame mani\u00e8re, accompagnez un plat cuit dans du vin avec ce m\u00eame vin, afin de conserver une harmonie des ar\u00f4mes.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Pour une viande grasse comme du b\u0153uf ou de l\u2019agneau, privil\u00e9giez un vin au tanin \u00e9lev\u00e9, comme un <strong>cabernet sauvignon<\/strong>, qui les rendra plus digestes.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Si les fruits de mer sont au menu, choisissez un vin plut\u00f4t acide, comme un <strong>sauvignon blanc<\/strong>, afin de les valoriser.<\/p>\n<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0En revanche, attention aux d\u00e9s\u00e9quilibres : \u00e9vitez un vin acide avec un dessert gras et sucr\u00e9, ou un vin \u00e9pic\u00e9 avec un plat qui l\u2019est d\u00e9j\u00e0 beaucoup. Recherchez toujours l\u2019\u00e9quilibre et l\u2019harmonie dans les ar\u00f4mes, les saveurs et les sensations.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p style=\"text-align: justify;\">\u00a0 \u00a0 \u00a0Voil\u00e0 donc quelques conseils de base pour allier vos vins \u00e0 vos plats. Souvenez-nous que l\u2019alcool est \u00e0 consommer avec mod\u00e9ration, c\u2019est m\u00eame Pline l\u2019Ancien qui le dit :<\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2022\/05\/pline-1.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb title_text=\u00a0\u00bbpline\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4&Prime; _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.17.3&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]<p>Vous pouvez retrouver l&rsquo;int\u00e9gralit\u00e9 de nos cours d&rsquo;arts culinaires sur <a href=\"https:\/\/www.artesane.com\/fr\/les-cours\/arts-culinaires\">Artesane.com<\/a>.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez les principes g\u00e9n\u00e9raux et les bases des accords entre les mets et les vins, pour toujours choisir la bonne bouteille !<\/p>\n","protected":false},"author":2,"featured_media":1005,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-882","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-oenologie"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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