Vinho e churrasco: melhores rótulos para 8 cortes de carnes

A arte de combinar vinho e comida exige atenção a múltiplos fatores, como o tipo de tempero, o método de cozimento e os molhos utilizados. Por esse motivo, não existe um único rótulo universal para o churrasco, já que cada corte bovino apresenta particularidades distintas.

A ciência da harmonização O principal objetivo dessa combinação é potencializar o paladar, enquanto os rótulos adequados ajudam a limpar as papilas gustativas, preparando a boca para a próxima garfada.

Rótulos para cortes nobres Para a picanha, carne macia e marmorizada com capa de gordura, a indicação é o argentino Norton Malbec DOC, de Mendoza, que estagiou em barricas e tanques. Já a suculenta maminha combina com o italiano Caldora Yume Montepulciano d’Abruzzo DOC, repleto de notas frutadas e especiarias.

Opções para carnes magras e intensas O filé mignon, famoso por pouca gordura e sabor adocicado, pede um francês sofisticado como o Le Clos de Reynon, um tinto de Bordeaux à base de Merlot. O contrafilé, servido geralmente malpassado e com forte umidade devido à gordura lateral, harmoniza com o espanhol Marqués de Tomares Reserva, envelhecido por anos em barricas.

Versatilidade e cortes com gordura A versátil alcatra encontra par perfeito no italiano Corbelli Chianti DOCG, com sua acidez refrescante. A fraldinha, rica em fibras longas, destaca-se ao lado do Carolina Reserva Cabernet Sauvignon. Enquanto isso, a costela e o cupim, ambos marcados pela alta quantidade de gordura e preparo prolongado, exigem vinhos estruturados como o uruguaio Carlos Montes Tannat Crianza e o português Monsaraz Reserva Alentejo DOC, respectivamente.

Essas escolhas garantem uma experiência gastronômica completa, elevando o nível de qualquer churrasco com o equilíbrio ideal entre gordura, textura e acidez.

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