{"id":2335,"date":"2015-12-22T15:10:11","date_gmt":"2015-12-22T14:10:11","guid":{"rendered":"http:\/\/agora.xtec.cat\/iesehtb\/?p=2335"},"modified":"2016-02-22T11:30:31","modified_gmt":"2016-02-22T10:30:31","slug":"xerrada-de-vermouts-miro","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesehtb\/general\/xerrada-de-vermouts-miro\/","title":{"rendered":"Xerrada de Vermouts Mir\u00f3"},"content":{"rendered":"<p><!--more--><\/p>\n<p style=\"text-align: justify;\">El passat dia 4 de Desembre, hem tingut el plaer de rebre a l&#8217;Escola d&#8217;Hoteleria i Turisme de Barcelona, la prestigiosa marca de vermuts MIR\u00d3, de la m\u00e0 de Ester Bachs.<\/p>\n<p style=\"text-align: justify;\">La xerrada va comen\u00e7ar amb una petita introducci\u00f3 de l&#8217;historia de l&#8217;empresa, aquesta va n\u00e9ixer al 1957 fundada per Emilio Mir\u00f3 Salvat a Reus, Tarragona. En els seus inicis, elaboraven vins aromatitzats i de licor a granel per\u00f2 no va ser fins 1983 que l&#8217;empresa es va especialitzar en els productes envasats com els vins, caves, sidres i brandis, potenciant aix\u00ed la marca MIR\u00d3 on la qualitat es la base de la seva filosofia.<br \/>\nAquesta empresa, est\u00e0 considerada com un dels principals productors de vermut, tant a nivell nacional com internacional, on ha tingut un paper essencial en el desenvolupament econ\u00f2mic de la capital del Baix Camp.<\/p>\n<p style=\"text-align: justify;\">A continuaci\u00f3, el Sr. Diego, en va explicar els passos per a l&#8217;elaboraci\u00f3 del vermut, que consisteix en una base composta per: vi blanc ( Macabeu, Xarel\u2022lo, Parellada i vins de Toledo o del Pened\u00e8s) sucre i herbes arom\u00e0tiques on es maceren en barriques de 400 litres.<br \/>\nAquesta elaboraci\u00f3 consta de vuit processos:<br \/>\nPrimer de tot agafem la base de vi blanc, fa una fermentaci\u00f3 alcoh\u00f2lica fins a un m\u00ednim de 15\u00ba, tot seguit passa a la fase d&#8217;edulcoraci\u00f3, un cop edulcorat el producte s&#8217;aromatitza amb una varietat de m\u00e9s de cinquanta herbes arom\u00e0tiques del g\u00e8nere de les hortenses importades de diferents pa\u00efsos d&#8217;Europa, m\u00e9s tard, es macera durant un per\u00edode de temps de dos mesos.<br \/>\nDespr\u00e9s, afegirem caramel per a aportar aquest color tan caracter\u00edstic dels vermuts de forma natural. Envellim durant sis mesos en barrica de roure i embotellen per a la comercialitzaci\u00f3 i consum.<\/p>\n<p>Vam veure els diferents tipus d&#8217;herbes arom\u00e0tiques classificats en diverses fam\u00edlies:<\/p>\n<ul>\n<li>Amargues: aporten amargor con la quina, ll\u00fapol, ang\u00e9lica, aloe, cenciana<\/li>\n<li>Aromatitzants amargues: buquet amarg com ajenjo i ginebre<\/li>\n<li>Aromatitzants: buquet del vermut com d\u00edctamo de creta, an\u00eds estrellat, roman\u00ed, alf\u00e0brega i el coriandre<\/li>\n<li>Esp\u00e8cies: buquet suavitzant com vainilla, canyella i cardamom<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Des de fa anys, el consum del vermut no ha variat massa degut a la seva tradici\u00f3 a l&#8217;hora de beure&#8217;l. Es consumeix abans del \u00e0pat ja que obre l&#8217;apetit.<br \/>\nNormalment es serveis sense gel per\u00f2 molt fred, sense oliva i amb pell de llimona o taronja ( sense polpa).<\/p>\n<p style=\"text-align: justify;\">El vermut es un aperitiu perfecte per maridar-lo amb olives, adobats en vinagre, tapes, formatges, pernil i postres, que poden ser fruites i fruits secs.<\/p>\n<p style=\"text-align: justify;\">Despr\u00e9s d&#8217;aquesta petita introducci\u00f3 vam distingir els diferents c\u00f2ctels fets amb MIR\u00d3.<\/p>\n<ul>\n<li style=\"text-align: justify;\">DRY MARTINI<\/li>\n<li style=\"text-align: justify;\">NEGRONI<\/li>\n<li style=\"text-align: justify;\">AMERICANO<\/li>\n<\/ul>\n<p style=\"text-align: justify;\">Entre la amplia varietat que te la marca MIR\u00d3 vam tenir el plaer de poder degustar:<\/p>\n<p style=\"text-align: justify;\">\u2022 Extra Dry 18\u00ba: Pensat per cocteleria amb un to daurat amb molta brillantor, al nas podem apreciar les herbes de coriandre i ginebr\u00f3 amb un toc de fruita blanca com poma c\u00edtrica i un fons de gerds, fi gust i suau en boca.<\/p>\n<p style=\"text-align: justify;\">\u2022 Blanc 15\u00ba: Pensat per prendre&#8217;l sol o combinat, color groc palla amb uns tocs en nas molt fruitals i florals. Gust en boca dol\u00e7 i agradable i un post gust acid.<\/p>\n<p>\u2022 Vermell 15\u00ba: Color ambar de fusta pro brillant amb uns matisos de menta i d\u00edctamo i un fons a fruites del bosc. En boca la primera impressi\u00f3 es dol\u00e7a per\u00f2 amb tocs \u00e0cids i un post gust amarg i persistent.<\/p>\n<p style=\"text-align: justify;\">\u2022 Reserva 16\u00ba: Color torrat, ambar i brillant. Olors molt arom\u00e0tiques i especiades a herbes fresques naturals del bosc i un gust suau en boca de dol\u00e7or i amargor i un rere fons a orenga.<\/p>\n<p style=\"text-align: justify;\">Els alumnes de primer de Direcci\u00f3 de Serveis de Restauraci\u00f3 van poder participar en l&#8217;elaboraci\u00f3 dels c\u00f2ctels.<\/p>\n<p style=\"text-align: center;\">\r\n\t<div class=\"slideshow_container slideshow_container_style-light\" style=\"height: 300px; \" data-slideshow-id=\"2337\" data-style-name=\"style-light\" data-style-version=\"2.3.1\" >\r\n\r\n\t\t\t\t\t<div class=\"slideshow_loading_icon\"><\/div>\r\n\t\t\r\n\t\t<div class=\"slideshow_content\" style=\"display: none;\">\r\n\r\n\t\t\t<div class=\"slideshow_view\">\r\n\t\t\t\t<div class=\"slideshow_slide slideshow_slide_image\">\r\n\t\t\t\t\t\t\t\t\t\t\t<img src=\"https:\/\/agora.xtec.cat\/iesehtb\/wp-content\/uploads\/usu88\/2015\/12\/IMG_4799.jpg\" alt=\"IMG_4799\" width=\"5184\" height=\"3456\" 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