{"id":1773,"date":"2016-12-20T11:40:12","date_gmt":"2016-12-20T10:40:12","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/zibibbo-vin-doux-italien\/"},"modified":"2016-12-20T11:40:12","modified_gmt":"2016-12-20T10:40:12","slug":"zibibbo-vin-doux-italien","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/zibibbo-vin-doux-italien\/","title":{"rendered":"Zibibbo &#8211; Vin de dessert italien \u00e0 tomber amoureux"},"content":{"rendered":"<p><a href=\"http:\/\/www.gustini.de\/sortiment\/bier-grappa-spirituosen\/dessertwein.html\">Vin Santo, Marsala ou Vino alla mandorla sont des parents c\u00e9l\u00e8bres du Zibibbo. Vous pouvez trouver tous ces vins de dessert classiques d&rsquo;Italie ici dans notre boutique !<\/a><\/p>\n<h2>Zibibbo &#8211; Vin doux de dessert d&rsquo;Italie<\/h2>\n<p>Le Zibibbo fait partie de la grande famille des vins de dessert appel\u00e9s Moscato. Il est cultiv\u00e9 et produit en Sicile et sur la petite \u00eele voisine de Pantelleria depuis l&rsquo;\u00e9poque des anciens Ph\u00e9niciens. Ici, sur les \u00eeles d&rsquo;origine volcanique, le raisin Zibibbo, \u00e9galement connu sous le nom de Muscat d&rsquo;Alexandrie dans la r\u00e9gion m\u00e9diterran\u00e9enne, prosp\u00e8re particuli\u00e8rement bien. Ce raisin aime le soleil et les \u00e9t\u00e9s particuli\u00e8rement chauds. La r\u00e9colte a lieu relativement tard, car c&rsquo;est alors que les baies de vin sont vraiment sucr\u00e9es et pleines d&rsquo;ar\u00f4mes.<\/p>\n<p>Il existe en vari\u00e9t\u00e9s Dorato, Spumante et Liquorso. Mais la version la plus populaire en tant que vin de dessert est celle de la s\u00e9lection de grains nobles \u00e0 partir de raisins botrytis\u00e9s, connue sous le nom de Moscato Passito di Pantelleria ou Passito di Pantelleria. Dans le verre, le Zibibbo brille d&rsquo;une couleur jaune unique avec des reflets vert-dor\u00e9s. Il caresse le nez avec des notes florales de roses, d&rsquo;abricots ou de fleurs d&rsquo;oranger. Son caract\u00e8re est frais et marqu\u00e9 par les min\u00e9raux. En bouche, le Zibibbo se distingue par des ar\u00f4mes de miel et de fruits d&rsquo;agrumes confits. Mais sa caract\u00e9ristique principale est le d\u00e9licat ar\u00f4me d&rsquo;amande qui persiste longtemps en bouche. La teneur en alcool est d&rsquo;environ 16 pour cent en volume.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-large wp-image-9664\" src=\"\/blog\/wp-content\/uploads\/2016\/12\/Zibibbo-450x450.jpg\" alt=\"Zibibbo\" width=\"450\" height=\"450\" \/><\/p>\n<h3>Vin doux populaire en Sicile<\/h3>\n<p>Dans un bar authentiquement sicilien, le Zibibbo est incontournable. Le soir, les visiteurs aiment se permettre un bon petit verre. Pour une exp\u00e9rience authentique, il faut respecter quelques r\u00e8gles. Ainsi, le vin doux doit absolument \u00eatre servi froid. Une temp\u00e9rature de d\u00e9gustation entre 8 et 12\u00b0C est id\u00e9ale. Un petit verre en forme de tulipe convient bien, en Sicile on trouve souvent aussi de rustiques petits verres \u00e0 eau sur les tables.<\/p>\n<h3>Que servir avec le Zibibbo ?<\/h3>\n<p>Le Zibibbo est exquis avec des fruits de mer, des crustac\u00e9s, du foie gras ou du fromage aux herbes. Mais c&rsquo;est avec des desserts qu&rsquo;il r\u00e9v\u00e8le son v\u00e9ritable potentiel. Servez du Zibibbo avec des desserts typiquement siciliens, tels que des cannoli, des biscuits aux amandes, de la glace \u00e0 la pistache ou de la cr\u00e8me de ricotta. Il est \u00e9galement un bon compagnon pour le typique go\u00fbter allemand.\u00a0<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Le Zibibbo, vin doux sicilien issu de la vigne Muscat d&rsquo;Alexandrie, brille par ses notes florales et son ar\u00f4me d\u00e9licat d&rsquo;amandes. Parfait avec des fruits de mer, fromages ou desserts, il est id\u00e9al servi frais, entre 8 et 12\u00b0C.<\/p>\n","protected":false},"author":2,"featured_media":1772,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1773","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Zibibbo - Vin de dessert italien \u00e0 tomber amoureux - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/zibibbo-vin-doux-italien\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zibibbo - Vin de dessert italien \u00e0 tomber amoureux - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Le Zibibbo, vin doux sicilien issu de la vigne Muscat d&#039;Alexandrie, brille par ses notes florales et son ar\u00f4me d\u00e9licat d&#039;amandes. Parfait avec des fruits de mer, fromages ou desserts, il est id\u00e9al servi frais, entre 8 et 12\u00b0C.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/zibibbo-vin-doux-italien\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2016-12-20T10:40:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/weintrauben-hell.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/zibibbo-vin-doux-italien\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/zibibbo-vin-doux-italien\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Zibibbo &#8211; 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