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dentre os artigos mais pesquisados neste blog, arroz de pato ganha disparado. Já fizemos um artigo sobre o assunto, mas talvez devêssemos fazer uma nova abordagem. Esta receita tem origem ao norte de portugal, na cidade de braga, região dos vinhos verdes.

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Contudo, na região contigua aos vinhos verdes, temos o douro e seus tintos de grande estrutura. Com as mesmas uvas utilizados no vinho do porto, os tintos do douro apresentam bom corpo, boa acidez e riqueza em taninos. Esses atributos dão enorme longevidade aos mesmos. o mais importante na harmonização é que o vinho tenha um certo grau de envelhecimento. Neste caso, os sabores da carne cozida e posteriormente assada, juntamente com os embutidos não necessitam de taninos tão presentes.

Os taninos já pelo menos parcialmente polimerizados nos vinhos de certa evolução são suficientes para a suculência do prato. Além disso, os aromas terciários do vinho vão muito melhor com os sabores assados e defumados do prato. Um reserva ferreirinha com dez anos de idade por exemplo, seria maravilhoso. outras alternativas portuguesas poderiam ser vinhos do dão, de preferência os mais modernos com um pouco mais de potência, ou um belo buçaco, naturalmente envelhecido, onde os sabores do dão e bairrada se fundem. bela apresentação na umidade certa saindo de portugal, podemos ir para os italianos.

Do lado espanhol, um ribera del duero, um rioja reserva ou gran reserva mais moderno, mais encorpado, também podem dar certo. quanto aos franceses, penso que o rhône é a melhor opção. Um cornas ou um bom crozes hermitage com alguns anos de garrafa tem o perfil deste prato com as características da syrah. Com um pouco mais de sofisticação, podemos tentar um côte rôtie ou o grande hermitage. No caso deste último, deve ser bem envelhecido para amansar sua potência. neste caso, a receita tem que ser caprichada para os vinhos do novo mundo, somente os grandes tintos que possuem capacidade para envelhecimento. Um malbec da bodega achaval ferrer, um cabernet chileno de estirpe como o casa real santa rita, ou um shiraz com toques de evolução como o sul africano da vinícola neil ellis. como a receita sugere um pato inteiro, uma travessa de arroz de pato serve de seis a oito pessoas, dependendo do apetite de cada um. Apesar de não ser mencionada na receita, o foto mostra azeitonas verdes, o que é muito usual neste prato. De todo modo, não influencia na escolha do tinto. caso na época da páscoa o tempo contribua, é uma bela ideia para o almoço de domingo, depois de um tradicional bacalhau na sexta feira.