{"id":20575,"date":"2026-08-31T17:40:16","date_gmt":"2026-08-31T15:40:16","guid":{"rendered":"https:\/\/petitecave.ch\/?p=20575"},"modified":"2026-09-01T12:04:45","modified_gmt":"2026-09-01T10:04:45","slug":"les-accords-mets-vins-de-septembre","status":"publish","type":"post","link":"https:\/\/petitecave.ch\/de\/les-accords-mets-vins-de-septembre\/","title":{"rendered":"Les accords mets & vins de septembre"},"content":{"rendered":"
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Septembre marque un tournant dans nos assiettes. Les tomates du jardin laissent peu \u00e0 peu place aux champignons, le gibier fait son retour sur les tables, et on a de nouveau envie de plats qui r\u00e9chauffent. C'est aussi le moment id\u00e9al pour repenser ce qu'on met dans nos verres.
Voici nos suggestions pour accompagner les classiques de la saison.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Cro\u00fbte\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1. La cro\u00fbte aux champignons<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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C’est LE plat qui annonce l’automne. Les champignons apportent des notes terreuses et umami<\/a><\/span> qu’il faut accompagner sans les \u00e9craser.<\/span><\/p>\n

Un blanc avec un peu de gras et de<\/b> rondeur <\/b>fonctionne particuli\u00e8rement bien : Un Chardonnay<\/b><\/span><\/a> <\/b><\/span>\u00e9lev\u00e9 en f\u00fbt) ou un <\/span>Fendant<\/a> <\/b><\/span>vieilles vignes. Si tu pr\u00e9f\u00e8res le rouge, un <\/span>Pinot Noir <\/b><\/a><\/span>l\u00e9ger, peu tannique, avec des notes de sous-bois, sera un excellent compagnon : il fait \u00e9cho aux ar\u00f4mes du plat plut\u00f4t que de lui faire concurrence.<\/span><\/p>\n

Pour sortir des sentiers battus :<\/strong><\/em> essaye un vin jaune, <\/b>ses notes oxydatives et sa texture presque tannique r\u00e9pondent superbement \u00e0 l’umami des champignons, d’une fa\u00e7on qu’aucun blanc classique ne peut vraiment offrir.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2. Les mets de chasse\u200b<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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Civet de chevreuil, selle de sanglier, terrine de cerf… la chasse demande des vins qui ont du caract\u00e8re, capables de tenir t\u00eate \u00e0 des saveurs intenses et souvent l\u00e9g\u00e8rement sucr\u00e9es-sal\u00e9es (penses aux fruits rouges ou aux airelles qui accompagnent souvent ces plats).<\/span><\/p>\n

C’est le terrain de jeu parfait pour nos c\u00e9pages valaisans : un Cornalin<\/b><\/a><\/span>, avec sa structure et ses ar\u00f4mes de fruits noirs, ou une Syrah<\/span> <\/b><\/a>\u00e9pic\u00e9e et charpent\u00e9e, sauront tenir la distance face \u00e0 ces plats g\u00e9n\u00e9reux. L’Humagne Rouge<\/b><\/a><\/span>, plus rustique, est aussi un tr\u00e8s joli clin d’\u0153il r\u00e9gional pour accompagner un gibier local.<\/span>\u00a0<\/p>\n

Pour sortir des sentiers battus :<\/strong><\/em> un vieux Porto Tawny<\/strong>, servi frais, se marie \u00e9tonnamment bien avec un civet ou une terrine, surtout si le plat est accompagn\u00e9 d’airelles ou de fruits rouges. Le c\u00f4t\u00e9 fruits secs et l\u00e9g\u00e8rement sucr\u00e9 du Porto prolonge cette note sucr\u00e9e-sal\u00e9e au lieu de la combattre. Autre option <\/b><\/em>: <\/b>un vin doux type Vendanges Tardives <\/strong>comme un Gewurztraminer<\/strong>, qui apporte de la fra\u00eecheur en \u00e9quilibrant la richesse du plat plut\u00f4t qu’en l’alourdissant.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mets\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Mets\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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3. Les mets au fromage\u200b<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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Tout d\u00e9pend du plat, mais voici quelques rep\u00e8res simples :<\/span><\/p>\n

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  1. Fondue et raclette : reste sur des blancs vifs et min\u00e9raux<\/strong> comme le Fendant<\/strong>. L’acidit\u00e9 coupe le gras du fromage fondu et \u00e9vite la lourdeur en fin de repas.<\/span><\/li>\n
  2. Plateau de fromages affin\u00e9s : les rouges tanniques<\/strong> ont souvent du mal face au fromage, qui a tendance \u00e0 les rendre amers. Un blanc plus riche<\/strong>, ou m\u00eame un vin doux naturel <\/strong>comme un Banyuls<\/strong> pour les fromages bleus, fonctionne \u00e9tonnamment mieux qu’on ne le pense.<\/span><\/li>\n
  3. Cro\u00fbte au fromage : comme pour la version champignons, un blanc rond<\/strong> ou un rouge l\u00e9ger<\/strong> feront tr\u00e8s bien l’affaire.<\/span><\/li>\n<\/ol>\n

    Pour sortir des sentiers battus :<\/span><\/strong> <\/em>oublie le vin le temps d’un plateau et essayez un cidre brut<\/strong><\/a><\/span>. Ses bulles fines et son acidit\u00e9 font un travail remarquable pour nettoyer le palais entre deux fromages, surtout face \u00e0 des p\u00e2tes dures ou des fromages plus cors\u00e9s.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    4. Les autres classiques de l'automne\u200b<\/h5>\t\t\t\t<\/div>\n\t\t\t\t
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    Pour un risotto aux champignons ou \u00e0 la courge, mise sur un blanc ample<\/strong> ou un rouge l\u00e9ger<\/strong>, dans le m\u00eame esprit que la cro\u00fbte aux champignons. Pour une pot\u00e9e ou un rago\u00fbt mijot\u00e9 longuement, un rouge de la vall\u00e9e du Rh\u00f4ne<\/strong>\u00a0ou un Gamay<\/strong><\/a><\/span> avec un peu de rondeur accompagnera parfaitement la richesse du plat sans l’alourdir.<\/span><\/p>\n

    Pour sortir des sentiers battus :<\/strong><\/em> un cru du Beaujolais<\/strong> l\u00e9g\u00e8rement rafra\u00eechi (10-12\u00b0C) comme un Morgon<\/strong> surprend beaucoup de monde sur un risotto \u00e0 la courge : le fruit et la l\u00e9g\u00e8ret\u00e9 du vin all\u00e8gent un plat qui peut vite devenir lourd.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    Notre conseil :<\/h4>\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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    Il n’y a pas de r\u00e8gle absolue en mati\u00e8re d’accords : le meilleur vin est souvent celui qu’on aime boire. Ces suggestions sont des pistes pour t’aider \u00e0 composer ton repas, pas des obligations. <\/span><\/p>\n

    N’h\u00e9site pas \u00e0 passer nous voir en magasin pour qu’on trouve ensemble la bouteille qui accompagnera ton prochain repas d’automne.<\/span><\/p>\n

    \u00c0 bient\u00f4t !<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Septembre marque un tournant dans nos assiettes. Les tomates du jardin laissent peu \u00e0 peu place aux champignons, le gibier fait son retour sur les tables, et on a de nouveau envie de plats qui r\u00e9chauffent. C’est aussi le moment id\u00e9al pour repenser ce qu’on met dans nos verres.
    \nVoici nos suggestions pour accompagner les classiques de la saison.<\/p>","protected":false},"author":2,"featured_media":20580,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,18],"tags":[],"class_list":["post-20575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divers","category-en-vedette","_wholesalex wsx-wholesalex-product"],"yoast_head":"\nLes accords mets & vins de septembre | La Petite Cave du Chablais<\/title>\n<meta name=\"description\" content=\"Septembre marque un tournant dans nos assiettes, voici nos suggestions pour accompagner les classiques de la saison.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/petitecave.ch\/de\/les-accords-mets-vins-de-septembre\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta 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