{"id":9107,"date":"2010-12-07T09:32:00","date_gmt":"2010-12-07T09:32:00","guid":{"rendered":"http:\/\/localhost\/thomasvino\/?p=9107"},"modified":"2010-12-07T09:32:00","modified_gmt":"2010-12-07T09:32:00","slug":"lu-dans-la-presse-romande","status":"publish","type":"post","link":"https:\/\/thomasvino.ch\/?p=9107","title":{"rendered":"Lu dans la presse romande…"},"content":{"rendered":"

Revue de presse II<\/i>
\nA propos de levures
\n(trop) vigousses<\/h2>\n
Cette semaine (semaine 48-49, 2010), Pierre Thomas<\/b> a eu deux fois les honneurs de la presse romande. Le jeudi 2 d\u00e9cembre 2010, Claire Muller<\/b> consacrait une page sur la controverse sur l\u2019utilisation des levures industrielles comme agent de fermentation des vins dans le magazine Terre et Nature<\/b><\/a>.
\nSi la majorit\u00e9 des \u0153nologues traditionnels minimisent l\u2019influence des levures, pourtant d\u00e9montr\u00e9 par les scientifiques, notamment suisses, l\u2019avis des consommateurs et des observateurs (comme l’Am\u00e9ricaine Alice Feiring<\/b><\/a>) peut \u00eatre diff\u00e9rent : \u00abLes encaveurs n\u2019ont \u00e0 leur disposition que quelques dizaines de souches de levures s\u00e9lectionn\u00e9es, rel\u00e8ve Pierre Thomas, journaliste romand sp\u00e9cialis\u00e9 dans les questions vitivinicoles. Elles sont propos\u00e9es en majorit\u00e9 par une grande entreprise internationale. Le choix est donc limit\u00e9 et on peut se demander si on ne risque pas de standardiser les go\u00fbts! Pour moi, la levure indig\u00e8ne est indissociable du terroir.<\/b>\u00bb
\nLundi 6 d\u00e9cembre 2010, Jean-Claude P\u00e9clet<\/b> consacrait un portrait-bilan de Thierry Barrigue<\/b>, fondateur du journal satirique romand Vigousse, lanc\u00e9 il y a tout juste un an. Entretien r\u00e9alis\u00e9 au Caf\u00e9 de l\u2019Europe<\/b><\/a>, o\u00f9 Pierre Thomas a donn\u00e9 quelques conseils pour renouveler et \u00e9toffer la carte des vins (comme, du reste, au Caf\u00e9 du Simplon presque voisin, aussi) : \u00abJe suis \u00e9puis\u00e9!\u00bb confie Barrigue en slalomant entre les tables bond\u00e9es du caf\u00e9 de l\u2019Europe, le \u00abpetit caf\u00e9 de Flore lausannois\u00bb<\/b>. On y croise ce mardi Ludovic Rocchi<\/b>, Prix Dumur 2010 (r\u00e9d. journaliste au Matin<\/i>), Pierre Thomas, un des meilleurs connaisseurs romands en vins et gastronomie<\/b>, et d\u2019autres. Heureusement que nos deux places ont \u00e9t\u00e9 r\u00e9serv\u00e9es au fond! Au menu, le patron propose un roast-beef au four avec sauce au poivre accompagn\u00e9 d\u2019un gratin de penne. Avec un pichet d\u2019humagne, cela ira tr\u00e8s bien.\u00bb \u00e9crit P\u00e9clet, relay\u00e9 sur le site Internet du Temps<\/b><\/a>. Merci, cons\u0153ur et confr\u00e8re!
\n\u00a9thomasvino.ch\/07.12.10<\/i><\/div>\n","protected":false},"excerpt":{"rendered":"

Revue de presse II A propos de levures (trop) vigousses Cette semaine (semaine 48-49, 2010), Pierre Thomas a eu deux fois les honneurs de la presse romande. Le jeudi 2 d\u00e9cembre 2010, Claire Muller consacrait une page sur la controverse sur l\u2019utilisation des levures industrielles comme agent de fermentation des vins dans le magazine Terre […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[15],"tags":[],"jetpack_publicize_connections":[],"yoast_head":"\nLu dans la presse romande... - thomasvino<\/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:\/\/thomasvino.ch\/?p=9107\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lu dans la presse romande... - thomasvino\" \/>\n<meta property=\"og:description\" content=\"Revue de presse II A propos de levures (trop) vigousses Cette semaine (semaine 48-49, 2010), Pierre Thomas a eu deux fois les honneurs de la presse romande. 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