![](\"\/wp-content\/uploads\/779d7842f9f4565bddb3926da56c6b2e.jpg\")
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Such\u00e9 b\u00edl\u00e9 a r\u016f\u017eov\u00e9 v\u00edno je celkov\u011b jednodu\u0161\u0161\u00ed a obvykle se li\u0161\u00ed dobr\u00e1 osv\u011b\u017euj\u00edc\u00ed kyselost, p\u0159i absenci \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 t\u0159\u00edslovin. Krom\u011b toho, v l\u00e9t\u011b \u010dast\u011bji cht\u011bj\u00ed leh\u010d\u00ed j\u00eddlo. Pokrmy z \u010derven\u00e9ho masa (hov\u011bz\u00ed, jehn\u011b\u010d\u00ed), \u043f\u0440\u0435\u043b\u044c\u0449\u0430\u044e\u0449\u0438\u0435 n\u00e1s v zimn\u00ed \u0441\u0442\u0443\u0436\u0443, se jev\u00ed jako m\u00e9n\u011b chutn\u00fd v l\u00e9t\u011b teplo, kdy\u017e na st\u016fl a \u043f\u0440\u043e\u0441\u044f\u0442\u0441\u044f zeleninu, ryby a mo\u0159sk\u00e9 plody.\n<\/p>\n
\n Samoz\u0159ejm\u011b, \u043f\u0435\u0440\u0435\u0447\u0438\u0441\u043b\u0435\u043d\u043d\u043e\u043c\u0443 spol\u00e9h\u00e1 pod\u00e1v\u00e1me, nen\u00ed siln\u00e9 a \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 \u010derven\u00e9 v\u00edno, ale b\u00edl\u00e9 a r\u016f\u017eov\u00e9, jak tich\u00e9 a \u0161umiv\u00e9, bu\u010f \u00fapln\u011b lehk\u00e9 \u010derven\u00e9.\n <\/p>\n
\n M\u00e1 hodnotu a teplota: b\u00edl\u00e9 a r\u016f\u017eov\u00e9 v\u00edno obvykle ochlazuje v\u00edce, ne\u017e \u010derven\u00e9, kter\u00e9 d\u00e1v\u00e1 prvn\u00ed dal\u0161\u00ed kouzlo hork\u00e9 letn\u00ed odpoledne nebo dusn\u00e9 noci.\n<\/p>\n
\nTady jsme formulovali z\u00e1kladn\u00ed po\u017eadavky na „letn\u00ed“ viny: v\u00edce \u010di m\u00e9n\u011b snadn\u00e9, s p\u0159\u00edjemnou osv\u011b\u017euj\u00edc\u00ed kyselost\u00ed a, dodejme, v\u00fdrazn\u011bj\u0161\u00ed ovocn\u011b-kv\u011btinov\u00e9 a\/nebo miner\u00e1ln\u00ed p\u0159\u00edchut\u00ed. Pod tyto definice spad\u00e1 mnoho p\u0159\u00edrodn\u00edch such\u00fdch b\u00edl\u00fdch a r\u016f\u017eov\u00fdch v\u00edn, n\u011bkter\u00e9 leh\u010d\u00ed \u010derven\u00e9, stejn\u011b jako vynikaj\u00edc\u00ed, ne p\u0159\u00edli\u0161 „mastn\u00e9“ p\u0159\u00edrodn\u011b polosladk\u00e1 a sladk\u00e1, s dobrou \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0438\u0432\u0430\u044e\u0449\u0435\u0439 kyselost b\u00edl\u00fdch v\u00edn. V\u0161e je mo\u017en\u00e9 rozd\u011blit na t\u0159i skupiny: aperitivy, „pol\u00e9vkov\u00e9“ v\u00edna (doprovodn\u00e9 j\u00eddlo) a digestivy, na role, kter\u00e9 v l\u00e9t\u011b skv\u011ble hod\u00ed elitn\u00ed polosladk\u00e1 a sladk\u00e1 n\u011bmeck\u00e9 \u0440\u0438\u0441\u043b\u0438\u043d\u0433\u0438.\n<\/p>\n
\nJako aperitiv je nejlep\u0161\u00ed zvolit nejjednodu\u0161\u0161\u00ed a lehk\u00e9 b\u00edl\u00e9 nebo r\u016f\u017eov\u00e9 such\u00e9 v\u00edno (petit chablis, bordeaux blanc sec, entre-deux-zuzana p\u0159\u00e1tel, bourgogne aligote, alsask\u00e1 sylvaner a edelzwicker, bordeaux rose, cote-du-rhone rose; pak se tyto stejn\u00e9 v\u00edno m\u016f\u017ee nab\u00eddnout a k n\u011bkter\u00fdm j\u00eddl\u016fm), nebo \u043d\u0435\u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 bez ud\u00e1n\u00ed roku \u2013 champagne brut.\n<\/p>\n
\nD\u00e1le v\u0161e z\u00e1vis\u00ed na j\u00eddlo. Jsou potraviny a ko\u0159en\u00ed, kter\u00e9 nen\u00ed kombinovat ani s jedn\u00edm v\u00ednem. \u0160\u0165ov\u00edk a \u0161pen\u00e1t, nap\u0159\u00edklad, dod\u00e1vaj\u00ed v\u00ednu nep\u0159\u00edjemnou kovovou chu\u0165. Tekut\u00fd \u017eloutek pevn\u011b prodchne na\u0161e receptory, \u010d\u00edm\u017e se st\u00e1vaj\u00ed m\u00e9n\u011b citliv\u00e9. Sna\u017e\u00ed oslabit chu\u0165 a o\u0159echy \u2013 zejm\u00e9na pra\u017een\u00e9 ara\u0161\u00eddy. Nebezpe\u010dn\u00e9 olivy. Syrov\u00e9 raj\u010data maj\u00ed vysokou kyselost.\n<\/p>\n
\n Ocet \u2013 je nejv\u011bt\u0161\u00edm nep\u0159\u00edtelem v\u00edna. Velmi ostr\u00e9 om\u00e1\u010dky jsou vhodn\u00e9 pouze pod vodku. Jinak \u2013 je mo\u017en\u00e9 experimentovat, proto\u017ee v gastronomick\u00fdch pravidlech francouzsk\u00fdch a anglick\u00fdch odborn\u00edk\u016f je \u0159ada \u043d\u0435\u0441\u043e\u0432\u043f\u0430\u0434\u0435\u043d\u0438\u0439 a dokonce rozpor\u016f. Nicm\u00e9n\u011b n\u011bkter\u00e9 kombinace v\u00edn a pokrm\u016f ji\u017e staly klasick\u00e9. Pokusme se vybrat z nich ty „letn\u00ed“.\n<\/p>\n
\nZelenina. Arty\u010doky a ch\u0159est se li\u0161\u00ed m\u00edrn\u011b m\u00edrn\u011b naho\u0159klou chut\u00ed, s chut\u00ed, a podle n\u00e1zoru \u0159ady sommelier, se k nim dob\u0159e hod\u00ed velmi m\u00e1lo v\u00edna \u2013 p\u0159edev\u0161\u00edm Muscat d ‚ Alsace a Vin jaune („\u017elut\u00e9 v\u00edno“ z oblasti \u0416\u044e\u0440\u0430).\n<\/p>\n
\nDal\u0161\u00ed odborn\u00edci rad\u00ed, aby se kombinace arty\u010doky s r\u016f\u017eov\u00fdm v\u00ednem. Pod lilek doporu\u010duj\u00ed lehk\u00e9 \u010derven\u00e9 (\u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0435 a alsask\u00e9 pinot noir, cote-du-rhone rouge, Bordeaux rouge), a pod syrov\u00e1 zelenina \u2013 b\u00edl\u00e9 bourgogne aligote, Petit Chablis (petit chablis) a \u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0435 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u044b. K tak \u0443\u043c\u0435\u0441\u0442\u043d\u043e\u043c\u0443 v l\u00e9t\u011b \u0433\u0430\u0441\u043f\u0430\u0447\u0447\u043e nejl\u00e9pe podat r\u016f\u017eov\u00e1 v\u00edna \u2013 nap\u0159\u00edklad, \u0440\u043e\u043d\u0441\u043a\u0438\u0439 Tavel.\n<\/p>\n
\nRak m\u016f\u017eete doprov\u00e1zet takov\u00fdmi b\u00edl\u00fdmi v\u00edny, jako jsou Sancerre, \u0411\u0443\u0440\u0433\u043e\u043d\u044c \u0430\u043b\u0438\u0433\u043e\u0442\u0435, such\u00fd riesling.\n<\/p>\n
\nMo\u0159sk\u00e9 plody maj\u00ed r\u00e1di v\u00edno s v\u00fdrazn\u00fdmi miner\u00e1ln\u00edmi a ne ovocn\u011b-kv\u011btinov\u00fdmi t\u00f3ny: Muscadet, Chablis, such\u00fd alsask\u00fd riesling, Champagne brut blanc de blancs (pouze z b\u00edl\u00e9 odr\u016fdy chardonnay). Mimochodem, posledn\u00ed \u2013 ale nutn\u011b nejlep\u0161\u00ed a nejl\u00e9pe \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 \u2013 doporu\u010duj\u00ed a k \u010dern\u00e9 \u0438\u043a\u0440\u0435. K relativn\u011b jednoduch\u00fdm podle chuti \u043a\u0430\u043b\u044c\u043c\u0430\u0440\u0430\u043c, \u043c\u0438\u0434\u0438\u044f\u043c a krevetk\u00e1m se pod\u00e1v\u00e1 leh\u010d\u00ed v\u00edna (muscadet, petit chablis, macon-villages, bourgogne aligote), k \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u044b\u043c \u043e\u043c\u0430\u0440\u0430\u043c, a to zejm\u00e9na pod z\u00e1minkou, \u2013 elitn\u00ed such\u00e9 \u0440\u0438\u0441\u043b\u0438\u043d\u0433\u0438, corton charlemagne, b\u00edl\u00e9 hermitage a pessac-leognan, savennieres, Chablis premier a grand cru, meursault, nejlep\u0161\u00ed \u0161ampa\u0148sk\u00e9 \u0431\u0440\u044e\u0442\u044b blanc de blancs (nap\u0159\u00edklad, Comtes de Champagne od Taittinger). <\/p>\n
\nSushi dobr\u00e9, s Chablis, Meursault, Muscadet, Saint veran, b\u00edl\u00e9 \u0431\u043e\u0440\u0434\u043e\u0441\u043a\u0438\u043c\u0438 Graves.\n<\/p>\n
\n\u017dab\u00ed no\u017ei\u010dky rad\u00ed, aby se um\u00fdt Petit Chablis nebo jednoduch\u00e9 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u043e\u043c.\n<\/p>\n
\nPod ryby obvykle jde o b\u00edl\u00e9 such\u00e9 v\u00edno, n\u011bkdy \u2013 rose. A i zde plat\u00ed univerz\u00e1ln\u00ed pravidlo: jednoduch\u00e9 j\u00eddlo \u2013 jednoduch\u00e9 v\u00edno, po slo\u017eit\u00e9 a \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u043e\u043c\u0443 \u2013 vynikaj\u00edc\u00ed. Kr\u00e9mov\u00e1 om\u00e1\u010dka vy\u017eaduje syt\u00e9 elitn\u00ed b\u00edl\u00e9ho v\u00edna, je \u017e\u00e1douc\u00ed, v\u011bku v dubov\u00fdch sudech (nejlep\u0161\u00ed v\u00edna z Burgundska, Bordeaux, \u00dadol\u00ed Loiry, \u00dadol\u00ed Rhony). Ryby, va\u0159en\u00e9 v om\u00e1\u010dce z \u010derven\u00e9ho v\u00edna, pot\u0159ebuje ve stejn\u00e9m v\u00edn\u011b a jako „doprovod“. K velmi tu\u010dn\u00fdch ryb\u00e1ch dob\u0159e hod\u00ed luxusn\u00ed v\u00edno s v\u00fdrazn\u011bj\u0161\u00ed kyselost\u00ed a vysok\u00fdm obsahem alkoholu: b\u00edl\u00e1 hermitage, chablis premier nebo grand cru vin jaune.\n<\/p>\n
\nUzen\u00e9 ryby a ryb\u00ed pa\u0161tika tak\u00e9 po\u017eaduj\u00ed, syt\u00e9 a jasn\u00e9 v\u00edna: Chablis premier cru, nejlep\u0161\u00ed Pouilly-fume, Sancerre a riesling, Champagne blanc de blancs.\n<\/p>\n
\nS b\u00edl\u00fdm masem (vep\u0159ov\u00e9, telec\u00ed, ku\u0159ec\u00ed), v z\u00e1vislosti na jeho p\u0159\u00edpravu, harmonizuje a b\u00edl\u00e9 a \u010derven\u00e9 v\u00edno. Tak, sma\u017een\u00e9 telec\u00ed na \u0440\u0435\u0431\u0440\u044b\u0448\u043a\u0430\u0445 lep\u0161\u00ed je v kombinaci s \u010derven\u00fdm v\u00ednem, a \u0437\u043e\u0431\u043d\u044b\u0435 \u017el\u00e1zy tele (ris de veau) \u2013 s m\u00f3dn\u00ed b\u00edl\u00e9: Montrachet, Corton-charlemagne, Meursault, vin jaune.\n<\/p>\n
\nNen\u00ed snadn\u00e9 se v\u011bci maj\u00ed s dezerty. Asi nejlep\u0161\u00ed volba \u2013 po ve\u010de\u0159i tepl\u00fd letn\u00ed ve\u010der odz\u00e1tkovat l\u00e1hev dobr\u00e9ho a dob\u0159e vychlazen\u00e9ho n\u011bmeck\u00e9ho ryzlink r\u00fdnsk\u00fd auslese, beerenauslese, trockenbeerenauslese nebo tak a prody\u0161n\u00e9 zimn\u00ed sv\u011b\u017eest „ledov\u00e9ho v\u00edna“ \u2013 a t\u00edmto omezit. Doprov\u00e1zet takov\u00e9 v\u00edno tradi\u010dn\u00edmi rusk\u00fdmi dezerty nebezpe\u010dn\u00e9: jsou p\u0159\u00edli\u0161 sladk\u00e9.<\/p>\n
Kdy\u017e u\u017e se v\u00e1m ur\u010dit\u011b nechce dezert \u2013 dejte ji pak bu\u010f vyberte si nen\u00ed p\u0159\u00edli\u0161 sladk\u00fd pi\u0161kotov\u00fd dort nebo \u0161tr\u00fadl. Pod \u0448\u0430\u0440\u043b\u043e\u0442\u043a\u0443 nebo francouzsk\u00fd citronov\u00fd kol\u00e1\u010d lze nab\u00eddnout sob\u011b a host\u016fm Sauternes, \u0411\u0430\u0440\u0441\u0430\u043a, Cerons, Sainte-croix-du-mont, Monbazillac. <\/p>\n
\nKombinace tak p\u0159irozen\u00fdch v l\u00e9t\u011b \u010derstv\u00e9 ovoce s v\u00ednem je velmi problematick\u00fd. Jablka, citrusov\u00e9 plody a dal\u0161\u00ed ovoce s vysokou kyselost\u00ed zcela vylou\u010deny. N\u011bkte\u0159\u00ed odborn\u00edci rad\u00ed n\u00e1sleduj\u00edc\u00ed p\u00e1ry: \u010derstv\u00e9 jahody a \u0161ampa\u0148sk\u00e9, broskve a vin jaune, meru\u0148ky a Sauternes. Mo\u017en\u00e1 se v\u00e1m to bude l\u00edbit, a m\u016f\u017ee b\u00fdt, a nen\u00ed. Zkuste to!\n<\/p>\n
Such\u00e9 b\u00edl\u00e9 a r\u016f\u017eov\u00e9 v\u00edno je celkov\u011b jednodu\u0161\u0161\u00ed a obvykle se li\u0161\u00ed dobr\u00e1 osv\u011b\u017euj\u00edc\u00ed kyselost, p\u0159i absenci \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 t\u0159\u00edslovin. Krom\u011b toho, v l\u00e9t\u011b…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[52],"tags":[],"class_list":["post-2936","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informace"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/comments?post=2936"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2936\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/media?parent=2936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}