{"id":2943,"date":"2020-01-09T11:31:15","date_gmt":"2020-01-09T08:31:15","guid":{"rendered":"http:\/\/vine-nn.ru\/jak-podavat-vino\/"},"modified":"2020-01-09T11:31:15","modified_gmt":"2020-01-09T08:31:15","slug":"jak-podavat-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/jak-podavat-vino\/","title":{"rendered":"Jak pod\u00e1vat v\u00edno?"},"content":{"rendered":"

<\/p>\n

\n V restauraci v\u00edno \u2013 biskupstv\u00ed sommelier. Domy roli sommeli\u00e9ra p\u0159eb\u00edr\u00e1 \u0161\u00e9f, kter\u00fd, v d\u016fsledku toho, mus\u00ed pochopit v\u00edn\u011b. Tato dovednost zahrnuje schopnost vybrat pro toho \u010di onoho j\u00eddla nejvhodn\u011bj\u0161\u00ed a p\u0159itom \u0434\u043e\u0441\u0442\u0438\u0433\u0448\u0443\u044e vrcholu l\u00e1hve.<\/p>\n

\nP\u0159i v\u00fdb\u011bru \u0433\u0430\u0441\u0442\u0440\u043e\u043d\u043e\u043c\u0438\u0447\u0435\u0441\u043a\u043e-v\u00edno kombinace v\u00fdznamnou roli p\u0159irozen\u011b hraje osobn\u00ed vkus. Nicm\u00e9n\u011b, stalet\u00ed star\u00e9 zku\u0161enosti umo\u017enily vypracovat z\u00e1kladn\u00ed principy ide\u00e1ln\u00edch kombinac\u00ed a hlavn\u00edch rozpor\u016f.\n<\/p>\n

\nV\u00fdvoj r\u016fzn\u00fdch v\u00edn prob\u00edh\u00e1 velmi r\u016fzn\u011b. Milovn\u00edk v\u00edna se zaj\u00edm\u00e1 pouze to nejlep\u0161\u00ed v\u00edno, kter\u00e1 sv\u00e9ho vrcholu. V z\u00e1vislosti na \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430, odr\u016fdy hrozn\u016f, p\u016fdy a \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438 (proces v\u00fdroby v\u00edna), \u0430\u043f\u043e\u0433\u0435\u0439 m\u016f\u017ee prob\u00edhat v obdob\u00ed od jednoho do dvaceti let. Je zn\u00e1mo, \u017ee v z\u00e1vislosti na \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430, to \u010di ono v\u00edno m\u016f\u017ee vyv\u00edjet dvakr\u00e1t a\u017e t\u0159ikr\u00e1t rychleji. Je v\u0161ak mo\u017en\u00e9 ur\u010dit druh \u0443\u0441\u0440\u0435\u0434\u043d\u0435\u043d\u043d\u043e\u0435 v\u00fdznam, na kter\u00e9m je mo\u017en\u00e9 stav\u011bt v z\u00e1vislosti na podm\u00ednk\u00e1ch skladov\u00e1n\u00ed v konkr\u00e9tn\u00edm skl\u00edpku a funkc\u00ed konkr\u00e9tn\u00ed \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430.\n<\/p>\n


\nPozn\u00e1mka:
\nBy nem\u011bla b\u00fdt zam\u011b\u0148ov\u00e1na \u0430\u043f\u043e\u0433\u0435\u0439 a maxim\u00e1ln\u00ed doba skladov\u00e1n\u00ed v\u00edna. Sklep s vy\u0161\u0161\u00ed nebo kol\u00edsav\u00e9 teploty urychluj\u00ed evoluci v\u00edn.<\/i><\/p>\n

Jak pod\u00e1vat v\u00edno<\/strong><\/p>\n

\nJe t\u0159eba v\u011bnovat pozornost v\u0161em t\u011bm nejmen\u0161\u00edm detail\u016fm, od okam\u017eiku, kdy l\u00e1hev je z\u00edsk\u00e1v\u00e1n ze sklepa a do toho, jak se v\u00edno dostane do sklenice. \u010c\u00edm star\u0161\u00ed v\u00edno, t\u00edm \u043e\u0441\u0442\u043e\u0440\u043e\u0436\u043d\u0435\u0439 je t\u0159eba s n\u00ed zach\u00e1zet. L\u00e1hev je t\u0159eba vz\u00edt z dr\u00e1hy ve sklep\u011b, pomalu p\u0159iv\u00e9st ji do svisl\u00e9 polohy a p\u0159ipsat hooda, kde ji bude p\u00edt. V\u00fdjimkou je situace, kdy l\u00e1hev p\u0159\u00edmo \u010dasto svaluj\u00ed na \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u0443\u044e ko\u0161\u00edku.<\/p>\n

\nV\u00edna jednodu\u0161\u0161\u00ed pod\u00e1v\u00e1 v\u00edce jednoduch\u00fdm zp\u016fsobem, a to je velmi k\u0159ehk\u00e1, je opravdu star\u00e9 v\u00edno l\u00e1skypln\u011b \u043f\u0435\u0440\u0435\u043b\u0438\u0432\u0430\u044e\u0442 do sklenice p\u0159\u00edmo z \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u043e\u0439 ko\u0161e, kde l\u00e1hev le\u017e\u00ed ve stejn\u00e9 situaci, \u017ee nap\u0159\u00edklad na ho\u0159e ve sklep\u011b.\n<\/p>\n

\nV\u00edno je mlad\u0161\u00ed, nebo prost\u011b mlad\u00e9 v\u00edno, siln\u00e9 t\u011blesn\u00e9 v\u00edna m\u00e1 smysl \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u0442\u044c, a to bu\u010f, aby se za pomoci provzdu\u0161\u0148ov\u00e1n\u00ed se zbavit stopy kva\u0161en\u00ed (plynu), nebo vyvolat blahod\u00e1rn\u00e9 pro ochutn\u00e1vky oxidaci, a to bu\u010f pro toho, aby se odd\u011blit v\u00edno od kalu, kter\u00fd se nach\u00e1z\u00ed na dn\u011b l\u00e1hve. V posledn\u00edm p\u0159\u00edpad\u011b, \u017ee v\u00edno by m\u011blo b\u00fdt pe\u010dliv\u011b \u043f\u0435\u0440\u0435\u043b\u0438\u0442\u043e v bl\u00edzkosti zdroj sv\u011btla \u2013 na tradici, kter\u00e1 jde od t\u00e9 doby, kdy nebylo elektrick\u00e9 osv\u011btlen\u00ed \u2013 sv\u00ed\u010dky (i kdy\u017e, opravdu, \u017e\u00e1dn\u00e9 p\u0159ednosti sv\u00ed\u010dka ne). To se prov\u00e1d\u00ed tak, aby rozpoznat a nechat na \u0434\u043e\u043d\u044b\u0448\u043a\u0435 l\u00e1hve \u043c\u0443\u0442\u044c a \u043d\u0435\u0440\u0430\u0441\u0442\u0432\u043e\u0440\u0438\u043c\u044b\u0439 sedimentu.\n<\/p>\n

Kdy\u017e \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u0442\u044c, kdy podat?<\/h2>\n

<\/p>\n

\nProfesor \u041f\u0435\u0439\u043d\u043e tvrd\u00ed, \u017ee je naprosto k ni\u010demu vyu\u017e\u00edt z\u00e1tku v dostate\u010dn\u00e9m p\u0159edstihu p\u0159ed pod\u00e1n\u00edm v\u00edna ke stolu, tak, jak na povrchu, kter\u00e1 se p\u0159i tomto styku se vzduchem je p\u0159\u00edli\u0161 mal\u00e1. <\/p>\n

Jak otev\u0159\u00edt l\u00e1hev<\/strong><\/p>\n

\nTobolka by m\u011bla b\u00fdt \u0441\u0440\u0435\u0437\u0430\u043d\u0430 hned pod \u0443\u0442\u043e\u043b\u0449\u0435\u043d\u0438\u0435\u043c hrdla nebo uprost\u0159ed n\u011bj. V\u00edno nesm\u00ed p\u0159ij\u00edt do styku s kovem kapsle. V p\u0159\u00edpad\u011b, \u017ee hrdlo pln\u011bn\u00e9 \u0441\u0443\u0440\u0433\u0443\u0447\u043e\u043c, je t\u0159eba od\u0159\u00edt jeho vlo\u010dek. Je\u0161t\u011b lep\u0161\u00ed je zkusit sundat no\u017eem pe\u010detn\u00ed vosk z horn\u00ed \u010d\u00e1sti hrdla: v\u00fdhodou t\u00e9to metody je, \u017ee l\u00e1hev a jej\u00ed obsah nen\u00ed \u0432\u0437\u0431\u0430\u043b\u0442\u044b\u0432\u0430\u0435\u0442\u0441\u044f.<\/p>\n

\nPro z\u00edsk\u00e1v\u00e1n\u00ed korku nejvhodn\u011bj\u0161\u00ed vyu\u017e\u00edvat \u0448\u0442\u043e\u043f\u043e\u0440\u043e\u043c spir\u00e1la \u0161roubem (\u0434\u0432\u0443\u0437\u0443\u0431\u0447\u0430\u0442\u044b\u043c \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0442\u0435\u043b\u0435\u043c dopravn\u00ed z\u00e1cpy to daleko t\u011b\u017e\u0161\u00ed). Teoreticky, korku d\u011blat str\u010den\u00ed p\u0159es skrz naskrz. Po vysunut\u00ed korku \u043e\u0431\u043d\u044e\u0445\u0438\u0432\u0430\u044e\u0442. To by nem\u011blo m\u00edt \u017e\u00e1dn\u00fd ciz\u00ed pach, nen\u00ed c\u00edtit k\u016fry korkov\u00e9ho dubu („chu\u0165 z\u00e1tky“). Pot\u00e9 v\u00edno se sna\u017e\u00ed, aby se p\u0159ed odesl\u00e1n\u00edm jeho pozv\u00e1n\u00ed, b\u00fdt naprosto jisti, \u017ee jeho kvalit\u011b.\n<\/p>\n

P\u0159i jak\u00e9 teplot\u011b?<\/strong><\/p>\n

\nPokud pod\u00e1v\u00e1me v\u00edno p\u0159i neodpov\u00eddaj\u00edc\u00ed teplot\u011b, lze ji „zab\u00edt“. Naopak, spr\u00e1vn\u00e1 teplota ukazuje sv\u00e9 nejlep\u0161\u00ed kvality.<\/p>\n

\nM\u00e1lokdy se stane, \u017ee v\u00edno m\u00e1 p\u0159esn\u011b tu spr\u00e1vnou teplotu, je proto velmi u\u017eite\u010dn\u00e9 m\u00edt vinn\u00fd teplom\u011br: pokud jdete do restaurace \u2013 kapesn\u00ed, a pokud se uch\u00e1z\u00edte v\u00edno doma \u2013 speci\u00e1ln\u00ed lahvov\u00e1. Teplota pod\u00e1v\u00e1n\u00ed v\u00edna je z\u00e1visl\u00e1 na \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 (a t\u00edm i jej\u00ed typ), od st\u00e1\u0159\u00ed v\u00edna a do jist\u00e9 m\u00edry od okoln\u00ed teploty. Tak\u00e9 nezapome\u0148te, \u017ee v\u00edno se zah\u0159eje v \u0431\u043e\u043a\u0430\u043b\u0435.\n<\/p>\n

\n

Velk\u00e9 \u010derven\u00e9 v\u00edno Bordeaux 16-17\u00b0
\nVelk\u00e9 \u010derven\u00e9 v\u00edno \u0411\u0443\u0440\u0433\u043e\u043d\u044c 15-16\u00b0
\nVysoce kvalitn\u00ed \u010derven\u00e1 v\u00edna, skv\u011bl\u00e9 \u010derven\u00e9 v\u00edno, nedos\u00e1hli vrcholu 14-16\u00b0
\nSkv\u011bl\u00e9 such\u00e9 b\u00edl\u00e9 v\u00edno 14-16\u00b0
\nLehk\u00e9, ovocn\u00e9, mlad\u00e9 \u010derven\u00e9 v\u00edno 11-12\u00b0
\nR\u016f\u017eov\u00e9 v\u00edno 10-12\u00b0
\nSuch\u00e9 b\u00edl\u00e9 a m\u00edstn\u00ed \u010derven\u00e1 v\u00edna 10-12\u00b0
\nMal\u00e9 b\u00edl\u00e9 a m\u00edstn\u00ed b\u00edl\u00e1 v\u00edna 8-10\u00b0
\n\u0160ampa\u0148sk\u00e9 \u0161umiv\u00e9 v\u00edno 7-8\u00b0
\n\u041b\u0438\u043a\u0435\u0440\u0438\u0441\u0442\u044b\u0435 v\u00edna 6\u00b0<\/p>\n

\nTyto ukazatele by se m\u011bla zv\u00fd\u0161it o jeden-dva stupn\u011b, pokud jde o star\u00e9m v\u00edn\u011b.
\nTam je trend pod\u00e1v\u00e1me n\u011bkolik v\u00edce studen\u00fdch v\u00edna na \u0430\u043f\u0435\u0440\u0435\u0442\u0438\u0432 a v\u00edce bl\u00edzk\u00fdmi na pokojovou teplotu v\u00edna, kter\u00e9 doprov\u00e1zej\u00ed j\u00eddlo. Stejn\u011b tak, by m\u011bl v\u011bnovat pozornost na klima nebo teplotu v m\u00edstnosti. P\u0159i hork\u00e9m podneb\u00ed v\u00edno, podan\u00e9 p\u0159i teplot\u011b 11 stup\u0148\u016f, se bude zd\u00e1t zbyte\u010dn\u011b za studena, tak to stoj\u00ed za to, aby do 13 nebo dokonce 14 stup\u0148\u016f.<\/p>\n

\nNicm\u00e9n\u011b je t\u0159eba se vyhnout p\u0159ekro\u010den\u00ed prahu 20 stup\u0148\u016f, nebo\u0165 po tomto omezen\u00ed se projevuj\u00ed fyzik\u00e1ln\u011b-chemick\u00fdch jev\u016f, kter\u00e9 maj\u00ed vliv na kvalitu v\u00edna, a jako v\u00fdsledek, kaz\u00ed po\u017eitek z ochutn\u00e1vky. To se d\u011bje bez ohledu na \u017eivotn\u00ed \u0442\u0435\u043c\u043f\u0435\u0440\u0435\u0442\u0443\u0440\u044b.\n<\/p>\n

V restauraci<\/h2>\n

<\/p>\n

\nV restauraci manipulac\u00ed s lahv\u00ed zab\u00fdvaj\u00edc\u00ed se sommeli\u00e9rem. Je to stejn\u00e9 \u043e\u0431\u043d\u044e\u0445\u0438\u0432\u0430\u0435\u0442 z\u00e1tku, ale zkusit v\u00edno d\u00e1v\u00e1 \u0437\u0430\u043a\u0430\u0437\u0430\u0432\u0448\u0435\u043c\u0443 jeho.
\n P\u0159ed t\u00edm nab\u00edz\u00ed mo\u017enosti v\u00fdb\u011bru v\u00edna v z\u00e1vislosti na objednan\u00fdch j\u00eddel.<\/p>\n

\nVelmi u\u017eite\u010dn\u00e9 prozkoumat vinn\u00fd l\u00edstek. Ne proto, \u017ee to umo\u017e\u0148uje do tajemstv\u00ed konkr\u00e9tn\u00edho sklepa, ale proto, \u017ee podle n\u00ed lze hodnotit \u00farove\u0148 kvalifikace sommelier dodavatele v\u00edna a majitele restaurace. Podle evropsk\u00fdch standard\u016f, ve vinn\u00e9 kart\u011b self-respektovat restaurace pro ka\u017ed\u00e9 v\u00edno mus\u00ed b\u00fdt uvedeny n\u00e1sleduj\u00edc\u00ed informace: \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d, \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c, m\u00edsto pln\u011bn\u00ed, p\u0159\u00edjmen\u00ed \u043d\u0435\u0433\u043e\u0446\u0438\u0430\u043d\u0442\u0430 a majitele hospod\u00e1\u0159stv\u00ed \u2013 autora a je zodpov\u011bdn\u00fd za kvalitu v\u00edna.\n<\/p>\n

\nVinn\u00fd l\u00edstek je drah\u00fd restaurace by m\u011bla poskytovat \u0161irok\u00fd v\u00fdb\u011br, jak z hlediska po\u010dtu \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u043e\u0432, tak pokud jde o rozmanitost \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043e\u0432 a kvality (mnoho restaurac\u00ed, bohu\u017eel, maj\u00ed \u0161patn\u00fd zvyk nab\u00edzet z\u00e1kazn\u00edk\u016fm ne\u00fasp\u011b\u0161n\u00e9 \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u044b…).\n<\/p>\n

Rozumn\u011b se skl\u00e1d\u00e1 karta by m\u011bla maxim\u00e1ln\u011b bl\u00ed\u017eit stylu a gastronomick\u00e9m oboru restaurace, a mo\u017en\u00e1 v n\u00ed budou dob\u0159e prezentov\u00e1ny m\u00edstn\u00ed v\u00edna.\n<\/p>\n

Ob\u010das, v restauraci v\u00e1m mohou nab\u00eddnout sv\u00e9 vlastn\u00ed v\u00edno“: opravdu, tam je mnoho p\u0159\u00edjemn\u00fdch v\u00edn, ne\u017e jsou v\u00edna AOC. kter\u00e9, mimochodem, nikdy se st\u00e1vaj\u00ed velk\u00fdmi.<\/p>\n

Podle materi\u00e1l\u016f pr\u016fvodce Hachette<\/p>\n","protected":false},"excerpt":{"rendered":"

V restauraci v\u00edno \u2013 biskupstv\u00ed sommelier. Domy roli sommeli\u00e9ra p\u0159eb\u00edr\u00e1 \u0161\u00e9f, kter\u00fd, v d\u016fsledku toho, mus\u00ed pochopit v\u00edn\u011b. Tato dovednost zahrnuje schopnost vybrat…<\/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-2943","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\/2943","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=2943"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2943\/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=2943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}