![](\"\/wp-content\/uploads\/a608ed4a9914be41d02d7ddbac2ffdaa.jpg\")
<\/p>\n<\/p>\n
\n \u041f\u043e\u043b\u0438\u0440\u0443\u044f chu\u0165 r\u016fzn\u00fdch j\u00eddel a n\u00e1poj\u016f, v\u017edy jsem si u\u017eil i „\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438“: s\u016fl, pep\u0159, bylinky, ko\u0159en\u00ed, citronovou \u0161\u0165\u00e1vu, obl\u00edben\u00e9 ko\u0159en\u00ed. Co mi nikdy nenapadlo to pou\u017e\u00edt, tak je to voda. V\u017edy\u0165 u vody ne chu\u0165, nen\u00ed nic posiluje, ale \u0159ed\u00ed.\n<\/p>\n
\nAle p\u0159ed p\u00e1r m\u011bs\u00edci zn\u00e1m\u00fd lond\u00fdnsk\u00fd barman ozn\u00e1mil mi, \u017ee lehk\u00e9 koktejly mohou b\u00fdt v\u00edce vo\u0148av\u00e9 ne\u017e siln\u011bj\u0161\u00ed n\u00e1poje. Toto pozorov\u00e1n\u00ed se tla\u010dil m\u011b k experimentov\u00e1n\u00ed s \u0159ed\u011bn\u00edm vodou, v\u00edna a dal\u0161\u00edch n\u00e1poj\u016f. A v tomto m\u011bs\u00edci jeden barista mi uk\u00e1zal, \u017ee k\u00e1vu lze p\u0159ipravit v\u00edce vo\u0148av\u00e9, s pou\u017eit\u00edm m\u00e9n\u011b zrn a v\u00edce vody.\n<\/p>\n
\nJak se uk\u00e1zalo, pravda je, \u017ee voda, ve skute\u010dnosti, u\u017eite\u010dn\u00fd katalyz\u00e1tor kytice \u2013 pr\u00e1v\u011b proto, \u017ee je \u0159ed\u00ed zb\u00fdvaj\u00edc\u00ed p\u0159\u00edsady, d\u00edky kter\u00e9 je schopen zlep\u0161it celkov\u00fd \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 rovnov\u00e1hu.\n<\/p>\n
\nNen\u00ed \u017e\u00e1dn\u00fdm tajemstv\u00edm, \u017ee alkohol v n\u00e1poji pom\u00e1h\u00e1 zprost\u0159edkovat n\u00e1s jeho kytice. Ve stejn\u00e9 dob\u011b, kdy je obsah alkoholu vy\u0161\u0161\u00ed ne\u017e 12% objemu n\u00e1poj, za\u010dneme poci\u0165ovat jeho vlastn\u00ed obt\u011b\u017euj\u00edc\u00ed \u00fa\u010dinky na na\u0161e receptory. Siln\u00e9 n\u00e1poje jako whisky a ginu, pevnost 40 stup\u0148\u016f a v\u00edce, m\u016f\u017ee b\u00fdt docela \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0438\u043c\u0438.\n<\/p>\n
\nFanou\u0161ci a odborn\u00edci whisky velkou pozornost v\u011bnuj\u00ed hodnocen\u00ed „nosu“ n\u00e1poj, ch\u00e1pe jeho v\u016fn\u011b spr\u00e1vn\u011b \u043f\u043e\u0434\u043e\u0431\u0440\u0430\u043d\u043d\u043e\u043c \u0431\u043e\u043a\u0430\u043b\u0435. A t\u00edmto \u0437\u043d\u0430\u0442\u043e\u043a\u0430\u043c dob\u0159e zn\u00e1mo, \u017ee \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u0432 p\u0159i degustaci whisky vodou t\u00e9m\u011b\u0159 o polovinu, je mo\u017en\u00e9 v\u00fdrazn\u011b sn\u00ed\u017eit \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0435\u0435 vliv alkoholu a \u00fa\u017easn\u00fdm zp\u016fsobem odhalit jeho chu\u0165.\n<\/p>\n
\nMolekuly alkoholu, a molekuly aromatick\u00fdch slou\u010denin \u2013 \u043b\u0435\u0442\u0443\u0447\u0438. Tj. oni odpa\u0159it z povrchu j\u00eddla a pit\u00ed a ve vzduchu se dostanou na na\u0161e receptory hluboko do dutin nosu.\n<\/p>\n
\nVonn\u00e9 molekuly chemicky v\u00edce podobn\u00e9 s molekulami alkoholu, ne\u017e s vodou, tak\u017ee maj\u00ed tendenci „dr\u017eet“ na \u0441\u043f\u0438\u0440\u0442\u0443. A to znamen\u00e1, \u017ee v\u00edce aktivn\u011b odpa\u0159it z n\u00e1poj, v n\u011bm\u017e m\u00e9n\u011b alkoholu, kter\u00fd je dr\u017e\u00ed.\n<\/p>\n
\nTo znamen\u00e1, \u017ee \u010d\u00edm siln\u011bj\u0161\u00ed je n\u00e1poj, t\u00edm siln\u011bj\u0161\u00ed to „dr\u017e\u00ed“ sv\u00e9 aromatick\u00e9 slou\u010deniny a t\u00edm m\u00e9n\u011b \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438 se uvol\u0148uje do vzduchu. P\u0159idejte vodu \u2013 a \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0435\u0435 \u00fa\u010dinek alkoholu se sn\u00ed\u017e\u00ed, a odpa\u0159ov\u00e1n\u00ed chut\u00ed vylet\u011bt. <\/p>\n
To vysv\u011btluje, pro\u010d koktejly typu Manhattan (vermut s whisky) m\u016f\u017ee b\u00fdt m\u00e9n\u011b \u0430\u0440\u043e\u043c\u0430\u0442\u043d\u044b, ne\u017e n\u00edzkoalkoholick\u00e9 mo\u017enosti, o \u010dem a mluv\u00ed mnoho barman\u016f.\n<\/p>\n
\nAudrey Sanders z New Yorku Pegu Club to je p\u0159ivedlo na my\u0161lenku vytvo\u0159en\u00ed „n\u00e1poj\u016f naopak“, jak je nazvala: v nich siln\u00fd alkohol hraje podp\u016frnou roli ve vztahu k \u0432\u0435\u0440\u043c\u0443\u0442\u0430\u043c a jin\u00e9 \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u043c slo\u017eek. Jej\u00ed „Madeira Martinez“ obsahuje 1 \u010d\u00e1st ginu (40% alc.) a 2 \u010d\u00e1sti madeiry (20% alc.), kter\u00e9 spolu maj\u00ed pevnost v oblasti 30% \u2013 do toho, jak budou d\u00e1le z\u0159ed\u011bn s ledem. „Intro to Aperol“ s dv\u011bma \u010d\u00e1stmi 11%-t\u00e9ho stoln\u00edho v\u00edna a jedna \u010d\u00e1st ginu, m\u00e1 zhruba 20% pevnost. Podle Audrey, v n\u00e1poj\u00edch tohoto druhu z\u00e1kladn\u00ed my\u0161lenka \u2013 zd\u016fraznit \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0443 slab\u0161\u00edch slo\u017eek.\n<\/p>\n
\nVid\u011bt, \u017ee ze sebe p\u0159edstavuj\u00ed n\u00e1poje bez \u043e\u0431\u0436\u0438\u0433\u0430\u044e\u0449\u0435\u0433\u043e \u00fa\u010dinku etanolu, jsem \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u043b n\u011bkolik vzork\u016f \u010distou vodou v pom\u011bru 3-k-1, \u0441\u0432\u0435\u0434\u044f jejich pevnost na \u00farove\u0148 \u0441\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0433\u043e v\u00edna. V\u0161echny jsou p\u0159itom z\u016fstaly v\u00fdrazn\u011b vo\u0148av\u00e9, a p\u00e1r anglick\u00fdch \u0434\u0436\u0438\u043d\u043e\u0432 \u2013 tak a v\u016fbec v\u00fdjime\u010dn\u00e9. P\u0159id\u00e1n\u00ed trochu citr\u00f3nov\u00e9 \u0161\u0165\u00e1vy a cukrov\u00e9ho sirupu, u m\u011b je to divn\u00fd, ale p\u0159\u00edjemn\u00fd n\u00e1poj, druh „aqua-gin“.\n<\/p>\n
\n\u0412\u044b\u0441\u043e\u043a\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u044b\u0435 v\u00edna (s pevnost\u00ed v\u00edce ne\u017e 14% o.) \u010dasto charakterizuj\u00ed jako „ostr\u00fd“ a „nevyv\u00e1\u017een\u00e9“. <\/p>\n
\nChemici zab\u00fdvaj\u00edc\u00ed se \u043e\u0440\u0433\u0430\u043d\u043e\u043b\u0435\u043f\u0442\u0438\u043a\u043e\u0439, zjistili, \u017ee vysok\u00fd obsah alkoholu zd\u016fraz\u0148uje, \u017ee ho\u0159kost v chuti v\u00edna, sni\u017euje jeho \u043e\u0449\u0443\u0449\u0430\u0435\u043c\u0443\u044e kyselost a brzd\u00ed uvol\u0148ov\u00e1n\u00ed v\u011bt\u0161iny aromatick\u00fdch p\u0159ipojen\u00ed: zejm\u00e9na ovocn\u00e9 a kv\u011btinov\u00e9 v\u016fn\u011b.
\n Tj oa tvo\u0159en p\u0159ev\u00e1\u017en\u011b d\u0159evo – rostlinn\u00e9 (bylinn\u00e9) kytice.\n <\/p>\n
\nO sou\u010dasn\u00fdch pokusech s \u0159ed\u011bn\u00edm v\u00edna jsem nesly\u0161el, i kdy\u017e je zn\u00e1mo, \u017ee je to praktikovali ji\u017e sta\u0159\u00ed \u0159ekov\u00e9. A rozhodl jsem se experimentovat s californian \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u0435\u043c pevnost 14,9% o., \u0440\u0430\u0437\u0431\u0430\u0432\u0438\u0432 ji vodou asi do 12%\n<\/p>\n
\nU ne\u0159ed\u011bn\u00fd v\u00edna vkus byl „ostr\u00fd“, \u0434\u0436\u0435\u043c\u043e\u0432\u044b\u0439, trochu sirn\u00e9. \u0420\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u0430\u044f verze byla jednodu\u0161\u0161\u00ed ve v\u0161ech sm\u011brech, ale st\u00e1le velmi vo\u0148av\u00e1, s v\u00edce ne\u017e kysel\u00e9, m\u00e9n\u011b kysel\u00e9 a sp\u00ed\u0161 ovoce, ne\u017e \u0434\u0436\u0435\u043c\u043e\u0432\u0430\u044f.\n<\/p>\n
\nI kdy\u017e konkurenci na \u0159\u00e1dn\u00e9 12-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u043c\u0443 vinu z m\u00e9n\u011b sladkost\u00ed (potenci\u00e1ln\u011b m\u00e9n\u011b alkoholick\u00fdch) bobule \u0440\u0430\u0437\u0431\u0430\u0432\u043b\u0435\u043d\u043d\u043e\u0435 15-\u0433\u0440\u0430\u0434\u0443\u0441\u043d\u043e\u0435 v\u00edno sestavit nepoda\u0159ilo, ale dopadlo to p\u0159ekvapiv\u011b p\u0159\u00edjemn\u00fd a, podle m\u00e9ho n\u00e1zoru, vhodn\u011bj\u0161\u00ed pro letn\u00ed ve\u010dery, ne\u017e intenzivn\u00ed origin\u00e1l. Zbytky jsem \u0434\u043e\u0431\u0438\u0432\u0430\u043b st\u0159\u00eddav\u011b na hltan toho a jin\u00e9ho, t\u011b\u0161\u00ed kontrastem.\n<\/p>\n
\nM\u00edsto v\u00edce vody tam a k\u00e1vy. J\u00e1 jsem se o tom dozv\u011bd\u011bl od Jamese \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u0430 \u2013 v\u00edt\u011bze sv\u011btov\u00e9 sout\u011b\u017ee barista roku 2007, jeho\u017e v\u00e1\u0161e\u0148 pro \u0430\u0440\u043e\u043c\u0430\u0442\u0430\u043c \u0443\u0432\u0435\u043b\u0430 ho od espresso k filtr na k\u00e1vu, kytice, jeho\u017e m\u00e9n\u011b koncentrovan\u00fd, ale v\u00edce market mnohostrann\u00fd.\n<\/p>\n
\nPan Hoffman vlastn\u00ed spole\u010dnost, kter\u00e1 se zab\u00fdv\u00e1 \u043e\u0431\u0436\u0430\u0440\u043a\u043e\u0439 k\u00e1vy. V jednom z lond\u00fdnsk\u00fdch k\u00e1vy bar\u016f tr\u00e1vil mini-kurz, v\u011bnovan\u00fd \u0441\u0432\u0430\u0440\u0435\u043d\u043d\u043e\u043c\u0443 a filtr na k\u00e1vu. Oni s kolegy \u043f\u043e\u0434\u0431\u0438\u0440\u0430\u043b\u0438 kontrastn\u00ed odr\u016fdy, va\u0159it je v mnoha r\u016fzn\u00fdmi zp\u016fsoby a diskutovali s n\u00e1v\u0161t\u011bvn\u00edky d\u016fstojnost slo\u017eek, zp\u016fsoby va\u0159en\u00ed a chu\u0165ov\u00fdch odst\u00edn\u016f. <\/p>\n
\nNed\u00e1vno jsem pracovala se pod\u00edlet na ochutn\u00e1vky k\u00e1vy z Keni, Etiopie a Guatemala. Pra\u017een\u00ed u v\u0161ech byla slab\u00e1 \u2013 aby se vlastnosti odr\u016fdy nejsou \u0442\u0435\u0440\u044f\u043b\u0438\u0441\u044c ve v\u00edce intenzivn\u00edm, ale v\u00edce \u0443\u0441\u0440\u0435\u0434\u043d\u0435\u043d\u043d\u043e\u043c chuti, kter\u00fd se z\u00edsk\u00e1v\u00e1 p\u0159i siln\u00e9 \u043e\u0431\u0436\u0430\u0440\u043a\u0435. V ka\u017ed\u00e9m \u0161\u00e1lku n\u00e1poj byl v\u00fdrazn\u011b m\u00e9n\u011b koncentrovan\u00e9, ne\u017e obvykle d\u011bl\u00e1m s\u00e1m, ale ve stejn\u00e9 dob\u011b \u2013 chutn\u00e9 a v\u00edce \u0441\u0430\u043c\u043e\u0431\u044b\u0442\u043d\u044b\u043c.\n<\/p>\n
\nPan Hoffman vysv\u011btluje: standardy hradu uva\u0159il k\u00e1vu se pohybuj\u00ed velmi v\u00fdrazn\u011b. On s\u00e1m se zam\u011b\u0159uje na \u00farove\u0148 extrakci v 1.5% su\u0161iny. St\u00e1lost pevnosti se dosahuje pomoc\u00ed vysoce p\u0159esn\u00e9 oh\u0159\u00edva\u010de a digit\u00e1ln\u00ed \u0159adi\u010d, v\u00fddejn\u00ed mno\u017estv\u00ed vody s p\u0159esnost\u00ed na gramy.\n<\/p>\n
\n „Lov gram\u016f se m\u016f\u017ee zd\u00e1t \u0161\u00edlenstv\u00ed, \u2013 \u0159\u00edk\u00e1, \u2013 ale je to v\u00fdrazn\u011b ovliv\u0148uje chu\u0165“. Plusminus l\u017e\u00edce vody, je schopen se zm\u011bnit po\u010det \u044d\u043a\u0441\u0442\u0440\u0430\u0433\u0438\u0440\u0443\u0435\u043c\u043e\u0433\u043e l\u00e1tky na zcela vn\u00edmanou hodnotu. <\/p>\n
\nNe m\u00e9n\u011b d\u016fle\u017eit\u00e9, a zp\u016fsob, jak\u00fdm se d\u011bje extrakce rozpou\u0161t\u011bdla. Jak \u0159\u00edk\u00e1 Hoffman, chu\u0165 siln\u00e9 k\u00e1vy se \u010dasto zlep\u0161uj\u00ed zv\u00fd\u0161en\u00edm po\u010dtu zrn v porci p\u0159i sni\u017eov\u00e1n\u00ed \u010dasu a teploty p\u0159\u00edpravy, kter\u00fd umo\u017e\u0148uje z\u00edskat z obil\u00ed, pouze snadno \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0435\u043c\u0443\u044e \u010d\u00e1st aroma (chu\u0165). Nakonec z\u00edskal intenzivn\u00ed, ale jednoduch\u00e9 kytice. S\u00e1m Hoffman zast\u00e1nce \u00fapln\u011bj\u0161\u00ed extrakce z men\u0161\u00edho mno\u017estv\u00ed slab\u011b pra\u017een\u00e9 kvalitn\u00ed k\u00e1vy, v tomto p\u0159\u00edpad\u011b zrno d\u00e1v\u00e1 plnou paletu sv\u00fdch chut\u00ed a v\u016fn\u00ed.\n<\/p>\n
\n „Kdy\u017e piji k\u00e1vu,“ \u0159\u00edk\u00e1 Hoffman, m\u011b d\u016fle\u017eit\u00e1 \u010distota n\u00e1poje, tj. jeho osobit\u00fd, charakteristick\u00fd, zaj\u00edmav\u00fd kytice“. A ve skute\u010dnosti: slabost va\u0159en\u00e9 jim k\u00e1vy umo\u017e\u0148uje otev\u0159\u00edt a individuality r\u016fzn\u00fdch odr\u016fd, a n\u00e1poj v \u0161\u00e1lku jak se teplota m\u011bn\u00ed chu\u0165, pobyt a p\u0159\u00edjemn\u00e9 na chu\u0165 i p\u0159i pokojov\u00e9 teplot\u011b. „Nev\u00edm o \u017e\u00e1dn\u00e9 jin\u00e9 n\u00e1poje, kter\u00fd se m\u011bnil bych tak siln\u011b podle toho, jak ji p\u00edt,“ \u0159\u00edk\u00e1 Hoffman.\n <\/p>\n
\nP\u0159inesl jsem dom\u016f trochu p\u0159ipraven\u00e9ho panem \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c etiopii k\u00e1va \u0419\u0438\u0440\u0433\u0430\u0447\u0438\u0444\u0444, kter\u00fd je velmi r\u00e1d za neobvykl\u00fd bor\u016fvkov\u00e1 v\u016fn\u011b. A s pomoc\u00ed \u0440\u0435\u0444\u0440\u0430\u043a\u0442\u043e\u043c\u0435\u0442\u0440\u0430 (p\u0159\u00edstroje, monitory, rozpu\u0161t\u011bn\u00e9 l\u00e1tky) porovnali jej s t\u00edm, kter\u00fd p\u0159ipravil s\u00e1m. V m\u00e9m vzorku se uk\u00e1zalo 2,2 procenta rozpu\u0161t\u011bn\u00e9ho such\u00fd k\u00e1vov\u00fd l\u00e1tky.\n<\/p>\n
\nKdy\u017e jsem sn\u00ed\u017eila pevnost do doporu\u010den\u00fdch \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u043e\u043c 1,5 procent (p\u0159i\u010dem\u017e o t\u0159etinu m\u00e9n\u011b mlet\u00e9 k\u00e1vy na stejn\u00e9 porce: p\u0159ibli\u017en\u011b 12 g na 180 g vody), ovocn\u00e9 v\u016fn\u011b se staly mnohem \u0437\u0430\u043c\u0435\u0442\u043d\u0435\u0439, kytici obecn\u011b \u2013 zhiwei a jasn\u011bj\u0161\u00ed. „\u010cistota“ \u2013 jak to nazval pan Hoffman je opravdu vhodn\u00fd term\u00edn k popisu celkov\u00e9ho dojmu.\n<\/p>\n
\nTak\u017ee te\u010f va\u0159\u00edm k\u00e1vu s velk\u00fdm mno\u017estv\u00edm vody, a u m\u011b z\u00edsk\u00e1v\u00e1 mnohem v\u00edce \u0161\u00e1lk\u016f z b\u00fdval\u00e9ho po\u010dtu stohy obil\u00ed.\n<\/p>\n
\nPokud budete cht\u00edt vyzkou\u0161et trik s \u0159ed\u011bn\u00edm, \u017ee se neobejde bez \u0440\u0435\u0444\u0440\u0430\u043a\u0442\u043e\u043c\u0435\u0442\u0440\u0430. Ale pou\u017eit\u00ed rozm\u011brov\u00fdch n\u00e1stroj\u016f st\u00e1le je vhodn\u00e9, aby alespo\u0148 p\u0159ibli\u017en\u011b dodr\u017eet „zlat\u00e9 proporce“ pana \u0425\u043e\u0444\u0444\u043c\u0430\u043d\u0430. Pokud jste zvykl\u00ed va\u0159it silnou k\u00e1vu z drah\u00fdch zrn \u2013 zkuste zm\u011b\u0159it, voda a k\u00e1va na jeho formuli.\n<\/p>\n
\nNebo na jeden z ve\u010der\u016f, v\u00fdpln\u011b si sklenku v\u00edna nebo whisky \u2013 napi\u0161te tam trochu vody. A zjist\u00edte, \u017ee n\u00e1poj v \u0431\u043e\u043a\u0430\u043b\u0435 nebude \u0159edit, ale sp\u00ed\u0161e rozvinout a uk\u00e1zat se z t\u00e9 nejlep\u0161\u00ed str\u00e1nky.\n <\/p>\n","protected":false},"excerpt":{"rendered":"
\u041f\u043e\u043b\u0438\u0440\u0443\u044f chu\u0165 r\u016fzn\u00fdch j\u00eddel a n\u00e1poj\u016f, v\u017edy jsem si u\u017eil i „\u0443\u043b\u0443\u0447\u0448\u0438\u0442\u0435\u043b\u044f\u043c\u0438“: s\u016fl, pep\u0159, bylinky, ko\u0159en\u00ed, citronovou \u0161\u0165\u00e1vu, obl\u00edben\u00e9 ko\u0159en\u00ed. Co mi nikdy…<\/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-2948","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\/2948","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=2948"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2948\/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=2948"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2948"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2948"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}