{"id":2953,"date":"2020-01-09T11:35:35","date_gmt":"2020-01-09T08:35:35","guid":{"rendered":"http:\/\/vine-nn.ru\/jako-ochutnavka-vina\/"},"modified":"2020-01-09T11:35:35","modified_gmt":"2020-01-09T08:35:35","slug":"jako-ochutnavka-vina","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/jako-ochutnavka-vina\/","title":{"rendered":"Jako ochutn\u00e1vka v\u00edna"},"content":{"rendered":"<ul style=\"letter-spacing:1px;\">\n<li>Master-t\u0159\u00edda sommelier s ochutn\u00e1vkou<\/li>\n<\/ul>\n<p>\n Jen p\u00edt (vodu) \u2013 je to fyziologick\u00e1 pot\u0159eba, p\u00edt v\u00edno \u2013 to je pot\u011b\u0161en\u00ed, a to m\u016f\u017ee b\u00fdt v\u00edce \u010di m\u00e9n\u011b siln\u00fd v z\u00e1vislosti na v\u00edna, podm\u00ednky degustace, \u0447\u0443\u0442\u043a\u043e\u0441\u0442\u0438 ochutn\u00e1vka.\n<\/p>\n<p>\nExistuje n\u011bkolik druh\u016f degustac\u00ed, z nich\u017e ka\u017ed\u00e1 m\u00e1 sv\u00e9 vlastn\u00ed c\u00edle:<br \/>\nochutn\u00e1vka technick\u00e1, analytick\u00e1, srovn\u00e1vac\u00ed, troj\u00faheln\u00edkov\u00e1, atd.. kter\u00e9 jsou p\u0159ij\u00edm\u00e1ny od profesion\u00e1l\u016f.\n<\/p>\n<p>\nJedna z forem ochutn\u00e1vky, \u0441\u0442\u0430\u0432\u044f\u0449\u0430\u044f do slep\u00e9 uli\u010dky mnoha nov\u00e1\u010dky, je spustiteln\u00fd v mnoha restaurac\u00edch ritu\u00e1l kontroly v\u00edna na vady, b\u011bhem kter\u00e9ho \u010d\u00ed\u0161n\u00edk nal\u00e9v\u00e1 do sklenice trochu vybran\u00e9ho v\u00edna, abyste si ji vyzkou\u0161eli. To umo\u017e\u0148uje, aby se ujistil v tom, \u017ee, za prv\u00e9, to m\u00e1 tu spr\u00e1vnou teplotu, a za druh\u00e9, \u017ee nem\u00e1 \u017e\u00e1dn\u00e9 zjevn\u00e9 vady, nej\u010dast\u011bji spojen\u00e9 s korkem. Upustit od v\u00edna jen proto, \u017ee se v\u00e1m nel\u00edbilo, \u017ee jste p\u0159i tom nen\u00ed opr\u00e1vn\u011bn.\n<\/p>\n<p>\nPro znalce v\u00edna je c\u00edlem ochutn\u00e1vky \u2013 vyt\u00e1hnout podstatu z v\u00edna, a to tak, aby mohli o n\u011bm pak mluvit a rozv\u00edjet horlivost \u010dichov\u00fdch a chu\u0165ov\u00fdch vjem\u016f.\n<\/p>\n<p>\nDegustace v\u00edna nen\u00ed \u043f\u0440\u0438\u0441\u0442\u0430\u043b\u043e prov\u00e1d\u011bt \u043d\u0435\u0432\u0435\u0441\u0442\u044c kde a je n\u011bco, jako. V m\u00edstnosti by m\u011blo b\u00fdt p\u0159\u00edjemn\u00e9, dob\u0159e osv\u011btlen\u00fd (sv\u011btlo mus\u00ed b\u00fdt bu\u010f p\u0159irozen\u00e9, nebo ne \u0438\u0441\u043a\u0430\u0436\u0430\u044e\u0449\u0438\u043c barvy, tzv. &#8222;denn\u00edm&#8220;) o mo\u017enosti sv\u011btl\u00e9 barvy. V n\u011bm by nem\u011blo b\u00fdt ciz\u00ed pachy, jako jsou parf\u00e9my, v\u016fn\u011b kou\u0159e (tab\u00e1k nebo krbu), v\u016fn\u011b kuchyn\u011b nebo vo\u0148av\u00fdch kv\u011btin a tak d\u00e1le, Teplota by m\u011bla b\u00fdt st\u0159edn\u00ed (od 18 do 20 \u00b0C).\n<\/p>\n<p>\nD\u016fle\u017eit\u00fd je v\u00fdb\u011br vhodn\u00e9 sklenice. To by m\u011bl b\u00fdt bezbarv\u00fd a na mo\u017enosti tenk\u00fd, aby \u0161aty v\u00edna byla dob\u0159e vid\u011bt. Jeho forma by m\u011bla b\u00fdt v podob\u011b \u0442\u044e\u043b\u044c\u043f\u0430\u043d\u0430, to je, ne kter\u00e1 se zjevuje, jak to \u010dasto b\u00fdv\u00e1, ale naopak, lehce p\u0159il\u00e9haj\u00edc\u00ed. T\u011blo sklenice je odd\u011blen od jeho zalo\u017een\u00ed \u043d\u043e\u0436\u043a\u043e\u0439. Tato forma umo\u017e\u0148uje, aby se zabr\u00e1nilo zah\u0159\u00edv\u00e1n\u00ed v\u00edna v ruce (dr\u017e\u00ed sklenku p\u0159esn\u011b za no\u017eku) a usnad\u0148uje rota\u010dn\u00ed pohyby sklenice na v\u00edno, kter\u00e9 jsou nezbytn\u00e9 k tomu, aby urychlila nasycen\u00ed v\u00edno s kysl\u00edkem (a dokonce i jeho oxidaci), aby se projevovat jeho kytice.<\/p>\n<p>\nTvar sklenice tak ovliv\u0148uje \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0435 (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u043e\u0435) a chu\u0165ov\u00fd vn\u00edm\u00e1n\u00ed v\u00edna, \u017ee Francouzsk\u00e1 asociace pro normalizaci (AFNOR) a mezin\u00e1rodn\u00ed org\u00e1ny normalizaci (ISO) se, po v\u00fdzkum, normy pro poh\u00e1r, kter\u00fd zaji\u0161\u0165uje a \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0442\u043e\u0440\u0443 a spot\u0159ebiteli maxim\u00e1ln\u00ed \u00fa\u010dinnost. Tento typ sklenky je pojmenov\u00e1n jako &#8222;sklenice INAO&#8220; a plat\u00ed to nejen profesion\u00e1lov\u00e9. Lze ji zakoupit v n\u011bkter\u00fdch specializovan\u00fdch obchodech. Od n\u011bjak\u00e9 doby se francouz\u0161t\u00ed, n\u011bme\u010dt\u00ed a rakou\u0161t\u00ed skl\u00e1\u0159\u016f nab\u00edzej\u00ed na v\u00fdb\u011br spot\u0159ebitele \u0161irok\u00fd v\u00fdb\u011br sklenic na v\u00edno.\n<\/p>\n<p>\nNa ochutn\u00e1vku pou\u017e\u00edvaj\u00ed zrak, \u010dich, chu\u0165 a hmat. Samoz\u0159ejm\u011b. nejde o dotek prsty, \u00fasty, kter\u00fd je tak\u00e9 citliv\u00fd na &#8222;mechanick\u00e9&#8220; vliv\u016fm, jako je teplota, konzistence, rozpu\u0161t\u011bn\u00e9ho plynu a tak d\u00e1le\n<\/p>\n<h3>Vzhled<\/h3>\n<p>\nPrvn\u00ed kontakt s v\u00ednem spot\u0159ebitel nastav\u00ed, sledoval jeho vzhled. Jeden pohled na oble\u010den\u00ed v\u00edna (jedn\u00e1 se o souhrn zrakov\u00fdch dojm\u016f), kter\u00e1 do zna\u010dn\u00e9 m\u00edry z\u00e1vis\u00ed na pou\u017eit\u00fdch odr\u016fd, d\u00e1v\u00e1 mnoho informac\u00ed. Vzhled v\u00edna d\u00e1v\u00e1 p\u0159\u00edle\u017eitost pro prim\u00e1rn\u00ed hodnocen\u00ed. A\u0165 u\u017e je to barva, v\u00edno by m\u011blo b\u00fdt jasn\u00e9, jeho barva \u2013 jednotn\u00e1. Z\u00e1kal je p\u0159\u00edznakem nemoci, od takov\u00e9ho v\u00edna by se m\u011blo upustit. Dom\u00e1c\u00ed dostupnost mal\u00fdch nerozpustn\u00fdch krystal\u016f \u0432\u0438\u043d\u043d\u043e\u043a\u0430\u043c\u0435\u043d\u043d\u043e\u0439 kyseliny, tzv. &#8222;\u0433\u0440\u0430\u0432\u0435\u043b\u044f&#8220; \u2013 kal, kter\u00fd vznik\u00e1 v n\u011bkter\u00fdch v\u00ednech z nachlazen\u00ed, p\u0159i tom. \u017ee to nem\u00e1 vliv na jejich kvalitu. S c\u00edlem ov\u011b\u0159it srozumitelnost v\u00edna, je t\u0159eba d\u00e1t si sklenku na jeden \u0159\u00e1dek mezi okem a zdrojem sv\u011btla, a transparentnost \u010derven\u00fdch v\u00edn je testov\u00e1n na b\u00edl\u00e9m pozad\u00ed (ubrus nebo kus pap\u00edru), pro kter\u00e9 by m\u011bly b\u00fdt m\u00edrn\u011b naklonit sklenku.\n<\/p>\n<p>\nDisk (povrch v\u00edna v \u0431\u043e\u043a\u0430\u043b\u0435) m\u00e1 tvar ov\u00e1lu a dohled nad n\u00edm d\u00e1v\u00e1 informace o v\u011bku a podm\u00ednek skladov\u00e1n\u00ed v\u00edna. Pot\u00e9 se hodnot\u00ed nuance jeho barvy. Mlad\u00e9 v\u00edno by m\u011bly b\u00fdt transparentn\u00ed, ale to nen\u00ed v\u017edy nezbytnou podm\u00ednkou pro star\u00e9 kvalitn\u00edch v\u00edn.\n<\/p>\n<p class=\"cite\"><i><br \/>\nP\u0159\u00edklady slovn\u00edk pou\u017eit\u00fd p\u0159i popisu vizu\u00e1ln\u00ed anal\u00fdzy v\u00edna.<br \/>\nNuance: purpurov\u00e9, gran\u00e1tov\u00e9 jablko, rub\u00ednov\u00e9, fialov\u00e9, \u0447\u0435\u0440\u0435\u0448\u043d\u0435\u0432\u043e\u0435, \u043f\u0438\u043e\u043d\u043e\u0432\u043e\u0435.<br \/>\nN\u00e1ro\u010dnost: lehk\u00e1, odoln\u00e1, bohat\u00fd, hlubok\u00fd, intenzivn\u00ed.<br \/>\n\u041e\u0442\u0431\u043b\u0435\u0441\u043a: matn\u00e9, tlumen\u00e9, co\u017e je smutn\u00fd, z\u00e1\u0159\u00edc\u00ed, t\u0159pytiv\u00e9.<br \/>\nSrozumitelnost a pr\u016fhlednost: nepr\u016fhledn\u00e9, kaln\u00e9, rozmazan\u00e9, pr\u016fzra\u010dn\u00e9, ide\u00e1ln\u00ed.<br \/>\n<\/i><\/p>\n<p>\n P\u0159i vizu\u00e1ln\u00ed hodnocen\u00ed v\u00edna by m\u011bly v\u011bnovat pozornost na jeho z\u00e1blesky, nebo, jak \u0159\u00edkaj\u00ed, t\u0159pyt. V\u00edno, u kter\u00e9ho existuje prosv\u00edt\u00e1, p\u011bkn\u00e9 a \u017eiv\u00e9, tlumen\u00e9 stejn\u00e9 v\u00edno, s nejv\u011bt\u0161\u00ed pravd\u011bpodobnost\u00ed, smutn\u00e9&#8230; Anal\u00fdza vzhledu v\u00edna je ukon\u010den hodnocen\u00edm sytost barev. Jeho by nem\u011bla b\u00fdt zam\u011b\u0148ov\u00e1na t odst\u00edny a t\u00f3ny.\n<\/p>\n<p>\n P\u0159i vizu\u00e1ln\u00ed anal\u00fdze na st\u011bn\u00e1ch sklenice na v\u00edno mohou b\u00fdt &#8222;nohy&#8220; nebo &#8222;\u0441\u043b\u0435\u0437\u043a\u0438&#8220; \u2013 kape, \u043e\u0431\u0440\u0430\u0437\u0443\u0435\u043c\u044b\u0435 v\u00ednem na st\u011bn\u00e1ch sklenice na v\u00edno, kdy\u017e se v\u00edno v n\u011bm kroutit, aby se l\u00e9pe c\u00edtit jeho v\u016fni. Nohy sv\u011bd\u010d\u00ed o \u00farovni nasycen\u00ed v\u00edno alkohol: u brandy v\u017edy no\u017ei\u010dky, a u m\u00edstn\u00edch v\u00edn, se jen z\u0159\u00eddka.\n<\/p>\n<h3>\nNos<\/h3>\n<p>\n\u041e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0430\u044f (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0430\u044f) hodnocen\u00ed \u2013 jedn\u00e1 se o druhou etapu ochutn\u00e1vka v\u00edna. N\u011bkter\u00e9 pachy okam\u017eit\u011b odm\u00edtnul, nap\u0159\u00edklad t\u011bkav\u00e9 kyseliny (\u043f\u0440\u043e\u043a\u0438\u0441\u0430\u043d\u0438\u0435, ocet), v\u016fn\u011b k\u016fry korkov\u00e9ho dubu (chu\u0165 z\u00e1tky), ale ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f kytici v\u00edna \u2013 komplex v\u016fn\u00ed, kter\u00e9 vyza\u0159uje sklenice na v\u00edno \u2013 vyr\u00e1b\u00ed se st\u00e1le nov\u00e9 a nov\u00e9 z\u00e1\u017eitky.\n<\/p>\n<p>\n Vonn\u00e9 slo\u017eky se projevuj\u00ed v z\u00e1vislosti na jejich \u043b\u0435\u0442\u0443\u0447\u0435\u0441\u0442\u0438. Je to sv\u00e9ho druhu odpa\u0159ov\u00e1n\u00ed v\u00edna, tak\u017ee teplota je tak d\u016fle\u017eit\u00e9. Pokud je v\u00edno p\u0159\u00edli\u0161 studen\u00e9, pak je v\u016fn\u011b ne, pokud je p\u0159\u00edli\u0161 tepl\u00fd \u2013 odpa\u0159ov\u00e1n\u00ed jde p\u0159\u00edli\u0161 rychle, kombinuj\u00edc\u00ed oxidaci a zni\u010den\u00ed t\u011bkav\u00e9 vonn\u00e9 l\u00e1tky a odhalovat nep\u0159irozen\u00e9 t\u011b\u017ek\u00fdch aromatick\u00fdch prvk\u016f.\n <\/p>\n<p>\n Tak, jak je zvykem \u0159\u00edkat &#8222;nos&#8220; v\u00edna, je to nekone\u010dn\u00fd proud \u043f\u0435\u0440\u0435\u043c\u0435\u043d\u0447\u0438\u0432\u044b\u0445 v\u016fn\u00ed; se projevuj\u00ed jedna za jedn\u00edm, v souladu s teplotou a rychlost\u00ed oxidace v\u00edna se vzduchem.\n<\/p>\n<p class=\"cite\"><i><br \/>\nP\u0159\u00edklady slovn\u00edk pou\u017eit\u00fd p\u0159i popisu \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u043e\u0433\u043e anal\u00fdzy v\u00edna<br \/>\nKv\u011btinov\u00e1: violet, l\u00edpa, jasm\u00edn, \u0431\u0443\u0437\u0438\u043d\u0430, ak\u00e1cie, kosatec. pivo\u0148ka.<br \/>\nOvoce (ovocn\u00fd): maliny, \u010dern\u00fd ryb\u00edz, t\u0159e\u0161n\u011b, vi\u0161n\u011b, t\u0159e\u0161n\u011b, ryb\u00edz.<br \/>\nmeru\u0148ka, jablko, ban\u00e1n, su\u0161en\u00e9 \u0161vestky.<br \/>\nRostlinn\u00e9: travnat\u00fd, \u043f\u0430\u043f\u043e\u0440\u0442\u043d\u0438\u043a. mech, podrost, vlhk\u00e1 p\u016fda, k\u0159\u00edda. r\u016fzn\u00e9 houby. Ko\u0159en\u00ed: v\u0161echny druhy, od papriky a\u017e z\u00e1zvoru, krom\u011b h\u0159eb\u00ed\u010dku a mu\u0161k\u00e1tov\u00e9ho o\u0159\u00ed\u0161ku.<br \/>\n\u0411\u0430\u043b\u044c\u0437\u0430\u043c\u0438\u0447\u0435\u0441\u043a\u0438\u0435: prysky\u0159ice borovice, \u0442\u0435\u0440\u043f\u0435\u043d\u0442\u0438\u043d.<br \/>\n\u017divo\u010di\u0161n\u00e9: maso, maso, kur\u00e1\u017en\u00fd, zv\u011b\u0159ina, divok\u00e9 zv\u00ed\u0159e, pi\u017emo, mech.<br \/>\n\u042d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0435: \u0433\u043e\u0440\u0435\u043b\u043e\u0435, pe\u010den\u00e9, sma\u017een\u00e9 pe\u010divo, tab\u00e1k, su\u0161en\u00e9 sl\u00e1my a r\u016fzn\u00e9 odst\u00edny \u0442\u043e\u0440\u0440\u0435\u0444\u0430\u043a\u0446\u0438\u0438 (k\u00e1va, atd.)<br \/>\n<\/i><\/p>\n<p>\nTo je d\u016fvod, pro\u010d je rotace sklenice p\u0159i degustaci tak d\u016fle\u017eit\u00e9. Nejprve p\u0159ijat nas\u00e1t pachy statick\u00fd sklenice, pot\u00e9 jeho \u0432\u0440\u0430\u0449\u0430\u044e\u0442, vzduch vytv\u00e1\u0159\u00ed sv\u016fj \u00fa\u010dinek a projevuj\u00ed jin\u00e9 v\u016fn\u011b.\n<\/p>\n<p>\n Kvalitn\u00ed v\u00edna p\u0159\u00edmo souvis\u00ed s intenzitou a slo\u017eitost\u00ed jeho kytice. U mal\u00fdch v\u00edn, jako obvykle, jen m\u00e1lo nebo v\u016fbec ne kytice: jsou jednoduch\u00e9 a monot\u00f3nn\u00ed a jejich snadn\u00e9 popsat jedn\u00edm slovem. Velk\u00e1 v\u00edna, naopak, maj\u00ed \u0161irokou, hlubokou a komplexn\u00ed buket.\n<\/p>\n<p> Slovn\u00edk, kter\u00fd popisuje kytice, prakticky neomezen\u00e1, nebo\u0165 tento popis m\u016f\u017ee b\u00fdt postavena jen na \u0430\u043d\u0430\u043b\u043e\u0433\u0438\u044f\u0445. Opakovan\u011b byly r\u016fzn\u00e9 syst\u00e9my klasifikace pach\u016f, ale pro jednoduchost stoj\u00ed za to si zapamatovat jako \u043e\u0431\u043e\u0431\u0449\u0430\u044e\u0449\u0438\u0435 charakter kytice obdobn\u011b, jako kv\u011btinov\u00e9, ovocn\u00e9 (\u043f\u043b\u043e\u0434\u043e\u0432\u044b\u0439), rostlinn\u00e9 (bylinn\u00e9), ko\u0159en\u00ed, balsamico, animal, zalesn\u011bn\u00e9 (\u0431\u043e\u0447\u043a\u043e\u0432\u044b\u0439), \u044d\u043c\u043f\u0438\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0439 (kter\u00e1 m\u00e1 vztah k ohni) a chemick\u00fd.\n<\/p>\n<h3>\n\u00dasta<br \/>\n<\/h3>\n<p>\nPot\u00e9, co v\u00edno \u00fasp\u011b\u0161n\u011b pro\u0161el dv\u011b hodnocen\u00ed \u2013 vzhledu a \u043e\u043b\u044c\u0444\u0430\u043a\u0442\u0438\u0432\u043d\u0443\u044e (\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0443\u044e), n\u00e1sleduje posledn\u00ed \u2013 v \u00fastech.\n<\/p>\n<p>\nMal\u00e9 mno\u017estv\u00ed v\u00edna se u\u017e\u00edv\u00e1 v \u00fastech, ale ne \u043f\u0440\u043e\u0433\u043b\u0430\u0442\u044b\u0432\u0430\u0435\u0442\u0441\u044f. Vst\u0159eb\u00e1v\u00e1 mal\u00fd pram\u00ednek vzduchu, aby v\u00edno se roz\u0161\u00ed\u0159il po cel\u00e9 \u00fastn\u00ed dutiny. Bu\u010f jen &#8222;\u017ev\u00fdkat&#8220;. V \u00fastech se v\u00edno zah\u0159\u00edv\u00e1 a vyza\u0159uje nov\u00e9 vonn\u00e9 slo\u017eky, kter\u00e9 \u0443\u043b\u0430\u0432\u043b\u0438\u0432\u0430\u044e\u0442\u0441\u044f \u043d\u043e\u0441\u043e\u0433\u043b\u043e\u0442\u043a\u043e\u0439. Je zn\u00e1mo, \u017ee chu\u0165ov\u00e9 pahork\u016f jazyka jsou schopny rozli\u0161it pouze \u010dty\u0159i z\u00e1kladn\u00ed chu\u0165 \u2013 ho\u0159k\u00e9, kysel\u00e9, sladk\u00e9 a slan\u00e9. To je d\u016fvod, pro\u010d osoba, kter\u00e1 utrp\u011bla \u043d\u0430\u0441\u043c\u043e\u0440\u043a\u043e\u043c, nen\u00ed schopen ochutn\u00e1vka v\u00edna (nebo misky).\n<\/p>\n<p class=\"cite\"><i><br \/>\nPokud p\u0159\u00edli\u0161 mnoho kyselin \u2013 v\u00edno je agresivn\u00ed, pokud nen\u00ed dost \u2013 to je ploch\u00e9.<br \/>\nPokud p\u0159\u00edli\u0161 mnoho sladkosti \u2013 v\u00edno je t\u011b\u017ek\u00e9, hust\u00e9, pokud nen\u00ed dost \u2013 to \u0161t\u00edhl\u00e9, \u043d\u0435\u0432\u044b\u0440\u0430\u0437\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0435.<br \/>\n<\/i><\/p>\n<p>\nKrom\u011b \u010dty\u0159 v\u00fd\u0161e uveden\u00fdch z\u00e1kladn\u00edch chut\u00ed, \u00fasta schopen analyzovat teplotu v\u00edna, jeho hustotu (viskozita), p\u0159\u00edtomnost nebo nedostatek oxidu uhli\u010dit\u00e9ho a pletac\u00edch pocity (smyslov\u00e9 dojmy, spojen\u00e9 s nedostatkem \u0441\u043c\u0430\u0447\u0438\u0432\u0430\u0435\u043c\u043e\u0441\u0442\u0438 jazyka slinami a \u0441\u0442\u044f\u0433\u0438\u0432\u0430\u043d\u0438\u0435\u043c sliznice dutiny \u00fastn\u00ed pod vlivem t\u0159\u00edslovin \u2013 toho, \u017ee &#8222;pletenin&#8220; \u00fasta). <\/p>\n<p>\n Pr\u00e1v\u011b v \u00fastech se projevuje vyv\u00e1\u017eenost, \u0433\u0430\u0440\u043c\u043e\u043d\u0438\u0447\u043d\u043e\u0441\u0442\u044c nebo naopak, \u0161patn\u00fd <i>n\u00e1vrh v\u00edna<\/i> (co\u017e znamen\u00e1, \u017ee ho nen\u00ed t\u0159eba kupovat).<\/p>\n<p class=\"cite\"><i><br \/>\nP\u0159\u00edklady slovn\u00edk pou\u017eit\u00fd p\u0159i popisu &#8222;\u00fast&#8220; (aromatick\u00fdch l\u00e1tek anal\u00fdzy) v\u00edna.<br \/>\nKritick\u00e9 hodnocen\u00ed: beztvar\u00e9, \u0432\u044f\u043b\u043e\u0435, ploch\u00e9, \u0161t\u00edhl\u00e9, \u0432\u043e\u0434\u044f\u043d\u0438\u0441\u0442\u043e\u0435, omezen\u00fd, pr\u016fhledn\u00e9,<br \/>\nchud\u00e1k, t\u011b\u017ek\u00e9, masivn\u00ed, hrub\u00e9, hust\u00e9, nevyv\u00e1\u017een\u00fd.<br \/>\nChv\u00e1lyhodn\u00e9 hodnocen\u00ed: strukturovan\u00e9, intenzivn\u00ed, \u043a\u0430\u0440\u043a\u0430\u0441\u043d\u043e\u0435 (pevn\u011b \u0441\u0431\u0438\u0442\u043e\u0435), vyv\u00e1\u017een\u00e9, \u0442\u0435\u043b\u044c\u043d\u043e\u0435, pln\u00e9, elegantn\u00ed, jemn\u00fd, zrnit\u00fd v \u010dase (reli\u00e9fn\u00ed), bohat\u00fd.<br \/>\n<\/i><\/p>\n<p>\nB\u00edl\u00e1 a r\u016f\u017eov\u00e1 v\u00edna se vyzna\u010duj\u00ed dobrou vyv\u00e1\u017eenost\u00ed kyselin a sladkosti. Pro \u010derven\u00e1 v\u00edna vyv\u00e1\u017eenost je zalo\u017eena na kyselin\u011b, sladkosti a \u0442\u0430\u043d\u0438\u043d\u0430\u0445 (&#8222;astringents&#8220; p\u0159ipojen\u00ed).\n<\/p>\n<p>\nDobr\u00e9 v\u00edno se nach\u00e1z\u00ed v bod\u011b rovnov\u00e1hy t\u0159\u00ed v\u00fd\u0161e uveden\u00fdch slo\u017eek. P\u0159edpokl\u00e1d\u00e1 se, \u017ee je to doprov\u00e1zeno a aromatick\u00e9 bohatstv\u00ed; velk\u00e9 v\u00edno se li\u0161\u00ed od jen dobr\u00e9 p\u0159\u00edsnou a silnou strukturou (a\u0165 je \u0441\u043c\u044f\u0433\u0447\u0438\u0432\u0448\u0435\u0439\u0441\u044f) a aromatick\u00e9 rozsahem a slo\u017eitost\u00ed.\n<\/p>\n<h3>\nDochu\u0165<br \/>\n<\/h3>\n<p>\nPo aromatick\u00fdch l\u00e1tek anal\u00fdzy v\u00edno \u043f\u0440\u043e\u0433\u043b\u0430\u0442\u044b\u0432\u0430\u044e\u0442. V tuto chv\u00edli milovn\u00edk v\u00edna v\u011bnuje svou pozornost na to, jak ur\u010dit d\u00e9lku a aromatick\u00fdch vjem\u016f \u2013 &#8222;pachu\u0165&#8220;. Tuto d\u00e9lku zvykem vyjad\u0159ovat v <strong>&#8222;\u043a\u0430\u0443\u0434\u0430\u043b\u044f\u0445&#8220;<\/strong>, je term\u00edn, kter\u00fd, i p\u0159es svou \u0437\u0432\u0443\u0447\u043d\u043e\u0441\u0442\u044c, jednodu\u0161e zna\u010d\u00ed&#8230; na jednu sekundu. \u010c\u00edm del\u0161\u00ed dochu\u0165, t\u00edm v\u00edce ocen\u00ed v\u00edno. Pouze jedna jeho d\u00e9lka je parametrem, na kter\u00e9m je mo\u017en\u00e9 tvo\u0159it hierarchick\u00e9 schody v\u00edn \u2013 od mal\u00fdch a\u017e po ty velk\u00e9.<\/p>\n<p>\n M\u011b\u0159en\u00ed v sekund\u00e1ch trv\u00e1n\u00ed \u043f\u043e\u0441\u043b\u0435\u0432\u043a\u0443\u0441\u0438\u044f \u2013 to je sou\u010dasn\u011b jednoduch\u00e1 a slo\u017eit\u00e1 v\u011bc, proto\u017ee m\u011b\u0159\u00ed pouze d\u00e9lku v\u016fn\u011b, ale ne z\u00e1kladn\u00ed prvky vzor\u016f v\u00edna (kyselost, ho\u0159kost, cukr a l\u00edh). Tyto degusta\u010dn\u00ed parametry by se nem\u011bl m\u00edchat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Master-t\u0159\u00edda sommelier s ochutn\u00e1vkou Jen p\u00edt (vodu) \u2013 je to fyziologick\u00e1 pot\u0159eba, p\u00edt v\u00edno \u2013 to je pot\u011b\u0161en\u00ed, a to m\u016f\u017ee b\u00fdt v\u00edce&#8230;<\/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-2953","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\/2953","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=2953"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2953\/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=2953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}