{"id":2977,"date":"2020-01-09T11:45:53","date_gmt":"2020-01-09T08:45:53","guid":{"rendered":"http:\/\/vine-nn.ru\/jak-se-delaji-sampanske\/"},"modified":"2020-01-09T11:45:53","modified_gmt":"2020-01-09T08:45:53","slug":"jak-se-delaji-sampanske","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/jak-se-delaji-sampanske\/","title":{"rendered":"Jak se d\u011blaj\u00ed \u0161ampa\u0148sk\u00e9?"},"content":{"rendered":"<p>\n  <img decoding=\"async\" src=\"\/wp-content\/uploads\/05c9b8080247ee88c153ad6c9e409f02.jpg\" \/><\/p>\n<p>Champagne \u2013 v\u00edno unik\u00e1tn\u00ed. Za\u010d\u00edt s t\u00edm, \u017ee p\u0159i sb\u011bru hrozn\u016f pro \u0161ampa\u0148sk\u00e9 technika nen\u00ed pou\u017e\u00edv\u00e1n, cel\u00fd sklize\u0148 prob\u00edh\u00e1 ru\u010dn\u011b, aby se p\u0159in\u00e9st plody k m\u00edstu tisku v \u0438\u0434\u0435\u043b\u044c\u043d\u043e\u043c stavu.\n<\/p>\n<p>\nPro tento konven\u010dn\u00ed velk\u00e9 ko\u0161e nahradily na mal\u00e9 \u0437\u0430\u043f\u043b\u0435\u0447\u043d\u044b\u0435 krabice, aby se p\u0159emoci hrozny p\u0159i no\u0161en\u00ed. Sn\u00ed\u017eit \u010das str\u00e1ven\u00fd na hrozny, nastavit polo\u017eky jeho zpracov\u00e1n\u00ed p\u0159\u00edmo uprost\u0159ed vinice.\n<\/p>\n<p>\n P\u0159i \u043f\u0440\u043e\u0437\u0432\u043e\u0434\u0441\u0442\u0432\u0435 b\u00edl\u00e9 \u0161ampa\u0148sk\u00e9 z modr\u00fdch odr\u016fd pinot noir (toto \u0161ampa\u0148sk\u00e9 nese na etiket\u011b n\u00e1pis Blanc de noirs \u2013 &#8222;blanc de noir&#8220;, tj. &#8222;b\u00edl\u00e9 z \u010dern\u00e9ho&#8220;), je t\u0159eba, aby se \u0161\u0165\u00e1va nen\u00ed \u0441\u043e\u043f\u0440\u0438\u043a\u0430\u0441\u0430\u043b\u0441\u044f s tmavou tenkou slupkou bobule, proto takov\u00e1 \u0431\u0435\u0440\u0435\u0436\u043d\u0430\u044f \u0449\u0435\u043f\u0435\u0442\u0438\u043b\u044c\u043d\u043e\u0441\u0442\u044c.<\/p>\n<p>\nLisov\u00e1n\u00ed mus\u00ed prob\u00edhat rychle, a proto, aby bylo mo\u017en\u00e9 d\u016fsledn\u011b a samostatn\u011b sb\u00edrat \u0161\u0165\u00e1vu. Odtud zvl\u00e1\u0161tn\u00ed forma tradi\u010dn\u00ed \u0161ampa\u0148sk\u00e9 lis\u016f: v nich jsou hrozny \u043d\u0430\u0441\u044b\u043f\u0430\u0435\u0442\u0441\u044f na rozs\u00e1hlou plochu, ale tlou\u0161\u0165ka vrstvy by m\u011bla b\u00fdt mal\u00e1, aby se usnadnilo pohyb \u0161\u0165\u00e1vy. Sklizen\u00e9 hrozny mus\u00ed b\u00fdt bez po\u0161kozen\u00ed.\n<\/p>\n<p>\nLisov\u00e1n\u00ed se d\u011bje podle p\u0159\u00edsn\u00fdch pravidel. Celkem existuje 1 929 bod\u016f pro lisov\u00e1n\u00ed, z nich\u017e ka\u017ed\u00fd by m\u011bl dostat zvl\u00e1\u0161tn\u00ed povolen\u00ed na pr\u00e1ci.\n<\/p>\n<p>Z 4 000 kg hrozn\u016f na v\u00fdrobu \u0161ampa\u0148sk\u00e9ho je mo\u017en\u00e9 pou\u017e\u00edt pouze 25,5 hl mladiny, kter\u00e1 se rozd\u011bl\u00ed na dv\u011b frakce: <\/p>\n<ul>\n<li> <b>cuv\u00e9e<\/b> (fr. cuvee) \u2013 prvn\u00ed 2050 l <\/li>\n<li> <b>tai<\/b> (fr.taille) \u2013 po 500 l <\/li>\n<\/ul>\n<p>\nM\u016f\u017ee b\u00fdt lisovan\u00fd a d\u00e1l, ale pak zase mo\u0161t\u016f, nen\u00ed \u0443\u043a\u043b\u0430\u0434\u044b\u0432\u0430\u044e\u0449\u0435\u0435\u0441\u044f pravidla \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 pro v\u00fdrobu \u0161ampa\u0148sk\u00e9ho. Je to tak zvan\u00e9 <strong>\u0440\u0435\u0431\u0435\u0436\u043d\u043e\u0435 v\u00edno<\/strong> (fr. reb\u00eache), kter\u00fd jde na \u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0446\u0438\u044e. \u010c\u00edm d\u00e9le jde lisov\u00e1n\u00ed, t\u00edm hor\u0161\u00ed kvalita.<\/p>\n<p>\nV\u00fdsledn\u00e1 mladina je dod\u00e1v\u00e1n na vina\u0159stv\u00ed pro n\u00e1sledn\u00e9 \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438 obvykl\u00fdm b\u00edl\u00fdch v\u00edn zp\u016fsobem.<br \/>\nNa konci zimy master sklepy nese \u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436: to zkus\u00ed v\u00edna a m\u00edch\u00e1 je v takov\u00fdch pom\u011brech, aby bylo dosa\u017eeno harmonick\u00e9, \u0441\u0432\u043e\u0439\u0441\u0442\u0432\u0435\u043d\u043d\u043e\u0433\u043e t\u00e9to zna\u010dce chuti. Pokud \u0161ampa\u0148sk\u00e9 nen\u00ed \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 (tj. ne ze sklizn\u011b jednoho konkr\u00e9tn\u00edho roku), pak se pou\u017e\u00edvaj\u00ed z\u00e1lo\u017en\u00ed v\u00edna z p\u0159edchoz\u00edch let. Z\u00e1kony Champagne umo\u017e\u0148uj\u00ed p\u0159id\u00e1n\u00ed mal\u00e9ho mno\u017estv\u00ed \u010derven\u00e9ho v\u00edna do b\u00edl\u00e9ho pro z\u00edsk\u00e1n\u00ed r\u016f\u017eov\u00e9ho barevn\u00e9ho t\u00f3nu (co je zak\u00e1z\u00e1no ve v\u0161ech ostatn\u00edch \u010d\u00e1stech Francie).<\/p>\n<p>\nPak za\u010dne zvl\u00e1\u0161tn\u00ed v\u00fdroba \u2013 soustru\u017een\u00ed tich\u00e9ho v\u00edna \u0161umiv\u00e1.\n <\/p>\n<h2>&#8222;\u0428\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metoda&#8220;<\/h2>\n<p>\nSou\u010dasn\u00e9 \u0161ampa\u0148sk\u00e9 se vyr\u00e1b\u00ed tzv .. <strong>\u0161ampa\u0148sk\u00fdm metodou<\/strong> \u2013 prost\u0159ednictv\u00edm druh\u00e9ho kva\u0161en\u00ed v l\u00e1hvi. <\/p>\n<p>\n Stejnou metodu t\u00fdkaj\u00edc\u00ed se \u0161umiv\u00fdch v\u00edn vyr\u00e1b\u011bn\u00fdch nen\u00ed v Champagne, je nahrazen pojmem tradi\u010dn\u00ed metoda \u2013 m\u00e9thode traditionnelle. Skl\u00e1d\u00e1 se v n\u00e1sleduj\u00edc\u00edm textu.\n<\/p>\n<p>Hrozny jsou sklizeny, p\u0159esouvaj\u00ed se pod lis, d\u011blaj\u00ed <b>z\u00e1kladn\u00ed v\u00edno<\/b> \u2013 b\u011b\u017en\u00e9 tich\u00e9 v\u00edno, pom\u011brn\u011b kysel\u00e9, j\u00edst m\u00e1lo vhodn\u00e9. Pak produkuj\u00ed m\u00edsen\u00ed z\u00e1kladn\u00edch v\u00edn, dosa\u017een\u00ed po\u017eadovan\u00e9 chuti, odpov\u011bdn\u00e9 stylistiky dan\u00e9ho v\u00fdrobce. M\u00edchat se mohou v\u00edna z r\u016fzn\u00fdch let, a v\u00edna jedn\u00e9 sklizn\u011b. Z\u00e1kladn\u00ed my\u0161lenkou tohoto m\u00edch\u00e1n\u00ed, kter\u00fd se naz\u00fdv\u00e1 <strong>\u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436<\/strong> \u2013 dos\u00e1hnout st\u00e1losti chuti, vyhlazovac\u00ed ro\u010dn\u00ed v\u00fdkyvy v kvalit\u011b a vlastnostech sklizn\u011b. V\u00fdsledn\u00e1 sm\u011bs se naz\u00fdv\u00e1 <b>cuv\u00e9e<\/b> (cuvee). Sm\u011bs z\u00edskan\u00e1 z nejlep\u0161\u00edch z\u00e1kladn\u00edch v\u00edn pro zvl\u00e1\u0161tn\u00ed \u00fa\u010dely, se naz\u00fdvaj\u00ed <b>prestige cuv\u00e9e<\/b> (prestige cuvee)<\/p>\n<p>Pokud \u00farodu vynikaj\u00edc\u00ed, pak \u0161ampa\u0148sk\u00e9 d\u011blaj\u00ed jen z toho, \u043f\u0440\u043e\u0441\u0442\u0430\u0432\u043b\u044f\u044f tento rok na lahvi, a je to \u0161ampa\u0148sk\u00e9 se naz\u00fdv\u00e1 <b>\u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u044b\u043c<\/b> (synonymum \u2013 &#8222;ro\u010dn\u00edk&#8220;).\n<\/p>\n<p>\nPak sm\u011bs z\u00e1kladn\u00edch v\u00edn, lahvov\u00e9 ve vina\u0159stv\u00ed a p\u0159id\u00e1vaj\u00ed tzv. <b>\u0442\u0438\u0440\u0430\u0436\u043d\u044b\u0439 lik\u00e9r<\/b> (liqueur de tirage) \u2013 v\u00edno z rozpu\u0161t\u011bn\u00e9 v n\u011bm \u0442\u0440\u043e\u0441\u0442\u043d\u0438\u043a\u043e\u0432\u044b\u043c cukrem a speci\u00e1ln\u011b \u0432\u044b\u0432\u0435\u0434\u0435\u043d\u043d\u044b\u043c\u0438 kmen\u016f kvasinek. L\u00e1hve \u0437\u0430\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u044e\u0442\u0441\u044f do\u010dasn\u00e9 kovov\u00fdmi v\u00edky (crown cap, jak na pivu), n\u011bkdy s pou\u017eit\u00edm plastov\u00e9ho \u0443\u043f\u043b\u043e\u0442\u043d\u0438\u0442\u0435\u043b\u044f <b>\u0431\u0438\u0434\u044e\u043b\u044c<\/b> (bidule), kter\u00fd m\u016f\u017ee m\u00edt tvar kel\u00edmku pro zjednodu\u0161en\u00ed sb\u011bru kalu.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/42e90d197cb94564f585be8d616176dd.jpg\" \/><\/p>\n<p class=\"remark\">Mo\u017enost \u0443\u043f\u043b\u043e\u0442\u043d\u0438\u0442\u0435\u043b\u044f (\u0431\u0438\u0434\u044e\u043b\u044f) ve tvaru kel\u00edmku<\/p>\n<p>N\u011bkter\u00e9 (velmi m\u00e1lo) v\u00fdrobci prov\u00e1d\u011bj\u00ed sekund\u00e1rn\u00ed \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u044e pod p\u0159\u00edrodn\u00ed do\u010dasn\u00e9 z\u00e1tka, vysv\u011btluje to t\u00edm, \u017ee jeho por\u00e9zn\u00ed struktura propou\u0161t\u00ed o n\u011bco v\u00edce kysl\u00edku, t\u00edm je v\u00edno jemn\u011bj\u0161\u00ed, a hru bubliny ten\u010d\u00ed. V tomto p\u0159\u00edpad\u011b z\u00e1tku na l\u00e1hvi dr\u017e\u00ed hook, tzv. <b>\u0430\u0433\u0440\u0430\u0444<\/b> (fr. agrafe):\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9da0d95cec05f18f6bf84e84107ed0ff.jpg\" \/><\/p>\n<p class=\"remark\">\u0410\u0433\u0440\u0430\u0444 dr\u017e\u00ed do\u010dasn\u00e9 \u017eivotn\u00ed korku b\u011bhem sekund\u00e1rn\u00ed fermentace<\/p>\n<p>\nV\u00edno v l\u00e1hvi znovu za\u010dne bloudit, a t. l\u00e1hev pevn\u011b \u0443\u043a\u0443\u043f\u043e\u0440\u0435\u043d\u0430, pak oxid uhli\u010dit\u00fd se rozpou\u0161t\u00ed ve v\u00edn\u011b, soustru\u017een\u00ed tich\u00e9 v\u00edno v \u0161umiv\u00e9.\n<\/p>\n<p>\n Kdy\u017e kva\u0161en\u00ed kon\u010d\u00ed, l\u00e1hve z\u016fst\u00e1vaj\u00ed ve sklep\u011b ve vodorovn\u00e9 poloze na d\u0159ev\u011bn\u00fdch \u0440\u0435\u0439\u043a\u0430\u0445 (fr. sur latte) pro expozici na zneklid\u0148uj\u00edc\u00ed z odpadn\u00edch kvasnic (v\u00fd\u0148atek sur lie) a jejich produkty \u0430\u0432\u0442\u043e\u043b\u0438\u0437\u0430 (po-smrti rozkladu). \u010c\u00edm del\u0161\u00ed expozice na zneklid\u0148uj\u00edc\u00ed, t\u00edm v\u00edce jemn\u00e9 a rafinovan\u00e9 z\u00edsk\u00e1v\u00e1 kytice. Legislativn\u00ed minimum v Champagne je 12 m\u011bs\u00edc\u016f. expozice \u0161umiv\u00e9ho na zneklid\u0148uj\u00edc\u00ed (plus t\u0159i m\u011bs\u00edce po odstoupen\u00ed od usazenin), ale v praxi se tyto term\u00edny v\u017edy v\u00edce.<\/p>\n<p>Po skon\u010den\u00ed takov\u00e9 v\u00fd\u0148atky l\u00e1hve dnem vzh\u016fru um\u00edst\u011bny na speci\u00e1ln\u00ed \u043f\u044e\u043f\u0438\u0442\u0440 pro shroma\u017e\u010fov\u00e1n\u00ed usazenin v \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0435.\n <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/7d6ad9eed580df919ee2a54c72029231.jpg\" \/><\/p>\n<p class=\"remark\">\u041f\u044e\u043f\u0438\u0442\u0440 pro ru\u010dn\u00ed \u0440\u0435\u043c\u044e\u0430\u0436\u0430<\/p>\n<p id=\"terms2\">\nL\u00e1hev pravideln\u011b \u043f\u043e\u0432\u043e\u0440\u0430\u0447\u0438\u0432\u0443\u044e\u0442 kolem sv\u00e9 osy, \u010d\u00edm\u017e se zvy\u0161uje jejich \u00fahel p\u0159ist\u00e1n\u00ed do otvor\u016f \u043f\u044e\u043f\u0438\u0442\u0440\u0430, tj. lahve p\u0159ij\u00edmaj\u00ed st\u00e1le v\u00edce vzp\u0159\u00edmen\u00e9 polohy. C\u00edlem takov\u00e9 manipulace \u2013 shrom\u00e1\u017edit celou pachu\u0165 v \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0435, ani\u017e by mu dr\u017eet na st\u011bn\u00e1ch l\u00e1hve. Tento proces nese n\u00e1zev <b>\u0440\u0435\u043c\u044e\u0430\u0436<\/b>. Poprv\u00e9 \u043f\u044e\u043f\u0438\u0442\u0440\u044b pro \u0440\u0435\u043c\u044e\u0430\u0436\u0430 byly pou\u017eity \u0161ampa\u0148sk\u00fdm domem vdovy \u041a\u043b\u0438\u043a\u043e.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/28df7bd3090d98658efb44f4f28fa1a7.jpg\" \/><\/p>\n<p class=\"remark\">Sediment v lahv\u00edch \u0161ampa\u0148sk\u00e9ho po \u0440\u0435\u043c\u044e\u0430\u0436\u0430<\/p>\n<p>\nNa mnoha modern\u00edch provozech, kde je archaick\u00e9 d\u0159ev\u011bn\u00e9 \u043f\u044e\u043f\u0438\u0442\u0440\u044b ustoupily modern\u00edm \u0436\u0438\u0440\u043e\u043f\u0430\u043b\u0435\u0442\u0430\u043c \u2013 automatizovan\u00e9 \u044f\u0447\u0435\u0438\u0441\u0442\u044b\u043c \u043a\u0443\u0431\u0430\u043c, \u0437\u0430\u043c\u0435\u043d\u044f\u044e\u0449\u0438\u043c manu\u00e1ln\u00ed pr\u00e1ce na \u043f\u0440\u043e\u0432\u043e\u0440\u0430\u0447\u0438\u0432\u0430\u043d\u0438\u044e lahv\u00ed. Zaveden\u00edm t\u00e9to novinky pr\u016fmysl je povinen v\u00fdrobci \u0161umiv\u00e9ho v\u00edna cava z Katal\u00e1nska.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/2a23592ecad97b77f89a3b45d20f12e9.jpg\" \/><\/p>\n<p class=\"remark\">Automatick\u00e9 \u0436\u0438\u0440\u043e\u043f\u0430\u043b\u0435\u0442\u044b nahrazuj\u00ed ru\u010dn\u00ed \u0440\u0435\u043c\u044e\u0430\u0436<\/p>\n<p>\nSmontov\u00e1ny tak, sediment \u0437\u0430\u043c\u043e\u0440\u0430\u0436\u0438\u0432\u0430\u044e\u0442, siln\u011b \u043e\u0445\u043b\u0430\u0436\u0434\u0430\u044f z\u00f3ny hrdla lahve, uvrhnout ji do soln\u00e9ho roztoku nebo glykol. Pak l\u00e1hve \u2013 u\u017e v norm\u00e1ln\u00ed poloze \u2013 otev\u00edraj\u00ed, a \u043b\u044c\u0434\u044b\u0448\u043a\u0430 sedimentu pod tlakem sama opust\u00ed l\u00e1hev. Tento proces odstran\u011bn\u00ed usazenin se naz\u00fdv\u00e1 <b>vyvrhnout<\/b> (fr. d\u00e9gorgeage). <\/p>\n<p>\nPo disgorging prov\u00e1d\u011bj\u00ed \u0434\u043e\u043b\u0438\u0432 (pro \u00fahradu ztr\u00e1ty v\u00edna p\u0159i vyjmut\u00ed mra\u017een\u00e9ho sediment) a p\u0159id\u00e1ny tzv .. <strong>\u0434\u043e\u0437\u0430\u0436\u043d\u044b\u0439 lik\u00e9r<\/strong> (liqueur de dosage, <b>je to stejn\u00e9 expedi\u010dn\u00ed dislokace vy\u017eaduje schopnost lik\u00e9rov\u00e9<\/b> liqueur d &#8218; expedition), obsahuj\u00edc\u00ed rozpu\u0161t\u011bn\u00e9 ve stejn\u00e9m v\u00edn\u011b cukr s &#8222;tajn\u00e9 p\u0159\u00edsady&#8220; v\u00fdrobce a zav\u00edraj\u00ed konstantn\u00ed (p\u0159\u00edrodn\u00ed kortik\u00e1ln\u00ed) z\u00e1tkou, \u0443\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u0435\u043c\u043e\u0439 na l\u00e1hvi kroucen\u00fd dr\u00e1t \u2013 <b>\u043c\u044e\u0437\u043b\u0435<\/b>.\n<\/p>\n<p>Tlak v l\u00e1hvi hotov\u00e9ho sektu: 5-6 atm.<\/p>\n<p>\nV z\u00e1vislosti na mno\u017estv\u00ed cukru v \u0434\u043e\u0437\u0430\u0436\u043d\u043e\u043c \u043b\u0438\u043a\u0435\u0440\u0435 z\u00edsk\u00e1v\u00e1 \u0161ampa\u0148sk\u00e9 r\u016fzn\u00fdch stup\u0148\u016f sladkosti. Pokud se cukr p\u0159ed z\u00e1v\u011bre\u010dnou \u0443\u043a\u0443\u043f\u043e\u0440\u043a\u043e\u0439 nen\u00ed p\u0159id\u00e1n, pak \u0161ampa\u0148sk\u00e9 dostane n\u00e1pis <b>brut nature<\/b> nebo <b>dosage z\u00e9ro<\/b>. To v\u0161ak nutn\u011b neznamen\u00e1, null obsah cukru, proto\u017ee ne v\u0161echny cukry jsou n\u00e1chyln\u00e9 k recyklaci kvasinek. Ale sladkost jako v\u00edno \u2013 minim\u00e1ln\u00ed ze v\u0161ech mo\u017en\u00fdch variant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Champagne \u2013 v\u00edno unik\u00e1tn\u00ed. Za\u010d\u00edt s t\u00edm, \u017ee p\u0159i sb\u011bru hrozn\u016f pro \u0161ampa\u0148sk\u00e9 technika nen\u00ed pou\u017e\u00edv\u00e1n, cel\u00fd sklize\u0148 prob\u00edh\u00e1 ru\u010dn\u011b, aby se p\u0159in\u00e9st&#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-2977","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\/2977","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=2977"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/2977\/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=2977"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=2977"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=2977"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}