{"id":3075,"date":"2020-01-09T12:26:45","date_gmt":"2020-01-09T09:26:45","guid":{"rendered":"http:\/\/vine-nn.ru\/jidlo-na-italske-vina\/"},"modified":"2020-01-09T12:26:45","modified_gmt":"2020-01-09T09:26:45","slug":"jidlo-na-italske-vina","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/jidlo-na-italske-vina\/","title":{"rendered":"J\u00eddlo na italsk\u00e9 vina"},"content":{"rendered":"

<\/p>\n

Tradi\u010dn\u00ed kombinace s v\u00edny It\u00e1lie<\/h3>\n

Jednoduch\u00fdm krit\u00e9riem pro v\u00fdb\u011br v\u00edn a pokrm\u016f je krit\u00e9rium „tradi\u010dn\u00ed kombinace“. U velk\u00e9 \u010d\u00e1sti pokrm\u016f italsk\u00e9 kuchyn\u011b lidov\u00e9 a region\u00e1ln\u00ed p\u016fvod, proto se velmi \u010dasto jejich recepty jsou dopln\u011bny v\u00edny, vytvo\u0159en\u00e9 stejn\u00fdm \u00fazem\u00edm, kter\u00e9 obvykle vykazuj\u00ed shodnost v\u016fn\u00ed a chut\u00ed m\u00edstn\u00ed kolorit. Na t\u00e9to v\u0161eobecnosti a jsou zalo\u017eeny vinn\u00e9 karty taveren a restaurac\u00ed, kter\u00e9 jsou soust\u0159ed\u011bny na vinn\u00e9 produkty sv\u00e9m \u00fazem\u00ed.\n<\/p>\n

\nA skute\u010dn\u011b, nap\u0159. pro akutn\u00ed tosk\u00e1nsk\u00e1 j\u00eddla, co jin\u00e9ho m\u016f\u017ee b\u00fdt lep\u0161\u00ed ve v\u011bku \u010derven\u00fdch v\u00edn samotn\u00e9ho Tosk\u00e1nska? Hrozny sangiovese pou\u017eit\u00e9 pro v\u00fdrobu v\u00edna r\u016fzn\u00fdch \u00fazem\u00ed, to je prost\u011b vynikaj\u00edc\u00ed. K du\u0161en\u00fdm vep\u0159ov\u00e9 nebo hov\u011bz\u00ed v\u00fdvar, rozmanit\u00e9 hry „zp\u016fsobuj\u00ed“ Brunello di Montalcino (Brunello di Montalcino). Vino Nobile di Montepulciano (Nobile di Montepulciano) dokonale m\u00eds\u00ed s \u0431\u0438\u0444\u0448\u0442\u0435\u043a\u0441\u043e\u043c na \u0444\u043b\u043e\u0440\u0435\u043d\u0442\u0438\u0439\u0441\u043a\u0438; \u017ee m\u016f\u017ee \u043f\u0440\u0438\u0439\u0442\u0438\u0441\u044c v\u00edce na chu\u0165 du\u0161en\u00fdm hov\u011bz\u00edm, \u0433\u0443\u043b\u044f\u0448\u0443 z \u0437\u0430\u0439\u0447\u0430\u0442\u0438\u043d\u044b, stejn\u011b jako \u0433\u0440\u0435\u043d\u043a\u0430\u043c na-\u0442\u043e\u0441\u043a\u0430\u043d\u0441\u043a\u0438, ne\u017e Chianti dei Colli \u0424\u044c\u043e\u0440\u0435\u043d\u0442\u0438\u043d\u0438 (Chianti dei Colli Fiorentini) nebo Chianti Colli \u0421\u0435\u043d\u0435\u0437\u0438 (Chianti Colli Senesi), nebo \u0420\u0443\u0444\u0438\u043d\u0430 (Rufina), nebo Chianti Classico), a\u0165 u\u017e tato v\u00edna jsou „norm\u00e1ln\u00ed“ nebo t\u0159\u00eddy „rezervy“? A tot\u00e9\u017e lze \u0159\u00edci o Barolo (Barolo) a Barbaresco (Barbaresco), a tak\u00e9 v souvislosti se v\u0161emi bohat\u00fdch \u010derven\u00fdch v\u00edn, kter\u00fdmi je poset\u00fd od severu a\u017e na jih se cel\u00e1 It\u00e1lie.\n<\/p>\n

Klasick\u00e9 kombinace italsk\u00fdch v\u00edn s j\u00eddlem<\/h3>\n

Nen\u00ed tak mnoho prvn\u00edch j\u00eddel z t\u011bstovin nebo r\u00fd\u017ee, kter\u00e9 by mohly „podpo\u0159it“ v\u00edna z velk\u00e9 expozice. Jejich kombinace, samoz\u0159ejm\u011b, je zp\u016fsobena ko\u0159en\u00ed, om\u00e1\u010dky. T\u011bstoviny z tvrd\u00e9 p\u0161enice vyroben\u00e9 pro dom\u00e1c\u00ed, jak, nap\u0159\u00edklad, „\u0441\u0442\u0440\u0430\u0448\u0438\u043d\u0430\u0442\u0438“ \u2013 typick\u00e9 j\u00eddlo z r\u016fzn\u00fdch oblast\u00ed Ji\u017en\u00ed It\u00e1lie, nebo ochucen\u00e9 du\u0161en\u00e9 maso ravioli s \u0440\u0438\u043a\u043e\u0442\u0442\u043e\u0438 dlouh\u00e9m va\u0159en\u00ed se dob\u0159e hod\u00ed, nap\u0159\u00edklad, k \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 (Aglianico del Vulture) nebo k \u0422\u0430\u0443\u0440\u0430\u0437\u0438 (Taurasi).\n<\/p>\n

\n V\u00edna Barolo (Barolo) a Barbaresco (Barbaresco) jsou nab\u00edzeny s tenk\u00e9 nudle „\u0442\u0430\u0439\u0430\u0440\u0438\u043d“, ale tak\u00e9 s \u0430\u043d\u044c\u043e\u043b\u043e\u0442\u0442\u0438 a ravioli al \u043f\u043b\u0438\u043d. Je mnohem snaz\u0161\u00ed kombinovat s p\u0159edkrmy v\u0161echny ostatn\u00ed \u010derven\u00e1 v\u00edna i archivn\u00ed, ale bez velmi dlouh\u00e9 expozice. V It\u00e1lii se setk\u00e1v\u00e1me s probl\u00e9mem v\u00fdb\u011bru v tomto smyslu ve v\u0161ech oblastech, stejn\u011b jako p\u0159i v\u00fdb\u011bru z v\u00edn, vyroben\u00fdch z autochtonn\u00edch odr\u016fd vinn\u00e9 r\u00e9vy, tak i z mezin\u00e1rodn\u00edch odr\u016fd, kter\u00e9 jsou \u010dasto pod\u00e1ny v r\u016fzn\u00fdch expozicemi, a to uprost\u0159ed v\u0161eho toho bohatstv\u00ed je t\u0159eba vybrat nejlep\u0161\u00ed \u0441\u043e\u0447\u0435\u0442\u0430\u0435\u043c\u044b\u0435 v\u00edna s jak\u00fdmkoli j\u00eddlem.\n <\/p>\n

\n S takov\u00fdmi v\u00edny, kter\u00e9 m\u016f\u017eeme definovat jako m\u011bkk\u00e9 a st\u0159edn\u011b archivn\u00ed, dob\u0159e pe\u010de z b\u00edl\u00e9ho masa. Kompletn\u00ed seznam by byl velmi dlouh\u00fd, proto uv\u00e1d\u00edme zde jen n\u011bkter\u00e9, jako nap\u0159\u00edklad: \u0420\u0435\u0444\u043e\u0441\u043a\u043e dal \u043f\u0435\u0434\u0443\u043d\u043a\u043e\u043b\u043e rosso (Refosco dal peduncolo rosso), Valpolicella (Valpolicella), Rosso Conero (Rosso Conero), \u010derven\u00e9 v\u00edno z mezin\u00e1rodn\u00edch odr\u016fd r\u00e9vy vinn\u00e9, vyroben\u00e9 v r\u016fzn\u00fdch regionech, a tak d\u00e1le <\/p>\n

P\u0159i zv\u00fd\u0161en\u00ed vzory j\u00eddel, od pe\u010den\u011b z vep\u0159ov\u00e9ho nebo hov\u011bz\u00edho masa, \u0441\u043e\u0447\u0435\u0442\u0430\u0435\u043c\u044b\u0435 v\u00edno mus\u00ed b\u00fdt v\u00edce organizovan\u00e1 a \u0442\u0435\u0440\u043f\u043a\u0438\u043c\u0438. Zde tak\u00e9 v\u00fdb\u011br z mo\u017enost\u00ed, a to d\u00edky bohatstv\u00ed italsk\u00e9 v\u00fdroby v\u00edna, je velmi \u0161irok\u00fd: Chianti Classico), Rosso di Montalcino (Rosso di Montalcino), \u041c\u043e\u0440\u0435\u043b\u043b\u043e di \u0421\u043a\u0430\u043d\u0441\u0430\u043d\u043e (Morellino di Scansano), Salice \u0421\u0430\u043b\u0435\u043d\u0442\u0438\u043d\u043e (Salice Salentino), \u0422\u0435\u0440\u043e\u043b\u0434\u0435\u0433\u043e \u0420\u043e\u0442\u0430\u043b\u044c\u044f\u043d\u043e (Teroldego Rotaliano), atd.\n<\/p>\n

\nK va\u0159en\u00e9 a du\u0161en\u00e9 hov\u011bz\u00ed v\u00fdvar se dob\u0159e hod\u00ed tak\u00e9 hust\u00e9 \u010derven\u00e9 archivn\u00ed v\u00edna jako Barbera d ‚Alba (Barbera d‘ Alba), Barbaresco a Amarone della Valpolicella (Amarone della Valpolicela).
\nPokud tyto pokrmy jsou p\u0159ipravov\u00e1ny z jemn\u011bj\u0161\u00ed na chu\u0165 masa, jako nap\u0159. maso rozmanit\u00e9 zv\u011b\u0159e, bezkonkuren\u010dn\u011b nejlep\u0161\u00ed v\u00edno mus\u00ed b\u00fdt opravdu bohat\u00e9, a s velkou expozi\u010dn\u00ed doby.\n<\/p>\n

\nZa\u010dn\u011bme u \u010derven\u00fdch v\u00edn, vyroben\u00fdch z hrozn\u016f odr\u016fdy sangiovese z Tosk\u00e1nska \u2013 Brunello di Montalcino (Brunello di Montalcino), Nobile di Montepulciano (Nobile di Montepulciano), Chianti Classico „rezervy \u2013 a to a\u017e do v\u00edn z hrozn\u016f nebbiolo v Piemontu nebo \u043a\u044c\u044f\u0432\u0435\u043d\u043d\u0430\u0441\u043a\u0430 (Chiavennasca) v \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0435 \u2013 Barolo a \u0421\u0444\u043e\u0440\u0446\u0430\u0442\u043e della \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0430 (Sforzato della Valtellina), a tak\u00e9 \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 (Aglianico del Vulture), \u0422\u0430\u0443\u0440\u0430\u0437\u0438 (Taurasi), vz\u00e1cn\u00e9 v\u00edno \u0414\u043e\u043d\u043d\u0430\u0441 (Donnas) z Valle d‘ Aosta, a bohat\u00e1 \u010derven\u00e1 v\u00edna z Alto Adige \u2013 \u041b\u0430\u0433\u0440\u0435\u0439\u043d (Lagrein) a pinot nero (Pinot nero).\n<\/p>\n

\nK zral\u00e9 a pikantn\u00ed s\u00fdry se hod\u00ed \u010derven\u00e1 v\u00edna se silnou strukturou. Zde krit\u00e9rium \u00fazemn\u00ed dob\u0159e spl\u0148uje hled\u00e1n\u00ed harmonie. Tak, nap\u0159\u00edklad, \u041a\u0430\u0440\u043c\u0438\u043d\u044c\u044f\u043d\u043e (Carmignano) a Nobile di Montepulciano dob\u0159e prom\u00edchejte s ov\u010d\u00edm s\u00fdrem Pecorino Toscano; \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0430 skv\u011ble se s\u00fdrem \u0411\u0438\u0442\u0442\u043e, \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 \u2013 op\u011bt s ov\u010d\u00edm s\u00fdrem Pecorino di \u041c\u043e\u043b\u0438\u0442\u0435\u0440\u043d\u043e, Barbaresco \u2013 s objemem di \u041c\u0443\u0440\u0430\u0446\u0446\u0430\u043d\u043e a mnoh\u00e9 jin\u00e9 kombinace zde by se dalo p\u0159idat. <\/p>\n

Ale, samoz\u0159ejm\u011b, vynikaj\u00edc\u00ed jsou tak\u00e9 kl\u00e1vesov\u00e9 mimo „\u00fazemn\u00ed krit\u00e9rium“: jeden z nich Amarone della Valpolicella, se s\u00fdrem Parmigiano Reggiano.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tradi\u010dn\u00ed kombinace s v\u00edny It\u00e1lie Jednoduch\u00fdm krit\u00e9riem pro v\u00fdb\u011br v\u00edn a pokrm\u016f je krit\u00e9rium „tradi\u010dn\u00ed kombinace“. U velk\u00e9 \u010d\u00e1sti pokrm\u016f italsk\u00e9 kuchyn\u011b lidov\u00e9…<\/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-3075","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\/3075","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=3075"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3075\/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=3075"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3075"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3075"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}