{"id":3082,"date":"2020-01-09T12:30:04","date_gmt":"2020-01-09T09:30:04","guid":{"rendered":"http:\/\/vine-nn.ru\/rechoto-della-valpolicella\/"},"modified":"2020-01-09T12:30:04","modified_gmt":"2020-01-09T09:30:04","slug":"rechoto-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/rechoto-della-valpolicella\/","title":{"rendered":"\u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella"},"content":{"rendered":"<p><strong>Recioto della Valpolicella<\/strong> \u2013 velmi aromatick\u00e9 sladk\u00e9 \u010derven\u00e9 v\u00edno z \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e hrozn\u016f (metoda passito), vyroben\u00e9 v z\u00f3n\u011b Valpolicella z regionu Veneto (severov\u00fdchod It\u00e1lie).<\/p>\n<p>\nTo je jeden z nejv\u00edce jasn\u00fdch a typick\u00fdch v\u00edn regionu, zejm\u00e9na v jeho \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0439 verze (spumante).\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/ebb50b934d50697ef1a29bf8260aee34.jpg\" \/><\/p>\n<p class=\"remark\">\u0160t\u00edtek \u0420\u0435\u0447\u043e\u0442\u043e z oblasti Valpolicella Classico<\/p>\n<p>\nDruh v\u00edna &#8222;\u0440\u0435\u0447\u043e\u0442\u043e&#8220; (recioto), se objevil v d\u016fsledku experiment\u016f vina\u0159\u016f \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b, \u0438\u0441\u043a\u0430\u0432\u0448\u0438\u0445 zp\u016fsoby, jak d\u011blat sv\u00e1 v\u00edna v\u00edce ne\u017e nasycen\u00e9. Jde o to, \u017ee m\u00edstn\u00ed popul\u00e1rn\u00ed odr\u016fdy corvina a rondinella, a to zejm\u00e9na molinara, maj\u00ed pot\u00ed\u017ee s v\u00fdb\u011brem &#8222;hmotnosti&#8220; (barvy, cukru a v\u016fn\u00ed) v chladn\u00e9m podneb\u00ed z\u00e1padn\u00edho Veneto.\n<\/p>\n<p>\nJak zv\u00fd\u0161it obsah p\u0159\u00edrodn\u00edch cukr\u016f a aromatick\u00fdch l\u00e1tek v \u0441\u0443\u0441\u043b\u0435, v\u00fdrobci \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b vzali za postup \u043f\u043e\u0434\u0441\u0443\u0448\u0438\u0432\u0430\u0442\u044c hrozny jsou ihned po sklizni. Takov\u00e1 manipulace odstra\u0148uje z bobul\u00ed vlhkost, udr\u017euje v\u016fni a sladkost. Tato technika &#8211; <strong>passito <\/strong>&#8211; prok\u00e1zal svou \u00fasp\u011b\u0161nost a pozd\u011bji na\u0161la sv\u00e9 uplatn\u011bn\u00ed ve v\u00fdrob\u011b slavn\u00e9ho v\u00edna Amarone \u2013 such\u00e9 a v\u00edce alkoholu verze v\u00edn \u0420\u0435\u0447\u043e\u0442\u043e.\n<\/p>\n<p>\nHrozny pou\u017eit\u00e9 p\u0159i v\u00fdrob\u011b, modern\u00ed v\u00edna \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella pat\u0159\u00ed k \u0441\u043e\u0440\u0442\u0443 corwin a jeho m\u00edstn\u00ed varianty \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435.\n<\/p>\n<p>\n To je sklizena cel\u00e1 \u0433\u0440\u043e\u0437\u0434\u044c\u044f\u043c\u0438 a v t\u00e9to podob\u011b se dr\u017e\u00ed v \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445, kde v teple a suchu. Su\u0161en\u00ed trv\u00e1 od t\u0159\u00ed t\u00fddn\u016f do t\u0159\u00ed m\u011bs\u00edc\u016f. Tento proces nese n\u00e1zev <i>appassimento<\/i>.\n <\/p>\n<p>\nKdysi hrozny \u043f\u043e\u0434\u0432\u044f\u043b\u0438\u0432\u0430\u043b\u0438 na slam\u011bn\u00e9 \u043f\u043e\u0434\u0441\u0442\u0438\u043b\u043a\u0430\u0445, kter\u00e9 daly n\u00e1zev tomuto typu v\u00edna \u2013 &#8222;sl\u00e1mov\u00e1 v\u00edna&#8220;. Tyto substr\u00e1ty disponovaly pot\u0159ebn\u00fdmi v nejteplej\u0161\u00ed \u010d\u00e1sti domu nebo vina\u0159stv\u00ed. Dnes sl\u00e1mu na podlaze nahradil kovov\u00e9 palety, d\u0159ev\u011bn\u00e9 palety, speci\u00e1ln\u00ed \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/f5ff8f4d0c52e79efcaa5240ab72fd02.jpg\" \/><\/p>\n<p class=\"remark\">Su\u0161en\u00ed hrozn\u016f &#8211; appassimento<\/p>\n<p>\nKdy\u017e &#8222;\u0430\u043f\u043f\u0430\u0441\u0441\u0438\u043c\u0435\u043d\u0442\u043e&#8220; dokon\u010deno, hrozny pe\u010dliv\u011b stisknuto, a mladina putuje do dosa\u017een\u00ed po\u017eadovan\u00e9ho z\u016fstatku alkoholu pevnosti a sladkosti.\n<\/p>\n<p>\nPak se mlad\u00e9 v\u00edno zraje v dubov\u00fdch sudech minim\u00e1ln\u011b dva roky. Tradi\u010dn\u00ed obrovsk\u00e9 italsk\u00e9 \u0431\u043e\u0442\u0442\u0438 (i v\u00edce ne\u017e tis\u00edc litr\u016f) dnes ustoupil \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u043c (225 l) z \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u043e\u0433\u043e dubu.\n<\/p>\n<p>\nStandardn\u00ed v\u00edno \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella m\u016f\u017ee b\u00fdt vyrobeno z hrozn\u016f z kter\u00e9koli \u010d\u00e1sti vina\u0159sk\u00e9 oblasti Valpolicella. Nicm\u00e9n\u011b, pokud je to hrozny z presti\u017en\u00ed sub-z\u00f3ny Classico nebo \u0412\u0430\u043b\u044c\u043f\u0430\u043d\u0442\u0435\u043d\u0430, pak to bude uvedeno na etiket\u011b.\n<\/p>\n<p>\nTechnologie v\u00fdroby v\u00edna typu \u0420\u0435\u0447\u043e\u0442\u043e plat\u00ed i v jin\u00fdch regionech, nap\u0159\u00edklad ve sladk\u00e9m b\u00edl\u00e9m \u0420\u0435\u0447\u043e\u0442\u043e di Soave. A obvykle vedlej\u0161\u00ed produkt t\u00e9to technologie \u2013 v\u00fdlisky \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e hrozn\u016f \u2013 jde na v\u00fdrobu grappa (hroznov\u00fd \u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0442\u0430). Je v\u0161ak vynal\u00e9zav\u00fd vina\u0159i \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b \u0434\u043e\u0434\u0443\u043c\u0430\u043b\u0438\u0441\u044c re-pou\u017e\u00edvat p\u0159i v\u00fdrob\u011b v\u00edna, \u0432\u044b\u0436\u0438\u043c\u0430\u044f maxim\u00e1ln\u00ed p\u0159\u00ednos a u\u017eitek z \u0442\u0440\u0443\u0434\u043e\u0435\u043c\u043a\u043e\u0433\u043e a drah\u00e9ho procesu passito.\n<\/p>\n<p>\nP\u0159id\u00e1n\u00ed tohoto \u0436\u043c\u044b\u0445\u0430 &#8222;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8220; do mladiny b\u011b\u017en\u00e9ho v\u00edna Valpolicella, pro jejich spole\u010dn\u00e9 fermentaci s c\u00edlem obohatit \u0434\u0435\u0444\u0438\u0446\u0438\u0442\u043d\u044b\u043c\u0438 t\u0159\u00edslovinou a vypl\u00fdv\u00e1 z fenolick\u00fdch l\u00e1tek slou\u010deninami roz\u0161\u00ed\u0159en\u00fd. Extrahovan\u00fd t\u00edmto zp\u016fsobem v\u00edno je zn\u00e1m\u00e9 nyn\u00ed jako Valpolicella Ripasso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recioto della Valpolicella \u2013 velmi aromatick\u00e9 sladk\u00e9 \u010derven\u00e9 v\u00edno z \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e hrozn\u016f (metoda passito), vyroben\u00e9 v z\u00f3n\u011b Valpolicella z regionu Veneto (severov\u00fdchod It\u00e1lie)&#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-3082","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\/3082","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=3082"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3082\/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=3082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}