{"id":3099,"date":"2020-01-09T12:36:52","date_gmt":"2020-01-09T09:36:52","guid":{"rendered":"http:\/\/vine-nn.ru\/barolo\/"},"modified":"2020-01-09T12:36:52","modified_gmt":"2020-01-09T09:36:52","slug":"barolo","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/barolo\/","title":{"rendered":"Barolo"},"content":{"rendered":"

Barolo<\/strong> (Barolo) \u2013 \u010derven\u00e9 such\u00e9 v\u00edno podle n\u00e1zvu m\u011bsta a obce v severn\u00ed \u010d\u00e1sti It\u00e1lie v regionu Piemont.\n<\/p>\n

Odr\u016fda: nebbiolo 100% <\/p>\n

\nStoj\u00ed za zm\u00ednku, \u017ee Barolo \u2013 to je prvn\u00ed italsk\u00e1 v\u00edna, kter\u00e1 z\u00edskala nejpresti\u017en\u011bj\u0161\u00ed status DOCG.\n<\/p>\n

<\/p>\n

\nVinn\u00fd trh diktuje sv\u00e1 vlastn\u00ed pravidla. V m\u00f3d\u011b je nyn\u00ed full \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0435\u0435 popsicles v\u00edno, na kter\u00e9 je popt\u00e1vka. A pokud existuje popt\u00e1vka, to znamen\u00e1, \u017ee mus\u00ed b\u00fdt i nab\u00eddka. V honb\u011b za ziskem, modern\u00ed v\u00fdrobci se sna\u017e\u00ed, s pomoc\u00ed technologick\u00fdch trik\u016f vyrobit p\u0159esn\u011b takov\u00e9 v\u00edno.\n<\/p>\n

\nSpot\u0159ebitel nen\u00ed p\u0159ipraven \u010dekat roky a desetilet\u00ed, dokud v\u00edno se uk\u00e1\u017ee na vrcholu zralosti. A proto\u017ee dobr\u00fd Barolo tradi\u010dn\u011b mus\u00ed zr\u00e1t v l\u00e1hvi ne jeden tucet let, pak mnoz\u00ed vina\u0159i se sna\u017e\u00ed vytv\u00e1\u0159et v\u00edna ve prosp\u011bch spot\u0159ebitele, p\u0159i\u010dem\u017e komer\u010dn\u011b \u00fasp\u011b\u0161n\u00e9 zna\u010dky Barolo. <\/p>\n

Jak se d\u011blaj\u00ed Barolo<\/h2>\n

Mezi klasick\u00e9 technologie v\u00fdroby Barolo a modern\u00ed le\u017e\u00ed obrovsk\u00e1 propast. Pro tradicionalisty jsou charakteristick\u00e9 dlouh\u00e9 \u043f\u043e\u0441\u0442\u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u0430\u044f macerace, kdy v\u00edno je nasycen\u00fd t\u0159\u00edslovinou, \u0430\u043d\u0442\u043e\u0446\u0438\u0430\u043d\u0430\u043c\u0438, fenoly a jin\u00fdmi slou\u010deninami, kter\u00e9 jsou ocen\u011bny v \u010derven\u00fdch v\u00ednech. Krom\u011b toho, cvi\u010dil dlouh\u00e1 expozice ve velk\u00fdch dubov\u00fdch sudech (obvykle se pou\u017e\u00edv\u00e1 slavonski dub) pro zm\u011bk\u010den\u00ed tvrd\u00e9 agresivn\u00ed t\u0159\u00edslovin, kter\u00e9 jsou d\u016fsledkem del\u0161\u00ed macerac\u00ed.\n<\/p>\n

<\/p>\n

\nPodle pr\u00e1vn\u00edch p\u0159edpis\u016f, v\u00edna Barolo mus\u00ed ulo\u017een minim\u00e1ln\u011b dva roky v dubov\u00fdch sudech a dal\u0161\u00ed rok v lahv\u00edch, ale v takov\u00e9m p\u0159\u00edpad\u011b je v\u00edno vyroben\u00e9 tradi\u010dn\u00ed v\u00fdrobci, nem\u00e1 \u010das, zm\u00edrnit sv\u00e9 pevn\u00e9 taniny. Tak dlouh\u00e9 zr\u00e1n\u00ed v sudech je to sp\u00ed\u0161e nutnost ne\u017e rozmar. Krom\u011b toho, s prodlou\u017een\u00fdm v\u00fd\u0148atku v sudech v\u00edno m\u016f\u017ee p\u0159\u00edli\u0161 \u043e\u043a\u0438\u0441\u043b\u0438\u0442\u044c\u0441\u044f. V\u00fdrobc\u016fm je to nev\u00fdhodn\u00e9 a za\u010dali hledat nov\u00e9 vzorce \u00fasp\u011b\u0161n\u00e9 Barolo.\n<\/p>\n

\nV roce 1980 se skupina nad\u0161enc\u016f m\u00e1 k dokonalosti proces v\u00fdroby Barolo. S pomoc\u00ed technologick\u00fdch trik\u016f, kter\u00e9 vytvo\u0159ili v\u00edno s jasn\u00fdm ovoce dominantou, kter\u00e1 se musela, podle chuti b\u011b\u017en\u00fd spot\u0159ebitel. \u041c\u043e\u0434\u0435\u0440\u043d\u0438\u0441\u0442\u044b pou\u017e\u00edvali krat\u0161\u00ed dobu macerac\u00ed (respektive men\u0161\u00ed extrakce rozpou\u0161t\u011bdla t\u0159\u00edslovin), \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u044e p\u0159i sn\u00ed\u017een\u00e9 teplot\u011b (v d\u016fsledku toho, \u017ee ve v\u00edn\u011b dominuje ovocit\u00e1 v\u016fn\u011b), vytrvalost v mal\u00fdch francouzsk\u00fdch sudech \u2013 \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445 (p\u0159i tomto taniny rychleji dozr\u00e1vaj\u00ed, se st\u00e1v\u00e1 m\u011bk\u010d\u00ed a \u043d\u0435\u0430\u0433\u0440\u0435\u0441\u0441\u0438\u0432\u043d\u044b\u043c\u0438), vysokou teplotu sklepa na konci fermentace (to provokuje \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0435 kva\u0161en\u00ed, \u0441\u043d\u0438\u0436\u0430\u044e\u0449\u0435\u0435 kyselost v\u00edna). Krom\u011b toho, existuje podez\u0159en\u00ed, \u017ee n\u011bkte\u0159\u00ed v\u00fdrobci p\u0159id\u00e1vaj\u00ed ur\u010dit\u00e9 mno\u017estv\u00ed \u0442\u043e\u043b\u0441\u0442\u043e\u043a\u043e\u0436\u0435\u0433\u043e hrozn\u016f (typu cabernet sauvignon nebo merlot) pro hlub\u0161\u00ed barvy. Nakonec jsou z\u00edsk\u00e1ny \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0438\u0435 ovocn\u00e9 v\u00edno s hlubokou barvou, kter\u00e9 jsou tak miloval spot\u0159ebiteli. <\/p>\n

Tradicionalist\u00e9 odsuzuj\u00ed tento p\u0159\u00edstup k v\u00fdrob\u011b Barolo. Oni tvrd\u00ed, \u017ee vanilka v\u016fn\u011b od francouzsk\u00e9 sudy ucp\u00e1v\u00e1 v\u016fn\u011b, charakteristick\u00e9 pro \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u0430 a odr\u016fdy hrozn\u016f. <\/p>\n

V ka\u017ed\u00e9m p\u0159\u00edpad\u011b, z t\u00e9to konfrontace spot\u0159ebitel\u00e9 jen vyhr\u00e1t \u2013 mezi obrovskou \u0161k\u00e1lu v\u00fdrobc\u016f a v\u00edn si ka\u017ed\u00fd m\u016f\u017ee vybrat si v\u00edno podle chuti.<\/p>\n

\nA nezapome\u0148te o tom, \u017ee It\u00e1lie je velmi rozmanit\u00e1 zem\u011b, a je-li, \u017ee se sna\u017eil jedno v\u00edno, budete zklam\u00e1ni, zkuste to je\u0161t\u011b jednou.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barolo (Barolo) \u2013 \u010derven\u00e9 such\u00e9 v\u00edno podle n\u00e1zvu m\u011bsta a obce v severn\u00ed \u010d\u00e1sti It\u00e1lie v regionu Piemont. Odr\u016fda: nebbiolo 100% Stoj\u00ed za…<\/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-3099","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\/3099","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=3099"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3099\/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=3099"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3099"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3099"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}