{"id":3136,"date":"2020-01-09T12:51:54","date_gmt":"2020-01-09T09:51:54","guid":{"rendered":"http:\/\/vine-nn.ru\/lambrusco\/"},"modified":"2020-01-09T12:51:54","modified_gmt":"2020-01-09T09:51:54","slug":"lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/lambrusco\/","title":{"rendered":"Lambrusco"},"content":{"rendered":"<p>\n        <strong>Lambrusco<\/strong> (Lambrusco) \u2013 n\u00e1zev \u010derven\u00e9ho vina\u0159sk\u00e9 odr\u016fdy (p\u0159esn\u011bji \u0159ady druh\u016f) a italsk\u00e9ho \u0161umiv\u00e9ho v\u00edna s v\u00fdraznou ovocnou v\u016fn\u00ed, vznikaj\u00edc\u00edho v oblasti Emilia-Romagna (a \u010d\u00e1ste\u010dn\u011b v Lombardii).\n<\/p>\n<ul>\n<li>Jak se stane, lambrusco?<\/li>\n<li>Rozd\u00edly lambrusco od \u0161ampa\u0148sk\u00e9ho<\/li>\n<\/ul>\n<p>    <img decoding=\"async\" src=\"\/wp-content\/uploads\/bb8f8284a92b2588901d1a6c626b7b32.jpg\" \/><\/p>\n<p>\nKolem lambrusco hodn\u011b zamotan\u00fdch p\u0159\u00edb\u011bh\u016f. P\u016fvodn\u011b toto jm\u00e9no znamenalo jednodu\u0161e &#8222;v\u00edno z divok\u00fdch hrozn\u016f&#8220; a pou\u017e\u00edt k cel\u00e9 \u0159ad\u011b m\u00edstn\u00edch odr\u016fd, z nich\u017e mnoh\u00e9 jsou pou\u017e\u00edv\u00e1ny dodnes: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. A to v\u0161echno \u2013 r\u016fzn\u00e9 odr\u016fdy lambrusco, i p\u0159es to, \u017ee v mnoha pramenech se jmenoval klony jedn\u00e9 odr\u016fdy. Nyn\u00ed n\u00e1zvy t\u011bchto druh\u016f se pou\u017e\u00edvaj\u00ed jako &#8222;zna\u010dky&#8220; v\u00edna, rozli\u0161ovat palety v\u00fdsledk\u016f, kter\u00e9 mohou b\u00fdt tyto m\u00edstn\u00ed odr\u016fdy.<br \/>\nO tom n\u00ed\u017ee.\n<\/p>\n<p>\nP\u0159\u00edb\u011bh lambrusco je \u00fa\u017easn\u00fd a p\u0159itom je smutn\u00e1.\n <\/p>\n<p>\nNa jedn\u00e9 stran\u011b je to kr\u00e1sn\u00e9 hrozny, kter\u00e9 ji\u017e mnoho let. Kdy\u017e budete p\u00edt Lambrusco, pijete v\u00edno, kter\u00fdm si vychutn\u00e1vali ji\u017e sta\u0159\u00ed \u0159\u00edman\u00e9. Oni zbo\u017e\u0148ovali v\u00edna lambrusco. To bylo snadn\u00e9 p\u011bstovat, d\u00e1val dobr\u00e9 v\u00fdnosy a byl velmi popul\u00e1rn\u00ed. Je docela dob\u0159e mo\u017en\u00e9 p\u0159edstavit Caesara, \u043f\u043e\u0442\u044f\u0433\u0438\u0432\u0430\u044e\u0449\u0435\u0433\u043e lambrusco ze sv\u00e9ho poh\u00e1ru, \u0437\u0430\u043a\u0443\u0441\u044b\u0432\u0430\u044f pl\u00e1tkem s\u00fdra a \u043e\u0431\u0432\u043e\u0434\u044f\u0449\u0435\u0433\u043e pohledem sv\u00e9 vlastnictv\u00ed&#8230;\n<\/p>\n<p>\nZa posledn\u00ed stolet\u00ed se na sv\u011btlo se objevilo mno\u017estv\u00ed odr\u016fdy lambrusco. Ke konci 20 stolet\u00ed \u0430\u043c\u043f\u0435\u043b\u043e\u0433\u0440\u0430\u0444\u044b \u043d\u0430\u0441\u0447\u0438\u0442\u044b\u0432\u0430\u043b\u0438 v\u00edce ne\u017e 60 druh\u016f t\u00e9to odr\u016fdy. Za\u010d\u00ednaj\u00edc\u00edm milovn\u00edk\u016fm v\u00edna pochopit to stane, nen\u00ed snadn\u00e9.<br \/>\nPokud budete m\u00edt, nap\u0159\u00edklad, hrozny chardonnay \u2013 pak to cel\u00fd je geneticky identick\u00fd. Dost bylo p\u0159ed stalet\u00edmi naj\u00edt perfektn\u00ed chardonnay \u2013 a o mnoho let pozd\u011bji u n\u00e1s st\u00e1le kopie t\u00e9 prvn\u00ed vinnou r\u00e9vu. Stejn\u011b jako v p\u0159\u00edpad\u011b, nap\u0159\u00edklad, s jablky odr\u016fdy red \u0434\u0435\u043b\u0438\u0448\u0435\u0441.\n<\/p>\n<p>\nNicm\u00e9n\u011b, v p\u0159\u00edpad\u011b lambrusco nen\u00ed tak jednoduch\u00e9. V divok\u00fdch podm\u00ednk\u00e1ch se snadno \u043e\u043f\u044b\u043b\u044f\u0435\u0442\u0441\u044f s r\u00e9vy odr\u016fd \u2013 jak se to stane, \u0159ekn\u011bme, s \u043e\u0434\u0443\u0432\u0430\u043d\u0447\u0438\u043a\u0430\u043c\u0438 a jin\u00fdmi \u0434\u0438\u043a\u043e\u0440\u0430\u0441\u0442\u0443\u0449\u0438\u043c\u0438 barvami. V\u00fdsledkem je cel\u00e1 \u0159ada odr\u016fd lambrusco. Ano, na chu\u0165 jsou si podobn\u00e9 \u2013 stejn\u011b jako podobn\u00e9 v\u00fdhled na v\u0161echny pampeli\u0161ky \u2013 ale p\u0159esto, oni nejsou p\u0159esn\u011b stejn\u00e9, jako v\u011bt\u0161ina sou\u010dasn\u00fdch vina\u0159sk\u00fdch odr\u016fd.\n<\/p>\n<h2>Hv\u011bzda a smutek cesty Lambrusco<\/h2>\n<p>\nKdy\u017e p\u0159i\u0161la 1970\u0435, do Ameriky p\u0159i\u0161la m\u00f3da levn\u00e9 sladk\u00e9 v\u00edno, lambrusco a stal se tam velmi popul\u00e1rn\u00ed. St\u00e1lo to levn\u00e9, a to i p\u0159es to, \u017ee je to v\u00edno d\u011blaj\u00ed a v such\u00e9 verzi, italov\u00e9 naplnili americk\u00fd trh sladk\u00fdmi variantami, proto\u017ee spot\u0159ebitel tohoto po\u017eadoval.\n<\/p>\n<p>\nTak tady to je. Nejsmutn\u011bj\u0161\u00ed \u010d\u00e1st historie lambrusco za\u010d\u00edn\u00e1 s rozvojem chu\u0165 milovn\u00edky v\u00edna. V Sov\u011btsk\u00e9m Svazu tak\u00e9 v\u011bt\u0161ina \u043e\u0442\u0434\u0430\u0432\u0430\u043b\u043e p\u0159ednost \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u043c a sladk\u00e9 v\u00edno. A dokonce i presti\u017en\u00ed v t\u011bch \u010dasech \u0159ady \u043c\u0430\u0441\u0441\u0430\u043d\u0434\u0440\u043e\u0432\u0441\u043a\u0438\u0445 sb\u00edrek \u2013 to lik\u00e9rov\u00e1 a sladk\u00e1, zejm\u00e9na \u043c\u0443\u0441\u043a\u0430\u0442\u043d\u044b\u0435 v\u00edna.\n<\/p>\n<p>\nNyn\u00ed nastala jin\u00e1 doba, s jin\u00fdmi preferenc\u00ed a p\u0159edstav o tom, co by m\u011blo b\u00fdt &#8222;dobr\u00e9 v\u00edno&#8220;. A v\u0161e, co bylo popul\u00e1rn\u00ed v Sov\u011btsk\u00e9m Svazu a Americe 70. automaticky spad\u00e1 do kategorie &#8222;ne&#8220;. Pod to hrozn\u00e9 kli\u0161\u00e9 nejen sladk\u00e9 v\u00edno, ale i nesrozumiteln\u00e1 mnoha dnes rose. Z d\u016fvodu m\u00f3dy styl a barvu v\u00edna, mnoho chyb\u00ed slu\u0161n\u00e9 a zaj\u00edmav\u00e9 vzorky &#8222;nemodern\u00ed&#8220; v\u00edna \u2013 a to jak levn\u00e9, tak i v pr\u00e9miov\u00e9m segmentu: od demokratick\u00fdch r\u016f\u017eov\u00e9 portugalsk\u00e9 &#8222;v\u00edno verde&#8220; do luxusn\u00edch sladk\u00fdch rakousk\u00fdch &#8222;ledov\u00fdch v\u00edn&#8220;.\n<\/p>\n<h2>Lambrusco je na etiket\u00e1ch<\/h2>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/bf922679d6a22da38ea68aa156cfecb1.jpg\" \/><\/p>\n<p>\nSna\u017e\u00ed se dodr\u017eet pov\u011bst, italov\u00e9 podnikaj\u00ed pokusy omezit pou\u017e\u00edv\u00e1n\u00ed n\u00e1zvu &#8222;lambrusco&#8220; na etiket\u00e1ch v\u00fdhradn\u011b italsk\u00fdmi vina\u0159i. V platnost v\u00fd\u0161e popsan\u00fdch d\u016fvod\u016f, je \u0161ance narazit na l\u00e1hev s n\u00e1pisem &#8222;Lambrusco&#8220;, napln\u011bn\u00e9 levn\u00fdm v\u00ednem z jeho ne\u017e velmi \u00fasp\u011b\u0161n\u00e9 varianty.\n<\/p>\n<p>\nDokud n\u00e1zev lambrusco neobdr\u017eel mezin\u00e1rodn\u00edho postaven\u00ed tituly, \u0159\u00edzen\u00e9 podle p\u016fvodu, jak\u00fdmi jsou, nap\u0159\u00edklad, \u0161ampa\u0148sk\u00e9 a prosecco (i kdy\u017e v It\u00e1lii existuje kategorie <b>DOC Lambrusco<\/b>, soubory pravidel pro lambrusco, vyr\u00e1b\u011bn\u00e9 v It\u00e1lii).\n<\/p>\n<h2 id=\"list\">Jak se stane, Lambrusco?<\/h2>\n<p>\nUkazuje se, \u017ee m\u016f\u017eete narazit jak na levn\u00e9 a \u043d\u0435\u0432\u043a\u0443\u0441\u043d\u043e\u0435 v\u00edno &#8222;lambrusco&#8220;, tak na to je docela slu\u0161n\u00e9, lehk\u00e9, popsicles \u0161umiv\u00e9 v\u00edno, skv\u011ble vhodn\u00e9 pro lehk\u00fd letn\u00ed ob\u011bd.\n<\/p>\n<p>\nTak\u017ee nesu\u010fte lambrusco na prvn\u00ed levn\u00e9 l\u00e1hvi ze supermarketu. Po pravd\u011b \u0159e\u010deno, je italsk\u00e9ho p\u016fvodu \u2013 to nen\u00ed z\u00e1rukou vynikaj\u00edc\u00ed chuti, i kdy\u017e jeho nejlep\u0161\u00ed vzorky, jist\u011b, italsk\u00e9. Nesp\u011bchejte se z\u00e1v\u011bry, dejte mu \u0161anci \u2013 to je tak odli\u0161n\u00e9!\n<\/p>\n<p>\nZa prv\u00e9, je to v\u00edno b\u00fdv\u00e1 r\u016fzn\u00fdch barev: m\u016f\u017eete naj\u00edt a \u010derven\u00e9 a r\u016f\u017eov\u00e9, a b\u00edl\u00e9 lambrusco (ano, i kdy\u017e z \u010derven\u00fdch hrozn\u016f).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c74e899eef8cb590ac2314b8ada4fbd6.jpg\" \/><\/p>\n<p>\n A tam je such\u00e1 a polosuch\u00e1 a sladk\u00e1 verze. Tam jsou tich\u00e9 v\u00edno lambrusco, je lehce \u0161umiv\u00e9 v\u00edno (to, co italov\u00e9 \u0159\u00edkaj\u00ed &#8222;\u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435&#8220; \u2013 frizzante), a je zcela \u0161umiv\u00e9 mo\u017enosti, s mno\u017estv\u00edm bublin o n\u011bco m\u00e9n\u011b, ne\u017e je v champagne (&#8222;\u0441\u043f\u0443\u043c\u0430\u043d\u0442\u0435&#8220; \u2013 spumante, italsk\u00e9 gradace &#8222;\u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u0438&#8220;).\n<\/p>\n<p>\nT\u00e9m\u011b\u0159 v\u0161echny Lambrusco vyp\u011bstovan\u00fdch na zp\u016fsobu Sharma (p\u0159i kter\u00e9m se sekund\u00e1rn\u00ed fermentace, p\u0159i kter\u00e9 vznikaj\u00ed bubliny, se d\u011bje v jednotliv\u00fdch lahv\u00edch \u2013 stejn\u011b jako v p\u0159\u00edpad\u011b \u0161ampa\u0148sk\u00e9ho \u2013 a ve velk\u00fdch ocelov\u00fdch n\u00e1dr\u017e\u00edch). Pokud naraz\u00edte na l\u00e1hev lambrusco, s n\u00e1pisem na etiket\u011b &#8222;tradi\u010dn\u00ed metoda&#8220; (nebo &#8222;klasick\u00e1 metoda&#8220;) \u2013 pak se p\u0159ed v\u00e1mi v\u00fdjime\u010dn\u00e9 v\u00edno a rarita mezi lambrusco.\n<\/p>\n<p>\nBarvivo bobul\u00ed lambrusco je schopen d\u00e1t vinu l\u00e1kav\u00e9 barvy ruby, pokud jste vinn\u00e9 r\u00e9vy n\u00e1le\u017eitou pozornost a d\u00e1t \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u0443 spr\u00e1vn\u011b zr\u00e1t. Pak v \u0431\u043e\u043a\u0430\u043b\u0435 uk\u00e1\u017ee v\u00edno s v\u00fdraznou v\u016fn\u00ed a m\u00e9n\u011b intenzivn\u00ed barvou.\n<\/p>\n<p>\n S \u043f\u0443\u0440\u043f\u0443\u0440\u043e\u043c lambrusco m\u016f\u017ee \u0442\u044f\u0433\u0430\u0442\u044c\u0441\u044f je, \u017ee barva hrozn\u016f \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 \u2013 dal\u0161\u00ed odr\u016fdy povolen\u00e9 pro tohoto v\u00edna podle pravidel DOC Lambrusco (tj. pravidla, chyby, po\u017eadavky na obsah italsk\u00fdch lahv\u00ed s n\u00e1pisem Lambrusco na etiket\u011b).\n<\/p>\n<p>\n\u0410\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta) nen\u00ed forma Lambrusco, je to \u00fapln\u011b jin\u00e1 odr\u016fda. \u0410\u043d\u0447\u0435\u043b\u043e\u0442\u0442\u0430 se pou\u017e\u00edv\u00e1 pro &#8222;opravu&#8220; barvy v\u00edn z lambrusco v p\u0159\u00edpad\u011b, \u017ee vina\u0159 nen\u00ed \u0443\u0441\u043b\u0435\u0434\u0438\u043b za v\u00fdnosem, a v\u00edno dopadlo bled\u011b a vodnat\u00e1. <\/p>\n<p>N\u011bkter\u00e1 v\u00edna z lambrusco z\u00edskaly vlastn\u00ed kategorii DOC<\/p>\n<p align=\"center\">\n<strong>Lambrusco di \u0421\u043e\u0440\u0431\u0430\u0440\u0430<\/strong> (Lambrusco di Sorbara)\n<\/p>\n<p>\n\u0421\u043e\u0440\u0431\u0430\u0440\u0430 \u2013 lambrusco nejvy\u0161\u0161\u00ed kvality, ze kter\u00e9ho jsou z\u00edsk\u00e1v\u00e1ny slu\u0161n\u00e9 v\u00edno s v\u00fdbornou \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439.\n<\/p>\n<p>\nCharakteristick\u00fdm rysem t\u00e9to odr\u016fdy lambrusco je abnorm\u00e1ln\u00ed kveten\u00ed, kdy r\u00e9va shod\u00ed kv\u011bty, \u010d\u00edm\u017e se sni\u017euje v\u00fdnos (v n\u011bkter\u00fdch letech a\u017e o 30%). To vede k vy\u0161\u0161\u00ed koncentraci \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 l\u00e1tek: tak ztr\u00e1ty v po\u010dtu s v\u00edce ne\u017e kompenzov\u00e1ny p\u0159idat tolik jako. Podle barvy \u2013 to je nejjednodu\u0161\u0161\u00ed z druh\u016f lambrusco. \u0418\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c \u2013 je velmi jemn\u00e9. V chuti \u0443\u0433\u0430\u0434\u044b\u0432\u0430\u0435\u0442\u0441\u044f t\u00f3n fialek. Krom\u011b toho, to je nejv\u00edce kysel\u00fd ze v\u0161ech lambrusco, tak\u017ee se dob\u0159e hod\u00ed k tu\u010dn\u00fdm j\u00eddl\u016fm a \u0433\u0440\u0438\u043b\u044e. Sorbara DOC umo\u017e\u0148uje pou\u017eit\u00ed v t\u011bchto v\u00ednech odr\u016fdy \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, ale ne v\u00edce ne\u017e 40%.<\/p>\n<p align=\"center\"><strong>Lambrusco \u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 di \u041a\u0430\u0441\u0442\u0435\u043b\u044c\u0432\u0435\u0442\u0440\u043e<\/strong><br \/>\n (Lambrusco Grasparossa di Castelvetro)<\/p>\n<p>Toto v\u00edno \u0447\u0435\u0440\u043d\u0438\u043b\u044c\u043d\u043e-\u010derven\u00e9 barvy, s crimson pl\u00e1\u010d p\u011bnu s v\u016fn\u00ed fialek, jahod, \u010derstv\u00e9 \u0161vestky a \u010dern\u00e9 t\u0159e\u0161n\u011b. To je v\u00edce \u043f\u043e\u043b\u043d\u043e\u0442\u0435\u043b\u043e\u0435 a obsahuje v\u00edce alkoholu a znateln\u011b v\u00edce t\u0159\u00edslovin ne\u017e zbytek v\u00edna lambrusco.\n<\/p>\n<p>\n\u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 dost siln\u00fd, aby vyrovnat se s m\u00edstn\u00ed specialitou \u2013 \u0437\u0430\u043c\u043f\u043e\u043d\u0435 (\u0448\u043a\u0443\u0440\u043a\u0430 prase\u010d\u00ed nohy, \u043d\u0430\u0448\u043f\u0438\u0433\u043e\u0432\u0430\u043d\u043d\u0430\u044f s prase\u010d\u00ed mlet\u00e9ho masa). Pokud je na etiket\u011b uvedeno DOC Lambrusco Grasparossa di Castelvetro, pak ve slo\u017een\u00ed v\u00edna by m\u011bla b\u00fdt nejm\u00e9n\u011b 85% lambrusco \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430. Zb\u00fdvaj\u00edc\u00edch 15% m\u016f\u017ee b\u00fdt jin\u00e9 odr\u016fdy lambrusco nebo odr\u016fdou \u043c\u0430\u043b\u044c\u0431\u043e \u0434\u0436\u0435\u043d\u0442\u0438\u043b\u0435 (Malbo Pohan\u016f)\n<\/p>\n<p align=\"center\"><strong>Lambrusco \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e di Santa Croce<\/strong><br \/>\n (Lambrusco Salamino di Santa Croce)<\/p>\n<p>\nPokud vid\u00edte takov\u00fd n\u00e1pis na etiket\u011b, pak se p\u0159ed v\u00e1mi v\u00edno vyroben\u00e9 minim\u00e1ln\u011b na 90% lambrusco \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, mo\u017en\u00e1 s p\u0159id\u00e1n\u00edm odr\u016fd \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 a \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430. Toto v\u00edno vyr\u00e1b\u011bt v such\u00e9 a \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u043e\u0439 verze, ve stylu frizzante (semi-\u0161umiv\u00e9).<br \/>\nN\u00e1zev odr\u016fdy je odvozen od hust\u00fdch hrozn\u016f v\u00e1lcovit\u00fd tvar, p\u0159ipom\u00ednaj\u00edc\u00ed \u0431\u0430\u0442\u043e\u043d\u044b klob\u00e1sy sal\u00e1m.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/81446b6b0a27118f107d8408eb120732.jpg\" \/><\/p>\n<p>\nJak lambrusco \u0441\u043e\u0440\u0431\u0430\u0440\u0430, toto v\u00edno je vytvo\u0159eno b\u00fdt \u0432\u044b\u043f\u0438\u0442\u044b\u043c v ml\u00e1d\u00ed. To se dokonale dopl\u0148uje \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442 m\u00edstn\u00ed kuchyn\u011b \u2013 \u043a\u043e\u0442\u0435\u0447\u0438\u043d\u043e (vep\u0159ov\u00e9 klob\u00e1sky pomal\u00e9 va\u0159en\u00ed).<\/p>\n<p align=\"center\"><strong>Reggiano<\/strong> (Reggiano)<\/p>\n<p>\nNejv\u011bt\u0161\u00ed z oblast\u00ed produkuj\u00edc\u00edch v\u00edna lambrusco. Podle n\u00e1zvu provincie Reggio Emilia (Reggio Emilia), kde jsou vyr\u00e1b\u011bny tyto v\u00edna. V\u0161echna v\u00edna reggiano d\u011blaj\u00ed z variant lambrusco, ale krom\u011b \u010derven\u00e9 \u0161umiv\u00e9, m\u016f\u017ee to b\u00fdt tich\u00e9, such\u00e9 \u010derven\u00e9 a b\u00edl\u00e9 \u0161umiv\u00e9 v\u00edno. Klasick\u00e9 lambrusco \u2013 to \u010derven\u00e9 \u0161umiv\u00e9 v\u00edno ze sm\u011bsi r\u016fzn\u00fdch variant t\u00e9to odr\u016fdy, od t\u00e9m\u011b\u0159 such\u00e9 do \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u0445 verz\u00ed. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/8c0fc12f55c6c42744f44681451e8e77.jpg\" \/><\/p>\n<p>\nReggiano je zvl\u00e1\u0161t\u011b zn\u00e1m\u00fd pro sv\u00e9 amabile (sladk\u00e9) a dolce (sladk\u00e9) verzemi, kter\u00e9 obsahuj\u00ed a\u017e 15% \u010d\u00e1ste\u010dn\u011b \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e hrozn\u016f \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430, kter\u00fd d\u00e1v\u00e1 vinu p\u0159\u00edrodn\u00ed sladkost; zbytek 85% \u2013 je to jin\u00e9 odr\u016fdy lambrusco (Maestri, Marani, Monstericco a Salamino).\n<\/p>\n<p>\nSladk\u00e9 verze, jako pravidlo, jsou prov\u00e1d\u011bny \u043f\u043e\u043b\u0443\u0438\u0433\u0440\u0438\u0441\u0442\u044b\u043c\u0438 \u2013 frizzante. B\u00edl\u00e9 \u0161umiv\u00e9 prov\u00e1d\u00ed ze stejn\u00fdch odr\u016fd, ale bez kontaktu s h\u0159ebeny a tenkou slupkou plod\u016f, aby se zabr\u00e1nilo barven\u00ed a obohacov\u00e1n\u00ed v\u00edna s t\u0159\u00edslovinou. Rose \u2013 kr\u00e1tk\u00fd kontakt s tenkou slupkou hrozn\u016f.\n<\/p>\n<p>\nNejlep\u0161\u00ed vzorky reggiano \u2013 je to n\u00e1dhern\u00fd rovnov\u00e1hu zralosti, plnost a kyselost, skv\u011ble kombinovan\u00e9 s m\u00edstn\u00ed j\u00eddlo: \u0437\u0430\u043c\u043f\u043e\u043d\u0435, parmskou \u0161unkou, s\u00fdrem \u043f\u0430\u0440\u043c\u0435\u0434\u0436\u0430\u043d\u043e reggiano.\n<\/p>\n<p align=\"center\"><strong>Lambrusco \u041c\u0430\u043d\u0442\u043e\u0432\u0430\u043d\u043e <\/strong> (Lambrusco Mantovano )<\/p>\n<p class=\"thesis\">\nLambrusco \u043c\u0430\u043d\u0442\u043e\u0432\u0430\u043d\u043e \u2013 to je samostatn\u00e1 DOC (kontrolovan\u00e9 \u00fazem\u00ed p\u016fvodu v\u00edna) v Lombardii. A to je jedin\u00e1 oblast mimo tradi\u010dn\u00ed lambrusco Emilia-Romagna, kde je povoleno jeho v\u00fdrobu. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/d1d4ce5ca798a352ba54c88d73bc9f0c.jpg\" \/><\/p>\n<p>I kdy\u017e okol\u00ed m\u011bsta Mantova z\u00edskali status DOC teprve v roce 1987, historie m\u00edstn\u00edho vina\u0159stv\u00ed sah\u00e1 stolet\u00ed a sah\u00e1 a\u017e do doby benediktiny.<\/p>\n<p>\nVina\u0159sk\u00e1 oblast le\u017e\u00ed mezi severn\u00edmi b\u0159ehy \u0159eky Po a samotn\u00fdm m\u011bstem Mantova v jiho-v\u00fdchodn\u00ed \u010d\u00e1sti Lombardie \u2013 kde je zakl\u00edn\u011bn\u00fd mezi sousedn\u00edmi regiony Emilia-Romagna a Veneto.\n<\/p>\n<p>\nZde lambrusco d\u011blaj\u00ed, jako obvykle, such\u00e9 \u2013 jako rosso (\u010derven\u00e9), tak rosato (r\u016f\u017eov\u00e1), a\u010dkoli tam je mal\u00e9 mno\u017estv\u00ed semi-such\u00e9 verze. Obsah alkoholu \u2013 typicky n\u00edzk\u00e1.\n<\/p>\n<p>\nPodle po\u017eadavk\u016f DOC, v\u00edno Lambrusco Mantovano t\u0159eba na 85% skl\u00e1d\u00e1 z odr\u016fdy lambrusco \u0432\u044c\u044f\u0434\u0430\u043d\u0435\u0437\u0435 (Viadanese , kter\u00fd je zde naz\u00fdv\u00e1n Grapello Ruperti), \u043c\u0430\u044d\u0441\u0442\u0440\u0438 (Maestri), \u043c\u0430\u0440\u0430\u043d\u0438 (Marani) a\/nebo \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e (Salamino). Zb\u00fdvaj\u00edc\u00edch 15% tvo\u0159\u00ed \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta), \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 (Brugnola, je to stejn\u00fd Fortana), \u0441\u043e\u0440\u0431\u0430\u0440\u0430 (Sorbara) a\/nebo \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 (Grasparossa, zvan\u00e9 zde Grappello Grasparossa).\n<\/p>\n<p>\nTyto v\u00edna maj\u00ed rub\u00ednov\u00e9 barvy a v\u016fn\u011b, p\u0159ipom\u00ednaj\u00edc\u00ed v\u016fni fialek.\n <\/p>\n<p>\n<strong>Pod\u00e1v\u00e1me lambrusco<\/strong> je t\u0159eba chlazen\u00e9 a\u017e na cca 10 stup\u0148\u016f (Celsia). Nicm\u00e9n\u011b pokud to zrovna jednoduch\u00e1 volba, s \u043d\u0435\u0437\u0430\u0442\u0435\u0439\u043b\u0438\u0432\u044b\u043c hrub\u00fd kytic\u00ed , pak m\u00e1 smysl ochladit to siln\u011bj\u0161\u00ed je\u0161t\u011b o 2-3 stupn\u011b.\n<\/p>\n<h2>Ne\u017e Lambrusco li\u0161\u00ed od \u0161ampa\u0148sk\u00e9ho?<\/h2>\n<p>\n P\u0159esn\u011bji \u0159e\u010deno, mezi \u0161ampa\u0148sk\u00fdm a lambrusco nic spole\u010dn\u00e9ho, krom\u011b p\u0159\u00edtomnosti bubliny a podobn\u00e9 tvary lahv\u00ed.\n <\/p>\n<ul>\n<li>Odr\u016fda. Lambrusco je vyroben z stejnojmenn\u00e1 a dal\u0161\u00edch m\u00edstn\u00edch odr\u016fd, kter\u00e9 jsou ve Francii obecn\u011b p\u011bstuj\u00ed.<\/li>\n<li>Chu\u0165. Z\u00e1vis\u00ed nejen na odr\u016fd\u011b, ale tak\u00e9 do zna\u010dn\u00e9 m\u00edry \u2013 od m\u00edsta r\u016fstu hrozn\u016f a zp\u016fsobu v\u00fdroby. Proto, i kdyby lambrusco d\u011blali ze stejn\u00fdch odr\u016fd a stejn\u011b jako \u0161ampa\u0148sk\u00e9, pak se chu\u0165 je\u0161t\u011b by byl jin\u00fd (v platnost rozd\u00edly v klimatu, slo\u017een\u00ed p\u016fdy atd.)<\/li>\n<li>Metoda v\u00fdroby. Lambrusco vyp\u011bstovan\u00fdch na zjednodu\u0161en\u00fd technologie, kter\u00e1 nese n\u00e1zev &#8222;metoda Kouzlo&#8220;, a \u0161ampa\u0148sk\u00e9 \u2013 na slo\u017eit\u00e9 a n\u00e1kladn\u00e9 &#8222;klasick\u00e9 \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u0439 technologie&#8220;.<\/li>\n<li>Barva. \u0160ampa\u0148sk\u00e9 nejsou nikdy \u010derven\u00e9. Maximum \u2013 r\u016f\u017eov\u00fd.<\/li>\n<li>Sladkost. Lambrusco \u010dasto d\u011blaj\u00ed sladk\u00e9. Champagne \u2013 je t\u00e9m\u011b\u0159 v\u017edy such\u00e9 a velmi such\u00e9 v\u00edno. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lambrusco (Lambrusco) \u2013 n\u00e1zev \u010derven\u00e9ho vina\u0159sk\u00e9 odr\u016fdy (p\u0159esn\u011bji \u0159ady druh\u016f) a italsk\u00e9ho \u0161umiv\u00e9ho v\u00edna s v\u00fdraznou ovocnou v\u016fn\u00ed, vznikaj\u00edc\u00edho v oblasti Emilia-Romagna (a&#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-3136","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\/3136","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=3136"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3136\/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=3136"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3136"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3136"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}