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<\/p>\n\nAlex Russell (Alex Russell) \u2013 doktor v\u011bd z sydney university \u2013 v\u00edce ne\u017e deset let obchodoval s v\u00ednem. Nen\u00ed to tak d\u00e1vno, on dokon\u010dil doktor\u00e1t na t\u00e9ma „vn\u00edm\u00e1n\u00ed chuti a v\u016fn\u011b v\u00edna“. V n\u00ed zab\u00fdvat ot\u00e1zkou, o tom, \u017ee je t\u0159eba za\u010d\u00edt se zab\u00fdvat v\u00ednem.\n<\/p>\n
<\/p>\n
\nDoktor tvrd\u00ed, \u017ee ka\u017ed\u00fd, kdo m\u00e1 norm\u00e1ln\u00ed funguj\u00edc\u00ed nos a \u00fasta, m\u016f\u017ee se st\u00e1t vinn\u00fdm odborn\u00edkem.\n<\/p>\n
\n„Mnoz\u00ed si mysl\u00ed, \u017ee v\u00edno odborn\u00edci jsou obda\u0159eni zvl\u00e1\u0161tn\u00edmi schopnostmi. Ale j\u00e1 jsem sedm let studoval tento probl\u00e9m a do\u0161el k z\u00e1v\u011bru, \u017ee jde \u2013 v \u0441\u043d\u043e\u0440\u043e\u0432\u043a\u0435 a tr\u00e9ninku“\n<\/p>\n
\nPos\u00edlat sv\u00e9 tipy na webov\u00fdch str\u00e1nk\u00e1ch University of Sydney, Alex uji\u0161\u0165uje, \u017ee m\u016f\u017eete dos\u00e1hnout prvn\u00edch v\u00fdsledk\u016f ji\u017e za n\u011bkolik hodin. Z\u00e1rove\u0148 dod\u00e1v\u00e1, \u017ee pro dosa\u017een\u00ed odborn\u00e9 \u00farovn\u011b bude vy\u017eadovat „\u010das, pen\u00edze a spoustu nad\u0161en\u00ed“.\n<\/p>\n
\nJeho soubor jednoduch\u00fdch tip\u016f \u2013 je to jak\u00fdsi program entry \u0438\u043d\u0442\u0435\u043d\u0441\u0438\u0432\u0430 pro ty, kte\u0159\u00ed cht\u011bj\u00ed porozum\u011bt v\u00ednu.\n<\/p>\n
\nPracuje na doktor\u00e1tu, jsem vyz\u00fdval nov\u00e1\u010dky k sob\u011b do laborato\u0159e, kde jsou \u0434\u0435\u0433\u0443\u0441\u0442\u0438\u0440\u043e\u0432\u0430\u043b\u0438 \u0159adu v\u00edn. Ve v\u011bt\u0161in\u011b p\u0159\u00edpad\u016f na to bylo vyhrazeno asi hodinu, a zvl\u00e1\u0161tn\u00ed pokrok, kter\u00e9ho jsme u nich nebyl pozorov\u00e1n. Ale pokud by z\u016fstal alespo\u0148 je\u0161t\u011b na p\u016fl hodiny, pak se za\u010dali ukazovat n\u011bjak\u00e9 v\u00fdsledky, ale p\u0159es 4 hodiny \u2013 je ji\u017e docela znateln\u00e9. Odborn\u00edky jsou samoz\u0159ejm\u011b nestanou ani jednou, ale je z\u0159ejm\u00e9, \u017ee jim trvalo i roky, aby \u0432\u0440\u0443\u0431\u0438\u0442\u044c\u0441\u044f t\u00e9ma.\n<\/p>\n
\nNikdo je\u0161t\u011b nen\u00ed dostate\u010dn\u011b do odborn\u00edka, pobytem na tom, \u017ee se zamiloval do jednoho dne. \u0411\u044b\u0432\u0430\u044f v instituc\u00edch, zkuste nov\u00fd. R\u016fst obzory \u2013 rezervujte r\u016fzn\u00e9 v\u00edno skla, i kdy\u017e je mo\u017enost vz\u00edt l\u00e1hev toho, co m\u00e1te r\u00e1di, <Rusku tip \u0440\u0430\u0437\u043e\u0440\u0438\u0442\u0435\u043b\u044c\u043d\u044b\u0439, ale \u043c\u0435\u0442\u043e\u0434\u0438\u0447\u0435\u0441\u043a\u0438 jist\u00fd, ca. interpret<\/i>>.\n<\/p>\n
\nPorovnejte v\u00edno podle druh\u016f, podle typu, podle kraj\u016f a v\u00fdrobc\u016fm.\n<\/p>\n
\nPam\u011b\u0165 na v\u016fn\u011b u v\u00e1s m\u016f\u017ee b\u00fdt dobr\u00e1, ale to m\u016f\u017ee ud\u011blat, jako ka\u017ed\u00e1 jin\u00e1 pam\u011b\u0165. M\u00edsto toho, aby se pokusili na pam\u011bti porovnat v\u00edno v \u0431\u043e\u043a\u0430\u043b\u0435 s t\u00edm, \u017ee jste pili na ve\u010de\u0159i v It\u00e1lii, vydat se na paraleln\u00ed degustace r\u016fzn\u00fdch lahv\u00ed, aby m\u00edt mo\u017enost p\u0159\u00edm\u00e9ho srovn\u00e1n\u00ed.\n<\/p>\n
\nHlavn\u00ed kon\u00ed\u010dek vinn\u00fd expert \u2013 schopnost sebev\u011bdom\u011b a d\u016fsledn\u011b identifikovat v\u016fn\u011b. Ale v\u00edno s v\u016fn\u00ed \u010dern\u00e9ho ryb\u00edzu ned\u011blaj\u00ed z \u010dern\u00e9ho ryb\u00edzu nebo s jeho p\u0159\u00eddavkem, a navenek se to nijak s n\u00ed nesouvis\u00ed. A t\u011b\u017eko vybrat konkr\u00e9tn\u00ed v\u016fn\u011b, ne-li nav\u00e1zat s n\u00edm jasn\u00fdch vizu\u00e1ln\u00edch asociac\u00ed. Ve skute\u010dnosti, v\u00edno opravdu obsahuje slou\u010deniny, kter\u00e9 samy o sob\u011b \u2013 pokud je upozornit na v\u00edno \u2013 maj\u00ed v\u016fn\u011b \u010dern\u00e9ho ryb\u00edzu, jahody, seno, atd.\n<\/p>\n
\n\u041d\u044e\u0445\u0430\u0439\u0442\u0435 v\u0161e se zav\u0159en\u00fdma o\u010dima, se sna\u017e\u00ed identifikovat a pamatovat si v\u016fn\u011b, dopl\u0148ujte svou ty\u010d „datab\u00e1ze“.\n<\/p>\n
\nTo se m\u016f\u017ee zd\u00e1t obt\u00ed\u017en\u00e9, ale \u010dasem zjist\u00edte o\u010dividn\u00fd pokrok.\n<\/p>\n
\nNejste si jisti, \u017ee \u0440\u0430\u0437\u043b\u0438\u0447\u0430\u0435\u0442\u0435 t\u00f3n broskve v chardonnay? P\u0159idejte trochu broskvov\u00e9 sirupu na dal\u0161\u00ed sklenku. Tak si uv\u011bdom\u00edte, jak von\u00ed broskev ve v\u00edn\u011b. Postupn\u011b sni\u017ete mno\u017estv\u00ed jejich dopl\u0148ky, dokud nebudete schopni rozeznat tato v\u016fn\u011b ve v\u00edn\u011b, bez jak\u00fdchkoliv p\u0159\u00edsad.\n<\/p>\n
\nT\u00f3ny, kter\u00e9 lze nal\u00e9zt v \u0431\u043e\u043a\u0430\u043b\u0435 v\u00edna \u2013 stovky, v\u010detn\u011b \u010dokol\u00e1dy, ko\u0159en\u00ed, lan\u00fd\u017ee a dokonce i olej!\n<\/p>\n
\nMo\u017en\u00e1 jste ji\u017e expert v parfumerii nebo gastronomii, ale budete je\u0161t\u011b muset u\u010dit v\u00edno samostatn\u011b, zvl\u00e1dnut\u00ed souvisej\u00edc\u00ed slovn\u00ed z\u00e1sobu.<\/p>\n
Podstatou expertn\u00edho hodnocen\u00ed v\u00edna \u2013 ve schopnosti v\u00e1zat jeho v\u016fni a chu\u0165 s srozumiteln\u00fdch term\u00ednech. Odborn\u00edci a sommelier diskutovat v\u00edna, pou\u017e\u00edvat jednotnou terminologii, zat\u00edmco za\u010d\u00e1te\u010dn\u00edci s velk\u00fdmi obt\u00ed\u017eemi lze popsat v\u00edno, ne s „slovn\u00ed z\u00e1sobu ochutn\u00e1vka“.\n<\/p>\n
\nV experimentech, ani jednou \u0432\u044b\u044f\u0441\u043d\u044f\u043b\u043e\u0441\u044c, \u017ee n\u00e1chylnost k \u0430\u0440\u043e\u043c\u0430\u0442\u0430\u043c u expert\u016f a nov\u00e1\u010dk\u016f krmn\u00e9 sm\u011bsi.\n<\/p>\n
\nVe skute\u010dnosti, odborn\u00edci, kte\u0159\u00ed poci\u0165uj\u00ed v\u0161echny stejn\u00e9, \u017ee i za\u010d\u00e1te\u010dn\u00edci, ale interpreta je to mnohem lep\u0161\u00ed: jako zku\u0161en\u00fd \u0161achista, kter\u00fd se d\u00edv\u00e1 na stejnou tabuli a vid\u00ed ty stejn\u00e9 postavy, \u017ee i za\u010d\u00e1te\u010dn\u00edk, ale jasn\u011bj\u0161\u00ed a rychleji ch\u00e1pe situaci. <\/p>\n
\nCena \u2013 nen\u00ed ide\u00e1ln\u00ed indik\u00e1tor kvality (v\u0161e je subjektivn\u00ed). Ale, jako obvykle, dra\u017e\u0161\u00ed v\u00edno l\u00e9pe vyjad\u0159uje charakter m\u00edsta, kde se to vyr\u00e1b\u00ed. A znalost oblast\u00ed v\u00fdroby v\u00edna \u2013 po\u017eadovanou kvalitu tohoto odborn\u00edka\n<\/p>\n
\nVinn\u00fd odborn\u00edk \u2013 to nen\u00ed jen dobr\u00e1 ochutn\u00e1vka. On tak\u00e9 v\u00ed hodn\u011b o tom, jak se d\u011blaj\u00ed v\u00edno, kde ji d\u011blaj\u00ed a mnoho dal\u0161\u00edch, o ne\u017e je zvykem ps\u00e1t ve vinn\u00fdch u\u010debnice a p\u0159\u00edru\u010dek.\n<\/p>\n
\nMnoz\u00ed lid\u00e9 vyh\u00fdbaj\u00ed \u00fa\u010dasti v \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u044b\u0445 hr\u00e1ch a sout\u011b\u017e\u00edch ze strachu prohr\u00e1t. Ale chyby \u2013 to je norm\u00e1ln\u00ed. B\u011bhem slavn\u00e9ho francouzsk\u00e9ho experimentu, kdy se b\u00edl\u00e9 v\u00edno \u043f\u043e\u0434\u043a\u0440\u0430\u0441\u0438\u043b\u0438 a objevil se pod rou\u0161kou \u010derven\u00e9ho, poda\u0159ilo oklamat mnoha odborn\u00edk\u016f. Dok\u00e1zal, jak siln\u011b na\u0161e o\u010dek\u00e1v\u00e1n\u00ed a my\u0161lenky ovliv\u0148uj\u00ed vn\u00edm\u00e1n\u00ed v\u00edna, jako by jsme „pijeme v\u00edno o\u010dima“.\n<\/p>\n
\nOdborn\u00edci se tak\u00e9 m\u00fdl\u00ed. Ale pravdu se vyskytuj\u00ed \u010dast\u011bji.\n<\/p>\n
„The drinks business“, Aprill 2015 (Ilustrace: WineFolly)<\/p>\n","protected":false},"excerpt":{"rendered":"
Alex Russell (Alex Russell) \u2013 doktor v\u011bd z sydney university \u2013 v\u00edce ne\u017e deset let obchodoval s v\u00ednem. Nen\u00ed to tak d\u00e1vno, on…<\/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-3155","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\/3155","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=3155"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3155\/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=3155"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3155"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3155"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}