{"id":3157,"date":"2020-01-09T14:42:31","date_gmt":"2020-01-09T11:42:31","guid":{"rendered":"http:\/\/vine-nn.ru\/staceni-vina\/"},"modified":"2020-01-09T14:42:31","modified_gmt":"2020-01-09T11:42:31","slug":"staceni-vina","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/staceni-vina\/","title":{"rendered":"St\u00e1\u010den\u00ed v\u00edna"},"content":{"rendered":"<p>\n\t\t<strong>Dekanta\u010dn\u00ed<\/strong> (\u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u044f) \u2013 to st\u00e1\u010den\u00ed v\u00edna do karafy (fr. d\u00e9canter), u kter\u00e9ho m\u016f\u017ee b\u00fdt dva r\u016fzn\u00e9 c\u00edle: <\/p>\n<ul>\n<li>Odstran\u011bn\u00ed v\u00edna z sedimentu<\/li>\n<li>K nasycen\u00ed v\u00edno s kysl\u00edkem (provzdu\u0161n\u011bn\u00ed)<\/li>\n<\/ul>\n<p>Od c\u00edle \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f bude z\u00e1viset formul\u00e1\u0159 pou\u017e\u00edvan\u00fd pro tento karafy (\u0434\u0435\u043a\u0430\u043d\u0442\u0435\u0440\u0430).<\/p>\n<p>\nVysoce kvalitn\u00ed \u010derven\u00e1 v\u00edna \u2013 a ob\u010das a drah\u00e9 b\u00edl\u00e9 \u2013 po n\u011bkolika letech zr\u00e1n\u00ed se hromad\u00ed sediment.<br \/>\nTo je dobr\u00e9 znamen\u00ed (zejm\u00e9na u takov\u00fdch odr\u016fd, jako je cabernet sauvignon a syrah \u2013 mohou odlo\u017eit docela solidn\u00ed mno\u017estv\u00ed sedimentu), proto\u017ee to nazna\u010duje, \u017ee v\u00edno nen\u00ed \u0444\u0438\u043b\u044c\u0442\u0440\u043e\u0432\u0430\u043b\u0438 zbyte\u010dn\u011b tvrd\u011b a chu\u0165 na to nebyl \u0437\u0430\u0433\u0443\u0431\u043b\u0435\u043d.\n<\/p>\n<p>\nI kdy\u017e nejlep\u0161\u00ed v\u00edna z \u041c\u0435\u0434\u043e\u043a\u0430 ur\u010dit\u011b d\u00e1vat sedimentu, jeho mno\u017estv\u00ed v nejlep\u0161\u00edm \u010derven\u00e9m \u0431\u0443\u0440\u0433\u0443\u043d\u0434\u0441\u043a\u043e\u043c z hrozn\u016f pinot noir je obvykle p\u0159\u00edpad m\u00e9n\u011b.\n<\/p>\n<p>\nV levn\u00fdch v\u00ednech, kter\u00fdmi je zaplaven trh, sra\u017eenina se vyskytuje velmi z\u0159\u00eddka, ale ve st\u0159edn\u00ed cenov\u00e9 kategorii m\u016f\u017eete narazit na v\u00edna (z Chile nebo Austr\u00e1lie), nen\u00ed v\u016fbec uplynul\u00fdch filtrov\u00e1n\u00ed. V takov\u00e9m p\u0159\u00edpad\u011b je na etiket\u011b bude naps\u00e1no &#8222;unfiltered&#8220; nebo &#8222;non foltre&#8220; (nen\u00ed uplynul\u00fd filtrov\u00e1n\u00ed). Pokud se v\u00e1m zd\u00e1, \u017ee ve v\u00edn\u011b m\u016f\u017ee b\u00fdt sra\u017eenina, je t\u0159eba d\u00e1t l\u00e1hev ve vzp\u0159\u00edmen\u00e9 poloze za den do \u0440\u0430\u0441\u043f\u0438\u0442\u0438\u044f. Pot\u00e9, dr\u017e\u00ed l\u00e1hev proti sv\u011btlu (to d\u0159\u00edve pou\u017e\u00edvali sv\u00ed\u010dku), pomalu a jemn\u011b v\u00edno dekantujte do karafy, pobytem, kdy sediment je vhodn\u00fd na \u0433\u043e\u0440\u043b\u044b\u0448\u043a\u0443.\n<\/p>\n<p>Zes\u00edlen\u00fd kontakt s kysl\u00edkem pro tenk\u00e9 zr\u00e1lo v\u00edna nen\u00ed v\u017edy nutn\u00e9, n\u011bkdy ne\u017e\u00e1douc\u00ed, n\u011bkdy je lep\u0161\u00ed se ukazuj\u00ed postupn\u011b, ve spr\u00e1vn\u00e9m \u0431\u043e\u043a\u0430\u043b\u0435. Tak\u017ee karafa na takov\u00e9 \u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u0438 m\u016f\u017ee p\u0159ipom\u00ednat \u0432\u043e\u0434\u043e\u0447\u043d\u044b\u0439 nebo d\u017eb\u00e1n na vodu:<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/54a42dc8ff2ba4562750ce4cf44839b1.jpg\" \/><\/p>\n<p class=\"remark\">\u0414\u0435\u043a\u0430\u043d\u0442\u0435\u0440 s \u0432\u043e\u0440\u043e\u043d\u043a\u043e\u0439-\u0441\u0438\u0442\u0435\u0447\u043a\u043e\u043c pro odstran\u011bn\u00ed v\u00edna z sedimentu<\/p>\n<p>\nD\u00e1vat vinu schopnost &#8222;d\u00fdchat&#8220; \u2013 to je \u00favod v\u00edno intenzivn\u00ed kontakt se vzduchem v procesu \u0441\u0446\u0435\u0436\u0438\u0432\u0430\u043d\u0438\u044f nebo jen po \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u043d\u0438\u044f l\u00e1hve \u2013 ot\u00e1zka je mnohem v\u00edce diskutabiln\u00ed. <\/p>\n<p>Nicm\u00e9n\u011b st\u00e1v\u00e1 se, \u017ee se v\u00edna z pr\u00e1v\u011b otev\u0159en\u00e9 lahve se zd\u00e1 b\u00fdt p\u0159\u00edli\u0161 &#8222;agresivn\u00ed&#8220;, v takov\u00e9m p\u0159\u00edpad\u011b \u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u044f v\u00e1m ji trochu uklidnit: m\u00edrn\u011b hladk\u00e9 taniny a odstranit vyj\u00e1d\u0159enou \u0441\u043f\u0438\u0440\u0442\u0443\u043e\u0437\u043d\u043e\u0441\u0442\u044c. Pom\u00e1h\u00e1 v\u011btr\u00e1n\u00ed a v p\u0159\u00edpad\u011b nadbytek oxidu si\u0159i\u010dit\u00e9ho ve v\u00edn\u011b, kter\u00fd d\u00e1v\u00e1 \u0161patn\u00fd odst\u00edn chuti, kter\u00fd zmiz\u00ed nebo je podstatn\u011b oslabena po \u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u0438. A tento efekt je zcela patrn\u00fd.<\/p>\n<p> Je jasn\u00e9, \u017ee pokud jste \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u043b\u0438 l\u00e1hev v\u00edna, pak u\u017e \u010dlov\u011bk mus\u00ed p\u00edt, ale zat\u00edm to na pln\u00fd \u00favazek, kontakt se vzduchem je minim\u00e1ln\u00ed.\n<\/p>\n<p>Pro intenzivn\u011bj\u0161\u00ed v\u011btr\u00e1n\u00ed pou\u017e\u00edvaj\u00ed \u0434\u0435\u043a\u0430\u043d\u0442\u0435\u0440, ve kter\u00e9m velikost kontaktu v\u00edna se vzduchem maxim\u00e1ln\u00ed: to jsou ty \u0434\u0435\u043a\u0430\u043d\u0442\u0435\u0440\u044b v podob\u011b &#8222;\u044e\u0431\u043e\u0447\u043a\u0438&#8220;, kter\u00e9 tak miluje v\u00edno lesk:<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/f11a81cab8b44f698f46566bdc4ec984.jpg\" \/><\/p>\n<p class=\"remark\">\u0414\u0435\u043a\u0430\u043d\u0442\u0435\u0440 pro provzdu\u0161n\u011bn\u00ed v\u00edna<\/p>\n<p>V ka\u017ed\u00e9m p\u0159\u00edpad\u011b, rozhodnut\u00ed o \u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u0438 za \u00fa\u010delem nasycen\u00ed v\u00edno s kysl\u00edkem je mnohem v\u00edce subjektivn\u00ed, ne\u017e st\u00e1\u010den\u00ed k odd\u011blen\u00ed kalu, p\u0159\u00edtomnost, kter\u00e1 je v\u017edy z\u0159ejm\u00e9, a se dostal do sklenice ne\u017e\u00e1douc\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dekanta\u010dn\u00ed (\u0434\u0435\u043a\u0430\u043d\u0442\u0430\u0446\u0438\u044f) \u2013 to st\u00e1\u010den\u00ed v\u00edna do karafy (fr. d\u00e9canter), u kter\u00e9ho m\u016f\u017ee b\u00fdt dva r\u016fzn\u00e9 c\u00edle: Odstran\u011bn\u00ed v\u00edna z sedimentu K nasycen\u00ed&#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-3157","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\/3157","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=3157"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3157\/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=3157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}