{"id":3168,"date":"2020-01-09T14:47:43","date_gmt":"2020-01-09T11:47:43","guid":{"rendered":"http:\/\/vine-nn.ru\/co-se-stane-vino\/"},"modified":"2020-01-09T14:47:43","modified_gmt":"2020-01-09T11:47:43","slug":"co-se-stane-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/cs\/co-se-stane-vino\/","title":{"rendered":"Co se stane v\u00edno?"},"content":{"rendered":"<p>\nZa prv\u00e9, je t\u0159eba odd\u011blit hroznov\u00e9 v\u00edno od v\u0161ech ostatn\u00edch \u2013 ovocn\u00e9, bobulov\u00e9, \u043c\u0435\u0434\u043e\u0432\u044b\u0445 a v\u0161echny bl\u00e1zniv\u00e9 exoty jako \u043a\u043e\u043d\u043e\u043f\u043b\u044f\u043d\u044b\u0445. V\u0161echny tyto jsou p\u0159edm\u011btem dal\u0161\u00edch \u010dl\u00e1nk\u016f.\n<\/p>\n<p>\nD\u00e1le budeme hovo\u0159it o typech a druz\u00edch pouze z hroznov\u00e9ho v\u00edna \u2013 produkt digesce hroznov\u00e9 \u0161\u0165\u00e1vy.\n<\/p>\n<p>\n\u0421\u043f\u0438\u0440\u0442\u043e\u0432\u043e\u0435 kva\u0161en\u00ed se naz\u00fdv\u00e1 tak moc zjevn\u00e9 okolnosti: to p\u0159edpokl\u00e1d\u00e1 zpracov\u00e1n\u00ed cukr\u016f kvasinkami \u044f\u0433\u043e\u0434\u043d\u043e\u0433\u043e \u0161\u0165\u00e1vy, alkohol (etanol v podstat\u011b). Sou\u010dasn\u00e9 v\u00edno m\u016f\u017ee b\u00fdt jen alkoholick\u00fd n\u00e1poj. &#8222;Nealkoholick\u00e9 v\u00edno&#8220; \u2013 je to jak instantn\u00ed k\u00e1va: n\u00e1zev podobn\u00fd, ale n\u00e1poje jsou r\u016fzn\u00e9.\n<\/p>\n<p>\n Koho zaj\u00edm\u00e1, pod\u00edvejte se:\n<\/p>\n<ul>\n<li>\u010cl\u00e1nek o nealkoholick\u00e9 v\u00edno.<\/li>\n<li>FAQ o pr\u00e1\u0161ek v\u00edno<\/li>\n<li>Pad\u011blky a napodobeniny v obchodech<\/li>\n<\/ul>\n<p>\n A vr\u00e1t\u00edme se k norm\u00e1lu, a za prvn\u00ed divize hroznov\u00e9ho v\u00edna:\n<\/p>\n<h2>Podle obsahu alkoholu<\/h2>\n<p>\nP\u0159irozen\u00fd obsah alkoholu ve v\u00edn\u011b z\u00e1vis\u00ed na mno\u017estv\u00ed cukru ve \u0161\u0165\u00e1v\u011b z bobul\u00ed hrozn\u016f v dob\u011b po\u010d\u00e1tku kva\u0161en\u00ed a schopnost kvasinek p\u0159epracovat tento cukr v alkohol. \u010c\u00edm v\u00edce zral\u00e9 bobule \u2013 t\u00edm v\u00edce cukr\u016f \u2013 t\u00edm vy\u0161\u0161\u00ed stupe\u0148 v\u00edna. Je to nejjednodu\u0161\u0161\u00ed a z\u00e1kladn\u00ed z\u00e1vislost. Proto v\u00edno z hork\u00e9ho ter\u00e9nu, jako obvykle, pevn\u011bj\u0161\u00ed v\u00edna z v\u00edce ne\u017e chladn\u00e9. Typy v\u00edna podle pevnosti si m\u016f\u017eete p\u0159edstavit takto:\n<\/p>\n<p>\n<strong>\u0421\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u00edno<\/strong> \u2013 je v\u00edno pevnost 6-11 stup\u0148\u016f. P\u0159\u00edklad: portugalsk\u00e9 Vihno Verde (Zelen\u00e9 v\u00edno), \u0161umiv\u00e9 Asti.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/2b237c4b03ba3f109265e2821286749a.jpg\" \/><\/p>\n<p>\n<strong>P\u0159\u00edrodn\u00ed siln\u00e9 v\u00edno<\/strong> \u2013 je v\u00edno s p\u0159irozenou pevnost 14-16 stup\u0148\u016f. To je v pr\u016fm\u011bru. V b\u00edl\u00fdch v\u00ednech je c\u00edtit alkohol siln\u011bj\u0161\u00ed, tak\u017ee je pro n\u011b definice &#8222;siln\u00e9&#8220; za\u010d\u00edn\u00e1 n\u00ed\u017ee, ne\u017e pro \u010derven\u00e1.\n<\/p>\n<p>\n<strong>Alkoholizovan\u00e9ho v\u00edna<\/strong> \u2013 to je v\u00edno, do kter\u00e9ho byl p\u0159id\u00e1n alkohol <i>krom\u011b<\/i> p\u0159irozen\u00e9ho kva\u0161en\u00ed alkoholu. Obvykle jde o \u010dist\u00e9m alkoholu, ale o hroznov\u00e9 \u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0442\u0435 (v p\u0159\u00edpad\u011b portugalsk\u00fdch \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u043e\u0432, \u0161pan\u011blsk\u00e9 \u0445\u0435\u0440\u0435\u0441\u043e\u0432, portugalsk\u00e9 madeiry).<\/p>\n<p> P\u0159idat \u010dist\u00e9 zrno nebo \u0159epy alkohol-\u0440\u0435\u043a\u0442\u0438\u0444\u0438\u043a\u0430\u0442 pro v\u00edce \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043e\u0433\u043e hroznov\u00e9 v\u00edno m\u016f\u017ee b\u00fdt, nap\u0159\u00edklad, na v\u00fdrobu z\u00e1vodu \u041c\u0430\u0441\u0441\u0430\u043d\u0434\u0440\u0430. Ale z d\u016fvodu jejich alkoholick\u00fdch n\u00e1poj\u016f a nelze naz\u00fdvat v\u00ednem, ale pouze &#8222;vinn\u00fd n\u00e1poj&#8220;, &#8211; d\u00e1vejte pozor na \u0161t\u00edtku:\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/3efd258397528052b971b85f91029306.jpg\" \/><\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/0d3eb03d8a79a1532bf2c4aac4557fff.jpg\" \/><\/p>\n<h2>Podle obsahu cukru<\/h2>\n<p>\nPokra\u010dovat na p\u0159edchoz\u00ed t\u00e9ma. Pokud dro\u017ed\u00ed p\u0159epracovali cel\u00fd cukr z hroznov\u00e9 \u0161\u0165\u00e1vy, alkohol, pak cukr ve v\u00edn\u011b t\u00e9m\u011b\u0159 pry\u010d, a v\u00edno se uk\u00e1zalo such\u00e9. Pokud kvasinky nejsou schopny to ud\u011blat, nebo jim br\u00e1n\u00ed, pak je tento cukr z\u016fstal ve v\u00edn\u011b \u2013 a zde m\u00e1me polo-v\u0161echny druhy a sladk\u00e9 varianty. Tak\u017ee, d\u011blen\u00ed podle m\u00edry sladkosti:\n<\/p>\n<p><strong>Such\u00e9 v\u00edno<\/strong> je v\u00edno s minim\u00e1ln\u00edm obsahem p\u0159\u00edrodn\u00edho zbytkov\u00e9ho cukru. V obecn\u00e9m p\u0159\u00edpad\u011b evropsk\u00fdch a rusk\u00fdch v\u00edn je zna\u010dka a\u017e 4 gl. <\/p>\n<ul>\n<li>Mimochodem, pro\u010d se tomu \u0159\u00edk\u00e1 &#8222;such\u00e9&#8220;?<\/li>\n<\/ul>\n<p>\nPamatujte, \u017ee jsme \u0159ekli, \u017ee pro b\u00edl\u00e9ho v\u00edna koncept &#8222;siln\u00e9&#8220; za\u010d\u00edn\u00e1 d\u0159\u00edve, ne\u017e pro \u010derven\u00e9? Podobn\u00fd p\u0159\u00edb\u011bh se sladkost \u0161umiv\u00e9ho. Z d\u016fvodu toho, \u017ee v\u00edno, kter\u00e9 d\u011blaj\u00ed bublinky, mnohem \u043a\u0438\u0441\u043b\u0435\u0435 b\u011b\u017en\u00e9ho (tich\u00e9ho), sladkost v n\u011bm vn\u00edm\u00e1na slab\u0161\u00ed. Tak\u017ee pro \u0161umiv\u00e1 p\u0159ijata nula stupnice &#8222;sucho&#8220;, kde pojem &#8222;<b>such\u00e9 \u0161umiv\u00e9<\/b>&#8220; za\u010d\u00edn\u00e1 od horn\u00ed ryskou asi 30 gl (c\u00edtit rozd\u00edl!), a zna\u010dka v 4 gl, odpov\u00edd\u00e1 pojmu &#8222;extra brut&#8220;.\n<\/p>\n<p><strong>Polosuch\u00e9, sladk\u00e9 v\u00edno<\/strong> \u2013 je v\u00edno, v n\u011bm\u017e z\u016fstal p\u0159irozen\u00fd cukr z hrozn\u016f v pr\u016fm\u011bru a\u017e 50 gl.\n<\/p>\n<p>\nV p\u0159\u00edpad\u011b semi-v\u0161ech verz\u00ed, jedn\u00e1 se o \u043d\u0430\u043c\u0435\u0440\u0435\u043d\u043d\u043e\u043c ukon\u010den\u00ed kva\u0161en\u00ed pro zachov\u00e1n\u00ed zbytkov\u00e9 sladkosti. A jako obvykle se d\u011bje, je pro maskov\u00e1n\u00ed cukrem nedostatky v\u00edna. Proto budete jist\u011b usly\u0161\u00edte od vinn\u00fdch \u0441\u043d\u043e\u0431\u043e\u0432 n\u00e1zor, \u017ee &#8222;polosuch\u00e9 a semi-sladk\u00e9 v\u00edno \u2013 jedn\u00e1 se o vynucen\u00e9 \u043f\u043e\u043b\u0443\u043c\u0435\u0440\u0430 lhostejn\u00fd vina\u0159&#8220;. K takov\u00fdm \u0441\u043d\u043e\u0431\u0430\u043c beru a jsem uzn\u00e1v\u00e1 existenci v\u00fdjimek, jako jsou francouzsk\u00e9 r\u016f\u017eov\u00e9 v\u00edno Rose d &#8218; Anjou, b\u00edl\u00e1 polosuch\u00e1 ma\u010farsk\u00fdch v\u00edn a neck. atd.\n<\/p>\n<p>Proto\u017ee fermentace je p\u0159eru\u0161ena, mo\u0161t\u016f udr\u017euje cukr, ale nem\u00e1 \u010das vyto\u010dit pevnost, tak\u017ee polosuch\u00e1 a polosladk\u00e1 v\u00edna \u010dasto n\u00edzkoalkoholick\u00e9:<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/426e3cfbe55a6624bca109c6554f7f35.jpg\" \/><\/p>\n<p class=\"remark\">Polosuch\u00e9 \u0430\u043d\u0436\u0443\u0439\u0441\u043a\u043e\u0435 rose pevnost 10,5%<\/p>\n<p>\n<strong>P\u0159\u00edrodn\u00ed sladk\u00e9 v\u00edno<\/strong> \u2013 je v\u00edno s obsahem p\u0159\u00edrodn\u00edho zbytkov\u00e9ho cukru v\u00edce ne\u017e 50 gl. A zde za\u010d\u00edn\u00e1 nuance.<\/p>\n<p>\nP\u0159\u00edrodn\u011b sladk\u00e9 v\u00edno m\u016f\u017eete z\u00edskat, zkr\u00e1cen\u00ed kva\u0161en\u00ed. Jeden ze zp\u016fsob\u016f, jak to ud\u011blat \u2013 p\u0159idat alkohol\u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0442, tak\u017ee v\u011bt\u0161ina lik\u00e9rov\u00e1 v\u00edna \u2013 ne such\u00e9. <\/p>\n<p>\nA m\u016f\u017eete vz\u00edt bobule, ve kter\u00fdch je tolik cukru, \u017ee kvasinky s n\u00edm prost\u011b by vyrovnat a zem\u0159ou, nen\u00ed \u0434\u043e\u0435\u0432. <\/p>\n<p>\nDruh\u00fd p\u0159\u00edpad je ur\u010dit\u011b spojen s n\u011b\u010d\u00edm, co je zvl\u00e1\u0161tn\u00ed: to, nebo pozdn\u00ed sb\u011br vhodn\u00fdch odr\u016fd na vhodn\u00e9m m\u00edst\u011b, nebo \u043f\u043e\u0434\u0441\u0443\u0448\u0438\u0432\u0430\u043d\u0438\u0435 sklizn\u011b pro zv\u00fd\u0161en\u00ed koncentrace mladiny (viz \u0420\u0435\u0447\u043e\u0442\u043e), nebo zmrazen\u00ed bobul\u00ed (viz \u0410\u0439\u0441\u0432\u0430\u0439\u043d), nebo m\u00e1lo, co je\u0161t\u011b. V takov\u00fdch zvl\u00e1\u0161tn\u00edch p\u0159\u00edpadech zvykem mluvit a o zvl\u00e1\u0161tn\u00edch druz\u00edch p\u0159\u00edrodn\u00ed sladk\u00e9 v\u00edno, t\u00fdkaj\u00edc\u00edho se &#8222;u\u0161lechtil\u00e9&#8220; a drah\u00e9.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/dd8439ad71ac7ce72d4718cda31f2e02.jpg\" \/><\/p>\n<p class=\"remark\">Italsk\u00e9 &#8222;u\u0161lechtil\u00fd&#8220; sladk\u00e9 v\u00edno \u0420\u0435\u0447\u043e\u0442\u043e di Soave<\/p>\n<p>\n\u0417\u0430\u043c\u043e\u0440\u043e\u0447\u043a\u0438 na toto t\u00e9ma m\u016f\u017eete prohl\u00e9dnout v \u010dl\u00e1nku sladk\u00e1 v\u00edna ve Francii.<\/p>\n<h2>P\u0159\u00edtomnost\u00ed \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u044b<\/h2>\n<p>\nTo jsme o \u043f\u0443\u0437\u044b\u0440\u044c\u043a\u0430\u0445, kter\u00e9 jsou z\u00e1kladem pro CO2, vytvo\u0159en\u00fd v procesu fermentace a \u0443\u0434\u0435\u0440\u0436\u0430\u043d\u043d\u043e\u0435 v l\u00e1hvi p\u0159ed pod\u00e1n\u00edm na st\u016fl. Hou\u0161t\u00ed v\u0161ech metod z\u00edsk\u00e1n\u00ed bubliny jsou uvedeny v \u010dl\u00e1nku &#8222;jak se d\u011blaj\u00ed \u0161umiv\u00e9 v\u00edno?&#8220;. Zde jen \u0159ekn\u011bme, \u017ee v\u00edno se st\u00e1v\u00e1:<\/p>\n<p>\n<strong>\u0160umiv\u00e9<\/strong> \u2013 je to, ve kter\u00e9m kyselinou uhli\u010ditou, tvo\u0159il b\u011bhem kva\u0161en\u00ed, byl ulo\u017een a \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0430.\n<\/p>\n<p>\n\u0160umiv\u00e1 v\u00edna se li\u0161\u00ed v po\u010dtu z\u00edskan\u00fdch \u0443\u0433\u043b\u0435\u043a\u0438\u0441\u043b\u043e\u0442\u044b. V It\u00e1lii \u043f\u043e\u043b\u043d\u043e\u0432\u0435\u0441\u043d\u043e\u0435 \u0161umiv\u00e9 (kde je hodn\u011b bublinek, skoro jako v champagne) naz\u00fdv\u00e1 \u0441\u043f\u0443\u043c\u0430\u043d\u0442\u0435 (vino spumante), a kde je m\u00e9n\u011b \u2013 \u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435 (vino frizzante). Ve Francii jim odpov\u00eddaj\u00ed van musso (vin mousseux) a van \u043f\u0435\u0442\u0438\u0439\u043e (vin p\u00e9tillant).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1b0167c27fc19d55c012a4c3e40eddfb.jpg\" \/><\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/dd7c2d45e2eb96da3fd3e27ceedcec1c.jpg\" \/><\/p>\n<p>\n<strong>Klidn\u00e1<\/strong> \u2013 ve kter\u00e9m cel\u00fd oxid uhli\u010dit\u00fd opustil v\u00edno do jeho pln\u011bn\u00ed do lahv\u00ed ve vina\u0159stv\u00ed. <\/p>\n<h2>Podle barvy<\/h2>\n<p>\nJe jednoduch\u00e9 a srozumiteln\u00e9 d\u011blen\u00ed. To by se zd\u00e1lo.<\/p>\n<p>\n<strong>\u010cerven\u00e9 v\u00edno<\/strong> \u2013 v\u00edno vyroben\u00e9 z tmav\u00fdch odr\u016fd r\u00e9vy vinn\u00e9. Cel\u00e9 barevn\u00e9 v\u00edno se z\u00edsk\u00e1v\u00e1 z k\u016fry plod\u016f, kter\u00e9 obsahuj\u00ed antokyany \u2013 barviva pigmenty. Du\u017eina plod\u016f v\u011bt\u0161iny odr\u016fd \u0431\u0435\u0441\u0446\u0432\u0435\u0442\u043d\u0430. Tj., \u017ee barva tam je, ale je to velmi bled\u00fd, s odst\u00edny zelen\u00e9. \u0420\u0435\u0434\u0447\u0430\u0439\u0448\u0435\u0435 v\u00fdjimkou odr\u016fdy z upraven\u00e9 celul\u00f3zy, kter\u00e9 francouzi naz\u00fdvaj\u00ed kr\u00e1sn\u00fdm souhrnn\u00fd term\u00edn &#8222;\u0442\u0430\u043d\u0442\u044c\u044e\u0440\u044c\u0435&#8220; (teinturier). K takov\u00fdm \u0434\u0438\u043a\u043e\u0432\u0438\u043d\u0430\u043c plat\u00ed zn\u00e1m\u00fd rus\u016fm odr\u016fda \u0441\u0430\u043f\u0435\u0440\u0430\u0432\u0438, kter\u00fd s gruz\u00ednsk\u00e9ho dokonce se p\u0159ekl\u00e1d\u00e1 jako &#8222;barva&#8220;.<\/p>\n<p><strong>B\u00edl\u00e9 v\u00edno<\/strong> \u2013 v\u00edno z odr\u016fd se sv\u011btlou plet\u00ed. Bu\u010f z tmav\u00e9 pleti, kte\u0159\u00ed se dali naba\u017eit barvou z k\u016fry, kter\u00e9 bylo vyrobeno velmi \u0431\u0435\u0440\u0435\u0436\u043d\u044b\u0439 \u017ed\u00edm\u00e1n\u00ed. V praxi \u0161ampa\u0148sk\u00e9ho v\u00edna term\u00edn blanc de noir (blanc-de-noirs, doslova &#8222;b\u00edl\u00e9 z \u010dern\u00e9ho&#8220;) pro ozna\u010den\u00ed b\u00edl\u00e9 \u0161umiv\u00e9 v\u00edno vyroben\u00e9 z \u010dern\u00fdch odr\u016fd.<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1d3838790709b5bdd6f37b28f7ee12bd.jpg\" \/><\/p>\n<p class=\"remark\">B\u00edl\u00e9 champagne z \u010derven\u00fdch hrozn\u016f &#8222;blanc de noir&#8220;<\/p>\n<p>\n<strong>R\u016f\u017eov\u00e9 v\u00edno<\/strong> \u2013 je v\u00edno, v jeho\u017e v\u00fdrob\u011b byly pou\u017eity tmav\u00e9 pleti odr\u016fdy, ale takov\u00fdm zp\u016fsobem, aby skvrny ze \u0161\u0165\u00e1vy p\u0159i \u043e\u0442\u0436\u0438\u043c\u0435 a macerac\u00ed nebylo intenzivn\u00ed.<\/p>\n<p>Na americk\u00fdch etiket\u00e1ch \u0441\u043b\u0430\u0431\u043e\u043e\u043a\u0440\u0430\u0448\u0435\u043d\u043d\u044b\u0435 r\u016f\u017eov\u00e1 v\u00edna jsou \u010dasto ozna\u010dov\u00e1ny slovem &#8222;blush&#8220; (rum\u011bnec). <\/p>\n<ul>\n<li>Cm. slavn\u00e9 r\u016f\u017eov\u00e9 v\u00edno sv\u011bta<\/li>\n<\/ul>\n<p>\n<strong>Oran\u017eov\u00e1 v\u00edna<\/strong> \u2013 to je v\u00edno z b\u00edl\u00fdch odr\u016fd hrozn\u016f, kter\u00e9 je \u010derven\u00e9, tj. p\u0159i dlouhodob\u00e9m kontaktu \u0161\u0165\u00e1vy se slupkou bobule, \u017ee je jejich barva, chu\u0165 a v\u016fn\u011b je velmi intenzivn\u00ed.<\/p>\n<ul>\n<li>Cm. \u010dl\u00e1nek o oran\u017eov\u00e9 v\u00edno<\/li>\n<\/ul>\n<h2>V\u00edno podle druh\u016f hrozn\u016f<\/h2>\n<p> V\u00edno je rozd\u011blena na <strong>\u043c\u043e\u043d\u043e\u0441\u043e\u0440\u0442\u043e\u0432\u043e\u0435<\/strong> aka \u0441\u0435\u043f\u0430\u0436\u043d\u043e\u0435 (od fr. c\u00e9page \u2013 odr\u016fda hrozn\u016f) a \u043a\u0443\u043f\u0430\u0436\u043d\u043e\u0435, <strong>vyroben\u00fd z slune\u010dn\u00ed clona<\/strong> (sm\u011bs odr\u016fd). A nen\u00ed d\u016fvod tvrdit, \u017ee \u0441\u0435\u043f\u0430\u0436 l\u00e9pe slune\u010dn\u00ed clona, nebo naopak. Faktem je, \u017ee kvalita a d\u016fstojnost v\u00edna jsou ur\u010deny nejen odr\u016fdou, ale i spoustu dal\u0161\u00edch faktor\u016f (viz pojem \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u0430).<\/p>\n<p>\nNicm\u00e9n\u011b, ozna\u010den\u00ed odr\u016fdy na etiket\u011b d\u011bl\u00e1 v\u00edno \u043f\u043e\u043d\u044f\u0442\u043d\u0435\u0439 a bl\u00ed\u017ee spot\u0159ebiteli. A pokud jste vina\u0159, tam je d\u016fvod se domn\u00edvat, \u017ee jeho v\u00edno je ide\u00e1ln\u011b zt\u011bles\u0148uje ur\u010dit\u00fd stupe\u0148, pak to bude ukazovat na jeho etiket\u011b. Zejm\u00e9na, pokud je vlajkovou lod\u00ed odr\u016fdou pro jeho zemi. Nebo tato odr\u016fda pat\u0159\u00ed mezi popul\u00e1rn\u00ed mezin\u00e1rodn\u00edch odr\u016fd (merlot, chardonnay, cabernet sauvignon, atd.), a v\u00edce \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u0443 pochlubit nic zvl\u00e1\u0161tn\u00edho&#8230;\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/048fbe5eccb45063cab61544a310b1bd.jpg\" \/><\/p>\n<p>\nPot\u00ed\u017ee za\u010d\u00ednaj\u00ed v neupraven\u00e9m stavu \u0432\u0438\u043d\u043e\u043c\u0430\u043d\u0430, kdy\u017e to vezme do ruky l\u00e1hev francouzsk\u00e9ho \u043a\u043b\u0430\u0441\u0441\u0438\u0444\u0438\u0446\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e v\u00edna. U n\u011bj na etiket\u011b uvedena odr\u016fda jen z\u0159\u00eddka. Proto\u017ee v tradici vysok\u00e9ho francouzsk\u00e9ho v\u00edna se v\u0161eobecn\u011b p\u0159edpokl\u00e1d\u00e1, \u017ee v\u0161ichni \u0159e\u0161\u00ed \u0442\u0435\u0440\u0440\u0443\u0430\u0440. V\u010detn\u011b toho, z jak\u00e9 odr\u016fdy nebo sm\u011bsi odr\u016fd produkovat v\u00edno na tomto pozemku. Na etiket\u011b pojem &#8222;\u0442\u0435\u0440\u0440\u0443\u0430\u0440&#8220; formuje \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430, a &#8222;t\u00edm je v\u0161e \u0159e\u010deno&#8220;. O tom n\u00ed\u017ee.<\/p>\n<h2>Na \u00fazem\u00ed p\u016fvodu<\/h2>\n<p>\nA\u0165 u\u017e v\u00edno, to n\u011bkde ud\u011blali. Zat\u00edmco hrozny pro n\u011bj n\u011bkde vyp\u011bstovala. A to mohou b\u00fdt r\u016fzn\u00e1 m\u00edsta. Pro v\u00edna vy\u0161\u0161\u00ed t\u0159\u00eddy, tato m\u00edsta by se m\u011bla shodovat. Proto\u017ee p\u0159i p\u0159eprav\u011b plod\u016f (nebo \u0432\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b\u0430) kvalitu v\u00fdsledn\u00e9ho v\u00edna jist\u011b trp\u00ed. Krom\u011b toho, pokud je v\u00e1m zn\u00e1m\u00fd pojem &#8222;\u0442\u0435\u0440\u0440\u0443\u0430\u0440\u0430&#8220;, pak je v\u00e1m jasn\u00e9, \u017ee v\u00fdznam m\u00edsta narozen\u00ed hrozn\u016f pro kvalitu a \u00farove\u0148 v\u00edna.\n<\/p>\n<p>\nProto byly vyvinuty n\u00e1rodn\u00ed a mezin\u00e1rodn\u00ed syst\u00e9m klasifikace v\u00edn na z\u00e1klad\u011b kontroly p\u016fvodu surovin a samotn\u00e9ho v\u00edna.\n<\/p>\n<p>\nNa sam\u00e9m dn\u011b podobnou gradaci se nach\u00e1z\u00ed stoln\u00ed v\u00edno. Slovo &#8222;st\u016fl&#8220;, zde poukazuje na to, \u017ee toto v\u00edno sm\u00fdt j\u00eddlo, a self-kulturn\u00ed hodnoty to nep\u0159edstavuje. \u0412\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b pro stoln\u00ed v\u00edna m\u016f\u017ee b\u00fdt pod\u00e1na z jin\u00e9 zem\u011b. Mu nez\u00e1le\u017e\u00ed.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/6355c06d61b86579132ea189d567b9ed.jpg\" \/><\/p>\n<p class=\"remark\">Italsk\u00e9 stoln\u00ed prost\u00edr\u00e1n\u00ed, \u010derven\u00e9<\/p>\n<p>\nVy\u0161\u0161\u00ed kategorie v tomto syst\u00e9mu klasifikace p\u0159edstavuje <strong>v\u00edno, \u0159\u00edzen\u00e9 podle p\u016fvodu<\/strong>. Pro \u00fa\u010dely t\u00e9to kontroly vina\u0159sk\u00e9 \u00fazem\u00ed \u010dlensk\u00fdch st\u00e1t\u016f byly rozd\u011bleny na tzv. &#8222;\u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u044b&#8220; \u2013 v\u00fdrobn\u00ed z\u00f3ny s definovan\u00fdmi geografick\u00fdmi hranicemi a sv\u00fdmi pravidly vina\u0159stv\u00ed. Pokud je na etiket\u011b uveden \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d, pak v\u0161e ostatn\u00ed je &#8222;implicitn\u00ed&#8220;, tj. jdi \u010dti pravidla \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/14ee2ec34ffc666b97ba97526dc509fc.jpg\" \/><\/p>\n<p class=\"remark\">Francouzsk\u00e9 v\u00edno \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 Margot<\/p>\n<p>\n To je vlastn\u00ed \u0161\u00edlen\u00e9 t\u00e9ma, kter\u00e1 je zve\u0159ejn\u011bna u n\u00e1s v \u010dl\u00e1nku na vinn\u00e9 klasifikace.\n<\/p>\n<h2>Na v\u00fd\u0148atku<\/h2>\n<p>\nZa\u010dn\u011bme s t\u00edm, \u017ee ve v\u00fd\u0148atku m\u016f\u017ee ohodnotit pouze v\u00edna, kter\u00e1 jsou na ni schopni. Proto je nejd\u016fle\u017eit\u011bj\u0161\u00ed d\u011blen\u00ed je:<\/p>\n<ul>\n<li>V\u00edno s potenci\u00e1lem k v\u00fd\u0148atku<\/li>\n<li>V\u00edna s trvanlivost\u00ed<\/li>\n<\/ul>\n<p><b><br \/>\nPotenci\u00e1l k v\u00fd\u0148atku<\/b> p\u0159edpokl\u00e1d\u00e1 schopnost v\u00edna s p\u0159ib\u00fdvaj\u00edc\u00edmi roky rozv\u00edjet slo\u017eit\u011bj\u0161\u00ed a p\u0159i t\u00e9to p\u0159\u00edjemn\u00e9 v\u016fn\u011b. Tj. zdaleka nen\u00ed ka\u017ed\u00e9 v\u00edno, s v\u011bkem se st\u00e1v\u00e1 lep\u0161\u00ed. Vytv\u00e1\u0159en\u00ed v\u00edna s potenci\u00e1lem k v\u00fd\u0148atku \u2013 proces \u010dasov\u011b n\u00e1ro\u010dn\u00fd a drah\u00fd. Tak\u017ee levn\u00fdch v\u00edn v t\u00e9to kategorii prost\u011b nestane.\n<\/p>\n<p>\nNicm\u00e9n\u011b slo\u017eitost ve v\u00edn\u011b pot\u0159ebovat ne v\u017edy a ne v\u0161em. Trh pot\u0159ebuje mlad\u00e9 v\u00edno, kter\u00e9 m\u016f\u017eete p\u00edt okam\u017eit\u011b a s radost\u00ed. A takov\u00e9 v\u00edno tvo\u0159\u00ed lv\u00ed pod\u00edl z toho, co vid\u00edme na pultech. Pro n\u011b je v\u00edce pou\u017eiteln\u00fd term\u00edn &#8222;trvanlivost&#8220;.\n<\/p>\n<p>\nNa lahv\u00edch p\u00ed\u0161\u00ed, \u017ee &#8222;doba pou\u017eitelnosti nen\u00ed omezena&#8220;. To pouze znamen\u00e1, \u017ee toto v\u00edno nelze otr\u00e1vit sebe t\u00edm. A je to pravda. Ale p\u00edt v\u00edno, ve kter\u00e9m zem\u0159elo v\u0161e, co je kr\u00e1sn\u00e9, n\u00e1m jako nen\u00ed t\u0159eba. V mlad\u00fdch v\u00ednech, nen\u00ed ur\u010den\u00e9 pro zr\u00e1n\u00ed, to se st\u00e1v\u00e1 velmi jasn\u00fd, p\u0159\u00edjemn\u00fd buket a \u017eiv\u00e9 chut\u00ed, kter\u00e9 netrvaj\u00ed dlouho, a nahradit jim nic nep\u0159ijde.\n<\/p>\n<p>\nP\u0159i skladov\u00e1n\u00ed doma je \u010derven\u00e9 v\u00edno je lep\u0161\u00ed p\u00edt v pr\u016fb\u011bhu 2-3x let, b\u00edl\u00e9 \u2013 v pr\u016fb\u011bhu roku-dvou. Ale je to velmi, velmi podm\u00edn\u011bn\u00e9 pr\u016fm. Siln\u00e9 \u010derven\u00e9 v\u00edno (kde je hodn\u011b t\u0159\u00edslovin) \u017eij\u00ed d\u00e9le, lehk\u00e9 b\u00edl\u00e9 (s n\u00edzk\u00fdch obsahem kyselin) mohou sl\u00e1bnout m\u00e9n\u011b, ne\u017e za rok.\n<\/p>\n<p>\nV\u00edno s potenci\u00e1lem k v\u00fd\u0148atku vy\u017eaduje zvl\u00e1\u0161tn\u00ed podm\u00ednky uchov\u00e1v\u00e1n\u00ed: vinn\u00fd sklep nebo speci\u00e1ln\u00ed v\u00edno lednice. &#8222;V\u00fd\u0148atek&#8220; z t\u011bchto v\u00edn pod postel\u00ed nebo v dom\u00e1c\u00edm lednici \u2013 je to v \u043b\u0430\u0431\u0443\u0442\u0435\u043d\u0430\u0445 na houby.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Za prv\u00e9, je t\u0159eba odd\u011blit hroznov\u00e9 v\u00edno od v\u0161ech ostatn\u00edch \u2013 ovocn\u00e9, bobulov\u00e9, \u043c\u0435\u0434\u043e\u0432\u044b\u0445 a v\u0161echny bl\u00e1zniv\u00e9 exoty jako \u043a\u043e\u043d\u043e\u043f\u043b\u044f\u043d\u044b\u0445. V\u0161echny tyto jsou&#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-3168","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\/3168","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=3168"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/posts\/3168\/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=3168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/categories?post=3168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/cs\/wp-json\/wp\/v2\/tags?post=3168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}