{"id":4211,"date":"2020-01-10T10:02:59","date_gmt":"2020-01-10T07:02:59","guid":{"rendered":"http:\/\/vine-nn.ru\/miks-ei-ole-punast-sampust\/"},"modified":"2020-01-10T10:02:59","modified_gmt":"2020-01-10T07:02:59","slug":"miks-ei-ole-punast-sampust","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/et\/miks-ei-ole-punast-sampust\/","title":{"rendered":"Miks ei ole punast \u0161ampust?"},"content":{"rendered":"<p class=\"cite\">\nMiks \u0161ampanja teevad ainult valge ja roosa, kuigi kaks kolm peamist teda viinamarjasorte \u2013 punased?<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/57395f3cca1eb9ccebc568fec9389182.jpg\" \/><\/p>\n<p class=\"thesis\" itemprop=\"acceptedAnswer\" itemscope=\"\" itemtype=\"\/\/schema.org\/Answer\">\nPunane vein \u2013 v\u00e4hem sobiv alus vahuveini t\u00e4nu oma suurema tihedusega, \u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0441\u0442\u0438 ja \u0442\u0430\u043d\u0438\u043d\u043d\u043e\u0441\u0442\u0438, halb \u0441\u043e\u0447\u0435\u0442\u0430\u044e\u0449\u0438\u0445\u0441\u044f stiili ja iseloomu tarbimise vahuvein. <\/p>\n<p>\nAsjaolu, et ei juhtu punane \u0161ampanja, on tingitud ajalooliselt kujunenud eelistused. L\u00f5pus 17\u0433\u043e \u2013 alguses 18\u0433\u043e sajandeid, kui Champagne algas sisukas tootmine vahuveinid, nende hinnatud ei ole taga j\u00f5udu ja k\u00f5hnus, lihtne ja puhas maitse. Et seda saavutada, veinivalmistajate rakendasid suuri j\u00f5upingutusi. Eriti legendaarne Kodu Pierre Perignon \u2013 kindlasti ei \u0438\u0437\u043e\u0431\u0440\u0435\u0442\u0430\u0432\u0448\u0438\u0439 \u0161ampanja \u2013 on andnud m\u00e4rkimisv\u00e4\u00e4rse panuse parandada tootmise valged veinid, t\u00f5mmu viinamarjasortidest, p\u00fc\u00fcdes saavutada elegants veinid on oma piirkonnas.<\/p>\n<p>\nIroonia on selles, et Perignon, kui \u00fclej\u00e4\u00e4nud, p\u00fc\u00fcdis toota kvaliteetset vaikse veini ja jahedas kliimas \u2013 selline, nagu Champagne \u2013 vein valge viinamarja rohkem kaldub juurde &#8220;\u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u0438&#8221;, mis viisid kahju alates \u043b\u043e\u043f\u0430\u044e\u0449\u0438\u0445\u0441\u044f keldrites pudelit. Seega, puhtalt praktilistel kaalutlustel, kogu tehti katseid tootmise kerge valge vein, redskins marju (vt \u0161ampanja blanc de noir).\n<\/p>\n<p>\nVahuvein on valmistatud Champagne aja jooksul selgus minev jooksul t\u00e4nu oma iseloomule ja \u043e\u0441\u0432\u0435\u0436\u0430\u044e\u0449\u0435\u043c\u0443 maitse j\u00e4rgi. Pealegi, paljudel see tundus eelistatult punane aperitiivina ja kogu oma m\u00f5ju organismile. Neil aegadel hakati isegi arvamusele v\u00f5ime punast veini p\u00f5hjustada podagrat, et ka etendas kasuks valge.\n<\/p>\n<p class=\"thesis\">Kuigi Champagne ei tee punase vahuveini, neid teevad ikka &#8220;\u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443 meetodi&#8221; Burgundia. Cm. \u0411\u0443\u0440\u0433\u043e\u043d\u044c musso\n<\/p>\n<p>\nNii et Champagne ilmus tugev trump on tema \u0434\u0430\u0432\u043d\u0435\u043c alagrupist koos \u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0438\u0435\u0439 kujul oma stiili veini. T\u00e4naseni valitseb arusaam \u0161ampanja kui elavast, elegantne ja suhteliselt kerge jook. Ja Burgundia v\u00e4lja v\u00e4ljendusrikas kerge vahuvein on valmistatud Champagne kujul \u0442\u0435\u0440\u043f\u043a\u043e\u0433\u043e punase vahuveini vastavalt &#8220;\u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u0439 tehnoloogia&#8221;.\n<\/p>\n<p>\nJa kuigi m\u00f5ned roosa proovid \u0161ampanja, nagu Larmandier-Bernier, Leclerc-Briant v\u00f5i Piper-Heidsieck on nii rikkalik v\u00e4rv, et peaaegu l\u00e4hevad punane, see on ju erandeid. Ja isegi nende tootjad p\u00fc\u00fcavad eraldada maksimaalselt v\u00e4rvi kui miinimum tanniin ja hoida domineeriv stiil \u0161ampanjat. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Miks \u0161ampanja teevad ainult valge ja roosa, kuigi kaks kolm peamist teda viinamarjasorte \u2013 punased? Punane vein \u2013 v\u00e4hem sobiv alus vahuveini t\u00e4nu&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[54],"tags":[],"class_list":["post-4211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-teave"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/posts\/4211","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/comments?post=4211"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/posts\/4211\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/media?parent=4211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/categories?post=4211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/et\/wp-json\/wp\/v2\/tags?post=4211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}