{"id":2677,"date":"2020-01-08T23:21:50","date_gmt":"2020-01-08T20:21:50","guid":{"rendered":"http:\/\/vine-nn.ru\/vino-ljeto\/"},"modified":"2020-01-08T23:21:50","modified_gmt":"2020-01-08T20:21:50","slug":"vino-ljeto","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/hr\/vino-ljeto\/","title":{"rendered":"Vino ljeto"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/489837468a00c1c6018119068b00ba11.jpg\" \/><\/p>\n<p>Suha bijela i ru\u017ei\u010dasta vina op\u0107enito lak\u0161e i obi\u010dno se razlikuju dobra osve\u017eavaju\u0107e kiseline, u nedostatku \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 tanina. Osim toga, ljeti se \u010de\u0161\u0107e \u017eelite vi\u0161e blage hrane. Jela od crvenog mesa (govedina, ov\u010detina), \u043f\u0440\u0435\u043b\u044c\u0449\u0430\u044e\u0449\u0438\u0435 nas u zimsko \u0441\u0442\u0443\u0436\u0443, \u010dini manje ukusnim u ljetnih vru\u0107ina, kada je na stol i molim povr\u0107e, riba i plodovi mora.\n<\/p>\n<p>\n Naravno, na \u043f\u0435\u0440\u0435\u0447\u0438\u0441\u043b\u0435\u043d\u043d\u043e\u043c\u0443 oslanja poslu\u017eite nije mo\u0107an i \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 crvena vina, a bijela i ru\u017ei\u010dasta, kao \u0161to je miran, kao i pjenu\u0161ava vina ili sasvim lagani crveni.\n <\/p>\n<p>\n Ima vrijednost i temperatura poslu\u017eivanja: bijela i ru\u017ei\u010dasta vina obi\u010dno hlade vi\u0161e od crvene, koja daje prvi dodatni \u0161arm vru\u0107e ljetno popodne ili vla\u017ean nave\u010der.\n<\/p>\n<p>\nOvdje smo formulirali osnovni zahtjevi za &#8220;ljetno&#8221; krivi: vi\u0161e ili manje muke, s ugodnom osve\u017eavaju\u0107e kiseline i dodaj izra\u017eenim vo\u0107no-cvjetni i\/ili mineralnim mirisima. Ispod ove definicije spada puno prirodnih suhih bijelih i rose vina, neki lagani crveni, i fin, ne previ\u0161e &#8220;masne&#8221; prirodno polu-slatka i slatka, sa dobrim \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0438\u0432\u0430\u044e\u0449\u0435\u0439 kiselosti bijela vina. Sve ih se mo\u017ee podijeliti u tri skupine: aperitivi, &#8220;blagovaonice&#8221; vina (u pratnji obrok) i digestivi, na ulogu kojih ljeti su odli\u010dni elita polu-slatke i slatke njema\u010dki rizlinga.\n<\/p>\n<p>\nKao aperitiv bolje je da odaberete najjednostavnije i lagano bijelo ili rose suho vino (petit chablis, bordeaux blanc sec, entre-deux-mers, bourgogne aligote, \u044d\u043b\u044c\u0437\u0430\u0441\u0441\u043a\u0438\u0435 sylvaner i edelzwicker, bordeaux rose, cote-du-rhone rose; onda ti isti vina mo\u017ee ponuditi i na nekim jelima), ili \u043d\u0435\u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 bez navo\u0111enja godine \u2013 champagne brut.\n<\/p>\n<p>\nDalje sve ovisi od jela. Postoje proizvodi i za\u010dini, koji nisu u kombinaciji ni sa jednim vinom. Kiseljak i \u0161pinat, na primjer, daju krive neugodan metalni okus. Teku\u0107i \u017eumanjak \u010dvrsto \u043e\u0431\u0432\u043e\u043b\u0430\u043a\u0438\u0432\u0430\u0435\u0442 na\u0161e receptore, \u0161to zna\u010di da oni postaju manje osjetljivi. \u041f\u0440\u0438\u0442\u0443\u043f\u043b\u044f\u044e\u0442 okus i ora\u0161asti plodovi \u2013 osobito pr\u017eeni kikiriki. Opasni masline. Sirovo raj\u010dice imaju visoke kiselosti.\n<\/p>\n<p>\n Ocat je najgori neprijatelj vina. Vrlo o\u0161tri umaka od zna\u010daja samo pod votku. Ina\u010de \u2013 mo\u017ee se eksperimentirati, jer u gastronomskim preporukama francuskih i engleskih stru\u010dnjaka postoji niz nepodudarnosti pa \u010dak i kontradiktornosti. Me\u0111utim, neke kombinacije vina i jela je ve\u0107 postala uobi\u010dajena. Poku\u0161ajmo izabrati od njih najvi\u0161e &#8220;ljeto&#8221;.\n<\/p>\n<p>\nPovr\u0107e. Arti\u010doke i \u0161paroge se razlikuju tek ne\u0161to malo gorak okus, i, prema mi\u0161ljenju nekoliko sommelier, s njim i pogodna je vrlo malo vina \u2013 prije svega Muscat d &#8216; Alsace i Vin jaune (&#8220;\u017euto vino&#8221; iz podru\u010dja \u0416\u044e\u0440\u0430).\n<\/p>\n<p>\nDrugi stru\u010dnjaci savjetuju kombinacija arti\u010doke i ru\u017ei\u010dasta vina. Pod patlid\u017ean preporu\u010duju lagani crveni (\u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0435 i \u044d\u043b\u044c\u0437\u0430\u0441\u0441\u043a\u0438\u0435 pinot noir, cote-du-rhone rouge, Bordeaux rouge), a pod sirovo povr\u0107e \u2013 bijele bourgogne aligote, Petit Chablis (petit chablis) i \u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0435 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u044b. Tako \u0443\u043c\u0435\u0441\u0442\u043d\u043e\u043c\u0443 ljeto \u0433\u0430\u0441\u043f\u0430\u0447\u0447\u043e najbolje podnijeti rose vina \u2013 na primjer, \u0440\u043e\u043d\u0441\u043a\u0438\u0439 Tavel.\n<\/p>\n<p>\nRakovi mogu da prate takve bijelim vinima, kao Sancerre, Bourgogne \u0430\u043b\u0438\u0433\u043e\u0442\u0435, suha riesling.\n<\/p>\n<p>\nPlodovi vole vino s izra\u017eenim mineralnim, a ne vo\u0107no-cvjetnih tonova: Muscadet, Chablis, suha alza\u0161anin rizling, Champagne brut blanc de blancs (samo iz bijele sorte chardonnay). Usput, zadnji \u2013 ali svakako vrhunski i po\u017eeljno \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 \u2013 preporu\u010duju i do crnog kavijara. Na relativno jednostavan na okus \u043a\u0430\u043b\u044c\u043c\u0430\u0440\u0430\u043c, \u043c\u0438\u0434\u0438\u044f\u043c i \u043a\u0440\u0435\u0432\u0435\u0442\u043a\u0430\u043c poslu\u017euje lagane vina (muscadet, petit chablis, macon-villages, bourgogne aligote), na \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u044b\u043c \u043e\u043c\u0430\u0440\u0430\u043c, pogotovo pod umak, \u2013 elite suhe rizlinga, corton charlemagne, bijele hermitage i pessac-leognan, savennieres, Chablis premier grand cru, meursault, najbolji \u0161ampanjac \u0431\u0440\u044e\u0442\u044b blanc de blancs (na primjer, Comtes de Champagne od Taittinger). <\/p>\n<p>\nSusi dobri sa Chablis, Meursault, Muscadet, Saint veran, bijelim \u0431\u043e\u0440\u0434\u043e\u0441\u043a\u0438\u043c\u0438 Graves.\n<\/p>\n<p>\n\u017daba noge savjetuju da perete Petit Chablis ili jednostavno \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u043e\u043c.\n<\/p>\n<p>\nPod ribe obi\u010dno ide bijelo suho vino, ponekad rose. I ovdje, tako\u0111er, vrijedi univerzalno pravilo: jednostavno jelo \u2013 jednostavno vino, slo\u017eenih i \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u043e\u043c\u0443 \u2013 fin. Kremasti umak zahtijeva zasi\u0107ene elitne bijelog vina, po mogu\u0107nosti, od zadobivenih u hrastovim ba\u010dvama (najbolja vina Burgundije, Bordeaux, Doline Loire, Doline Rhone). Riba kuhana u umaku od crnog vina, treba u istom vinu i kao &#8220;pratnja&#8221;. Za vrlo masnu ribu dobro je pogodna za elitno vino nagla\u0161ene kiselosti i ve\u0107im sadr\u017eajem alkohola: bijela hermitage, chablis premier ili grand cru, vin jaune.\n<\/p>\n<p>\nDimljena riba i ribljih pa\u0161teta previ\u0161e zahtijevaju bogate i svijetle vina: Chablis premier cru, najbolje Pouilly-fume, Sancerre i riesling, Champagne blanc de blancs.\n<\/p>\n<p>\nS bijelim mesom (svinjetina, teletina, piletina), ovisno o kuhanju, uskla\u0111uje i bijelo i crno vino. Tako, pe\u010dena teletina na \u0440\u0435\u0431\u0440\u044b\u0448\u043a\u0430\u0445 bolje u kombinaciji s crvenim vinom, a \u0437\u043e\u0431\u043d\u044b\u0435 \u017elijezde tele (ris de veau) \u2013 s odabranim proizvodima bijelim: Montrachet, Corton-charlemagne, Meursault, vin jaune.\n<\/p>\n<p>\nNije lako stvari stoje deserti. Vjerojatno najbolja opcija \u2013 nakon ve\u010dere, toplo ljetno predve\u010derje i otvoriti bocu fin i dobro rashla\u0111ena njema\u010dki rizling auslese, beerenauslese, trockenbeerenauslese ili tako i prozra\u010dne zimske svje\u017eine &#8220;ledeno vino&#8221; \u2013 i to ograni\u010diti. Prate je vino tradicionalnim ruskim deserti opasnost: oni su previ\u0161e slatke.<\/p>\n<p> Ako je tako, \u0161to \u0107e se osje\u0107am kao desert \u2013 ostavite ga za kasnije, ili odaberite ne jako slatki biskvit ili savija\u010da. Pod \u0448\u0430\u0440\u043b\u043e\u0442\u043a\u0443 ili francuski limun torta mo\u017ee ponuditi sebi i gostima Sauternes, \u0411\u0430\u0440\u0441\u0430\u043a, Cerons, Sainte-croix-du-mont, Monbazillac. <\/p>\n<p>\nKombinacija toliko prirodnih ljeti svje\u017ee vo\u0107e vino je vrlo problemati\u010dno. Jabuke, citrusa i ostalog vo\u0107a s visoke kiselosti u potpunosti su isklju\u010deni. Neki stru\u010dnjaci savjetuju sljede\u0107e parove: svje\u017ee jagode i \u0161ampanjac, breskve i vin jaune, marelice i Sauternes. Mo\u017ee biti, ovo \u0107e vam se svidjeti, a mo\u017eda i ne. Poku\u0161ajte!\n<\/p>\n<ul>\n<li>Zeleno vino<\/li>\n<li>Pinot \u0433\u0440\u0438\u0434\u0436\u043e<\/li>\n<li>Kako odabrati dobro vino?<\/li>\n<li>O kombinacijama hrane s vinom<\/li>\n<li>Master class u vina uz degustaciju<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Suha bijela i ru\u017ei\u010dasta vina op\u0107enito lak\u0161e i obi\u010dno se razlikuju dobra osve\u017eavaju\u0107e kiseline, u nedostatku \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 tanina. Osim toga, ljeti se \u010de\u0161\u0107e&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-2677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/comments?post=2677"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/posts\/2677\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/media?parent=2677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/categories?post=2677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/hr\/wp-json\/wp\/v2\/tags?post=2677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}