{"id":6380,"date":"2020-01-13T00:50:03","date_gmt":"2020-01-12T21:50:03","guid":{"rendered":"http:\/\/vine-nn.ru\/kaip-pasiimti-maista-prie-gero-kaltinti\/"},"modified":"2020-01-13T00:50:03","modified_gmt":"2020-01-12T21:50:03","slug":"kaip-pasiimti-maista-prie-gero-kaltinti","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lt\/kaip-pasiimti-maista-prie-gero-kaltinti\/","title":{"rendered":"Kaip pasiimti maist\u0105 prie gero kaltinti?"},"content":{"rendered":"

<\/p>\n

\nPrie\u0161 pasinerti \u012f bet patarimas d\u0117l idealios spar\u010di\u0173j\u0173 vyn\u0173 ir patiekal\u0173, galb\u016bt tikslinga priminti kelet\u0105 svarbi\u0173 rekomendacij\u0173 gana geresnio vyno pasirinkimo prie stalo. Kiekvienas patiekalai, i\u0161 ties\u0173, yra savo, idealiai \u0441\u043e\u0447\u0435\u0442\u0430\u0435\u043c\u043e\u0435 su juo vynas-\u0441\u043e\u043f\u0440\u043e\u0432\u043e\u0434\u0438\u0442\u0435\u043b\u044c, \u043f\u043e\u0434\u0430\u043d\u043d\u043e\u0435, esant tinkamai temperat\u016brai.\n<\/p>\n

\nReik\u0117t\u0173 atsi\u017evelgti \u012f \u012fvairi\u0173 r\u016b\u0161i\u0173 vyno \u2013 raudonas ir baltas, putojantis vynas, \u043b\u0438\u043a\u0435\u0440\u044b, vynas i\u0161 \u0438\u0437\u044e\u043c\u0430, gyvenimo baltas vynas, \u0441\u0442\u0440\u0443\u043a\u0442\u0443\u0440\u043d\u043e\u0435 raudonas, ro\u017einis vynas, mink\u0161tas, baltas vynas, \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435, gerai \u0432\u044b\u0434\u0435\u0440\u0436\u0430\u043d\u043d\u043e\u0435 red \u2013 kiekviena su savo lygio i\u0161laikym\u0105 ir reik\u0161m\u0119, \u2013 galimybi\u0173 pasi\u016blymai optimal\u0173 derin\u012f patiekal\u0173 ir vyno meniu. Tam, kad b\u016bt\u0173 galima pasirinkti tinkamas derinys, reikia patirties ir tam tikr\u0105 metodik\u0105.\n <\/p>\n

\nLabiausiai \u017einomas ir da\u017eniausiai naudojamos yra metodika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Metodika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438 d\u0117l derinys maisto ir vyno remiasi principais, pana\u0161umo ar kontrasto skoni\u0173 maisto ir vyno.\n<\/p>\n

\nYra keturios pagrindin\u0117s skonio, kaip vyno, taip ir valgyti: saldus skonis patarimas kalbos, r\u016bg\u0161tus ir s\u016brus \u2013 \u0161onuose ir kartaus \u2013 apa\u010dioje, plius jausmas \u0436\u0438\u0440\u043d\u043e\u0433\u043e ir \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u043e\u0433\u043e \u2013 du \u0442\u0430\u043a\u0442\u0438\u043b\u044c\u043d\u044b\u0445 poj\u016btis \u012fvairaus pob\u016bd\u017eio: abu padengti kalba ir slopina m\u016bs\u0173 jutimo galimybes burnoje (jei \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u043e\u0441\u0442\u0438 \u2013 beveik visi\u0161kai, o riebal\u0173 \u2013 tik i\u0161 dalies).\n<\/p>\n

\nTada reik\u0117t\u0173 atsi\u017evelgti \u012f gyvenimo dyd\u017eio \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u043d\u043e\u0441\u0442\u044c valgio, kuri\u0105 galima padidinti s\u016briu arba \u0432\u0430\u0440\u0435\u043d\u043e\u043c kaip per aromatini\u0173 \u017eol\u0117s, prieskoniai ir prieskoni\u0173, kurie visada atlieka funkcij\u0105 slepiasi skonio ar jo sodrinimo, arba \u0433\u0438\u0433\u0438\u0435\u043d\u0438\u0447\u0435\u0441\u043a\u043e\u0439 apsaugos, nes jie sunaikina \u0431\u0430\u043a\u0442\u0435\u0440\u0438\u0430\u043b\u044c\u043d\u0443\u044e florai, kuri gali sugadinti maisto produktas.\n<\/p>\n

\nGaliausiai pripa\u017e\u012fstamas \u0432\u043a\u0443\u0441\u043e-\u043e\u0431\u043e\u043d\u044f\u0442\u0435\u043b\u044c\u043d\u0430\u044f tvarumas, tai yra, kiek ilgai, po \u043f\u0435\u0440\u0435\u0436\u0435\u0432\u044b\u0432\u0430\u043d\u0438\u044f ir rijimo skon\u012f valgio i\u0161lieka burnoje. Yra toki\u0173 patiekal\u0173, kuri\u0173 skonis i\u0161lieka taip ilgai, kad ver\u010dia mus \u043f\u0440\u043e\u043f\u043e\u043b\u043e\u0441\u043a\u0430\u0442\u044c burn\u0105, kad pereiti \u012f kit\u0105 \u043f\u0438\u0449\u0435\u0432\u044b\u043c produkt\u0173, o yra ir kit\u0173, kuri\u0173 skonis dingsta beveik i\u0161 karto. Apskritai \u0161is aspektas turi tendencij\u0105 atitikmens \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0435\u043d\u043d\u044b\u043c b\u016bdu, kai kartu valgio ir vyno.\n<\/p>\n

\nSvarbu i\u0161spr\u0119sti komponentai skonio valgio, norint suprasti, k\u0105 pabr\u0117\u017eti, o kad kompensuoti naudojant vyno. Saldus, kartus, s\u016brus, r\u016bg\u0161tus, a\u0161trus, pikanti\u0161kas \u2013 tai tik kai kurie i\u0161 skoni\u0173, kurie gali tur\u0117ti patiekalas.\n<\/p>\n

\nTaip pat ir su vynu reikia i\u0161painioti sud\u0117tiniai elementai ir pagrindin\u0117s charakteristikos. Svarbu nuspr\u0119sti, kaip valgyti, taip ir vyno, kaip tik nustatyti dominuojan\u010dios skonis, naudoti ar gastronominis derinys, kuris b\u016bt\u0173 arba \u0441\u043c\u044f\u0433\u0447\u0438\u0442 \u0161ie vyraujan\u010dias aspektus.\n<\/p>\n

Ie\u0161kant geriausi\u0173 spar\u010di\u0173j\u0173<\/h3>\n

\nBet kokiu atveju, parenkama ar vyno remiantis valgio, arba maistas remiantis vyno, taisykl\u0117s nepakei\u010diamos, nes puikus derinys numato, kad abu elementas turi b\u016bti vienas tarnyboje i\u0161 kito, ne \u0434\u043e\u043c\u0438\u043d\u0438\u0440\u0443\u044f vienas vir\u0161 kito, daroma ar pasirinkti m\u016bs\u0173 derinius, pagal \u043a\u043e\u043d\u0442\u0440\u0430\u0441\u0442\u0443, arba pagal analogij\u0105<\/i>.\n<\/p>\n

\nPagal tendencijas, \u043a\u043e\u043d\u0441\u0438\u0441\u0442\u0435\u043d\u0446\u0438\u044f vynas tur\u0117t\u0173 b\u016bti proporcingas strukt\u016br\u0105 patiekalai, ir atvirk\u0161\u010diai, turtingas raudonos vyno pretenduoja \u012f gana-tiek sud\u0117tingus patiekalus. Patiekalas sud\u0117ting\u0105 virimo pagal tip\u0105 \u0432\u0430\u0440\u043a\u0438, skai\u010di\u0173 ar vertybi\u0173 ingredient\u0173 tur\u0117t\u0173 b\u016bti derinamas su tokiu pat sud\u0117tingas ir \u043a\u0440\u0435\u043f\u043a\u0438\u043c vyno, gero i\u0161laikymo, tai yra, kuris bus slopinamas individualyb\u0119 patiekalai. Derinys turting\u0173 vyn\u0173 su \u0161viesa ir \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u043d\u044b\u043c\u0438 patiekalais \u017eudo, kaip vynas, tod\u0117l ir patiekalas.\n<\/p>\n

Derinys pagal \u043a\u043e\u043d\u0442\u0440\u0430\u0441\u0442\u0443 ir \u0441\u0445\u043e\u0434\u0441\u0442\u0432\u0443<\/h3>\n

\nKalbama apie kartu pagal \u043f\u0440\u043e\u0442\u0438\u0432\u043e\u043f\u043e\u0441\u0442\u0430\u0432\u043b\u0435\u043d\u0438\u044e, kai poj\u016b\u010dius nuo vyno \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0438\u0432\u0430\u044e\u0442 poj\u016btis prie\u0161ingos \u017eenklas nuo valgio. I\u0161 tikr\u0173j\u0173, daugiau malonus derinys gaunamas, kai vynas i\u0161rei\u0161kia savybes, prie\u0161ing\u0173 savybi\u0173 maist\u0105. \u0160iuo atveju vynas tur\u0117t\u0173 \u043a\u043e\u043d\u0442\u0440\u0430\u0441\u0442\u0438\u0440\u043e\u0432\u0430\u0442\u044c arba \u0161iek tiek \u043f\u0440\u0438\u0433\u043b\u0443\u0448\u0430\u0442\u044c \u0434\u043e\u043c\u0438\u043d\u0430\u043d\u0442\u044b valgio, arba papildyti tai, kas jai stinga
\nsiekiant sukurti puiki\u0105 harmonij\u0105.\n<\/p>\n

\nTuo atveju, derinant pagal \u0441\u0445\u043e\u0434\u0441\u0442\u0432\u0443 taip pat vyksta ie\u0161koti harmonijos, ta\u010diau \u0161\u012f kart\u0105 pagal \u0441\u043e\u043e\u0442\u0432\u0435\u0442\u0441\u0442\u0432\u0438\u044e.
\nTai daugiausia atvejis, sald\u017ei\u0173 patiekal\u0173, prie kuri\u0173 tinka, pagal analogij\u0105 saldus vynas.
\nDangus, tikrai, po \u043f\u0440\u0438\u0441\u043f\u043e\u0441\u0430\u0431\u043b\u0438\u0432\u0430\u043d\u0438\u044f potrauk\u012f, padidina suvokim\u0105, tik \u043a\u0438\u0441\u043b\u043e\u0433\u043e ir i\u0161kraipo skonis ne sald\u017ei\u0173 vyn\u0173. <\/p>\n","protected":false},"excerpt":{"rendered":"

Prie\u0161 pasinerti \u012f bet patarimas d\u0117l idealios spar\u010di\u0173j\u0173 vyn\u0173 ir patiekal\u0173, galb\u016bt tikslinga priminti kelet\u0105 svarbi\u0173 rekomendacij\u0173 gana geresnio vyno pasirinkimo prie stalo….<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":["post-6380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-susijusi-informacija"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/posts\/6380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/comments?post=6380"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/posts\/6380\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/media?parent=6380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/categories?post=6380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lt\/wp-json\/wp\/v2\/tags?post=6380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}