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Sausie baltie un roz\u0101 v\u012bni parasti ir viegl\u0101k un parasti izce\u013cas ar labu sk\u0101bumu, atspirdzino\u0161u, ja nav \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 tan\u012bna. Turkl\u0101t, vasar\u0101 bie\u017e\u0101k gribas viegl\u0101ku p\u0101rtiku. \u0112dieniem no sarkan\u0101s ga\u013cas (liellopu, j\u0113ra), \u043f\u0440\u0435\u043b\u044c\u0449\u0430\u044e\u0449\u0438\u0435 mums ziemas spelgon\u012b, \u0161\u0137iet, ir maz\u0101k pievilc\u012bg\u0101m vasaras tveic\u0113, kad uz galda ir tik un \u043f\u0440\u043e\u0441\u044f\u0442\u0441\u044f d\u0101rze\u0146us, zivis un j\u016bras veltes.\n<\/p>\n
\n Protams, \u043f\u0435\u0440\u0435\u0447\u0438\u0441\u043b\u0435\u043d\u043d\u043e\u043c\u0443 pien\u0101kas iesniegt ne sp\u0113c\u012bgs un \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 sarkano v\u012bnu, bet balt\u0101s un roz\u0101, gan klusas, gan dzirksto\u0161i, vai nu pavisam viegl\u0101s sarkanas.\n <\/p>\n
\n Ir noz\u012bme, serv\u0113\u0161anas temperat\u016bra: balto un roz\u0101 v\u012bnu parasti atdzes\u0113 vair\u0101k, nek\u0101 sarkanas, ko pie\u0161\u0137ir pirmo papildu \u0161armu karst\u0101 vasaras dien\u0101 vai sut\u012bgas vakar\u0101.\n<\/p>\n
\nL\u016bk, m\u0113s esam defin\u0113ju\u0161i galven\u0101s pras\u012bbas “daylight” vainu: vair\u0101k vai maz\u0101k viegli, ar pat\u012bkamu, atspirdzino\u0161u sk\u0101bumu un, piebild\u012bsim, izteikt\u0101m aug\u013cu-ziedu un\/vai miner\u0101lu smar\u017e\u0101m. Zem \u0161\u012bs defin\u012bcijas attiecas uz virkni dab\u012bgo sauso balto un roz\u0101 v\u012bnu, da\u017eas viegli sarkans, k\u0101 ar\u012b smalkas, ne p\u0101r\u0101k “treknajos” dab\u012bgs pussaldais un salds, ar labu \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0438\u0432\u0430\u044e\u0449\u0435\u0439 sk\u0101bumu balto v\u012bnu. Tos visus var iedal\u012bt tr\u012bs grup\u0101s: aperit\u012bvi, “galda” v\u012bna (saimnieces mielastu) un \u0434\u0438\u0436\u0435\u0441\u0442\u0438\u0432\u044b, uz kuras uzdevums vasar\u0101 ir lieliski elites pussaldais un salds v\u0101cu rieslings.\n<\/p>\n
\nK\u0101 aperit\u012bvu lab\u0101k izv\u0113l\u0113ties pats vienk\u0101r\u0161s un viegls baltv\u012bns vai sausais roz\u0101 v\u012bns (petit chablis, bordeaux blanc sec, entre-deux-mers, bourgogne aligote, \u044d\u043b\u044c\u0437\u0430\u0441\u0441\u043a\u0438\u0435 sylvaner un edelzwicker, bordeaux rose, cote-du-rhone rose; p\u0113c tam \u0161\u012bs pa\u0161as vaina var pied\u0101v\u0101t ar\u012b pret da\u017eiem \u0113dieniem), vai nu \u043d\u0435\u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435, nenor\u0101dot gada \u2013 \u0161ampanietis brut.\n<\/p>\n
\nT\u0101l\u0101k viss ir atkar\u012bgs no \u0113dieniem. Ir p\u0101rtikas produkti un gar\u0161vielas, kuras nevar apvienot ne ar vienu v\u012bnu. Sk\u0101benes un spin\u0101ti, piem\u0113ram, pie\u0161\u0137ir vainu nepat\u012bkama met\u0101liska gar\u0161a. \u0160\u0137idrs olas dzeltenums cie\u0161i ap\u0146em m\u016bsu receptoriem, k\u0101p\u0113c vi\u0146i ir k\u013cuvu\u0161i maz\u0101k uz\u0146\u0113m\u012bgi. Notrulina gar\u0161as un rieksti \u2013 \u012bpa\u0161i grauzd\u0113ti zemesrieksti. B\u012bstami ol\u012bvas. Izejvielu tom\u0101tiem ir apvelt\u012bti ar augstu sk\u0101bumu.\n<\/p>\n
\n Eti\u0137is \u2013 pats briesm\u012bg\u0101kais ienaidnieks v\u012bna. \u013boti asas m\u0113rces ir piem\u0113roti tikai ar degv\u012bnu. Cit\u0101di \u2013 var eksperiment\u0113t, jo gastronomijas ieteikumiem francijas un lielbrit\u0101nijas speci\u0101listiem ir sastopama daudz \u043d\u0435\u0441\u043e\u0432\u043f\u0430\u0434\u0435\u043d\u0438\u0439 un pat pretrun\u0101m. Tom\u0113r da\u017eas kombin\u0101cijas v\u012bnu un \u0113dienu, kas jau k\u013cuvu\u0161as par klasisk\u0101m. M\u0113\u0123in\u0101sim izv\u0113l\u0113ties, kur\u0161 no tiem ir “vasaras”.\n<\/p>\n
\nD\u0101rze\u0146i. Arti\u0161oki un spar\u0123e\u013ci at\u0161\u0137iras ar nedaudz r\u016bgtenu gar\u0161u, un, saska\u0146\u0101 ar vair\u0101kiem v\u012bnzinis, tie labi ieder\u0113sies \u013coti maz v\u012bniem \u2013 pirmk\u0101rt Muscat d ‘ Alsace un Vin jaune (“dzeltenais v\u012bns” no lauka \u0416\u044e\u0440\u0430).\n<\/p>\n
\nCiti eksperti iesaka kombin\u0101cija \u0430\u0440\u0442\u0438\u0448\u043e\u043a\u043e\u0432 ar roz\u0101 v\u012bnu. Zem bakla\u017e\u0101ni iesaka viegl\u0101s sarkans (lu\u0101ras un \u044d\u043b\u044c\u0437\u0430\u0441\u0441\u043a\u0438\u0435 pinot noir, cote-du-rhone rouge, Bordeaux rouge), bet no svaigiem d\u0101rze\u0146iem \u2013 baltie bourgogne aligote, Pty. Chablis (petit chablis) un lu\u0101ras \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u044b. Tik \u0443\u043c\u0435\u0441\u0442\u043d\u043e\u043c\u0443 vasar\u0101 \u0433\u0430\u0441\u043f\u0430\u0447\u0447\u043e vislab\u0101k iesniegt roz\u0101 v\u012bns \u2013 piem\u0113ram, \u0440\u043e\u043d\u0441\u043a\u0438\u0439 Tavel.\n<\/p>\n
\nV\u0113\u017eus var pavad\u012bt t\u0101das baltajiem v\u012bniem, k\u0101 Sancerre, \u0411\u0443\u0440\u0433\u043e\u043d\u044c \u0430\u043b\u0438\u0433\u043e\u0442\u0435, sausu riesling.\n<\/p>\n
\nJ\u016bras veltes pat\u012bk v\u012bns ar izteiktu miner\u0101lviel\u0101m, nevis aug\u013cu-ziedu to\u0146iem: Muscadet, Chablis, saus\u0101 \u044d\u043b\u044c\u0437\u0430\u0441\u0441\u043a\u0438\u0439 riesling, Champagne brut blanc de blancs (tikai no balt\u0101s \u0161\u0137irnes chardonnay). Starp citu, p\u0113d\u0113j\u0101 \u2013 bet oblig\u0101ti nov\u0113rt\u0113t augstas klases, un v\u0113lams \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435 \u2013 iesaka un uz melno ikriem. Sam\u0113r\u0101 vienk\u0101r\u0161a p\u0113c gar\u0161as \u043a\u0430\u043b\u044c\u043c\u0430\u0440\u0430\u043c, \u043c\u0438\u0434\u0438\u044f\u043c un garnel\u0113m iesniedz vair\u0101k gaismas v\u012bna (muscadet, petit chablis, macon-villages, bourgogne aligote), pie \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u044b\u043c \u043e\u043c\u0430\u0440\u0430\u043c, it \u012bpa\u0161i zem m\u0113rci \u2013 elites sausie rieslings, corton charlemagne, balta hermitage un pessac-leognan, savennieres, Chablis premier grand cru, meursault, lab\u0101kais \u0161ampanietis \u0431\u0440\u044e\u0442\u044b blanc de blancs (piem\u0113ram, Comtes de Champagne no Taittinger). <\/p>\n
\nSouci ir labi, ar Chablis, Meursault, Muscadet, Saint veran, baltiem \u0431\u043e\u0440\u0434\u043e\u0441\u043a\u0438\u043c\u0438 Graves.\n<\/p>\n
\n\u041b\u044f\u0433\u0443\u0448\u0430\u0447\u044c\u0438 k\u0101ji\u0146as iesaka uzdzert Petit Chablis vai vienk\u0101r\u0161i \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u043e\u043c.\n<\/p>\n
\nAr ziv\u012bm parasti notiek baltais sausais v\u012bns, reiz\u0113m \u2013 roz\u0101. Un ar\u012b \u0161eit darbojas univers\u0101ls noteikums: vienk\u0101r\u0161u \u0113dienu \u2013 vienk\u0101r\u0161s v\u012bns, sare\u017e\u0123\u012bta un \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441\u043d\u043e\u043c\u0443 \u2013 izsmalcin\u0101tu. Sald\u0101 kr\u0113juma m\u0113rce nepiecie\u0161ams pies\u0101tin\u0101ts elites baltv\u012bna, v\u0113lams, \u0432\u044b\u0434\u0435\u0440\u0436\u0430\u043d\u043d\u043e\u0433\u043e ozolkoka muc\u0101s (lab\u0101kais Burgundijas v\u012bna, Bordo, Lu\u0101ras Ielej\u0101, Rhone Ielejas). Zivis, kas pagatavotas ar sarkanu m\u0113rci, v\u012bnu, ir nepiecie\u0161ams t\u0101ds pats vainas d\u0113\u013c un k\u0101 “pavad\u012bb\u0101”. \u013boti trekn\u0101s zivis ir labi piem\u0113rota ekskluz\u012bvu v\u012bnu ar izteiktu sk\u0101bumu un augstu spirta: balta hermitage, chablis premier vai grand cru, vin jaune.\n<\/p>\n
\nK\u016bpin\u0101tas zivis un zivju past\u0113te ar\u012b nepiecie\u0161ama pies\u0101tin\u0101tu un spilgtu v\u012bna: Chablis premier cru, lab\u0101kajiem Pouilly-fume, Sancerre un riesling, Champagne blanc de blancs.\n<\/p>\n
\nAr balto ga\u013cu (c\u016bkas, te\u013ca, vistas), atkar\u012bb\u0101 no to pagatavo\u0161anas, harmonij\u0101 un, baltais un sarkanais v\u012bns. T\u0101, cepta te\u013ca ga\u013cas \u0440\u0435\u0431\u0440\u044b\u0448\u043a\u0430\u0445 lab\u0101k sader ar sarkano v\u012bnu, k\u0101 \u0437\u043e\u0431\u043d\u044b\u0435 dziedzera te\u013c\u0161 (ris de veau) \u2013 ar elites baltu: Montrachet, Corton-charlemagne, Meursault, vin jaune.\n<\/p>\n
\nViegli kl\u0101jas ar saldumiem. Iesp\u0113jams, lab\u0101kais variants \u2013 p\u0113c vakari\u0146\u0101m siltu vasaras vakaru \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u0442\u044c pudeli izsmalcin\u0101ta un labi atdzes\u0113ta v\u0101cu riesling auslese, beerenauslese, trockenbeerenauslese, vai tik un elpojo\u0161s ziemas svaigumu “ledus v\u012bni” \u2013 un ar to ar\u012b aprobe\u017eoties. Pavad\u012bt v\u012bns tradicion\u0101lo krievijas un desertiem b\u012bstami: tie ir p\u0101r\u0101k salds.<\/p>\n
Ja jau tev noteikti gribas desertu \u2013 atlieciet to uz v\u0113l\u0101ku laiku vai izv\u0113lieties nav \u013coti salds, biskv\u012bta vai \u0101bolu str\u016bdele. Zem \u0448\u0430\u0440\u043b\u043e\u0442\u043a\u0443 vai fran\u010du citronu k\u016bka var pied\u0101v\u0101t sev un viesiem, Sauternes, \u0411\u0430\u0440\u0441\u0430\u043a, Cerons, Sainte-croix-du-mont, Monbazillac. <\/p>\n
\nKombin\u0101cija tik dabisku vasar\u0101 svaigu aug\u013cu v\u012bnu ar \u013coti problem\u0101tiska. \u0100boli, citrusaug\u013ci un citi aug\u013ci ar augstu sk\u0101bumu piln\u012bb\u0101 izsl\u0113dzama. Da\u017ei speci\u0101listi iesaka \u0161\u0101dus p\u0101rus: svaigas zemenes un \u0161ampanietis, persiki un vin jaune, aprikozes un Sauternes. Var b\u016bt, ka jums tas patiks, bet varb\u016bt ar\u012b n\u0113. Izm\u0113\u0123iniet to!\n<\/p>\n
Sausie baltie un roz\u0101 v\u012bni parasti ir viegl\u0101k un parasti izce\u013cas ar labu sk\u0101bumu, atspirdzino\u0161u, ja nav \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u044b\u0445 tan\u012bna. Turkl\u0101t, vasar\u0101 bie\u017e\u0101k gribas…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-6114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6114","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/comments?post=6114"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6114\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/media?parent=6114"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6114"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6114"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}