{"id":6153,"date":"2020-01-12T22:57:02","date_gmt":"2020-01-12T19:57:02","guid":{"rendered":"http:\/\/vine-nn.ru\/cela-puve\/"},"modified":"2020-01-12T22:57:02","modified_gmt":"2020-01-12T19:57:02","slug":"cela-puve","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/cela-puve\/","title":{"rendered":"C\u0113l\u0101 puve"},"content":{"rendered":"

\n Ir daudzi veidi, k\u0101 padar\u012bt salds v\u012bns. Bet spilgt\u0101kie no tiem atg\u0101dina krievu ruleti.<\/p>\n

\nS\u0113ne Botrytis cinerea<\/strong> (\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 \u0446\u0438\u043d\u0435\u0440\u0435\u0430) uzbr\u016bk ogas, v\u012bnogas un reiz\u0113m ar\u012b citas da\u013cas no kl\u016bg\u0101m \u2013 augsta mitruma apst\u0101k\u013cos. Vi\u0146\u0161 var att\u012bst\u012bties destrukt\u012bvu pel\u0113ko puvi, bet ar veiksm\u012bgu apst\u0101k\u013cu sakrit\u012bbas att\u012bst\u0101s k\u0101 k\u0101roto \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441, tr\u0101pot ogas t\u0101 saukto “noble boj\u0101\u0161an\u0101s”. Daudzi lielie saldie v\u012bni plan\u0113tas ra\u017eo no br\u016bnajiem, \u0441\u043c\u043e\u0440\u0449\u0435\u043d\u043d\u044b\u0445, p\u0101rkl\u0101tas ar p\u016bkaino pel\u0113juma “\u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445” ogu:\n<\/p>\n

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\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 v\u012bnogul\u0101jos<\/h2>\n

\nV\u012bna lab\u0101kajiem saldajiem v\u012bniem pasaul\u0113 bie\u017ei vien atrodas pie \u016bdens, kur veidojas migla viet\u0101s apvieno\u0161an\u0101s \u0101tri aukst\u0101 pietek\u0101m ar siltiem un mier\u012bgiem \u016bde\u0146iem galveno straumi \u2013 piem\u0113ram, gad\u012bjum\u0101, ung\u0101rijas upju \u0411\u043e\u0434\u0440\u043e\u0433 un \u012ave Tokaj\u0101 vai fran\u010du \u0421\u0438\u0440\u043e\u043d un \u0413\u0430\u0440\u043e\u043d\u043d\u0430 uz \u0421\u043e\u0442\u0435\u0440\u043d\u0435. \u0160\u0101d\u0101 vid\u0113 ir nepiecie\u0161ams pietiekami daudz saules, lai izklied\u0113tu miglu un sild\u012b\u0161anas ogu dienas laik\u0101, lai aizkav\u0113tu att\u012bst\u012bbu \u043f\u043b\u0435\u0441\u043d\u0435\u0432\u043e\u0433\u043e s\u0113n\u012btes un nodro\u0161in\u0101t pilnv\u0113rt\u012bgu pubert\u0101tes ogas.\n<\/p>\n

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Miglains v\u012bna \u0421\u043e\u0442\u0435\u0440\u043d\u0430<\/p>\n

\nBet liel\u0101kaj\u0101 da\u013c\u0101 gad\u012bjumu c\u0113l\u0101 puve rodas, kad pirms sezonas ra\u017eas laik\u0101 lietus mijas ar manto\u0161anas sausas dienas. Piem\u0113ram, jaunz\u0113land\u0113 v\u012bnkopji Marlboro steidz nov\u0101kt ra\u017eu \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430, ja sezona v\u0101k\u0161anas rodas draudi to zaud\u0113jumi no lietus, turkl\u0101t neliela da\u013ca tom\u0113r atst\u0101j \u043b\u043e\u0437\u0430\u0445 cerot uz to, ka laika mai\u0146a rad\u012bs nepiecie\u0161amos nosac\u012bjumus, lai att\u012bst\u012btu c\u0113lu pel\u0113juma.\n<\/p>\n

\nDa\u017eas v\u012bnogu \u0161\u0137irnes daudz citas uz\u0146\u0113m\u012bgas pret puvi, jo vair\u0101k maigu \u0101das un augsta bl\u012bvuma \u0137ekari, \u043f\u0440\u0435\u043f\u044f\u0442\u0441\u0442\u0432\u0443\u044e\u0449\u0435\u0439 \u043e\u0431\u0434\u0443\u0432\u0430\u043d\u0438\u044e un iz\u017e\u016b\u0161anu ogas. \u012apa\u0161i v\u0113rt\u012bga \u0441\u0435\u043c\u0438\u0439\u043e\u043d, kuram ir pl\u0101nas \u0101das un bag\u0101t\u012bgu sviesta raksturu. No citas tautas, un \u0161aj\u0101 zi\u0146\u0101 balto \u0161\u0137irnes var at\u0161\u0137irt sauvignon blanc (jaun\u0101kais br\u0101lis sast\u0101v\u0101 liel\u0101k\u0101 da\u013ca \u0421\u043e\u0442\u0435\u0440\u043d\u043e\u0432, kas ir svar\u012bgs savu ieguld\u012bjumu veidojot vajadz\u012bgo sk\u0101bumu), chenin blanc, riesling un gewurztraminer un \u0442\u043e\u043a\u0430\u0439\u0441\u043a\u0438\u0439 \u0444\u0443\u0440\u043c\u0438\u043d\u0442.\n<\/p>\n

\nSarkan\u0101s \u0161\u0137irnes gandr\u012bz nav piem\u0113roti, lai izveidotu \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu, jo \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441 izn\u012bcina tos antoci\u0101nu, nokr\u0101sojot misas br\u016bnas kr\u0101sas ar izgl\u012bt\u012bbu sve\u0161as smakas no fenola savienojumi, \u0101di\u0146as.\n<\/p>\n

\nTom\u0113r, att\u012bstot zin\u0101\u0161anas un tehnolo\u0123ijas, m\u0113\u0123in\u0101jumi, regul\u0101ri tiek veikti, un ir \u013coti pateic\u012bgs no galvenajiem sarkano \u0161\u0137ir\u0146u izr\u0101d\u012bj\u0101s merlot un pinot noir.\n<\/p>\n

\nPaties\u012bb\u0101, Botrytis cinerea visu gadu ir kl\u0101t liel\u0101kaj\u0101 da\u013c\u0101 v\u012bna d\u0101rziem. Bet s\u0101k att\u012bst\u012bties tikai piem\u0113rotos apst\u0101k\u013cos. S\u0113n\u012bte var p\u0101rziemot k\u0101 mic\u0113lija vai \u0441\u043a\u043b\u0435\u0440\u043e\u0446\u0438\u044f (bl\u012bva auduma \u0161\u0137iedr\u0101m mic\u0113liju) uz tiem, nier\u0113s, garoz\u0101 v\u012bnogul\u0101jiem vai atlikumiem augu augsn\u0113. Pats bie\u017ei vi\u0146a m\u0101jvietu tiek uzskat\u012bti par veco \u0441\u0442\u0435\u0431\u0435\u043b\u044c\u043a\u0438 \u0137ekari. \u0160\u012b iemesla d\u0113\u013c ir \u013coti svar\u012bgi uzreiz sakopt rezult\u0101ti trim ar v\u012bna d\u0101rza, \u0441\u043a\u043b\u043e\u043d\u043d\u043e\u0433\u043e nodar\u012bts kait\u0113jums.\n<\/p>\n

\nKontrole pel\u0113juma izplat\u012b\u0161anos n\u0101k uz leju, lai rind\u0101 pamata praks\u0113m, piem\u0113ram, nodro\u0161inot \u043f\u0440\u043e\u0434\u0443\u0432\u0430\u0435\u043c\u043e\u0441\u0442\u0438 v\u012bna un nov\u0113rst veido\u0161anos p\u0101r\u0101k bl\u012bva lapotne, \u043f\u0440\u0435\u043f\u044f\u0442\u0441\u0442\u0432\u0443\u044e\u0449\u0435\u0439 ne tikai ventil\u0101cijas kl\u016bg\u0101m, bet ar\u012b t\u0101s apstr\u0101di fungic\u012bdiem. Tom\u0113r m\u016bsdienu \u044d\u043a\u043e\u0443\u0441\u0442\u043e\u0439\u0447\u0438\u0432\u044b\u0445 v\u012bna d\u0101rzus attieksme pret \u0440\u0430\u0441\u043f\u044b\u043b\u0435\u043d\u0438\u044e \u0137\u012bmisko vielu stingri mazliet noraido\u0161a, j\u0101 un \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441 sp\u0113j izstr\u0101d\u0101t notur\u012bbu pret liel\u0101ko da\u013cu fungic\u012bdu.\n<\/p>\n

\nMitr\u0101s nakt\u012b un agri no r\u012bta sezonas beig\u0101m (kur tas ir palicis septembr\u012b zieme\u013cu puslod\u0113) \u013cauj pel\u0113juma veikt infekciju un s\u0101kt att\u012bst\u012bbu. P\u0113c tam ir nepiecie\u0161ams, aizskaro\u0161u saus\u0101s silt\u0101s dienas, lai apvald\u012btu savu izaugsmi.\n<\/p>\n

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Pel\u0113k\u0101 puve uz og\u0101m pinot noir Champagne<\/p>\n

\n\u0413\u0443\u0431\u0438\u0442\u0435\u043b\u044c\u043d\u0430\u044f pel\u0113k\u0101 puve att\u012bst\u0101s taj\u0101 gad\u012bjum\u0101, ja s\u0113n\u012bte \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 liek ogu nav \u0441\u0441\u044b\u0445\u0430\u0442\u044c\u0441\u044f, bet spr\u0113g\u0101t, izraisot t\u0101s t\u0101l\u0101ku s\u0113n\u012b\u0161u un bakt\u0113riju infekciju. Tas var notikt sezonas s\u0101kum\u0101, ja ir silti, mitri laika apst\u0101k\u013ci izdoties kam\u0113r ogas v\u0113l nav pien\u0101cis: nogatavo\u0161an\u0101s s\u0101kuma laiks, kad ogas s\u0101k main\u012bt kr\u0101su un k\u013c\u016bst m\u012bkst\u0101ks \u2013 visb\u012bstam\u0101kais. Turpin\u0101jums perioda paaugstin\u0101ta mitruma ar\u012b noved\u012bs pie s\u0113n\u012btes izplat\u012b\u0161anos pa v\u012bnogul\u0101ju un att\u012bst\u012bbu, botrytis, kas pazudin\u0101t ra\u017eu.\n<\/p>\n

K\u0101 “str\u0101d\u0101” s\u0113n\u012bte<\/h3>\n

Strukt\u016bras mic\u0113lija un \u0441\u043a\u043b\u0435\u0440\u043e\u0446\u0438\u044f uz v\u012bnogul\u0101ju gaida pietiekami daudz mitruma (aptuveni 15 stundu nep\u0101rtrauktu lietus, miglas, rasas vai ap\u016bde\u0146o\u0161anu) un bar\u012bbas vielu (\u012bpa\u0161i cukura), kas \u0437\u0440\u0435\u044e\u0449\u0438\u0445 aug\u013ciem, lai izplat\u012btu str\u012bds, veidojot miljoniem \u043a\u043e\u043d\u0438\u0434\u0438\u043e\u0444\u043e\u0440\u043e\u0432 \u2013 strukt\u016bras, kas atg\u0101dina zem mikroskopa zari no koka. P\u0113c tam vi\u0146i \u0440\u0430\u0441\u043f\u0443\u0441\u0442\u044f\u0442 \u043a\u043e\u043d\u0438\u0434\u0438\u0438, kas noteikta uz aug\u013ciem. <\/p>\n

Galven\u0101 masa s\u0113ne att\u012bst\u0101s uz virsmas og\u0101m, tom\u0113r str\u012bdi (\u043a\u043e\u043d\u0438\u0434\u0438\u0438) veido atsevi\u0161\u0137i pavedieni, kas nok\u013c\u016bst zem mizas, kas m\u012bkstumu. Ja mitruma tr\u016bkumu apk\u0101rt\u0113j\u0101 vid\u0113 vi\u0146i ieg\u016bst \u016bdeni no zem aug\u013ca mizas. Att\u012bst\u012bba puvi turpin\u0101s apm\u0113ram m\u0113nesi pirms ra\u017eas nov\u0101k\u0161anas. <\/p>\n

Nok\u013c\u016bstot uz ogu, s\u0113n\u012bte izdala fermentus, kas saboj\u0101 pekt\u012bni sast\u0101vda\u013cas t\u0101s \u0161\u016bnu sieni\u0146u. Cukura s\u0101k koncentr\u0113ties, un s\u0113ne s\u0101k main\u012bt sk\u0101bumu ogas: v\u012bnsk\u0101be b\u016btiski k\u016bst rezult\u0101t\u0101 t\u0101 metabolismu. T\u0101d\u0113j\u0101di, no vienas puses, v\u012bnogas j\u0101b\u016bt nobriedis l\u012bdz br\u012bdim, kad boj\u0101jumi pel\u0113juma, no otras \u2013 lai ra\u017eotu deserta v\u012bnu, tas nedr\u012bkst b\u016bt p\u0101r\u0101k \u0441\u043f\u0435\u043b\u044b\u043c, cit\u0101di t\u0101 vairs nav pietiekamu sk\u0101bumu, kas nodro\u0161ina saldumiem vainu l\u012bdzsvaru un potenci\u0101lu nogatavo\u0161an\u0101s. Un m\u0113s atkal non\u0101kam pie t\u0101, ka svar\u012bgs ir gandr\u012bz juvelierizstr\u0101d\u0101jumu laika izv\u0113le sav\u0101k\u0161anas ogas.\n <\/p>\n

Tikm\u0113r, glikoze og\u0101s oksid\u0113jas, kas \u0433\u043b\u044e\u043a\u043e\u043d\u043e\u0432\u0443\u044e sk\u0101bi, – tas ir process, kas atbild par att\u012bst\u012bbu, medus-apriko\u017eu rakstura \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu. Intensit\u0101ti oksid\u0101cijas sv\u0101rst\u0101s atkar\u012bb\u0101 no v\u012bnogu \u0161\u0137irnes. <\/p>\n

Piensk\u0101bes l\u012bmeni, p\u0113c nov\u0113rojumiem, ir palicis relat\u012bvi stabils, un to koncentr\u0101cija palielin\u0101s proporcion\u0101li p\u0101r\u0113jiem komponentiem zem\u0101ks daudzums mitruma ogu.\n <\/p>\n

Ogu \u0441\u044a\u0435\u0436\u0438\u0432\u0430\u0435\u0442\u0441\u044f un zaud\u0113 \u016bdeni, bet nedr\u012bkst plais\u0101t, ja paredz\u0113ts to lietot \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u043c vainas d\u0113\u013c. Galu gal\u0101 taj\u0101 paliks tikai p\u0101ris pilieni d\u0101rgo \u0161\u0137idruma. Process \u0443\u0441\u044b\u0445\u0430\u043d\u0438\u044f ogas un koncentr\u0101cijas palielin\u0101\u0161an\u0101s vi\u0146as sulas maina vielmai\u0146u pel\u0113juma Botrytis un stabiliz\u0113 t\u0101s att\u012bst\u012bbu. P\u0113c procesa gait\u0101 izdal\u0101s da\u017e\u0101das antibiotikas, ieskaitot \u0431\u043e\u0442\u0440\u0438\u0446\u0438\u043d, kas trauc\u0113 citiem bakt\u0113rij\u0101m un s\u0113n\u0113m iejaukties arom\u0101ta veido\u0161anos un rad\u012bt nepat\u012bkamas fenola to\u0146i.\n <\/p>\n

Mikroklimatu ap v\u012bnogul\u0101jiem nav viendab\u012bgs, t\u0101p\u0113c atsevi\u0161\u0137as ogas ar \u0137ekariem var b\u016bt da\u017e\u0101d\u0101 m\u0113r\u0101 apg\u016btas boj\u0101\u0161an\u0101s. Nel\u012bdzenumi izplat\u012bt pel\u0113juma ir redzama un no kl\u016bg\u0101m pie v\u012bnakoka da\u017e\u0101d\u0101s \u0137erme\u0146a da\u013c\u0101s, v\u012bna. Lai top ra\u017eot\u0101jiem, Bordo, Lu\u0101ras, j\u0101 un kur tas b\u016btu, tas noz\u012bm\u0113, ka nepiecie\u0161ama atk\u0101rtota eju pa \u043b\u043e\u0437\u0430\u043c sezon\u0101 v\u0101k\u0161anu, lai pan\u0101ktu vair\u0101k vai maz\u0101k vienm\u0113r\u012bgu rezult\u0101tu. \u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 v\u012bnogas var piepras\u012bt l\u012bdz desmit maksas par sezonu, lai pak\u0101peniski atlases ogas ar nepiecie\u0161amo att\u012bst\u012bbas pak\u0101pi c\u0113l\u0101 puve.\n <\/p>\n

Tikai nedaudzi ra\u017eot\u0101ja l\u012bme\u0146a Sauternes grand cru var at\u013cauties cenu tag par pudeli, attaisno \u0161\u0101das izmaksas par atk\u0101rtota rokas maksa. P\u0101r\u0113jie sav\u0101kt vienu reizi, un atlasi ogas notiek jau uz v\u012bna dar\u012btavu. Iev\u0113rojami samazin\u0101t izejas v\u012bnu no hekt\u0101ra (l\u012bdz 20% no standarta ra\u017eas) un riskus, kas saist\u012bti ar atst\u0101jot ogu uz v\u012bnogul\u0101ju apst\u0101k\u013cos att\u012bst\u012bbas \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430, nopietni ventil\u0101cijas izmaksas.\n<\/p>\n

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Re\u017e\u0123i no putnu d\u0101rzu<\/p>\n

\nPlus izsalcis putniem, \u0432\u044b\u043a\u043b\u0435\u0432\u044b\u0432\u0430\u044e\u0449\u0438\u0435 veselas ogas un \u043f\u043e\u0432\u0440\u0435\u0436\u0434\u0430\u044e\u0449\u0438\u0435 kaimi\u0146u, provoc\u0113jot att\u012bst\u012bbu pel\u0113ko puvi. Tas ir atkal izmaksas \u2013 ieg\u0101di, uzst\u0101d\u012b\u0161anu un demont\u0101\u017eu speci\u0101lu sietu.\n <\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 v\u012bna pasaul\u0113<\/h2>\n

Lab\u0101ko v\u012bna d\u0101rzu, ko raksturo pietiekamu regularit\u0101ti, apst\u0101k\u013cus, kas vajadz\u012bgi, lai nodro\u0161in\u0101tu pareizu att\u012bst\u012bbu Botrytis cinerea, lai pied\u0101v\u0101jum\u0101 ra\u017eot\u0101ja saldo \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bniem bija ekonomiski pamatoti. Tom\u0113r, pat cenas lab\u0101kajiem cru \u0421\u043e\u0442\u0435\u0440\u043d\u0430<\/strong> (Francija) ielikta “opcija” caurlaides aptuveni katra ceturt\u0101 gada, kad salds v\u012bns no v\u012bna nav veikts, un \u0432\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b aiziet k\u0101 “ba\u013c\u0137is” uz pild\u012b\u0161anu Bordeaux Blanc (parasto balto Bordo v\u012bna). M\u0113dz b\u016bt ar\u012b t\u0101di gadi, kad salds v\u012bns tiek ra\u017eots, bet t\u0101 \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 raksturs nav tik spo\u017ea, k\u0101 grib\u0113tos.<\/p>\n

<\/p>\n

V\u0101cij\u0101<\/strong> no \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e v\u012bnog\u0101m ra\u017eo lielisku v\u012bnu Trockenbeerenauslese. Tom\u0113r, \u0442\u0435\u0440\u0440\u0443\u0430\u0440\u044b \u0161eit ne\u013cauj vintners dro\u0161i pa\u013cauties tikai uz \u0161\u0101da veida v\u012bna. Daudzi v\u0101cijas v\u012bna dar\u012btavas ra\u017eo no viena v\u012bna d\u0101rza l\u012bniju v\u012bnu da\u017e\u0101da stila, atst\u0101jot uz vair\u0101k\u0101m s\u0113rij\u0101m, v\u012bnogul\u0101jiem da\u017e\u0101dos t\u0101s posmos zem potenci\u0101l\u0101 ra\u017eo\u0161anas \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e vai “ledus” v\u012bnu. <\/p>\n

\n V\u0101cu v\u012bnu klasifik\u0101cija ir balst\u012bta uz saturu cukura gatav\u0101 v\u012bna un v\u012bnogu. Ogas klases Kabinett, Sp\u00e4tlese un Auslese var b\u016bt \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u044b sausu, un gad\u012bjum\u0101, ja pirm\u0101s divas c\u0113l\u0101 puve ir retums.\n <\/p>\n

Ogas kategoriju Beerenauslese (iecien\u012bt\u0101s v\u0113lu sav\u0101k\u0161anai) un Trockenbeerenauslese (iecien\u012bt\u0101s \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0435) vajadz\u0113tu b\u016bt \u0161\u0101ds cukura daudzums, kas nevar piln\u012bb\u0101 \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043e un, t\u0101tad, autom\u0101tiski noz\u012bm\u0113 ra\u017eo\u0161ana tie ir salda v\u012bna pilni. Un tas gandr\u012bz vienm\u0113r ir v\u012bns no \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 ogas. Iesp\u0113ja izmantot ogas, \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0445 nav \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c, un sauli, likumdo\u0161an\u0101 ir pie\u013caujama, bet sp\u0113k\u0101 klimata joproj\u0101m ir dr\u012bz\u0101k teor\u0113tisks pie\u0146emot.\n <\/p>\n

<\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 v\u0101cu v\u012bns no riesling v\u012bnog\u0101m kategorijas \u0442\u0440\u043e\u043a\u0435\u043d\u0431\u0435\u0440\u0435\u043d\u0430\u0443\u0441\u043b\u0435\u0437\u0435<\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 v\u012bna gadsimtiem ilgi tika veikti da\u017e\u0101d\u0101s Eiropas da\u013c\u0101s, kur veidojas piem\u0113rotus apst\u0101k\u013cus. Bet ir piln\u012bgi skaidrs, ka pirmo mode\u013ci par\u0101d\u012bj\u0101s ne apzin\u0101ti.\n <\/p>\n

Pamatojoties uz v\u0113sturisko dokumentu var pie\u0146emt, ka meistarsac\u012bkstes pieder ung\u0101rijas \u0422\u043e\u043a\u0430\u044e. <\/p>\n

Laczk\u00f3 M\u00e1t\u00e9 Szepsi (sencis ir vado\u0161ais m\u016bsdienu ra\u017eot\u0101ja Istvan Szepsy) pirmo reizi rakstiski re\u0123istr\u0113 procesu Avs (Asz\u00fa), kas 1630 gad\u0101, lai gan past\u0101v noliktavu dokumentus, \u0443\u043f\u043e\u043c\u0438\u043d\u0430\u044e\u0449\u0438\u0435 v\u012bns tipa Avs, kas dat\u0113ti ar v\u0113l\u0101ku aptuveni 1571 gadu.\n <\/p>\n

<\/p>\n

Asz\u00fa tulko no ung\u0101rijas, k\u0101 “apcepts”, tom\u0113r jau izsenis asoci\u0113jas tie\u0161i ar c\u0113lu boj\u0101\u0161an\u0101s.<\/p>\n

\n Pirmo reizi tokajas v\u012bns tika nos\u016bt\u012bts no Transilv\u0101nijas Francij\u0101 pie galm\u0101 Ludviga XIV 1703. gad\u0101, kur ar laiku k\u013cuva paz\u012bstama ne cit\u0101di k\u0101 Vinum Regum un Rex Vinorum (kara\u013cu v\u012bns un v\u012bnu karalis) un deva noz\u012bm\u012bgu impulsu att\u012bst\u012bb\u0101 ra\u017eo\u0161anas \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu \u0421\u043e\u0442\u0435\u0440\u043d\u0435, ir diezgan sare\u017e\u0123\u012bts ar 19. gadsimta vid\u016b.\n <\/p>\n

Lu\u0101ras Ielej\u0101<\/strong> bag\u0101ts pl\u0101nas \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0435 v\u012bnu ra\u017eo no \u0161\u0137irnes chenin blanc. Ir t\u0101das zonas k\u0101 \u0411\u043e\u043d\u0437\u043e (Bonnezeaux), \u0428\u043e\u043c (Chaume) un Kar de \u0428\u043e\u043c (Quarts de Chaume).<\/p>\n

\n Uz \u042d\u043b\u044c\u0437\u0430\u0441\u0435<\/strong> v\u012bna \u0421\u0435\u043b\u0435\u043a\u0441\u044c\u043e\u043d de \u0413\u0440\u044d\u043d s nook (Selection de Grains Nobles) dara no \u0161\u0137irnes pinot gris, gewurztraminer, riesling un muscat.\n <\/p>\n

V\u0101cij\u0101 un Austrij\u0101 vispresti\u017e\u0101k\u0101s saldie v\u012bni \u2013 tas ir riesling. Lai gan V\u0101cij\u0101 gait\u0101, un \u0161\u012bs \u0161\u0137irnes, k\u0101 \u0448\u043e\u0439\u0440\u0435\u0431\u0435 (Scheurebe) un silvaner.<\/p>\n

\n Austrijas pils\u0113ta Lakta<\/strong>, ka krast\u0101 \u041d\u043e\u0439\u0437\u0438\u0434\u043b\u0435\u0440-See, ir paz\u012bstama ar savu \u0434\u0435\u0441\u0435\u0440\u0442\u043d\u044b\u043c v\u012bnu \u0410\u0443\u0441\u0431\u0440\u0443\u0445 (Ausbruch) \u2013 austrie\u0161u ekvivalents Avs no vair\u0101k\u0101m \u0161\u0137irn\u0113m, ieskaitot chardonnay, \u043c\u0443\u0441\u043a\u0430\u0442\u0435\u043b\u043b\u0435\u0440, sauvignon blanc un \u0432\u0435\u043b\u044c\u0448\u0440\u0438\u0441\u043b\u0438\u043d\u0433. K\u0101dreiz \u0161eit domin\u0113ja \u0444\u0443\u0440\u043c\u0438\u043d\u0442, k\u0101 atspogu\u013cojas v\u0113sturisk\u0101 pils\u0113tas tuvum\u0101 Lakta ar \u0422\u043e\u043a\u0430\u0435\u043c, bet tagad to \u0161eit ir \u013coti maz. Tom\u0113r var sastapt roz\u0101 deserta v\u012bni no pinot noir.\n <\/p>\n

<\/p>\n

\u0412\u0438\u043d\u0442\u0430\u0436\u043d\u0430\u044f eti\u0137ete v\u012bna Ausbruch 1950 ar m\u0101jas lapas Pinterest<\/p>\n

\n Liel\u0101k\u0101 da\u013ca re\u0123ionu ra\u017eot\u0101jiem \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu ab\u0101s puslod\u0113s, ko raksturo sal\u012bdzino\u0161i v\u0113s\u0101ks un mitr\u0101ks \u043c\u0435\u0437\u043e\u043a\u043b\u0438\u043c\u0430\u0442\u043e\u043c. Neatkar\u012bgi no tiem, ir v\u0113rts \u0420\u0438\u0432\u0435\u0440\u0438\u043d\u0430 uz \u0410\u0432\u0441\u0442\u0440\u0430\u043b\u0438\u0438\u0438<\/strong> (New South Wales): \u0161eit ir karstas vasaras un zema gada l\u012bmeni, nokri\u0161\u0146u. Nosac\u012bjumi, lai att\u012bst\u012btu \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 \u0161aj\u0101 re\u0123ion\u0101 rada lietus v\u0113l\u0101 ruden\u012b un augsts gaisa mitrums sezonas beig\u0101m.<\/p>\n

\n Vair\u0101k siltaj\u0101s zem\u0113s, k\u0101, piem\u0113ram, liela da\u013ca no Kalifornijas<\/strong> \u2013 tikai da\u017ei v\u012bna d\u0101rzi ir pietiekami mitru mikroklimatu, bet ar\u012b uz tiem ra\u017eo\u0161anas apjomi iev\u0113rojami sv\u0101rst\u0101s no gada uz gadu. Iedvesmojoties no \u0441\u043e\u0442\u0435\u0440\u043d\u0430\u043c\u0438 ra\u017eot\u0101js Far Niente Napa Valley ir izm\u0113\u0123in\u0101jis da\u017e\u0101das metodes m\u0113\u0123in\u0101jumos, lai pan\u0101ktu stabilu ra\u017eo\u0161anas, l\u012bdz pat eksperiment\u0101lo gabalu ar \u043a\u0443\u043b\u044c\u0442\u0438\u0432\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u043c \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c, bet tikai konstat\u0113ja, ka vi\u0146as lab\u0101kais rezult\u0101ts parasto kaimi\u0146u. Tagad tur, kas pa\u013caujas tikai un vien\u012bgi uz dabas faktori, cer\u012bb\u0101, ka c\u0113l\u0101 puve \u0438\u0441\u0441\u0443\u0448\u0438\u0442 to \u0441\u0435\u043c\u0438\u0439\u043e\u043d un sauvignon blanc, un reiz\u0113m tikai 5% audz\u0113tas ogas gal\u0101 iet uz v\u012bnu, bet iev\u0113rojamu da\u013cu no ra\u017eas bie\u017ei \u0113d lapsenes.<\/p>\n

\n Uz kontrastu ar vi\u0146u \u2013 \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 v\u012bns Nightingale no cita \u043d\u0430\u043f\u0441\u043a\u043e\u0433\u043e ra\u017eot\u0101ja Beringer. To dara, izmantojot pel\u0113juma, \u0432\u044b\u0432\u0435\u0434\u0435\u043d\u043d\u043e\u0439 laboratorij\u0101 ar v\u012bna dar\u012btavu. Kultiv\u0113t\u0101s \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441 r\u016bp\u012bgi koptas, st\u0101da v\u0101c ogas, kas izvietotas uz palet\u0113m telp\u0101 ar 100% mitrumu, kas tiek jau 33 stundas un p\u0113c tam ir atv\u0113l\u0113ta 14 dienas att\u012bst\u012bba puvi ar past\u0101v\u012bgu \u043e\u0431\u0434\u0443\u0432\u0435 ventilatoriem. Gatavu v\u012bnu, pirms p\u0101rdot vair\u0101kus gadus nost\u0101dina ozolkoka muc\u0101s, un kriti\u0137i izsak\u0101s par to ir \u013coti glaimojo\u0161s.<\/p>\n

\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 dar\u012btavas<\/h2>\n

\n Nospie\u017eot skarto \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c v\u012bnogu lieta atkl\u0101jums. Prasa \u013coti saudz\u012bgu ve\u013cas izgrie\u0161ana, bez saspie\u0161anas, lai ne\u013cautu iek\u013c\u016bt misas nev\u0113lamu bakt\u0113riju vai s\u0113n\u012b\u0161u infekcija, kas var saboj\u0101t v\u012bna gar\u0161u. At\u0161\u0137ir\u012bb\u0101 no klasisk\u0101 saus\u0101 balt\u0101 v\u012bna, lab\u0101kais \u0161eit nek\u0101d\u0101 zi\u0146\u0101 nav pirmais izspie\u0161ana, bet n\u0101kam\u0101s frakcijas, jo tiem ir augst\u0101ks saturs cukuru un \u043f\u0440\u043e\u0434\u0443\u0446\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c arom\u0101tisko savienojumu. Visvair\u0101k \u0438\u0441\u0441\u0443\u0448\u0435\u043d\u043d\u044b\u0435 ogas var piepras\u012bt visu s\u0113riju \u043f\u0440\u0435\u0441\u0441\u043e\u0432\u0430\u043d\u0438\u0439, lai ieg\u016btu no vi\u0146iem kaut k\u0101du mitrumu!\n <\/p>\n

\n Klasisk\u0101 v\u012bna ra\u017eo\u0161anas \u0421\u043e\u0442\u0435\u0440\u043d\u0430 paredz \u013coti l\u0113nu ferment\u0101cija: divu un vair\u0101k m\u0113ne\u0161iem. Jo pat raugs \u012bpa\u0161u selekcijas, ar gr\u016bt\u012bb\u0101m tiek gal\u0101 ar savu darbu ar t\u0101du milz\u012bgu daudzumu cukura. Turkl\u0101t, \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 misa satur antibiotikas (jo \u012bpa\u0161i, \u0431\u043e\u0442\u0440\u0438\u0446\u0438\u043d), pie tam nabadz\u012bgi bar\u012bbas vielas, kas vajadz\u012bgas, raugs, piem\u0113ram, amonjaks un tiam\u012bns (B1 vitam\u012bns). \u0160\u012b iemesla d\u0113\u013c nereti ir gad\u012bjumi patva\u013c\u012bgu aptur\u0113tu ferment\u0101cijas.<\/p>\n

\n Att\u012bst\u012bba \u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 \u0446\u0438\u043d\u0435\u0440\u0435\u0430 ar\u012b kop\u0101 ar izgl\u012bt\u012bbu vair\u0101kus b\u016btiskus polisahar\u012bdu, galvenok\u0101rt polim\u0113ru mannozes un galaktozes, k\u0101 ar\u012b k\u0101du summu glikozes un ramnozi ar prets\u0113n\u012b\u0161u \u012bpa\u0161\u012bbas, kuri sl\u0101p\u0113 r\u016bgt un palielina saturs eti\u0137sk\u0101bes (n\u016bja sk\u0101buma) un glicer\u012bns. \u0410\u0446\u0435\u0442\u043e\u0431\u0430\u043a\u0442\u0435\u0440\u0438\u0438 ar virsmas ogas var iev\u0113rojami palielin\u0101t savu l\u012bmeni n\u016bja sk\u0101bes (eti\u0137sk\u0101be un etilacet\u0101ta). Ja vi\u0146a \u0443\u0440\u0430\u0432\u043d\u043e\u0432\u0435\u0448\u0435\u043d\u0430 cit\u0101m sast\u0101vda\u013c\u0101m, t\u0101 piebilst vainu gr\u016bt\u012bbas, ja ir domin\u0113jo\u0161s, tad k\u013c\u016bst par defektu v\u012bna.<\/p>\n

\n \u012apa\u0161u uzman\u012bbu prasa nov\u0113rst atk\u0101rtotas r\u016bg\u0161anas, jo daudzos \u0161\u0101dos v\u012bniem atlieku cukura pietiks, lai uzlabotu vi\u0146u cietoksnis v\u0113l par 5-6 liel\u0101ko procentiem. Kad r\u016bg\u0161anas process ir runa par l\u012bmeni v\u0113lamo l\u012bdzsvaru alkohola un atliku\u0161\u0101 cukura, to p\u0101rtrauc, pievienojot s\u0113ra dioks\u012bda.<\/p>\n

\n P\u0113c ferment\u0101cijas v\u012bns san\u0101k du\u013c\u0137aina. Turkl\u0101t t\u012br\u012bt viegli kl\u0101tb\u016btnes d\u0113\u013c \u0432\u043f\u043b\u0435\u0442\u0435\u043d\u043d\u044b\u0445 citas vielas \u043a\u0440\u0443\u043f\u043d\u043e\u043c\u043e\u043b\u0435\u043a\u0443\u043b\u044f\u0440\u043d\u044b\u0445 \u0433\u043b\u044e\u043a\u0430\u043d\u043e\u0432\u044b\u0445 kolo\u012bdu, kas nenos\u0113\u017eas, nepak\u013caujas l\u012bm\u0113\u0161ana un prasa aukst\u0101 iepriek\u0161 vair\u0101kas ned\u0113\u013cas, lai to da\u013ci\u0146as ir v\u0113l liel\u0101ki un nodro\u0161in\u0101t iesp\u0113ju parasto filtru vai centrifug\u0113\u0161anas bez momenta iek\u0101rtas aizs\u0113r\u0113\u0161anu. Lai pa\u0101trin\u0101tu \u0161o procesu, v\u012bna reglamenti eiropas Savien\u012bbas atz\u012bst, piem\u0113rojot enz\u012bma \u0433\u043b\u044e\u043a\u0430\u043d\u0430\u0437\u044b.<\/p>\n

\n Lai garant\u0113tu aptur\u0113tu ferment\u0101cijas kop\u0101 ar ar s\u0113ra dioks\u012bda g\u0101zi izmanto aukst\u0101 stabiliz\u0101cija. Bet, neskatoties uz \u0161o un visas mokas ar filtr\u0101ciju, \u0421\u043e\u0442\u0435\u0440\u043d\u044b un taml\u012bdz\u012bgas v\u012bna nosliece uz izgl\u012bt\u012bbas krist\u0101lu nogulsnes. Un viss tikai t\u0101p\u0113c, ka \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441 ra\u017eo cukurbietes un \u043c\u0443\u0446\u0438\u043d\u043e\u0432\u0443\u044e sk\u0101bes, kas v\u0113l\u0101k veido ne\u0161\u0137\u012bsto\u0161us kalcija s\u0101ls jau \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u043c vainas d\u0113\u013c. Lai pat\u0113r\u0113t\u0101jiem tie ir piln\u012bgi nekait\u012bgi, bet da\u017ei sajaukt.<\/p>\n

\n Lai gan \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bniem tiek saglab\u0101ts \u0101bolsk\u0101be, \u043c\u0430\u043b\u043e\u043b\u0430\u043a\u0442\u0438\u0447\u0435\u0441\u043a\u0430\u044f ferment\u0101cija, lai tiem nekas neparasts, jo no s\u0113ra dioks\u012bda, ko v\u0113laties pievienot, lai p\u0101rtrauktu alkohola ferment\u0101cija. Ja ne vi\u0146\u0161, tad augsts cukura l\u012bmenis un glicer\u012bna noteikti veicin\u0101ja b\u016btu \u043c\u0430\u043b\u043e\u043b\u0430\u043a\u0442\u0438\u043a\u0435. <\/p>\n

\n Masta \u0421\u043e\u0442\u0435\u0440\u043d\u044b var \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u0442\u044c p\u0113c 16 m\u0113ne\u0161u fragmentus jaunu \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445 (ozola mucas 225\u043b). Austr\u0101lijas \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0439 \u0441\u0435\u043c\u0438\u0439\u043e\u043d var veikt l\u012bdz 3 gadiem, kublu. Bet, l\u016bk, Lu\u0101ras v\u012bna un V\u0101cij\u0101 parasti izplat\u0101s pudel\u0113s jau tuv\u0101k\u0101 gada pavasar\u012b. Tokaj\u0101 tradicion\u0101li dara \u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u0443\u044e ekspon\u0113\u0161anas laiku da\u013c\u0113ji pild\u012bti muc\u0101s; risku mikrobiolo\u0123isko boj\u0101\u0161anos, ir samazin\u0101ts, izmantojot lielu daudzumu cukura un augsta l\u012bme\u0146a alkohola.<\/p>\n

\n Un \u0161aj\u0101 proces\u0101 \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438, un uz stadij\u0101 izlie\u0161anas pudel\u0113s \u0161ie v\u012bni ir nepiecie\u0161ams izmantot s\u0113ra dioks\u012bda daudzumu virs vid\u0113j\u0101, jo rad\u012btais \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u043e\u043c \u044d\u043d\u0437\u0438\u043c \u043b\u0430\u043a\u043a\u0430\u0437\u0430 palielina tieksmi v\u012bna pie \u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u044b\u043c procesiem, un to nevar no\u0146emt parasto daudzumu s\u0113ra. Tas ir galvenais iemesls, kas pies\u0101tin\u0101ta dzintara nokr\u0101su deserta v\u012bniem. Turkl\u0101t, \u0433\u043b\u044e\u043a\u043e\u043d\u043e\u0432\u0430\u044f sk\u0101be, kura ir jebkuras iek\u013cuvis v\u012bns \u0443\u043a\u0441\u0443\u0441\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0439 bakt\u0113rija, veido \u0113teri, kas saista s\u0113ra dioks\u012bds. \u0160ie divi apst\u0101k\u013ci nosaka to, ka, lai \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu eiropas Savien\u012bb\u0101 at\u013cauts augst\u0101ka l\u012bme\u0146a piem\u0113ro\u0161anas s\u0113ra anhidr\u012bdu. <\/p>\n

Arom\u0101ti \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0441\u0430 gl\u0101z\u0113<\/h2>\n

\n \u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 p\u0101rv\u0113r\u0161 daudzi savienojumu sast\u0101v\u0101 v\u012bna, b\u016btiskas, lai izveidotu savu pu\u0161\u0137i (ieskaitot terp\u0113ni, kas, ac\u012bmredzot, ir par “medic\u012bnas” to\u0146os \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu) un ra\u017eo jaunas, piem\u0113ram, \u0441\u043e\u0442\u043e\u043b\u043e\u043d, parasti \u0430\u0441\u0441\u043e\u0446\u0438\u0438\u0440\u0443\u0435\u043c\u044b\u0439 ar \u043c\u0435\u0434\u043e\u0432\u044b\u043c\u0438 arom\u0101tiem. No \u0161ejienes ir skaidrs, ka da\u017eas \u0161\u0137irnes \u2013 piem\u0113ram, muskatriekstu \u2013 zaud\u0113 vair\u0101k \u0161\u0137irnes \u012bpa\u0161\u012bbas, nek\u0101 citi \u2013 teiksim, riesling un \u0441\u0435\u043c\u0438\u0439\u043e\u043d.\n <\/p>\n

<\/p>\n

Tualetes \u016bdens ir par t\u0113mu arom\u0101tu \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bnu<\/p>\n

\n Da\u013ca nol\u0113mumu ir rakstur\u012bgi aprakstiem v\u012bnu ar c\u0113lu pel\u0113juma \u2013 piem\u0113ram, medus, ziedi, nogatavoju\u0161os apriko\u017eu, \u017e\u0101v\u0113ti aug\u013ci un marmel\u0101de \u2013 piln\u012bb\u0101 attiecas uz \u0434\u0435\u0441\u0435\u0440\u0442\u043d\u044b\u043c v\u012bniem, kas cit\u0101m metod\u0113m, piem\u0113ram, t\u0101 saucamo “salmu” v\u012bniem (strohwein, vin de paille).\n <\/p>\n

Paz\u012b\u0161ana \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e v\u012bnu akl\u0101 degust\u0101cija parasti balst\u0101s uz kombin\u0101cija, kas min\u0113tas \u012bpa\u0161\u012bbas ar “medic\u012bnisko” spektru smar\u017eas ar not\u012bm mitru vates vai \u0440\u0430\u0437\u043c\u043e\u043a\u0448\u0435\u0433\u043e pl\u0101kstera.\n<\/p>\n

\n Autors: Tom Jarvis port\u0101la wine-searcher.com 14-Jul-2017<\/p>\n","protected":false},"excerpt":{"rendered":"

Ir daudzi veidi, k\u0101 padar\u012bt salds v\u012bns. Bet spilgt\u0101kie no tiem atg\u0101dina krievu ruleti. S\u0113ne Botrytis cinerea (\u0411\u043e\u0442\u0440\u0438\u0442\u0438\u0441 \u0446\u0438\u043d\u0435\u0440\u0435\u0430) uzbr\u016bk ogas, v\u012bnogas un…<\/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-6153","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\/6153","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=6153"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6153\/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=6153"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6153"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6153"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}