{"id":6209,"date":"2020-01-12T23:32:20","date_gmt":"2020-01-12T20:32:20","guid":{"rendered":"http:\/\/vine-nn.ru\/sampana\/"},"modified":"2020-01-12T23:32:20","modified_gmt":"2020-01-12T20:32:20","slug":"sampana","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/sampana\/","title":{"rendered":"\u0160ampa\u0146a"},"content":{"rendered":"

<\/p>\n

\n\t\t\u0160ampanietis<\/strong> (Champagne) \u2013 \u0161is nosaukums \u013coti labi paz\u012bstama pasaul\u0113 dzirksto\u0161\u0101 v\u012bna, \u043f\u0440\u043e\u0434\u0430\u044e\u0449\u0435\u0433\u043e\u0441\u044f aizsarg\u0101ta \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 AOC Champagne (p\u0113c eiropas likumiem) un ko \u0161aj\u0101 pa\u0161\u0101 francijas re\u0123ion\u0101 tradicion\u0101lo \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443 metodi.\n <\/p>\n

\nStarp citu: nosaukums “Champagne”<\/strong> \u2013 atvasin\u0101jums no lat\u012b\u0146u Campania, t.i., p\u0101rs\u016bt\u012bt uz l\u012bdz\u012bb\u0101m ar \u0445\u043e\u043b\u043c\u0438\u0441\u0442\u044b\u043c ainavu t\u0101da pa\u0161a nosaukuma lauku novad\u0101, un It\u0101lijas dienvidos.\n<\/p>\n

Pamata v\u012bnogu \u0161\u0137irnes: chardonnay, pinot noir, pinot meunier (\u0161\u012b tr\u012bsvien\u012bba \u0161\u0137ir\u0146u ieguva nosaukumu “champagne p\u0101rsegs”). <\/p>\n

\nAgr\u0101k v\u0101rdu “\u0161ampanietis” sauc \u013coti da\u017e\u0101di dzirksto\u0161ie v\u012bni no visas pasaules. Tagad, k\u0101 rezult\u0101t\u0101 ilgas un s\u012bvas str\u012bdiem un pier\u0101d\u012bjumiem, tas ir aizsarg\u0101ti nosaukumu, kura lieto\u0161ana ir ierobe\u017eota un stingri kontrol\u0113ts.<\/p>\n

\nPan\u0101kumi \u0161ampanie\u0161a, piem\u0113ram, dzirksto\u0161\u0101 v\u012bna, protams \u2013 rezult\u0101ts virkni sare\u017e\u0123\u012btu faktoru un apst\u0101k\u013cus. Bet m\u0113s varam izdal\u012bt tr\u012bs galven\u0101s lietas, par kur\u0101m var teikt ar p\u0101rliec\u012bbu, kad runa ir par \u0161ampanieti:<\/p>\n

  • Le\u0123end\u0101rais un kaisl\u012bgi m\u012b\u013c\u0101kie mums burbu\u013ci, kas padara to izce\u013cas uz fona, “garlaic\u012bgi” neg\u0101z\u0113ta v\u012bna (“kluss” \u2013 v\u012bna anton\u012bmu “dzirksto\u0161ais”)<\/li>\n
  • Cena, cena, cena. \u0160ampanietis maks\u0101 d\u0101rgi, kas pie\u0161\u0137ir tai papildu halo simbolu<\/li>\n
  • Divus gadsimtus \u0432\u0438\u0440\u0442\u0443\u043e\u0437\u043d\u043e\u0433\u043e m\u0101rketinga un darbn\u012bc\u0101 str\u0101d\u0101t ar tik pateic\u012bgu auditoriju<\/li>\n

    \n\u0160ampa\u0146a atrodas uz zieme\u013cu robe\u017ea ir pasaules v\u012bna, ar vid\u0113jais ikgad\u0113jais bar\u012bbas temperat\u016bra ir zem\u0101ka, nek\u0101 jebkur\u0101 cit\u0101 \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u0447\u0435\u0441\u043a\u043e\u043c re\u0123ion\u0101 Francij\u0101. T\u0101d\u0101 aukst\u0101 klimat\u0101 ve\u0123et\u0101cijas period\u0101 reti kad ir pietiekami silts, lai ra\u017eotu parasto v\u012bnu.\n<\/p>\n

    \nPat m\u0113rena gados v\u012bnogas Champagne at\u0161\u0137iras izcilu sk\u0101bumu, kas rakstur\u012bga ekstrem\u0101l\u0101s klimatisk\u0101s zonas. Un tikai pateicoties atkl\u0101\u0161anas sekund\u0101r\u0101s ferment\u0101cijas izdev\u0101s rad\u012bt v\u012bna stilu, kas sp\u0113j tikt ar to gal\u0101, un pat piev\u0113rst sev par labu.\n<\/p>\n

    \npinot noir, pinot meunier un chardonnay \u2013 pamata v\u012bnogu \u0161\u0137irnes, kas ra\u017eo \u0161ampanieti un \u043f\u043e\u0434\u0440\u0430\u0436\u0430\u044e\u0449\u0438\u0445 vi\u0146am dzirksto\u0161o v\u012bnu cit\u0101m valst\u012bm.\n<\/p>\n

    \nMaz kam zin\u0101ms citiem \u010detras \u0161\u0137irnes, at\u013caut\u0101s ra\u017eo\u0161anas m\u016bsdienu \u0161ampanie\u0161a: pinot blanc, pinot gris, \u0430\u0440\u0431\u0430\u043d un ” \u043c\u0435\u043b\u044c\u0435.\n<\/p>\n

    \nTom\u0113r, praks\u0113 t\u0101s tiek piesaist\u012bti \u013coti pietic\u012bgiem daudzumiem. Visi septi\u0146i \u0161\u0137ir\u0146u izmantot, piem\u0113ram, \u0161ampanie\u0161a, Laherte Freres Les 7.\n<\/p>\n

    <\/p>\n

    \nIzv\u0113le \u012bpa\u0161as \u0161\u0137irnes \u0161ampanie\u0161a nebija apzin\u0101ts l\u0113mums vai liela providence. Reiz \u0161\u0137ir\u0146u \u0161eit tika kultiv\u0113ta ir \u013coti daudz. Bet l\u0113n\u0101m, gadsimtu gait\u0101, to sarakstu sa\u0161aurin\u0101j\u0101s.\n<\/p>\n

    \nK\u0101 gad\u012bjum\u0101 ar liel\u0101ko da\u013cu fran\u010du v\u012bnu, savu lomu nosp\u0113l\u0113ja terroir Champagne jo \u012bpa\u0161i klimata, \u2013 tie\u0161i vi\u0146\u0161 nosaka kopsavilkuma saraksts v\u012bnogu \u0161\u0137irnes, kas b\u016btu audz\u0113t \u0161aj\u0101 teritorij\u0101.\n<\/p>\n

    \npinot noir, pinot meunier un chardonnay n\u0101k \u013coti ierobe\u017eota saraksts ar \u0161\u0137irn\u0113m, kas sp\u0113j sniegt pien\u0101c\u012bgas rezult\u0101tu sieru, aukstu klimatu Francijas zieme\u013ciem, t\u0101p\u0113c to p\u0101rsvars \u0161aj\u0101 re\u0123ion\u0101 ir likumsakar\u012bgi.\n<\/p>\n

    \nInteresanti, ka M\u0101ja Perignon \u2013 m\u016bks, kuram k\u013c\u016bdaini pied\u0113v\u0113 izgudrojums \u0161ampanie\u0161a \u2013 p\u0113c v\u0113stures liec\u012bb\u0101m atbalst\u012bt\u0101js v\u0113lm\u0113m redskins \u0161\u0137ir\u0146u baltu. Vi\u0146a arguments bija tas, ka v\u012bnu no pinot noir maz\u0101k br\u012b\u017eiem pie atk\u0101rtotas ferment\u0113jamo, kas taj\u0101 laik\u0101 bija piln\u012bgi nekontrol\u0113jama da\u013ca no \u0161ampanie\u0161a vai v\u012bna.\n<\/p>\n

    \nKatrs no \u0161ampanieti \u0161\u0137irn\u0113m ir savas iez\u012bmes un stipr\u0101s puses.\n<\/p>\n

    \npinot noir b\u016bv\u0113 “iest\u0101de” ir v\u012bni, ienesot apak\u0161\u0113j\u0101 kl\u0101stu smar\u017eas ar ga\u013cas nokr\u0101sas.\n<\/p>\n

    \nPinot meunier dod labu sk\u0101bumu un noteiktu aug\u013cu gar\u0161as, kas ir \u012bpa\u0161i skaidri izpau\u017eas jauniem v\u012bniem. Turkl\u0101t, t\u0101s ir oln\u012bcas, par\u0101d\u0101s v\u0113l\u0101k, un pilnveidojoties vi\u0146\u0161 agr\u0101k nek\u0101 pinot noir, kas padara to par pak\u013caut\u012bbu riskam boj\u0101jumi boj\u0101\u0161an\u0101s laik\u0101, pavasara lietus un ra\u017eas zaud\u0113jumus no rudens saln\u0101m.\n<\/p>\n

    \n Chardonnay ir atv\u0113l\u0113ta loma, kas atbild par eleganci un smalkumu \u0161ampanie\u0161a, par k\u0101du kr\u0113mveida maigumu un rakstur\u012bgie to\u0146i \u043a\u043e\u0441\u0442\u043e\u0447\u043a\u043e\u0432\u044b\u0445 aug\u013cu.\n <\/p>\n

    \nPirmie v\u012bniem, kas ir ra\u017eoti Champagne \u2013 vair\u0101k nek\u0101 t\u016bksto\u0161 gadus atpaka\u013c \u2013 bija ne t\u0101di, k\u0101dus m\u0113s paz\u012bstam \u0161odien. Tas bija galvenok\u0101rt ir gai\u0161i sarkanas, klusas v\u012bnu, liel\u0101koties no tum\u0161i \u0101das \u0161\u0137irn\u0113m. Piln\u012bgi noteikti, tie bija \u013coti t\u0101lu no m\u016bsdienu stilistikas m\u016bsu m\u012b\u013cais \u0161ampanie\u0161a.\n<\/p>\n

    Lai saglab\u0101tu izveidoju\u0161os stila \u0161ampanie\u0161a nama izmanto \u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436 \u2013 mais\u012bjums \u0432\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b\u0430 da\u017e\u0101du gadu ra\u017eas nov\u0101k\u0161anas (nav \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0433\u043e \u0161ampanie\u0161a), ar da\u017e\u0101d\u0101m v\u012bna (vai zemes gabalu vienas v\u012bna). Mainot proporcijas \u0430\u0441\u0441\u0430\u043c\u0431\u043b\u044f\u0436\u043d\u044b\u0445 v\u012bnu, ra\u017eot\u0101js pan\u0101k vienm\u0113r\u012bgu rezult\u0101tu no gada uz gadu, saglab\u0101jot gar\u0161u un arom\u0101tu savu \u0161ampanie\u0161a t\u0101du, k\u0101da t\u0101 iepatik\u0101s t\u0101s pat\u0113r\u0113t\u0101jiem.\n<\/p>\n

    \nAtkar\u012bb\u0101 no t\u0101, k\u0101 tie\u0161i ra\u017eots \u012bpa\u0161o \u0161ampanieti, tas attiecas uz to, vai otram tipam, \u043e\u043f\u0440\u0435\u0434\u0435\u043b\u044f\u044e\u0449\u0435\u043c\u0443 vi\u0146a stils.\n<\/p>\n

    \nGalvenie stili \u0161ampanie\u0161a at\u0161\u0137iras:<\/h3>\n
      \n
    • Kr\u0101su (balto vai roz\u0101)<\/li>\n
    • M\u0113r\u0101 sausuma<\/li>\n
    • \u0421\u043e\u0440\u0442\u043e\u0432\u043e\u043c\u0443 sast\u0101vu<\/li>\n
    • Pieder\u012bbu konkr\u0113tam gadam (\u0432\u0438\u043d\u0442\u0430\u0436\u043d\u043e\u0435) vai da\u017e\u0101du gadu ra\u017eas.<\/li>\n<\/ul>\n

      Baltais \u0161ampanietis <\/h2>\n

      \nGad\u0101s izdar\u012bt tikai no balto \u0161\u0137ir\u0146u, tad to sauc par blanc de blanc (blanc de blancs) t.i. “baltais no balt\u0101”. Vai tikai no tum\u0161i \u0101das \u2013 tad tas blanc de noir (blanc de noirs), t.i., “baltais un melnais”. Ja v\u012bns ir izgatavots no mais\u012bjuma sarkano un balto \u0161\u0137ir\u0146u, tad tas ir vienk\u0101r\u0161i balta, \u0161ampanietis \u2013 Blanc (blanc).\n<\/p>\n

      Roz\u0101 \u0161ampanietis<\/h2>\n

      \nRoze (Champagne Ros\u00e9) dara vai nu sajaucot sarkano pamata v\u012bns ar baltu (\u0161ampanietis \u2013 \u0440\u0435\u0434\u0447\u0430\u0439\u0448\u0435\u0435 iz\u0146\u0113mums starp roz\u0101 v\u012bniem no Francijas, kuram \u043f\u043e\u0437\u0432\u043e\u043b\u0435\u043d t\u0101du manevru), vai nu \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u0440\u0443\u044f sarkan\u0101s v\u012bnogas saskar\u0113 ar \u043a\u043e\u0436\u0438\u0446\u0435\u0439 (tradicion\u0101l\u0101 ra\u017eo\u0161anas metode roz\u0101 v\u012bnu).\n<\/p>\n

      \nUn baltas un roz\u0101 \u0161ampanietis v\u012bni var b\u016bt da\u017e\u0101das pak\u0101pes saldumi \u2013 atkar\u012bb\u0101 no cukura daudzumu, ko pievienojat vi\u0146u pirms fin\u0101la \u0443\u043a\u0443\u043f\u043e\u0440\u043a\u043e\u0439. (skat\u012bt \u0434\u043e\u0437\u0430\u0436)\n<\/p>\n

      M\u0113r\u0101 saldumi \u0161ampanie\u0161a<\/h2>\n
        \n
      • Salds (Doux) 50+ g\/l<\/li>\n
      • Pussaldais (Demi-sec) 33-50 g\/l<\/li>\n
      • Saus\u0101 (Sec) 17-35 g\/l<\/li>\n
      • Ekstra sausais (Extra-Sec) 12-20 g\/l<\/li>\n
      • Brut (Brut) 5-15 g\/l<\/li>\n
      • Ekstra brut (Extra Brut) 3-6 g\/l<\/li>\n
      • Brut \u043d\u0430\u0442\u044e\u0440 \/ Nulles \u0434\u043e\u0437\u0430\u0436 (Brut Nature \/ Zero dosage) 0-3 g\/l<\/li>\n<\/ul>\n

        \u0160ampanietis Grand Cru un Premier Cru<\/h2>\n

        \nGrand cru un \u043f\u0440\u0435\u043c\u044c\u0435 cru \u2013 tas ir \u0161ampanietis, kas ra\u017eots no v\u012bnog\u0101m, kas audz\u0113tas uz lab\u0101ko un visvair\u0101k reitinga re\u0123iona v\u012bna d\u0101rzus. Tom\u0113r, par z\u012bmola noz\u012bmi Champagne ir tik liela, ka ra\u017eot\u0101ja nosaukumu \u2013 \u0161ampanie\u0161a m\u0101j\u0101 (Maison) \u2013 p\u0101rsp\u0113j un \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u044b, un t\u0101dus titulus k\u0101 grand cru un \u043f\u0440\u0435\u043c\u044c\u0435 cru.\n<\/p>\n

        \u0412\u0438\u043d\u0442\u0430\u0436\u043d\u043e\u0435 \u0161ampanietis<\/h2>\n

        <\/p>\n

        \nVairum\u0101 gad\u012bjumu \u0161ampanietis ir nor\u0101de \u0432\u0438\u043d\u0442\u0430\u0436\u0430 (gada ra\u017eas), uz eti\u0137etes, un \u043f\u0440\u0430\u0439\u0441\u0430\u0445v\u012bna kart\u0113s var \u043f\u043e\u043c\u0435\u0447\u0430\u0442\u044c\u0441\u044f k\u0101 NV (Non-Vintage)<\/strong>. V\u012bna ra\u017eo\u0161ana no mais\u012bjuma da\u017e\u0101d\u0101s ra\u017eu pamatots \u043d\u0435\u0440\u043e\u0432\u043d\u043e\u0441\u0442\u044c\u044e kvalit\u0101tes ra\u017eu no gada uz gadu, jo sare\u017e\u0123\u012btu klimatu. Sajaucot da\u017e\u0101du gadu ra\u017eas \u013cauj izl\u012bdzin\u0101t “iz\u0146em\u0161anas” k\u0101 neveiksm\u012bgu gadu.\n<\/p>\n

        \nTom\u0113r, ja gads ir bijis \u012bpa\u0161i veiksm\u012bgs, un ir iesp\u0113ja rad\u012bt izcilu v\u012bnu, daudzi m\u0101jas ra\u017eo \u0432\u0438\u043d\u0442\u0430\u0436\u043d\u043e\u0435 \u0161ampanietis (fr. mill\u00e9sime<\/strong>, \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043d\u043e\u0435), nor\u0101dot \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c \u2013 tas pats vintage (t.i., nov\u0101k\u0161anas gads) \u2013 uz eti\u0137et\u0113m.\n<\/p>\n

        \nIr \u0161ampanietis tiek ra\u017eots p\u0113c stingr\u0101kus noteikumus, ieskaitot ilgtermi\u0146a oblig\u0101to ekspon\u0113\u0161anas laiku, un maks\u0101 d\u0101rg\u0101k nek\u0101 parastais \u0161ampanie\u0161a to pa\u0161u z\u012bmolu.\n<\/p>\n

        \nNeatkar\u012bgi no laika apst\u0101k\u013ciem konkr\u0113taj\u0101 gad\u0101 un funkcijas v\u012bnogu \u0161\u0137irnes, pie Champagne ir v\u0113l viena spilgta \u012bpatn\u012bba ir t\u0101, ka ir atspogu\u013cots nosaukum\u0101 re\u0123iona.\n<\/p>\n

        \nCitiem v\u0101rdiem sakot, runa ir par augsnes un ci\u013c\u0146iem Champagne. Vi\u0146as ainavu iekl\u0101jams gludiem pauguriem un baltu laima grunts Par\u012bzes Baseina. \u0160is slavenais kr\u012bta grunts, kas at\u0161\u0137iras no ka\u013c\u0137akmens klint\u012bs citiem francijas re\u0123ioniem: vi\u0146\u0161 ir maz\u0101kas un \u043f\u043e\u0440\u0438\u0441\u0442\u0435\u0439.\n <\/p>\n

        \nBr\u012bv\u0101ka strukt\u016bra noz\u012bm\u0113 liel\u0101ku pieejam\u012bbu miner\u0101lvielu augsnes saknes v\u012bnogul\u0101ji, un ir lab\u0101kais dren\u0101\u017eu. T.i., no vienas puses, nepast\u0101v risks, ka p\u0101rpurvo\u0161an\u0101s, no otras \u2013 pie sak\u0146u sist\u0113mu ir iesp\u0113ja akt\u012bvi att\u012bst\u012bties un iet dzi\u013c\u0101k, nodro\u0161inot loze stabilu \u016bdensapg\u0101de.\n<\/p>\n

        \u0160ampanietis re\u0123ioni<\/h2>\n

        \nPat centr\u0101 ir pietiekami vienm\u0113r\u012bgas re\u0123ion\u0101l\u0101s terroir izce\u013cas partijas ar da\u017e\u0101diem \u043c\u0435\u0437\u043e\u043a\u043b\u0438\u043c\u0430\u0442\u043e\u043c un augsnes sast\u0101vu, padarot da\u017eas no t\u0101m ir vair\u0101k piem\u0113rota, lai ved tr\u012bs v\u012bnogu \u0161\u0137irn\u0113m.\n<\/p>\n

        \nKa\u0137is de Blanc<\/b> (Cote des Blancs), attaisnojot savu nosaukumu, ir lab\u0101kais, lai Chardonnay v\u012bna d\u0101rzu. <\/p>\n

        Montagne de Reims<\/b> (Montagne de Reims) un Ieleja \u041c\u0430\u0440\u043d\u044b<\/b> (Vallee de la Marne) \u2013 ide\u0101li pinot noir un Pinot Meunier. <\/p>\n

        \nIz\u0146emot galveno \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 dzirksto\u0161ajiem v\u012bniem \u0160ampa\u0146a (Champagne AOC), \u0161aj\u0101 re\u0123ion\u0101 ir v\u0113l divas \u2013 neg\u0101z\u0113ta v\u012bna:\n<\/p>\n

          \n
        • Koto \u0428\u0430\u043c\u043f\u0435\u043d\u0443\u0430 (Coteaux Champenois), p\u0101rsvar\u0101 sarkans v\u012bns<\/li>\n
        • Roze de R\u012bsos (Ros\u00e9 des Riceys), roz\u0101 v\u012bni<\/li>\n<\/ul>\n

          Izgatavo\u0161ana \u0161ampanie\u0161a<\/h2>\n

          \nRa\u017eo\u0161ana \u0161ampanie\u0161a s\u0101kas liel\u0101 m\u0113r\u0101 ir t\u0101pat k\u0101 citus v\u012bnus, bet t\u0101l\u0101k ir vieta unik\u0101ls posms \u2013 atk\u0101rtota ferment\u0101cija gatav\u0101 v\u012bna pudel\u0113, r\u0113\u0137ina atkal pievienotos, raugu un cukuru. \u0160aj\u0101 posm\u0101, un veidojas burbu\u013ci \u2013 dzirksto\u0161s simbols \u0161ampanie\u0161a.\n<\/p>\n

          P\u0113c ekspon\u0113\u0161anas laiku uz \u0434\u0440\u043e\u0436\u0436\u0435\u0432\u043e\u043c neizjaucot ne maz\u0101k k\u0101 gadu, \u0161ampanietis ir tur\u0113t pagrab\u0101 v\u0113l vismaz 3 m\u0113ne\u0161us p\u0113c to no\u0146em\u0161anas (\u0161o procesu sauc par \u0434\u0435\u0433\u043e\u0440\u0436\u0430\u0436), pirms non\u0101ks p\u0101rdo\u0161an\u0101 (vismaz 24 m\u0113ne\u0161i gad\u012bjum\u0101 vintage v\u012bnu).\n<\/p>\n

            \n
          • S\u012bk\u0101k par ra\u017eo\u0161anas tehnolo\u0123iju ar terminiem<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

            \u0160ampanietis (Champagne) \u2013 \u0161is nosaukums \u013coti labi paz\u012bstama pasaul\u0113 dzirksto\u0161\u0101 v\u012bna, \u043f\u0440\u043e\u0434\u0430\u044e\u0449\u0435\u0433\u043e\u0441\u044f aizsarg\u0101ta \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 AOC Champagne (p\u0113c eiropas likumiem) un ko \u0161aj\u0101 pa\u0161\u0101…<\/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-6209","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\/6209","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=6209"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6209\/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=6209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}