{"id":6245,"date":"2020-01-12T23:47:50","date_gmt":"2020-01-12T20:47:50","guid":{"rendered":"http:\/\/vine-nn.ru\/varbut-tomer-lambrusco\/"},"modified":"2020-01-12T23:47:50","modified_gmt":"2020-01-12T20:47:50","slug":"varbut-tomer-lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/varbut-tomer-lambrusco\/","title":{"rendered":"Varb\u016bt tom\u0113r Lambrusco?"},"content":{"rendered":"

\n Mana mamma reiz ats\u016bt\u012bja man uz dzim\u0161anas dienu apsveikuma karti\u0146u ar uzrakstu: “Pirms atrast prin\u010da, n\u0101kas \u043f\u0435\u0440\u0435\u0446\u0435\u043b\u043e\u0432\u0430\u0442\u044c kaudzi krupji”. Nu ko, d\u0101rgie las\u012bt\u0101ji, es tikko pabeidzu sk\u016bpsts krupji j\u016bsu v\u0101rd\u0101. Par laimi, princis man neizdev\u0101s atrast.
\nUn pat ne vienu.\n <\/p>\n

<\/p>\n

\n\u041f\u0440\u0438\u043d\u0446\u0430\u043c\u0438 \u0161aj\u0101 v\u0113stures uzst\u0101jas \u012bstas, patiesas paraugi Lambrusco. Un k\u0101 krupji \u2013 citi, r\u016bpnieciskie paraugi, kas t\u0101dos m\u0113rogos, kas jums nav pat k\u0101dus. N\u0113, tas ir piln\u012bgi \u0441\u043d\u043e\u0441\u043d\u044b\u0435 v\u012bni \u2013 ar labu sk\u0101bumu, viegli \u0442\u0430\u043d\u0438\u043d\u043d\u043e\u0441\u0442\u044c\u044e un diezgan putu, da\u017eas pat var nosaukt par labu \u2013 bet noteikti nav izcilas. <\/p>\n

\nBet pirmie \u2013 izcilu. Proti, vi\u0146i negribot mani \u042d\u043c\u0438\u043b\u0438\u044e-\u0420\u043e\u043c\u0430\u043d\u044c\u044e saviem arom\u0101tiem savva\u013cas \u0137ir\u0161u un savva\u013cas augiem. \u0160aj\u0101 Lambrusco ir kaut neapvald\u012bts, ka kaut kas, kas liek atgriezties pie t\u0101 atkal un atkal. Iesp\u0113jams, fakts, ka ra\u017eo\u0161anas veids var b\u016bt neprognoz\u0113jams. Bet varb\u016bt no t\u0101, ka izejas v\u012bna pie lab\u0101kajiem paraugiem \u2013 par sapr\u0101t\u012bgu l\u012bme\u0146os.\n <\/p>\n

\nVisp\u0101r, izejas produktu Lambrusco sasniedz milz\u012bgu v\u0113rt\u012bbu: l\u012bdz 140 hektolitru no hekt\u0101ra (sal\u012bdzin\u0101jumam: at\u013cautais izeja b\u0101zes Bordo v\u012bnu \u2013 55 chha). “Vai tu joko?” \u2013 es jaut\u0101ju vad\u012bt\u0101js eksporta viet\u0113j\u0101 co-op. “Protams,” vi\u0146\u0161 atbild\u0113ja piln\u012bgi nopietni, \u2013 tur\u0113t tik zems l\u012bmenis ne vienm\u0113r ir viegli”. Sp\u0113c\u012bgs, dzirdina, v\u012bnogul\u0101jiem, \u0432\u044b\u0441\u0430\u0436\u0435\u043d\u043d\u044b\u0435 l\u012bdzenum\u0101, augl\u012bg\u0101 augsn\u0113, kaimi\u0146os ar \u0433\u0440\u0443\u0448\u0435\u0432\u044b\u043c\u0438 kokiem un \u044f\u0447\u043c\u0435\u043d\u0435\u043c, kas bie\u017ei rada daudz vair\u0101k par 200, un visi 300 hl no hekt\u0101ra.\n <\/p>\n

\nKo ieg\u016bst no tiem v\u012bnu, tad dara dzirksto\u0161\u0101m metodi \u0160armu, p\u0101rtraucot ferment\u0101cija, kad vi\u0146i v\u0113l daudz atlieku cukura, lai l\u012bdzsvarotu augstu sk\u0101buma un r\u016bgten\u0101s tan\u012bni. Da\u017ereiz izmanto un klasisko metodi (Metodo Classico) \u2013 paz\u012bstams ar\u012b k\u0101 “tradicion\u0101l\u0101” vai “\u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u0438\u0439 metode” \u2013 p\u0113c tam v\u012bns san\u0101k m\u012bkst\u0101ka, “gluda”, vair\u0101k elegants.\n <\/p>\n

\nBet visvair\u0101k m\u016bs interes\u0113 Metodo Ancestrale \u2013 t\u0101 saukto “metode” sen\u010di”. L\u016bk, kur ir vieta p\u0101rsteigumiem.\n<\/p>\n

V\u012bns s\u0101k \u0441\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u0442\u044c uz liel\u0101s \u2013 apm\u0113ram l\u012bdz l\u012bmenim, 10-11% potenci\u0101lo alkohola un p\u0113c tam iepilda pudel\u0113s, kur tas \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u0435\u0442 v\u0113l par 1-2%, un atliku\u0161ais cukurs san\u0101k aptuveni 8 g \/ l (vai vair\u0101k, ja v\u012bndaris p\u0101rtrauc ferment\u0101cijas dzes\u0113\u0161anu). P\u0113c tam var sekot \u0440\u0435\u043c\u044e\u0430\u0436 un \u0434\u0435\u0433\u043e\u0440\u0436\u0430\u0436, bet nav oblig\u0101ti: da\u017ei dod priek\u0161roku v\u012bns ar “\u0442\u0443\u043c\u0430\u043d\u0447\u0438\u043a\u043e\u043c”. Ja pirms \u0440\u043e\u0437\u043b\u0438\u0432\u043e\u043c sakrat\u012bt pudeli, ne pag\u0101ju\u0161aj\u0101 \u0434\u0435\u0433\u043e\u0440\u0436\u0430\u0436, tad gar\u0161a b\u016bs iev\u0113rojami at\u0161\u0137iras: maz\u0101k \u0444\u0440\u0443\u043a\u0442\u043e\u0432\u043e\u0441\u0442\u0438 un vair\u0101k “\u0442\u0435\u043b\u044c\u043d\u043e\u0441\u0442\u0438”, sal\u012bdzinot ar v\u012bnu, kur\u0101 ir dota d\u016b\u0146as nogulsnes, pirms \u0440\u043e\u0437\u043b\u0438\u0432\u043e\u043c.\n <\/p>\n

\nVittorio Graziano<\/b> saka, ka ilgu laiku vi\u0146\u0161 palika vien\u012bgais, kas dar\u012bja Lambrusco par \u0161\u0101du metodi. Tagad sekoja citi, tostarp liels uz\u0146\u0113mums, kas ra\u017eo vienu vai divus nosaukumu Lambrusco Metodo Ancestrale, lai gan dot v\u012bnu pie “lielie br\u0101\u013ci” joproj\u0101m ir stipri p\u0101rsp\u0113j to r\u0101d\u012bt\u0101js ir 46 ch\u0433\u0430.\n <\/p>\n

\nEs neb\u016bt negribu noniecin\u0101t saskatu labas Lambrusco metodi-\u0160arma \u2013 da\u017ei no tiem ir \u013coti labi, un es nevaru galvot, ka \u043e\u0442\u043b\u0438\u0447\u0443 to randi\u0146u no “\u043a\u0440\u0430\u0444\u0442\u043e\u0432\u044b\u0445”. B\u016bt\u012bba ir t\u0101da, ka ir at\u0161\u0137ir\u012bga l\u012bme\u0146a autentiskumu Lambrusco, un ja nav pietiekamu inform\u0101ciju uz eti\u0137et\u0113m, uz kuru var\u0113tu pa\u013cauties, mekl\u0113jot lab\u0101ko v\u012bnu, es nol\u0113mu s\u0101kt ar vidu amatniec\u012bbas un doties atpaka\u013c uz norm\u0101lo. Bet, lai norm\u0101ls, es t\u0101 ar\u012b neatgriez\u0101s. Un, l\u016bk, jums da\u017eas piez\u012bmes beig\u0101s.\n <\/p>\n

\u0160is uzplaukums Lambrusco?<\/h2>\n

\nSaska\u0146\u0101 ar Vittorio Graziano, beig\u0101s 1960\u0445 \u2013 1970\u0445, v\u012bna d\u0101rzus izplat\u0101s puve. L\u012bdz tam laikam st\u0101d\u012bjumu bl\u012bvums ir iev\u0113rojami liel\u0101ks: l\u012bdz 10000 v\u012bnogul\u0101ju hekt\u0101ru. Tagad tas ir kaut kur 3000 vai 2000, un pat maz\u0101k t\u016bksto\u0161iem.\n<\/p>\n

\nUzskatu, Lambrusco \u0161odien st\u0101v uz sliek\u0161\u0146a jaunas robe\u017eas. Pietic\u012bgi iniciat\u012bvas atdz\u012bvin\u0101t autentisku v\u012bnu att\u012bst\u0101s par nopietnu kust\u012bbu, un p\u0113c 10 gadiem par\u0101d\u012bsies \u012bpa\u0161as ra\u017eot\u0101ju asoci\u0101cija, iesp\u0113jams, ir pat \u012bpa\u0161a pudele \u2013 un m\u0113s redz\u0113sim dzim\u0161anas kulta. Un augst\u0101kas cenas.<\/p>\n

\n\u0160\u0137irnes ar pakalniem un v\u012bnus \u2013 “Lambrusco” \u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 (Lambrusco Grasparossa) \u2013 \u0161is v\u012bns ir melns-sarkan\u0101 kr\u0101s\u0101, ar purpura put\u0101m un paman\u0101mas tan\u012bni.\n<\/p>\n

Lambrusco \u0421\u043e\u0440\u0431\u0430\u0440\u0430 (Lambrusco Sorbara) \u2013 dz\u012bvoklis p\u0101rst\u0101vis, ar spilgti zeme\u0146u kr\u0101su un bu\u0137eti, maz\u0101k p\u0101rliecino\u0161s, bet ar rakstur\u012bgo visiem Lambrusco sk\u0101bumu.\n<\/p>\n

\nPavisam ir 9 da\u017e\u0101da veida v\u012bnogu Lambrusco, ieskaitot \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e (Salamino), \u041c\u0430\u044d\u0441\u0442\u0440\u0438 (Maestri) un \u041c\u0430\u0440\u0430\u043d\u0438 (Marani). K\u0101 ar\u012b, ne maz\u0101k k\u0101 5 da\u017e\u0101diem DOC\u043e\u0432 : Sorbara, Grasparossa di Castelvetro, Salamino di Santa Croce, Modena Rosato un Modena Rosso.\n<\/p>\n

(Skat. veidi Lambrusco)<\/p>\n

\nTas viss ir st\u0101sta mums par to, ka Lambrusco mums dzert un dzert… Un var bez visa. Vai k\u0101 aperit\u012bvu. \u012apa\u0161i Lambrusco Sorbara. Bet p\u0101rliecin\u0101ts Grasparossa var iesniegt un uz galveno \u0113dienu. Labs Lambrusco ar viet\u0113jo p\u0101rtiku \u2013 t\u0101 ir dziesma.\n<\/p>\n

\nSaus\u0101s versijas l\u012bmenis atlieku cukura, kur tas ir 15 g \/ l, bet lab\u0101kos paraugus, gar\u0161a b\u016bs piln\u012bgi sauss (k\u0101 sk\u0101bumu vajag no kaut k\u0101 apgrie\u0161anu).\n<\/p>\n

\nDa\u013c\u0113ji sausu v\u012bnu ir svar\u012bga salduma gar\u0161u. Nu bet amabile \u2013 atkl\u0101ti salds.\n<\/p>\n

\nPerson\u012bgi es \u2013 \u0441\u0442\u043e\u0440\u043e\u043d\u043d\u0438\u0446\u0430 sausa. Bet \u0441\u043b\u0430\u0434\u0435\u043d\u044c\u043a\u043e\u043c\u0443 da\u017ereiz nav prom…<\/p>\n","protected":false},"excerpt":{"rendered":"

Mana mamma reiz ats\u016bt\u012bja man uz dzim\u0161anas dienu apsveikuma karti\u0146u ar uzrakstu: “Pirms atrast prin\u010da, n\u0101kas \u043f\u0435\u0440\u0435\u0446\u0435\u043b\u043e\u0432\u0430\u0442\u044c kaudzi krupji”. Nu ko, d\u0101rgie las\u012bt\u0101ji,…<\/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-6245","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\/6245","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=6245"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6245\/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=6245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}