{"id":6248,"date":"2020-01-12T23:49:18","date_gmt":"2020-01-12T20:49:18","guid":{"rendered":"http:\/\/vine-nn.ru\/ediens-uz-italu-vainu\/"},"modified":"2020-01-12T23:49:18","modified_gmt":"2020-01-12T20:49:18","slug":"ediens-uz-italu-vainu","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/ediens-uz-italu-vainu\/","title":{"rendered":"\u0112diens uz it\u0101\u013cu vainu"},"content":{"rendered":"

<\/p>\n

Tradicion\u0101l\u0101 kombin\u0101cija ar v\u012bniem It\u0101lij\u0101<\/h3>\n

Vienk\u0101r\u0161s krit\u0113rijs izv\u0113lei v\u012bnu un \u0113dienu krit\u0113rijs ir “tradicion\u0101lo kombin\u0101cijas”. Liel\u0101kai da\u013cai \u0113dienu, it\u0101\u013cu virtuves tautas un re\u0123ion\u0101lo izcelsmi, t\u0101p\u0113c \u013coti bie\u017ei vi\u0146u receptes kop\u0101 ar v\u012bnu, kas dzimu\u0161i taj\u0101 pa\u0161\u0101 teritoriju, kas parasti demonstr\u0113 kop\u012bbu arom\u0101tu un gar\u0161u ar viet\u0113jo kolor\u012btu. Uz \u0161o kop\u012bbas un balst\u0101s v\u012bna karti, tavern\u0101m un restor\u0101niem, uzsvaru liekot uz v\u012bna produktu sav\u0101 teritorij\u0101.\n<\/p>\n

\nUn tie\u0161\u0101m, piem\u0113ram, ak\u016btu tosk\u0101nas \u0113dienus, kas var b\u016bt v\u0113l lab\u0101k iztur\u0113ts sarkano v\u012bnu pa\u0161as Tosk\u0101nas? Sangiovese v\u012bnogas, ko izmanto, lai ra\u017eotu v\u012bnu da\u017e\u0101das teritorijas, \u0161eit ir vienk\u0101r\u0161i lieliski. Ar saut\u0113tu c\u016bkga\u013cas vai liellopa, daudzveid\u012bgu med\u012bjumu “izraisa” Brunello di Montalcino (Brunello di Montalcino). Vino Nobile di Montepulciano (Nobile di Montepulciano) lieliski sader ar \u0431\u0438\u0444\u0448\u0442\u0435\u043a\u0441\u043e\u043c p\u0113c \u0444\u043b\u043e\u0440\u0435\u043d\u0442\u0438\u0439\u0441\u043a\u0438; ka var ar vair\u0101k p\u0113c gar\u0161as saut\u0113tu liellopu ga\u013cu, \u0433\u0443\u043b\u044f\u0448\u0443 no \u0437\u0430\u0439\u0447\u0430\u0442\u0438\u043d\u044b, k\u0101 ar\u012b \u0433\u0440\u0435\u043d\u043a\u0430\u043c p\u0113c \u0442\u043e\u0441\u043a\u0430\u043d\u0441\u043a\u0438, nek\u0101 Chianti dei Kollijs \u0424\u044c\u043e\u0440\u0435\u043d\u0442\u0438\u043d\u0438 (Chianti dei Colli Fiorentini) vai Chianti Kollijs \u0421\u0435\u043d\u0435\u0437\u0438 (Chianti Colli Senesi), vai \u0420\u0443\u0444\u0438\u043d\u0430 (Rufina), vai Chianti Classico (Chianti Classico), vai \u0161ie v\u012bni ir “parastie” vai klases “rezerves”? Un to pa\u0161u var teikt par Barolo (Barolo) un Barbaresco (Barbaresco), k\u0101 ar\u012b attiec\u012bb\u0101 uz visiem bag\u0101ts sarkano v\u012bnu, kuru pilna ar no zieme\u013ciem l\u012bdz dienvidiem visa It\u0101lija.\n<\/p>\n

Klasisk\u0101s kombin\u0101cijas it\u0101\u013cu v\u012bnu ar \u0113dienu<\/h3>\n

Ne tik daudz ar pirmajiem \u0113dieniem, no makaroni vai r\u012bsi, kas var “ziedot” v\u012bns ar ilgu ekspon\u0113\u0161anas laiku. To kombin\u0101cija, protams, izraisa gar\u0161vielas, m\u0113rci. Makaroni no cieto kvie\u0161u, kas izgatavoti m\u0101j\u012bgi, k\u0101, piem\u0113ram, “\u0441\u0442\u0440\u0430\u0448\u0438\u043d\u0430\u0442\u0438” \u2013 tipisks \u0113diens ir da\u017e\u0101di rajoni It\u0101lijas Dienvidos, vai aromatiz\u0113ti saut\u0113jums ravioli ar \u0440\u0438\u043a\u043e\u0442\u0442\u043e\u0438 ilgas v\u0101r\u012b\u0161anas ir labi piem\u0113roti, piem\u0113ram, \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 (Aglianico del Vulture) vai uz \u0422\u0430\u0443\u0440\u0430\u0437\u0438 (Taurasi).\n<\/p>\n

\n V\u012bna Barolo (Barolo) un Barbaresco (Barbaresco) tiek pied\u0101v\u0101ti ar smalk\u0101m n\u016bdel\u0113m, “\u0442\u0430\u0439\u0430\u0440\u0438\u043d”, k\u0101 ar\u012b ar \u0430\u043d\u044c\u043e\u043b\u043e\u0442\u0442\u0438 un ravioli al \u043f\u043b\u0438\u043d. Daudz viegl\u0101k apvienot ar pirmajiem \u0113dieniem jebkuru citu sarkano v\u012bnu pat iztur\u0113ti, bet bez \u013coti ilgu ekspoz\u012bciju. It\u0101lij\u0101 m\u0113s saskaramies ar gr\u016bt\u012bb\u0101m, izv\u0113loties \u0161aj\u0101 zi\u0146\u0101 visos re\u0123ionos, piem\u0113ram, izv\u0113loties starp v\u012bnu, kas uz\u0146emti no viet\u0113jas izcelsmes v\u012bnogu \u0161\u0137irn\u0113m, gan ar\u012b no starptautisk\u0101 \u0161\u0137irnes, kas bie\u017ei pieteikti ar da\u017e\u0101diem sl\u0113d\u017ea \u0101trumiem, un, l\u016bk, starp visu \u0161o bag\u0101t\u012bbu ir nepiecie\u0161ams izv\u0113l\u0113ties vislab\u0101k nesavienojamas v\u012bni ir ar visiem \u0113dieniem.\n <\/p>\n

\n Ar t\u0101diem v\u012bniem, ko m\u0113s varam noteikt, cik m\u012bksta un vid\u0113ji iztur\u0113ti, iet labi cepta no balt\u0101s ga\u013cas. Pilns saraksts b\u016bs \u013coti gar\u0161, t\u0101p\u0113c m\u0113s \u0161eit tikai da\u017ei, k\u0101, piem\u0113ram: \u0420\u0435\u0444\u043e\u0441\u043a\u043e dal \u043f\u0435\u0434\u0443\u043d\u043a\u043e\u043b\u043e rosso (Refosco dal peduncolo rosso), Valpolicella (Valpolicella), Rosso \u041a\u043e\u043d\u0435\u0440\u043e (Rosso Conero), sarkanv\u012bnu no starptautisk\u0101s v\u012bnogu \u0161\u0137irnes, kas veikti da\u017e\u0101dos re\u0123ionos un t\u0101 t\u0101l\u0101k <\/p>\n

Palielinoties strukt\u016bru \u0113dienu, s\u0101kot no karst\u0101s no c\u016bkga\u013cas vai liellopu ga\u013cas, nesavienojamas v\u012bnu, b\u016btu lab\u0101kas organiz\u0101cijas un \u0442\u0435\u0440\u043f\u043a\u0438\u043c\u0438. Ar\u012b \u0161eit izv\u0113les iesp\u0113jas, pateicoties bag\u0101t\u012bbu it\u0101\u013cu v\u012bna dar\u012b\u0161anas ir \u013coti pla\u0161s: Chianti Classico (Chianti classico), Rosso di Montalcino (Rosso di Montalcino), \u041c\u043e\u0440\u0435\u043b\u043b\u043e di \u0421\u043a\u0430\u043d\u0441\u0430\u043d\u043e (Morellino di Scansano), Salice \u0421\u0430\u043b\u0435\u043d\u0442\u0438\u043d\u043e (Salice Salentino), \u0422\u0435\u0440\u043e\u043b\u0434\u0435\u0433\u043e \u0420\u043e\u0442\u0430\u043b\u044c\u044f\u043d\u043e (Teroldego Rotaliano), utt\n<\/p>\n

\nPie v\u0101r\u012btas un saut\u0113tu liellopu ga\u013cu ir labi piem\u0113roti ar\u012b biezi, sarkani iztur\u0113ti v\u012bni, piem\u0113ram, “Barbera d’ Alba (Barbera d ‘ Alba), Barbaresco un Amarone della Valpolicella (Amarone della Valpolicela).
\nJa \u0161ie \u0113dieni tiek gatavoti no pl\u0101nas uz ga\u013cas gar\u0161u, k\u0101, piem\u0113ram, ga\u013ca, daudzveid\u012bga sp\u0113le, piem\u0113rot\u0101kie v\u012bni ir tie\u0161\u0101m bag\u0101ti un ar lielu aizvara \u0101trumu.\n<\/p>\n

\nS\u0101ksim ar sarkano v\u012bnu, kas uz\u0146emti no v\u012bnogu \u0161\u0137irnes sangiovese Tosk\u0101n\u0101 \u2013 Brunello di Montalcino (Brunello di Montalcino), Nobile di Montepulciano (Nobile di Montepulciano), Chianti Classico “rezerves \u2013 l\u012bdz pat v\u012bnu no v\u012bnog\u0101m nebbiolo Pjemontas vai \u043a\u044c\u044f\u0432\u0435\u043d\u043d\u0430\u0441\u043a\u0430 (Chiavennasca), kas \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0435 \u2013 Barolo un \u0421\u0444\u043e\u0440\u0446\u0430\u0442\u043e della \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0430 (Sforzato della Valtellina), k\u0101 ar\u012b \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 (Aglianico del Vulture), \u0422\u0430\u0443\u0440\u0430\u0437\u0438 (Taurasi), reti v\u012bna \u0414\u043e\u043d\u043d\u0430\u0441 (Donnas) no Valle d’ Aosta, un bag\u0101ta ar sarkanajiem v\u012bniem no Alto Adige \u2013 \u041b\u0430\u0433\u0440\u0435\u0439\u043d (Lagrein) un pinot nero (Pinot nero).\n<\/p>\n

\nPie nobriedis un pikanto sieriem piem\u0113roti, sarkans v\u012bns ar sp\u0113c\u012bgu strukt\u016bru. \u0160eit ir krit\u0113rijs \u0442\u0435\u0440\u0440\u0438\u0442\u043e\u0440\u0438\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u0438 labi atbild mekl\u0113jot harmoniju. T\u0101, piem\u0113ram, Carmignano (Carmignano) un Nobile di Montepulciano, labi samaisa ar aitas sieru, Pecorino \u0422\u043e\u0441\u043a\u0430\u043d\u043e; \u0412\u0430\u043b\u0442\u0435\u043b\u043b\u0438\u043d\u0430 lieliski ar sieru \u0411\u0438\u0442\u0442\u043e, \u0410\u043b\u044c\u044f\u043d\u0438\u043a\u043e del \u0412\u0443\u043b\u0442\u0443\u0440\u0435 \u2013 atkal ar aitas sieru Pecorino di \u041c\u043e\u043b\u0438\u0442\u0435\u0440\u043d\u043e, Barbaresco \u2013 ar Tom di \u041c\u0443\u0440\u0430\u0446\u0446\u0430\u043d\u043e un daudzas citas kombin\u0101cijas \u0161eit var\u0113tu pievienot. <\/p>\n

Bet, protams, lieliskas ir ar\u012b kombin\u0101cijas \u0101rpus “teritorijas krit\u0113rija”: viens no tiem \u2013 Amarone della Valpolicella, ar Parmigiano Reggiano sieru.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tradicion\u0101l\u0101 kombin\u0101cija ar v\u012bniem It\u0101lij\u0101 Vienk\u0101r\u0161s krit\u0113rijs izv\u0113lei v\u012bnu un \u0113dienu krit\u0113rijs ir “tradicion\u0101lo kombin\u0101cijas”. Liel\u0101kai da\u013cai \u0113dienu, it\u0101\u013cu virtuves tautas un re\u0123ion\u0101lo…<\/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-6248","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\/6248","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=6248"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6248\/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=6248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}