{"id":6256,"date":"2020-01-12T23:52:48","date_gmt":"2020-01-12T20:52:48","guid":{"rendered":"http:\/\/vine-nn.ru\/rechoto-della-valpolicella\/"},"modified":"2020-01-12T23:52:48","modified_gmt":"2020-01-12T20:52:48","slug":"rechoto-della-valpolicella","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/rechoto-della-valpolicella\/","title":{"rendered":"\u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella"},"content":{"rendered":"<p><strong>Recioto della Valpolicella<\/strong> \u2013 \u013coti arom\u0101tiska salds sarkanv\u012bns no \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e v\u012bnogu (metode passito), kas \u0161aj\u0101 zon\u0101 Valpolicella Veneto re\u0123iona (zieme\u013cu-austrumu It\u0101lijas).<\/p>\n<p>\nTas ir viens no spilgt\u0101kajiem un rakstur\u012bgo v\u012bnu re\u0123iona, it \u012bpa\u0161i vi\u0146u \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0439 versija (spumante).\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/c73c244adddc2597b892711c18a6615a.jpg\" \/><\/p>\n<p class=\"remark\">Eti\u0137ete \u0420\u0435\u0447\u043e\u0442\u043e no zonas Valpolicella Classico<\/p>\n<p>\nV\u012bna tipu &#8220;\u0440\u0435\u0447\u043e\u0442\u043e&#8221; (recioto) par\u0101d\u012bj\u0101s rezult\u0101t\u0101 eksperimentu v\u012bndaru \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b, mekl\u0113 veidus, k\u0101 padar\u012bt savu v\u012bnu pies\u0101tin\u0101t\u0101kas. Lieta t\u0101da, ka viet\u0113j\u0101s tautas \u0161\u0137irn\u0113m \u043a\u043e\u0440\u0432\u0438\u043d\u0430 un \u0440\u043e\u043d\u0434\u0438\u043d\u0435\u043b\u043b\u0430, un jo \u012bpa\u0161i \u043c\u043e\u043b\u0438\u043d\u0430\u0440\u0430, ir gr\u016bt\u012bbas ar komplektu &#8220;svaru&#8221; (kr\u0101sas, cukura un smar\u017evielas) v\u0113s\u0101 klimat\u0101 rietumu Veneto.\n<\/p>\n<p>\nLai palielin\u0101tu saturu dabisko cukuru un arom\u0101tisko savienojumu \u0441\u0443\u0441\u043b\u0435, ra\u017eot\u0101ji \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b p\u0101r\u0146\u0113ma praksi j\u0101\u017e\u0101v\u0113 v\u012bnogas uzreiz p\u0113c ra\u017eas nov\u0101k\u0161anas. \u0160\u0101da manipul\u0101cija no\u0146em no og\u0101m mitrumu, saglab\u0101jot arom\u0101tu un salduma. \u0160\u012b tehnika &#8211; <strong>passito <\/strong>&#8211; ir apliecin\u0101jusi savu veiksm\u012bgumu un v\u0113l\u0101k atradusi savu pielietojumu ra\u017eo\u0161an\u0101 slaven\u0101 v\u012bna Amarone \u2013 sausa un vair\u0101k alkohola versiju v\u012bnu \u0420\u0435\u0447\u043e\u0442\u043e.\n<\/p>\n<p>\nV\u012bnogas, ko izmanto ra\u017eo\u0161an\u0101 m\u016bsdienu v\u012bna \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella, attiecas uz \u0161\u0137irnei \u043a\u043e\u0440\u0432\u0438\u043d\u0430 un to viet\u0113j\u0101s \u0161\u0137irnes \u043a\u043e\u0440\u0432\u0438\u043d\u043e\u043d\u0435.\n<\/p>\n<p>\n Vi\u0146a sav\u0101c veselu \u0433\u0440\u043e\u0437\u0434\u044c\u044f\u043c\u0438 un t\u0101d\u0101 veid\u0101 uztur \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445, kur ir silts un sauss. \u017d\u0101v\u0113\u0161ana ilgst no trim ned\u0113\u013c\u0101m l\u012bdz trim m\u0113ne\u0161iem. \u0160o procesu sauc par <i>appassimento<\/i>.\n <\/p>\n<p>\nKad v\u012bnogas \u043f\u043e\u0434\u0432\u044f\u043b\u0438\u0432\u0430\u043b\u0438 uz salmu \u043f\u043e\u0434\u0441\u0442\u0438\u043b\u043a\u0430\u0445, kas deva nosaukumu \u0161im tipam v\u012bnus \u2013 &#8220;salmu v\u012bna&#8221;. \u0160\u012bs pamatnes atrodas pa\u0161\u0101 siltu da\u013ca no m\u0101jas, vai no v\u012bna dar\u012btav\u0101m. \u0160odien salmiem uz gr\u012bdas nomain\u012bja met\u0101la paletes, koka paletes speci\u0101l\u0101s \u0441\u0443\u0448\u0438\u043b\u044c\u043d\u044f\u0445.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/189411b0e5cf37d1eea201bf9f9fecec.jpg\" \/><\/p>\n<p class=\"remark\">\u017d\u0101v\u0113\u0161ana ar v\u012bnogu &#8211; appassimento<\/p>\n<p>\nKad &#8220;\u0430\u043f\u043f\u0430\u0441\u0441\u0438\u043c\u0435\u043d\u0442\u043e&#8221; ir pabeigts, v\u012bnogas saudz\u012bgi spie\u017e, un misu staig\u0101 l\u012bdz sasniegtu v\u0113lamo l\u012bdzsvaru alkohola cietoksni un saldumi.\n<\/p>\n<p>\nP\u0113c tam jaunu v\u012bnu iztur ozolkoka muc\u0101s vismaz divus gadus. Tradicion\u0101l\u0101s milz\u012bgas it\u0101lijas \u0431\u043e\u0442\u0442\u0438 (vair\u0101k par t\u016bksto\u0161 litriem) \u0161odien piek\u0101p\u0101s vieta \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u043c (225 l) no \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u043e\u0433\u043e ozola.\n<\/p>\n<p>\nStandarta v\u012bns \u0420\u0435\u0447\u043e\u0442\u043e della Valpolicella var b\u016bt izgatavots no v\u012bnog\u0101m, no jebkuras v\u012bna jom\u0101 Valpolicella. Tom\u0113r, ja tas v\u012bnogas no presti\u017e\u0101 apak\u0161grupas zonas Classico vai \u0412\u0430\u043b\u044c\u043f\u0430\u043d\u0442\u0435\u043d\u0430, tad tas tiks nor\u0101d\u012bts uz eti\u0137etes.\n<\/p>\n<p>\nRa\u017eo\u0161anas tehnolo\u0123ija v\u012bna tipa \u0420\u0435\u0447\u043e\u0442\u043e attiecas ar\u012b citos re\u0123ionos, piem\u0113ram, saldaj\u0101 balt\u0101 \u0420\u0435\u0447\u043e\u0442\u043e di Soave. Un parasti blakus produkts ir t\u0101da tehnolo\u0123ija \u2013 ciedru \u043f\u043e\u0434\u0432\u044f\u043b\u0435\u043d\u043d\u043e\u0433\u043e v\u012bnogas ir ra\u017eo\u0161ana grappa (v\u012bnogu destil\u0101tu). Tom\u0113r atjaut\u012bgs v\u012bndari \u0412\u0430\u043b\u044c\u043f\u043e\u043b\u0438\u0447\u0435\u043b\u043b\u044b iedom\u0101j\u0101s atk\u0101rtoti izmantot to v\u012bna ra\u017eo\u0161anas, nospie\u017eot maksim\u0101lu labumu un ieguvumus no darbietilp\u012bga un d\u0101rga procesa passito.\n<\/p>\n<p>\nPievienot \u0161o rau\u0161u &#8220;\u043f\u0430\u0441\u0441\u0438\u0442\u043e&#8221; uz misu parast\u0101 v\u012bna Valpolicella, lai vi\u0146u kop\u012bgo ferment\u0101cijas lai bag\u0101tin\u0101tu ierobe\u017eoti tan\u012bni un \u0444\u0435\u043d\u043e\u043b\u044c\u043d\u044b\u043c\u0438 savienojumiem, ir ieguvis pla\u0161u izplat\u012bbu. Ko ieg\u016bst t\u0101tad v\u012bns ir zin\u0101ms, tagad k\u0101 Valpolicella, Ripasso.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recioto della Valpolicella \u2013 \u013coti arom\u0101tiska salds sarkanv\u012bns no \u043f\u043e\u0434\u0441\u0443\u0448\u0435\u043d\u043d\u043e\u0433\u043e v\u012bnogu (metode passito), kas \u0161aj\u0101 zon\u0101 Valpolicella Veneto re\u0123iona (zieme\u013cu-austrumu It\u0101lijas). Tas ir&#8230;<\/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-6256","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\/6256","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=6256"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6256\/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=6256"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6256"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6256"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}