{"id":6274,"date":"2020-01-13T00:00:26","date_gmt":"2020-01-12T21:00:26","guid":{"rendered":"http:\/\/vine-nn.ru\/barolo\/"},"modified":"2020-01-13T00:00:26","modified_gmt":"2020-01-12T21:00:26","slug":"barolo","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/barolo\/","title":{"rendered":"Barolo"},"content":{"rendered":"

Barolo<\/strong> (Barolo) \u2013 sausais sarkanv\u012bns nosaukts pils\u0113tas un kom\u016bnas zieme\u013cu da\u013c\u0101 It\u0101lijas Pjemontas re\u0123ion\u0101.\n<\/p>\n

V\u012bnogu \u0161\u0137irne: nebbiolo 100% <\/p>\n

\nIr v\u0113rts atz\u012bm\u0113t, ka Barolo \u2013 t\u0101 ir pirm\u0101 it\u0101lijas v\u012bna, kas sa\u0146\u0113musi visvair\u0101k presti\u017eo statusu DOCG.\n<\/p>\n

<\/p>\n

\nV\u012bna tirgus dikt\u0113 savus noteikumus. Mod\u0113 tagad ir pies\u0101tin\u0101ta ar \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0435\u0435 aug\u013cu v\u012bnu, uz kuru ir piepras\u012bjums. Un ja ir piepras\u012bjums, tad ir pied\u0101v\u0101jums. Dzenoties p\u0113c pe\u013c\u0146as m\u016bsdienu ra\u017eot\u0101ji cen\u0161as ar tehnolo\u0123iskiem pa\u0146\u0113mieniem, ra\u017eot tie\u0161i v\u012bns.\n<\/p>\n

\nPat\u0113r\u0113t\u0101js nav gatavs gaid\u012bt gadiem un gadu desmitiem ilgi, kam\u0113r v\u012bns b\u016bs visliel\u0101kais termi\u0146u. Un, t\u0101 k\u0101 labs Barolo tradicion\u0101li ir nobriest pudel\u0113 ne vienu vien gadu desmitu, tad daudzi v\u012bndari cen\u0161as izveidot v\u012bna par labu pat\u0113r\u0113t\u0101jam, izmantojot komerci\u0101li veiksm\u012bgu z\u012bmolu Barolo. <\/p>\n

K\u0101 to dara Barolo<\/h2>\n

Starp klasisko ra\u017eo\u0161anas tehnolo\u0123iju Barolo un m\u016bsdienu atrodas milz\u012bgs bezdibenis. Lai traditionalists rakstur\u012bga ilgsto\u0161a \u043f\u043e\u0441\u0442\u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u0430\u044f macer\u0101ciju, kad v\u012bns ir pies\u0101tin\u0101ts ar tan\u012bni, \u0430\u043d\u0442\u043e\u0446\u0438\u0430\u043d\u0430\u043c\u0438, \u0444\u0435\u043d\u043e\u043b\u0430\u043c\u0438 un citiem savienojumiem, kas tiek nov\u0113rt\u0113ti sarkano v\u012bnu. Turkl\u0101t, praktiz\u0113 slow shutter liel\u0101s ozolkoka muc\u0101s (parasti izmanto \u0441\u043b\u0430\u0432\u043e\u043d\u0441\u043a\u0438\u0439 ozols), lai mazin\u0101tu cieto agres\u012bvu tan\u012bna, kas ir sekas ilgsto\u0161as izm\u0113rc\u0113tas.\n<\/p>\n

<\/p>\n

\nPar ties\u012bbu aktiem, v\u012bna Barolo j\u0101iztur vismaz divus gadus ozolkoka muc\u0101s un v\u0113l viens gads pudel\u0113s, bet t\u0101d\u0101 gad\u012bjum\u0101, v\u012bns tradicion\u0101lajiem ra\u017eot\u0101jiem, nesp\u0113s m\u012bkstin\u0101t savu cieto tan\u012bni. T\u0101p\u0113c ilgsto\u0161\u0101 ekspoz\u012bcija muc\u0101s t\u0101 dr\u012bz\u0101k ir nepiecie\u0161am\u012bba, nevis kapr\u012bze. Turkl\u0101t, ilgsto\u0161a izrakst\u0101 muc\u0101s v\u012bns var p\u0101rm\u0113r\u012bgi sask\u0101bt. Ra\u017eot\u0101jiem tas ir izdev\u012bgi un vi\u0146i s\u0101ka mekl\u0113t jaunu formulu veiksm\u012bgu Barolo.\n<\/p>\n

\n1980 entuziastu grupa, ir v\u0113l vair\u0101k uzlabojusi ra\u017eo\u0161anas process Barolo. Ar tehnolo\u0123iskiem pa\u0146\u0113mieniem, vi\u0146i ir rad\u012bju\u0161i v\u012bns ar spilgtu aug\u013cu dominanti, kas bija p\u0113c gar\u0161as ierindas pat\u0113r\u0113t\u0101jam. \u041c\u043e\u0434\u0435\u0440\u043d\u0438\u0441\u0442\u044b izmanto maz\u0101k laika macer\u0101cijas (attiec\u012bgi, maz\u0101ka ekstrakcija tan\u012bna), ferment\u0101cij\u0101 aukstum\u0101 (k\u0101 rezult\u0101t\u0101 v\u012bn\u0101 domin\u0113 aug\u013cu arom\u0101ti), ekspon\u0113\u0161anas laiku, maz\u0101s francijas muc\u0101s \u2013 \u0431\u0430\u0440\u0440\u0438\u043a\u0430\u0445 (\u0161aj\u0101 gad\u012bjum\u0101 tan\u012bni \u0101tr\u0101k nobriest, k\u013c\u016bst m\u012bksti un \u043d\u0435\u0430\u0433\u0440\u0435\u0441\u0441\u0438\u0432\u043d\u044b\u043c\u0438), augstu temperat\u016bru pagraba beig\u0101s ferment\u0101cijas (tas provoc\u0113 \u043c\u043e\u043b\u043e\u0447\u043d\u043e\u043a\u0438\u0441\u043b\u043e\u0435 r\u016bgt, \u0441\u043d\u0438\u0436\u0430\u044e\u0449\u0435\u0435 sk\u0101bumu v\u012bna). Bez tam, ir aizdomas, ka da\u017ei ra\u017eot\u0101ji pievieno zin\u0101mu daudzumu \u0442\u043e\u043b\u0441\u0442\u043e\u043a\u043e\u0436\u0435\u0433\u043e v\u012bnogu (tipa cabernet sauvignon vai merlot) dzi\u013c\u0101kas kr\u0101sas. Galu gal\u0101 san\u0101k \u0440\u0430\u043d\u043e\u0441\u043e\u0437\u0440\u0435\u0432\u0430\u044e\u0449\u0438\u0435 aug\u013cu v\u012bni ir ar dzi\u013cu kr\u0101su, kas ir tik m\u012bl\u0113ja ar pat\u0113r\u0113t\u0101jiem. <\/p>\n

Traditionalists nosoda \u0161\u0101da pieeja ra\u017eo\u0161anai Barolo. Vi\u0146i apgalvo, ka vani\u013cas arom\u0101ts no fran\u010du mucas koka tupel\u0113m arom\u0101ti, kas rakstur\u012bgi terroir un v\u012bnogu \u0161\u0137irnes. <\/p>\n

Jebkur\u0101 gad\u012bjum\u0101, no \u0161\u012bs konfront\u0101cijas pat\u0113r\u0113t\u0101ji ir tikai ieguv\u0113ji \u2013 starp lielam ra\u017eot\u0101ju un v\u012bnus ikviens var izv\u0113l\u0113ties sev v\u012bnu p\u0113c gar\u0161as.<\/p>\n

\nUn atceraties par to, ka It\u0101lija ir \u013coti daudzveid\u012bga valsts, un, ja, izm\u0113\u0123inot vienu v\u012bnu, j\u016bs bij\u0101t v\u012blu\u0161ies, m\u0113\u0123iniet v\u0113lreiz.<\/p>\n","protected":false},"excerpt":{"rendered":"

Barolo (Barolo) \u2013 sausais sarkanv\u012bns nosaukts pils\u0113tas un kom\u016bnas zieme\u013cu da\u013c\u0101 It\u0101lijas Pjemontas re\u0123ion\u0101. V\u012bnogu \u0161\u0137irne: nebbiolo 100% Ir v\u0113rts atz\u012bm\u0113t, ka Barolo…<\/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-6274","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\/6274","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=6274"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6274\/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=6274"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6274"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6274"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}