{"id":6310,"date":"2020-01-13T00:15:10","date_gmt":"2020-01-12T21:15:10","guid":{"rendered":"http:\/\/vine-nn.ru\/lambrusco\/"},"modified":"2020-01-13T00:15:10","modified_gmt":"2020-01-12T21:15:10","slug":"lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/lv\/lambrusco\/","title":{"rendered":"Lambrusco"},"content":{"rendered":"<p>\n        <strong>Lambrusco<\/strong> (Lambrusco) \u2013 nosaukums sarkan\u0101 v\u012bna v\u012bnogu \u0161\u0137irnes (prec\u012bz\u0101k da\u017e\u0101das \u0161\u0137irnes) un it\u0101lijas dzirksto\u0161\u0101 v\u012bna spilgto aug\u013cu bu\u0137eti, ko rada jom\u0101 Em\u012blija-Romanja (un da\u013c\u0113ji Lombardija).\n<\/p>\n<ul>\n<li>K\u0101 notiek lambrusco?<\/li>\n<li>At\u0161\u0137ir\u012bbas lambrusco no \u0161ampanie\u0161a<\/li>\n<\/ul>\n<p>    <img decoding=\"async\" src=\"\/wp-content\/uploads\/d1f3729b865f3c736b8220e1f69e484b.jpg\" \/><\/p>\n<p>\nAp lambrusco daudz jauc st\u0101sti. S\u0101kotn\u0113ji \u0161is nosaukums ir dom\u0101ts tikai &#8211; &#8220;v\u012bns no savva\u013cas v\u012bnogas&#8221; un attiec\u0101s uz da\u017e\u0101diem viet\u0113jo \u0161\u0137ir\u0146u, no kur\u0101m daudzas tiek izmantotas l\u012bdz \u0161im: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. Un tas viss \u2013 da\u017e\u0101das \u0161\u0137irnes, lambrusco, neskatoties uz to, ka daudzos avotos tie nosaukti kloni no vienas \u0161\u0137irnes. Tagad nosaukumi \u0161\u012bm \u0161\u0137irn\u0113m tiek izmantotas k\u0101 &#8220;z\u012bmolu&#8221; v\u012bna, lai at\u0161\u0137irtu palete rezult\u0101tus, kas var dot \u0161\u012bs viet\u0113j\u0101s \u0161\u0137irnes.<br \/>\nPar to zem\u0101k.\n<\/p>\n<p>\nSt\u0101sts lambrusco ir satrieco\u0161a un taj\u0101 pa\u0161\u0101 laik\u0101 \u2013 skumja.\n <\/p>\n<p>\nNo vienas puses, tas ir lielisks v\u012bnogas, kuram jau daudzus gadus. Ja j\u016bs dzert, Lambrusco, j\u016bs dzerat v\u012bnu, kuru baud\u012bja v\u0113l senie romie\u0161i. Vi\u0146i dievina v\u012bns lambrusco. To nebija gr\u016bti audz\u0113t, vi\u0146\u0161 ir devis labu ra\u017eu, un t\u0101 bija \u013coti popul\u0101ra. Piln\u012bgi iesp\u0113jams iedom\u0101ties C\u0113zaru, \u043f\u043e\u0442\u044f\u0433\u0438\u0432\u0430\u044e\u0449\u0435\u0433\u043e lambrusco no sava kausa, \u0437\u0430\u043a\u0443\u0441\u044b\u0432\u0430\u044f siera \u0161\u0137\u0113li un \u043e\u0431\u0432\u043e\u0434\u044f\u0449\u0435\u0433\u043e skatienu savus \u012bpa\u0161umus&#8230;\n<\/p>\n<p>\nP\u0113d\u0113jo gadsimta gaism\u0101 par\u0101d\u012bj\u0101s daudz \u0161\u0137ir\u0146u lambrusco. Beig\u0101s un 20 gadsimta \u0430\u043c\u043f\u0435\u043b\u043e\u0433\u0440\u0430\u0444\u044b \u043d\u0430\u0441\u0447\u0438\u0442\u044b\u0432\u0430\u043b\u0438 vair\u0101k nek\u0101 60 \u0161\u0137ir\u0146u \u0161o \u0161\u0137irni. Ies\u0101c\u0113jiem v\u012bna saprast, tas reiz\u0113m nav viegli.<br \/>\nJa m\u0113s \u0146emtu, piem\u0113ram, chardonnay v\u012bnogas \u2013 tas viss ir \u0123en\u0113tiski identisks. Tas bija pietiekami, daudzus gadsimtus atpaka\u013c, lai atrastu perfektu chardonnay \u2013 un daudzus gadus v\u0113l\u0101k, mums joproj\u0101m kopijas, t\u0101s pa\u0161as pirm\u0101s v\u012bnogul\u0101jiem. Tie\u0161i t\u0101pat, k\u0101 gad\u012bjum\u0101, ja, piem\u0113ram, ar \u0101boliem \u0161\u0137irnes red \u0434\u0435\u043b\u0438\u0448\u0435\u0441.\n<\/p>\n<p>\nTom\u0113r, gad\u012bjum\u0101, ja ar lambrusco, ne viss ir tik vienk\u0101r\u0161i. Savva\u013cas apst\u0101k\u013cos tas viegli \u043e\u043f\u044b\u043b\u044f\u0435\u0442\u0441\u044f ar v\u012bnogul\u0101jiem cit\u0101m \u0161\u0137irn\u0113m \u2013 k\u0101 tas notiek, teiksim, ar pienen\u0113m un citiem \u0434\u0438\u043a\u043e\u0440\u0430\u0441\u0442\u0443\u0449\u0438\u043c\u0438 ziediem. Rezult\u0101t\u0101 ieg\u016bst vair\u0101kas \u0161\u0137irnes lambrusco. J\u0101, gar\u0161a, tie ir l\u012bdz\u012bgi \u2013 t\u0101pat k\u0101 l\u012bdz\u012bgi skatu uz visu pienenes \u2013 bet tom\u0113r, tie nav tie\u0161i t\u0101ds pats, k\u0101 liel\u0101k\u0101 da\u013ca m\u016bsdienu v\u012bna \u0161\u0137irnes.\n<\/p>\n<h2>Zvaigzne un skumjas ce\u013cu Lambrusco<\/h2>\n<p>\nKad iest\u0101ju\u0161ies 1970\u0435, uz Ameriku ierad\u0101s modes l\u0113tu salds v\u012bns, un lambrusco k\u013cuva tur ir \u013coti popul\u0101rs. Maks\u0101ja vi\u0146\u0161 ir l\u0113ts, un, neskatoties uz to, ka \u0161is v\u012bns dara un saus\u0101 versiju, it\u0101\u013ci piepild\u012bja asv tirgus saldiem variantiem, jo pat\u0113r\u0113t\u0101js to pras\u012bja.\n<\/p>\n<p>\nT\u0101, l\u016bk. Skumj\u0161 st\u0101sts da\u013ca lambrusco s\u0101kas ar att\u012bst\u012bbu gar\u0161as v\u012bnu m\u012b\u013cot\u0101jiem. Padomju Savien\u012bb\u0101 ar\u012b liel\u0101k\u0101 da\u013ca atg\u0101din\u0101ja priek\u0161roku \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u043c un saldajiem v\u012bniem. Un pat presti\u017ei tajos laikos l\u012bniju \u043c\u0430\u0441\u0441\u0430\u043d\u0434\u0440\u043e\u0432\u0441\u043a\u0438\u0445 kolekcijas stiprin\u0101tos un saldi, it \u012bpa\u0161i, \u043c\u0443\u0441\u043a\u0430\u0442\u043d\u044b\u0435 v\u012bna.\n<\/p>\n<p>\nTagad ir iest\u0101jies cits laikmets, ar cit\u0101m v\u0113lm\u0113m un uzskatiem par to, k\u0101dam j\u0101b\u016bt &#8220;labs v\u012bns&#8221;. Un visi, kas bija popul\u0101rs ar\u012b Padomju Savien\u012bb\u0101, un Amerik\u0101 70 autom\u0101tiski non\u0101k kategorij\u0101 &#8220;nav tas&#8221;. Zem \u0161\u012b kli\u0161eja ir iek\u013cuvis ne tikai salds v\u012bns, bet ar\u012b nesaprotams daudziem \u0161odien roz\u0101. Sakar\u0101 modes stilu un kr\u0101su v\u012bns, daudzi aizmirst ir v\u0113rts un ir interesanti paraugi &#8220;\u043d\u0435\u043c\u043e\u0434\u043d\u044b\u0445&#8221; v\u012bnus \u2013 gan l\u0113ts, gan premium segment\u0101: no demokr\u0101tisk\u0101m roz\u0101 portug\u0101les &#8220;vinho verde&#8221; l\u012bdz luksusa saldo austrie\u0161u &#8220;ledus v\u012bni&#8221;.\n<\/p>\n<h2>Lambrusco uz eti\u0137et\u0113m<\/h2>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/872309b66831e4be6f9352ab5cfc4815.jpg\" \/><\/p>\n<p>\nCen\u0161oties iev\u0113rot reput\u0101ciju, it\u0101\u013ci m\u0113\u0123in\u0101s ierobe\u017eot v\u0101rda &#8220;lambrusco&#8221; uz eti\u0137etes, ir tikai un vien\u012bgi it\u0101\u013cu v\u012bndari. Sp\u0113k\u0101 aprakst\u012bts iepriek\u0161 min\u0113to iemeslu d\u0113\u013c, ir iesp\u0113ja satikt pudeli ar uzrakstu &#8220;Lambrusco&#8221;, kas piepild\u012bts ar l\u0113tu v\u012bnu no vi\u0146a ne \u013coti veiksm\u012bga iesp\u0113jas.\n<\/p>\n<p>\nKam\u0113r nosaukums lambrusco nav sa\u0146\u0113musi starptautisko statusu, nosaukumu, kontrol\u0113ts p\u0113c izcelsmes, k\u0101di ir, piem\u0113ram, \u0161ampanieti un prosecco (lai gan It\u0101lij\u0101 ir kategorija <b>DOC Lambrusco<\/b>, kas nosaka noteikumus, lai lambrusco, ra\u017eots It\u0101lij\u0101).\n<\/p>\n<h2 id=\"list\">K\u0101 notiek Lambrusco?<\/h2>\n<p>\nSan\u0101k, ka j\u016bs varat paklupt k\u0101 par l\u0113tu un \u043d\u0435\u0432\u043a\u0443\u0441\u043d\u043e\u0435 v\u012bns &#8220;lambrusco&#8221;, gan ir diezgan komfortabla, viegla aug\u013cu dzirksto\u0161ais v\u012bns, kas ir lieliski piem\u0113rots vieglai vasaras pusdienas.\n<\/p>\n<p>\nT\u0101p\u0113c nenosodiet lambrusco p\u0113c pirm\u0101s l\u0113tu pudeles no lielveikala. Taisn\u012bbu sakot, it\u0101\u013cu izcelsmi, tas v\u0113l nav garants tam ir laba gar\u0161a, lai gan lab\u0101kais to paraugi, bez \u0161aub\u0101m, it\u0101lijas. Nesteidzieties ar secin\u0101jumiem, sniedziet vi\u0146am iesp\u0113ju, \u2013 vi\u0146\u0161 m\u0113dz b\u016bt tik da\u017e\u0101di!\n<\/p>\n<p>\nPirmk\u0101rt, \u0161is v\u012bns m\u0113dz b\u016bt da\u017e\u0101du kr\u0101su var atrast gan sarkano, gan roz\u0101, gan baltais lambrusco (j\u0101, j\u0101, lai gan no sarkan\u0101s v\u012bnogas).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/e21d028b736fcd17a38cd0f227f3df43.jpg\" \/><\/p>\n<p>\n Ir ar\u012b sausie un da\u013c\u0113ji sausu un saldo versiju. Ir klusa v\u012bns lambrusco, ir viegli dzirksto\u0161ais v\u012bns (tas, ko it\u0101\u013ci sauc par &#8220;\u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435&#8221; \u2013 frizzante), bet ir ar\u012b diezgan dzirksto\u0161ie iesp\u0113jas, ar daudz burbul\u012b\u0161u, kas ir nedaudz maz\u0101k nek\u0101 \u0161ampanieti (&#8220;spumante&#8221; \u2013 spumante, it\u0101lijas grad\u0101cijas &#8220;\u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u0438&#8221;).\n<\/p>\n<p>\nGandr\u012bz visi Lambrusco tiek veikta ar metodi \u0160arma (kur\u0101 otrreiz\u0113j\u0101s ferment\u0101cijas process, kura laik\u0101 veidojas burbu\u013ci, notiek nevis atsevi\u0161\u0137u pudel\u0113s, k\u0101 gad\u012bjum\u0101 ar \u0161ampanieti \u2013 un lielu t\u0113rauda tvertn\u0113s). Ja j\u016bs sastopas pudeli lambrusco, ar uzrakstu uz eti\u0137etes, &#8220;tradicion\u0101l\u0101 metode&#8221; (vai &#8220;klasisk\u0101 metode&#8221;) \u2013 tad pirms jums izcilu v\u012bnu, un ir liels retums starp lambrusco.\n<\/p>\n<p>\nPigments ogu lambrusco var dot vainu vilino\u0161s rub\u012bna kr\u0101sa, ja konkr\u0113t\u0101 auga pien\u0101c\u012bgu uzman\u012bbu un dot \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u0443 pareizi nobriest. Tad gl\u0101z\u0113 b\u016bs v\u012bns ar spilgtu arom\u0101tu un ne maz\u0101k intens\u012bva kr\u0101sa.\n<\/p>\n<p>\n Ar \u043f\u0443\u0440\u043f\u0443\u0440\u043e\u043c lambrusco var konkur\u0113t isn &#8216; t, ka kr\u0101sa v\u012bnogu \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 \u2013 v\u0113l vienas \u0161\u0137irnes, at\u013cauto v\u012bna, saska\u0146\u0101 ar noteikumiem DOC Lambrusco (t.i., noteikumi, kuras apraksta pras\u012bbas saturam it\u0101lijas pudeles ar uzrakstu Lambrusco uz eti\u0137etes).\n<\/p>\n<p>\n\u0410\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta) nav variantu, Lambrusco, tas visp\u0101r ir cita \u0161\u0137irne. \u0410\u043d\u0447\u0435\u043b\u043e\u0442\u0442\u0430 izmanto, lai &#8220;labotu&#8221; kr\u0101sas v\u012bnu no lambrusco gad\u012bjum\u0101, ja v\u012bndaris nav \u0443\u0441\u043b\u0435\u0434\u0438\u043b par \u0443\u0440\u043e\u0436\u0430\u0439\u043d\u043e\u0441\u0442\u044c\u044e, un v\u012bns san\u0101ca b\u0101la un \u016bde\u0146ains. <\/p>\n<p>Da\u017ei no v\u012bna lambrusco balvu sav\u0101 kategorij\u0101 DOC<\/p>\n<p align=\"center\">\n<strong>Lambrusco di \u0421\u043e\u0440\u0431\u0430\u0440\u0430<\/strong> (Lambrusco di Sorbara)\n<\/p>\n<p>\n\u0421\u043e\u0440\u0431\u0430\u0440\u0430 v\u012bnus \u2013 &#8220;lambrusco&#8221; visaugst\u0101k\u0101s kvalit\u0101tes, no kura ieg\u016bst pien\u0101c\u012bgas v\u012bnu ar lielisku \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439.\n<\/p>\n<p>\nAt\u0161\u0137ir\u012bga iez\u012bme \u0161\u012bs \u0161\u0137irnes lambrusco ir patolo\u0123isku zied\u0113\u0161anas, kad koks nokr\u012bt ziedi, sakar\u0101 ar ko samazin\u0101s ra\u017e\u012bba (atsevi\u0161\u0137os gados l\u012bdz pat 30%). Tas rada liel\u0101ku koncentr\u0101ciju \u0432\u043a\u0443\u0441\u043e\u0430\u0440\u043e\u043c\u0430\u0442\u0438\u0447\u0435\u0441\u043a\u0438\u0445 vielu: t\u0101 zaud\u0113jumus daudzum\u0101, kas ar uzviju kompens\u0113, pieliekot k\u0101. P\u0113c kr\u0101sas \u2013 tas ir vienk\u0101r\u0161\u0101kais no veidiem, lambrusco. \u0418\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c \u2013 \u013coti maiga. Arom\u0101t\u0101 ir man\u0101ma vijol\u012btes tonis. Turkl\u0101t, tas ir sk\u0101bes no visiem lambrusco, t\u0101p\u0113c ir labi piem\u0113rots, lai treknajiem \u0113dieniem un \u0433\u0440\u0438\u043b\u044e. DOC Sorbara \u013cauj izmantot \u0161\u012bs \u0161\u0137irnes v\u012bniem \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, bet ne vair\u0101k k\u0101 40%.<\/p>\n<p align=\"center\"><strong>Lambrusco \u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 di \u041a\u0430\u0441\u0442\u0435\u043b\u044c\u0432\u0435\u0442\u0440\u043e<\/strong><br \/>\n (Lambrusco Grasparossa di Castelvetro)<\/p>\n<p>\u0160is v\u012bns ir melns-sarkan\u0101 kr\u0101s\u0101, ar purpura put\u0101m, ar gar\u0161u vijol\u012btes, zeme\u0146u, svaigu pl\u016bmju un melno \u0137ir\u0161u. Tas vair\u0101k \u043f\u043e\u043b\u043d\u043e\u0442\u0435\u043b\u043e\u0435 un satur vair\u0101k alkohola, un, kas ir iev\u0113rojami vair\u0101k tan\u012bna, nek\u0101 citi v\u012bna lambrusco.\n<\/p>\n<p>\n\u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 pietiekami sp\u0113c\u012bga, lai tiktu gal\u0101 ar viet\u0113jo nacion\u0101lo \u0113dienu \u2013 \u0437\u0430\u043c\u043f\u043e\u043d\u0435 (\u0101da c\u016bku k\u0101jas, \u043d\u0430\u0448\u043f\u0438\u0433\u043e\u0432\u0430\u043d\u043d\u0430\u044f c\u016bku pild\u012bjumu). Ja uz eti\u0137etes ir nor\u0101d\u012bts DOC Lambrusco Grasparossa di Castelvetro, tad v\u012bnu sast\u0101v\u0101 j\u0101b\u016bt ne maz\u0101k par 85% lambrusco \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430. P\u0101r\u0113jie 15% var b\u016bt cit\u0101m \u0161\u0137irn\u0113m lambrusco vai \u0161\u0137irne \u043c\u0430\u043b\u044c\u0431\u043e \u0434\u0436\u0435\u043d\u0442\u0438\u043b\u0435 (Malbo Gentile)\n<\/p>\n<p align=\"center\"><strong>Lambrusco \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e di Santa Croce<\/strong><br \/>\n (Lambrusco Salamino di Santa Croce)<\/p>\n<p>\nJa j\u016bs redzat \u0161o uzrakstu uz eti\u0137etes, tad pirms jums v\u012bns vismaz 90% no lambrusco \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, iesp\u0113jams, pievienojot \u0161\u0137ir\u0146u \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 un \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430. \u0160o v\u012bnu ra\u017eo sausu un \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u043e\u0439 versijas stil\u0101 frizzante (semi-dzirksto\u0161ais).<br \/>\nNosaukumu \u0161\u0137irne ieguva no bl\u012bviem \u0433\u0440\u043e\u0437\u0434\u0435\u0439 cilindriskas formas, atg\u0101dina kuku\u013ci salami desas.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/ec34f1d84c32e6b2fd1bc81302564bf8.jpg\" \/><\/p>\n<p>\nK\u0101 lambrusco \u0441\u043e\u0440\u0431\u0430\u0440\u0430, \u0161is v\u012bns ir rad\u012bts b\u016bt \u0432\u044b\u043f\u0438\u0442\u044b\u043c jaun\u012bb\u0101. T\u0101 lieliski papildina \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442 viet\u0113j\u0101s virtuves \u0113dienus \u2013 \u043a\u043e\u0442\u0435\u0447\u0438\u043d\u043e (c\u016bkga\u013cas desi\u0146as l\u0113ns cooking).<\/p>\n<p align=\"center\"><strong>Reggiano<\/strong> (Reggiano)<\/p>\n<p>\nLiel\u0101kais no re\u0123ioniem, kas ra\u017eo v\u012bnu lambrusco. P\u0113c nosaukuma provinces Reggio Emilia (Reggio Emilia), kur ra\u017eo \u0161o v\u012bnu. Visi v\u012bni reggiano dara no variantus lambrusco, bet, iz\u0146emot sarkano dzirksto\u0161o, t\u0101 var b\u016bt ar\u012b klusas sauso sarkano, un dzirksto\u0161o v\u012bnu. Klasisk\u0101 lambrusco \u2013 tas ir sarkanais dzirksto\u0161ais v\u012bns no mais\u012bjuma da\u017e\u0101d\u0101s vari\u0101cijas, to \u0161\u0137irnes, no gandr\u012bz sausas l\u012bdz \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u0445 versijas. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/15d5bd06cea90d53dcd3f4b82332a638.jpg\" \/><\/p>\n<p>\nReggiano jo \u012bpa\u0161i ir paz\u012bstama ar saviem amabile (pussaldais) un dolce (salds) versij\u0101m, kas satur l\u012bdz 15% da\u013c\u0113ji \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e v\u012bnogu \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430, kas dod vainu dab\u012bgo saldumu; p\u0101r\u0113jie 85% ir citas \u0161\u0137irnes lambrusco (Maestri, Marani, Monstericco un Salamino).\n<\/p>\n<p>\nSalds versiju, k\u0101 parasti, tiek veikti \u043f\u043e\u043b\u0443\u0438\u0433\u0440\u0438\u0441\u0442\u044b\u043c\u0438 \u2013 frizzante. Baltais dzirksto\u0161ais tiek dar\u012bts no t\u0101s pa\u0161as \u0161\u0137irnes, bet bez kontakta ar kalnu gr\u0113d\u0101m un \u043a\u043e\u0436\u0438\u0446\u0435\u0439 ogas, lai izvair\u012btos no kr\u0101su un bag\u0101tina v\u012bna tan\u012bni. Roz\u0101 \u2013 ar \u012bsu kontaktu ar \u043a\u043e\u0436\u0438\u0446\u0435\u0439 v\u012bnog\u0101m.\n<\/p>\n<p>\nLab\u0101kos paraugus, reggiano \u2013 tas ir ide\u0101ls l\u012bdzsvars termi\u0146u, svara un sk\u0101buma, kas lieliski sasaucas ar viet\u0113jo \u0113dienu: \u0437\u0430\u043c\u043f\u043e\u043d\u0435, \u043f\u0430\u0440\u043c\u0441\u043a\u043e\u0439 \u0161\u0137i\u0146\u0137i, sieru \u043f\u0430\u0440\u043c\u0435\u0434\u0436\u0430\u043d\u043e reggiano.\n<\/p>\n<p align=\"center\"><strong>Lambrusco \u041c\u0430\u043d\u0442\u043e\u0432\u0430\u043d\u043e <\/strong> (Lambrusco Mantovano )<\/p>\n<p class=\"thesis\">\nLambrusco \u043c\u0430\u043d\u0442\u043e\u0432\u0430\u043d\u043e \u2013 t\u0101 ir atsevi\u0161\u0137a DOC (kontrol\u0113jam\u0101 teritorij\u0101 izcelsmes v\u012bni), Lombardija. Un t\u0101 ir vien\u012bg\u0101 teritorija \u0101rpus tradicion\u0101l\u0101s lambrusco Emilia-Romagna, kur tas ir at\u013cauts to ra\u017eo\u0161ana. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9996fddc2162b27cbb035c0d3078a7c0.jpg\" \/><\/p>\n<p>Lai gan kaimi\u0146u pils\u0113tas Mantuja sa\u0146\u0113ma statusu DOC tikai 1987. gad\u0101, v\u0113sture viet\u0113j\u0101s v\u012bna dar\u012b\u0161anas ir gadsimta, un iet atpaka\u013c uz laikiem, benediktie\u0161u.<\/p>\n<p>\nV\u012bna ra\u017eo\u0161anas zona atrodas starp zieme\u013cu krastiem upes un pa\u0161u pils\u0113tu, Mantuja uz dienvid-austrumu da\u013c\u0101 Lombardija \u2013 kur tas iespr\u016bstot starp kaimi\u0146u re\u0123ioniem Em\u012blija-Romanja un Veneto.\n<\/p>\n<p>\n\u0160eit lambrusco dara, k\u0101 parasti, ir sausa \u2013 cik rosso (sarkanais), gan rosato (roz\u0101), lai gan ir ar\u012b neliels skaits gr\u012bdas-saus\u0101s versijas. Alkohola saturs \u2013 parasti ir zems.\n<\/p>\n<p>\nSaska\u0146\u0101 ar DOC, v\u012bns Lambrusco Mantovano ir uz 85% sast\u0101v no \u0161\u0137irnes lambrusco \u0432\u044c\u044f\u0434\u0430\u043d\u0435\u0437\u0435 (Viadanese , ko \u0161eit sauc par Grapello Ruperti), \u043c\u0430\u044d\u0441\u0442\u0440\u0438 (Maestri), \u043c\u0430\u0440\u0430\u043d\u0438 (Marani) un\/vai \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e (Salamino). P\u0101r\u0113jie 15% ir \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta), \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 (Brugnola, vi\u0146\u0161 pats Fortana), \u0441\u043e\u0440\u0431\u0430\u0440\u0430 (Sorbara) un\/vai \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 (Grasparossa, ko \u0161eit Grappello Grasparossa).\n<\/p>\n<p>\n\u0160ie v\u012bni ir rub\u012bna kr\u0101sa un ziedu bu\u0137ete, kas atg\u0101dina smar\u017eu vijol\u012btes.\n <\/p>\n<p>\n<strong>Iesniegt lambrusco<\/strong> b\u016btu atdzes\u0113tu l\u012bdz aptuveni 10 gr\u0101diem (p\u0113c Celsija). Tom\u0113r, ja tas ir pavisam vienk\u0101r\u0161s risin\u0101jums, ar vienk\u0101r\u0161u rupj\u0161 pu\u0161\u0137i , tas ir j\u0113ga, atdzes\u0113 sp\u0113c\u012bg\u0101ka v\u0113l par 2-3 gr\u0101diem.\n<\/p>\n<h2>Nek\u0101 Lambrusco at\u0161\u0137iras no \u0161ampanie\u0161a?<\/h2>\n<p>\n Stingri run\u0101jot, starp \u0161ampanieti un lambrusco nav nek\u0101 kop\u012bga, iz\u0146emot pieejam\u012bbas burbu\u013ci un l\u012bdz\u012bgas formas pudeles.\n <\/p>\n<ul>\n<li>\u0160\u0137irne. Lambrusco ir izgatavots no pa\u0161u un citu viet\u0113jo \u0161\u0137ir\u0146u, kas Francij\u0101 visp\u0101r netiek audz\u0113ti.<\/li>\n<li>Gar\u0161a. Atkar\u012bgs ne tikai no \u0161\u0137irnes, bet \u013coti liel\u0101 m\u0113r\u0101 \u2013 no vietas, v\u012bnogu aug\u0161anas un ra\u017eo\u0161anas metodi. T\u0101p\u0113c, pat ja b\u016btu lambrusco bija no t\u0101s pa\u0161as \u0161\u0137irnes un t\u0101pat k\u0101 \u0161ampanietis, tad gar\u0161a vienalga b\u016btu da\u017e\u0101ds (sp\u0113k\u0101 at\u0161\u0137ir\u012bbas klimata, augsnes sast\u0101va un pr)<\/li>\n<li>Ra\u017eo\u0161anas metode. Lambrusco tiek veikta vienk\u0101r\u0161ota tehnolo\u0123ija, kas nosaukta par &#8220;metode \u0160armu&#8221;, bet \u0161ampanietis \u2013 par sare\u017e\u0123\u012btu un d\u0101rgu &#8220;klasisk\u0101s \u0161ampanie\u0161a tehnolo\u0123ijas&#8221;.<\/li>\n<li>Kr\u0101sa. \u0160ampanietis nem\u0113dz b\u016bt sarkan\u0101 kr\u0101s\u0101. Maksimums \u2013 roz\u0101.<\/li>\n<li>Saldums. Lambrusco bie\u017ei padara saldu. \u0160ampanietis \u2013 gandr\u012bz vienm\u0113r ir sausas un \u013coti saus\u0101 v\u012bna. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lambrusco (Lambrusco) \u2013 nosaukums sarkan\u0101 v\u012bna v\u012bnogu \u0161\u0137irnes (prec\u012bz\u0101k da\u017e\u0101das \u0161\u0137irnes) un it\u0101lijas dzirksto\u0161\u0101 v\u012bna spilgto aug\u013cu bu\u0137eti, ko rada jom\u0101 Em\u012blija-Romanja (un&#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-6310","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\/6310","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=6310"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6310\/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=6310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}