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<\/p>\n\nK\u0101 gad\u012bjum\u0101 ar britu m\u0113rci “Marm\u012bts”, kas ir pie\u0146emts vai adore vai ien\u012bst, m\u0113s esam spiesti palikt pie saviem”, apsprie\u017eot kop\u0113j\u0101s defekti v\u012bna. <\/p>\n
T\u0101 vai cit\u0101di, b\u016bs noder\u012bgi zin\u0101t par galvenajiem \u0161\u0101diem defektiem, pirms spriest par tr\u016bkumiem un labaj\u0101m \u012bpa\u0161\u012bb\u0101m v\u012bnu, uzskata Meistars V\u012bna (MW) Nata\u0161a Hughes.\n<\/p>\n
<\/p>\n
\nS\u0101kum\u0101 1990\u0445 blue burtu \u0433\u043b\u044f\u043d\u0446\u0435 bija \u0438\u0437\u043b\u0438\u0442\u0430 str\u012bdos par \u0440\u043e\u0434\u0438\u043d\u043a\u0435 p\u0101r l\u016bpu, super-modeli Cindy Crawford. Daudzi uzskat\u012bja, ka tie\u0161i \u0161\u012b tiny tr\u016bkums izce\u013c to no vair\u0101kiem standarta model\u0113m, pied\u0101v\u0101jot ranga tiem, kas re\u0101li “nozveja”.
\nL\u016bk, un ar labu v\u012bnu-tas pats st\u0101sts.\n<\/p>\n
\nLiel\u0101 m\u0113r\u0101 pateicoties \u0432\u043e\u0437\u0440\u043e\u0441\u0448\u0435\u043c\u0443 uzman\u012bbu uz zin\u0101tnisko pusi no jaut\u0101juma un tehnolo\u0123ijas “prec\u012bz\u0101 lauksaimniec\u012bba” (Precision agriculture \u2013 koncepcija balst\u0101s uz satel\u012btu izseko\u0161anas zonas ra\u017eu uz vietas), p\u0113d\u0113jo desmit gadu laik\u0101 ir biju\u0161i daudz \u0432\u044b\u0445\u043e\u043b\u043e\u0449\u0435\u043d\u043d\u044b\u0445 v\u012bnu ar stabilu ra\u017eo\u0161anu. Bet, kam\u0113r tehnolo\u0123iju perfekcionisms k\u013c\u016bst par normu, arvien vair\u0101k v\u012bna cien\u012bt\u0101jiem neapmierin\u0101ti ar t\u0101diem v\u012bniem, skaitot tos no sejas.\n<\/p>\n
\n\u0160\u012b grupa cien\u012bt\u0101jiem nav perfekta dod to, ko sauc par “raksturu v\u012bna”. Daudziem citiem, tom\u0113r \u0161is “raksturs” \u0161\u0137iet vienk\u0101r\u0161s komplektu defektu. Ieciet\u012bbas l\u012bmeni pret t\u0101d\u0101m \u012bpatn\u012bb\u0101m nosaka, pirmk\u0101rt, individu\u0101lo jut\u012bbu pret atsevi\u0161\u0137u arom\u0101tisko molekul\u0101m. Bet \u0161eit ir vieta un ideolo\u0123isku apsv\u0113rumu d\u0113\u013c (jo \u012bpa\u0161i, ja runa ir par “harmonija” v\u012bna). Galu gal\u0101 rodas jaut\u0101jums par j\u016bsu person\u012bgajiem krit\u0113rijiem robe\u017eu noteik\u0161anu “iez\u012bmes” un tr\u016bkumus.\n <\/p>\n
\nK\u0101du poz\u012bciju j\u016bs ne ie\u0146\u0113ma \u0161aj\u0101 str\u012bd\u0101, ir b\u016btiski defekti v\u012bna<\/strong>, l\u012bdz \u0161im \u013coti izplat\u012bti, un da\u013ca no kuriem, k\u0101 tiek uzskat\u012bts, veicina v\u012bna sare\u017e\u0123\u012bt\u012bbu un veidojot savu “raksturu”.\n<\/p>\n \nAttiec\u012bbas v\u012bnu ar sk\u0101bekli \u0434\u0432\u043e\u0439\u0441\u0442\u0432\u0435\u043d\u043d\u044b.<\/p>\n \nK\u0101rt\u012bgs kontakts v\u012bnu ar sk\u0101bekli laik\u0101 ekspon\u0113\u0161anas laiku, piem\u0113ram, caur por\u0101m ozola mucas vai izmantojot tehnikas \u043c\u0438\u043a\u0440\u043e\u043e\u043a\u0441\u0438\u0433\u0435\u043d\u0430\u0446\u0438\u0438 \u2013 \u013cauj m\u012bkstin\u0101t, tan\u012bni un l\u012bdzsvarotu gar\u0161u.\n<\/p>\n \nTom\u0113r lieko sk\u0101bekli noved pie \u043f\u0435\u0440\u0435\u043e\u043a\u0438\u0441\u043b\u0435\u043d\u0438\u044e. <\/p>\n \nUzzin\u0101t v\u012bns ir viegli: kr\u0101sa vi\u0146am ir \u0442\u0443\u0441\u043a\u043b\u0435\u0435 un bie\u017ei vien tum\u0161\u0101ks, nek\u0101 vajadz\u0113tu b\u016bt, vi\u0146a vecum\u0101. Elpu vai malks apstiprin\u0101s diagnoze: aug\u013cu svaigumu gandr\u012bz neb\u016bs, bet p\u0113cgar\u0161a vieglu r\u016bgtenuma. Gar\u0161u un arom\u0101tu bie\u017ei vien ir to\u0146i \u043f\u043e\u0434\u043f\u0440\u0435\u0432\u0448\u0435\u0433\u043e \u0101bolu.\n<\/p>\n \nSk\u0101beklis var uzbrukt v\u012bns jebkur\u0101 posm\u0101 raudz\u0113\u0161anas, iztur\u0113\u0161anas vai uzglab\u0101\u0161anas (\u012bpa\u0161i, ja kor\u0137is ir iz\u017euvusi un s\u0113\u017e cie\u0161i).\n<\/p>\n \nBet nav nek\u0101du oksid\u0113\u0161an\u0101s \u2013 tas ir k\u013c\u016bdas rezult\u0101ts.\n<\/p>\n \nDaudzi stiprin\u0101tos v\u012bnus \u2013 \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u044b tipa “tony”, \u0445\u0435\u0440\u0435\u0441\u044b “palo \u043a\u043e\u0440\u0442\u0430\u0434\u043e”, “\u0430\u043c\u043e\u043d\u0442\u0438\u043b\u044c\u044f\u0434\u043e” un “\u043e\u043b\u043e\u0440\u043e\u0441\u043e”, muscat \u0420\u0443\u0442\u0435\u0440\u0433\u043b\u0435\u043d (Rutherglen) un \u0422\u043e\u043f\u0430\u043a (Topaque) Austr\u0101lij\u0101 un tradicion\u0101lo saldo v\u012bnu \u0411\u0430\u043d\u044c\u044e\u043b\u044c\u0441 un Mori (Francija) \u2013 pa\u013cauties uz iedarb\u012bba ar sk\u0101bekli, veidojot savu ori\u0123in\u0101lu ziedu pu\u0161\u0137i.\n<\/p>\n \n V\u0113l viens piem\u0113rs ir “\u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u043e\u0433\u043e” v\u012bna \u2013 madeira. Bet tur ir v\u0113l viena nianse \u2013 kars\u0113\u0161ana, t\u0101p\u0113c \u043f\u0435\u0434\u0430\u043d\u0442\u044b izdala v\u012bna tipa “madeira” atsevi\u0161\u0137u kategoriju.\n <\/p>\n \nDa\u017ei galda v\u012bni ir ar\u012b tradicion\u0101li dara pie\u0146emot oksid\u0101cijas, lai gan ne tik liel\u0101 m\u0113r\u0101, k\u0101 cien\u012bjami stiprin\u0101tos. J\u016bs bez p\u016bl\u0113m atrad\u012bsiet t\u0101das v\u012bna re\u0123ionos Vec\u0101s pasaules, kur ir trad\u012bcija, izmantojot laiku v\u012bna muc\u0101s, bie\u017ei vien pat bez papildin\u0101\u0161anas, kas tur b\u016btu sk\u0101beklis ietvaros. \u0160ie v\u012bni ir daudz “\u043e\u043a\u0441\u0438\u0434\u0430\u0442\u0438\u0432\u043d\u044b\u043c\u0438” \u012bpa\u0161\u012bbas: ar riekstiem un \u017e\u0101v\u0113tiem aug\u013ciem, vaska un medus, piem\u0113ram, \u2013 mal\u0101 no ac\u012bmredzamas “\u0445\u0435\u0440\u0435\u0441\u043d\u044b\u0445” (aldeh\u012bdu) to\u0146iem.\n<\/p>\n \nJa jums pat\u012bk v\u012bna \u0161\u0101d\u0101 stil\u0101, tad \u0161eit ir j\u016bsu izv\u0113le: Rioja (un sarkans un balts), \u0416\u044e\u0440\u0430, Lu\u0101ra (chenin \u0431\u043b\u0430\u043d\u044b), Dienvidu Rona, Pjemonta un Montalcino.\n<\/p>\n \nT\u0101 k\u0101 da\u017eas v\u012bna v\u012bnogu \u0161\u0137irnes \u2013 jo \u012bpa\u0161i, grenache \u2013 predispon\u0113ti pret oksid\u0101ciju (oksid\u0101cijas), citas \u0161\u0137irnes izr\u0101da \u043f\u0440\u043e\u0442\u0438\u0432\u043e\u043f\u043e\u043b\u043e\u0436\u0435\u043d\u043d\u0443\u044e tieksme \u2013 uz reductively procesiem, vai samazin\u0101jumi.<\/p>\n \nNo \u0137\u012bmijas viedok\u013ca, restaur\u0101cija \u2013 t\u0101 ir reakcija, ko pievieno\u0161anos elektronu un pazemina oksid\u0101cijas pak\u0101pes elementiem.\n<\/p>\n \nAttiec\u012bb\u0101 uz vainu, termins redukcija liecina kl\u0101tb\u016btni gaisto\u0161ie s\u0113ra savienojumi.\n<\/p>\n \nV\u012bnogu \u0161\u0137irnes, jo \u012bpa\u0161i tend\u0113tas uz redukcijas \u2013 syrah (shiraz) un sauvignon blanc, it \u012bpa\u0161i, ja v\u012bns no tiem dara vai uzglab\u0101 apst\u0101k\u013cos, kas ir pretrun\u0101 kontaktu ar sk\u0101bekli (skr\u016bv\u0113jamu kor\u0137i bie\u017ei ir priek\u0161noteikums samazin\u0101jumi, ja iek\u0101rtas pude\u013cu l\u012bnijas nav iestat\u012bta pareizi).\n<\/p>\n \nV\u012bnu, kas ilgi \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u043b\u0438\u0441\u044c uz neizjaucot, bie\u017ei vien ieg\u016bst \u012bpa\u0161\u012bbas, kas ir rakstur\u012bgas emisijas samazin\u0101\u0161anas, jo miru\u0161ie raugi, ir apvelt\u012bti ar sp\u0113c\u012bgu \u0430\u043d\u0442\u0438\u043e\u043a\u0438\u0441\u043b\u0438\u0442\u0435\u043b\u044c\u043d\u044b\u043c efektu.\n<\/p>\n \nSav\u0101s gal\u0113jas izpausm\u0113s, paz\u012bmes redukcijas izpau\u017eas atvairot smar\u017e\u0101m: satrun\u0113jis olu vai v\u0101r\u012btu k\u0101postu.\n<\/p>\n \nBet neliela da\u013ci\u0146a veikls redukcijas var pievienot vainu nepiecie\u0161am\u0101s sare\u017e\u0123\u012bt\u012bbas. Rakstur\u012bgo nokr\u0101su “\u0447\u0438\u0440\u043a\u043d\u0443\u0442\u043e\u0439 s\u0113rkoci\u0146i” da\u017eiem v\u012bniem no \u0161\u0137irnes chardonnay un objekt\u012bva sauvignon-\u0441\u0435\u043c\u0438\u0439\u043e\u043d, kas raudz\u0113ts ar ozola \u2013 rezult\u0101ts samazin\u0101jumi. T\u0101pat k\u0101 “d\u016bmu”, “\u043e\u0440\u0443\u0436\u0435\u0439\u043d\u043e-\u043a\u0440\u0435\u043c\u043d\u0435\u0432\u044b\u0439” tonis ir daudzu slavenu v\u012bnu no \u0161\u0137irnes sauvignon blanc (Pouilly-Velkmes).\n<\/p>\n \nPaties\u012bb\u0101, liel\u0101k\u0101 da\u013ca \u012bpa\u0161\u012bbas v\u012bna, ko sauc par “\u043c\u0438\u043d\u0435\u0440\u0430\u043b\u044c\u043d\u043e\u0441\u0442\u044c\u044e”, ir rezult\u0101ts samazin\u0101jumi.\n<\/p>\n \nKalifornijas v\u012bna Jamie Kaudzes (Jamie Kutch) ir p\u0101rliecin\u0101ts, ka viegla redukcija var \u013coti daudz dot balto v\u012bniem, \u0432\u044b\u0434\u0435\u0440\u0436\u0438\u0432\u0430\u0435\u043c\u044b\u043c muc\u0101s \u2013 \u012bpa\u0161i chardonnay. “Ar m\u0113ru, tas uzmundrina pumpuri, \u2013 vi\u0146\u0161 saka. \u2013 Ja visu dara pareizi, tad san\u0101k daudz vair\u0101k individu\u0101la un v\u012bna, jo v\u012bna bez t\u0101. Uz r\u012bkles \u0161\u0101da v\u012bna var b\u016bt vienk\u0101r\u0161i kosmoss!”\n<\/p>\n \nBet ne visi ir t\u0101di fani.\n<\/p>\n \nFilips \u0414\u044e\u043b\u043e\u043d (Philippe Dulong), \u043a\u043e\u043d\u0441\u0443\u043b\u044c\u0442\u0438\u0440\u0443\u044e\u0449\u0438\u0439 v\u012bndaris Chateau Brown, akt\u012bvi nov\u0113r\u0161 procesiem redukcijas saviem v\u012bniem. \nJa j\u016bs, piem\u0113ram, \u0414\u044e\u043b\u043e\u043d, nav saj\u016bsm\u0101 par to\u0146iem redukcijas, tad jums b\u016bs pat\u012bkami uzzin\u0101t, ka:<\/p>\n \nV\u012bns ar p\u0113d\u0101m samazin\u0101jumi bie\u017ei vien var “iz\u0101rst\u0113t” ar vienk\u0101r\u0161u \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f. No da\u017eiem to\u0146iem redukcijas var ar\u012b atbr\u012bvoties, iemetot gl\u0101z\u0113 vara ni\u0137e\u013ca un \u043f\u043e\u043a\u0440\u0443\u0442\u0438\u0432 to.\n<\/p>\n \nJ\u0101, un izskat\u0101s, ka tas ir diezgan jautri, ja j\u016bs v\u0113laties att\u0113lot no sevis gudro.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 (Brettanomyces) \u2013 tas ir sve\u0161\u0137erme\u0146i raugs \n “Lielais Bourgogne (burgundijas), \u2013 raksta meistars v\u012bna Anthony Hanson izdevum\u0101 1982 gada, \u2013 smar\u017eo s\u016bdi. Ne vienm\u0113r, protams. Bet \u0161iem v\u012bniem bie\u017ei vien ir smar\u017eas sadal\u012b\u0161an\u0101s preces \u2013 augu vai dz\u012bvnieku”.\n <\/p>\n \nLai gan m\u016bsdienu pinot noir reti smar\u017eo fek\u0101lijas, paldies dievam, \u2013 piln\u012bgi iesp\u0113jams, ka da\u013ca no \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0438, kas bija pr\u0101t\u0101 Hanson \u2013 tas ir darb\u012bbas rezult\u0101ts \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430.\n<\/p>\n \u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/strong> (vai sa\u012bsin\u0101ti brett) \u2013 tie ir sve\u0161i raugs, kas att\u012bst\u0101s uz v\u012bniem ar zemu sk\u0101bumu.\n<\/p>\n \nV\u012bns ir \u012bpa\u0161i tend\u0113tas elektrisk\u0101s \u0431\u0440\u0435\u0442\u0442\u043e\u043c, kad galvenie raugs \u2013 Saccharomyces cerevisiae \u2013 iet boj\u0101 l\u012bdz tam, kad beidzies ferment\u0101cijas process. Bet brett var att\u012bst\u012bties un laik\u0101 ekspon\u0113\u0161anas laiku, it \u012bpa\u0161i, ja pieteikums s\u0113ra dioks\u012bds bija \u013coti ierobe\u017eota.\n<\/p>\n \n\u041e\u0431\u043e\u0441\u043d\u043e\u0432\u0430\u0432\u0448\u0438\u0441\u044c vaina, brett s\u0101k ra\u017eot veselu kokteili savienojumi, kas atbild par rakstur\u012bgas smar\u017evielas vi\u0146a kl\u0101tb\u016btnes. Pirmk\u0101rt, tas ir:<\/p>\n \nLielos daudzumos \u0161\u012bs vielas ne tikai samazina aug\u013cu notis, vi\u0146i s\u0101k domin\u0113t \u0161aj\u0101 arom\u0101t\u0101.\n<\/p>\n \nDaudzi uzskata, ka \u013coti mazos daudzumos kl\u0101tb\u016btni \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u0430 piebilst vainu \u043a\u043e\u043c\u043f\u043b\u0435\u043a\u0441\u043d\u043e\u0441\u0442\u0438, it \u012bpa\u0161i, ja likt uzsvaru uz aso-k\u016bpin\u0101t\u0101 spektr\u0101 \u0431\u0440\u0435\u0442\u0442\u0430.\n<\/p>\n \n“L\u012bdz br\u012bdim, kad \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441 neizpau\u017eas skaidrs veid\u0101, vi\u0146\u0161 ir sp\u0113j\u012bgs dar\u012bt v\u012bnu sare\u017e\u0123\u012bt\u0101k un interesant\u0101k,” uzskata Steve \u0412\u0435\u0431\u0431\u0435\u0440 (Steve Webber), v\u012bndaris De Bortoli, Austr\u0101lija. “Man person\u012bgi pat\u012bk t\u0101s ietekme uz bruto t\u012bkams sarkano v\u012bnu”.\n<\/p>\n \nTom\u0113r kopum\u0101 kl\u0101tb\u016btni \u0431\u0440\u0435\u0442\u0442\u0430 ar smalkiem v\u012bniem, pamatojoties uz pinot noir \u0161odien ir k\u013cuvis daudz maz\u0101k pie\u0146emams, nek\u0101 agr\u0101kos laikos.\n<\/p>\n Chateau Musar, ir paz\u012bstama ar savu sk\u0101bumu n\u016bja <\/p>\n \nN\u016bja sk\u0101bumu<\/strong> (Volatile acidity, VA), k\u0101 izriet no nosaukuma \u2013 t\u0101 ir t\u0101 da\u013ca sk\u0101bju vaina, ko var no\u0137ert degunu (at\u0161\u0137ir\u012bb\u0101 no tiem tauksk\u0101bes, kas j\u016btami gar\u0161a).\n<\/p>\n \nGalvenie vain\u012bgie \u2013 eti\u0137sk\u0101be (smar\u017eo p\u0113c eti\u0137a) un t\u0101 esteru \u2013 etilacet\u0101ts (smar\u017eo p\u0113c lakas). Attiec\u012bba \u0161iem savienojumiem var iev\u0113rojami at\u0161\u0137irties.\n<\/p>\n \nK\u0101 gad\u012bjum\u0101 ar \u0431\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441\u043e\u043c, bakt\u0113rija, kura ir atbild\u012bga par \u043b\u0435\u0442\u0443\u0447\u0443\u044e sk\u0101bumu, akt\u012bvi att\u012bst\u0101s apst\u0101k\u013cos zemu sk\u0101bumu un paaugstin\u0101ts cukurs.\n<\/p>\n \nLai gan augstu l\u012bmeni n\u016bja sk\u0101buma tiek uzskat\u012bta par nev\u0113lamu, da\u017eos gad\u012bjumos nelielu l\u012bmenis var b\u016bt \u013coti noder\u012bgs, jo \u012bpa\u0161i \u0431\u043e\u0442\u0440\u0438\u0442\u0438\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u044b\u0445 v\u012bniem. <\/p>\n “Lab\u0101kais \u0421\u043e\u0442\u0435\u0440\u043d\u0430\u0445 to labi, \u2013 teica \u0161efs-v\u012bnzi\u0146u Restaurant Gordon Ramsay. \u2013 Vi\u0146a piebilst, kaisle un pal\u012bdz l\u012bdzsvarot v\u012bns. Bez vi\u0146as saldu v\u012bniem bie\u017ei vien pietr\u016bkst gr\u016bt\u012bbas”.\n<\/p>\n \nN\u016bja sk\u0101bums ir vieta un \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0435 da\u017eiem sarkanv\u012bniem, jo \u012bpa\u0161i tiem, kuri pavada daudz laika, kublu. Tas ir iemesls, k\u0101p\u0113c LK bie\u017ei vien ir saist\u012bta ar it\u0101lijas sarkanajiem v\u012bniem, jo \u012bpa\u0161i \u2013 tradicion\u0101lo stilu Amarone un Barolo.\n<\/p>\n \nBet n\u016bja sk\u0101bumu, protams, ir rakstur\u012bgs ne tikai it\u0101\u013cu v\u012bniem. T\u0101 redzama, piem\u0113ram, pa\u0161\u0101 slavenaj\u0101 l\u012bv\u0101nu sarkan\u0101 \u2013 Chateau Musar, k\u0101 ar\u012b da\u017eos paraugos Ch\u00e2teauneufs-du-P\u00e2pe (Ronas Ieleja-Francija).\n<\/p>\n \nPat visvair\u0101k delik\u0101ts \u0161\u0137irne \u2013 pinot noir \u2013 var uzvar\u0113t, vieglas kl\u0101tb\u016btnes LK. \u013boti maz\u0101s dev\u0101s tas pal\u012bdz atkl\u0101t to ziedu tonis.\n<\/p>\n \nTom\u0113r, sauso balto v\u012bnu, n\u016bja sk\u0101bumu liel\u0101ko da\u013cu atz\u012bst k\u0101 viennoz\u012bm\u012bgs defekts.\n<\/p>\n \nSavienojums 2, 4, 6 – \u0442\u0440\u0438\u0445\u043b\u043e\u0440\u0430\u043d\u0438\u0437\u043e\u043b (THA)vad\u012bba ir atbild\u012bga par liel\u0101ko da\u013cu vainas boj\u0101jumus v\u012bna defekta d\u0113\u013c sastr\u0113gumi.\n<\/p>\n \nPaties\u012bba ir, ir vesela saime ar savienojumus, kuru d\u0113\u013c v\u012bns var b\u016bt appel\u0113jis smar\u017ea vai, vismaz, zaud\u0113t dz\u012bvo aug\u013cu gar\u0161as.\n<\/p>\n \nJa jums kaut k\u0101 lik\u0101s, ka j\u016bs esat saskat\u012bju\u0161as arom\u0101ti, \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u044e\u0449\u0438\u0435 smar\u017ea sak\u0146augiem, kas \u043b\u0443\u0430\u0440\u0441\u043a\u0438\u0445 \u0441\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430\u0445 vai Muscadet, tad, iesp\u0113jams, jums nav k\u013c\u016bd\u012bjies. V\u012bnogul\u0101ji \u0161aj\u0101 re\u0123ion\u0101 (un da\u013c\u0113ji Chablis, Bordeaux un Beaujolais) ir pak\u013cautas s\u0113n\u012b\u0161u infekcij\u0101m, kas izraisa izgl\u012bt\u012bba \u0433\u0435\u043e\u0441\u043c\u0438\u043d\u0430 \u2013 izskats \u0437\u0435\u043c\u043b\u0438\u0441\u0442\u043e\u0433\u043e smar\u017eas.\n<\/p>\n \nLai gan da\u017ei v\u012bni \u2013 it \u012bpa\u0161i, viegl\u0101s mundri balti, piem\u0113ram, \u0412\u0438\u043d\u044c\u044e Verde un jaunie rieslings \u2013 ir atliku\u0161o oglek\u011da dioks\u012bdu, \u043f\u043e\u0449\u0438\u043f\u044b\u0432\u0430\u044e\u0449\u0443\u044e valoda, kluss, v\u012bna, kopum\u0101 burbu\u013ci b\u016bt nevajadz\u0113tu. Ja j\u016bsu satur \u2013 ir liela iesp\u0113ja, ka br\u012bd\u012b, kad izlie\u0161anas pudel\u0113s v\u012bnu v\u0113l palika \u043d\u0435\u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u044b\u0439 cukuru un dz\u012bvo mier\u012bgi, un tagad v\u012bns \u0434\u043e\u0431\u0440\u0430\u0436\u0438\u0432\u0430\u0435\u0442 pudel\u0113; v\u012bniem, nav iecer\u0113ts k\u0101 dzirksto\u0161s, tas ir netikums.<\/p>\n","protected":false},"excerpt":{"rendered":" K\u0101 gad\u012bjum\u0101 ar britu m\u0113rci “Marm\u012bts”, kas ir pie\u0146emts vai adore vai ien\u012bst, m\u0113s esam spiesti palikt pie saviem”, apsprie\u017eot kop\u0113j\u0101s defekti v\u012bna….<\/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-6325","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\/6325","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=6325"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6325\/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=6325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
Oksid\u0101cija (oksid\u0113\u0161an\u0101s)<\/h2>\n
Redukcija<\/h2>\n
\n“\u0422\u0438\u043e\u043b\u043e\u0432\u044b\u0435 p\u0113das redukcijas aizsedz visu aug\u013cu gar\u0161as v\u012bnu, \u2013 vi\u0146\u0161 paskaidro, \u2013 un es daru visu, ko varu, lai mani v\u012bna saglab\u0101tu savu aug\u013cu un t\u012br\u012bbu”.\n<\/p>\n\u0411\u0440\u0435\u0442\u0442\u0430\u043d\u043e\u043c\u0438\u0446\u0435\u0441<\/h2>\n
\n (nav nek\u0101das, \u2013 betona).<\/p>\n\n
N\u016bja sk\u0101bumu<\/h2>\n
“Slim\u012bba kor\u0137a”<\/h2>\n
\n
\nKo v\u0113l<\/h3>\n