\n Bet m\u0113s atgriez\u012bsimies pie norm\u0101l\u0101m un apsv\u0113rt pirm\u0101 dal\u012b\u0161an\u0101s v\u012bnogu v\u012bns:\n<\/p>\n
Spirta saturu<\/h2>\n
\nDabisk\u0101 spirta saturs v\u012bn\u0101, ir atkar\u012bgs no cukura daudzumu sul\u0101 ogu v\u012bnogu uzs\u0101k\u0161anas br\u012bd\u012b ferment\u0101cijas un sp\u0113jas rauga p\u0101rstr\u0101d\u0101t \u0161o cukuru spirt\u0101. Nek\u0101 vair\u0101k nobriedu\u0161u ogu \u2013 jo vair\u0101k cukura, jo liel\u0101kas gr\u0101du v\u012bna. Tas ir pats vienk\u0101r\u0161\u0101kais, un kura atkar\u012bba. T\u0101p\u0113c, lai v\u012bnu no karst\u0101 novad\u0101, un parasti ir stipr\u0101ka v\u012bna, vair\u0101k atdzist. Veidi v\u012bna cietok\u0161\u0146a var iesniegt \u0161\u0101di:\n<\/p>\n
\n\u0421\u043b\u0430\u0431\u043e\u0430\u043b\u043a\u043e\u0433\u043e\u043b\u044c\u043d\u043e\u0435 v\u012bns<\/strong> ir v\u012bns cietoksni 6-11 gr\u0101diem. Piem\u0113rs: stiprin\u0101tais portug\u0101\u013cu Vinho Verde (Za\u013cais v\u012bns), dzirksto\u0161ais Asti.\n<\/p>\n \nDab\u012bga stiprin\u0101to v\u012bnu<\/strong> \u2013 tas ir v\u012bns no dabas sp\u0113ka 14-16 gr\u0101diem. Tas ir vid\u0113ji. Balto v\u012bnu spirts tiek sajusta sp\u0113c\u012bg\u0101ka, t\u0101p\u0113c vi\u0146iem defin\u012bcija ir “sp\u0113c\u012bgs” s\u0101kas zem\u0101k, nek\u0101 sarkanajiem.\n<\/p>\n \n\u041a\u0440\u0435\u043f\u043b\u0435\u043d\u043e\u0435 v\u012bns<\/strong> ir v\u012bns, kur\u0101 tika pievienots alkohols bez<\/i> dabisk\u0101 spirta r\u016bg\u0161anas. Parasti, runa nav par t\u012br\u0101 spirt\u0101, bet par \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u043d\u043e\u043c \u0434\u0438\u0441\u0442\u0438\u043b\u043b\u044f\u0442\u0435 (ja portug\u0101les portv\u012bnu kl\u0101stu, sp\u0101nijas \u0445\u0435\u0440\u0435\u0441\u043e\u0432, portug\u0101\u013cu \u043c\u0430\u0434\u0435\u0439\u0440\u044b).<\/p>\n Pievienot t\u012bru graudu vai bie\u0161u spirts-\u0440\u0435\u043a\u0442\u0438\u0444\u0438\u043a\u0430\u0442, lai ieg\u016btu stiprin\u0101t\u0101 v\u012bnogu v\u012bnu var, piem\u0113ram, uz ra\u017eo\u0161anas r\u016bpn\u012bcas Masandras. Bet sakar\u0101 ar to, ka tie stiprin\u0101tos dz\u0113rienus, un nevar d\u0113v\u0113t par v\u012bnu, bet tikai “v\u012bna dz\u0113riens”, – piev\u0113rst uzman\u012bbu uz eti\u0137etes:\n<\/p>\n \nTurpinot iepriek\u0161\u0113jo t\u0113mu. Ja raugs p\u0101rveidoja visu cukuru no v\u012bnogu sulas, alkohols, tad cukura vainas d\u0113\u013c gandr\u012bz nav palicis, un v\u012bns san\u0101ca sausa. Ja raugs nav sp\u0113ju\u0161i to izdar\u012bt, vai vi\u0146iem ne\u013c\u0101va, tad \u0161is cukurs ir palicis vainas \u2013 un, l\u016bk, mums da\u013c\u0113ji vis\u0101das un salds iesp\u0113jas. T\u0101tad, iedal\u012bjums p\u0113c m\u0113r\u0101 saldumi:\n<\/p>\n Sausais v\u012bns<\/strong> \u2013 tas ir v\u012bns ar minim\u0101lu saturu dabas atliku\u0161o cukuru. Visp\u0101r\u0113j\u0101 gad\u012bjum\u0101, lai eiropas un krievijas v\u012bniem ir z\u012bme, l\u012bdz 4 gk. <\/p>\n \nAtceries, m\u0113s run\u0101j\u0101m, ka, lai baltv\u012bna j\u0113dziens “sabiedr\u012bba” s\u0101kas \u0101tr\u0101k, nek\u0101, sarkan\u0101? L\u012bdz\u012bga v\u0113sture ar dzirksto\u0161o saldumu. Sakar\u0101 ar to, ka v\u012bns, kas padara k\u016bs\u0101jo\u0161s, daudz \u043a\u0438\u0441\u043b\u0435\u0435 parast\u0101s (klus\u0101), salduma to uztver v\u0101j\u0101ka. T\u0101p\u0113c, lai dzirksto\u0161ie pie\u0146emta sava skala “sausumu”, kur j\u0113dziens “sausais dzirksto\u0161ais<\/b>” s\u0101kas no z\u012bmes aug\u0161\u0113j\u0101 apm\u0113ram 30 g \/ l (saj\u016btiet at\u0161\u0137ir\u012bbu!), k\u0101 atz\u012bme 4 g \/ l, kas atbilst j\u0113dzienam “ekstra brut”.\n<\/p>\n Pussausais, pussaldais v\u012bns<\/strong> ir v\u012bns, kur\u0101 palika dabisko v\u012bnogu cukurs vid\u0113ji l\u012bdz 50 gk.\n<\/p>\n \nGad\u012bjum\u0101, ja da\u013c\u0113ji vis\u0101das versijas, runa ir par \u043d\u0430\u043c\u0435\u0440\u0435\u043d\u043d\u043e\u043c p\u0101rtrauk\u0161anu ferment\u0101cijas lai saglab\u0101tu atliku\u0161o saldumi. Un parasti tas tiek dar\u012bts, lai sl\u0113ptu cukuru tr\u016bkumu v\u012bna. T\u0101d\u0113\u013c j\u016bs noteikti dzird\u0113siet no v\u012bna neb\u016btisko viedokli, ka “pussausais un pussaldais v\u012bns \u2013 tas ir piespiedu \u043f\u043e\u043b\u0443\u043c\u0435\u0440\u0430 nolaid\u012bgo v\u012bndaris”. Pie \u0161\u0101diem \u0441\u043d\u043e\u0431\u0430\u043c izturos un es, atz\u012bstot pieejam\u012bba iz\u0146\u0113mumi, piem\u0113ram, francijas roz\u0101 v\u012bns Rose d ‘ Anjou, balta da\u013c\u0113ji sausu ung\u0101ru v\u012bnus un nek. citi\n<\/p>\n Jo r\u016bg\u0161anas process aptur\u0113ts, misas saglab\u0101 cukurs, bet nav laika, lai izsauktu cietoksnis, t\u0101p\u0113c da\u013c\u0113ji sausu un pussaldais v\u012bns bie\u017ei vien vill\u0101s-viegli alkoholiskie:<\/p>\n Pussausais \u0430\u043d\u0436\u0443\u0439\u0441\u043a\u043e\u0435 ro\u017eu cietoksni 10,5%<\/p>\n \nDab\u012bga salds v\u012bns<\/strong> \u2013 tas ir v\u012bns ar saturu dabisko cukuru atlikums ir liel\u0101ks par 50 gl. Un te s\u0101kas nianses.<\/p>\n \nDabiski salds v\u012bns var sa\u0146emt, p\u0101rtraucot r\u016bgt. Viens no veidiem, k\u0101 to izdar\u012bt, ir pievienot spirtudestil\u0101ts, t\u0101p\u0113c liel\u0101k\u0101 da\u013ca stiprin\u0101to v\u012bnu \u2013 nav sausa. <\/p>\n \nK\u0101 var \u0146emt ogas, kuros ir tik daudz cukura, ka raugs ar vi\u0146u vienk\u0101r\u0161i nav gal\u0101 un mirst, nav \u0434\u043e\u0435\u0432. <\/p>\n \nOtrais gad\u012bjums noteikti ir saist\u012bts ar kaut ko \u012bpa\u0161u: t\u0101 ir vai v\u0113l\u0101s sav\u0101kt piem\u0113rotu \u0161\u0137ir\u0146u piem\u0113rot\u0101 viet\u0101, vai \u043f\u043e\u0434\u0441\u0443\u0448\u0438\u0432\u0430\u043d\u0438\u0435 ra\u017eas, lai palielin\u0101tu koncentr\u0101ciju asinsz\u0101li (sk. \u0420\u0435\u0447\u043e\u0442\u043e), vai sasald\u0113jot ogas (skat\u012bt \u0410\u0439\u0441\u0432\u0430\u0439\u043d), vai dievs ir v\u0113sts, ko v\u0113l. \u0160\u0101dos \u012bpa\u0161os gad\u012bjumos pie\u0146emts run\u0101t ar\u012b par \u012bpa\u0161u veidu dab\u012bgo saldo v\u012bnu, kas attiecin\u0101ma uz “c\u0113lo” un d\u0101rga.\n<\/p>\n It\u0101lijas “c\u0113lu” salds v\u012bns \u0420\u0435\u0447\u043e\u0442\u043e di Soave<\/p>\n \n\u0417\u0430\u043c\u043e\u0440\u043e\u0447\u043a\u0438 par \u0161o t\u0113mu varat izp\u0113t\u012bt \u0161aj\u0101 rakst\u0101 saldie v\u012bni no Francijas.<\/p>\n \nTas mums par to, burbu\u013ci, kas ir b\u016bt\u012bba CO2, veidojas ferment\u0101cijas proces\u0101 un \u0443\u0434\u0435\u0440\u0436\u0430\u043d\u043d\u043e\u0435 pudel\u0113 pirms pasnieg\u0161anas. Labirints visas metodes ir sa\u0146emta burbu\u013ci izkl\u0101st\u012bti rakst\u0101 “k\u0101 to dara dzirksto\u0161ais v\u012bns?”. \u0160eit vienk\u0101r\u0161i teiksim, ka v\u012bns notiek:<\/p>\n \nDzirksto\u0161ais<\/strong> \u2013 tas, kur\u0101 ir oglek\u013ca dioks\u012bds, kas rad\u0101s laik\u0101 ferment\u0101cijas, tika saglab\u0101ta un \u0431\u0443\u0442\u0438\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0430.\n<\/p>\n \nDzirksto\u0161ie v\u012bni at\u0161\u0137iras p\u0113c skaita sav\u0101kto oglek\u013ca dioks\u012bdu. It\u0101lij\u0101 \u043f\u043e\u043b\u043d\u043e\u0432\u0435\u0441\u043d\u043e\u0435 dzirksto\u0161ais (kur daudz burbu\u013ci, gandr\u012bz k\u0101 \u0161ampanie\u0161a) pie\u0146emts saukt spumante (vino spumante), un kur to ir maz\u0101k \u2013 \u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435 (vino frizzante). Francij\u0101 tiem atbilst van musso (vin mousseux) un van \u043f\u0435\u0442\u0438\u0439\u043e (vin p\u00e9tillant).<\/p>\n \nKlusa<\/strong> \u2013 kur\u0101 visu og\u013csk\u0101bo g\u0101zi atst\u0101ja v\u012bns pirms t\u0101 iepild\u012b\u0161anas pudel\u0113s. <\/p>\n \nVienk\u0101r\u0161a un saprotama dal\u012b\u0161anos. \u0160\u0137ietami.<\/p>\n \nSarkanais v\u012bns<\/strong> \u2013 v\u012bns, kas ra\u017eots no tum\u0161i \u0101das v\u012bnogu \u0161\u0137irn\u0113m. Visu kr\u0101su v\u012bns ieg\u016bst no mizi\u0146as ogas, kas satur antoci\u0101nu \u2013 kr\u0101svielu pigmenti. M\u012bkstums liel\u0101ko ogu \u0161\u0137irnes \u0431\u0435\u0441\u0446\u0432\u0435\u0442\u043d\u0430. T.i. kr\u0101sa ir, bet t\u0101 ir \u013coti b\u0101la, ar to\u0146os za\u013c\u0161. \u0420\u0435\u0434\u0447\u0430\u0439\u0448\u0435\u0435 iz\u0146\u0113mums \u2013 \u0161\u0137irnes ar kr\u0101sotu m\u012bkstumu, ko franc\u016b\u017ei sauc par skaistu \u0441\u043e\u0431\u0438\u0440\u0430\u0442\u0435\u043b\u044c\u043d\u044b\u043c terminu “\u0442\u0430\u043d\u0442\u044c\u044e\u0440\u044c\u0435” (teinturier). Pie \u0161\u0101diem \u0434\u0438\u043a\u043e\u0432\u0438\u043d\u0430\u043c attiecas zin\u0101ms, krieviem \u0161\u0137irne \u0441\u0430\u043f\u0435\u0440\u0430\u0432\u0438, kas ar gruzijas pat tulko k\u0101 “kr\u0101sa”.<\/p>\n Baltais v\u012bns<\/strong> \u2013 v\u012bns, gai\u0161u \u0101du v\u012bnogu \u0161\u0137irn\u0113m. Vai nu no tum\u0161i \u0101das, kuriem nav dota pies\u0101tin\u0101tos kr\u0101su no \u0101das, veicot \u013coti r\u016bp\u012bgu ve\u013cas izgrie\u0161ana. Praks\u0113 \u0161ampanie\u0161a vai v\u012bna ir termins ” blanc de noir (blanc-de-noirs, burtiski “baltais un melnais”), lai atsauktos uz balto dzirksto\u0161ajiem v\u012bniem, kas uz\u0146emti no melnajiem v\u012bnogu \u0161\u0137irn\u0113m.<\/p>\n Baltais \u0161ampanieti no sarkano v\u012bnogu “blanc de noir”<\/p>\n \nRoz\u0101 v\u012bns<\/strong> \u2013 v\u012bna ra\u017eo\u0161an\u0101 kur\u0101 izmantoti tum\u0161a \u0101da \u0161\u0137irnes, bet t\u0101d\u0101 veid\u0101, lai kr\u0101so\u0161ana sulas spie\u0161anai un macer\u0101cijas nebija intens\u012bva.<\/p>\n Asv eti\u0137et\u0113m \u0441\u043b\u0430\u0431\u043e\u043e\u043a\u0440\u0430\u0448\u0435\u043d\u043d\u044b\u0435 roz\u0101 v\u012bni bie\u017ei ir apz\u012bm\u0113tas ar v\u0101rdu “blush” (vi\u013c\u0146i). <\/p>\n \nOran\u017es v\u012bns<\/strong> \u2013 tas ir v\u012bns no balto v\u012bnogu \u0161\u0137irn\u0113m, kas sast\u0101d\u012btas, piem\u0113ram, sarkan\u0101, t.i., ilgsto\u0161\u0101 kontakt\u0101 sulas ar mizu ogas, kas padara to kr\u0101su, gar\u0161u un arom\u0101tu, kas ir \u013coti pies\u0101tin\u0101ts.<\/p>\n V\u012bns ir sadal\u012bta \u043c\u043e\u043d\u043e\u0441\u043e\u0440\u0442\u043e\u0432\u043e\u0435<\/strong> aka \u0441\u0435\u043f\u0430\u0436\u043d\u043e\u0435 (no fr. c\u00e9page \u2013 v\u012bnogu \u0161\u0137irne) un \u043a\u0443\u043f\u0430\u0436\u043d\u043e\u0435, kas darin\u0101ts no objekt\u012bva<\/strong> (\u0161\u0137ir\u0146u mais\u012bjuma). Un nav iemesla apgalvot, ka \u0441\u0435\u043f\u0430\u0436 lab\u0101k p\u0101rsegs, vai otr\u0101di. Lieta t\u0101da, ka kvalit\u0101te un cie\u0146as v\u012bna nosaka ne tikai \u0161\u0137irne, bet ar\u012b daudz citiem faktoriem (sk. j\u0113dzienu terroir).<\/p>\n \nTom\u0113r, nor\u0101de \u0161\u0137irnes uz eti\u0137etes v\u012bnu padara saprotam\u0101ka un tuv\u0101k pat\u0113r\u0113t\u0101jam. Un, ja pie v\u012bndara ir pamats uzskat\u012bt, ka vi\u0146u v\u012bns ir veiksm\u012bgi iemieso konkr\u0113tu \u0161\u0137irni, tad vi\u0146\u0161 nor\u0101da uz eti\u0137etes. It \u012bpa\u0161i, ja tas ir galvenais \u0161\u0137irne, lai vi\u0146a valsti. Vai \u0161\u012b \u0161\u0137irne pieder pie skaitu tautas starptautisk\u0101 \u0161\u0137irnes (merlot, chardonnay, cabernet sauvignon un citi), bet gan vair\u0101k v\u012bnog\u0101m lepoties nav ar ko…\n<\/p>\n \nGr\u016bt\u012bbas s\u0101kas pie neapstr\u0101d\u0101ti \u0432\u0438\u043d\u043e\u043c\u0430\u043d\u0430, kad vi\u0146\u0161 pa\u0146em rok\u0101s pudeli fran\u010du \u043a\u043b\u0430\u0441\u0441\u0438\u0444\u0438\u0446\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0433\u043e v\u012bna. Vi\u0146am uz eti\u0137etes \u0161\u0137irne ir nor\u0101d\u012bts reti. Jo trad\u012bcijas augstas fran\u010du v\u012bna pie\u0146emts uzskat\u012bt, ka visu iz\u0161\u0137ir terroir. Tai skait\u0101, no k\u0101das \u0161\u0137irnes vai \u0161\u0137ir\u0146u mais\u012bjuma, ra\u017eo v\u012bnu \u0161aj\u0101 makulat\u016bras zemes. Uz eti\u0137etes j\u0113dziens “terroir” ieg\u016bst formu \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430, un “ar to viss ir pateikts”. Par to zem\u0101k.<\/p>\n \nLai k\u0101ds b\u016btu v\u012bns, kur tas dar\u012bts. K\u0101 v\u012bnogas vi\u0146am kaut kur ir audz\u0113ju\u0161i. Un tas var b\u016bt at\u0161\u0137ir\u012bgs no vietas. Lai v\u012bnu augstas klases \u0161\u012bs vietas j\u0101sakr\u012bt. T\u0101p\u0113c, ka transport\u0113\u0161anas laik\u0101 ogas (vai \u0432\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b\u0430) kvalit\u0101te kopsummas v\u012bna noteikti cie\u0161. Turkl\u0101t, ja jums ir paz\u012bstams j\u0113dziens “terroir”, tad jums ir saprotama noz\u012bme dzim\u0161anas vietas v\u012bnogu kvalit\u0101ti un l\u012bmeni, v\u012bna.\n<\/p>\n \nT\u0101p\u0113c tika izstr\u0101d\u0101ti valsts vai starptautisk\u0101s klasifik\u0101cijas sist\u0113mu, v\u012bna, pamatojoties uz kontroli par izejvielu izcelsmi un pa\u0161a vaina.\n<\/p>\n \nApak\u0161\u0101 ir \u0161\u0101das grad\u0101cijas ir izvietoti m\u0101jas v\u012bns. V\u0101rds “galds” \u0161eit nor\u0101da uz to, ka \u0161o v\u012bnu dzer iesalu \u0113dienu, un self-kult\u016bras v\u0113rt\u012bbas, tas nerada. \u0412\u0438\u043d\u043e\u043c\u0430\u0442\u0435\u0440\u0438\u0430\u043b uz galda v\u012bniem var b\u016bt atvests no citas valsts. Vi\u0146am nav b\u016btiski.\n<\/p>\n It\u0101\u013cu galda sarkanv\u012bns<\/p>\n \nAugst\u0101kas kategorijas p\u0113c \u0161\u012bs sist\u0113mas klasifik\u0101cijai ir v\u012bns, kontrol\u0113ta p\u0113c izcelsmes<\/strong>. Lai m\u0113r\u0137us \u0161\u0101du kontroli v\u012bna valstu teritorij\u0101 tika sadal\u012bti t\u0101 saukto “\u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u044b” \u2013 ra\u017eo\u0161anas zonu ar noteikto \u0123eogr\u0101fisk\u0101m robe\u017e\u0101m un noteikumiem v\u012bna. Ja uz eti\u0137etes ir nor\u0101d\u012bts \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d, tad viss p\u0101r\u0113jais ir “netie\u0161i”, t.i., ej lasi noteikumus \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430.\n<\/p>\n Fran\u010du v\u012bnu \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 Margo<\/p>\n \n Tas ir atsevi\u0161\u0137s traka t\u0113ma, kas atkl\u0101j mums raksta par v\u012bnu klasifik\u0101ciju.\n<\/p>\n \nS\u0101ksim ar to, ka troksnis var rangs tikai v\u012bnu, kas ir uz to sp\u0113j\u012bgi. T\u0101p\u0113c galvenais iedal\u012bjums ir \u0161\u0101ds:<\/p>\n \nTom\u0113r gr\u016bt\u012bbas vainas ir vajadz\u012bga ne vienm\u0113r un ne visiem. Tirgum ir vajadz\u012bgi jauni v\u012bni, kas var dzert uzreiz un labpr\u0101t. Un t\u0101di v\u012bni veido liel\u0101ko da\u013cu no t\u0101, ko m\u0113s redzam veikalu plauktos. Lai vi\u0146iem vair\u0101k ir piem\u0113rojams termins “der\u012bguma termi\u0146\u0161”.\n<\/p>\n \nUz pudel\u0113m raksta, ka “der\u012bguma termi\u0146\u0161 nav ierobe\u017eots”. Tas noz\u012bm\u0113 tikai to, ka \u0161o v\u012bnu nevar saind\u0113jies. Un t\u0101 ir taisn\u012bba. Bet dzert v\u012bnu, kur\u0101 ir mirusi viss ir br\u012bni\u0161\u0137\u012bgi, mums l\u012bdz\u012bgu nav. Ar jauniem v\u012bniem, kas nav paredz\u0113ti sl\u0113d\u017ea \u0101trumu, ir \u013coti spilgts, pat\u012bkams pu\u0161\u0137is un dz\u012bvs arom\u0101ts, kas nedz\u012bvo ilgi, bet uz mai\u0146u vi\u0146iem nekas nen\u0101k.\n<\/p>\n \nUzglab\u0101jot m\u0101jas apst\u0101k\u013cos sarkanais v\u012bns lab\u0101k izlietot 2x-3x gados, balti \u2013 gada laik\u0101-divi. Bet tas ir \u013coti, \u013coti nosac\u012bta vid\u0113jais. Sp\u0113c\u012bgu sarkano v\u012bnu (kur daudz tan\u012bna) dz\u012bvo ilg\u0101k, viegl\u0101s balta (ar zemu sk\u0101bumu) var izbalin\u0101t maz\u0101k, nek\u0101 par gadu.\n<\/p>\n \nV\u012bns ar potenci\u0101lu izrakst\u0101 prasa \u012bpa\u0161us uzglab\u0101\u0161anas nosac\u012bjumus: v\u012bna pagrabu, vai \u012bpa\u0161as v\u012bna ledusskapji. “Izvilkums”, piem\u0113ram, v\u012bnu, zem gultas vai sadz\u012bves ledusskap\u012b \u2013 tas \u043b\u0430\u0431\u0443\u0442\u0435\u043d\u0430\u0445 p\u0113c s\u0113nes.<\/p>\n","protected":false},"excerpt":{"rendered":" Pirmk\u0101rt, vajadz\u0113tu atdal\u012bt v\u012bnogu v\u012bns no visiem p\u0101r\u0113jiem \u2013 aug\u013cu, ogu, \u043c\u0435\u0434\u043e\u0432\u044b\u0445 un vis\u0101das crazy eksotikas l\u012bdz\u012bgu \u043a\u043e\u043d\u043e\u043f\u043b\u044f\u043d\u044b\u0445. Vi\u0146i visi \u2013 priek\u0161mets, un…<\/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-6343","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\/6343","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=6343"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/posts\/6343\/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=6343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/categories?post=6343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/lv\/wp-json\/wp\/v2\/tags?post=6343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![](\"\/wp-content\/uploads\/ff2bd77ef29e520114f15279470bafa2.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/43a010c39da1ec8e8ae594396324db33.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/f0c0f59f74fe53c4a847a69eafce6f13.jpg\")
<\/p>\nSatura cukura<\/h2>\n
\n
![](\"\/wp-content\/uploads\/a0e4c84c8594f60e2bc02702183d116a.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/3b50a67529661e3486ac58f10a65f931.jpg\")
<\/p>\nPa kuru oglek\u013ca dioks\u012bda<\/h2>\n
![](\"\/wp-content\/uploads\/ba64218759b2306957e835039bfa83e5.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/4c632149e0b7c7b4fb50e6efec8d4040.jpg\")
<\/p>\nKr\u0101sa<\/h2>\n
![](\"\/wp-content\/uploads\/4c63b2112f19106de11919900daf3266.jpg\")
<\/p>\n\n
\n
V\u012bna v\u012bnogu \u0161\u0137irn\u0113m<\/h2>\n
![](\"\/wp-content\/uploads\/eae360a848d6e573764f190d59218531.jpg\")
<\/p>\nTeritorij\u0101 izcelsmes<\/h2>\n
![](\"\/wp-content\/uploads\/4638620064210dc1051197ed02d29f82.jpg\")
<\/p>\n![](\"\/wp-content\/uploads\/93fef9565116ba4afa392ff30c110ce0.jpg\")
<\/p>\nP\u0113c aizvara<\/h2>\n
\n
\nPotenci\u0101ls izrakst\u0101<\/b> ietver sp\u0113ju v\u012bns ar gadiem att\u012bst\u012bt sare\u017e\u0123\u012bt\u0101kus un pie tam ir pat\u012bkama bu\u0137ete. T.i., ne katrs v\u012bns ar gadiem k\u013c\u016bst lab\u0101ks. Izveidot v\u012bnu ar potenci\u0101lu izrakst\u0101 process ir laikietilp\u012bgs un d\u0101rgs. T\u0101p\u0113c l\u0113tu v\u012bnu \u0161aj\u0101 kategorij\u0101 ir vienk\u0101r\u0161i nem\u0113dz b\u016bt.\n<\/p>\n