{"id":7717,"date":"2020-01-14T14:16:43","date_gmt":"2020-01-14T11:16:43","guid":{"rendered":"http:\/\/vine-nn.ru\/cum-de-a-servi-vin\/"},"modified":"2020-01-14T14:16:43","modified_gmt":"2020-01-14T11:16:43","slug":"cum-de-a-servi-vin","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/cum-de-a-servi-vin\/","title":{"rendered":"Cum de a servi vin?"},"content":{"rendered":"

<\/p>\n

\n Restaurantul vin \u2013 eparhia de sommelier. Casa rolul de sommelier \u0219i-o asum\u0103 proprietarul, care, ca o consecin\u021b\u0103, trebuie s\u0103 \u00een\u021beleag\u0103 \u00een vin. Aceast\u0103 abilitate presupune capacitatea de a alege, \u00een scopul de sau altfel preparate cea mai potrivit\u0103 \u0219i \u00een acest caz \u0434\u043e\u0441\u0442\u0438\u0433\u0448\u0443\u044e apogeul sticla.<\/p>\n

\nAtunci c\u00e2nd alege\u021bi \u0433\u0430\u0441\u0442\u0440\u043e\u043d\u043e\u043c\u0438\u0447\u0435\u0441\u043a\u043e-vin combina\u021bii rol important, desigur, joac\u0103 un personal de gust. Cu toate acestea, secole de experien\u021b\u0103 a permis elaborarea unor principii de baz\u0103 ideale de combina\u021bii \u0219i principalele neconformit\u0103\u021bi.\n<\/p>\n

\nEvolu\u021bia diferite de vinuri este foarte diferit. Iubitor de vin interesat doar de cel mai bun vin, a atins apogeul. \u00cen func\u021bie de \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430, soi de struguri, a solului \u0219i a \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438 (procesul de producere a vinului), apogeul poate c\u0103lca \u00een perioada de la unu la dou\u0103zeci de ani. Este cunoscut faptul c\u0103 \u00een func\u021bie de \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430, sau altfel vinul poate evolua \u00een dou\u0103-trei ori mai repede. Cu toate acestea, este posibil de a determina un fel de mediere valoare, pe care se poate baza, \u00een func\u021bie de condi\u021biile de depozitare \u00eentr-un anumit pivni\u021b\u0103 \u0219i caracteristici ale unui sau altui \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430.\n<\/p>\n


\nNot\u0103:
\nA nu se confunda apogeul \u0219i termenul maxim de p\u0103strare a vinului. Pivni\u021b\u0103 cu c\u0103ldur\u0103 sau volatile temperatura accelereaz\u0103 evolu\u021bia vinurilor.<\/i><\/p>\n

Cum de a servi vin<\/strong><\/p>\n

\nAr trebui s\u0103 se acorde aten\u021bie tuturor detaliilor, din momentul \u00een care sticla este extras din pivni\u021b\u0103 \u0219i p\u00e2n\u0103 la ce vin se \u00eencadreaz\u0103 \u00een pahare. Mai mari de vin, cu fii, trebuie s\u0103-l ocupe. Sticla ar trebui s\u0103 ia dintr-un roller coaster \u00een pivni\u021b\u0103, \u00eencet-l aduce \u00een pozi\u021bia vertical\u0103 \u0219i atribuit\u0103 hood, \u00een cazul \u00een care ei vor bea. \u00cen afar\u0103 de situa\u021bia c\u00e2nd o sticl\u0103 de transferat direct \u00een \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u0443\u044e co\u0219ul de gunoi.<\/p>\n

\nVin mai simplu este servit un mod mult mai simplu, \u0219i foarte fragile, \u00eentr-adev\u0103r vechi de vin cu dragoste de transfuzii din pahar direct din \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u043e\u0439 co\u0219, \u00een cazul \u00een care sticla se afl\u0103 \u00een aceea\u0219i pozi\u021bie, c\u0103 a ocupat \u00een \u021big\u0103nesc \u00een pivni\u021b\u0103.\n<\/p>\n

\nVin tineri sau pur \u0219i simplu vinurile tinere, puternice corporale de vin are sens \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u0442\u044c, sau, pentru a cu ajutorul aerare a sc\u0103pa de urme de fermentare (gaz), fie pentru a provoca efecte benefice pentru degustare de oxidare, fie pentru a separa vinul de n\u0103mol, care se afl\u0103 pe partea de jos a sticlei. \u00cen acest ultim caz, vinul trebuie s\u0103 fie cu s\u00e2rguin\u021b\u0103 \u043f\u0435\u0440\u0435\u043b\u0438\u0442\u043e l\u00e2ng\u0103 o surs\u0103 de lumin\u0103 \u2013 de la tradi\u021bie, care vine de atunci, c\u00e2nd nu a fost iluminat electric lum\u00e2nare (de\u0219i, de fapt, nici meritele lum\u00e2n\u0103ri nu). Acest lucru se face \u00een scopul de a discerne \u0219i de a l\u0103sa pe \u0434\u043e\u043d\u044b\u0448\u043a\u0435 sticle de turbiditate \u0219i un precipitat insolubil.\n<\/p>\n

C\u00e2nd \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u0442\u044c, c\u00e2nd serviti?<\/h2>\n

<\/p>\n

\nProfesorul \u041f\u0435\u0439\u043d\u043e sus\u021bine c\u0103 este complet inutil pentru a extrage dopul cu mult \u00eenainte de depunerea de vin la masa, astfel ca suprafa\u021ba care intr\u0103 \u00een contact cu aerul este prea mic. <\/p>\n

Cum de a deschide o sticla de<\/strong><\/p>\n

\nCapsula trebuie s\u0103 fie t\u0103iat imediat sub o \u00eengro\u0219are a sticlei sau \u00een mijlocul de ea. Vinul nu trebuie s\u0103 intre \u00een contact cu metalul capsule. \u00cen cazul \u00een care g\u00e2tul inundate \u0441\u0443\u0440\u0433\u0443\u0447\u043e\u043c, trebuie s\u0103 raclet\u0103 sa paiete. \u00cenc\u0103 mai bine s\u0103 \u00eencerca\u021bi s\u0103 scoate\u021bi cu\u021bitul \u0441\u0443\u0440\u0433\u0443\u0447 cu partea de sus a sticlei: avantajul acestei metode este faptul c\u0103 sticla \u0219i con\u021binutul s\u0103u nu \u0432\u0437\u0431\u0430\u043b\u0442\u044b\u0432\u0430\u0435\u0442\u0441\u044f.<\/p>\n

\nPentru a scoate dopurile este cel mai convenabil s\u0103 se bucure de \u0448\u0442\u043e\u043f\u043e\u0440\u043e\u043c spiral\u0103 \u0219urub (\u0434\u0432\u0443\u0437\u0443\u0431\u0447\u0430\u0442\u044b\u043c \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0442\u0435\u043b\u0435\u043c blocajele de trafic este de a face mult mai complicat). Teoretic, dopul nu se cuvine se va perfora prin. Dup\u0103 extragerea mirosi dopul. Ea nu trebuie s\u0103 aib\u0103 nici un miros str\u0103in, f\u0103r\u0103 miros de coaja de stejar de plut\u0103 („gust de plut\u0103”). Dup\u0103 aceea, vin \u00eencerca\u021bi s\u0103-\u00eenainte de a fi serviti-l invitat, fie definitiv siguri de calitatea acestuia.\n<\/p>\n

La ce temperatura?<\/strong><\/p>\n

\nDac\u0103 serviti vinul la necorespunz\u0103toare de temperatur\u0103, pentru a-l „ucide”. Dimpotriv\u0103, temperatura corect\u0103 d\u0103 dovad\u0103 de cea mai bun\u0103 calitate.<\/p>\n

\nRareori se \u00eent\u00e2mpl\u0103 c\u0103 vinul are exact temperatura dorit\u0103, prin urmare, foarte util pentru a avea de vin termometru: dac\u0103 te duci la restaurant \u2013 de buzunar, iar dac\u0103 aplic\u0103 vinul casei \u2013 special sub form\u0103 de butelie. Temperatura de servire a vinului depinde de \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 (\u0219i, prin urmare, \u0219i de tipul acesteia), de la varsta de vin \u0219i \u00eentr-o oarecare m\u0103sur\u0103 de temperatura mediului ambiant. De asemenea, nu trebuie s\u0103 uit\u0103m c\u0103 vinul este \u00eenc\u0103lzit \u00eentr-un pahar.\n<\/p>\n

\n

Marile vinuri ro\u0219ii de Bordeaux 16-17\u00b0
\nMarile vinuri ro\u0219ii \u0411\u0443\u0440\u0433\u043e\u043d\u044c 15-16\u00b0
\nDe \u00eenalt\u0103 calitate, vinurile ro\u0219ii, mari, vinurile ro\u0219ii nu au atins apogeul \u00een perioada 14-16\u00b0
\nMarile vinuri albe seci de 14-16\u00b0
\nU\u0219oare, fructe, tinere, vinurile ro\u0219ii de 11-12\u00b0
\nVinuri roze de 10-12\u00b0
\nAlbe seci \u0219i locale, vinurile ro\u0219ii de 10-12\u00b0
\nMici albe \u0219i locale, vinurile albe de 8-10\u00b0
\n\u0218ampanie vin spumant 7-8\u00b0
\n\u041b\u0438\u043a\u0435\u0440\u0438\u0441\u0442\u044b\u0435 de vin 6\u00b0<\/p>\n

\nAce\u0219ti indicatori ar trebui s\u0103 creasc\u0103 la unu-dou\u0103 grade, atunci c\u00e2nd vine vorba despre o veche vina.
\nExist\u0103 o tendin\u021b\u0103 de a depune mai multe mai reci vin la \u0430\u043f\u0435\u0440\u0435\u0442\u0438\u0432 \u0219i mai aproape de temperatura camerei de vin, care \u00eenso\u021besc masa. \u00cen egal\u0103 m\u0103sur\u0103, ar trebui s\u0103 acorde o aten\u021bie la clima sau temperatura interioara. \u00cen climatele calde vin, depus\u0103 la temperatura de 11 grade, pare prea rece, a\u0219a c\u0103 este \u00een valoare de a aduce la 13 sau chiar 14 grade.<\/p>\n

\nCu toate acestea, ar trebui s\u0103 evite dep\u0103\u0219irea pragului de 20 de grade, pentru c\u0103, dup\u0103 aceast\u0103 limit\u0103 se manifest\u0103 fizico-chimice fenomenele care afecteaz\u0103 calitatea vinului, \u0219i, ca urmare, ale strica sa mergi la degustare. Acest lucru se \u00eent\u00e2mpl\u0103 indiferent de mediul \u0442\u0435\u043c\u043f\u0435\u0440\u0435\u0442\u0443\u0440\u044b.\n<\/p>\n

Restaurantul<\/h2>\n

<\/p>\n

\nRestaurantul cu manipul\u0103rile, cu o sticl\u0103 se ocup\u0103 de sommelier. El \u043e\u0431\u043d\u044e\u0445\u0438\u0432\u0430\u0435\u0442 dopul, dar \u00eencercarea de vin, el d\u0103 \u0437\u0430\u043a\u0430\u0437\u0430\u0432\u0448\u0435\u043c\u0443 lui.
\n \u00cenainte de aceasta, el ofer\u0103 op\u021biuni de a alege vinul \u00een func\u021bie de comandate feluri de m\u00e2ncare.<\/p>\n

\nEste foarte util de a explora selec\u021bie de vinuri. Nu pentru c\u0103 acest lucru v\u0103 permite s\u0103 p\u0103trund\u0103 \u00een secretele specifice pivni\u021b\u0103, ci pentru c\u0103 prin ea se poate evalua nivelul de competen\u021b\u0103 sommelier furnizor de vinuri \u0219i proprietar de restaurant. Conform standardelor europene, \u00een tartric harta auto-respect\u00e2nd \u00een sine restaurante pentru fiecare vin trebuie s\u0103 fie \u00eenso\u021bite de urm\u0103toarele informa\u021bii: \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d, \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c, loc de \u00eembuteliere, numele \u043d\u0435\u0433\u043e\u0446\u0438\u0430\u043d\u0442\u0430 \u0219i proprietarul gospod\u0103riei \u2013 autor \u0219i responsabil pentru calitatea vinului.\n<\/p>\n

\nLista de vinuri scumpe restaurante ar trebui s\u0103 ofere o gam\u0103 larg\u0103, at\u00e2t \u00een ceea ce prive\u0219te num\u0103rul de \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u043e\u0432, c\u00e2t \u0219i \u00een ceea ce prive\u0219te diversitatea \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043e\u0432 \u0219i de calitate (multe restaurante, din p\u0103cate, au prostul obicei de a oferi clien\u021bilor cu preten\u021bii \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u044b…).\n<\/p>\n

Judicios \u00eentocmite de carte va fi de a maximiza se potriveasc\u0103 stilului \u0219i gastronomice de specializare restaurante, \u0219i este posibil, \u00een ea vor fi bine reprezentate de vinuri locale.\n<\/p>\n

Uneori, restaurantul v\u0103 pot oferi „vinul ta”: \u00eentr-adev\u0103r, exist\u0103 o mul\u021bime de placute de vinuri, nu sunt vinuri de AOS. care, de altfel, niciodat\u0103 nu devin mari.<\/p>\n

Materialele ghid Hachette<\/p>\n","protected":false},"excerpt":{"rendered":"

Restaurantul vin \u2013 eparhia de sommelier. Casa rolul de sommelier \u0219i-o asum\u0103 proprietarul, care, ca o consecin\u021b\u0103, trebuie s\u0103 \u00een\u021beleag\u0103 \u00een vin. Aceast\u0103…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"class_list":["post-7717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informatii-conexe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/comments?post=7717"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7717\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/media?parent=7717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}