{"id":7798,"date":"2020-01-14T14:53:38","date_gmt":"2020-01-14T11:53:38","guid":{"rendered":"http:\/\/vine-nn.ru\/cum-a-aparut-sampanie\/"},"modified":"2020-01-14T14:53:38","modified_gmt":"2020-01-14T11:53:38","slug":"cum-a-aparut-sampanie","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/cum-a-aparut-sampanie\/","title":{"rendered":"Cum a ap\u0103rut \u0219ampanie?"},"content":{"rendered":"

\n\u0218ampanie \u2013 un simbol al s\u0103rb\u0103torii \u0219i „cazuri speciale”, satelit de datele importante, reu\u0219ite de oferte \u0219i solemne momente. Cuv\u00e2ntul \u00een sine este at\u00e2t de \u043f\u0440\u043e\u043f\u0438\u0442\u0430\u043d\u043e asocia\u021bii, care a devenit un nume de uz casnic. Majoritatea oamenilor (nu numai \u00een Rusia) folosit pentru a apela \u0219ampanie orice vin spumant. \u00centre timp, „champagne” este \u043e\u0431\u0435\u0440\u0435\u0433\u0430\u0435\u043c\u043e\u0435 legile europene \u0219i franceze tradi\u021bii numele exclusiv \u0219i unic de b\u0103utur\u0103, \u0440\u043e\u0436\u0434\u0430\u0435\u043c\u043e\u0433\u043e p\u0103m\u00e2nt \u0219i produc\u0103torii de vinuri din Champagne.\n <\/p>\n

<\/p>\n

\nCe face exact \u0219ampanie special de vin, un punct de reper printre spumante? A fi primul nu este depozit de exclusivitate. Da \u0219i dac\u0103 a fost sampanie primul spumant? Despre acest lucru mai jos. Ast\u0103zi se face o mul\u021bime de excelente vinuri spumante din \u00eentreaga lume. Bule \u2013 acest lucru este important, dar ele deja nimeni nu va fi surprins. \u0218i \u0219ampanie surprinde.\n<\/p>\n

\nDeci, ce este secretul? S\u0103 ne uit\u0103m.\n <\/p>\n


\n„Un astfel de focalizare nu.
\nEste luat\u0103 netratat\u0103 \u0219i cel mai acru \u00een toat\u0103 Fran\u021ba vin \u0219i, ca dintr-o p\u0103l\u0103rie de magician, revenindu-i genial, \u0440\u043e\u0441\u043a\u043e\u0448\u043d\u0435\u0439\u0448\u0435\u0435 dintre toate crea\u021biile din lume vin. De aceea am din nou dependent de \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443.”
\n (Oz Clarke)
\n<\/i><\/p>\n

Povestea „inventarea” de \u0219ampanie<\/h2>\n

Oric\u00e2t de atractive frumoase povesti despre \u0433\u0435\u043d\u0438\u044f\u0445 \u0219i \u043f\u0440\u043e\u0432\u0438\u0434\u0446\u0430\u0445, istoric\u0103, adev\u0103rul este prozaic: \u0219ampanie nimeni nu \u0438\u0437\u043e\u0431\u0440\u0435\u0442\u0430\u043b. Ea a ap\u0103rut de la sine, pentru c\u0103 pur \u0219i simplu nu putea s\u0103 nu apar\u0103. Mai mult dec\u00e2t at\u00e2t: ea a ap\u0103rut mai degrab\u0103 \u00een pofida eforturilor depuse de \u0219ampanii, vinuri (inclusiv legendarul c\u0103lug\u0103r Pierre \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0430, despre care mai jos) . \u0218i doar atunci c\u00e2nd au devenit evidente identitatea \u0219i calit\u0103\u021bile unice ale acestui vin, vinificatorii s-au sculat de pe partea lui \u0219i \u00een cele din urm\u0103 au condus sale de produc\u021bie de p\u00e2n\u0103 la perfec\u021biune.\n <\/p>\n

<\/p>\n

\nFaptul c\u0103 Champagne \u2013 cea mai de nord a regiunii vinicole harta Fran\u021bei. O lung\u0103 perioad\u0103 de timp, el \u0441\u043e\u043f\u0435\u0440\u043d\u0438\u0447\u0430\u043b cu \u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0438\u0435\u0439 \u00een producerea de vinuri lini\u0219tite din soiurile pinot noir \u0219i s-au luptat pentru statutul de furnizor al casei majest\u0103\u021bii sale regelui. Produse \u00een regiunea Champagne lini\u0219tit\u0103 (nu sunt spumante) vin alb, uneori, nu \u0443\u0441\u043f\u0435\u0432\u0430\u043b\u043e complet \u0441\u0431\u0440\u043e\u0434\u0438\u0442\u044c \u00eenainte de debutul de vreme rece. Despre faptul c\u0103 vinul lor \u00eenc\u0103 nu este gata”, \u0219i \u00een ea au adormit drojdie de bere, sampanie, vinificatorii nu au b\u0103nuit. Prin urmare, atunci c\u00e2nd odat\u0103 cu venirea prim\u0103verii, temperatura \u00een pivni\u021be s-a ridicat, \u0219i trezite de drojdie de bere au continuat \u00eenceput, eliberand dioxid de carbon \u2013 asta a fost pentru toate inexplicabil fenomen al naturii.\n<\/p>\n

\n \u041e\u0436\u0438\u0432\u0430\u044e\u0449\u0435\u0435 de prim\u0103var\u0103 \u0219ampanie \u0432\u044b\u0448\u0438\u0431\u0430\u043b\u043e dopuri de la sticle, iar de multe ori \u0219i ochi vinificator. Franceze de sticla nu au fost durabile, \u0219i dac\u0103 dopul s-a men\u021binut \u00eentr-o sticl\u0103 de str\u00e2ns, atunci presiunea \u0440\u0430\u0437\u043d\u043e\u0441\u0438\u043b\u043e se \u00een sine o sticl\u0103, uneori gener\u00e2nd o reac\u021bie \u00een lan\u021b \u00een pivni\u021b\u0103 \u0219i duc\u00eendu-ruina-l proprietarului.\n <\/p>\n

\n Pentru toate aceste „farmece” \u0219ampanie alb numit „\u0434\u044c\u044f\u0432\u043e\u043b\u044c\u0441\u043a\u0438\u043c vin” (le vin du diable). Cu acest „miracol” a \u00eencercat s\u0103 lupte, au \u00eencercat s\u0103-l dezlege, cu unicul scop \u2013 pentru a sc\u0103pa de acest flagel.\n <\/p>\n

\u00centre timp, \u00een Lima<\/h3>\n

\n \u00centre timp, \u00een sudul Fran\u021bei, \u00een comuna Lima (vinicole din regiunea Languedoc) a fost mult timp au produs vin spumant din local alb soi \u043c\u0443\u0437\u0430\u043a (Mauzac) \u043e\u0442\u043b\u0430\u0436\u0435\u043d\u043d\u044b\u043c „rural prin metoda” (methode rurale), f\u0103r\u0103 a abdica \u00een niciun fel de accese de furie.\n <\/p>\n

\n Primii traduc\u0103tori men\u021biune despre \u0438\u0433\u0440\u0438\u0441\u0442\u043e\u043c vina „\u0431\u043b\u0430\u043d\u043a\u0435\u0442” din Lima („blanquette” \u2013 literalmente „\u0431\u0435\u043b\u0435\u043d\u044c\u043a\u043e\u0435”), apare \u00een documentele de aba\u021bia Saint-Hilaire (Saint-Hilaire) 1531 \u2013 c\u0103 de mult timp de a deveni spumant sampanie.\n <\/p>\n

\u00cen memoriile abbe \u0413\u043e\u0434\u0438\u043d\u043e, ale unui canonic \u0420\u0435\u0439\u043c\u0441\u043a\u043e\u0433\u043e catedrala (1718 an), se spune c\u0103 vin cu o lumin\u0103 de culoare, aproape alb, saturate cu gaze, a ap\u0103rut \u00een Champagne, la aproximativ 1668. <\/i><\/p>\n

\nPrin urmare, vin din Lima poate fi considerat, \u00een realitate, primul alb spumant francez de vinuri.\n<\/p>\n

\nAcest vin este \u0219i ast\u0103zi, din soiuri locale \u041c\u0443\u0437\u0430\u043a \u2013 \u0219i comercializate sub propriul istoric numit Blanquette de Limoux (\u0411\u043b\u0430\u043d\u043a\u0435\u0442 de Lima). Acolo fac si alte vinuri spumante: \u041a\u0440\u0435\u043c\u0430\u043d de Limoux (Cremant de Limoux) \u2013 vin, fabricat de acum tradi\u021bional\u0103 (\u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443) metoda din soiurile chardonnay \u0219i chenin blanc; \u0219i \u0411\u043b\u0430\u043d\u043a\u0435\u0442 Metoda \u0410\u043d\u0441\u0435\u0441\u0442\u0440\u0430\u043b\u044c (Blanquette methode ancestrale) \u2013 adic\u0103 \u0411\u043b\u0430\u043d\u043a\u0435\u0442 „metoda” str\u0103mo\u0219ii ” \u2013 tehnologia pe care au folosit la producerea celor primele vinuri spumante din Fran\u021ba. Curios, consumatorul va fi capabil de a g\u0103si toate aceste vinuri pe rafturile de buticuri \u0219i supermarket-uri.\n <\/p>\n

\u00centre timp, \u00een Anglia<\/h3>\n

\n P\u00e2n\u0103 spumant vinificatorii s-au luptat cu diabolici bule, o parte din produse de acestea vinuri \u0443\u043f\u043b\u044b\u0432\u0430\u043b\u0430 \u00een Anglia. Deoarece exportul de vin a avut Fran\u021ba, \u00eenainte de debutul de zile calde, la british aceasta ajungeau \u00eentr-o zon\u0103 lini\u0219tit\u0103 de stat. Ca \u0219i \u00een patria sa, englezilor francezii din regiunea Champagne vindeau lini\u0219tit de vin, f\u0103r\u0103 a avea inten\u021bia de a face din el spumant. Dar legile fizicii \u0219i biologiei au lucrat \u00een Anglia nu este mai r\u0103u dec\u00e2t \u00een Fran\u021ba \u2013 \u0219i cu \u043f\u0440\u0438\u0432\u0435\u0437\u0435\u043d\u043d\u044b\u043c \u0219ampanie, au loc acelea\u0219i metamorfoze.\n <\/p>\n

Dar.<\/p>\n

\n Canalul m\u00e2necii vin \u043f\u0435\u0440\u0435\u0441\u0435\u043a\u0430\u043b\u043e \u00een butoaie \u0219i deja \u00een Anglia \u0440\u0430\u0437\u043b\u0438\u0432\u0430\u043b\u043e\u0441\u044c de sticle de produc\u021bie local\u0103. \u0218i locale de sticle au fost mult mai puternic de francezi, deoarece \u0441\u0442\u0435\u043a\u043b\u043e\u0434\u0443\u0432\u044b folosit de c\u0103rbune cuptor (nu la sobe, ca \u00een Fran\u021ba) \u0219i alt\u0103 compozi\u021bie de sticl\u0103. \u00cen plus, datorit\u0103 bine organizat de comer\u021b cu Portugalia, britanicii au folosit pe scar\u0103 larg\u0103 de \u00eenalt\u0103 calitate naturale plut\u0103; \u00een Fran\u021ba acelor vremuri de multe ori un dop de servit \u00eenf\u0103\u0219urat cu o c\u00e2rp\u0103 din lemn, dopuri. Trezite de drojdie de bere au f\u0103cut treaba, si bine \u0443\u043a\u0443\u043f\u043e\u0440\u0435\u043d\u043d\u044b\u0435 puternice sticle sigur, pastrat-o veselie sub control.\n <\/p>\n

Transporta \u0219ampanie permis numai \u00een butoaie p\u00e2n\u0103 la 1728 de ani, c\u00e2nd prin decretul lui Ludovic al XV a fost ridicat\u0103 interdic\u021bia la exportul de vinuri \u00een sticle.<\/i><\/p>\n

\nDeoarece diavolul nu \u0440\u0430\u0437\u043e\u0440\u044f\u043b de limba englez\u0103, crame, britanicii au apreciat avantajele vinurilor spumante \u0219i a \u00eencercat s\u0103 \u00een\u021beleag\u0103 modul \u00een care este iese. Dar, spre deosebire de francezi \u2013 pentru a fi capabil s\u0103 o repet.
\n \u0218i le-a reu\u0219it acest lucru.\n<\/p>\n


\n\u00cen 1662 om de \u0219tiin\u021b\u0103 britanic-fizician Christopher \u041c\u0435\u0440\u0440\u0435\u0442 Britanic a prezentat Societ\u0103\u021bii Regale \u0432\u043e\u0441\u044c\u043c\u0438\u0441\u0442\u0440\u0430\u043d\u0438\u0447\u043d\u044b\u0439 tratat „Unele observa\u021bii cu privire la depunerea de vin”. Printre altele, \u00een document a fost capitolul „Cum se face spumant \u0448\u0438\u043f\u0443\u0447\u0435\u0435 vin” prin secundar\u0103 de fermentare, \u00een care \u0440\u0430\u0441\u043a\u0440\u044b\u0432\u0430\u043b\u0441\u044f „diabolic secret” \u2013 rolul de zah\u0103r \u0219i drojdie \u00een formarea de dioxid de carbon. Deschiderea englez a fost f\u0103cut pe 20 de ani \u00eenainte de „inven\u021bie” champagne din Fran\u021ba. (Tom Stevenson, „Enciclopedia de \u0219ampanie”)
\n<\/i><\/p>\n

\nAstfel, \u00een Anglia, pentru prima dat\u0103 a fost stabilit fabricarea acestui spumant sampanie: de aproximativ o jum\u0103tate de secol \u00eenainte de a deveni constienta de producere a vinurilor spumante \u00een Champagne, dar, dup\u0103 mai bine de 100 de ani dup\u0103 de valorificare a produc\u021biei de vinuri spumante „rural prin metoda” \u00een francez\u0103 comuna Lima. <\/p>\n

Dar cum Casa Perignon?<\/h3>\n

\n C\u0103lug\u0103r benedictin, c\u0103lug\u0103r casa Pierre Perignon
\n(dom \u2013 de la latinescul dominus, forma \u043f\u043e\u0447\u0442\u0438\u0442\u0435\u043b\u044c\u043d\u043e\u0433\u043e a accesa \u0441\u0430\u043d\u043e\u0432\u043d\u0438\u043a\u0430\u043c) \u0437\u0430\u0432\u0435\u0434\u043e\u0432\u0430\u043b \u043a\u043b\u0430\u0434\u043e\u0432\u044b\u043c\u0438 cu alimente \u0219i pivni\u021b\u0103 de vinuri abbey \u041e\u0432\u0438\u043b\u044c\u0435 (Saint-Pierre d ‘ Hautvillers) din Champagne, precum \u0219i procesul de produc\u021bie \u0430\u0431\u0431\u0430\u0442\u0441\u043a\u043e\u0433\u043e de vin. \u0218i \u00een aceast\u0103 func\u021bie, este, cu siguran\u021b\u0103, a fost foarte zelos.\n<\/p>\n

\u00cel cunosc de aproape slujitorii au caracterizat-o ca „\u043f\u0435\u0440\u0444\u0435\u043a\u0446\u0438\u043e\u043d\u0438\u0441\u0442\u0430”. Cu toate acestea, ideal de vin, \u00een opinia \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0430, s-a lini\u0219tit vinul din soiul pinot noir. Acesta, spre deosebire de vin din soiuri albe, a fost mai pu\u021bin \u00eenclinat s\u0103-\u0219i manifeste caracterul cert\u0103re\u021b de prim\u0103var\u0103: strica-o sticl\u0103 \u0219i se toarn\u0103 pivni\u021b\u0103 de spum\u0103. \u0418\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c vin unic era sa inechitate, \u0219i casa Perignon, a fost hot\u0103r\u00eet s\u0103-l dep\u0103\u0219i.\n<\/p>\n

\n\u00cen \u00eencercarea sa de a la idealul vina casa Perignon, a adus o mul\u021bime de utile \u0219i semnificative inova\u021bii \u00een produc\u021bia de lini\u0219tit alb \u0219ampanie. De exemplu, el a men\u021bionat rolul deosebit \u0219i ridicat la rang de art\u0103 \u0430\u0441\u0441\u0430\u043c\u0431\u043b\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u0435 \u2013 amestecarea vinurilor din diferite podgorii, pe bun\u0103 dreptate, consider\u00e2nd c\u0103 este necesar \u0219i permanent de calitate este dificil de realizat, f\u0103r\u0103 a recurge la aceast\u0103 tehnic\u0103 \u00een condi\u021bii extreme pentru vinifica\u021bie climatice din regiunea Champagne. De asemenea, el a introdus practica de separare a mustului cu diferite etape de presare: de la primul suc, reiese de la sine sub greutatea \u00een sine a strugurilor, p\u00e2n\u0103 la ultimele pic\u0103turi din presa. „Coada” de centrifugare, \u00een general, nu a fost utilizat \u00een produc\u021bia de vin \u00een \u0432\u0432\u0435\u0440\u0435\u043d\u043d\u043e\u043c domiciliu \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0443 abbey. Sub conducerea sa, crearea alb lini\u0219tit de \u0219ampanie de la ro\u0219u la soiurile pinot noir \u2013 este ceea ce se nume\u0219te blanc de noir (blanc de noir) \u2013 a ajuns la un foarte \u00eenalt nivel.\n<\/p>\n

\nAstfel, servicii de case de \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0430 \u00eenainte de \u0219ampanie vinifica\u021bie au fost apreciate de contemporanii lui \u0219i nu provoac\u0103 \u00eendoial\u0103 acum. Cu toate acestea, ei nu au o rela\u021bie direct\u0103 la formarea spumant sampanie vin. <\/p>\n

    \n
  • Sampanie „Dom Perignon”<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    \u0218ampanie \u2013 un simbol al s\u0103rb\u0103torii \u0219i „cazuri speciale”, satelit de datele importante, reu\u0219ite de oferte \u0219i solemne momente. Cuv\u00e2ntul \u00een sine este…<\/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-7798","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\/7798","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=7798"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7798\/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=7798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}