{"id":7864,"date":"2020-01-14T15:23:13","date_gmt":"2020-01-14T12:23:13","guid":{"rendered":"http:\/\/vine-nn.ru\/marsala\/"},"modified":"2020-01-14T15:23:13","modified_gmt":"2020-01-14T12:23:13","slug":"marsala","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/ro\/marsala\/","title":{"rendered":"Marsala"},"content":{"rendered":"<p>\n  <strong>Marsala<\/strong> (Marsala) \u2013 italian este un vin alcoolizat din ora\u0219ul Marsala \u0219i \u00eemprejurimile sale (Sicilia). <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9e23a684ba5f9dc3253cbc0685f7aa77.jpg\" \/><\/p>\n<p>La exportul de vin \u00een principal \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0430\u044f \u0219i dulce versiune. \u00cen Sicilia exist\u0103 ca vinuri seci, c\u00e2t \u0219i \u043d\u0435\u043a\u0440\u0435\u043f\u043b\u0435\u043d\u044b\u0435 de vin Marsala.\n<\/p>\n<p>Soiuri de struguri: grillo (de baz\u0103), \u0438\u043d\u0437\u043e\u043b\u0438\u044f, \u043a\u0430\u0442\u0430\u0440\u0440\u0430\u0442\u0442\u043e (pentru vinuri albe Marsala). \u041f\u0438\u043d\u044c\u044f\u0442\u0435\u043b\u043b\u043e, \u043d\u0435\u0440\u0435\u043b\u043b\u043e \u043c\u0430\u0441\u043a\u0430\u043b\u0435\u0437\u0435, \u0434\u0430\u043c\u0430\u0441\u043a\u0438\u043d\u043e, nero d &#8216; Avola (pentru Marsala \u0440\u0443\u0431\u0438\u043d\u043e)<\/p>\n<p>Cetatea: 15%-20%<\/p>\n<p>Marsala apar\u021bine vinurilor cu nuan\u021be caracteristice de oxidare, care apar ca urmare fragmente incomplete \u00een butoaie \u0219i de aplicare a sistemului &#8222;\u0441\u043e\u043b\u0435\u0440\u0430&#8221; (ca \u00een \u0445\u0435\u0440\u0435\u0441\u0430\u0445).<\/p>\n<p class=\"thesis\">\n\u00cen limba spaniol\u0103, acest grup de arome a primit numele de \u0440\u0430\u043d\u0441\u044c\u043e (rancio). Este nuante de p\u0103dure de nuci, trasee de paine prajita, ciuperci porcini uscate, de p\u0103m\u00e2nt. Deosebit de clar se manifest\u0103 acestea \u00een spa\u021bii uscate versiuni de astfel de vinuri, ca Marsala \u0219i Heres.\n<\/p>\n<p>\n<strong>Culoarea Marsala<\/strong> variaz\u0103 de la \u00eentuneric-auriu p\u00e2n\u0103 la culoarea chihlimbarului. Pe etichete se pot \u00eent\u00e2lni simboluri referitoare la caracteristica de vin, \u043f\u0440\u043e\u044f\u0432\u043b\u044f\u0435\u043c\u043e\u0433\u043e \u00een culori:\n<\/p>\n<ul>\n<li> <i>Oro<\/i> De Aur <\/li>\n<li>  <i>Ambra<\/i> Amber <\/li>\n<li>  <i>Rubino<\/i> Rubin \u2013 rezultat al utiliz\u0103rii soiurilor ro\u0219ii de struguri<\/li>\n<\/ul>\n<h3>De durata de expunere Marsala este \u00eemp\u0103r\u021bit \u00een:<\/h3>\n<ul>\n<li> <i>Fine<\/i> \u2013 minim un an<\/li>\n<li>  <i>Superiore<\/i> \u2013 minim doi ani<\/li>\n<li>  <i>Superiore riserva<\/i> \u2013 un minim de patru ani<\/li>\n<li> <i>Vergine\/soleras <\/i> \u2013 un minim de cinci ani<\/li>\n<li>  <i>Vergine \/ Soleras Stravecchio <\/i> \u2013 minim 10 ani <\/li>\n<li>  <i>Vergine \/ Soleras Riserva <\/i> \u2013 minim 10 ani<\/li>\n<\/ul>\n<h2>Cum fac de vin alcoolizat Marsala<\/h2>\n<p>Strugurii de a merge la mijlocul lunii septembrie. Moi dup\u0103 presare, mustul trece lenta de fermentare la temperaturi controlate de 20-25 de grade.<\/p>\n<p>Primit de baz\u0103, vinul are o culoare pai, cetatea de aproximativ 12% \u0219i a resturilor de con\u021binutul de zah\u0103r de cel pu\u021bin 20gl.<br \/>\nLa orice astfel de baza de vina sunt ad\u0103ugate \u043c\u0438\u0441\u0442\u0435\u043b\u044c (altfel numita <i>sifone<\/i> \u2013 un amestec proaspat de struguri, a mustului \u0219i de alcool) \u0219i <i>mosto cotto<\/i> (semi-fiert aproximativ o treime din volumul proasp\u0103t suc de struguri), care dau vinului de Marsala dorit con\u021binutul de zah\u0103r, alcool \u0219i tradi\u021bional pentru Marsala gust.<\/p>\n<h3>Marsala Vergine<\/h3>\n<p>Acest tip de Marsala \u2013 cea mai rar\u0103. Produc\u021bia sa este de aproximativ 3% din total. Spre deosebire de &#8222;standard&#8221; de vinuri Marsala, \u00een produc\u021bia de Marsala Vergine nu folosesc nici \u043c\u0438\u0441\u0442\u0435\u043b\u044c, nici mosto cotto. Dup\u0103 fixarea baz\u0103 de vin din struguri \u00een alcool, se face un extras de cel pu\u0144in 5 ani prin metoda &#8222;\u0441\u043e\u043b\u0435\u0440\u0430&#8221; \u2013 ca \u00een produc\u021bia de spanioli \u0425\u0435\u0440\u0435\u0441\u043e\u0432. <\/p>\n<p>Acesta este cel mai sub\u021bire, cel mai &#8222;curat&#8221; op\u021biune Marsala. Deosebit de interesante probe, f\u0103cute 100% din soiul Grillo.\n<\/p>\n<h2>Istoria vinului de Marsala<\/h2>\n<p>Stilul modern de vin alcoolizat Marsala a fost creat engleza negustorul John \u0412\u0443\u0434\u0445\u0430\u0443\u0437\u043e\u043c, \u0442\u043e\u0440\u0433\u043e\u0432\u0430\u0432\u0448\u0438\u043c \u043f\u043e\u0440\u0442\u0432\u0435\u0439\u043d\u0430\u043c\u0438, \u0445\u0435\u0440\u0435\u0441\u0430\u043c\u0438 \u0219i \u043c\u0430\u0434\u0435\u0439\u0440\u043e\u0439.<\/p>\n<p>\u00cen 1770\u0445 el a ajuns \u00een Sicilia, \u00een portul Marsala, unde a \u00eencercat locale seci \u0219i demiseci, vinuri, foarte \u043d\u0430\u043f\u043e\u043c\u0438\u043d\u0430\u0432\u0448\u0438\u0435 dupa gust populare, apoi \u00een Anglia, spaniole \u0219i portugheze de vin, care se tranzactioneaza. Ceea ce nu este surprinz\u0103tor: \u00een produc\u021bia de cei de vinuri a folosit o metod\u0103 similar\u0103 cu spania metoda <i>Criaderas y Solera<\/i> (&#8222;\u043a\u0440\u0438\u0430\u0434\u0435\u0440\u0430\u0441 \u0219i \u0441\u043e\u043b\u0435\u0440\u0430&#8221;), care a fost numit aici <i>perpetuum <\/i>\u0219i a constat \u00een \u0434\u043e\u043b\u0438\u0432\u0435 de vinuri din recolta nou\u0103 \u00een butoaie cu vin vechi.<\/p>\n<p>Pentru a o c\u0103dere de pe a pl\u0103cut vinul nativ Anglia, \u0412\u0443\u0434\u0445\u0430\u0443\u0437 a ad\u0103ugat el brandy. A\u0219a s-a n\u0103scut vinul Marsala, a\u0219a cum \u00eel cunoa\u0219tem ast\u0103zi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marsala (Marsala) \u2013 italian este un vin alcoolizat din ora\u0219ul Marsala \u0219i \u00eemprejurimile sale (Sicilia). La exportul de vin \u00een principal \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0430\u044f \u0219i&#8230;<\/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-7864","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\/7864","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=7864"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/posts\/7864\/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=7864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/categories?post=7864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/ro\/wp-json\/wp\/v2\/tags?post=7864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}