![](\"\/wp-content\/uploads\/da2f4ba8cacfc71172db67797f823ad9.jpg\")
<\/p>\n<\/p>\n
Such\u00e9 biele a ru\u017eov\u00e9 v\u00edna vo v\u0161eobecnosti \u013eah\u0161ie a s\u00fa zvy\u010dajne dobr\u00fd osvie\u017euj\u00faci kyslos\u0165, v nepr\u00edtomnosti adstringentn\u00e9 tan\u00edny. Okrem toho, v lete \u010dasto chc\u00fa \u013eahk\u00e9 jedlo. Pokrmy z \u010derven\u00e9ho m\u00e4sa (hov\u00e4dzie, jah\u0148acie), nab\u00e1da n\u00e1s, v studenej zime zd\u00e1 sa, \u017ee menej chutn\u00fd, v lete teplo, ke\u010f na st\u00f4l a p\u00fdta sa zelenina, ryby a morsk\u00e9 plody.\n<\/p>\n
\n Samozrejme, okrem toho, on m\u00e1 sl\u00fa\u017ei\u0165, nie je siln\u00fd a trieslov\u00e1 v\u00edna \u010derven\u00e9 a biele a ru\u017eov\u00e9, obe tich\u00e9 a \u0161umiv\u00e9, alebo ve\u013emi svetlo \u010derven\u00e1.\n <\/p>\n
\n Veciach a sl\u00fa\u017ei teplota: biele a ru\u017eov\u00e9 v\u00edna s\u00fa oby\u010dajne ochlad\u00ed viac ako \u010derven\u00e1, ktor\u00fd d\u00e1va prv\u00fd \u010fal\u0161ie k\u00fazlo na hor\u00faci letn\u00fd de\u0148 alebo parn\u00e9 ve\u010der.\n<\/p>\n
\nTu sme sformulovali z\u00e1kladn\u00e9 po\u017eiadavky na „letn\u00fa“ v\u00edno: viac \u010di menej \u013eahko, s pr\u00edjemnou osvie\u017euj\u00facou chu\u0165ou kyslos\u0165 a prida\u0165, ovocn\u00e1 kvetinov\u00e1 a\/alebo miner\u00e1lnych v\u00f4n\u00ed. Pod\u013ea t\u00fdchto defin\u00edci\u00ed s\u00fa predmetom mnoh\u00fdch pr\u00edrodn\u00fdch such\u00e9 biele a ru\u017eov\u00e9 v\u00edna, nejak\u00e9 svetlo \u010derven\u00e1, a v poriadku, nie je pr\u00edli\u0161 „tuk“ prirodzene semi-sladk\u00e9 a sladk\u00e9, dobr\u00e9 vyv\u00e1\u017eenie kyslos\u0165 biele v\u00edna. V\u0161etky z nich m\u00f4\u017eu by\u0165 rozdelen\u00e9 do troch skup\u00edn: aperit\u00edvy, „tabu\u013eka“ v\u00edno (sprievodn\u00e9 jedle) alebo digestif, role, ktor\u00e1 v lete s\u00fa skvel\u00e9 elite semi-sladk\u00e9 a sladk\u00e9 nemeck\u00e9ho Rizlingu.\n<\/p>\n
\nAko aperit\u00edv je lep\u0161ie zvoli\u0165 jednoduch\u00e9 a \u013eahk\u00e9 biele alebo ru\u017eov\u00e9 v\u00edno (petit chablis, bordeaux blanc sek, entre-deux-mers, bourgogne aligote, Alsasko edelzwicker a silv\u00e1nske zelen\u00e9, bordeaux rose, cote du rhone rose, potom tieto v\u00edna m\u00f4\u017ee ponuku alebo niektor\u00e9 z jed\u00e1l), alebo nemerenoe bez rok \u2013 Brut champagne.\n<\/p>\n
\n\u010ealej, v\u0161etko z\u00e1vis\u00ed na kuchy\u0148u. Existuj\u00fa v\u00fdrobky a pochutiny, ktor\u00e9 nie je mo\u017en\u00e9 kombinova\u0165 s ak\u00fdmko\u013evek v\u00edno. Sorrel a \u0161pen\u00e1t, napr\u00edklad, da\u0165 v\u00edno nepr\u00edjemn\u00e9 kovov\u00e1 chu\u0165. Kvapalina vaje\u010dn\u00fd \u017e\u013atok pevne vystihuje na\u0161e poh\u00e1riky, pre\u010do sa st\u00e1vaj\u00fa menej citliv\u00e9. Otupuje chu\u0165 a orechy najm\u00e4 pra\u017een\u00e9 ara\u0161idy. Hrozba olivy. Surov\u00e9 paradajky maj\u00fa vysok\u00fd obsah kysel\u00edn.\n<\/p>\n
\n Ocot \u2013 najhor\u0161\u00ed nepriate\u013e v\u00edno. Ve\u013emi hor\u00facej om\u00e1\u010dky s\u00fa vhodn\u00e9 len s vodkou. Zvy\u0161ok \u2013 m\u00f4\u017eete experimentova\u0165, ako v gastronomickej odpor\u00fa\u010dania od franc\u00fazskych a Britsk\u00fdch odborn\u00edkov n\u00e1js\u0165 mnoh\u00e9 nezrovnalosti a aj rozpory. Av\u0161ak, niektor\u00e9 kombin\u00e1cia v\u00edna a jedla sa u\u017e stala klasikou. Sk\u00faste si vybra\u0165 tie „leto“.\n<\/p>\n
\nZelenina. Arti\u010doky a \u0161parg\u013ea je mierne horkast\u00fa chu\u0165, a pod\u013ea niektor\u00fdch sommeliers, s\u00fa vhodn\u00e9 len ve\u013emi m\u00e1lo v\u00edna \u2013 najm\u00e4 Muscat d ‚ alsace a Vin jaune („\u017elt\u00e9 v\u00edno“ z regi\u00f3nu Jura).\n<\/p>\n
\nIn\u00ed odborn\u00edci nazna\u010duj\u00fa, \u017ee kombin\u00e1cia arti\u010doky s ru\u017eov\u00e9 v\u00edno. Pod\u013ea bakla\u017e\u00e1n odpor\u00fa\u010dame, svetlo \u010derven\u00e1 (Loire a Alsatian Pinot Noir, cote du rhone rouge, Bordeaux rouge), a pod surovej zeleniny \u2013 biela bourgogne aligote, Petit Chablis (petit chablis) a Loire Sauvignon. Tak\u017ee je to vhodn\u00e9, v lete gazpacho je najlep\u0161ie pou\u017ei\u0165 ru\u017eov\u00e9 v\u00edno \u2013 napr\u00edklad, Rhone Tavel.\n<\/p>\n
\nN\u00e1dory m\u00f4\u017eu by\u0165 sprev\u00e1dzan\u00e9 biele v\u00edna ako Sancerre, Bourgogne aligot\u00e9, such\u00e9 rizling r\u00fdnsky.\n<\/p>\n
\nMorsk\u00e9 plody ako v\u00edno s v\u00fdrazn\u00e9 miner\u00e1lnych v\u00f4d, nie je ovocn\u00e9, kvetinov\u00e9 pozn\u00e1mky: Muscadet, Chablis, such\u00e9 Alsatian Rizling r\u00fdnsky, brut Champagne, blanc de blancs (iba biele Chardonnay). Mimochodom, naposledy ale ur\u010dite kvalitn\u00fd a \u017eiaduce millesime \u2013 odpor\u00fa\u010dam a \u010dierny kavi\u00e1r. To je pomerne jednoduch\u00e9 ochutna\u0165 chobotnice, mu\u0161le a krevety sl\u00fa\u017eil \u013eah\u0161ie v\u00edna (muscadet, petit chablis, macon-obc\u00ed, bourgogne aligote), na lahodn\u00fd lobster, najm\u00e4 om\u00e1\u010dka, elite such\u00fd Riesling, corton ceny karola ve\u013ek\u00e9ho, biela hermitage a pessac-leognan, savennieres, Chablis premier grand cru, meursault, najlep\u0161ie \u0161ampansk\u00e9 Brut blanc de blancs (napr\u00edklad, Comtes de Champagne, od Taittinger). <\/p>\n
\nSushi je dobr\u00e9 s Chablis, Meursault, Muscadet, Saint aj veran, biela Bordeaux Hrobov.\n<\/p>\n
\n\u017dabie stehienka, odpor\u00fa\u010dame pi\u0165 Petit Chablis alebo jednoduch\u00fd Sauvignon.\n<\/p>\n
\nPod ryby zvy\u010dajne such\u00e9 biele v\u00edno, niekedy ru\u017eovej. A tu, p\u00f4sob\u00ed univerz\u00e1lne pravidlo: jednoduch\u00fd pokrm \u2013 jednoduch\u00e9 v\u00edno, komplexn\u00e9 a chutn\u00e9 \u2013 chutn\u00e9. Om\u00e1\u010dka vy\u017eaduje bohat\u00e9 elity biele v\u00edno, najlep\u0161ie zreje v dubov\u00fdch sudoch (najlep\u0161ie v\u00edna Burgundsko, Bordeaux, Loire Valley, Rhone Dolina). Ryby varen\u00e9 v om\u00e1\u010dke z \u010derven\u00e9ho v\u00edna, mus\u00ed by\u0165 rovnak\u00e1 chyba, ako „podpora“. Na ve\u013emi mastn\u00e9 ryby s\u00fa vhodn\u00e9 elite v\u00edno s v\u00fdrazn\u00e9 kyslos\u0165 a vysok\u00fd obsah alkoholu: biela hermitage, chablis premier grand cru vin jaune.\n<\/p>\n
\n\u00daden\u00e9 ryby a rybie pate potrebova\u0165 aj bohat\u00e9 a \u017eiv\u00e9 v\u00edno: Chablis premier cru, najlep\u0161ie Pouilly-\u00falet, Sancerre a rizling r\u00fdnsky, Champagne blanc de blancs.\n<\/p>\n
\nS biele m\u00e4so (brav\u010dov\u00e9, te\u013eacie, kuracie m\u00e4so), v z\u00e1vislosti od jeho pr\u00edpravy, sp\u00e1ja obe biele a \u010derven\u00e9 v\u00edno. Tak, grilovan\u00e9 te\u013eacie kotlety s\u00fa lep\u0161ie spolu s \u010derven\u00fdm v\u00ednom, a t\u00fdmus z te\u013ea (ris de veau) s luxusn\u00e1 biela: Montrachet, Corton-charlemagne, Meursault, vin jaune.\n<\/p>\n
\n\u0164a\u017ek\u00e1 situ\u00e1cia, pokia\u013e ide dezerty. Asi najlep\u0161ia mo\u017enos\u0165 \u2013 po ve\u010deri na tepl\u00fd letn\u00fd ve\u010der na odz\u00e1tkova\u0165 f\u013ea\u0161u jemn\u00e9 a dobre chladen\u00e9 nemeck\u00fd Rizling z auslese, beerenauslese, trockenbeerenauslese, alebo tak a priedu\u0161n\u00e1 zimn\u00e9 \u010derstvosti „\u013eadov\u00e9 v\u00edno“ \u2013 a zastavi\u0165. Sprev\u00e1dza\u0165 toto v\u00edno, tradi\u010dn\u00e9 rusk\u00e9 dezerty s\u00fa nebezpe\u010dn\u00e9: s\u00fa pr\u00edli\u0161 sladk\u00e9.<\/p>\n
Ak si napriek tomu chcete, dezert, da\u0165 to na a potom vyberte bu\u010f nie ve\u013emi sladk\u00e9 kol\u00e1\u010de alebo strudel. Pod\u013ea franc\u00fazsky Jablkov\u00fd kol\u00e1\u010d alebo citr\u00f3novej kol\u00e1\u010de, ktor\u00e9 m\u00f4\u017eete pon\u00faknu\u0165 seba a hostia, aby si Sauternes, Barsac, Cerons, Sainte-croix-du-mont, Monbazillac. <\/p>\n
\nKombin\u00e1cia to\u013eko pr\u00edrodn\u00fdch \u010derstv\u00e9 letn\u00e9 ovocie, v\u00edno je ve\u013emi problematick\u00e9. Jablk\u00e1, citrusov\u00e9 plody a in\u00e9 plody s vysokou kyslos\u0165ou s\u00fa \u00faplne vyl\u00fa\u010den\u00e9. Niektor\u00ed odborn\u00edci nazna\u010duj\u00fa tieto p\u00e1ry: jahody a \u0161ampansk\u00e9, broskyne a vin jaune, marhule a Sauternes. Mo\u017eno sa v\u00e1m bude p\u00e1\u010di\u0165 to, mo\u017eno nie. Sk\u00faste to!\n<\/p>\n
Such\u00e9 biele a ru\u017eov\u00e9 v\u00edna vo v\u0161eobecnosti \u013eah\u0161ie a s\u00fa zvy\u010dajne dobr\u00fd osvie\u017euj\u00faci kyslos\u0165, v nepr\u00edtomnosti adstringentn\u00e9 tan\u00edny. Okrem toho, v lete \u010dasto…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"class_list":["post-8184","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/comments?post=8184"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8184\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/media?parent=8184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}