{"id":8191,"date":"2020-01-14T21:33:13","date_gmt":"2020-01-14T18:33:13","guid":{"rendered":"http:\/\/vine-nn.ru\/ako-sluzit-vino\/"},"modified":"2020-01-14T21:33:13","modified_gmt":"2020-01-14T18:33:13","slug":"ako-sluzit-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ako-sluzit-vino\/","title":{"rendered":"Ako sl\u00fa\u017ei\u0165 v\u00edno?"},"content":{"rendered":"

<\/p>\n

\n Re\u0161taur\u00e1cia v\u00edno someli\u00e9rov diec\u00e9zy. Dom\u00e1ca \u00faloha sommelier trv\u00e1 na majstra, ktor\u00fd ako v\u00fdsledok by mal pochopi\u0165, v\u00edno. T\u00e1to schopnos\u0165 zah\u0155\u0148a schopnos\u0165 zvoli\u0165 pre konkr\u00e9tne jedlo, najvhodnej\u0161ie a z\u00e1rove\u0148 vrchol f\u013ea\u0161e.<\/p>\n

\nPri v\u00fdbere gastron\u00f3mia-v\u00edno kombin\u00e1cie v\u00fdznamn\u00fa \u00falohu, samozrejme, zohr\u00e1va osobn\u00fd vkus. Av\u0161ak, st\u00e1ro\u010dia sk\u00fasenost\u00ed umo\u017enilo rozv\u00edja\u0165 z\u00e1kladn\u00e9 princ\u00edpy perfektn\u00e1 kombin\u00e1cia a ve\u013ek\u00e9 nezrovnalosti.\n<\/p>\n

\nV\u00fdvoj r\u00f4znych v\u00edn je ve\u013emi odli\u0161n\u00e1. A milovn\u00edka v\u00edna sa zauj\u00edmaj\u00fa len o najlep\u0161ie v\u00edno dosiahol svoje vyvrcholenie. V z\u00e1vislosti od appellation, odrody, p\u00f4dy a v\u00fdroba v\u00edna (proces v\u00fdroby v\u00edna), apogee m\u00f4\u017ee usher v obdob\u00ed od jeden a\u017e dvadsa\u0165 rokov. Je zn\u00e1me, \u017ee v z\u00e1vislosti od ro\u010dn\u00edkov, v\u00edno m\u00f4\u017ee vyv\u00edja\u0165 na dva a\u017e tri kr\u00e1t r\u00fdchlej\u0161ie. Je v\u0161ak mo\u017en\u00e9 definova\u0165 niektor\u00e9 priemern\u00e1 hodnota, ktor\u00e1 m\u00f4\u017ee by\u0165 zalo\u017een\u00e1 v z\u00e1vislosti od podmienok skladovania a osobitn\u00e9 pivnica a charakteristiky dan\u00e9ho ro\u010dn\u00edka.\n<\/p>\n


\nPozn\u00e1mka:
\nNesmie zamie\u0148a\u0165 s apogee a maxim\u00e1lna doba skladovania v\u00edna. Pivnica s vysokou alebo nestabiln\u00e9 teplota ur\u00fdch\u013euje v\u00fdvoj v\u00edna.<\/i><\/p>\n

Ako sl\u00fa\u017ei\u0165 v\u00edno<\/strong><\/p>\n

\nMali venova\u0165 pozornos\u0165 na v\u0161etk\u00fdch najmen\u0161ie detaily, od okamihu, ke\u010f je f\u013ea\u0161a je odstr\u00e1nen\u00fd z pivnica pred v\u00edno dopadne na sklo. \u010c\u00edm star\u0161ie v\u00edno, t\u00fdm viac opatrn\u00ed a mus\u00edme to zvl\u00e1dnu\u0165. F\u013ea\u0161e musia by\u0165 prevzat\u00e9 z listov v pivnici, pomaly, prineste ho do zvislej polohy a atrib\u00fat kapotu, kde sa bude pi\u0165. V\u00fdnimkou je, ke\u010f f\u013ea\u0161e priamo posun v sl\u00fa\u017eiace ko\u0161a.<\/p>\n

\nMenej v\u00edna s\u00fa pod\u00e1van\u00e9 \u013eah\u0161ie, a je ve\u013emi krehk\u00fd, naozaj star\u00e9 v\u00edno je l\u00e1skyplne nalial do poh\u00e1ra pr\u00e1vo z sl\u00fa\u017eiace ko\u0161\u00edku, kde f\u013ea\u0161e spo\u010d\u00edva v rovnakej poz\u00edcii sa konalo v kopci v pivnici.\n<\/p>\n

\nChyba mlad\u0161ie alebo jednoducho mlad\u00fdch v\u00edn, siln\u00e9 telesn\u00e9 v\u00edno m\u00e1 zmysel, aby sa zleje, alebo \u017ee pomocou prevzdu\u0161\u0148ovanie odstr\u00e1ni\u0165 stopy po ferment\u00e1cii (plyn), alebo sp\u00f4sobi\u0165 prospe\u0161n\u00e9 ochutn\u00e1vka oxid\u00e1cii, alebo v z\u00e1ujme samostatn\u00e9 v\u00edna od usadenina na dne f\u013ea\u0161e. V druhom pr\u00edpade, v\u00edno by sa malo zaobch\u00e1dza\u0165 starostlivo bl\u00edzkosti zdroja svetla \u2013 tradi\u010dne, \u017ee je, preto\u017ee, ke\u010f tam nebol \u017eiadny elektrick\u00e9 osvetlenie \u2013 svie\u010dka (hoci, naozaj, \u010d v\u00fdhody maj\u00fa svie\u010dky tam). Toto je roben\u00e9 s cie\u013eom vidie\u0165 a p\u00edsa\u0165 na dne f\u013ea\u0161e ml\u00e1to a nerozpustn\u00e9 zrazeniny.\n<\/p>\n

Ak chcete otvori\u0165, ak chcete pou\u017ei\u0165?<\/h2>\n

<\/p>\n

\nProfesor Peynaud hovor\u00ed, \u017ee je \u00faplne k ni\u010domu, ak chcete extrahova\u0165 korku pred pod\u00e1van\u00edm v\u00edna na st\u00f4l, ako sa povrch, ktor\u00fd prich\u00e1dza do styku so vzduchom, je pr\u00edli\u0161 mal\u00fd. <\/p>\n

Ako otvori\u0165 f\u013ea\u0161u<\/strong><\/p>\n

\nKapsule by mal by\u0165 rez tesne pod zahus\u0165ovanie krku alebo v strede je. V\u00edno by nemali pr\u00eds\u0165 do styku s kovom kapsule. Ak krku je naplnen\u00fd vosk, je potrebn\u00e9 \u0161kr\u00edpanie mimo jeho v\u00e1hy. E\u0161te lep\u0161ie pok\u00fasi\u0165 sa odstr\u00e1ni\u0165 s no\u017eom vosk z hornej \u010dasti \u0165ahov\u00e9: v\u00fdhodou tejto met\u00f3dy je, \u017ee f\u013ea\u0161e a jej obsah nie s\u00fa vzbaltyvayut.<\/p>\n

\nAk chcete extrahova\u0165 trubice s\u00fa pohodlnej\u0161ie pou\u017eitie v\u00fdvrtku s to\u010dit\u00fdm skrutku (bicuspid na extractor r\u00fary urobi\u0165, je ove\u013ea \u0165a\u017e\u0161ie). Teoreticky, trubice, nemali by prerazi\u0165 cez. Po odobrat\u00ed korku nos. Mal by ma\u0165 \u017eiadny z\u00e1pach, nie je c\u00edti\u0165 korku dub („korku chu\u0165“). Po tom, ochutn\u00e1vka v\u00edna, tak pred vami sl\u00fa\u017ei\u0165 vyzvala, by\u0165 \u00faplne ist\u00fd, \u017ee v jeho kvalitu.\n<\/p>\n

Pri akej teplote?<\/strong><\/p>\n

\nAk budete sl\u00fa\u017ei\u0165 v\u00edna pri nespr\u00e1vnej teploty, je mo\u017en\u00e9 „zabi\u0165“. Naopak, spr\u00e1vna teplota sa ukazuje svoje najlep\u0161ie vlastnosti.<\/p>\n

\nLen zriedka sa stane, \u017ee v\u00edno m\u00e1 presne t\u00fa spr\u00e1vnu teplotu, tak to je ve\u013emi u\u017eito\u010dn\u00e9 ma\u0165 na v\u00edno teplomer: ak idete do re\u0161taur\u00e1cie \u2013 ru\u010dn\u00e9, ale ak sl\u00fa\u017eil dom v\u00edna \u2013 \u0161peci\u00e1lna f\u013ea\u0161a. Sl\u00fa\u017ei teplota z\u00e1vis\u00ed na v\u00edno appellation (a teda jeho typ), vek v\u00edna a do istej miery na teplotu okolia. Mali by ste tie\u017e nemali zab\u00fada\u0165, \u017ee v\u00edno sa ohrieva v poh\u00e1ri.\n<\/p>\n

\n

Ve\u013ek\u00e9 \u010derven\u00e9 v\u00edna z Bordeaux 16-17\u00b0
\nVe\u013ek\u00e9 \u010derven\u00e9 v\u00edna z Bourgogne 15-16\u00b0
\nKvalitn\u00e9 \u010derven\u00e9 v\u00edno ve\u013ek\u00fdch \u010derven\u00fdch v\u00edn, ktor\u00e9 nedosiahli vrchol 14-16\u00b0
\nVe\u013ek\u00fd such\u00e9 biele v\u00edna 14-16\u00b0
\n\u013dahk\u00e1, ovocn\u00e1, mlad\u00e9 \u010derven\u00e9 v\u00edna s\u00fa 11-12\u00b0
\nRu\u017eov\u00e9 v\u00edno je 10-12\u00b0
\nMiestne such\u00e9 biele a \u010derven\u00e9 v\u00edna 10-12\u00b0
\nMal\u00e9 biele a miestne biele v\u00edna 8-10\u00b0
\n\u0160ampansk\u00e9 \u0161umiv\u00e9 v\u00edno 7-8\u00b0
\nLiteratue v\u00edna 6\u00b0<\/p>\n

\nTieto \u00fadaje by mali by\u0165 zv\u00fd\u0161en\u00e1 o jeden a\u017e dva stupne, ke\u010f sme hovorili o star\u00e9 v\u00edno.
\nTam je tendencia uplat\u0148ova\u0165 nieko\u013eko studenej v\u00edna na aperit\u00edv a bli\u017e\u0161ie k izbov\u00e1 teplota v\u00edna, ktor\u00e9 sprev\u00e1dzaj\u00fa potrav\u00edn. Podobne by ste mali venova\u0165 pozornos\u0165 na kl\u00edmy alebo teploty v miestnosti. V hor\u00facom podneb\u00ed, v\u00edno sa pod\u00e1va pri teplote 11 stup\u0148ov, sa zd\u00e1 by\u0165 pr\u00edli\u0161 studen\u00e9, tak to by sa mal zv\u00fd\u0161i\u0165 na 13 alebo dokonca 14 stup\u0148ov.<\/p>\n

\nMali by ste v\u0161ak nedo\u0161lo k prekro\u010deniu prahu 20 stup\u0148ov, preto\u017ee po tomto limite zjavne fyzik\u00e1lno-chemick\u00fdch javov, ktor\u00e9 maj\u00fa vplyv na kvalitu v\u00edna, a ako d\u00f4sledok, kazia rados\u0165 z ochutn\u00e1vky. To sa deje bez oh\u013eadu na teplotu okolia.\n<\/p>\n

Re\u0161taur\u00e1cie<\/h2>\n

<\/p>\n

\nV re\u0161taur\u00e1cii v manipul\u00e1cii f\u013ea\u0161e sa zaober\u00e1 sommelier. On sniffs trubice, ale sk\u00faste v\u00edno d\u00e1va jej to.
\n Pred t\u00fdmto, on pon\u00faka v\u00fdber z v\u00edna v z\u00e1vislosti od misky.<\/p>\n

\nVe\u013emi u\u017eito\u010dn\u00e9 ak chcete vidie\u0165 v\u00edn. Nie, preto\u017ee to v\u00e1m umo\u017en\u00ed ponori\u0165 sa do tajov konkr\u00e9tne pivnica, ale preto\u017ee to m\u00f4\u017ee by\u0165 pou\u017eit\u00e9 na pos\u00fadenie \u00farovne kompetenci\u00ed z sommelier v\u00edno dod\u00e1vate\u013ea a majite\u013e re\u0161taur\u00e1cie. Pod\u013ea Eur\u00f3pskych noriem, v\u00ednny seba\u00facty re\u0161taur\u00e1cia ka\u017ed\u00e9 v\u00edno mus\u00ed obsahova\u0165 nasleduj\u00face inform\u00e1cie: appellation, millesime, miesto plnenia do flia\u0161, meno obchodn\u00edka a majite\u013ea farmy \u2013 autor a zodpovednos\u0165 za kvalitu v\u00edna.\n<\/p>\n

\nV\u00ednny drahej re\u0161taur\u00e1cii mus\u00ed poskytn\u00fa\u0165 \u0161irok\u00fd v\u00fdber, pokia\u013e ide o po\u010det ozna\u010den\u00ed, a z h\u013eadiska r\u00f4znych ro\u010dn\u00edkov a kvality (mnoho re\u0161taur\u00e1ci\u00ed, bohu\u017eia\u013e, maj\u00fa zl\u00fd zvyk pon\u00faknu\u0165 z\u00e1kazn\u00edkom zl\u00e9 ro\u010dn\u00edkov…).\n<\/p>\n

Primerane \u0161trukt\u00farovan\u00e9, mapy je mo\u017en\u00e9 prisp\u00f4sobi\u0165 \u0161t\u00fdl a gastronomick\u00e9 \u0161peciality v re\u0161taur\u00e1cii, a snad to bude dobre zast\u00fapen\u00e1 miestne v\u00edna.\n<\/p>\n

V \u010dase, re\u0161taur\u00e1cia, m\u00f4\u017ee pon\u00faknu\u0165 „v\u00edno“: ve\u010f s\u00fa tu mnoh\u00e9 pekn\u00e9 v\u00edna, ktor\u00e9 nie s\u00fa AOC v\u00edn. ktor\u00e9 v\u0161ak nikdy sta\u0165 ve\u013ek\u00fd.<\/p>\n

Pod\u013ea materi\u00e1ly, pr\u00edru\u010dky firma hachette<\/p>\n","protected":false},"excerpt":{"rendered":"

Re\u0161taur\u00e1cia v\u00edno someli\u00e9rov diec\u00e9zy. Dom\u00e1ca \u00faloha sommelier trv\u00e1 na majstra, ktor\u00fd ako v\u00fdsledok by mal pochopi\u0165, v\u00edno. T\u00e1to schopnos\u0165 zah\u0155\u0148a schopnos\u0165 zvoli\u0165 pre…<\/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-8191","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\/8191","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=8191"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8191\/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=8191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}