{"id":8238,"date":"2020-01-14T21:59:04","date_gmt":"2020-01-14T18:59:04","guid":{"rendered":"http:\/\/vine-nn.ru\/ladove-vino\/"},"modified":"2020-01-14T21:59:04","modified_gmt":"2020-01-14T18:59:04","slug":"ladove-vino","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ladove-vino\/","title":{"rendered":"\u013dadov\u00e9 v\u00edno"},"content":{"rendered":"

\nVitajte na rozpr\u00e1vkov\u00fd svet \u013eadov\u00e9 v\u00edno \u2013 jeden z najslad\u0161ie chyby pr\u00edrody. Je \u00fa\u017easn\u00e9, ako m\u00f4\u017ee niekto \u00famyselne, aby toto v\u00edno. V skuto\u010dnosti, je to jeden z naj\u0165a\u017e\u0161\u00edch a \u010dasovo n\u00e1ro\u010dn\u00e9 pr\u00e1ce v hist\u00f3rii vin\u00e1rstva. Len predstavte si sami seba v zime mr\u00e1z na strmom svahu vinice v Nemecku, zbieranie mrazen\u00e9 jahody…\n<\/p>\n

<\/p>\n

\nNiet poch\u00fdb o tom, „eiswein“ (ice wine) \u2013 najv\u00e4\u010d\u0161\u00ed poklad na svete v\u00edna.\n<\/p>\n

\nJe pozoruhodn\u00e9, \u017ee v\u00edno a len to, \u010do je zase a\u017e nos nov\u00e1\u010dik znalci v\u00edna. Posta\u010d\u00ed, ke\u010f poviem, \u017ee je dvakr\u00e1t tak sladk\u00e9 ako Coca-Cola. Ale akon\u00e1hle si doprajte \u013eadov\u00e9 v\u00edno, nie je mo\u017en\u00e9 hovori\u0165 o \u0148om bez odstr\u00e1nenia klob\u00fak.\n<\/p>\n

Stru\u010dn\u00e1 hist\u00f3ria<\/h3>\n

\nTo je veril, \u017ee v nem\u010dine Frankov, najm\u00e4 v chladnom 1794, vin\u00e1ri boli n\u00faten\u00ed robi\u0165 v\u00edno z t\u00fdch, bobule, ktor\u00e9 sotva sa podarilo zhroma\u017edi\u0165. V\u00edna tohtoro\u010dn\u00e9ho zberu, bol ve\u013emi vysok\u00fd cukor a mali luxusn\u00e9 kytice. A po nejakej dobe sa tento postup stal roz\u0161\u00edren\u00fd v nemeckej vin\u00e1rskej. V polovici roku 1800 na Rheingau regi\u00f3ne bol u\u017e zn\u00e1my ako v\u00fdrobca v\u00edna, ktor\u00e9 Nemci hovor eiswein<\/strong>.\n<\/p>\n

Ako urobi\u0165 \u013eadov\u00e9 v\u00edno<\/h3>\n

\nTajomstvo eiswein v\u00fdroby pri spracovan\u00ed mrazen\u00e9 jahody pri teplote cca -7\u00b0. Hrozno doru\u010den\u00e9 vin\u00e1rstvo v mrazenej forme, kde bobule s\u00fa umiestnen\u00e9 v drvi\u010d a potom do v\u00edna, stla\u010dte tla\u010didlo. Gener\u00e1cia lisy bol zabit\u00fd v snahe extrakt koncentrovan\u00e1 \u0161\u0165ava-sirup za studena a tvrdo, ako je mramor hrozna.\n<\/p>\n

\nVzh\u013eadom k extr\u00e9mne vysokej sladkosti \u0161\u0165avy (32-46 \u00b0 Brix) wort vy\u017eaduje 3-6 mesiacov za ve\u013emi pomal\u00fd a opatrn\u00fd kvasenie, \u010do malo za n\u00e1sledok narodenia „ice“ v\u00edno s alkoholom asi 10% a obsah zvy\u0161kov\u00e9ho cukru 160-220 g \/ l\n<\/p>\n

Hrozno<\/h3>\n

\nOdr\u00f4d, ktor\u00e9 vykon\u00e1vaj\u00fa aj v chladnom podneb\u00ed, s\u00fa vhodnej\u0161ie pre \u013eadov\u00e9 v\u00edno.\n<\/p>\n

\nBiela: gew\u00fcrztraminer, Rizling r\u00fdnsky, veltl\u00ednske Zelen\u00e9, Chenin Blanc, Pinot Blanc.\n<\/p>\n

\n\u010cerven\u00e1: Cabernet franc, Merlot\n<\/p>\n

\n\u013dadov\u00e9 v\u00edna z Cabernet franc \u2013 je raritou. Jeho n\u00e1dhern\u00e9 orange-ruby farbu, ale n\u00e1js\u0165 bez ve\u013ekej \u0165a\u017ekosti, s v\u00fdnimkou toho, \u017ee v Ontario (Kanada).\n<\/p>\n

Skuto\u010dn\u00fd „\u013eadov\u00e9 v\u00edno“<\/h2>\n

\nSkuto\u010dn\u00e9 \u013eadov\u00e9 v\u00edno vy\u017eaduje chladn\u00fa kl\u00edmu, v ktorej bolo hrozno s\u00fa schopn\u00e9 zmrazi\u0165 na vini\u010d. Na\u0161\u0165astie, v Nemecku, Rak\u00fasku, Kanade a Spojen\u00fdch \u0160t\u00e1toch, dezertn\u00e9 v\u00edno, nemo\u017eno nazva\u0165 „m\u00f4j vlasti“ (icewine, eiswein), ak hrozno zmrazi\u0165 niektor\u00e9 \u0161peci\u00e1lne manipul\u00e1ci\u00ed. Existuje v\u00edna m\u00f4\u017eu by\u0165 ozna\u010den\u00e9 ako „\u013eadov\u00fd v\u00edno“ (teda, „zmrazen\u00e9“), alebo jednoducho ako dezert.\n<\/p>\n

<\/p>\n

\n Bohu\u017eia\u013e, v Ruskom a Gruz\u00ednskom na v\u00edna z priemyselne mrazen\u00e9 jahody s\u00fa povolen\u00e9 nap\u00edsa\u0165 \u010doko\u013evek. Tak\u017ee ak h\u013ead\u00e1te prav\u00fa \u013eadov\u00e9 v\u00edno, pozorne si pre\u010d\u00edtajte etiketu a zadnej etikete.\n<\/p>\n

Gastron\u00f3mia <\/h3>\n

\nPreto\u017ee \u013eadov\u00e9 v\u00edno je dezertn\u00e9 v\u00edno (a v hornej \u010dasti stupnice sladkosti) s ovocnou v\u00f4\u0148ou, je vhodn\u00e9 kombinova\u0165 s jemn\u00fdmi, ale odv\u00e1\u017enym, dezerty dodr\u017eiava\u0165 rovnov\u00e1hu chuti. Ak m\u00e1te rad\u0161ej nie\u010do jemnej\u0161ie, potom ste mo\u017eno podobne ako zmes m\u00e4kk\u00e9 syry.<\/p>\n

\nPr\u00edklady \u00faspe\u0161n\u00fdch dvojiciach iswalnum dezert: tvarohov\u00fd kol\u00e1\u010d, vanilkov\u00fd puding, zmrzlina (sk\u00faste kokos), Panna cotta s \u010derstv\u00fdm ovoc\u00edm, white chocolate mousse. <\/p>\n

Cenovka<\/h3>\n

N\u00e1klady na v\u00fdrobu je hlavn\u00fdm d\u00f4vodom, pre\u010do sa \u013eadov\u00e9 v\u00edno sa pred\u00e1va vo f\u013ea\u0161iach s obmedzenou kapacitou (0,375 l, 0,5 ob\u010das), a cena je trvalo vysok\u00e1. Na v\u00fdrobu 1 litra \u013eadov\u00e9 v\u00edno ide 4-5 kr\u00e1t viac hrozna ako norm\u00e1lne, such\u00e9. Rak\u00fasky na ruskej police \u0161tart na okolo 3500r.st\u00e1nok 0.375 l, kanadsk\u00fd pribli\u017ene od 4500r. Av\u0161ak, teraz zmienka o rube\u013e cien je nev\u010fa\u010dn\u00e1 \u00faloha)\n<\/p>\n

V\u00fd\u0148atok<\/h3>\n

\nVysok\u00e1 kyslos\u0165 a hladiny cukru zaru\u010di\u0165 tieto v\u00edna potenci\u00e1l v 30-50 rokov. Ale je tu jeden mal\u00fd detail. V z\u00e1vislosti od kvasinkov\u00e9 kult\u00fary, \u013eadov\u00e9 v\u00edno m\u00f4\u017ee z\u00edska\u0165 moc prchav\u00fdch kysel\u00edn po\u010das ferment\u00e1cie, ktor\u00e1 ur\u00fdch\u013euje proces v\u00fdvoja v\u00edna.\n<\/p>\n

\nTak \u010di tak, nezabudnite, \u017ee so starnut\u00edm, kytice v\u0161etky v\u00edna zmeny, ako aj jeho farba. V\u00edno sa st\u00e1va slad\u0161\u00ed chu\u0165 (zni\u017euje kyslos\u0165) a ar\u00f3ma sa objav\u00ed terci\u00e1lne ar\u00f3my (v\u00f4n\u00ed starnutia), v tomto pr\u00edpade melasa, javorov\u00fd a lieskov\u00e9 orechy. <\/p>\n","protected":false},"excerpt":{"rendered":"

Vitajte na rozpr\u00e1vkov\u00fd svet \u013eadov\u00e9 v\u00edno \u2013 jeden z najslad\u0161ie chyby pr\u00edrody. Je \u00fa\u017easn\u00e9, ako m\u00f4\u017ee niekto \u00famyselne, aby toto v\u00edno. V skuto\u010dnosti,…<\/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-8238","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\/8238","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=8238"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8238\/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=8238"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8238"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8238"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}