{"id":8275,"date":"2020-01-14T23:05:13","date_gmt":"2020-01-14T20:05:13","guid":{"rendered":"http:\/\/vine-nn.ru\/ako-si-sampanske\/"},"modified":"2020-01-14T23:05:13","modified_gmt":"2020-01-14T20:05:13","slug":"ako-si-sampanske","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/ako-si-sampanske\/","title":{"rendered":"Ako si \u0161ampansk\u00e9?"},"content":{"rendered":"

\nChampagne je symbol dovolenky a „zvl\u00e1\u0161tne pr\u00edle\u017eitosti“, spolo\u010dn\u00edk d\u00f4le\u017eit\u00e9 d\u00e1tumy, dobr\u00e9 ponuky, a sl\u00e1vnostn\u00e9 chv\u00edle. To slovo samo o sebe je tak nas\u00fdten\u00fdch s zdru\u017eenia, ktor\u00e1 sa stala zn\u00e1mou zna\u010dkou. V\u00e4\u010d\u0161ina \u013eud\u00ed (nie len v Rusku) pou\u017e\u00edva sa naz\u00fdva \u0161ampansk\u00e9, v\u0161etky \u0161umiv\u00e9 v\u00edno. Medzit\u00fdm, „\u0161ampansk\u00e9“ je chr\u00e1nen\u00e9 Eur\u00f3pskeho pr\u00e1va a franc\u00fazskou trad\u00edciou n\u00e1zov v\u00fdnimo\u010dn\u00fd a jedine\u010dn\u00fd n\u00e1poj vyr\u00e1ban\u00fd od zeme a vin\u00e1rov \u0161ampansk\u00e9ho.\n <\/p>\n

<\/p>\n

\n\u010co je to \u0161ampansk\u00e9 je \u0161peci\u00e1lne v\u00edna, benchmark pre \u0161umiv\u00e9? Prv\u00fdm nezaru\u010duje exkluzivitu. A to bol prv\u00fd \u0161umiv\u00e9ho \u0161ampansk\u00e9ho? O tom ni\u017e\u0161ie. Dnes je mnoho vynikaj\u00facich \u0161umiv\u00fdch v\u00edn na celom svete. Bubliny s\u00fa d\u00f4le\u017eit\u00e9, ale s\u00fa to \u017eiadne prekvapenie. Champagne a prekvapenia.\n<\/p>\n

\nTak\u017ee to, \u010do je tajn\u00e9? Priznajme si to.\n <\/p>\n


\n„\u010eal\u0161\u00edm zameran\u00edm tam.
\nJe prijat\u00e9 surov\u00e9, a kysl\u00e9 vo v\u0161etk\u00fdch Franc\u00fazska a v\u00edno, ako z klob\u00faka je k\u00fazeln\u00edk, dostane geni\u00e1lny, najkraj\u0161ie zo v\u0161etk\u00fdch tvorov na svete v\u00edna. To je d\u00f4vod, pre\u010do som op\u00e4\u0165 z\u00e1visl\u00fd na \u0161ampansk\u00e9.“
\n (Oz Clarke)
\n<\/i><\/p>\n

Hist\u00f3ria „vyn\u00e1lez“ champagne<\/h2>\n

Bez oh\u013eadu na to, ako atrakt\u00edvny kr\u00e1sny pr\u00edbeh o g\u00e9niovia a ve\u0161tcov, historickou pravdou je viac prosaic: champagne nebol vymyslen\u00fd. Zdalo sa, sama o sebe, preto\u017ee to jednoducho nemohli objavi\u0165. Navy\u0161e, zdalo sa, sk\u00f4r naopak \u00fasilie \u0161umiv\u00e9 v\u00edno politikov (vr\u00e1tane legend\u00e1rneho mn\u00edcha Pierre Perignon, ktor\u00e1 je ni\u017e\u0161ie) . A len vtedy, ke\u010f bolo jasn\u00e9, identity a jedine\u010dn\u00e9 vlastnosti tohto v\u00edna sa postavil k nemu a nakoniec priniesol jeho obchodn\u00e9 k dokonalosti.\n <\/p>\n

<\/p>\n

\nSkuto\u010dnos\u0165, \u017ee champagne je najviac Severnej v\u00edno regi\u00f3ne na mape Franc\u00fazska. Dlho to s\u00fa\u0165a\u017eili s Burgundsko v\u00fdrobu \u010derven\u00fdch v\u00edn z Pinot Noir a bojovali za stavu dod\u00e1vate\u013ea, jeho Veli\u010denstvo kr\u00e1\u013e Franc\u00fazska. Vyr\u00e1ba sa v tichej \u0161ampansk\u00e9 (nie \u0161umiv\u00e9) biele v\u00edno, niekedy nemaj\u00fa \u010das na plne kvas pred nast\u00e1va chladn\u00e9 po\u010dasie. \u017de ich v\u00edna nie je e\u0161te pripraven\u00fd a zaspal, dro\u017edie, \u0161ampansk\u00e9 vin\u00e1rov nevedel. Preto, ke\u010f n\u00e1stup jari, teplota v pivniciach st\u00fapol a prebudil kvasinky sa u\u017e za\u010dali, uvo\u013enenie oxidu uhli\u010dit\u00e9ho \u2013 to v\u0161etko bolo nevysvetlite\u013en\u00e9 jav pr\u00edrody.\n<\/p>\n

\n O\u017eivenie na jar, \u0161ampansk\u00e9, zaklopal korku z f\u013ea\u0161e, a \u010dasto o\u010di vin\u00e1rov. Franc\u00fazsky f\u013ea\u0161e neboli rozli\u0161ovan\u00e9 ich trvanlivosti, a ak trubice je veden\u00fd v f\u013ea\u0161u pevne, potom tlak niesol kusov f\u013ea\u0161e s\u00e1m, niekedy vytvori\u0165 re\u0165azov\u00fa reakciu v pivnici a prin\u00e1\u0161a skazu pre jeho majite\u013ea.\n <\/p>\n

\n V\u0161etky tieto „k\u00fazlo“ \u0161ampansk\u00e9 biele s n\u00e1zvom „the devil ‚ s wine“ (le vin du diable). S t\u00fdmto „z\u00e1zrakom“ sa sna\u017eil bojova\u0165 sa sna\u017eil rie\u0161i\u0165 s jedin\u00fdm cie\u013eom \u2013 dosta\u0165 sa zbavi\u0165 tejto pliage.\n <\/p>\n

Medzit\u00fdm, v Lime<\/h3>\n

\n Medzit\u00fdm, v Ju\u017enom Franc\u00fazsku v obce Limoux (vinohradn\u00edcka oblas\u0165 Languedoc) boli v\u00fdrobu \u0161umiv\u00e9ho v\u00edna z miestnych bielych odr\u00f4d Muzak (Mauzac) si „vidiecke met\u00f3dy“ (methode mene rural) bez p\u00e1du do \u017eiadnu hyst\u00e9riu.\n <\/p>\n

\n Prv\u00e1 p\u00edsomn\u00e1 zmienka o \u0161umiv\u00e9 v\u00edno „deka“ Lima („blanquette“ \u2013 doslova „white tie“) sa nach\u00e1dza v novin\u00e1ch Op\u00e1tstva Saint-Hilaire (Saint-Hilaire) 1531 \u2013 to moc dlho pred tvorbou \u0161umiv\u00e9ho \u0161ampansk\u00e9ho.\n <\/p>\n

V spomienok z Op\u00e1t Godino, Canon Katedr\u00e1la v Reme\u0161i (1718 rok), hovor\u00ed sa, \u017ee v\u00edno so farbu svetla, takmer biele, bohat\u00e9 plyn, objavil sa v champagne o 1668. <\/i><\/p>\n

\nTeda, v\u00edno z Limoux mo\u017eno pova\u017eova\u0165 za v skuto\u010dnosti prv\u00fd biele \u0161umiv\u00e9 franc\u00fazske v\u00edno.\n<\/p>\n

\nToto v\u00edno je vyroben\u00e9 dnes z miestnych odr\u00f4d Muzak a pred\u00e1va sa pod jeho historick\u00fd n\u00e1zov Blanquette de Limoux (Deka de Limoux). Je tu aj in\u00e9 \u0161umiv\u00e9: Cr\u00e9mant de Limoux (Cremant de Limoux) \u2013 v\u00edno vyroben\u00e9 pod\u013ea tradi\u010dn\u00e9ho (champagne) met\u00f3da z Chardonnay a Chenin Blanc; a Sp\u00f4sob Predkov Deka (Blanquette methode ancestrale) \u2013 t. j. Deka „met\u00f3da predkov“ \u2013 technol\u00f3gia, ktor\u00e1 bola pou\u017eit\u00e1 pri v\u00fdrobe ve\u013emi prv\u00e9 \u0161umiv\u00e9 v\u00edna z Franc\u00fazska. Je zvedav\u00e9 spotrebite\u013ea m\u00f4\u017eete n\u00e1js\u0165 v\u0161etky tieto v\u00edn na pultoch v\u00edna obchodoch a supermarketoch.\n <\/p>\n

Medzit\u00fdm v Anglicku<\/h3>\n

\n Ke\u010f \u0161ampansk\u00e9 vin\u00e1rov bojoval s d\u00e9monmi bubliny vyr\u00e1ban\u00fdch v\u00edn, ktor\u00e9 pl\u00e1vali do Anglicka. Ke\u010f\u017ee v\u00fdvoz v\u00edna opusti\u0165 Franc\u00fazsko a\u017e do za\u010diatku tepl\u00e9 dni, na Britsk\u00fd bol v pokojnom stave. Ako doma, anglick\u00e9, franc\u00fazske \u0161ampansk\u00e9 pred\u00e1va st\u00e1le v\u00edno, nie s \u00famyslom, aby to \u0161umiv\u00e9. Ale z\u00e1kony fyziky a biol\u00f3gie pracoval v Anglicku nie s\u00fa hor\u0161ie ako vo Franc\u00fazsku \u2013 a priniesol \u0161ampansk\u00e9, bol rovnak\u00fd metamorf\u00f3zy.\n <\/p>\n

Ale.<\/p>\n

\n Anglick\u00fd kan\u00e1l bol pre\u0161iel na v\u00edno v sudoch a v Anglicku to bol balen\u00e1 lok\u00e1lne. A miestnej f\u013ea\u0161e boli ove\u013ea silnej\u0161ie ako franc\u00faz\u0161tina, preto\u017ee glassmakers pou\u017e\u00edva uhlie, krbov\u00e9 kachle, (nie je drevo, ako vo Franc\u00fazsku), a ostatn\u00e9 \u010dasti skla. Okrem toho, vzh\u013eadom k stanoven\u00fdm obchodu s Portugalsko, rak\u00fasko, Britsk\u00e1 \u0161iroko pou\u017e\u00edvan\u00e9 vysokokvalitn\u00e9ho pr\u00edrodn\u00e9ho korku; vo Franc\u00fazsku, v t\u00fdch \u010dasoch \u010dasto trubice sl\u00fa\u017eil zabalen\u00e9 handri\u010dkou dreven\u00e9 z\u00e1str\u010dky. Prebudil kvasinky urobil svoju pr\u00e1cu, a dobre utesnen\u00e9 robustn\u00fd f\u013ea\u0161u pevne dr\u017eal z\u00e1bavy pod kontrolou.\n <\/p>\n

Doprava champagne je povolen\u00e9 iba v sudoch, k\u00fdm 1728, kedy, vyhl\u00e1\u0161kou Louis XV, bol z\u00e1kaz na v\u00fdvoz v\u00edna vo f\u013ea\u0161iach.<\/i><\/p>\n

\nPreto\u017ee diabol nie je v trosk\u00e1ch, pivn\u00edc, anglick\u00e9ho, British ocenil v\u00fdhody \u0161umiv\u00e9 v\u00edno a sna\u017eil sa zisti\u0165, ako to chod\u00ed. Ale na rozdiel od franc\u00fazska, aby sme mohli by\u0165 schopn\u00fd robi\u0165 to znova.
\n A sa im to podarilo.\n<\/p>\n


\nV roku 1662 Britsk\u00fd vedec Christopher Merret prezentovan\u00e9 na Britskej Kr\u00e1\u013eovskej Spolo\u010dnosti s osem-strana trakt\u00e1t, „Niektor\u00e9 pripomienky, t\u00fdkaj\u00face sa dod\u00e1vky v\u00edna.“ Okrem in\u00e9ho dokumentu bola Kapitola v „Ako urobi\u0165 s\u00fdten\u00e9 \u0161umiv\u00e9 v\u00edno“, t\u00fdm, sekund\u00e1rna ferment\u00e1cia, ktor\u00e9 odha\u013euje „devil‘ s secret“ \u2013 \u00faloha, cukru a dro\u017edia v tvorbe oxidu uhli\u010dit\u00e9ho. Objav Angli\u010danom bol vyroben\u00fd 20 rokov pred jeho „vyn\u00e1lez“, champagne vo Franc\u00fazsku. (Tom Stevenson „encyclopedia of champagne“)
\n<\/i><\/p>\n

\nTak\u017ee v Anglicku to bola najprv stanoven\u00e1 v\u00fdrobu tohto \u0161umiv\u00e9ho \u0161ampansk\u00e9ho: zhruba pred polstoro\u010d\u00edm tvorby vedom\u00e9 v\u00fdroba \u0161umiv\u00fdch v\u00edn v champagne, ale po viac ako 100 rokov po rozvoj v\u00fdroby \u0161umiv\u00fdch v\u00edn „vidiecke met\u00f3da“ vo franc\u00fazskom obce Limoux. <\/p>\n

Ale \u010do Dom Perignon?<\/h3>\n

\n Benedikt\u00ednsky mn\u00edch Dom Pierre Perignon
\n(dom je z latinsk\u00e9ho dominus, forma re\u0161pekt adresu, na vysok\u00fdch \u00faradn\u00edkov) v poplatku potrav\u00edn pr\u00edpravne a v\u00ednna pivnica z Op\u00e1tstva Avila (Saint-Pierre d ‚ Hautvillers) v champagne, ako aj v\u00fdrobn\u00fd proces Abbey v\u00edno. V tejto poz\u00edcii bol ur\u010dite ve\u013emi starostliv\u00fd.\n<\/p>\n

Vedel jeho bl\u00edzkosti Ministrov, charakterizuje ho ako „perfekcionista“. Av\u0161ak, ide\u00e1lne v\u00edno, pod\u013ea Perignon bol v\u00edna z Pinot Noir. To, na rozdiel od v\u00edna z bielych odr\u00f4d, boli menej pravdepodobn\u00e9, \u017ee sa sporn\u00e9 pr\u00edrody na jar: na koris\u0165 do f\u013ea\u0161e a zalejeme pivnica peny. \u0160umiv\u00e9 v\u00edno je jedine\u010dne aplikuje na jeho neresti, a Dom Perignon bola ur\u010den\u00e1 na boj proti nej.\n<\/p>\n

\nV ich p\u00e1tran\u00ed pre perfektn\u00e9 v\u00edno Dom Perignon priniesol mnoh\u00e9 u\u017eito\u010dn\u00e9 a d\u00f4le\u017eit\u00e9 inov\u00e1cie vo v\u00fdrobe Pacific biela \u0161ampansk\u00e9. Napr\u00edklad, poznamenal osobitn\u00fa \u00falohu a zv\u00fd\u0161en\u00e9 hodnoty umenie assamblirovanie mie\u0161anie v\u00edna z r\u00f4znych vin\u00edc, opr\u00e1vnene domnieva\u0165 sa, \u017ee po\u017eadovan\u00e9 a konzistentn\u00e1 kvalita je \u0165a\u017ek\u00e9 dosiahnu\u0165 bez uchy\u013eovania sa k tejto techniky v extr\u00e9mnych vin\u00e1rstva kl\u00edmy z oblasti champagne. On tie\u017e zaviedla prax oddelenie wort z r\u00f4znych f\u00e1zach stla\u010den\u00edm: od prv\u00e9ho \u0161\u0165ava te\u010die pomocou gravit\u00e1cie pod \u0165archou hrozno pred poslednej kvapky z tla\u010de. Chvost spin nebolo pou\u017eit\u00e9 pri v\u00fdrobe v\u00edna v pridelen\u00e9 domov P\u00e9rignon Op\u00e1tstva. Pod jeho veden\u00edm, vytvorenie tich\u00e9 biele \u0161ampansk\u00e9 vyroben\u00e9 z \u010derven\u00e9ho Pinot Noir sa naz\u00fdva Blanc de Noir (blanc de noir) \u2013 dosiahol ve\u013emi vysok\u00fa \u00farove\u0148.\n<\/p>\n

\nTeda, veci z domu, Dom Perignon \u0161ampansk\u00e9 pred v\u00edno sa pova\u017eovalo jeho s\u00fa\u010dasn\u00edkov a bezpochyby teraz. Av\u0161ak, oni nie s\u00fa priamo spojen\u00e9 s v\u00fdvojom \u0161umiv\u00e9ho \u0161ampansk\u00e9ho v\u00edna. <\/p>\n

    \n
  • \u0160ampansk\u00e9 „Dom Perignon“<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

    Champagne je symbol dovolenky a „zvl\u00e1\u0161tne pr\u00edle\u017eitosti“, spolo\u010dn\u00edk d\u00f4le\u017eit\u00e9 d\u00e1tumy, dobr\u00e9 ponuky, a sl\u00e1vnostn\u00e9 chv\u00edle. To slovo samo o sebe je tak nas\u00fdten\u00fdch…<\/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-8275","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\/8275","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=8275"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8275\/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=8275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}