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<\/p>\n\n Vr\u00e1\u0165me sa sp\u00e4\u0165 do star\u00fdch dobr\u00fdch Chardonnay a n\u00e1vratu k v\u00edna star\u00e9ho sveta, k regi\u00f3nu, ktor\u00fd je pod\u013ea mnoh\u00fdch v\u00edno fan\u00fa\u0161ikov, to je naj\u010distej\u0161\u00ed v\u00fdraz Chablis.\n <\/p>\n
\nV skuto\u010dnosti, charakter Chablis je tak v\u00fdrazn\u00e9, \u017ee jeho najlep\u0161ie z\u00e1stupcovia in\u0161pirova\u0165 sommeliers a kritici na p\u00edsanie nov\u00fdch pr\u00edvlastkov, ktor\u00e9 m\u00f4\u017eu presne ur\u010di\u0165, ak\u00fd druh poruchy je. „Na mineralita Chablis“ sa stala legendou, \u00fa\u017easne jednomyse\u013ene zdvihol v\u00edno spolo\u010denstva, napriek tomu, \u017ee konsenzus o tom, \u010do je to „mineralita“, nikto dnes.\n <\/p>\n
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\nV pr\u00f3ze master of wine Hugh Johnson hovor\u00ed o toto v\u00edno ako:\n<\/p>\n
\n„Chu\u0165 a ar\u00f3mu, rozv\u00edja, s\u00fa podstatou nepochopite\u013en\u00e9 povahy, ktor\u00e9 m\u00f4\u017eu ma\u0165 len mlad\u00fd Chablis. M\u00f4\u017eem op\u00edsa\u0165 ako kombin\u00e1ciu v\u00f4n\u00ed, Apple a seno s chu\u0165 L\u00edzatko na pozad\u00ed miner\u00e1lne pozn\u00e1mky, ako keby vyroben\u00e9 z hlb\u00edn zeme.“\n <\/p>\n
\nPre m\u0148a jedine\u010dnos\u0165 Chardonnay Chablis v jeho nezvy\u010dajn\u00e9 slan\u00fd charakter, ako mal\u00e9 strieka\u0165, inhalova\u0165 pri ch\u00f4dzi na pieso\u010dnatej pl\u00e1\u017ei pozd\u013a\u017e obsaden\u00e9 zimn\u00e9 mora \u2013 hrdla osvie\u017euj\u00faci v\u00e1nok, no na jeho pery slan\u00e9 pachu\u0165.\n <\/p>\n
\nTam je len jeden v\u00edna na zemi, ktor\u00e9 pozn\u00e1m tak\u00e9 vzru\u0161uj\u00face n\u00e1mietka je \u0161panielsky sherry Manzanilla.\n <\/p>\n
\n\u00dania je v\u0161ak zar\u00e1\u017eaj\u00face, takmer \u010dist\u00fd kyslosti kyselina citr\u00f3nov\u00e1 krem\u00edkov\u00e9 ocele s nenapodobite\u013en\u00fd pozn\u00e1mka, ktor\u00e1 m\u00f4\u017ee by\u0165 v Chablis, \u010do je neporovnate\u013en\u00e9 \u017eivos\u0165, ktor\u00e1 nie je schopn\u00fd hra\u0165 v akomko\u013evek inom regi\u00f3ne v \u017eiadnej inej krajine na svete. Nie je \u017eiadne in\u00e9 v\u00edno, ktor\u00e9 nie je dotkol barel Chardonnay bol schopn\u00fd tak odhali\u0165 svoju postavu.\n <\/p>\n
\nNapriek tomu nem\u00f4\u017eeme poveda\u0165, \u017ee Chablis je Chardonnay vo svojej naj\u010distej\u0161ej forme. Hoci v\u00e4\u010d\u0161ina v\u00fdrobcov t\u00fdchto d\u0148och nepou\u017e\u00edvajte dubov\u00fdch sudoch (aspo\u0148 kvasenie je teraz vo ve\u013ekej miere uskuto\u010d\u0148uje vo ve\u013ek\u00fdch n\u00e1dr\u017eiach pri kontrolovanej teplote), zost\u00e1va ve\u013ek\u00fd priestor pre proces zmeny v spracovan\u00ed hrozna a v\u00fdroba v\u00edna procesu.\n <\/p>\n
\nTie\u017e som si v\u0161imol, ako \u013eahko mnoh\u00ed v\u00fdrobcovia sa dosta\u0165 pre\u010d s pr\u00edtomnosti v ich v\u00edna „marmitako“ ducky z dlhodob\u00e9ho starnutia na kvasni\u010dn\u00fdch (prax infusing v\u00edna na str\u00e1vil kvasiniek a produkty ich autolysis) a d\u00f4le\u017eit\u00e9 t\u00f3ny s\u00edry, niekedy obvi\u0148ovan\u00fd, na nuansy „klasick\u00e9 Chablis“. Av\u0161ak, tieto „klasiky“ nem\u00f4\u017ee n\u00e1js\u0165 porozumenie medzi fan\u00fa\u0161ikov Nov\u00fd svet v\u00edna, rad\u0161ej kri\u0161t\u00e1\u013eovo \u010dist\u00e9 v\u00edno.\n <\/p>\n
\nNo, tam s\u00fa v\u00fdrobcami v Chablis, ktor\u00e9 vykon\u00e1vaj\u00fa kvasenie v dubovom sude. Okam\u017eite pr\u00edde na myse\u013e, Domaine Raveneau (Rovn\u00e1) \u2013 samozrejme, ve\u013ek\u00e9 v\u00fdrobcov z regi\u00f3nu, ktor\u00fdch \u010derven\u00e9 v\u00edno a kvas\u00ed a zreje vo ve\u013ek\u00fdch 1-7 \u2013 rok-star\u00fd dub faeth (feuillettes \u2013 tradi\u010dn\u00e9 sudy na 132\u043b).\n <\/p>\n
\nAle je to Raveneau. Ale mnoh\u00ed vin\u00e1ri s\u00fa jednoduch\u0161ie, ktor\u00fd po ferment\u00e1cii v\u00edno nalieva z nehrdzavej\u00facej ocele v dubov\u00fdch sudoch, ver\u00edm, zaober\u00e1 sa cudzolo\u017estva, sa sna\u017e\u00ed zvies\u0165 masov\u00fd trh Chardonnay, \u010do je pochopite\u013en\u00e9, „chutn\u00e9“ vanilka t\u00f3n dub, ale nie jemne-piloval \u0161t\u00fdl Chablis.\n <\/p>\n
\nJe to tie\u017e stoj\u00ed za zmienku, charakteristick\u00e9 pletenie zelen\u00fdch, typick\u00e9 Chablis \u00farovni „obec“ (t. j. len Chablis) a Petit Chablis. A to nie je nedostatok, je dobr\u00e9 v jeho vlastnom doprava: je to sk\u00f4r \u0161\u0165avnat\u00e9 pl\u00e1tok zelen\u00e9 Jablko Granny Smith, namiesto toho, \u017elt\u00e1 Golden delicious.\n <\/p>\n
\nV skuto\u010dnosti som bol konfrontovan\u00fd s t\u00fdm, \u017ee som niekedy n\u00e1js\u0165 tak\u00e9 \u0165a\u017ek\u00e9, zozn\u00e1mi\u0165 milovn\u00edkov Chardonnay s Chablis \u2013 tak, \u017ee s\u00fa vnik\u00e1, \u017ee som niekedy si mysl\u00edm, \u017ee je lep\u0161ie poveda\u0165, \u017ee je to Chardonnay \u2013 je to v rozpore so \u0161t\u00fdlom Chablis s narrow-minded predstavy o „dobr\u00e9 v\u00edno“ z Chardonnay.\n <\/p>\n
\nJe d\u00f4le\u017eit\u00e9 pochopi\u0165, \u017ee to Severnom regi\u00f3ne Burgundsko, ktor\u00e1 m\u00e1 viac do \u010dinenia s extr\u00e9mne \u0161ampansk\u00e9 z h\u013eadiska klimatick\u00fdch a sp\u00f4sob dozrievania hrozna ako viac sl\u00e1vnych oblasti na Juhu Chardonnay \u2013 Chassagne & Pulingy Montrachet.\n <\/p>\n
\nV roku 1970-80. rokov, a do istej miery aj dnes, poves\u0165 Chablis trpelo viac-popularita zna\u010dky „Chablis“ a v d\u00f4sledku nadv\u00fdroby v\u00edna v regi\u00f3ne, ako aj zo skuto\u010dnosti, \u017ee po celom svete, vin\u00e1ri sa sna\u017eili kop\u00edrova\u0165 tento \u0161t\u00fdl alebo len oby\u010dajn\u00fd parasitized hlava: v\u0161etky energick\u00e9 biele v\u00edno mo\u017eno nazva\u0165 Chablis.\n <\/p>\n
\nV\u0161imol som si, \u017ee som podvedome bol sna\u017e\u00ed chr\u00e1ni\u0165 dobr\u00e9 meno Chablis, trp\u00ed ne\u0161ikovn\u00fd napodobite\u013eov, \u010del\u00ed rast\u00facej nadutos\u0165 k nemu fan\u00fa\u0161ikov bieleho v\u00edna Burgundsko.\n <\/p>\n
\nGenesis Chablis, samozrejme \u2013 v jeho terroir, najm\u00e4 p\u00f4dy \u2013 Kimmeridgian vklady (s n\u00e1zvom upper Jurassic obdobie) a Portland podlo\u0163\u00ed.\n <\/p>\n
\nHierarchia \u0161tyri ozna\u010denia Chablis vo vzostupnom porad\u00ed je nasledovn\u00fd: Petit Chablis, Chablis (rovnako ako Chablis), premi\u00e9ri dielcov Cru a Grands CRUs.\n <\/p>\n
\nGrand CRU vin\u00edc a najzn\u00e1mej\u0161ie premi\u00e9ri dielce Cru, le\u017e\u00ed na pravom brehu serein rieky, pri\u010dom sa vyu\u017eili dobr\u00e9 expoz\u00edcie (orient\u00e1cia vzh\u013eadom na slnko) a ,spravidla, v strede kopca, kde optim\u00e1lne odvodnenie p\u00f4dy a dozrievania bob\u00fa\u013e.\n <\/p>\n
\nKe\u010f pr\u00edde na be\u017en\u00e9 Chablis, to je v\u017edy ot\u00e1zka poznania v\u00fdrobcov a ich vin\u00edc. V pr\u00edpade v\u00edna ve\u013ek\u00fdch obchodn\u00edkov o umiestnen\u00ed vin\u00edc hovori\u0165, nie je potrebn\u00e9: zbieraj\u00fa Chardonnay celom Chablis.\n <\/p>\n
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\nTo je len siln\u00e9 bo\u010dn\u00e9 Domaine Billaud-Simon, Chablis, preto\u017ee jeho dediny je vyroben\u00fd v\u00fdlu\u010dne z vlastn\u00e9ho hrozna fariem s r\u00e9va rastie len na to najlep\u0161ie \u2013 kimmerijskih p\u00f4dy okolo ich vinice s\u00fa Grand CRU a premi\u00e9ri dielce Cru.\n<\/p>\n
\nPod\u013ea m\u00f4jho n\u00e1zoru, je to tak dobre vidite\u013en\u00fd v ich v\u00edn, \u017ee predbehne mnoho premi\u00e9ri dielce Cru od in\u00fdch v\u00fdrobcov, aj ke\u010f cena je ove\u013ea pr\u00edstupnej\u0161ie pre nich.\n <\/p>\n
\nDomaine billaud-Simon, bez pochyby, je medzi top v\u00fdrobcov Chablis. Osobne, mysl\u00edm, \u017ee on tvrd\u00ed \u017ee na \u0161ampion\u00e1te s Francois Raveno (Domaine Raveneau) \u2013 a je to asi vec preferencie vo ve\u013ekom \u0161t\u00fdle.\n <\/p>\n
\nObce Chablis Billaud Simon<\/strong> 2008 \u2013 m\u00f4j domov povinnos\u0165 white dnes. Ber\u00fac do \u00favahy mal\u00e9 mno\u017estvo tohto v\u00edna, ob\u00e1vam sa, \u017ee moji priatelia a n\u00e1poj…\n <\/p>\n \nV\u010faka svojej vynikaj\u00facej svie\u017eos\u0165, to ide dobre na za\u010diatku, a cel\u00fd dlh\u00fd ve\u010der. A s ustrice, samozrejme, je to \u00fa\u017easn\u00e9. Na n\u00e1\u0161 st\u00f4l kombin\u00e1cia Chablis Billaud Simon s p\u00e1r desiatok ustrice i\u0161iel perfektne a vyvolal \u017eiv\u00fa podpora a nad\u0161enie z toho, ako bl\u00e1zniv\u00fd ‚ chutn\u00e9 toto je u\u010debnica zmes. Bo\u017e\u00ed!\n <\/p>\n \n\u010eal\u0161\u00ed ned\u00e1vny objav bol sp\u00f4sob, ako dokonale hod\u00ed k sebe Chablis a Kari Laksa (Malajsk\u00e9 pikantn\u00e9 jedlo s kar\u00ed a morsk\u00fdch plodov). A znova \u2013 a to nielen pokia\u013e ide o s\u00falad chut\u00ed, a v ako energia, v harmonickom mixe lemongrass korenie, korenie, z\u00e1zvor a Laksa list s svie\u017ei citrusov\u00fd kyslos\u0165 Chablis. Len gastron\u00f3mia Feng Shui \ud83d\ude42\n <\/p>\n \nNos je<\/b> Ostr\u00fd citr\u00f3nov\u00e1 t\u00f3n s v\u00fdraznou pozn\u00e1mka z morskej soli a kriedovo mineralitou. Sellistest ustupuje sladk\u00e1 v\u00f4\u0148a puding, su\u0161en\u00e9 ban\u00e1ny, valcovan\u00e9 ovos a voskov\u00fd odtie\u0148 z tvarohom.\n <\/p>\n \nPotom, \u010do st\u00e1la v skle, v\u00edno je nahraden\u00fd t\u00f3n s v\u00f4\u0148ou \u010derstvo rezan\u00e9 zelen\u00e9 Jablko a \u010derstvej citr\u00f3novej na sladk\u00e9 v\u00f4\u0148ou kokosu m\u00e4sa a lemon pie, ale cel\u00fd \u010das zachovan\u00fd charakteristick\u00fd zbra\u0148-paz\u00farik, oce\u013eov\u00e9 tieni.\n <\/p>\n \u00dasta<\/b> \nTyp v\u00edna, ktor\u00e9 m\u00f4\u017eete o\u010dak\u00e1va\u0165, \u017ee vo va\u0161om sklo, raz na Champs Elysees.\n <\/p>\n \nHoci v\u00e4\u010d\u0161ina Chablis AC v\u00edna navrhnut\u00fd tak, aby sa opit\u00fd mlad\u00fd, toto v\u00edno bude ur\u010dite profitova\u0165 z 2-3 roky ome\u0161kania v pivnici. A potom 5 rokov, alebo viac, ak sa v\u00e1m nepodar\u00ed otvori\u0165 predt\u00fdm.\n <\/p>\n \nA naplni\u0165 ob\u013e\u00faben\u00e9 v kateg\u00f3rii Chablis AC s ve\u013emi atrakt\u00edvnu cenu.\n <\/p>\n \nOchutnal Chablis na z\u00e1kladnej \u00farovni, objavte Premier Cru a Grand Cru v ich \u00fa\u017easn\u00e1 v\u0161estrannos\u0165, odr\u00e1\u017ea jedine\u010dn\u00fdm terroir Chablis.<\/p>\n","protected":false},"excerpt":{"rendered":" Vr\u00e1\u0165me sa sp\u00e4\u0165 do star\u00fdch dobr\u00fdch Chardonnay a n\u00e1vratu k v\u00edna star\u00e9ho sveta, k regi\u00f3nu, ktor\u00fd je pod\u013ea mnoh\u00fdch v\u00edno fan\u00fa\u0161ikov, to je…<\/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-8276","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\/8276","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=8276"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8276\/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=8276"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8276"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Domaine Billaud-Simon Chablis 2008:
\ndegusta\u010dn\u00e9 pozn\u00e1mky<\/h2>\n
\nChu\u0165 \u2013 \u0161\u0165avnat\u00e9 a energick\u00fd od za\u010diatku a\u017e do konca, plnenie \u00fasta a zelen\u00e9 Jablko a citr\u00f3n, vzru\u0161uj\u00face a ostr\u00e9, s slan\u00e9 mot\u00edvom v \u0161t\u00fdle sherry Manzanilla, prirodzen\u00fd a hladk\u00fd, trvaj\u00face na pozad\u00ed stabiln\u00e9 citr\u00f3n a \u0161trku mineralitou. Bez n\u00e1znaku dub a tie\u0148, pripom\u00ednaj\u00face wasabi v pachu\u0165.\n <\/p>\n