![](\"\/wp-content\/uploads\/d3f297e82cb3ee27be0925dcc2da716d.jpg\")
<\/p>\n\n Moja mama raz mi poslal narodeniny karty s n\u00e1pisom: „Predt\u00fdm, ne\u017e m\u00f4\u017eete n\u00e1js\u0165 Princa budete musie\u0165 pobozka\u0165 ve\u013ea \u017eiab.“ Nu\u017e, mil\u00ed \u010ditatelia, pr\u00e1ve som dokon\u010dil bozk\u00e1vanie \u017eaby vo va\u0161om mene. Na\u0161\u0165astie, Princ sa mi podarilo n\u00e1js\u0165.
\nA ani jeden.\n <\/p>\n
<\/p>\n
\nPrincovia v tomto pr\u00edbehu s\u00fa skuto\u010dn\u00e9, pravdiv\u00e9 Lambrusco vzoriek. A ako \u017eaby \u2013 ostatn\u00e9, priemyseln\u00e9 vzory, vyroben\u00e9 v rozsahu, v akom sa v\u00e1m ani nesn\u00edvalo. Nie, je to celkom prijate\u013en\u00e9 v\u00edno s dobrou kyselinkou, svetlo tan\u00edny a pomerne peniv\u00fd, niektor\u00e9 m\u00f4\u017eu by\u0165 dokonca dobr\u00fdch, ale ur\u010dite nie v obehu. <\/p>\n
\nZatia\u013e \u010do prv\u00fd bol vynikaj\u00faci. Ich l\u00e1kal ma v Emilia-Romagna a jeho v\u00f4ne divok\u00fdch \u010dere\u0161n\u00ed a divok\u00fdch byl\u00edn. V tejto Lambrusco je nie\u010do, primal, nie\u010do, \u010do rob\u00ed vr\u00e1ti\u0165 sa k nemu znovu a znovu. Asi to, \u017ee sp\u00f4sob v\u00fdroby m\u00f4\u017eu by\u0165 nepredv\u00eddate\u013en\u00e9. A mo\u017eno skuto\u010dnos\u0165, \u017ee v\u00fdnos z v\u00edna od najlep\u0161\u00edch vzoriek na primeranej \u00farovni.\n <\/p>\n
\nVo V\u0161eobecnosti v\u00fdrobok v\u00fdnos pre Lambrusco dosahuje obrovsk\u00e9 hodnoty do 140 hektolitrov na hekt\u00e1r (porovnaj: maxim\u00e1lny dovolen\u00fd v\u00fdstupn\u00fd z\u00e1klad v\u00edn z Bordeaux \u2013 55 HL \/ ha). „Ste si srandu?“ \u2013 Sp\u00fdtal som sa export Manager na miestnej dru\u017estva. „Samozrejme, \u2013 odpovedal \u00faplne v\u00e1\u017ene, je udr\u017ea\u0165 tak\u00fa n\u00edzku \u00farove\u0148, nie je v\u017edy \u013eahk\u00e9.“ Siln\u00fd, zavla\u017eovan\u00e9 vinice vysaden\u00e9 na pl\u00e1\u0148ach v \u00farodnej p\u00f4de, ved\u013ea hru\u0161ky a ja\u010dme\u0148, \u010dasto produkuj\u00fa ove\u013ea viac: 200, a dokonca aj 300 HL na hekt\u00e1r.\n <\/p>\n
\nOd nich dostala, a potom sa \u0161umiv\u00e9 v\u00edno met\u00f3dou Sharma, preru\u0161enia kvasenia, ke\u010f s\u00fa e\u0161te ve\u013ea zvy\u0161kov\u00e9ho cukru na vyv\u00e1\u017eenie vysok\u00e1 kyslos\u0165 a adstringentn\u00e9 tan\u00edny. Niekedy pou\u017e\u00edva\u0165 klasick\u00e9 met\u00f3dy (Metodo Classico) \u2013 tie\u017e zn\u00e1my ako „tradi\u010dn\u00e9“, alebo „\u0161ampansk\u00e9 met\u00f3da“ \u2013 potom v\u00edno je m\u00e4k\u0161ie, hladk\u00e9, elegantn\u00fd.\n <\/p>\n
\nAle najviac zo v\u0161etk\u00e9ho sme z\u00e1ujem o Metodo Ancestrale \u2013 tzv. „met\u00f3da predkov“. Tu je miesto, kde prekvapen\u00ed.\n<\/p>\n
V\u00edno sa za\u010d\u00edna sbravati kade \u2013 na \u00farovni pribli\u017ene 10-11% potenci\u00e1lny alkohol a potom plnen\u00e9, kde sa jeho kone\u010dn\u00e9 kvasenie prebieha \u010fal\u0161ie 1-2% a zvy\u0161kov\u00e9ho cukru je na \u00farovni pribli\u017ene 8 g \/ l (alebo viac, ak vin\u00e1r kvasenie je preru\u0161en\u00e9 chladenie). Potom m\u00f4\u017ee nasledova\u0165 remuage a degor\u017eovan\u00edm, ale nie nevyhnutne: niektor\u00ed \u013eudia preferuj\u00fa v\u00edno s „Tumanian“. Ak pred liat\u00edm shake f\u013ea\u0161e, nie na minulos\u0165 degor\u017eovan\u00edm, chu\u0165 je v\u00fdrazne odli\u0161n\u00e9: menej ovocnos\u0165 a \u010fal\u0161ie „\u010dinnosti“, v porovnan\u00ed s v\u00ednom, ktor\u00fd dal usadenina v sladkej vode pred plnenie do flia\u0161.\n <\/p>\n
\nVittorio Graziano<\/b> hovor\u00ed, \u017ee na dlh\u00fd \u010das zostal len jeden, aby Lambrusco touto met\u00f3dou. Teraz to bolo nasledova\u0165 aj ostatn\u00ed, vr\u00e1tane ve\u013ek\u00fdch spolo\u010dnost\u00ed, ktor\u00e9 vyr\u00e1baj\u00fa jeden alebo dva n\u00e1zvy Lambrusco Metodo Ancestrale, hoci v\u00fdstup v\u00edno na „ve\u013ek\u00fdch bratov“ je st\u00e1le ove\u013ea lep\u0161\u00ed ako jeho rekord v 46 HL \/ ha.\n <\/p>\n
\nNechcem zneva\u017eova\u0165 cnosti dobr\u00fd Lambrusco met\u00f3dou Sharma \u2013 niektor\u00e9 z nich s\u00fa ve\u013emi dobr\u00e9, a ja nem\u00e1m z\u00e1ruku, \u017ee bude rozli\u0161ova\u0165 ich slepo z „ru\u010dn\u00e9 pr\u00e1ce“. D\u00f4le\u017eit\u00e9 je, \u017ee existuj\u00fa r\u00f4zne \u00farovne pravosti Lambrusco, a v neexistuj\u00fa dostato\u010dn\u00e9 inform\u00e1cie na etiket\u00e1ch, ktor\u00e9 by mohli spo\u013eahn\u00fa\u0165 pri h\u013eadan\u00ed najlep\u0161\u00edch v\u00edn, som sa rozhodol za\u010da\u0165 s extr\u00e9mnym plavidla a presun\u00fa\u0165 sp\u00e4\u0165 do norm\u00e1lneho. Ale norm\u00e1lne som nikdy vr\u00e1ten\u00e9. A tu je p\u00e1r pozn\u00e1mok na v\u00fdsledky.\n <\/p>\n
\nPod\u013ea Vittorio Graziano, v neskorej 1960 \u2013 1970, vinice \u0161\u00edri\u0165 rot. Dovtedy, v\u00fdsadba hustota bola v\u00fdrazne vy\u0161\u0161ia: a\u017e 10 000 vini\u010da na hekt\u00e1r. Teraz je to ako 3,000 alebo 2000 alebo menej tis\u00edce.\n<\/p>\n
\nMysl\u00edm, \u017ee Lambrusco dnes je na prahu nov\u00fdch hran\u00edc. Na skromn\u00fd iniciat\u00edvy na o\u017eivenie autentick\u00e9 v\u00edna sa bude vyv\u00edja\u0165 do v\u00e1\u017eneho pohybu, a to do 10 rokov bude \u0161peci\u00e1lne v\u00fdrobcov Zdru\u017eenia, mo\u017eno aj \u0161peci\u00e1lnu f\u013ea\u0161u a uvid\u00edme, \u010do bude narodenia kult. A vy\u0161\u0161ie ceny.<\/p>\n
\nVari\u00e1cia z kopca \u2013 Lambrusco grasparossa (Lambrusco Grasparossa) \u2013 toto v\u00edno je inky \u010derven\u00e9, purpurov\u00e9 peny a vidite\u013en\u00e9 tan\u00edny.\n<\/p>\n
Lambrusco Sorbara (Lambrusco Sorbara) \u2013 \u010das\u0165 z\u00e1stupcu, s jasn\u00fdmi jahoda farbu a chu\u0165, menej agres\u00edvne, ale je charakteristick\u00fd pre v\u0161etky Lambrusco kyslos\u0165.\n<\/p>\n
\nCelkom existuje 9 r\u00f4znych druhov hrozna Lambrusco Salamino vr\u00e1tane (Salamino), Maestri (Maestri) a pivnica (Marani). A tie\u017e, nie menej ako 5 r\u00f4znych DOC\u043e\u0432 : Sorbara, Grasparossa Castelvetro di, Salamino di Santa Croce, Modena Modena Rosato a Rosso.\n<\/p>\n
(Vi\u010f. typy Lambrusco)<\/p>\n
\nToto v\u0161etko n\u00e1m hovor\u00ed sa, \u017ee Lambrusco n\u00e1m pi\u0165 a pi\u0165… A bez v\u0161etk\u00fdch. Alebo ako aperit\u00edv. Najm\u00e4 Lambrusco Sorbara. A ist\u00fd Grasparossa m\u00f4\u017eete pou\u017ei\u0165 a na hlavn\u00e9 jedlo. Dobr\u00fd Lambrusco s miestne jedlo \u2013 je to piese\u0148.\n<\/p>\n
\nV suchom preveden\u00ed, \u00farove\u0148 zvy\u0161kov\u00e9ho cukru 15 g \/ l, ale najlep\u0161ie pr\u00edklady z chuti bude \u00faplne such\u00e9 (a kyslos\u0165 mus\u00ed by\u0165 nie\u010do do rovnov\u00e1hy).\n<\/p>\n
\nSemi-such\u00e9 v\u00edna boli vidite\u013en\u00e9 sladkos\u0165 na poschod\u00ed. Dobre amabile \u2013 \u00faprimne povedan\u00e9, sladk\u00e9.\n<\/p>\n
\nOsobne som z\u00e1stancom such\u00e9. Ale zlatko r\u00e1d…<\/p>\n","protected":false},"excerpt":{"rendered":"
Moja mama raz mi poslal narodeniny karty s n\u00e1pisom: „Predt\u00fdm, ne\u017e m\u00f4\u017eete n\u00e1js\u0165 Princa budete musie\u0165 pobozka\u0165 ve\u013ea \u017eiab.“ Nu\u017e, mil\u00ed \u010ditatelia, pr\u00e1ve…<\/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-8338","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\/8338","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=8338"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8338\/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=8338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}