![](\"\/wp-content\/uploads\/e52e213d13e4c215318cb5e701941f84.jpg\")
<\/p>\n<\/p>\n
Jednoduch\u00e9 krit\u00e9rium v\u00fdber v\u00edn a jed\u00e1l je krit\u00e9ri\u00ed pre „tradi\u010dn\u00e9 kombin\u00e1cie“. V\u00e4\u010d\u0161ia \u010das\u0165 talianskej kuchyne n\u00e1rodn\u00fdch a region\u00e1lnych p\u00f4vodu, tak ve\u013emi \u010dasto ich recepty s\u00fa sprev\u00e1dzan\u00e9 v\u00edna, narodil sa z ist\u00e9ho \u00fazemia, ktor\u00e9 zvy\u010dajne preuk\u00e1za\u0165 v\u0161eobecnosti ar\u00f3mu a chu\u0165 s miestnymi chu\u0165. V tomto spolo\u010denstve na z\u00e1klade vin\u00e1rn\u00ed a re\u0161taur\u00e1ci\u00ed zameran\u00e1 na v\u00fdrobu v\u00edna str\u00e1nky.\n<\/p>\n
\nVe\u010f, napr\u00edklad, pre prudk\u00fd Tosk\u00e1nskych jed\u00e1l, \u010do in\u00e9 by mohlo by\u0165 lep\u0161ie, ako vo veku \u010derven\u00e9 v\u00edna z Tosk\u00e1nska s\u00e1m? Sangiovese hrozno pou\u017eit\u00e9 na v\u00fdrobu v\u00edna z r\u00f4znych oblast\u00ed, je jednoducho vynikaj\u00faci. S dusen\u00e9 brav\u010dov\u00e9 m\u00e4so alebo hov\u00e4dzie, r\u00f4zne divok\u00e9 „sp\u00f4sobi\u0165“ Brunello di Montalcino (Brunello di Montalcino). Vino Nobile di Montepulciano (Nobile di Montepulciano), ide dobre s steak vo Florencii; \u010do m\u00f4\u017ee by\u0165 viac, aby sa va\u0161a chu\u0165 na hov\u00e4dzie m\u00e4so dusen\u00e9 m\u00e4so, dusen\u00e9 m\u00e4so z kr\u00e1lika a Grengam v Tosk\u00e1nskej ako Chianti dei Colli Fiorentini (Chianti dei Colli Fiorentini) alebo Chianti Colli Senesi (Chianti Colli Senesi), alebo Rufina (Rufina) alebo Chianti Classico (Chianti Classico), ak tieto v\u00edna s\u00fa „pravideln\u00e9“ alebo „rezervova\u0165“? A to ist\u00e9 sa d\u00e1 poveda\u0165 o Barolo (Barolo) a Babaresco (Babaresco), a pre v\u0161etky bohat\u00e9 \u010derven\u00e9 v\u00edna, ktor\u00e9 s\u00fa rozh\u00e1dzan\u00e9 od Severu k Juhu Talianska.\n<\/p>\n
Nie je ve\u013ea prv\u00e9 kurzy cestov\u00edn alebo ry\u017ee, ktor\u00e9 m\u00f4\u017eu „podpora“ v\u00edno s ve\u013ekou zmieta\u0165. Ich kombin\u00e1cia je zrejme v d\u00f4sledku korenie alebo om\u00e1\u010dku. Cestoviny z tvrdej p\u0161enice, vyroben\u00e9 doma, ako „strascinati“ \u2013 typick\u00e9 jedlo v r\u00f4znych regi\u00f3noch ju\u017en\u00e9ho Talianska, alebo ochuten\u00e9 s rag\u00fa ravioli s ricotto dlh\u00e9 varenie dobre hod\u00ed, pre pr\u00edklad, Aglianico del Vulture (Aglianico del Vulture) alebo Diana (Taurasi).\n<\/p>\n
\n V\u00edno Barolo (Barolo) a Babaresco (Babaresco) s\u00fa napojen\u00ed na tenk\u00e9 rezance, „tajarin“, ako aj agnolotti a ravioli al plin. Ove\u013ea \u013eah\u0161ie spoji\u0165 s prv\u00fdm kurzy v\u0161etky ostatn\u00e9 \u010derven\u00e9 v\u00edna s\u00fa e\u0161te vo veku, ale bez ve\u013emi dlh\u00e9 expoz\u00edcie. V Taliansku sme sa stret\u00e1vaj\u00fa s \u0165a\u017ekos\u0165ami v\u00fdberu v tomto zmysle vo v\u0161etk\u00fdch regi\u00f3noch, ako vo\u013eba medzi v\u00edna vyroben\u00e9 z p\u00f4vodn\u00fdch hrozna a medzin\u00e1rodn\u00e9 odrody, ktor\u00e9 s\u00fa \u010dasto uveden\u00e9 v r\u00f4znych extraktov, a medzi v\u0161etk\u00fdmi toto bohatstvo mus\u00edte vybra\u0165 najlep\u0161iu kombin\u00e1ciu v\u00edna s ak\u00fdmko\u013evek jedlom.\n <\/p>\n
\n S t\u00fdmito v\u00edna, ktor\u00e9 m\u00f4\u017eeme definova\u0165 ako m\u00e4kk\u00e9 a stredn\u00e9ho veku, aj pe\u010den\u00e9 biele m\u00e4so. \u00dapln\u00fd zoznam bude ve\u013emi dlh\u00e1, tak\u017ee sme da\u0165 tu len niektor\u00e9 pr\u00edklady: Refosco dal peduncolo Rosso (Refosco dal peduncolo rosso), Valpolicella (Valpolicella), Rosso Conero (Rosso Conero), \u010derven\u00e9 v\u00edna z medzin\u00e1rodn\u00fdch odr\u00f4d vyr\u00e1baj\u00fa v r\u00f4znych regi\u00f3noch, at\u010f. <\/p>\n
Ak zv\u00fd\u0161ite \u0161trukt\u00fary jed\u00e1l, od pe\u010den\u00e9 brav\u010dov\u00e9 m\u00e4so alebo hov\u00e4dzie, kombinova\u0165 v\u00edno mus\u00ed by\u0165 viac \u0161trukt\u00farovan\u00e9 a kol\u00e1\u010d. K dispoz\u00edcii je tie\u017e rad mo\u017enost\u00ed, v\u010faka bohatstvo talianskeho vin\u00e1rstva, je ve\u013emi \u0161irok\u00fd: Chianti Classico (Chianti classico), Rosso di Montalcino (Rosso di Montalcino), nakoniec tom mus\u00ed s\u00e1m z\u00fa\u010dastni\u0165 di Scansano (Morellino di Scansano), Salice Salentino (Salice Salentino), rotaliano z Teroldego (Teroldego Rotaliano), at\u010f.\n<\/p>\n
\nVaren\u00e9 a dusen\u00e9 hov\u00e4dzie m\u00e4so s\u00fa vhodn\u00e9 aj hrub\u00e9 Zrel\u00e9 \u010derven\u00e9 v\u00edna ako Barbera d ‚alba (Barbera d‘ alba), Babaresco a Amarone della Valpolicella (Amarone della Valpolicela).
\nAk jedl\u00e1 s\u00fa pripravovan\u00e9 z viac jemn\u00e1 chu\u0165 m\u00e4sa ako hov\u00e4dzie m\u00e4so, r\u00f4zne hry, najvhodnej\u0161ie v\u00edna by mala by\u0165 naozaj bohat\u00fd a s ve\u013ekou n\u00e1mahou.\n<\/p>\n
\nPo\u010fme za\u010da\u0165 s \u010derven\u00e9 v\u00edna vyroben\u00e9 z hrozna Sangiovese v Tosk\u00e1nsku \u2013 Brunello di Montalcino (Brunello di Montalcino), Nobile di Montepulciano (Nobile di Montepulciano), Chianti Classico „reserve \u2013 a a\u017e v\u00edna z hrozna Nebbiolo v Piemonte alebo chiavennasca (Chiavennasca) v Valtellina \u2013 Barolo a Sforzato della Valtellina (Sforzato della Valtellina), ako aj Aglianico del Vulture (Aglianico del Vulture), Taurasi (Taurasi), vz\u00e1cne v\u00edno Donnas (Donnas) z Valle d’aosta, a s\u00fdto \u010derven\u00e9 v\u00edno z Alto Adige \u2013 Lagrein (Lagrein) a Pinot Nero (Pinot nero).\n<\/p>\n
\nNa veku a pikantn\u00e9 syry vyhovovali \u010derven\u00e9 v\u00edna s siln\u00fa \u0161trukt\u00faru. Tu krit\u00e9rium teritoriality je vhodn\u00e1 na h\u013eadanie harm\u00f3nie. Napr\u00edklad, Carmignano (Carmignano) a Nobile di Montepulciano aj s ov\u010d\u00edm syrom, Pecorino Toscano; Valtellina vynikaj\u00faci so syrom Bitto, Aglianico del Vulture \u2013 op\u00e4\u0165 s ov\u010d\u00edm syrom Pecorino di Moliterno, Babaresco \u2013 Tom di Murazzano a mnoh\u00e9 \u010fal\u0161ie kombin\u00e1cie tu, ktor\u00e9 by mohli by\u0165 pridan\u00e9. <\/p>\n
Ale, samozrejme, s\u00fa tie\u017e vynikaj\u00face kombin\u00e1cie mimo „\u00fazemn\u00e1 krit\u00e9rium“: jeden z nich je Amarone della Valpolicella s syr Parmigiano Reggiano.<\/p>\n","protected":false},"excerpt":{"rendered":"
Tradi\u010dn\u00e9 kombin\u00e1cie s v\u00edn z Talianska Jednoduch\u00e9 krit\u00e9rium v\u00fdber v\u00edn a jed\u00e1l je krit\u00e9ri\u00ed pre „tradi\u010dn\u00e9 kombin\u00e1cie“. V\u00e4\u010d\u0161ia \u010das\u0165 talianskej kuchyne n\u00e1rodn\u00fdch a…<\/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-8341","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\/8341","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=8341"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8341\/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=8341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}