![](\"\/wp-content\/uploads\/64d6dfe7f9ad32c6bbe6dee6964bb131.jpg\")
<\/p>\n\nV\u00fdskumn\u00edci h\u013eadaj\u00fa nov\u00fdch odr\u00f4d na v\u00fdrobu klasick\u00fdch Bordeaux v\u00edna v meniacej sa kl\u00edmy. Je mo\u017en\u00e9, \u017ee v nasleduj\u00facom desa\u0165ro\u010d\u00ed ve\u013ek\u00fd Bordeaux bude spolieha\u0165 viac na Touriga Nacional, ako Cabernet Sauvignon?\n <\/p>\n
<\/p>\n
\nV obdob\u00ed zberu 2015 v\u00fdskumn\u00edci za\u010dali sbravati mal\u00e9 mno\u017estvo v\u00edna z hrozna z pilotn\u00e9ho str\u00e1nky v Bordeaux, vysaden\u00e9 52 odr\u00f4d pou\u017e\u00edvan\u00fdch v regi\u00f3ne. Cie\u013eom je vybra\u0165 odr\u00f4d, ktor\u00e9 bude vyr\u00e1ba\u0165 v\u00edna v Bordeaux \u0161t\u00fdl, ke\u010f v pr\u00edpade, \u017ee klimatick\u00e9 zmeny bud\u00fa shift miestneho zberu sez\u00f3ny tak, \u017ee tradi\u010dn\u00e9 odrody regi\u00f3nu, s\u00fa von z hry.\n <\/p>\n
\nRealizoval N\u00e1rodn\u00fd In\u0161tit\u00fat pre Po\u013enohospod\u00e1rsky V\u00fdskum s podporou z V\u00edna Rady Bordeaux experiment s\u00fa\u010dasne obe odv\u00e1\u017ene a pragmatick\u00fd. „Sa smelo sa te\u0161i\u0165, nie pohrebiska jej hlavu do piesku, hovor\u00ed o svojich z\u00e1kazn\u00edkov, ved\u00faci projektu Profesor Pr\u00edpade van Leeuwen. \u2013 Ak po nieko\u013ek\u00fdch desa\u0165ro\u010diach v Bordeaux musie\u0165 zavies\u0165 nov\u00e9 odrody, bud\u00fa na to pripraven\u00ed.“\n <\/p>\n
\nTreba by\u0165 pripraven\u00fd prejavil v auguste 2003, ke\u010f dlh\u0161om tepla pokryt\u00e9 franc\u00fazsky pozemky. \u010cas\u0165 hrozna v Bordeaux s\u00fa prakticky upe\u010den\u00fd v\u00edna, d\u00e1va v\u00edna tohto ro\u010dn\u00edka aromatick\u00fdch uh\u013eovod\u00edkov viac-zrel\u00e9 ovocie, n\u00edzkou kyslos\u0165ou a krat\u0161ie skladovacie kapacity.\n <\/p>\n
\nAk kl\u00edmy v Bordeaux na\u010falej bude zmena v smere s\u00fa\u010dasn\u00e9 trendy, vin\u00e1ri by sa mali pripravi\u0165 na \u010fal\u0161ie b\u00farliv\u00e9 vlhk\u00e9 zimy a hor\u00face such\u00e9 leto a \u00farodu sez\u00f3ny, ktor\u00e9 sa vyskytli pred optim\u00e1lne okno, ke\u010f plody s\u00fa zrel\u00e9, zrel\u00e9 triesloviny a kyslos\u0165 m\u00e1 fallen.\n <\/p>\n
\n „Vieme, \u017ee najlep\u0161ie v\u00edna sa z\u00edskavaj\u00fa ak hrozno dozrieva\u0165 medzi September 10 okt\u00f3ber 10,“ tvrd\u00ed van Leeuwen. Skor\u00e9 dozrievanie odrodami ako je Merlot a Sauvignon Blanc s\u00fa obzvl\u00e1\u0161\u0165 zranite\u013en\u00e9, ale vo V\u0161eobecnosti v\u0161etky opr\u00e1vnen\u00e9 \u00faradn\u00fdch predpisov appellation odr\u00f4d riziko pre nahradenie viac hor\u00face a such\u00e9 Bordeaux.\n <\/p>\n
\nV\u00fdskumn\u00edci sa \u0161iel cez hor\u00face v\u00edno kraj\u00edn ako Gr\u00e9cko, \u0160panielsko, Taliansko a Portugalsko, vybrala 52 odr\u00f4d kandid\u00e1tskych a klesol im v roku 2009 na experiment\u00e1lne vinice appellation Pessac-Leognan. Mnoh\u00e9 z nich s\u00fa pravdepodobne zn\u00e1me, ako Sangiovese, Touriga, Xinomavro a Assyrtiko \u2013 hviezdy vo svojich regi\u00f3noch, ale exotick\u00fdch pre Bordeaux.\n <\/p>\n
\nPrvou \u00falohou bude z\u00edska\u0165 \u010do najviac z t\u00fdchto odr\u00f4d sa na nov\u00e9 podmienky. „My sme nikdy neurobili, v Bordeaux v\u00edna z t\u00fdchto odr\u00f4d,“ hovor\u00ed v\u00fdskum in\u017einier projektu.\n <\/p>\n
\nOd roku 2012 sa zhroma\u017edili \u00fadaje o obsahu fenolov v hrozna a f\u00e1za dozrievania jednotliv\u00fdch odr\u00f4d. O 20 boli vybran\u00e9 pre micro-v\u00fdroby v roku 2015, odrodov\u00e9 v\u00edna z 30 k\u00edl hrozna ka\u017ed\u00fd.\n <\/p>\n
\nHotov\u00e9 v\u00edno bude pozorne \u0161tudoval t\u00edmom experiment\u00e1tori. Potom \u00fadaje bud\u00fa uverejnen\u00e9 a s\u00fa na nich zalo\u017een\u00e9 Zdru\u017eenie v\u00fdrobcov mnoho ozna\u010den\u00ed Bordeaux vyberie tie druhy, ktor\u00e9, pod\u013ea ich n\u00e1zoru, bude mo\u017en\u00e9 z\u00edska\u0165 v\u00edna s typick\u00fdm miestne charakteristiky. „Nebudeme sa ni\u010d ur\u010di\u0165, v\u00fdber bude \u00faplne ich,“ hovoria organiz\u00e1tori projektu.\n <\/p>\n
\nPo tom, dobrovo\u013en\u00edci z t\u00fdchto ozna\u010den\u00ed, bud\u00fa pozvan\u00ed na r\u00e1s\u0165 vo vybran\u00fdch experiment\u00e1lnych odr\u00f4d, a to napriek skuto\u010dnosti, \u017ee v\u00edno sa nem\u00f4\u017eu by\u0165 pred\u00e1van\u00e9 pod miestnymi AOC, to m\u00f4\u017ee by\u0165 klasifikovan\u00e9 ako Vin de France.\n <\/p>\n
\nZ\u00e1sadne tohto projektu je, \u017ee sa sna\u017e\u00ed zachova\u0165 a nie zmena: zachova\u0165 typick\u00fd profil v\u00edna z Bordeaux. Bortoluzzi v\u00edna s\u00fa hodnoten\u00e9 pod\u013ea ich schopnos\u0165 r\u00e1s\u0165 kr\u00e1sne. Tak, \u010di spotrebitelia uklada\u0165 ich v\u00edna desa\u0165ro\u010dia \u2013 ot\u00e1zka pre nich je sekund\u00e1rne. Tento pr\u00edstup ku kvalite je \u010das\u0165 Bordeaux mentality.\n <\/p>\n
\nA potom, tam je syst\u00e9m ozna\u010denia, riaden\u00fd INAO (Institut National des Ozna\u010denia d ‚ origine). Na pomenovanie je priraden\u00e9 len k vinn\u00fd, je schopn\u00fd zobrazi\u0165 jedine\u010dn\u00e9 vlastnosti, ktor\u00e9 s\u00fa viazan\u00e9 na ur\u010dit\u00e9 \u00fazemie. A hoci INAO rozpozna\u0165, \u017ee klimatick\u00e9 zmeny sa vy\u017eaduje h\u013eadanie in\u00fdch vhodn\u00fdch odr\u00f4d, prid\u00e1vaj\u00fa, \u017ee „toto vyvol\u00e1va ot\u00e1zky o zachovanie typicality v\u00edn z regi\u00f3nu, bez ktorej hovori\u0165 o kontrolovan\u00e9ho p\u00f4vodu v\u00edna to robi\u0165.“\n <\/p>\n
\nZaradenie nov\u00fdch odr\u00f4d v pravidl\u00e1ch appellation \u2013 ot\u00e1zka je, nie r\u00fdchly. Je potrebn\u00e9 analyzova\u0165 v\u00fdsledky pou\u017eitia triedy vidie\u0165 reakciu trhu a spotrebite\u013eov, prejs\u0165 \u0161peci\u00e1lne degusta\u010dn\u00e1 Komisia, ktor\u00e1 d\u00e1va z\u00e1veru, \u017ee v\u00edno je st\u00e1le „charakteristika regi\u00f3nu.“ A potom bude pova\u017eovan\u00e1 za form\u00e1lne postupy, ktor\u00fdmi sa men\u00ed nariadenie.\n <\/p>\n
\nAle napriek v\u0161etkej zlo\u017eitosti, v\u00fdskum bude pokra\u010dova\u0165, preto\u017ee v bud\u00facnosti m\u00f4\u017eu zachr\u00e1ni\u0165 ekonomiku celej vin\u00e1rskej oblasti, ktor\u00e1 vyr\u00e1ba 600-800 mili\u00f3nov flia\u0161 v\u00edna ro\u010dne a dod\u00e1va im vo viac ako 100 krajin\u00e1ch. <\/p>\n","protected":false},"excerpt":{"rendered":"
V\u00fdskumn\u00edci h\u013eadaj\u00fa nov\u00fdch odr\u00f4d na v\u00fdrobu klasick\u00fdch Bordeaux v\u00edna v meniacej sa kl\u00edmy. Je mo\u017en\u00e9, \u017ee v nasleduj\u00facom desa\u0165ro\u010d\u00ed ve\u013ek\u00fd Bordeaux bude spolieha\u0165…<\/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-8377","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\/8377","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=8377"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8377\/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=8377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8377"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}