{"id":8419,"date":"2020-01-15T00:17:23","date_gmt":"2020-01-14T21:17:23","guid":{"rendered":"http:\/\/vine-nn.ru\/lambrusco\/"},"modified":"2020-01-15T00:17:23","modified_gmt":"2020-01-14T21:17:23","slug":"lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sk\/lambrusco\/","title":{"rendered":"Lambrusco"},"content":{"rendered":"<p>\n        <strong>Lambrusco<\/strong> (Lambrusco) \u2013 n\u00e1zov \u010derven\u00e9 v\u00edna odrody (alebo sk\u00f4r viacer\u00fdch odr\u00f4d) a talianske \u0161umiv\u00e9 v\u00edno s ovocnou v\u00f4\u0148ou, vyroben\u00e9 v Emilia-Romagna regi\u00f3nu (a \u010diasto\u010dne aj v Lombardia).\n<\/p>\n<ul>\n<li>\u010co je Lambrusco?<\/li>\n<li>Rozdiely Lambrusco champagne<\/li>\n<\/ul>\n<p>    <img decoding=\"async\" src=\"\/wp-content\/uploads\/c3e1c3e5c6dfe3db3da380f8e981eb88.jpg\" \/><\/p>\n<p>\nLambrusco v okol\u00ed ve\u013ea zlo\u017eit\u00e9 pr\u00edbehy. P\u00f4vodne tento n\u00e1zov znamenal jednoducho &#8222;v\u00edno z divok\u00e9ho hrozno&#8220; a odkazuje na po\u010det miestnych odr\u00f4d, z ktor\u00fdch mnoh\u00e9 s\u00fa e\u0161te aj dnes pou\u017e\u00edva: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. A v\u0161etky r\u00f4zne odrody Lambrusco, napriek tomu, \u017ee v mnoh\u00fdch zdrojov s\u00fa s n\u00e1zvom klony rovnakej odrody. Teraz men\u00e1 tieto odrody sa pou\u017e\u00edvaj\u00fa ako &#8222;zna\u010dky&#8220; v\u00edna rozli\u0161ova\u0165 medzi rozsah v\u00fdsledky, ktor\u00e9 m\u00f4\u017ee da\u0165 t\u00fdch miestnych odr\u00f4d.<br \/>\nViac o tom ni\u017e\u0161ie.\n<\/p>\n<p>\nHist\u00f3ria Lambrusco je \u00fa\u017easn\u00e9 a z\u00e1rove\u0148 smutn\u00fd.\n <\/p>\n<p>\nNa jednej strane je to perfektn\u00e9 hrozna, ktor\u00e9 po mnoho rokov. Ke\u010f budete pi\u0165 Lambrusco, ste pitie v\u00edna, ktor\u00e9 sa te\u0161il, ktor\u00e9 star\u00ed Rimania. Miluj\u00fa v\u00edno z Lambrusco. Je \u013eahko pestova\u0165, dal dobr\u00e9 v\u00fdnosy a bol ve\u013emi popul\u00e1rny. Je mo\u017en\u00e9 si predstavi\u0165, Caesar pop\u00edjanie Lambrusco zo svojho Poh\u00e1ra, jedenie pl\u00e1tok syra a kr\u00fatia o\u010dami ich majetky&#8230;\n<\/p>\n<p>\nV priebehu minul\u00e9ho storo\u010dia pri\u0161iel na svetlo mnoho odr\u00f4d Lambrusco. Do konca 20. storo\u010dia, ampelography mal viac ako 60 odr\u00f4d tohto druhu. Nov\u00e1\u010dik milovn\u00edkov v\u00edna pochopi\u0165, \u017ee to nie je \u013eahk\u00e9.<br \/>\nAk ste si, napr\u00edklad, hrozna Chardonnay \u2013 to v\u0161etko bude geneticky identick\u00e9. To bolo dos\u0165 storo\u010diami n\u00e1js\u0165 perfektn\u00e9 Chardonnay \u2013 a mnoho rokov nesk\u00f4r, e\u0161te st\u00e1le m\u00e1me k\u00f3pie ve\u013emi prv\u00e9 vinice. Rovnako ako v pr\u00edpade, napr\u00edklad, s Apple odroda red delicious.\n<\/p>\n<p>\nAv\u0161ak, v pr\u00edpade Lambrusco nie je tak jednoduch\u00e9. Vo vo\u013enej pr\u00edrode je ope\u013eovanie \u013eahko vini\u010dom in\u00fdch odr\u00f4d \u2013 ako sa to deje, napr\u00edklad, s p\u00fapavy a in\u00e9 divok\u00e9 kvety. V\u00fdsledkom je po\u010det odr\u00f4d Lambrusco. \u00c1no, chut\u00ed podobne ako podobn\u00e1 p\u00fapavy, ale e\u0161te nie s\u00fa presne rovnak\u00e9 ako v\u00e4\u010d\u0161ina modern\u00fdch v\u00edna odrody.\n<\/p>\n<h2>Hviezdy a sm\u00fatok z Lambrusco sp\u00f4sobom<\/h2>\n<p>\nKe\u010f pri\u0161iel v roku 1970, v Amerike pri\u0161la m\u00f3da pre lacn\u00e9 sladk\u00e9 v\u00edno, a Lambrusco stal ve\u013emi popul\u00e1rnym. To n\u00e1klady, lacn\u00e9, a to aj napriek tomu, \u017ee toto v\u00edno je vyroben\u00e9 v suchej verzii, Taliani vyplnen\u00e9 Americk\u00fd trh sladk\u00e9 vo\u013eby, preto\u017ee spotrebite\u013e po\u017eadoval to.\n<\/p>\n<p>\nA tak. Sad s\u00fa\u010das\u0165ou hist\u00f3rie Lambrusco za\u010d\u00edna rozvoj chu\u0165 milovn\u00edkov v\u00edna. V Sovietskom zv\u00e4ze, pr\u00edli\u0161, v\u00e4\u010d\u0161ina preferovan\u00fd semi-sladk\u00e9 a sladk\u00e9 v\u00edna. A aj prest\u00ed\u017ene v t\u00fdchto d\u0148och vl\u00e1dcu zbierky Massandra je opevnen\u00e9 a sladk\u00e9, najm\u00e4 Mu\u0161k\u00e1tov\u00e9 v\u00edno.\n<\/p>\n<p>\nTeraz je z inej \u00e9ry, s r\u00f4zne preferencie a n\u00e1pady o tom, \u010do by malo by\u0165 &#8222;dobr\u00e9 v\u00edno&#8220;. A v\u0161etko, \u010do bolo popul\u00e1rne v Sovietskom zv\u00e4ze a v Amerike 70. automaticky spad\u00e1 do kateg\u00f3rie &#8222;nie&#8220;. \u017de kli\u0161\u00e9, m\u00e1 nielen sladk\u00e9 v\u00edno, ale nepochopite\u013en\u00e9 pre mnoho dnes ru\u017eov\u00e1. Preto\u017ee m\u00f3da, \u0161t\u00fdl a farbu v\u00edna, ve\u013ea \u013eud\u00ed prehliadnu\u0165 d\u00f4stojn\u00fdm a zauj\u00edmav\u00e9 pr\u00edklady &#8222;unfashionable&#8220; v\u00edna \u2013 tak v rozpo\u010dte a pr\u00e9miovom segmente, od cenovo dostupn\u00e9 ru\u017eov\u00e1 portugalsk\u00fd &#8222;Vinho Verde&#8220; na luxusn\u00e9 Rak\u00faskej sladk\u00e9 &#8222;\u013eadov\u00e9 v\u00edna.&#8220;\n<\/p>\n<h2>Lambrusco labels<\/h2>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/6ecfb22489c52712d71b8dfbea6ad623.jpg\" \/><\/p>\n<p>\nSna\u017e\u00ed udr\u017ea\u0165 poves\u0165, Taliani sa sna\u017eia obmedzi\u0165 pou\u017e\u00edvanie n\u00e1zvu &#8222;Lambrusco&#8220; na etikete v\u00fdlu\u010dne talianskeho v\u00edna. Na z\u00e1klade vy\u0161\u0161ie uveden\u00fdch d\u00f4vodov, je pravdepodobn\u00e9, \u017ee naraz\u00edte na f\u013ea\u0161e s ozna\u010den\u00edm &#8222;Lambrusco&#8220;, plnen\u00e9 lacn\u00e9 v\u00edno z jeho nie ve\u013emi \u00faspe\u0161n\u00fd mo\u017enos\u0165.\n<\/p>\n<p>\nZatia\u013e \u010do meno Lambrusco neprijal medzin\u00e1rodn\u00e9ho postavenia n\u00e1zov kontrolovan\u00e9 p\u00f4vodu, ktor\u00e9 s\u00fa, napr\u00edklad, \u0161ampansk\u00e9 a Prosecco (hoci v Taliansku je kateg\u00f3rii <b>DOC Lambrusco<\/b>, ktor\u00fdm sa ustanovuj\u00fa pravidl\u00e1 pre Lambrusco, vyroben\u00e9 v Taliansku).\n<\/p>\n<h2 id=\"list\">\u010co je Lambrusco?<\/h2>\n<p>\nUkazuje sa, \u017ee nem\u00f4\u017eete pr\u00eds\u0165 celej ako lacn\u00e9 a chuti v\u00edna &#8222;Lambrusco&#8220; a to je hoden, \u013eahk\u00e9, ovocn\u00e9 \u0161umiv\u00e9 v\u00edno, dokonale vhodn\u00fd pre \u013eahk\u00fd letn\u00fd obed.\n<\/p>\n<p>\nTak\u017ee sa nemus\u00edte sudca Lambrusco prv\u00fd lacn\u00e9 f\u013ea\u0161e od supermarketu. Aby som povedal pravdu, taliansky p\u00f4vod nie je z\u00e1rukou vynikaj\u00facej chuti, hoci najlep\u0161\u00edch pr\u00edkladov je, samozrejme, taliansky. Nie sko\u010di\u0165 do z\u00e1very, da\u0165 mu \u0161ancu \u2013 on je tak odli\u0161n\u00fd!\n<\/p>\n<p>\nPo prv\u00e9, toto v\u00edno je r\u00f4zne farby: m\u00f4\u017eete n\u00e1js\u0165 \u010derven\u00e1, ru\u017eov\u00e1 a biela Lambrusco (\u00c1no, aj z \u010derven\u00e9ho hrozna).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/fd6ff366c652e50fdca428a1666b01f2.jpg\" \/><\/p>\n<p>\n Tam s\u00fa such\u00fdch a polosuch\u00fdch a sladk\u00e9 verzie. Tam je e\u0161te v\u00edno Lambrusco je jemne \u0161umiv\u00e9 v\u00edno (\u010do Taliani naz\u00fdvaj\u00fa &#8222;frizante&#8220; \u2013 frizzante), a tam s\u00fa celkom \u0161umiv\u00e9 vo\u013eby, s po\u010dtom bubliny o nie\u010do menej ako v \u0161umiv\u00e9 (&#8222;\u0160umiv\u00e9&#8220; \u2013 spumante, v talian\u010dine graduation &#8222;z hristoski&#8220;).\n<\/p>\n<p>\nTakmer v\u0161etky Lambrusco je vyroben\u00e9 met\u00f3dou Sharma (v ktorom sekund\u00e1rnej ferment\u00e1cie, po\u010das ktorej bubliny, nie je v jednotliv\u00fdch flia\u0161 \u2013 ako je to v pr\u00edpade champagne, ale vo ve\u013ek\u00fdch n\u00e1dr\u017eiach). Ak naraz\u00edte na f\u013ea\u0161u Lambrusco, s n\u00e1pisom na ozna\u010denie &#8222;tradi\u010dn\u00fd sp\u00f4sob&#8220; (alebo &#8222;klasick\u00e1 met\u00f3da&#8220;) \u2013 potom m\u00e1te v\u00fdnimo\u010dn\u00e9 v\u00edno a raritou medzi Lambrusco.\n<\/p>\n<p>\nPigment z Lambrusco bobule m\u00f4c\u0165 poskytn\u00fa\u0165 v\u00edno zvodn\u00fdm ruby farbu, ak vzh\u013eadom na vini\u010d n\u00e1le\u017eit\u00fa pozornos\u0165 a da\u0165 hrozno na spr\u00e1vne dozrieva\u0165. Potom skla je v\u00edno s bohatou ar\u00f3mou a menej intenz\u00edvne farby.\n<\/p>\n<p>\n S fialov\u00fdm Lambrusco m\u00f4\u017eu s\u00fa\u0165a\u017ei\u0165 s v\u00fdnimkou, \u017ee farba hrozna anchellotta \u2013 jeden odr\u00f4d povolen\u00fdch pre toto v\u00edno Lambrusco DOC pravidiel (t. j. pravidl\u00e1, ktor\u00e9 popisuj\u00fa po\u017eiadavky na obsah talianskej flia\u0161 Lambrusco n\u00e1pis na etikete).\n<\/p>\n<p>\nAnchellotta (Ancellotta) nie je formou Lambrusco, to je v\u0161eobecne inej triedy. Ancelotti sa pou\u017e\u00edva na &#8222;opravi\u0165&#8220; farba Lambrusco v\u00edna, ak vin\u00e1r nemal postupujte pod\u013ea produktivity, a v\u00edno bola bled\u00e1 a vodnat\u00e1. <\/p>\n<p>Niektor\u00e9 v\u00edna z Lambrusco bola udelen\u00e1 jeho vlastn\u00e9 DOC category<\/p>\n<p align=\"center\">\n<strong>Lambrusco di Sorbara<\/strong> (Lambrusco di Sorbara)\n<\/p>\n<p>\nSorbara \u2013 Lambrusco najvy\u0161\u0161ej kvality, z ktor\u00fdch sa robia slu\u0161n\u00e9 v\u00edno s vynikaj\u00facou aromatick\u00e9 uh\u013eovod\u00edky.\n<\/p>\n<p>\nCharakteristick\u00fdm rysom tejto odrody je Lambrusco abnorm\u00e1lne kvitnutia, ke\u010f vini\u010d kvapky kvety, pr\u00ed\u010dinou zn\u00ed\u017eenej produktivity (v niektor\u00fdch rokoch a\u017e do 30%). To vedie k vy\u0161\u0161ej koncentr\u00e1cii aromatick\u00e9 l\u00e1tky: tak stratu viac ako kompensiruet okrem kvality. Farba je najjednoduch\u0161\u00ed typov Lambrusco. \u0160umiv\u00e9 \u2013 ve\u013emi m\u00e4kk\u00e9. V\u00f4\u0148a odha\u013euje t\u00f3n fialov\u00e1. Okrem toho, \u017ee je najviac kysl\u00e9 v\u0161etk\u00fdch Lambrusco je preto vhodn\u00fd na mastn\u00e9 jedl\u00e1 a gril. DOC Sorbara prip\u00fa\u0161\u0165a pou\u017eitie t\u00fdchto odr\u00f4d salamino v\u00edna, ale nie viac ako 40%.<\/p>\n<p align=\"center\"><strong>Lambrusco grasparossa Castelvetro di<\/strong><br \/>\n (Lambrusco Grasparossa Castelvetro di)<\/p>\n<p>Toto v\u00edno je inky \u010dervenej farby, s crimson peny, s v\u00f4\u0148ou fialky, jahody, \u010derstv\u00fdch sliviek a \u010diernych \u010dere\u0161n\u00ed. To je viac, pevn\u00e9 a obsahuje viac alkoholu a ove\u013ea viac trieslov\u00edn, ako ostatn\u00e9 v\u00edna s\u00fa Lambrusco.\n<\/p>\n<p>\nGrasparossa je dostato\u010dne siln\u00fd, aby sa vyrovna\u0165 s miestnymi potrav\u00edn \u2013 zampone (ko\u017ee, brav\u010dov\u00e9 no\u017ei\u010dky, brav\u010dov\u00e9 plnen\u00e9 mlet\u00e9ho m\u00e4sa). Ak je na \u0161t\u00edtku uveden\u00e9 DOC Lambrusco Grasparossa Castelvetro di, v zlo\u017eenie v\u00edna mus\u00ed by\u0165 najmenej 85% Lambrusco grasparossa. Zvy\u0161n\u00fdch 15% je mo\u017en\u00e9 in\u00fdch odr\u00f4d Lambrusco alebo stup\u0148om malbo Pohanov (Malbo Pohanov)\n<\/p>\n<p align=\"center\"><strong>Lambrusco Salamino di Santa Croce<\/strong><br \/>\n (Lambrusco Salamino di Santa Croce)<\/p>\n<p>\nAk ste vidie\u0165, ako n\u00e1pis na \u0161t\u00edtku, si v\u00edno, vyroben\u00e9 najmenej 90% Lambrusco salamino, pr\u00edpadne s pr\u00eddavkom odr\u00f4d brugnola a anchellotta. Toto v\u00edno je vyroben\u00e9 v suchom a semi-sladk\u00e9 verziu v \u0161t\u00fdle frizzante (perliv\u00e9).<br \/>\nN\u00e1zov odrody bol menovan\u00fd za hust\u00e9 zhluky valcov\u00fd tvar, pripom\u00ednaj\u00faci bochn\u00edk z sal\u00e1mu.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/4a3be7bf2d6ab11eb565b655e5add0e0.jpg\" \/><\/p>\n<p>\nAko Lambrusco Sorbara, je v\u00edno vytvoren\u00e9 by\u0165 opit\u00fd mlad\u00fd. To dokonale dop\u013a\u0148a \u0161pecialita miestnej kuchyne \u2013 cotechino (brav\u010dov\u00e9 p\u00e1rky pomal\u00e9 varenie).<\/p>\n<p align=\"center\"><strong>Reggiano<\/strong> (Reggiano)<\/p>\n<p>\nNajv\u00e4\u010d\u0161ie regi\u00f3ny, ktor\u00e9 produkuj\u00fa v\u00edna z Lambrusco. N\u00e1zov provincie Reggio Emilia (Reggio Emilia), ktor\u00e9 produkuje tieto v\u00edna. V\u0161etky v\u00edna Reggiano je vyroben\u00fd z variantov Lambrusco, \u0161umiv\u00e9 \u010derven\u00e9, ale okrem toho to m\u00f4\u017ee by\u0165 tich\u00e9 such\u00e9 \u010derven\u00e9 a \u0161umiv\u00e9 biele v\u00edna. Klasick\u00e9 Lambrusco je \u010derven\u00e9 \u0161umiv\u00e9 v\u00edno je zmesou r\u00f4znych vari\u00e1cie tejto odrody, z takmer such\u00e9 na semi-sladk\u00e9 verzie. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/855e8da42e4375ad7b9230b222d549a2.jpg\" \/><\/p>\n<p>\nReggiano je zn\u00e1my predov\u0161etk\u00fdm pre jeho amabile (polosladk\u00e9) a dolce (sladk\u00e9) verzie, ktor\u00e9 obsahuj\u00fa a\u017e 15% \u010diasto\u010dne fermentovan\u00e9 hrozna anchellotta, d\u00e1va v\u00edna jej prirodzen\u00fa sladkos\u0165, zvy\u0161ok 85% je pre in\u00fdch odr\u00f4d Lambrusco (Maestri, Marani, Salamino a Monstericco).\n<\/p>\n<p>\nSladk\u00e9 verzie, zvy\u010dajne vyroben\u00e9 perliv\u00e9 \u2013 frizzante. Biele \u0161umiv\u00e9 vyroben\u00e9 z rovnak\u00fdch odr\u00f4d, ale bez kontaktu s hrebe\u0148mi a ko\u017ee, ovocie, aby sa zabr\u00e1nilo farbenie a obohatenie v\u00edno tan\u00edny. Ru\u017eov\u00e9 s kr\u00e1tkymi kontakt s \u0161upke hrozna.\n<\/p>\n<p>\nNajlep\u0161ie pr\u00edklady Reggiano je dokonal\u00e1 rovnov\u00e1ha zrelosti, plnos\u0165 a kyslos\u0165, dokonale kombinovan\u00e9 s miestnymi strava: zampone, Parmsk\u00e1 \u0161unka, syr a niektor\u00e9 Parmigiano Reggiano.\n<\/p>\n<p align=\"center\"><strong>Mantovano Lambrusco <\/strong> (Lambrusco Mantovano )<\/p>\n<p class=\"thesis\">\nLambrusco mantovano je samostatn\u00e1 DOC (riaden\u00e9 oblasti p\u00f4vodu v\u00edna) v Lombardii. A to je len na \u00fazem\u00ed mimo tradi\u010dn\u00e9ho Lambrusco Emilia-Romagna, ktor\u00fd umo\u017enil jeho v\u00fdroby. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/e73994df762d2336c560760cd39ff5b3.jpg\" \/><\/p>\n<p>Hoci okolie Mantua dostali DOC stav v roku 1987, hist\u00f3ria miestneho vin\u00e1rstva vr\u00e1ti\u0165 storo\u010d\u00ed a siaha do \u010dias Benedikt\u00edni.<\/p>\n<p>\nVin\u00e1rska oblas\u0165 le\u017e\u00ed medzi Severnom brehu Po rieke a mesta Mantua v Juho-V\u00fdchodnej \u010dasti Lombardia, kde je vklinen\u00fd medzi susedn\u00e9 regi\u00f3ny lombardsko a Ben\u00e1tsko.\n<\/p>\n<p>\nTu Lambrusco, ako pravidlo, such\u00e9 \u2013 kapusta (\u010derven\u00e1) a rosato (rose), hoci existuje mal\u00fd po\u010det semi-dry verzie. Na obsah alkoholu je zvy\u010dajne n\u00edzke.\n<\/p>\n<p>\nV s\u00falade s po\u017eiadavkami DOC Lambrusco Mantovano v\u00edno sa mus\u00ed 85% zlo\u017een\u00e9 z odr\u00f4d Lambrusco viadanese (Viadanese , ktor\u00e9 naz\u00fdvaj\u00fa Grapello Ruperti), Maestri (Maestri), pivnica (Marani) a\/alebo Salamino (Salamino). Zvy\u0161n\u00fdch 15% je anchellotta (Ancellotta), brugnola (Brugnola, aka Fortana), Sorbara (Sorbara) a\/alebo grasparossa (Grasparossa, tu naz\u00fdva Grappello Grasparossa).\n<\/p>\n<p>\nTieto v\u00edna maj\u00fa ruby farba a buket pripom\u00edna v\u00f4\u0148ou fialky.\n <\/p>\n<p>\n<strong>Sl\u00fa\u017ei\u0165 Lambrusco<\/strong> by mali by\u0165 chladen\u00e9 okolo 10 stup\u0148ov (Celzia). Ak je to v\u0161ak ve\u013emi jednoduch\u00fa mo\u017enos\u0165, s jednoduch\u00fdm hrubou kytice , to d\u00e1va zmysel, ako cool je to e\u0161te silnej\u0161ie o 2-3 stupne.\n<\/p>\n<h2>\u010co Lambrusco je odli\u0161n\u00e9 od \u0161ampansk\u00e9ho?<\/h2>\n<p>\n Pr\u00edsne vzat\u00e9, medzi \u0161ampansk\u00e9 a Lambrusco nemaj\u00fa ni\u010d spolo\u010dn\u00e9 s v\u00fdnimkou pr\u00edtomnosti bubliniek a podobn\u00e9 f\u013ea\u0161a tvar.\n <\/p>\n<ul>\n<li>Stupe\u0148. Lambrusco je vyroben\u00e9 z rovnak\u00e9ho a in\u00fdch miestnych odr\u00f4d, ktor\u00e9 vo Franc\u00fazsku nepestuj\u00fa.<\/li>\n<li>Chu\u0165. Z\u00e1vis\u00ed nielen na odr\u00f4d, ale aj ve\u013ek\u00e9ho rozsahu, od pestovania hrozna a v\u00fdroby met\u00f3da. Preto, aj ke\u010f Lambrusco vyroben\u00e9 z rovnak\u00fdch odr\u00f4d a rovnak\u00fdm sp\u00f4sobom, ako \u0161ampansk\u00e9, chu\u0165 by e\u0161te by\u0165 r\u00f4zne (v d\u00f4sledku rozdielov v klimatick\u00fdch, p\u00f4dnych zlo\u017een\u00ed, at\u010f.)<\/li>\n<li>Sp\u00f4sob v\u00fdroby. Lambrusco je vyroben\u00fd na zjednodu\u0161en\u00fd technol\u00f3gia, ktor\u00e1 je naz\u00fdvan\u00e1 aj &#8222;Sharma met\u00f3da&#8220; a champagne je zlo\u017eit\u00e9 a drah\u00e9 &#8222;klasick\u00e9 \u0161ampansk\u00e9 technol\u00f3gie&#8220;.<\/li>\n<li>Farba. \u0160ampansk\u00e9 nie je \u010derven\u00e1. Max ru\u017eov\u00e1.<\/li>\n<li>Sladkos\u0165. Lambrusco sa \u010dasto, aby sladk\u00e9. Champagne je takmer v\u017edy such\u00e9 a ve\u013emi such\u00e9 v\u00edno. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lambrusco (Lambrusco) \u2013 n\u00e1zov \u010derven\u00e9 v\u00edna odrody (alebo sk\u00f4r viacer\u00fdch odr\u00f4d) a talianske \u0161umiv\u00e9 v\u00edno s ovocnou v\u00f4\u0148ou, vyroben\u00e9 v Emilia-Romagna regi\u00f3nu (a&#8230;<\/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-8419","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\/8419","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=8419"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/posts\/8419\/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=8419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/categories?post=8419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sk\/wp-json\/wp\/v2\/tags?post=8419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}