{"id":1635,"date":"2020-01-05T13:44:59","date_gmt":"2020-01-05T10:44:59","guid":{"rendered":"http:\/\/vine-nn.ru\/si-per-te-sherbyer-vere\/"},"modified":"2020-01-05T13:44:59","modified_gmt":"2020-01-05T10:44:59","slug":"si-per-te-sherbyer-vere","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/si-per-te-sherbyer-vere\/","title":{"rendered":"Si p\u00ebr t\u00eb sh\u00ebrbyer ver\u00eb?"},"content":{"rendered":"

<\/p>\n

\n Restoranti ver\u00eb sommelier dioqez\u00ebs. Home rolin e sommelier merr master t\u00eb cil\u00ebt si rezultat duhet t\u00eb kuptojn\u00eb ver\u00eb. Kjo aft\u00ebsi p\u00ebrfshin aft\u00ebsin\u00eb p\u00ebr t\u00eb zgjedhur p\u00ebr nj\u00eb pjat\u00eb t\u00eb ve\u00e7ant\u00eb, m\u00eb t\u00eb p\u00ebrshtatsh\u00ebm dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb arriti kulmin shishe.<\/p>\n

\nKur zgjedhja e gastronomis\u00eb-ver\u00eb kombinimet nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm, sigurisht, luan nj\u00eb shije personale. Megjithat\u00eb, shekuj me p\u00ebrvoj\u00eb i ka lejuar p\u00ebr t\u00eb zhvilluar parimet themelore t\u00eb kombinim i p\u00ebrsosur dhe i madh mosp\u00ebrputhjeve.\n<\/p>\n

\nEvoluimin e ver\u00ebra t\u00eb ndryshme \u00ebsht\u00eb shum\u00eb e ndryshme. Nj\u00eb ver\u00eb t\u00eb dashurin \u00ebsht\u00eb i interesuar vet\u00ebm n\u00eb t\u00eb mir\u00eb t\u00eb ver\u00ebs ka arritur t\u00eb saj apogee. N\u00eb var\u00ebsi t\u00eb appellation, varieteteve t\u00eb rrushit, tok\u00ebs dhe vinification (procesin e prodhimit t\u00eb ver\u00ebs), e apogee mund t\u00eb shoq\u00ebrohet me nj\u00eb periudh\u00eb nga nj\u00eb deri n\u00eb nj\u00ebzet vjet. \u00cbsht\u00eb e njohur se n\u00eb var\u00ebsi t\u00eb vintages, nj\u00eb ver\u00eb mund t\u00eb zhvillohet n\u00eb dy deri n\u00eb tre her\u00eb m\u00eb shpejt. Megjithat\u00eb, \u00ebsht\u00eb e mundur p\u00ebr t\u00eb p\u00ebrcaktuar disa vlera mesatare, e cila mund t\u00eb jet\u00eb e bazuar n\u00eb var\u00ebsi kushtet e magazinimit t\u00eb ve\u00e7ant\u00eb n\u00eb bodrum dhe karakteristikave t\u00eb ve\u00e7anta t\u00eb cil\u00ebsis\u00eb s\u00eb mir\u00eb.\n<\/p>\n


\nSh\u00ebnim:
\nNuk duhet t\u00eb ngat\u00ebrrohet me apogee dhe periudh\u00eb maksimale e ruajtjes s\u00eb ver\u00ebs. Bodrum me t\u00eb lart\u00eb ose t\u00eb paq\u00ebndrueshme temperatura p\u00ebrshpejton evolucionin e ver\u00ebrave.<\/i><\/p>\n

Si p\u00ebr t\u00eb sh\u00ebrbyer ver\u00eb<\/strong><\/p>\n

\nDuhet t\u00eb i kushtoj v\u00ebmendje t\u00eb gjitha detajet m\u00eb t\u00eb vogla, q\u00eb nga momenti kur shishja \u00ebsht\u00eb larguar nga bodrum para hitet e ver\u00ebs n\u00eb got\u00eb. Sa m\u00eb i vjet\u00ebr t\u00eb ver\u00ebs, m\u00eb t\u00eb kujdessh\u00ebm se ne kemi nevoj\u00eb p\u00ebr t\u00eb trajtuar at\u00eb. Shishe duhet t\u00eb merret nga slides n\u00eb bodrum, ngadal\u00eb ta sjell\u00eb at\u00eb n\u00eb pozit\u00eb vertikale dhe atribut i kapu\u00e7, ku do t\u00eb pin\u00eb. P\u00ebrjashtim \u00ebsht\u00eb kur shishe direkt t\u00eb zhvendoset n\u00eb nj\u00eb sh\u00ebrbejn\u00eb shport\u00eb.<\/p>\n

\nM\u00eb t\u00eb vog\u00ebl ver\u00ebrat jan\u00eb sh\u00ebrbyer m\u00eb leht\u00eb, dhe \u00ebsht\u00eb shum\u00eb i brisht\u00eb, me t\u00eb v\u00ebrtet\u00eb t\u00eb vjetra t\u00eb ver\u00ebs me dashuri t\u00eb derdhur n\u00eb nj\u00eb got\u00eb t\u00eb drejt\u00eb nga t\u00eb sh\u00ebrbejn\u00eb cart ku shishe q\u00ebndron n\u00eb t\u00eb nj\u00ebjtin pozicion \u00ebsht\u00eb mbajtur n\u00eb kod\u00ebr n\u00eb bodrum.\n<\/p>\n

\nFaji m\u00eb i ri, ose thjesht ver\u00ebra t\u00eb rinj, t\u00eb fort\u00eb trupore e ver\u00ebs ajo ka kuptim p\u00ebr t\u00eb kulloj, ose p\u00ebrdorimi i ajrimit p\u00ebr t\u00eb hequr gjurm\u00ebt e fermentimit (gaz), ose t\u00eb shkaktoj\u00eb nj\u00eb prov\u00eb e dobishme oksidimi, ose n\u00eb m\u00ebnyr\u00eb t\u00eb ve\u00e7ant\u00eb ver\u00ebs nga sedimenteve n\u00eb fund t\u00eb shishes. N\u00eb rastin e fundit, n\u00eb ver\u00eb do t\u00eb duhet t\u00eb trajtohen me kujdes, pran\u00eb burimit t\u00eb drit\u00ebs \u2013 tradicionalisht, q\u00eb \u00ebsht\u00eb q\u00eb, kur nuk kishte asnj\u00eb elektrike t\u00eb ndri\u00e7imit \u2013 qiri (edhe pse, me t\u00eb v\u00ebrtet\u00eb, nuk ka p\u00ebrpar\u00ebsi kan\u00eb qirinj aty). Kjo \u00ebsht\u00eb b\u00ebr\u00eb n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb shohim dhe t\u00eb shkruajn\u00eb n\u00eb fund t\u00eb shishe dregs dhe t\u00eb pazgjidhsh\u00ebm t\u00eb beft\u00eb.\n<\/p>\n

Kur t\u00eb hapur, kur t\u00eb aplikoni?<\/h2>\n

<\/p>\n

\nProfesor Peynaud thot\u00eb se \u00ebsht\u00eb krejt\u00ebsisht e padobishme p\u00ebr nxjerrjen tape para se t\u00eb sh\u00ebrbejn\u00eb ver\u00eb n\u00eb tavolin\u00eb, si sip\u00ebrfaqja q\u00eb vjen n\u00eb kontakt me aj\u00ebr \u00ebsht\u00eb shum\u00eb e vog\u00ebl. <\/p>\n

Si p\u00ebr t\u00eb hapur nj\u00eb shishe<\/strong><\/p>\n

\nKapsule duhet t\u00eb jet\u00eb i prer\u00eb vet\u00ebm n\u00ebn trashje e qaf\u00ebs ose n\u00eb mes t\u00eb tij. Vera nuk duhet t\u00eb vijn\u00eb n\u00eb kontakt me metal kapsul\u00eb. N\u00ebse e qaf\u00ebs \u00ebsht\u00eb e mbushur me qiri, ajo \u00ebsht\u00eb e nevojshme p\u00ebr t\u00eb rr\u00ebzuar jasht\u00eb tij peshore. Edhe m\u00eb mir\u00eb q\u00eb t\u00eb p\u00ebrpiqen p\u00ebr t\u00eb hequr me nj\u00eb thik\u00eb dylli nga maja e vogla: p\u00ebrpar\u00ebsia e k\u00ebsaj metode \u00ebsht\u00eb se shishe dhe p\u00ebrmbajtja e saj nuk jan\u00eb t\u00eb vzbaltyvayut.<\/p>\n

\nP\u00ebr t\u00eb nxjerr\u00eb tub jan\u00eb m\u00eb t\u00eb rehatshme p\u00ebr t\u00eb p\u00ebrdorur nj\u00eb tapash me nj\u00eb spirale t\u00eb vidhos (bicuspid heq\u00ebs tuba p\u00ebr t\u00eb b\u00ebr\u00eb at\u00eb shum\u00eb t\u00eb v\u00ebshtir\u00eb). Teorikisht, tub nuk duhet t\u00eb \u00e7ar\u00eb p\u00ebrmes. Pas nxjerrjes s\u00eb tape hund\u00eb. Ajo duhet t\u00eb ket\u00eb er\u00eb, nuk era tape lisi (“tape shije”). Pas k\u00ebsaj, prov\u00eb e ver\u00ebs, pra, para se ju t’i sh\u00ebrbyer t\u00eb ftuar, t\u00eb jet\u00eb plot\u00ebsisht i sigurt n\u00eb cil\u00ebsin\u00eb e tij.\n<\/p>\n

N\u00eb at\u00eb temperatur\u00eb?<\/strong><\/p>\n

\nN\u00ebse ju sh\u00ebrbej\u00eb ver\u00eb n\u00eb gabim t\u00eb temperatur\u00ebs, \u00ebsht\u00eb e mundur p\u00ebr t\u00eb “vrar\u00eb”. N\u00eb t\u00eb kund\u00ebrt\u00ebn, temperatur\u00ebn e duhur \u00ebsht\u00eb treguar m\u00eb t\u00eb mir\u00ebn e tij pambarim.<\/p>\n

\nRrall\u00eb ndodh q\u00eb n\u00eb ver\u00eb ka pik\u00ebrisht temperatur\u00ebn e duhur, k\u00ebshtu q\u00eb \u00ebsht\u00eb shum\u00eb e dobishme q\u00eb t\u00eb ket\u00eb nj\u00eb ver\u00eb termomet\u00ebr: n\u00ebse ju shkoni n\u00eb restorant \u2013 handheld, por n\u00ebse ka sh\u00ebrbyer sht\u00ebpis\u00eb \u2013 ver\u00eb t\u00eb ve\u00e7ant\u00eb shishe. Sh\u00ebrbejn\u00eb temperatura varet nga vera e appellation (dhe k\u00ebshtu t\u00eb llojit t\u00eb saj), mosh\u00ebn e ver\u00ebs dhe n\u00eb nj\u00eb far\u00eb mase n\u00eb temperatur\u00ebn e ambientit. Ju gjithashtu duhet t\u00eb mos harroni se vera ngrohur n\u00eb xhami.\n<\/p>\n

\n

E madhe vera e kuqe Bordeaux 16-17\u00b0
\nE madhe vera e kuqe e Bourgogne 15-16\u00b0
\nMe cil\u00ebsi t\u00eb lart\u00eb vera e kuqe e madhe vera e kuqe q\u00eb nuk e kan\u00eb arritur kulmin e 14-16\u00b0
\nE madhe e that\u00eb vera e bardh\u00eb 14-16\u00b0
\nDrita, me shije frute, t\u00eb rinj ver\u00ebrat e kuqe jan\u00eb 11-12\u00b0
\nPink vera \u00ebsht\u00eb 10-12\u00b0
\nLokale t\u00eb that\u00eb t\u00eb bardh\u00eb dhe vera e kuqe 10-12\u00b0
\nT\u00eb vog\u00ebl t\u00eb bardh\u00eb dhe lokale vera e bardh\u00eb 8-10\u00b0
\nShampanj\u00eb vera e gazuar 7-8\u00b0
\nLiteratue ver\u00eb 6\u00b0<\/p>\n

\nK\u00ebto shifra duhet t\u00eb jet\u00eb rritur nga nj\u00eb deri n\u00eb dy grad\u00eb, kur ne po flasim p\u00ebr vjet\u00ebr t\u00eb ver\u00ebs.
\nKa nj\u00eb tendenc\u00eb p\u00ebr t\u00eb aplikuar nj\u00eb pak m\u00eb t\u00eb ftoht\u00eb ver\u00eb p\u00ebr aperitif dhe m\u00eb t\u00eb af\u00ebrt n\u00eb temperatur\u00ebn e dhom\u00ebs ver\u00ebrave q\u00eb t\u00eb shoq\u00ebroj\u00eb ushqimin. Gjithashtu, ju duhet t\u00eb i kushtoj v\u00ebmendje t\u00eb klim\u00ebs apo i temperatur\u00ebs n\u00eb dhom\u00eb. N\u00eb klimat e nxeht\u00eb, ver\u00eb t\u00eb sh\u00ebrbyer n\u00eb nj\u00eb temperatur\u00eb prej 11 grad\u00eb, duket shum\u00eb e ftoht\u00eb, k\u00ebshtu q\u00eb ajo duhet t\u00eb rritet n\u00eb 13 apo edhe 14 grad\u00eb.<\/p>\n

\nMegjithat\u00eb, ju duhet t\u00eb shmangur t\u00eb kalojn\u00eb pragun e 20 grad\u00eb, pasi pas k\u00ebtij afati manifestuar physico-kimike dukuri q\u00eb ndikojn\u00eb n\u00eb cil\u00ebsin\u00eb e ver\u00ebs, dhe si pasoj\u00eb, duke c\u00ebnuar k\u00ebnaq\u00ebsin\u00eb e shijes. Kjo ndodh pavar\u00ebsisht nga temperatur\u00ebn e ambientit.\n<\/p>\n

Restorant<\/h2>\n

<\/p>\n

\nN\u00eb nj\u00eb restorant n\u00eb manipulimin e shishes \u00ebsht\u00eb e angazhuar sommelier. Ai sniffs tub, por t\u00eb p\u00ebrpiqet t\u00eb ver\u00eb ai i jep p\u00ebr t\u00eb ngr\u00ebn\u00eb at\u00eb.
\n Para k\u00ebsaj, ai ofron zgjedhje t\u00eb ver\u00eb n\u00eb var\u00ebsi gjell\u00eb.<\/p>\n

\nShum\u00eb e dobishme p\u00ebr t\u00eb par\u00eb list\u00eb t\u00eb ver\u00ebs. Jo, sepse kjo ju mund\u00ebson p\u00ebr t\u00eb g\u00ebrmoj n\u00ebp\u00ebr libra n\u00eb sekretet e nj\u00eb specifike bodrum, por p\u00ebr shkak se ajo mund t\u00eb p\u00ebrdoret p\u00ebr t\u00eb vler\u00ebsuar nivelin e kompetencave t\u00eb sommelier ver\u00eb shit\u00ebs dhe pronar restoranti. Nga standardet Evropiane, lista ver\u00eb t\u00eb vet\u00eb-respektuar restorant t\u00eb \u00e7do ver\u00eb do t\u00eb p\u00ebrmbaj\u00eb informatat vijuese: appellation, millesime, vend t\u00eb shisheve, emri tregtar dhe pronar i ferm\u00ebs \u2013 autor dhe p\u00ebrgjegj\u00ebs p\u00ebr cil\u00ebsin\u00eb e ver\u00ebs.\n<\/p>\n

\nLista ver\u00eb e nj\u00eb restorant t\u00eb shtrenjt\u00eb duhet t\u00eb ofroj\u00eb nj\u00eb zgjedhje t\u00eb gjer\u00eb, si n\u00eb aspektin e numrit t\u00eb appellations, dhe n\u00eb kushtet e ndryshme t\u00eb vintages dhe n\u00eb cil\u00ebsi (shum\u00eb restorante, p\u00ebr fat t\u00eb keq, kemi nj\u00eb shprehi t\u00eb keqe q\u00eb t\u00eb ofrojm\u00eb p\u00ebr klient\u00ebt e keqe vintages…).\n<\/p>\n

T\u00eb arsyeshme t\u00eb strukturuar, harta \u00ebsht\u00eb e duhet t\u00eb jet\u00eb e mundur p\u00ebr t\u00eb p\u00ebrshtaten me stilin dhe gastronomis\u00eb specialitet e restorantit, dhe ndoshta ajo do t\u00eb jet\u00eb mir\u00eb t\u00eb p\u00ebrfaq\u00ebsuar nga lokale t\u00eb ver\u00ebrave.\n<\/p>\n

N\u00eb at\u00eb koh\u00eb, restorant ju mund t\u00eb ofroj\u00eb “vera”: me t\u00eb v\u00ebrtet\u00eb, ka shum\u00eb bukur ver\u00ebrave q\u00eb nuk jan\u00eb ver\u00ebra t\u00eb AOC. i cili, megjithat\u00eb, kurr\u00eb nuk b\u00ebhet e madhe.<\/p>\n

Sipas materialeve t\u00eb udh\u00ebrr\u00ebfyesit Hachette<\/p>\n","protected":false},"excerpt":{"rendered":"

Restoranti ver\u00eb sommelier dioqez\u00ebs. Home rolin e sommelier merr master t\u00eb cil\u00ebt si rezultat duhet t\u00eb kuptojn\u00eb ver\u00eb. Kjo aft\u00ebsi p\u00ebrfshin aft\u00ebsin\u00eb p\u00ebr…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26],"tags":[],"class_list":["post-1635","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/comments?post=1635"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1635\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/media?parent=1635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}