{"id":1801,"date":"2020-01-05T15:09:42","date_gmt":"2020-01-05T12:09:42","guid":{"rendered":"http:\/\/vine-nn.ru\/marsala\/"},"modified":"2020-01-05T15:09:42","modified_gmt":"2020-01-05T12:09:42","slug":"marsala","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/marsala\/","title":{"rendered":"Marsala"},"content":{"rendered":"<p>\n  <strong>Marsala<\/strong> (Marsala) \u00ebsht\u00eb nj\u00eb Italian ver\u00eb t\u00eb fortifikuar nga Marsala dhe zon\u00ebs p\u00ebrreth saj (Sicili). <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/1430b6c87b915fc9c3739279923c23b3.jpg\" \/><\/p>\n<p>Eksportet jan\u00eb m\u00eb s\u00eb shumti gjysm\u00eb t\u00eb \u00ebmbla dhe t\u00eb \u00ebmbla versionet. N\u00eb Sicili ka si t\u00eb fortifikuara, t\u00eb that\u00eb, dhe nekreplenoy Marsala ver\u00eb.\n<\/p>\n<p>Varieteteve t\u00eb rrushit: Grillo (kryesore), inzolia, Catarratto (t\u00eb bardh\u00eb ver\u00eb Marsala). Pignatello, nerello mascalese, damaschino, Nero d&#8217;avola (p\u00ebr Marsala Rubino)<\/p>\n<p>Alkooli: 15% -20%<\/p>\n<p>Marsala i p\u00ebrket ver\u00ebrave me karakteristike sh\u00ebnimet e oksidimit t\u00eb dala nga plakja n\u00eb fu\u00e7i dhe jo t\u00eb plota t\u00eb aplikimit t\u00eb sistemit t\u00eb &#8220;Solera&#8221; (si n\u00eb sherry).<\/p>\n<p class=\"thesis\">\nN\u00eb spanjisht, ky grup i aromat e quajtur rancio (rancio). Kjo l\u00eb t\u00eb kuptohet se e lajthi, grur\u00eb dolli, t\u00eb thata porcini k\u00ebrpudha, tok\u00eb. Ve\u00e7an\u00ebrisht n\u00eb m\u00ebnyr\u00eb t\u00eb qart\u00eb ato manifestohen n\u00eb versionet e that\u00eb t\u00eb ver\u00ebrave t\u00eb tilla si Marsala dhe sherry.\n<\/p>\n<p>\n<strong>Marsala ngjyra<\/strong> ndryshon nga err\u00ebt t\u00eb Art\u00eb n\u00eb drit\u00eb qelibar. Etiketat mund t\u00eb gjenden simbole t\u00eb lidhura me karakteristikat e ver\u00ebs \u00ebsht\u00eb treguar me ngjyr\u00ebn e saj:\n<\/p>\n<ul>\n<li> <i>Oro<\/i> Ari <\/li>\n<li>  <i>Ambra<\/i> Qelibar <\/li>\n<li>  <i>Rubino<\/i> Ruby rezultat i p\u00ebrdorimit t\u00eb kuqe rrushi<\/li>\n<\/ul>\n<h3>N\u00eb koh\u00ebzgjatjen e ekspozimit Marsala \u00ebsht\u00eb e ndar\u00eb n\u00eb:<\/h3>\n<ul>\n<li> <i>Fine<\/i> \u2013 t\u00eb pakt\u00ebn nj\u00eb vit<\/li>\n<li>  <i>Superiore<\/i> \u2013 t\u00eb pakt\u00ebn dy vjet<\/li>\n<li>  <i>Superiore riserva<\/i> \u2013 minimum prej kat\u00ebr vjet<\/li>\n<li> <i>Vergine\/soleras <\/i> \u2013 nj\u00eb minimum prej pes\u00eb vjet\u00ebsh<\/li>\n<li>  <i>Vergine \/ Soleras Stravecchio <\/i> \u2013 nj\u00eb minimum prej 10 vitesh <\/li>\n<li>  <i>Vergine \/ Soleras Riserva <\/i> \u2013 minimum 10 vjet<\/li>\n<\/ul>\n<h2>Si p\u00ebr t\u00eb b\u00ebr\u00eb t\u00eb fortifikuara ver\u00eb Marsala<\/h2>\n<p>Rrushi jan\u00eb t\u00eb korrur n\u00eb mes t\u00eb muajit shtator. Pas nj\u00eb t\u00eb but\u00eb t\u00eb shtypur, duhet t\u00eb i n\u00ebnshtrohet nj\u00eb ngadalt\u00eb t\u00eb fermentimit n\u00eb nj\u00eb temperatur\u00eb t\u00eb kontrolluar prej 20-25 grad\u00eb.<\/p>\n<p>T\u00eb marra n\u00eb baz\u00eb t\u00eb ver\u00ebs ka nj\u00eb kasht\u00eb ngjyra, nj\u00eb kala rreth 12% dhe nj\u00eb mbetur p\u00ebrmbajtjen e sheqerit e jo m\u00eb pak se 20gl<br \/>\nE k\u00ebshtu t\u00eb marra n\u00eb baz\u00eb jan\u00eb shtuar fajin mistel (ndryshe e quajtur <i>sifone<\/i> \u2013 nj\u00eb p\u00ebrzierje e t\u00eb fresk\u00ebta l\u00ebng rrushi dhe alkoolit) dhe <i>mosto cotto<\/i> (t\u00eb zier posht\u00eb me rreth nj\u00eb t\u00eb tret\u00ebn e v\u00ebllimit t\u00eb fresk\u00ebta l\u00ebng rrushi) q\u00eb japin ver\u00eb Marsala e nevojshme p\u00ebrmbajtjen e sheqerit, alkoolit dhe tradicionale Marsala shije.<\/p>\n<h3>Marsala Vergine<\/h3>\n<p>Ky lloj i Marsala \u00ebsht\u00eb rarest. Prodhimit t\u00eb saj \u00ebsht\u00eb rreth 3% t\u00eb totalit. N\u00eb dallim nga &#8220;standard&#8221; vera e Marsala, n\u00eb prodhimin e Marsala Vergine nuk p\u00ebrdorin ndonj\u00eb mistel ose mosto cotto. Pas fiksimin baz\u00eb ver\u00eb e rrushit t\u00eb alkoolit, b\u00ebri t\u00eb ekspozimit t\u00eb pakt\u00ebn p\u00ebr 5 vjet n\u00eb &#8220;Solera&#8221; \u2013 si n\u00eb prodhimin e spanjisht Sherry. <\/p>\n<p>Kjo \u00ebsht\u00eb m\u00eb delikate, m\u00eb t\u00eb &#8220;past\u00ebr&#8221; version i Marsala. Ve\u00e7an\u00ebrisht interesante me modele t\u00eb b\u00ebra nga 100% Grillo rrushit.\n<\/p>\n<h2>Historia e Marsala ver\u00eb<\/h2>\n<p>Moderne t\u00eb stilit t\u00eb fortifikuara ver\u00eb Marsala u krijua nga anglisht tregtari Gjoni Woodhouse, t\u00eb cil\u00ebt shisnin port, sherry dhe Madeira.<\/p>\n<p>N\u00eb 1770\u0445 ai mb\u00ebrriti n\u00eb Sicili, n\u00eb portin e Marsala, ku jemi p\u00ebrpjekur lokale t\u00eb thata dhe gjysm\u00eb t\u00eb that\u00eb t\u00eb ver\u00ebs, shum\u00eb t\u00eb kujton shije at\u00ebher\u00eb t\u00eb njohura n\u00eb Angli, spanjisht dhe portugalisht ver\u00ebrave, t\u00eb cilat ai i shitur. Q\u00eb nuk \u00ebsht\u00eb p\u00ebr t&#8217;u habitur: n\u00eb prodhimin e atyre ver\u00ebra t\u00eb ishte aplikuar nj\u00eb metod\u00eb t\u00eb ngjashme me ato spanjolle metod\u00eb e <i>Criaderas y Solera<\/i> (e&#8221;criaderas dhe Solera&#8221;), e cila u quajt k\u00ebtu <i>perpetuum <\/i>dhe u rimbushja e ver\u00ebrave t\u00eb korrat e reja n\u00eb fu\u00e7i me ver\u00eb t\u00eb vjet\u00ebr.<\/p>\n<p>P\u00ebr t\u00eb marr\u00eb ndonj\u00eb ver\u00eb t\u00eb tij t\u00eb lindjes, Angli, Woodhouse shtuar nj\u00eb raki. K\u00ebshtu ka lindur n\u00eb ver\u00eb Marsala, si\u00e7 e njohim ne sot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Marsala (Marsala) \u00ebsht\u00eb nj\u00eb Italian ver\u00eb t\u00eb fortifikuar nga Marsala dhe zon\u00ebs p\u00ebrreth saj (Sicili). Eksportet jan\u00eb m\u00eb s\u00eb shumti gjysm\u00eb t\u00eb \u00ebmbla&#8230;<\/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-1801","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\/1801","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=1801"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1801\/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=1801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}