{"id":1842,"date":"2020-01-05T15:29:07","date_gmt":"2020-01-05T12:29:07","guid":{"rendered":"http:\/\/vine-nn.ru\/riesling\/"},"modified":"2020-01-05T15:29:07","modified_gmt":"2020-01-05T12:29:07","slug":"riesling","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/riesling\/","title":{"rendered":"Riesling"},"content":{"rendered":"

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Riesling<\/strong> (ajo. Riesling) \u2013 bardh\u00eb teknike (ver\u00eb) varietet t\u00eb rrushit gjermane origjin\u00ebs.\n <\/p>\n

\n Sinonime lloje: e Bardh\u00eb Riesling (Weisser Riesling), Rini Riesling (Rheinriesling, Rini Riesling), Riesling Johannisberg (Johannisberg Riesling), Johannisberger (Johannisberger).\n <\/p>\n

\n Nuk jan\u00eb Riesling: Gri Riesling (Kaliforni “Gri Riesling”), Emerald Riesling (Kalifornis\u00eb “emerald Riesling”), mo (Missouri Riesling), Welschriesling (aka Italian Riesling Italian Riesling)
\n(shih m\u00eb posht\u00eb: clones, hibride etj.)\n <\/p>\n

P\u00ebr shkak t\u00eb aft\u00ebsis\u00eb s\u00eb kjo ver\u00eb p\u00ebr t\u00eb jetuar gjat\u00eb n\u00eb bodrum, dhe p\u00ebr t\u00eb reflektuar terroir, ruajtjen komplekse varietal personalitetit, Riesling ka fituar nj\u00eb reputacion si nj\u00eb prej m\u00eb t\u00eb madh t\u00eb bardh\u00eb varieteteve p\u00ebr t\u00eb ver\u00ebs. Mir\u00ebpo, gjeografia e kultivimi i tij \u00ebsht\u00eb shum\u00eb m\u00eb modest sesa t\u00eb njohur “shkruan” t\u00eb tilla si Chardonnay, Merlot dhe Cabernet Sauvignon.<\/p>\n

\nNe nuk kemi nevoj\u00eb p\u00ebr t\u00eb dh\u00ebn\u00eb si t\u00eb ve\u00e7ant\u00eb paragrafin e list\u00ebs s\u00eb pseudo-Rieslings. E wilds gjerman ver\u00eb t\u00eb klasifikimit dhe \u00ebsht\u00eb tem\u00ebn e P\u00ebrgjithshme p\u00ebr t\u00eb patrembur, dhe n\u00eb k\u00ebt\u00eb rast edhe t\u00eb huajt i soll\u00ebn konfuzion n\u00eb konceptet. Reputacionit t\u00eb k\u00ebtij magjike, me t\u00eb v\u00ebrtet\u00eb gjermane p\u00ebr klas\u00ebn e prishur parazit n\u00eb em\u00ebr t\u00eb tij dhe varieteteve t\u00eb ver\u00ebs, ndonj\u00ebher\u00eb e mir\u00eb, por shpesh her\u00eb t\u00eb paqarta dhe n\u00eb p\u00ebrgjith\u00ebsi nuk i lidhur me t\u00eb.
\nN\u00eb Gjermani, lejohet m\u00eb shum\u00eb se 60 klone t\u00eb Riesling.\n<\/p>\n

\nSigurisht nuk \u00ebsht\u00eb e instaluar, nuk ju p\u00ebrmend nj\u00eb Riesling nga historiani Romak dhe shkrimtar Plinit apo m\u00eb t\u00eb r\u00ebnd\u00ebsishme varietet t\u00eb rrushit \u00ebsht\u00eb p\u00ebrzgjedhur nga rrushi t\u00eb eg\u00ebr e Sip\u00ebrme t\u00eb Rhine. Ne e dim\u00eb vet\u00ebm nj\u00eb gj\u00eb: kultivuesit n\u00eb Gjermani jan\u00eb t\u00eb bazuara mbi nj\u00eb shekullore tradit\u00ebn e kultivimit t\u00eb Riesling \u2013 p\u00ebrmendja e par\u00eb e shkruar e ajo daton n\u00eb 1430 dhe kultivuar k\u00ebt\u00eb klasike t\u00eb ndryshme si ajo nuk \u00ebsht\u00eb b\u00ebr\u00eb n\u00eb asnj\u00eb vend tjet\u00ebr n\u00eb bot\u00eb.\n<\/p>\n

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Etiket\u00eb e that\u00eb gjermane Riesling spatlese<\/p>\n

\nPjesa e Gjermani llogarit\u00eb p\u00ebr dy t\u00eb tretat e t\u00eb gjith\u00eb vreshtave t\u00eb p\u00ebrfshir\u00eb n\u00eb Riesling. Gjat\u00eb tradit\u00ebn e n\u00eb rritje Riesling i takon kultivuesit n\u00eb Rheingau dhe Moselle. M\u00eb t\u00eb r\u00ebnd\u00ebsishme e kjo \u00ebsht\u00eb rritur n\u00eb Gjermani varieteteve t\u00eb rritet n\u00eb t\u00eb gjitha zonat e kultivimit. N\u00eb Rheingau Riesling z\u00eb mbi tre t\u00eb kat\u00ebrtat e t\u00eb gjitha vreshtat. S\u00eb bashku me rajonin m\u00eb t\u00eb r\u00ebnd\u00ebsishme t\u00eb prodhuesve t\u00eb Riesling jan\u00eb Mosel-Saar-Ruwer, Pfalz, w\u00fcrttemberg, Rheinhessen, Baden dhe Nahe.\n<\/p>\n

\nRiesling \u00ebsht\u00eb nj\u00eb e rrushit, pjekuria e cila zhvillohet ngadal\u00eb dhe vazhdon deri n\u00eb n\u00ebntor. Prandaj, m\u00eb t\u00eb qet\u00eb, ai ndjehet n\u00eb Veri t\u00eb ver\u00ebs rajonet ku ai ka mund\u00ebsi p\u00ebr t\u00eb kapur e fundit rrezet e ngroht\u00eb e vjesht\u00ebs s\u00eb diellit. Kushtet optimale p\u00ebr t\u00eb ekzistojn\u00eb n\u00eb faqen e pjerr\u00ebt t\u00eb niveleve t\u00eb brigjeve t\u00eb lumenjve, duke siguruar at\u00eb me nj\u00eb sasi t\u00eb mjaftueshme t\u00eb ngrohjes.\n<\/p>\n

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Gjermane vreshtat Riesling<\/p>\n

\nE dendura t\u00eb p\u00ebrhapur n\u00eb form\u00eb vile dhe m\u00eb von\u00eb n\u00eb krahasim me variantet tjera, pjekjes, Riesling \u00ebsht\u00eb e ekspozuar ndaj rrezikut t\u00eb humbjes s\u00eb t\u00eb pad\u00ebshirueshme t\u00eb kalbet dhe myk n\u00eb rast shirash gjate pjekjes periudhe.\n<\/p>\n

\nPanjohur me ver\u00eb njer\u00ebzit mund t\u00eb papritur ju k\u00ebtu fjala “e pad\u00ebshirueshme”. Megjithat\u00eb, n\u00eb qoft\u00eb se e suksesshme e nj\u00eb pjekur berry l\u00ebn\u00eb n\u00eb hardhi, dhe t\u00eb ekspozuar ndaj ekspozimit afatshkurt\u00ebr p\u00ebr lag\u00ebshti, ajo mund t\u00eb zhvillohet e ashtuquajtura “fisnik kalb” k\u00ebrpudhat Botrytis cinerea. N\u00ebse ai kapet hardhia vet\u00ebm shaka, ajo \u00ebsht\u00eb \u2013 zem\u00ebrlig gri kalb, duke c\u00ebnuar korrjes. Por n\u00eb pjekur buk\u00eb fiku mund t\u00eb prodhoj\u00eb absolutisht t\u00eb pabesuesh\u00ebm efekt.\n<\/p>\n

\nT\u00eb prekur nga fisnik kalb berry duksh\u00ebm humbet lag\u00ebshti, duke rezultuar n\u00eb rritjen e p\u00ebrqendrimit t\u00eb sheqerna dhe substancave aromatike. Dhe jetes\u00ebn e myk pasuron kokrra t\u00eb kuqe substanca q\u00eb zhvillohet n\u00eb ver\u00eb t\u00eb pasur ekzotike tuf\u00eb lulesh.\n<\/p>\n

Shija dhe aroma e ver\u00ebrave nga Riesling<\/h2>\n

\nKa ver\u00ebra nga Riesling t\u00eb gjitha klasat dhe \u00e7far\u00ebdo shije drejtime. E “tipike” Riesling ka nj\u00eb ngjyr\u00eb t\u00eb verdh\u00eb t\u00eb zbeht\u00eb, me nj\u00eb tendenc\u00eb p\u00ebr t\u00eb greenish, me lule dhe Apple nuanca n\u00eb shije dhe me nj\u00eb dukshme aciditetit n\u00eb interes. Natyrore nivele t\u00eb larta t\u00eb tartaric acid nuk e pengon k\u00ebt\u00eb ver\u00eb p\u00ebr t\u00eb mbajtur shije t\u00eb madh t\u00eb bilancit, p\u00ebr shkak t\u00eb niveli relativisht i lart\u00eb e mbetur t\u00eb sheqerit. E Rieslings rritur n\u00eb propozoj tok\u00eb, q\u00ebndron nj\u00eb mineral sh\u00ebnim.\n<\/p>\n

Kryesore aromatike portret i ver\u00ebrave nga Riesling p\u00ebrfshijn\u00eb:<\/p>\n

\n– E aromave t\u00eb ndryshme:<\/b> lules (lule t\u00eb bardha, u ngrit petale), herbaceous (bari), me shije frute (e gjelb\u00ebr Apple, grejpfrut, dardh\u00eb, pjeshk\u00eb, kajsi), ndonj\u00ebher\u00eb me sh\u00ebnime t\u00eb frutave tropikale (n\u00eb rajonet e ngrohta)
\n– Aromas e fermentimit dhe plakjes:<\/b> flint, metal, gome, t\u00eb naft\u00ebs.\n<\/p>\n

Aromas e naft\u00ebs, gome, vajguri, tar, meritojn\u00eb v\u00ebmendje t\u00eb ve\u00e7ant\u00eb. K\u00ebto aromas t\u00eb zhvilluar n\u00eb mosh\u00ebs Rieslings, dhe i vler\u00ebsuar me t\u00eb v\u00ebrtet\u00eb, tifoz\u00ebt e tyre, por mund t\u00eb \u00e7oj\u00eb n\u00eb konfuzion dhe do t\u00eb shkaktoj\u00eb refuzim t\u00eb patrajnuar shijoni.\n<\/p>\n

\nN\u00eb nj\u00eb mir\u00eb-palosur buqet\u00eb t\u00eb till\u00eb sh\u00ebnime specifike n\u00eb harmoni t\u00eb rrethuar nga ngjyra t\u00eb tjera dhe do t\u00eb shkaktoj\u00eb m\u00eb shum\u00eb interes se armiq\u00ebsi: p\u00ebr t\u00eb p\u00ebrcaktuar ato si “vaj” ose “gome” ose “gudanova” shpesh \u00ebsht\u00eb e mundur vet\u00ebm me tip nj\u00eb sommelier, por nuk jeni dakord me k\u00ebt\u00eb p\u00ebrkufizim pas k\u00ebshilla do t\u00eb jet\u00eb e v\u00ebshtir\u00eb \u2013 ata jan\u00eb aq t\u00eb ve\u00e7ant\u00eb.\n<\/p>\n

N\u00eb gjuh\u00ebn gjermane, k\u00ebto tonet mund t\u00eb jet\u00eb e paraqitur nga nj\u00eb e ve\u00e7ant\u00eb afat Firn<\/strong> (fjal\u00eb p\u00ebr fjal\u00eb \u2013 e vitit t\u00eb kaluar bora<\/b>), q\u00eb p\u00ebrshkruan karakteristike sh\u00ebnime t\u00eb plakjes bardh\u00eb gjermane ver\u00ebrave, dhe i cili \u00ebsht\u00eb i lir\u00eb negative t\u00eb shoqatave q\u00eb sjellin n\u00eb p\u00ebrshkrimin e “naft\u00ebs” ngjyra.<\/p>\n

\nP\u00ebr ekstravagante naft\u00ebs diesel aroma n\u00eb ver\u00eb \u00ebsht\u00eb p\u00ebrgjegj\u00ebs norisoprenoids 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN). Kjo substanc\u00eb \u00ebsht\u00eb zhdukur nga manaferrat dhe \u00ebsht\u00eb formuar n\u00eb procesin e plakjes, zakonisht jo m\u00eb par\u00eb se pas tre vjet\u00ebsh. N\u00ebse Ju jeni t\u00eb gatsh\u00ebm me e pi Rieslings jan\u00eb shum\u00eb t\u00eb rinj. …Ose nj\u00eb shum\u00eb i kalitur, si me mosh\u00ebn m\u00eb t\u00eb mosh\u00ebs), ky toni \u00ebsht\u00eb i dob\u00ebsuar.\n<\/p>\n

\nPor e mosh\u00ebs Rieslings, ky ton ndryshon n\u00eb intensitet, si sasia e prekursor\u00ebve (duke filluar komponimet) p\u00ebr formimin e tij varet nga disa faktor\u00eb t\u00eb r\u00ebnd\u00ebsish\u00ebm.\n<\/p>\n

Zhvillimi i “vaj sh\u00ebnime” n\u00eb ver\u00eb t\u00eb kontribuoj\u00eb n\u00eb: <\/p>\n