{"id":1866,"date":"2020-01-05T16:17:20","date_gmt":"2020-01-05T13:17:20","guid":{"rendered":"http:\/\/vine-nn.ru\/lambrusco\/"},"modified":"2020-01-05T16:17:20","modified_gmt":"2020-01-05T13:17:20","slug":"lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/lambrusco\/","title":{"rendered":"Lambrusco"},"content":{"rendered":"<p>\n        <strong>Lambrusco<\/strong> (Lambrusco) \u2013 emri i vera e kuqe varieteteve t\u00eb rrushit (ose m\u00eb mir\u00eb me nj\u00eb num\u00ebr t\u00eb varieteteve) dhe italiane me gaz t\u00eb ver\u00ebs me shije frute tuf\u00eb lulesh, t\u00eb prodhuar n\u00eb Emilia-Romagna rajon (dhe pjes\u00ebrisht n\u00eb Lombardia).\n<\/p>\n<ul>\n<li>\u00c7far\u00eb \u00ebsht\u00eb Lambrusco?<\/li>\n<li>Dallimet Lambrusco shampanj\u00eb<\/li>\n<\/ul>\n<p>    <img decoding=\"async\" src=\"\/wp-content\/uploads\/ce3d1c7f8838395f2dcb8b80a1b05eda.jpg\" \/><\/p>\n<p>\nLambrusco rreth nj\u00eb shum\u00eb e nd\u00ebrlikuar n\u00eb histori. Fillimisht, ky em\u00ebr do t\u00eb thoshte thjesht &#8220;ver\u00eb nga rrushi t\u00eb eg\u00ebr&#8221; dhe i referohet nj\u00eb num\u00ebr t\u00eb varieteteve lokale, shum\u00eb prej t\u00eb cilave jan\u00eb ende p\u00ebrdoret sot: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. Dhe t\u00eb gjitha varieteteve t\u00eb ndryshme t\u00eb Lambrusco, p\u00ebrkund\u00ebr faktit se n\u00eb shum\u00eb burime ata jan\u00eb quajtur klone t\u00eb nj\u00ebjt\u00eb t\u00eb ndryshme. Tani emrat e k\u00ebtyre varieteteve jan\u00eb p\u00ebrdorur si &#8220;mark\u00eb&#8221; e ver\u00ebs p\u00ebr t\u00eb b\u00ebr\u00eb dallimin midis gam\u00ebn e rezultateve q\u00eb mund t\u00eb japin atyre lokale varieteteve.<br \/>\nM\u00eb shum\u00eb p\u00ebr k\u00ebt\u00eb m\u00eb posht\u00eb.\n<\/p>\n<p>\nHistoria e Lambrusco \u00ebsht\u00eb awesome dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb t\u00eb trishtuar.\n <\/p>\n<p>\nN\u00eb nj\u00ebr\u00ebn an\u00eb, kjo \u00ebsht\u00eb e p\u00ebrkryer e rrushit, t\u00eb cilat p\u00ebr shum\u00eb vite. Kur ju pini Lambrusco, ju jeni duke pir\u00eb ver\u00eb, e cila ishte e g\u00ebzuar nga Romak\u00ebt e lasht\u00eb. Ata e donin ver\u00ebs nga Lambrusco. Ajo \u00ebsht\u00eb e leht\u00eb t\u00eb rritet, ajo i dha jep t\u00eb mira dhe ishte shum\u00eb popullor. \u00cbsht\u00eb e mundur t\u00eb imagjinohet Cezarit duke pir\u00eb Lambrusco nga Filxhan tuaj, t\u00eb hani nj\u00eb fet\u00eb djath\u00eb dhe m\u00eb b\u00ebni syt\u00eb e pasurit\u00eb e tyre&#8230;\n<\/p>\n<p>\nGjat\u00eb shekullit t\u00eb kaluar dol\u00ebn n\u00eb drit\u00eb e shum\u00eb lloje t\u00eb Lambrusco. Deri n\u00eb fund t\u00eb shekullit t\u00eb 20-t\u00eb, ampelography kishte m\u00eb shum\u00eb se 60 lloje t\u00eb k\u00ebtij lloji. Rishtar ver\u00eb t\u00eb dashuruar p\u00ebr t\u00eb kuptuar se kjo nuk \u00ebsht\u00eb e leht\u00eb.<br \/>\nN\u00eb qoft\u00eb se ju merrni, p\u00ebr shembull, rrushi Chardonnay \u2013 t\u00eb gjith\u00eb do t\u00eb jen\u00eb gjenetikisht identike. Kjo ishte e mjaftueshme shekuj m\u00eb par\u00eb p\u00ebr t\u00eb gjetur t\u00eb p\u00ebrsosur Chardonnay \u2013 dhe shum\u00eb vite m\u00eb von\u00eb, ne ende i kam kopjet e shum\u00eb t\u00eb par\u00eb rrush. Ashtu si n\u00eb rastin, p\u00ebr shembull, me Apple shum\u00ebllojshm\u00ebri t\u00eb kuqe t\u00eb shijshme.\n<\/p>\n<p>\nMegjithat\u00eb, n\u00eb rastin e Lambrusco nuk \u00ebsht\u00eb aq e thjesht\u00eb. N\u00eb t\u00eb egra \u00ebsht\u00eb pollinated leht\u00eb me rrush t\u00eb varieteteve t\u00eb tjera \u2013 si\u00e7 ndodh, p\u00ebr shembull, me dandelions dhe t\u00eb tjera t\u00eb egra, lule. Rezultati \u00ebsht\u00eb nj\u00eb num\u00ebr t\u00eb varieteteve t\u00eb Lambrusco. Po, ata shije t\u00eb ngjashme \u2013 si ngjashme me at\u00eb t\u00eb dandelions, por ende, ata nuk jan\u00eb sakt\u00ebsisht e nj\u00ebjt\u00eb si m\u00eb moderne ver\u00eb-marrjes varieteteve.\n<\/p>\n<h2>Yll dhe trishtimi i Lambrusco m\u00ebnyr\u00eb<\/h2>\n<p>\nKur erdh\u00ebn n\u00eb vitet 1970, Amerik\u00ebn erdhi moda p\u00ebr t\u00eb lira ver\u00eb t\u00eb \u00ebmb\u00ebl, dhe Lambrusco u b\u00eb jasht\u00ebzakonisht popullore. Ajo kosto t\u00eb lir\u00eb, dhe, p\u00ebrkund\u00ebr faktit se kjo ver\u00eb \u00ebsht\u00eb b\u00ebr\u00eb n\u00eb nj\u00eb t\u00eb that\u00eb version, Italian\u00ebt mbushur Amerikane t\u00eb tregut t\u00eb \u00ebmb\u00ebl opsionet, p\u00ebr shkak t\u00eb konsumit t\u00eb k\u00ebrkuar at\u00eb.\n<\/p>\n<p>\nK\u00ebshtu. E trishtuar pjes\u00eb e historis\u00eb s\u00eb Lambrusco fillon me zhvillimin e shije ver\u00eb t\u00eb dashuruar. N\u00eb Bashkimin Sovjetik, gjithashtu, shumica e preferuar e gjysm\u00eb t\u00eb \u00ebmbla dhe t\u00eb \u00ebmbla t\u00eb ver\u00ebrave. Dhe madje edhe prestigjioze n\u00eb ato dit\u00eb princi i koleksionet e Massandra \u00ebsht\u00eb t\u00eb fortifikuara dhe t\u00eb \u00ebmb\u00ebl, e sidomos Muscat ver\u00eb.\n<\/p>\n<p>\nTani \u00ebsht\u00eb nj\u00eb tjet\u00ebr epok\u00eb, me preferenca t\u00eb ndryshme dhe idet\u00eb mbi at\u00eb \u00e7far\u00eb duhet t\u00eb jet\u00eb &#8220;ver\u00eb t\u00eb mir\u00eb&#8221;. Dhe t\u00eb gjitha q\u00eb \u00ebsht\u00eb e popullarizuar n\u00eb Bashkimin Sovjetik dhe n\u00eb Amerik\u00ebn e viteve &#8216; 70 automatikisht bie n\u00eb kategorin\u00eb e &#8220;jo&#8221;. Q\u00eb klishe ka marr\u00eb jo vet\u00ebm nj\u00eb ver\u00eb t\u00eb \u00ebmb\u00ebl, por t\u00eb pakuptueshme p\u00ebr shum\u00eb sot roz\u00eb. P\u00ebr shkak t\u00eb mod\u00ebs stili dhe ngjyra e ver\u00ebs, shum\u00eb njer\u00ebz e anashkalojn\u00eb nj\u00eb denj\u00eb dhe interesante shembuj t\u00eb &#8220;jo i mod\u00ebs&#8221; vera \u2013 si n\u00eb buxhet dhe segmentin premium, nga t\u00eb p\u00ebrballueshme roz\u00eb portugalisht &#8220;Vinho Verde&#8221; p\u00ebr luksoze Austriake e \u00ebmb\u00ebl &#8220;ice vera.&#8221;\n<\/p>\n<h2>Lambrusco etiketat<\/h2>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/faf36fff027095f122073b309128f3f9.jpg\" \/><\/p>\n<p>\nDuke u p\u00ebrpjekur p\u00ebr t\u00eb mbajtur nj\u00eb reputacion, Italian\u00ebt jan\u00eb duke u p\u00ebrpjekur p\u00ebr t\u00eb kufizuar p\u00ebrdorimin e emrit &#8220;Lambrusco&#8221; n\u00eb nj\u00eb em\u00ebrtim t\u00eb vet\u00ebm italisht ver\u00eb. Bazuar mbi arsyet e m\u00ebsip\u00ebrme, ka t\u00eb ngjar\u00eb t\u00eb vijn\u00eb t\u00eb gjith\u00eb nj\u00eb shishe t\u00eb em\u00ebrtuar &#8220;Lambrusco&#8221;, e mbushur me t\u00eb lir\u00eb ver\u00eb e tij jo shum\u00eb i suksessh\u00ebm opsion.\n<\/p>\n<p>\nNd\u00ebrsa emri Lambrusco nuk ka marr\u00eb nd\u00ebrkomb\u00ebtare p\u00ebr statusin e emrit t\u00eb kontrolluara origjin\u00ebs, t\u00eb cilat jan\u00eb, p\u00ebr shembull, shampanj\u00eb dhe Prosecco (edhe pse n\u00eb Itali nuk \u00ebsht\u00eb nj\u00eb kategori e <b>DOC Lambrusco<\/b>, krijimin e rregullave p\u00ebr Lambrusco, t\u00eb prodhuara n\u00eb Itali).\n<\/p>\n<h2 id=\"list\">\u00c7far\u00eb \u00ebsht\u00eb Lambrusco?<\/h2>\n<p>\nAjo rezulton se ju nuk mund t\u00eb vijn\u00eb t\u00eb gjith\u00eb si t\u00eb lir\u00eb dhe pa shije ver\u00eb &#8220;Lambrusco&#8221; dhe ajo \u00ebsht\u00eb e denj\u00eb, t\u00eb lehta, me shije frute me gaz t\u00eb ver\u00ebs, n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrkryer t\u00eb p\u00ebrshtatshme p\u00ebr drit\u00ebn e ver\u00ebs drek\u00eb.\n<\/p>\n<p>\nPra, nuk do t\u00eb gjykoj\u00eb Lambrusco p\u00ebr t\u00eb par\u00eb t\u00eb lir\u00eb shishe nga supermarketi. T\u00eb them t\u00eb v\u00ebrtet\u00ebn, Italian n\u00eb origjin\u00eb \u2013 kjo nuk \u00ebsht\u00eb nj\u00eb garanci m\u00eb t\u00eb lart\u00eb shije, edhe pse shembujt m\u00eb t\u00eb mir\u00eb e kjo, natyrisht, italisht. Mos hidhen n\u00eb p\u00ebrfundime, t&#8217;i jap\u00eb atij nj\u00eb shans \u2013 ai \u00ebsht\u00eb n\u00eb m\u00ebnyr\u00eb t\u00eb ndryshme!\n<\/p>\n<p>\nS\u00eb pari, kjo ver\u00eb \u00ebsht\u00eb e ngjyra t\u00eb ndryshme: ju mund t\u00eb gjeni t\u00eb kuqe, roz\u00eb dhe t\u00eb bardh\u00eb Lambrusco (Po, edhe nga rrushi i kuq).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/baa458f6a9864627fff5a6f423b670e3.jpg\" \/><\/p>\n<p>\n Nuk jan\u00eb t\u00eb that\u00eb dhe gjysm\u00eb e that\u00eb dhe e \u00ebmb\u00ebl versionet. Nuk \u00ebsht\u00eb ende ver\u00eb Lambrusco \u00ebsht\u00eb nj\u00eb pak e vera e gazuar (at\u00eb q\u00eb Italian\u00ebt e quajn\u00eb &#8220;frizante&#8221; \u2013 frizzante), dhe ka mjaft gaz opsionet, me numrin e flluska pak m\u00eb pak sesa n\u00eb gaz (&#8220;Spumante&#8221; \u2013 me gaz, n\u00eb italisht diplomimit &#8220;e hristoski&#8221;).\n<\/p>\n<p>\nPothuajse t\u00eb gjitha Lambrusco \u00ebsht\u00eb b\u00ebr\u00eb me metod\u00ebn e Sharma (n\u00eb t\u00eb cilin t\u00eb mesme t\u00eb fermentimit, gjat\u00eb s\u00eb cil\u00ebs flluska, nuk \u00ebsht\u00eb individuale shishe \u2013 si\u00e7 \u00ebsht\u00eb rasti me shampanj\u00eb, por n\u00eb nj\u00eb pjes\u00eb t\u00eb madhe \u00e7eliku tanke). N\u00ebse ju merrni nj\u00eb shishe t\u00eb Lambrusco, me mbishkrimin n\u00eb etiket\u00eb &#8220;metod\u00eb tradicionale&#8221; (ose &#8220;klasike metoda&#8221;) \u2013 at\u00ebher\u00eb ju keni nj\u00eb t\u00eb jasht\u00ebzakonshme ver\u00eb dhe nj\u00eb gj\u00eb e rrall\u00eb n\u00eb mesin e Lambrusco.\n<\/p>\n<p>\nPigment t\u00eb Lambrusco manaferrat n\u00eb gjendje t\u00eb jap\u00eb t\u00eb ver\u00eb josh\u00ebse ruby ngjyra, n\u00ebse u jepet hardhis\u00eb p\u00ebr shkak t\u00eb v\u00ebmendjes dhe t\u00eb japin rrush t\u00eb duhet t\u00eb piqen. Pastaj xhami \u00ebsht\u00eb nj\u00eb ver\u00eb me nj\u00eb t\u00eb pasur arom\u00eb dhe m\u00eb pak intensive me ngjyra.\n<\/p>\n<p>\n Me ngjyr\u00eb vjollc\u00eb Lambrusco mund t\u00eb konkurrojn\u00eb, p\u00ebrve\u00e7 se ngjyra e rrushit anchellotta \u2013 nj\u00eb varieteteve t\u00eb lejuara p\u00ebr k\u00ebt\u00eb ver\u00eb Lambrusco DOC rregullat (d.m.th. rregullat q\u00eb p\u00ebrshkruajn\u00eb p\u00ebrmbajtjen e k\u00ebrkesave italiane shishe Lambrusco mbishkrimi n\u00eb etiket\u00eb).\n<\/p>\n<p>\nAnchellotta (Ancellotta) nuk \u00ebsht\u00eb nj\u00eb form\u00eb e Lambrusco, kjo \u00ebsht\u00eb n\u00eb p\u00ebrgjith\u00ebsi nj\u00eb e ndryshme t\u00eb klas\u00ebs. Ancelotti \u00ebsht\u00eb p\u00ebrdorur p\u00ebr t\u00eb &#8220;rregulluar&#8221; ngjyra e Lambrusco ver\u00ebrave n\u00ebse winemaker nuk ndjekin, produktivitet dhe ver\u00ebs ishte i zbeht\u00eb dhe i holluar me uj\u00eb. <\/p>\n<p>Disa ver\u00ebra t\u00eb Lambrusco u dha vet DOC kategori<\/p>\n<p align=\"center\">\n<strong>Lambrusco di Sorbara<\/strong> (Lambrusco di Sorbara)\n<\/p>\n<p>\nSorbara \u2013 Lambrusco t\u00eb cil\u00ebsis\u00eb m\u00eb t\u00eb lart\u00eb nga t\u00eb cilat e b\u00ebjn\u00eb t\u00eb mir\u00eb t\u00eb ver\u00ebs me shk\u00eblqyer aromatics.\n<\/p>\n<p>\nNj\u00eb tipar dallues i k\u00ebtij t\u00eb ndryshme \u00ebsht\u00eb Lambrusco parregullt lul\u00ebzuar kur hardhia pika e lule, duke shkaktuar reduktuar produktivitetin (n\u00eb disa vite deri n\u00eb 30%). Kjo \u00e7on n\u00eb p\u00ebrqendrim m\u00eb i lart\u00eb e aromatizues t\u00eb substancave: k\u00ebshtu humbjen e m\u00eb shum\u00eb se kompensiruet p\u00ebrve\u00e7 cil\u00ebsis\u00eb. Ngjyra \u00ebsht\u00eb m\u00eb e leht\u00eb t\u00eb llojeve t\u00eb Lambrusco. Me gaz \u2013 shum\u00eb t\u00eb tenderit. Aroma zbulon nj\u00eb ton t\u00eb vjollc\u00eb. P\u00ebrve\u00e7 k\u00ebsaj, ajo \u00ebsht\u00eb m\u00eb acidik t\u00eb gjitha Lambrusco prandaj \u00ebsht\u00eb mir\u00eb t\u00eb p\u00ebrshtatshme p\u00ebr ushqime t\u00eb yndyrsh\u00ebm dhe t\u00eb vuaj. DOC Sorbara pranon p\u00ebrdorimin e k\u00ebtyre varieteteve salamino ver\u00ebrat, por jo m\u00eb shum\u00eb se 40%.<\/p>\n<p align=\"center\"><strong>Lambrusco grasparossa Castelvetro di<\/strong><br \/>\n (Lambrusco Grasparossa Castelvetro di)<\/p>\n<p>Kjo ver\u00eb \u00ebsht\u00eb inky ngjyr\u00eb t\u00eb kuqe, me crimson shkum\u00eb, me aromas e violets, luleshtrydhe, kumbulla t\u00eb fresk\u00ebta dhe t\u00eb zez\u00eb qershi. Ajo \u00ebsht\u00eb m\u00eb e fort\u00eb dhe p\u00ebrmban m\u00eb shum\u00eb alkool dhe duksh\u00ebm m\u00eb e tannin se ver\u00ebra t\u00eb tjera jan\u00eb Lambrusco.\n<\/p>\n<p>\nGrasparossa \u00ebsht\u00eb e fuqishme mjaft p\u00ebr t\u00eb p\u00ebrballuar me lokale p\u00ebr ushqim \u2013 zampone (l\u00ebkur\u00eb derri k\u00ebmb\u00ebt, derri e mbushur me i grir\u00eb mish). N\u00ebse etiketa deklaruar DOC Lambrusco Grasparossa Castelvetro di, n\u00eb p\u00ebrb\u00ebrjen e ver\u00ebs duhet t\u00eb jet\u00eb t\u00eb pakt\u00ebn 85% Lambrusco grasparossa. E mbetur, 15% mund t\u00eb varieteteve t\u00eb tjera t\u00eb Lambrusco ose nj\u00eb not\u00eb t\u00eb malbo Romak\u00eb (Malbo Romak\u00eb)\n<\/p>\n<p align=\"center\"><strong>Lambrusco Salamino di Santa Croce<\/strong><br \/>\n (Lambrusco Salamino di Santa Croce)<\/p>\n<p>\nN\u00ebse ju shikoni tilla mbishkrimi n\u00eb etiket\u00eb, ju ver\u00ebs, b\u00ebri t\u00eb pakt\u00ebn 90% t\u00eb Lambrusco salamino, ndoshta me shtimin e varieteteve t\u00eb brugnola dhe anchellotta. Kjo ver\u00eb \u00ebsht\u00eb b\u00ebr\u00eb n\u00eb t\u00eb that\u00eb dhe gjysm\u00eb t\u00eb \u00ebmb\u00ebl version n\u00eb stilin e frizzante (gjysm\u00eb-gazuar).<br \/>\nEmri i shum\u00ebllojshm\u00ebri u em\u00ebrua p\u00ebr grupe t\u00eb dendura t\u00eb cilindrik form\u00eb, ngjan nj\u00eb cop\u00eb sallam.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/b1e5c76e453fdcf126057dd5a10a16ae.jpg\" \/><\/p>\n<p>\nSi Lambrusco Sorbara, \u00ebsht\u00eb nj\u00eb ver\u00eb krijuar p\u00ebr t\u00eb qen\u00eb e dehur t\u00eb rinj. \u00cbsht\u00eb krejt\u00ebsisht e plot\u00ebson specialiteti i kuzhin\u00ebn lokale \u2013 cotechino (salcice derri t\u00eb ngadalt\u00eb t\u00eb ushqimit).<\/p>\n<p align=\"center\"><strong>Reggiano<\/strong> (Reggiano)<\/p>\n<p>\nM\u00eb t\u00eb madh t\u00eb rajoneve q\u00eb t\u00eb prodhuar ver\u00eb nga Lambrusco. Emri i provinc\u00ebn e Reggio Emilia (Reggio Emilia), e cila prodhon k\u00ebto ver\u00ebra. T\u00eb gjitha ver\u00ebrat Reggiano \u00ebsht\u00eb b\u00ebr\u00eb nga variacionet e Lambrusco, gaz e kuqe por, p\u00ebrve\u00e7 k\u00ebsaj, ajo mund t\u00eb jet\u00eb e qet\u00eb t\u00eb thata t\u00eb kuqe dhe t\u00eb gazuar vera e bardh\u00eb. Klasik Lambrusco \u00ebsht\u00eb nj\u00eb e kuqe ver\u00eb e gazuar \u00ebsht\u00eb nj\u00eb p\u00ebrzierje e variacione t\u00eb ndryshme e k\u00ebtij t\u00eb ndryshme, nga pothuajse t\u00eb that\u00eb p\u00ebr t\u00eb gjysm\u00eb-\u00ebmb\u00ebl versionet. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/51238baf8547d73db49ee6cd91023013.jpg\" \/><\/p>\n<p>\nReggiano \u00ebsht\u00eb ve\u00e7an\u00ebrisht e njohur p\u00ebr amabile (semisweet) dhe dolce (t\u00eb \u00ebmb\u00ebl) versionet, e cila t\u00eb p\u00ebrmbaj\u00eb deri n\u00eb 15% e pjes\u00ebrisht t\u00eb fermentuara rrushi anchellotta, duke i dh\u00ebn\u00eb ver\u00ebn e saj natyrore \u00ebmb\u00eblsia; pjesa tjet\u00ebr 85% \u00ebsht\u00eb p\u00ebr t\u00eb varieteteve t\u00eb tjera t\u00eb Lambrusco (Maestri, Marani, Salamino dhe Monstericco).\n<\/p>\n<p>\nE \u00ebmb\u00ebl versionet, zakonisht b\u00ebhen gjysm\u00eb-gaz \u2013 frizzante. T\u00eb bardh\u00eb e t\u00eb shk\u00eblqyesh\u00ebm t\u00eb b\u00ebra nga e nj\u00ebjta varieteteve, por pa kontakt me kreshtat dhe l\u00ebkur\u00ebn e pem\u00ebve, p\u00ebr t\u00eb shmangur err\u00ebsir\u00eb dhe pasurimin e ver\u00ebs tannins. Pink me t\u00eb shkurt\u00ebr kontakt me l\u00ebkurat e rrushit.\n<\/p>\n<p>\nShembujt m\u00eb t\u00eb mir\u00eb Reggiano \u00ebsht\u00eb nj\u00eb ekuilib\u00ebr t\u00eb p\u00ebrsosur t\u00eb pjekuris\u00eb, plot\u00ebsin\u00eb dhe aciditetin, t\u00eb kombinuara t\u00eb p\u00ebrkryer me lokale p\u00ebr ushqim: zampone, Parma proshut\u00eb, djath\u00eb dhe disa Parmigiano Reggiano.\n<\/p>\n<p align=\"center\"><strong>Mantovano Lambrusco <\/strong> (Lambrusco Mantovano )<\/p>\n<p class=\"thesis\">\nLambrusco mantovano ka nj\u00eb t\u00eb ve\u00e7ant\u00eb DOC (kontrolluar fush\u00ebn e origjin\u00ebs s\u00eb ver\u00ebs) n\u00eb Lombardia. Dhe kjo \u00ebsht\u00eb vet\u00ebm jasht\u00eb territorit t\u00eb tradicionale Lambrusco Emilia-Romagna, t\u00eb cilat lejohet t\u00eb prodhimit t\u00eb saj. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/25a8daeeba210b74499d3862499744ae.jpg\" \/><\/p>\n<p>Edhe pse rrethinat e Mantua marr\u00eb DOC statusin n\u00eb vitin 1987, historia e ver\u00ebs vendore duke e b\u00ebr\u00eb t\u00eb shkuar mbrapa shekuj dhe daton n\u00eb koh\u00ebn e Benedictines.<\/p>\n<p>\nVera rritje zon\u00eb shtrihet n\u00eb mes Veriore bankat e Op lumi dhe qyteti i Mantua n\u00eb Jug-lindje t\u00eb Lombardia \u2013 ku \u00ebsht\u00eb wedged mes rajonet fqinje t\u00eb Emilia-Romagna dhe Veneto.\n<\/p>\n<p>\nK\u00ebtu Lambrusco t\u00eb b\u00ebj\u00eb, si rregull, e that\u00eb \u2013 rosso (e kuqe) dhe rosato (rose), edhe pse ka nj\u00eb num\u00ebr t\u00eb vog\u00ebl t\u00eb gjysm\u00eb-that\u00eb versionet. N\u00eb p\u00ebrmbajtje t\u00eb alkoolit \u00ebsht\u00eb zakonisht i ul\u00ebt.\n<\/p>\n<p>\nN\u00eb p\u00ebrputhje me k\u00ebrkesat e DOC Lambrusco Mantovano ver\u00eb duhet t\u00eb jet\u00eb i 85% t\u00eb p\u00ebrb\u00ebr\u00eb nga lloje t\u00eb Lambrusco viadanese (Viadanese , t\u00eb cil\u00ebn ata e quajn\u00eb Grapello Ruperti), Maestri (Maestri), bodrum (Marani) dhe\/ose Salamino (Salamino). E mbetur, 15% jan\u00eb anchellotta (Ancellotta), brugnola (Brugnola, aka Fortana), Sorbara (Sorbara) dhe\/ose grasparossa (Grasparossa, e quajtur k\u00ebtu Grappello Grasparossa).\n<\/p>\n<p>\nK\u00ebto ver\u00ebra t\u00eb ket\u00eb nj\u00eb rubin ngjyra dhe nj\u00eb buqet\u00eb t\u00eb kujton arom\u00ebn e violets.\n <\/p>\n<p>\n<strong>Sh\u00ebrbejn\u00eb Lambrusco<\/strong> duhet t\u00eb jet\u00eb chilled p\u00ebr rreth 10 grad\u00eb (Celsius). Megjithat\u00eb, n\u00eb qoft\u00eb se kjo \u00ebsht\u00eb nj\u00eb shum\u00eb e thjesht\u00eb opsion, me nj\u00eb t\u00eb thjesht\u00eb brutale buqet\u00eb , kjo ka kuptim t\u00eb fresk\u00ebt at\u00eb edhe m\u00eb t\u00eb fort\u00eb nga 2-3 grad\u00eb.\n<\/p>\n<h2>\u00c7far\u00eb Lambrusco \u00ebsht\u00eb e ndryshme nga shampanj\u00eb?<\/h2>\n<p>\n Tro\u00e7, mes shampanj\u00eb dhe Lambrusco nuk kan\u00eb asgj\u00eb t\u00eb p\u00ebrbashk\u00ebt, p\u00ebrve\u00e7 p\u00ebr pranin\u00eb e flluska dhe t\u00eb ngjashme shishe form\u00eb.\n <\/p>\n<ul>\n<li>Grada. Lambrusco \u00ebsht\u00eb b\u00ebr\u00eb nga e nj\u00ebjta dhe varieteteve t\u00eb tjera lokale, t\u00eb cilat n\u00eb Franc\u00eb nuk rriten.<\/li>\n<li>Shije. Varet jo vet\u00ebm nga varieteteve, por edhe n\u00eb nj\u00eb mas\u00eb t\u00eb madhe, nga rritja e rrushit dhe prodhimi metod\u00eb. Prandaj, edhe n\u00ebse Lambrusco b\u00ebr\u00eb nga e nj\u00ebjta varieteteve dhe n\u00eb t\u00eb nj\u00ebjt\u00ebn m\u00ebnyr\u00eb si shampanj\u00eb, shije ende do t\u00eb jen\u00eb t\u00eb ndryshme (p\u00ebr shkak t\u00eb dallimeve n\u00eb klim\u00ebs, p\u00ebrb\u00ebrja e tok\u00ebs, etj.)<\/li>\n<li>Metoda e prodhimit. Lambrusco \u00ebsht\u00eb prodhuar p\u00ebr t\u00eb thjeshtuar t\u00eb teknologjis\u00eb, e cila \u00ebsht\u00eb quajtur &#8220;Sharma metod\u00eb&#8221; dhe shampanj\u00eb \u00ebsht\u00eb kompleks dhe i shtrenjt\u00eb &#8220;klasik shampanj\u00eb teknologjis\u00eb&#8221;.<\/li>\n<li>Ngjyra. Shampanj\u00eb nuk \u00ebsht\u00eb e kuqe. Max roz\u00eb.<\/li>\n<li>\u00cbmb\u00eblsi. Lambrusco shpesh e b\u00ebjn\u00eb t\u00eb \u00ebmb\u00ebl. Shampanj\u00eb \u00ebsht\u00eb pothuajse gjithmon\u00eb t\u00eb that\u00eb dhe shum\u00eb t\u00eb that\u00eb t\u00eb ver\u00ebs. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lambrusco (Lambrusco) \u2013 emri i vera e kuqe varieteteve t\u00eb rrushit (ose m\u00eb mir\u00eb me nj\u00eb num\u00ebr t\u00eb varieteteve) dhe italiane me gaz&#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-1866","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\/1866","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=1866"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1866\/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=1866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}