{"id":1890,"date":"2020-01-05T16:27:59","date_gmt":"2020-01-05T13:27:59","guid":{"rendered":"http:\/\/vine-nn.ru\/portokalli-vere\/"},"modified":"2020-01-05T16:27:59","modified_gmt":"2020-01-05T13:27:59","slug":"portokalli-vere","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/sq\/portokalli-vere\/","title":{"rendered":"Portokalli ver\u00eb"},"content":{"rendered":"

\n Gjithashtu i njohur si qelibar (e ngarkesave. \u10e5\u10d0\u10e0\u10d5\u10d0), dhe bakri (ajo. ramato), k\u00ebto ver\u00ebra \u2013 jo vet\u00ebm margjinale, ekzotike, me q\u00ebllim p\u00ebr t\u00eb avancuar sommelier. Shum\u00eb ver\u00eb t\u00eb dashuruar t\u00eb hapur ato n\u00eb k\u00ebrkim t\u00eb stile t\u00eb reja, dhe profesionist\u00eb q\u00eb kan\u00eb tendenc\u00eb p\u00ebr t\u00eb ndar\u00eb ato n\u00eb nj\u00eb kategori t\u00eb ve\u00e7ant\u00eb n\u00eb t\u00eb nj\u00ebjtin nivel me t\u00eb kuqe, t\u00eb bardh\u00eb dhe t\u00eb kuq.<\/p>\n

<\/p>\n

\u00c7far\u00eb \u00ebsht\u00eb portokalli ver\u00eb?<\/h2>\n

\nPortokalli ver\u00ebn \u00ebsht\u00eb ver\u00eb b\u00ebr\u00eb nga rrush t\u00eb bardh\u00eb b\u00ebri t\u00eb kuqe, gjegj\u00ebsisht me kontakt t\u00eb zgjatur e l\u00ebng me l\u00ebkurat e manave (shih tretje), duke e b\u00ebr\u00eb tyre me ngjyra, shije dhe arom\u00eb \u00ebsht\u00eb shum\u00eb intensive.<\/p>\n

M\u00eb ver\u00ebrat e kuqe jo vet\u00ebm q\u00eb insistojn\u00eb n\u00eb tul pas shtypur rrushin, por \u00ebsht\u00eb i thartuar s\u00eb bashku me t\u00eb. Ajo \u00ebsht\u00eb nga rrushit t\u00eb l\u00ebkur\u00ebs, t\u00eb kuqe dhe u ngrit ver\u00ebra t\u00eb merrni e tyre me ngjyra, arom\u00eb t\u00eb fuqishme dhe astringent shije element. N\u00ebse winemaker d\u00ebshiron t\u00eb marr\u00eb t\u00eb lehta n\u00eb ver\u00eb t\u00eb kuqe, pastaj pas duke k\u00ebmb\u00ebngulur p\u00ebr realizimin e nj\u00eb fermentim t\u00eb l\u00ebng t\u00eb ve\u00e7ant\u00eb nga tul.\n<\/p>\n

\nPink zakonisht insistojn\u00eb n\u00eb l\u00ebkur\u00eb t\u00eb pakt\u00ebn 12 or\u00eb, pas s\u00eb cil\u00ebs l\u00ebngu ferments pa tul. Por disa mund t\u00eb jen\u00eb mbajtur n\u00eb kontakt me l\u00ebkurat p\u00ebr nj\u00eb jav\u00eb.\n<\/p>\n

\nVer\u00eb t\u00eb bardh\u00eb, p\u00ebr t\u00eb cilat jemi m\u00ebsuar, jan\u00eb t\u00eb fermentuara nga l\u00ebngu i manave, t\u00eb filtruar nga t\u00eb ngurta pjes\u00ebt menj\u00ebher\u00eb pas juicing p\u00ebr t\u00eb ruajtur freskin\u00eb dhe natyr\u00eb t\u00eb but\u00eb, duke shmangur l\u00ebng tannins. Anthocyanins (pigmente) gjithashtu mbetet n\u00eb l\u00ebkur\u00eb dhe vera e bardh\u00eb jan\u00eb me ngjyr\u00eb t\u00eb zbeht\u00eb, edhe pse nuk ngjyr\u00eb t\u00eb bardh\u00eb e shum\u00eb varieteteve t\u00eb rrushit t\u00eb bardh\u00eb.\n<\/p>\n

<\/p>\n

\nAjo \u00ebsht\u00eb e l\u00ebkur\u00eb, nuk oksidimi, portokalli i jep ver\u00ebrat e tyre t\u00eb pasura me ngjyra. Kjo e dallon at\u00eb nga sip\u00ebrfaq\u00ebsisht t\u00eb ngjashme vera e b\u00ebr\u00eb duke p\u00ebrdorur oxidative plakjes. Portokalli ver\u00eb mund t\u00eb tretet n\u00eb m\u00ebnyr\u00eb t\u00eb hapur tanke, por mbahen n\u00eb en\u00eb t\u00eb mbyllura.\n<\/p>\n

\nN\u00eb fillim t\u00eb viteve 1990, i frym\u00ebzuar nga ver\u00ebrave gjeorgjiane n\u00eb Kakheti teknologjis\u00eb, dy portreti italiane winemaker nga Friuli-Venecia-Julia \u2013 Stanko Radikon (Stanko Radikon) dhe Jo\u0161ko Gravner (Jo\u0161ko Gravner) \u2013 ka filluar t\u00eb prodhohet vera e bardh\u00eb me aplikimin e tretje.\n<\/p>\n

\nN\u00eb Itali, k\u00ebto ver\u00ebra jan\u00eb quajtur ramato, q\u00eb do t\u00eb thot\u00eb “bakri, me ngjyr\u00eb”. Portokalli (portokalli ver\u00eb) i quajtur ato t\u00eb ver\u00ebs Britanik tregtari David Harvey n\u00eb vitin 2004, kur kam punuar n\u00eb Frank Cornelissen n\u00eb Sicili.\n<\/p>\n

\nMegjithat\u00eb, n\u00eb Friuli, si n\u00eb vendet fqinje Sllovenia \u2013 atdhetare Jo\u0161ko e Gravner \u2013 praktik\u00eb infuzion ver\u00eb t\u00eb bardh\u00eb materiale n\u00eb tul \u00ebsht\u00eb aq i vjet\u00ebr sa malet e Collio. K\u00ebshtu q\u00eb ankesa t\u00eb k\u00ebsaj teknike \u2013 por nj\u00eb kthehen n\u00eb bazat n\u00eb nj\u00eb faz\u00eb t\u00eb re t\u00eb zhvillimit t\u00eb ver\u00ebs.\n<\/p>\n

\nInsistimi n\u00eb l\u00ebkurat e manave mund t\u00eb jet\u00eb e dobishme p\u00ebr t\u00eb zgjeruar kapacitetin e p\u00ebrzgjedhur varieteteve t\u00eb rrushit t\u00eb bardh\u00eb (jo t\u00eb gjith\u00eb), por k\u00ebrkon pajtim me nj\u00eb num\u00ebr holl\u00ebsit\u00eb, pa t\u00eb cilin \u00ebsht\u00eb thjesht i vrazhd\u00eb ver\u00eb, ajo shpesh ka ndodhur n\u00eb t\u00eb kaluar\u00ebn.\n<\/p>\n

\nItalisht ver\u00eb t\u00eb markave t\u00eb Radikon (Radikon) dhe Gravner (Gravner) e varieteteve t\u00eb Ribolla Gialla (Ribolla Gialla), Tokaj Friulano (Tocai Friulano) dhe Pinot Grigio (Pinot Grigio) ver\u00eb b\u00ebr\u00eb portokalli i famsh\u00ebm, duke ju p\u00ebr t\u00eb eksperimentuar n\u00eb k\u00ebt\u00eb drejtim ver\u00ebb\u00ebr\u00ebsit t\u00eb rajonit, dhe pastaj m\u00eb gjer\u00eb.\n<\/p>\n

\u00c7far\u00eb shije portokalli ver\u00eb?<\/h2>\n

\nShija dhe aroma e vera e prodhuar n\u00eb kontakt me l\u00ebkur\u00ebn, \u00ebsht\u00eb shum\u00eb e ndryshme nga e njohur p\u00ebr ne vera e bardh\u00eb. T\u00eb nj\u00ebjt\u00ebn varieteteve t\u00eb rrushit t\u00eb jepnin m\u00eb t\u00eb forta dhe t\u00eb r\u00ebnda aromat. Dallimi \u00ebsht\u00eb pothuajse i nj\u00ebjt\u00eb si n\u00eb mes t\u00eb kuqe dhe roz\u00eb e ver\u00eb nga nj\u00eb t\u00eb vetme t\u00eb ndryshme.\n<\/p>\n

\nE nj\u00ebjta gj\u00eb vlen edhe p\u00ebr shije. Nga kjo ver\u00eb, ne mund t\u00eb presim nj\u00eb t\u00eb theksuara t\u00eb karakterit \u00ebsht\u00eb nj\u00eb drit\u00eb agrume freski.\n<\/p>\n

\nKontakt me l\u00ebkur\u00ebn jep ver\u00eb nj\u00eb cil\u00ebsi e kajsis\u00eb tul dhe shpesh t\u00eb forta lules sh\u00ebnime, n\u00ebse tretje t\u00eb zgjatur p\u00ebr nj\u00eb koh\u00eb mjaft t\u00eb gjat\u00eb.\n<\/p>\n

\nBefasia m\u00eb e madhe p\u00ebr shijues t\u00eb tannins, t\u00eb cilat jan\u00eb fuqimisht t\u00eb lidhura me ver\u00eb t\u00eb kuqe dhe ndoshta disa roz\u00eb. Portokalli ver\u00eb t\u00eb cilit tretje zgjati m\u00eb shum\u00eb se nj\u00eb muaj, mund t\u00eb ket\u00eb t\u00eb papritura t\u00eb dendura dhe madje edhe t\u00eb trash\u00eb n\u00eb “trupin”.\n<\/p>\n

\nShum\u00eb portokalli vera e… m\u00eb shum\u00eb i guximsh\u00ebm se elegante. Por ashp\u00ebrsis\u00eb nuk \u00ebsht\u00eb ende rreth tyre. N\u00eb var\u00ebsi t\u00eb preferencave t\u00eb winemaker dhe teknikat e p\u00ebrdorura (n\u00ebse e mosh\u00ebs n\u00eb nj\u00eb fu\u00e7i ose n\u00eb shishe, p\u00ebr shembull), t\u00eb prodhuar me tretje ver\u00eb t\u00eb bardh\u00eb \u00ebsht\u00eb n\u00eb gjendje t\u00eb Shprehin karakterin q\u00eb ajo do t\u00eb apeloj\u00eb p\u00ebr t\u00eb dashuruar tradicionale e ver\u00ebrave.\n<\/p>\n

Sa i p\u00ebrket natyrore portokalli ver\u00eb?<\/h2>\n

\nGj\u00ebja kryesore n\u00eb to \u2013 duke insistuar wort n\u00eb l\u00ebkur\u00ebn e rrushit. Ky \u00ebsht\u00eb thelbi i ndryshimeve t\u00eb tyre.\n<\/p>\n

\nPo, ata e b\u00ebjn\u00eb tregti m\u00eb pak nd\u00ebrhyrje nga winemaker n\u00eb procesin e prodhimit t\u00eb ver\u00ebs, n\u00eb mbushjen dhe shpesh edhe t\u00eb prodhuar pa filt\u00ebr, aq shishe portokalli ver\u00ebrave shpesh kan\u00eb sedimenteve, dhe n\u00eb ver\u00eb mund t\u00eb jet\u00eb i vrenjtur. <\/p>\n

<\/p>\n

\n Nj\u00eb pjes\u00eb e r\u00ebnd\u00ebsishme e portokalli vera e prodhuar me t\u00eb natyrshme (t\u00eb egra) maja. Kjo kontribuon n\u00eb stilin e tyre t\u00eb p\u00ebrgjithsh\u00ebm, por nuk \u00ebsht\u00eb e nevojshme p\u00ebr k\u00ebt\u00eb kategori t\u00eb ver\u00ebrave.\n<\/p>\n

\nAjo rezulton se edhe pse jo p\u00ebr k\u00ebto ver\u00ebra t\u00eb ve\u00e7anta “natyrore” k\u00ebrkesat e tyre, ata natyrisht bien n\u00eb kategorin\u00eb e natyrshme.\n<\/p>\n

\nVer\u00ebb\u00ebr\u00ebsit vazhdimisht jan\u00eb duke eksperimentuar me lloje t\u00eb rrushit dhe m\u00ebnyra t\u00eb reja t\u00eb tyre t\u00eb furnizimit t\u00eb konsumatorit. Tretje \u2013 nj\u00eb mjet i dobish\u00ebm p\u00ebr nxjerrjen e shtes\u00eb aromas dhe shijet e manave. Tretje t\u00eb shkurt\u00ebr p\u00ebr 12-24 or\u00eb duksh\u00ebm do t\u00eb pasuroj\u00eb shije t\u00eb wort, dhe n\u00eb rastin e disa varieteteve, edhe pa ndonj\u00eb m\u00ebnyr\u00eb t\u00eb duksh\u00ebm n\u00eb ngjyr\u00ebn e ver\u00ebs.\n<\/p>\n

Gastronomis\u00eb<\/h2>\n

\nPortokalli ver\u00ebrave t\u00eb ofroj\u00eb nj\u00eb gjere p\u00ebr kombinim me ushqimin. Ata q\u00ebndrojn\u00eb n\u00eb mes t\u00eb nj\u00eb gam\u00eb mes fruta dhe agrume freskin\u00eb e bardha dhe t\u00eb dendura tannins t\u00eb Reds. T\u00eb tilla gjithansh\u00ebm karakteristika jan\u00eb portokalli ver\u00ebrat p\u00ebr t’u mund\u00ebsuar atyre p\u00ebr t\u00eb p\u00ebrballuar n\u00eb shum\u00eb raste n\u00eb t\u00eb cilat vera e bardh\u00eb jan\u00eb humbur ose shum\u00eb t\u00eb dominuar nga t\u00eb kuqe.\n<\/p>\n

\nP\u00ebr shkak t\u00eb m\u00ebdha t\u00eb shp\u00ebrndar\u00eb e varietal, \u00ebsht\u00eb e v\u00ebshtir\u00eb p\u00ebr t\u00eb rekomandoj\u00eb gastronomis\u00eb, duke mos e ditur se \u00e7far\u00eb lloj t\u00eb ver\u00ebs e keni n\u00eb tavolin\u00eb.\n<\/p>\n

\nMegjithat\u00eb, mund t\u00eb themi se fundit tretje vera e bardh\u00eb kombinohet me pothuajse \u00e7do djath\u00eb: nga but\u00eb p\u00ebr t\u00eb Pjekur e v\u00ebshtir\u00eb. Kjo \u00ebsht\u00eb e dobishme n\u00eb qoft\u00eb se ju keni nj\u00eb t\u00eb larmishme djath\u00eb pjat\u00eb, dhe shum\u00eb ver\u00ebra t\u00eb ndryshme p\u00ebr t\u00eb fituar nuk e duan.\n <\/p>\n

\nFitues do t\u00eb jet\u00eb e kombinuar me pikante Aziatike kuzhina: kokosit kerri pule Xhamajk\u00ebs, oriz.\n<\/p>\n

\nMir\u00eb, nuk jan\u00eb pal\u00eb me vegjetarian en\u00ebt si spanakopita (byrek me spinaq) ose t\u00eb zier thjerr\u00ebzat.\n<\/p>\n

P\u00ebrfundim<\/p>\n

\n\u00c7far\u00ebdo q\u00eb ju e quani tyre \u2013 portokalli, qelibar, t\u00eb kuqe, t\u00eb bakrit dhe ver\u00eb t\u00eb bardh\u00eb infused me l\u00ebkurat e rrushit, gradualisht ka krijuar nj\u00eb imazh n\u00eb canonical produktet e ver\u00ebrave n\u00eb raftet e dyqane dhe n\u00eb ver\u00eb listave n\u00ebp\u00ebr bot\u00eb.\n<\/p>\n

\nP\u00ebrdorimi i tretje t\u00eb shoq\u00ebruar me p\u00ebrdorim minimal t\u00eb tjera t\u00eb manipulimeve n\u00eb prodhimin e ver\u00eb t\u00eb bardh\u00eb \u00ebsht\u00eb duke fituar popullaritet dhe tashm\u00eb \u00ebsht\u00eb e p\u00ebrhapur jo vet\u00ebm n\u00eb Italin\u00eb Veriore dhe n\u00eb Evrop\u00ebn Lindore. Me sukses e ndezur deri n\u00eb k\u00ebt\u00eb rubrik\u00eb jan\u00eb t\u00eb prodhuesit Amerikan si Scholium Projektit, dhe Channing Bija. Gjithnj\u00eb e m\u00eb t\u00eb dukshme portokalli ver\u00ebrave nga Kili, Afrika e Jugut dhe Australia.<\/p>\n","protected":false},"excerpt":{"rendered":"

Gjithashtu i njohur si qelibar (e ngarkesave. \u10e5\u10d0\u10e0\u10d5\u10d0), dhe bakri (ajo. ramato), k\u00ebto ver\u00ebra \u2013 jo vet\u00ebm margjinale, ekzotike, me q\u00ebllim p\u00ebr t\u00eb…<\/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-1890","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\/1890","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=1890"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/posts\/1890\/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=1890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/categories?post=1890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/sq\/wp-json\/wp\/v2\/tags?post=1890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}