{"id":9397,"date":"2020-01-15T21:59:28","date_gmt":"2020-01-15T18:59:28","guid":{"rendered":"http:\/\/vine-nn.ru\/gondermek-nasil-bir-sarap\/"},"modified":"2020-01-15T21:59:28","modified_gmt":"2020-01-15T18:59:28","slug":"gondermek-nasil-bir-sarap","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/tr\/gondermek-nasil-bir-sarap\/","title":{"rendered":"G\u00f6ndermek nas\u0131l bir \u015farap?"},"content":{"rendered":"

<\/p>\n

\n Restoranda \u015farap \u2013 piskoposluk sommelier. Evde rol sommelier devrald\u0131 sahibi bir sonucu olarak, i\u015flerde bir ar\u0131za. Bu beceri gerektirir yetene\u011fi se\u00e7mek i\u00e7in ya da di\u011fer yemekler i\u00e7in en uygun ve \u0434\u043e\u0441\u0442\u0438\u0433\u0448\u0443\u044e doruk \u015fi\u015fe.<\/p>\n

\nSe\u00e7erken \u0433\u0430\u0441\u0442\u0440\u043e\u043d\u043e\u043c\u0438\u0447\u0435\u0441\u043a\u043e-\u015farap kombinasyonlar\u0131 \u00f6nemli bir rol, do\u011fal olarak, oynar ki\u015fisel bir tat. Ancak bir as\u0131rl\u0131k bir deneyim i\u00e7in izin \u00e7al\u0131\u015fmak temel ilkeleri m\u00fckemmel bir klavye ve b\u00fcy\u00fck bir tutars\u0131zl\u0131k.\n<\/p>\n

\nEvrim farkl\u0131 bir \u015farap oluyor \u00e7ok farkl\u0131. Amat\u00f6r \u015farap ilgilendiren sadece en iyi \u015farap \u00fczerindeki bir doru\u011fa. Ba\u011fl\u0131 olarak \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430, \u00fcz\u00fcm \u00e7e\u015fitleri, toprak ve \u0432\u0438\u043d\u0438\u0444\u0438\u043a\u0430\u0446\u0438\u0438 (\u00fcretim s\u00fcrecinin \u015farap), apogee-ebilmek y\u00fcr\u00fcmek d\u00f6nemi bir ila yirmi y\u0131l. Bilindi\u011fi ba\u011fl\u0131 olarak \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430, ya da \u015farap olabilir geli\u015fmeye iki-\u00fc\u00e7 kat daha h\u0131zl\u0131. Ancak bu m\u00fcmk\u00fcn belirlemek i\u00e7in belli bir ortalama de\u011feri oldu\u011fu i\u00e7in temel ko\u015fullar\u0131na ba\u011fl\u0131 olarak, depolama belirli bir mahzende ve \u00f6zellikleri belirli bir \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u0430.\n<\/p>\n


\nNot:
\nKar\u0131\u015ft\u0131r\u0131lmamal\u0131d\u0131r apogee ve maksimum depolama \u00f6mr\u00fc \u015farap. Kiler ile bir y\u00fcksek veya karars\u0131z s\u0131cakl\u0131k evrimini h\u0131zland\u0131r\u0131r \u015farap.<\/i><\/p>\n

Nas\u0131l \u015farap servis yap\u0131n<\/strong><\/p>\n

\nDikkat t\u00fcm ince ayr\u0131nt\u0131lara zaman bir \u015fi\u015fe elde edilir mahzenleri ve \u015farap biter kadehler. Eski \u015farap, daha dikkatli ol onunla anla\u015ft\u0131m. Bir \u015fi\u015fe gerekir almak roller coaster mahzeni yava\u015f neden olabilir ve onu dikey konuma atfedilen hood, onu nerede i\u00e7eceksiniz. \u0130stisna bir durum, ne zaman bir \u015fi\u015fe do\u011frudan vardiya i\u00e7inde \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u0443\u044e sepeti.<\/p>\n

\n\u015earap basit bir servis daha basit bir \u015fekilde ve \u00e7ok k\u0131r\u0131lgan, ger\u00e7ekten eski \u015farap sevgiyle d\u00f6kmek bir kadeh do\u011frudan \u0441\u0435\u0440\u0432\u0438\u0440\u043e\u0432\u043e\u0447\u043d\u043e\u0439 sepet, \u015fi\u015fe nerede yat\u0131yor, ayn\u0131 pozisyonda bulunuyordu jam mahzeninde.\n<\/p>\n

\n\u015earap gen\u00e7 ya da gen\u00e7 \u015farap, g\u00fc\u00e7l\u00fc bedensel \u015farap mant\u0131kl\u0131 \u0434\u0435\u043a\u0430\u043d\u0442\u0438\u0440\u043e\u0432\u0430\u0442\u044c, ya da i\u00e7in kullanarak havaland\u0131rma kurtulmak iz fermantasyon (gaz), ya da neden olmak i\u00e7in yararl\u0131 bir tad\u0131m oksidasyonu, ya da ay\u0131rmak i\u00e7in \u015farap tortu bulunan bir \u015fi\u015fenin dibinde. \u0130kinci durumda, bir \u015farap olmal\u0131, \u00f6zenle \u043f\u0435\u0440\u0435\u043b\u0438\u0442\u043e yan\u0131nda bir \u0131\u015f\u0131k kayna\u011f\u0131 \u2013 gelenek, gider o zamandan beri, zaman yoktu elektrik ayd\u0131nlatma \u2013 mum (olsa da, asl\u0131nda, yok olan var mum yok). Bu yap\u0131l\u0131r, g\u00f6rmek i\u00e7in ve b\u0131rak\u0131n \u0434\u043e\u043d\u044b\u0448\u043a\u0435 \u015fi\u015fe tortu ve \u00e7\u00f6z\u00fcnmez \u00e7\u00f6kelti.\n<\/p>\n

Ne zaman \u043e\u0442\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u0442\u044c zaman servis yap\u0131n?<\/h2>\n

<\/p>\n

\nProfes\u00f6r \u041f\u0435\u0439\u043d\u043e iddia tamamen i\u015fe yaramaz ay\u0131klamak t\u00fcp dosyalama \u00f6nce bir \u015farap masa gibi bir y\u00fczeye bu, hava ile temas \u00e7ok azd\u0131r. <\/p>\n

A\u00e7mak, \u015fi\u015fe<\/strong><\/p>\n

\nKaps\u00fcl olmal\u0131d\u0131r \u0441\u0440\u0435\u0437\u0430\u043d\u0430 hemen alt\u0131nda kal\u0131nla\u015fma boyun ya ortada ondan. \u015earap olmamal\u0131d\u0131r temas metal kaps\u00fcl. Bu durumda, e\u011fer boynu su s\u0131zd\u0131rmazl\u0131k balmumu, kaz\u0131mak laz\u0131m onun \u00f6l\u00e7ekler. Daha iyi almak i\u00e7in denemek i\u00e7in b\u0131\u00e7ak m\u00fch\u00fcr mumu ile \u00fcst boyun: bu y\u00f6ntemin avantaj\u0131, \u015fi\u015fe ve i\u00e7indekileri \u0432\u0437\u0431\u0430\u043b\u0442\u044b\u0432\u0430\u0435\u0442\u0441\u044f.<\/p>\n

\nAlmak i\u00e7in bir t\u00fcp daha sadece zevk i\u00e7in bir \u015fi\u015fe a\u00e7aca\u011f\u0131 spiral vida (\u0434\u0432\u0443\u0437\u0443\u0431\u0447\u0430\u0442\u044b\u043c \u0438\u0437\u0432\u043b\u0435\u043a\u0430\u0442\u0435\u043b\u0435\u043c t\u00fcpler bunu yapmak \u00e7ok daha zordur). Teorik olarak, boru de\u011fil, olmas\u0131 gerekti\u011fi sokmak i\u00e7ini. Ay\u0131klad\u0131ktan sonra t\u00fcp burun. Olmamal\u0131d\u0131r herhangi bir yabanc\u0131 koku, hi\u00e7bir koku kabu\u011fu mantar me\u015fe (\u00abtat t\u00fcp\u00bb). Bundan sonra \u015farap tad\u0131 i\u00e7in \u00f6nce hizmet davetlilere olmak kesin olarak emin olarak.\n<\/p>\n

Hangi s\u0131cakl\u0131kta?<\/strong><\/p>\n

\nHizmet ise, \u015farap uygunsuz s\u0131cakl\u0131kta, onu \u00ab\u00f6ld\u00fcrmek\u00bb. Aksine, do\u011fru s\u0131cakl\u0131\u011f\u0131 g\u00f6steriyor, onun i\u00e7in en iyi kalite.<\/p>\n

\nNadiren olur bu \u015farap vard\u0131r tam olarak do\u011fru s\u0131cakl\u0131k, bu nedenle son derece yararl\u0131d\u0131r \u015farap termometre: e\u011fer gitti\u011finiz bir restoran \u2013 pocket, ve e\u011fer ge\u00e7erli bir \u015farap evleri \u2013 \u00f6zel bir \u015fi\u015fe. Servis s\u0131cakl\u0131\u011f\u0131, \u015farap ba\u011fl\u0131d\u0131r \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u0430 (ve dolay\u0131s\u0131yla onun bir t\u00fcr\u00fc), ya\u015f\u0131, \u015farap ve bir dereceye kadar \u00e7evre s\u0131cakl\u0131\u011f\u0131. Ayr\u0131ca unutmamak gerekir ki, \u015farap \u0131s\u0131nd\u0131, bardakta.\n<\/p>\n

\n

B\u00fcy\u00fck k\u0131rm\u0131z\u0131 \u015farap Bordeaux 16-17\u00b0
\nB\u00fcy\u00fck k\u0131rm\u0131z\u0131 \u015farap Bourgogne 15-16\u00b0
\nY\u00fcksek kaliteli k\u0131rm\u0131z\u0131 \u015faraplar, b\u00fcy\u00fck k\u0131rm\u0131z\u0131 \u015farap, doruk noktas\u0131na ula\u015fm\u0131\u015f de\u011fil, 14-16\u00b0
\nB\u00fcy\u00fck kuru beyaz \u015farap 14-16\u00b0
\nHafif, meyveli, gen\u00e7 k\u0131rm\u0131z\u0131 \u015faraplar 11-12\u00b0
\nPembe \u015farap 10-12\u00b0
\nKuru beyaz ve yerel k\u0131rm\u0131z\u0131 \u015farap 10-12\u00b0
\nK\u00fc\u00e7\u00fck beyaz ve yerel beyaz \u015farap 8-10\u00b0
\n\u015eampanya k\u00f6p\u00fckl\u00fc \u015farap 7-8\u00b0
\n\u041b\u0438\u043a\u0435\u0440\u0438\u0441\u0442\u044b\u0435 \u015farap 6\u00b0<\/p>\n

\nBu rakamlar\u0131 art\u0131rmak i\u00e7in bir-iki derece geldi\u011finde eski \u015farap.
\nE\u011filim servis biraz daha so\u011fuk \u015farap \u0430\u043f\u0435\u0440\u0435\u0442\u0438\u0432 ve daha yak\u0131n oda s\u0131cakl\u0131\u011f\u0131nda \u015farap e\u015flik yiyecek. Ayn\u0131 \u015fekilde dikkat etmelidir, iklim veya oda s\u0131cakl\u0131\u011f\u0131n\u0131. Bir s\u0131cak bir iklimde \u015farap, a\u00e7\u0131lan bir s\u0131cakl\u0131k 11 derece g\u00f6r\u00fcn\u00fcyor a\u015f\u0131r\u0131 so\u011fuk, bu y\u00fczden onun de\u011fer getirmek i\u00e7in 13 ya da 14 derece.<\/p>\n

\nAncak, ka\u00e7\u0131n\u0131lmal\u0131d\u0131r e\u015fi\u011fi 20 derece, \u00e7\u00fcnk\u00fc bundan sonra s\u0131n\u0131r\u0131 tezah\u00fcr fiziksel ve kimyasal olaylar\u0131 etkileyen, kalite, \u015farap, ve sonu\u00e7 olarak, \u043f\u043e\u0440\u0442\u044f\u0449\u0438\u0435 zevkini tatma. Bu davran\u0131\u015f, ne olursa olsun \u00e7evre \u0442\u0435\u043c\u043f\u0435\u0440\u0435\u0442\u0443\u0440\u044b.\n<\/p>\n

Restoranda<\/h2>\n

<\/p>\n

\nRestoranda manip\u00fclasyon ile bir \u015fi\u015fe yapan garsonu. O bir burun t\u00fcp, ama denemek i\u00e7in \u015farap verir \u0437\u0430\u043a\u0430\u0437\u0430\u0432\u0448\u0435\u043c\u0443 onu.
\n Bundan \u00f6nce bir\u00e7ok se\u00e7enekler \u015farap ba\u011fl\u0131 olarak, sipari\u015f edilen yemekler.<\/p>\n

\nKe\u015ffetmek i\u00e7in \u00e7ok kullan\u0131\u015fl\u0131 \u015farap. \u00c7\u00fcnk\u00fc bu sayede kavramak s\u0131rlar\u0131 belirli bir mahzeni, \u00e7\u00fcnk\u00fc ona g\u00f6re de\u011ferlendirmek yetkinlik d\u00fczeyini sommelier sa\u011flay\u0131c\u0131 \u015farap ve bir ana restoran bulunmaktad\u0131r. Avrupa standartlar\u0131na g\u00f6re, \u015farap, harita onurlu restoran her \u015farap i\u00e7in belirtilmelidir a\u015fa\u011f\u0131daki bilgiler: \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d, \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c, yer dolum, soyad\u0131 \u043d\u0435\u0433\u043e\u0446\u0438\u0430\u043d\u0442\u0430 ve sahibi tar\u0131m \u2013 yazar ve sorumlu kalite \u015farap.\n<\/p>\n

\n\u015earap kart pahal\u0131 bir restoran gerekti\u011fini sa\u011flamak i\u00e7in geni\u015f bir se\u00e7im a\u00e7\u0131s\u0131ndan say\u0131 \u0430\u043f\u0435\u043b\u043b\u0430\u0441\u044c\u043e\u043d\u043e\u0432 a\u00e7\u0131s\u0131ndan \u00e7e\u015fitlilik \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u043e\u0432 ve kalitesi (bir\u00e7ok restoran, ne yaz\u0131k ki, k\u00f6t\u00fc bir al\u0131\u015fkanl\u0131\u011f\u0131 var sunmak i\u00e7in ba\u015far\u0131s\u0131z \u043c\u0438\u043b\u043b\u0435\u0437\u0438\u043c\u044b…).\n<\/p>\n

Makul olu\u015fan kart olmas\u0131 i\u00e7in en uygun tarz\u0131 ve gastronomik uzmanl\u0131k restoran, ve belki de onun i\u00e7inde olacak, iyi sunulan yerel \u015faraplar.\n<\/p>\n

Bazen, bir restoranda size sunabilir \u00abkendi \u015farap\u00bb: ger\u00e7ekten de, pek \u00e7ok keyifli \u015faraplar olmayan \u015faraplar AOS. ancak, asla olmak b\u00fcy\u00fck.<\/p>\n

Malzemeler rehber Hachette<\/p>\n","protected":false},"excerpt":{"rendered":"

Restoranda \u015farap \u2013 piskoposluk sommelier. Evde rol sommelier devrald\u0131 sahibi bir sonucu olarak, i\u015flerde bir ar\u0131za. Bu beceri gerektirir yetene\u011fi se\u00e7mek i\u00e7in ya…<\/p>\n","protected":false},"author":1,"featured_media":1268,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[],"class_list":["post-9397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ilgili-bilgiler"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/comments?post=9397"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media\/1268"}],"wp:attachment":[{"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/media?parent=9397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}