{"id":9596,"date":"2020-01-16T00:48:00","date_gmt":"2020-01-15T21:48:00","guid":{"rendered":"http:\/\/vine-nn.ru\/lambrusco\/"},"modified":"2020-01-16T00:48:00","modified_gmt":"2020-01-15T21:48:00","slug":"lambrusco","status":"publish","type":"post","link":"https:\/\/vine-nn.ru\/tr\/lambrusco\/","title":{"rendered":"Lambrusco"},"content":{"rendered":"<p>\n        <strong>Lambrusco<\/strong> (Lambrusco) \u2013 paket k\u0131rm\u0131z\u0131 \u015farap \u00fcz\u00fcm \u00e7e\u015fitleri (daha do\u011frusu dizi \u00e7e\u015fitleri) ve italyan k\u00f6p\u00fckl\u00fc \u015farap ile parlak meyveli bir buket \u00e7i\u00e7ek \u00fcretilen alan Emilia-Romagna (ve k\u0131smen Lombardy).\n<\/p>\n<ul>\n<li>Nas\u0131l olur lambrusco?<\/li>\n<li>Farkl\u0131l\u0131klar lambrusco \u015fampanya<\/li>\n<\/ul>\n<p>    <img decoding=\"async\" src=\"\/wp-content\/uploads\/2c94217417e3fbd8e8b0cff969dcc1bd.jpg\" \/><\/p>\n<p>\nEtraf\u0131nda lambrusco \u00e7ok karma\u015f\u0131k hikayeler. Ba\u015flang\u0131\u00e7ta bu ad\u0131 anlam\u0131na geliyordu sadece \u00ab\u015farap yabani \u00fcz\u00fcm\u00bb ve vaatlerin bir dizi yerel \u00e7e\u015fitlerin bir\u00e7o\u011fu hala kullan\u0131lmaktad\u0131r: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara. Ve t\u00fcm bu farkl\u0131 \u00e7e\u015fitleri lambrusco, olmas\u0131na ra\u011fmen bir\u00e7ok kaynaktan adland\u0131r\u0131l\u0131r klonlar bir s\u0131n\u0131f. \u015eimdi ba\u015fl\u0131k bu \u00e7e\u015fitlerin kullan\u0131ld\u0131\u011f\u0131 gibi \u00abmarka\u00bb \u015farap ay\u0131rt etmek i\u00e7in bir palet sonu\u00e7 verebilir, bu yerel \u00e7e\u015fitleri.<br \/>\nA\u015fa\u011f\u0131da bu konuda.\n<\/p>\n<p>\nHikaye lambrusco \u015fa\u015f\u0131rt\u0131c\u0131 ve ayn\u0131 zamanda \u00fcz\u00fcc\u00fc.\n <\/p>\n<p>\nBir yandan, bu g\u00fczel bir \u00fcz\u00fcm oldu\u011fu y\u0131llard\u0131r. \u0130\u00e7erken Lambrusco \u015farap i\u00e7ti\u011finizi, hangi zevk, antik romal\u0131lar. Onlar hayrand\u0131 \u015farap yapmaktad\u0131r. Onun hi\u00e7 de zor de\u011fildi, b\u00fcy\u00fcmek veriyordu iyi verim ve \u00e7ok pop\u00fcler oldu. Tamamen hayal Sezar, \u043f\u043e\u0442\u044f\u0433\u0438\u0432\u0430\u044e\u0449\u0435\u0433\u043e lambrusco onun d\u00fcnya yemek bir dilim peynir ve \u043e\u0431\u0432\u043e\u0434\u044f\u0449\u0435\u0433\u043e bir g\u00f6r\u00fcn\u00fcme sahip&#8230;\n<\/p>\n<p>\nGe\u00e7ti\u011fimiz y\u00fczy\u0131l\u0131n \u00fczerinde bir \u0131\u015f\u0131k belirdi, pek \u00e7ok \u00e7e\u015fidi yapmaktad\u0131r. Sonunda, 20. y\u00fczy\u0131l\u0131n \u0430\u043c\u043f\u0435\u043b\u043e\u0433\u0440\u0430\u0444\u044b vard\u0131 60&#8217;dan fazla \u00e7e\u015fidi vard\u0131r ve bu \u00e7e\u015fitleri. Acemi \u015farap sevenler i\u00e7in bunu anlamak zor olabilir.<br \/>\nE\u011fer, \u00f6rne\u011fin, chardonnay \u00fcz\u00fcm \u2013 o zaman b\u00fct\u00fcn genetik olarak ayn\u0131d\u0131r. Yeterli y\u00fczy\u0131llar \u00f6nce bulmak m\u00fckemmel chardonnay ve y\u0131llar sonra biz hala kopya ayn\u0131 ilk \u00fcz\u00fcm. Ayn\u0131 durumda, \u00f6rne\u011fin, bir elma \u00e7e\u015fitleri red lezzetli.\n<\/p>\n<p>\nAncak, bu durumda, lambrusco o kadar basit de\u011fil. Vah\u015fi ortamlarda kolayca tozla\u015fma ile di\u011fer \u00fcz\u00fcm \u00e7e\u015fitleri \u2013 bu nas\u0131l oluyor, diyelim ki, relax ve di\u011fer \u0434\u0438\u043a\u043e\u0440\u0430\u0441\u0442\u0443\u0449\u0438\u043c\u0438 \u00e7i\u00e7ekler. Sonu\u00e7 bir dizi \u00e7e\u015fidi yapmaktad\u0131r. Evet, tad\u0131 onlar benzer \u2013 ayn\u0131, benzer bir g\u00f6r\u00fcn\u00fcm relax \u2013 ama yine de, onlar tam olarak ayn\u0131d\u0131r, \u00e7o\u011fu modern \u015farap \u00e7e\u015fitleri.\n<\/p>\n<h2>Y\u0131ld\u0131z ve \u00fcz\u00fcnt\u00fc yol Lambrusco<\/h2>\n<p>\nZaman geldi 1970\u0435, Amerika&#8217;ya geldi moda ucuz, tatl\u0131 \u015farap, ve lambrusco oldu orada son derece pop\u00fcler. De\u011fdi ve ucuz olmas\u0131na ra\u011fmen, bu \u015farap yapmak ve kuru s\u00fcr\u00fcm\u00fc, italyanlar doldurdular amerikan pazar\u0131, tatl\u0131 se\u00e7enekleri, \u00e7\u00fcnk\u00fc t\u00fcketici bunu talep etti.\n<\/p>\n<p>\n\u0130\u015fte. H\u00fcz\u00fcnl\u00fc bir hikayenin bir par\u00e7as\u0131 lambrusco ba\u015flar geli\u015fmesiyle birlikte, tat \u015farap severler. Sovyetler Birli\u011fi&#8217;nde de \u00e7o\u011fu yans\u0131malar\u0131 bir tercih \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u043c ve tatl\u0131 \u015faraplar. Ve hatta prestijli g\u00fcnlerde cetvel \u043c\u0430\u0441\u0441\u0430\u043d\u0434\u0440\u043e\u0432\u0441\u043a\u0438\u0445 koleksiyonlar\u0131 bu g\u00fc\u00e7lendirilmi\u015f ve tatl\u0131, \u00f6zellikle \u043c\u0443\u0441\u043a\u0430\u0442\u043d\u044b\u0435 \u015farap.\n<\/p>\n<p>\n\u015eimdi geldi ba\u015fka bir \u00e7a\u011f, ba\u015fka bir tercihleri ve alg\u0131lar\u0131 nas\u0131l olmal\u0131 \u00abiyi \u015farap\u00bb. Ve t\u00fcm bu pop\u00fcler oldu ve Sovyetler Birli\u011fi&#8217;nde ve Amerika&#8217;da 70&#8217;lerde otomatik olarak al\u0131r kategorisinde \u00abbir \u015fey de\u011fil\u00bb. Alt\u0131nda bu kli\u015fe korkun\u00e7 de\u011fil sadece tatl\u0131 bir \u015farap, ama anla\u015f\u0131lmaz bug\u00fcn pek \u00e7ok pembe. Moda stil ve \u015farap rengi, \u00e7ok \u00f6zledim de\u011ferli ve ilgi \u00e7ekici \u00f6rnekleri \u00ab\u043d\u0435\u043c\u043e\u0434\u043d\u044b\u0445\u00bb \u015farap gibi uygun fiyatl\u0131, hem de premium segment i\u00e7in: demokratik pembe portekizce \u00abvinho verde\u00bb l\u00fcks \u015fekerli avusturya \u00abbuz gibi \u015farap\u00bb.\n<\/p>\n<h2>Lambrusco etiketleri<\/h2>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/537fe25b1039c39a8cf8529fd8d9c518.jpg\" \/><\/p>\n<p>\n\u00c7al\u0131\u015f\u0131rken g\u00f6zlemlemek itibar, italyanlar i\u00e7in giri\u015fimler yap\u0131yoruz kullan\u0131m\u0131n\u0131 s\u0131n\u0131rlamak isimleri \u00ablambrusco\u00bb etiketler sadece italyan \u015farap \u00fcreticileri. Y\u00fcr\u00fcrl\u00fc\u011fe yukar\u0131da a\u00e7\u0131klanan nedenlerle, \u015fans kar\u015f\u0131lamak i\u00e7in bir \u015fi\u015fe ile bir yaz\u0131t \u00abLambrusco\u00bb dolu ucuz bir \u015farap de\u011fil kendisi gibi bir se\u00e7enek.\n<\/p>\n<p>\nHen\u00fcz ad\u0131 lambrusco almad\u0131 uluslararas\u0131 stat\u00fc isimleri, kontroll\u00fc k\u00f6keni ne olursa olsun, \u00f6rne\u011fin, \u015fampanya ve prosecco (her ne kadar \u0130talya, kategori <b>DOC Lambrusco<\/b>y\u00fckleyen kurallar, lambrusco, \u00fcretilen \u0130talya).\n<\/p>\n<h2 id=\"list\">Nas\u0131l olur Lambrusco?<\/h2>\n<p>\nYani, yan\u0131lmak gibi ucuz ve tats\u0131z bir \u015farap \u00ablambrusco\u00bb, ve olduk\u00e7a iyi, hafif, meyveli k\u00f6p\u00fckl\u00fc \u015farap, fevkalade uygun, kolay yaz \u00f6\u011fleni.\n<\/p>\n<p>\nBu y\u00fczden yarg\u0131\u00e7 yok lambrusco ve ilk ucuz \u015fi\u015fe s\u00fcpermarket. Do\u011fruyu s\u00f6ylemek gerekirse, italyan k\u00f6kenli de\u011fil, her a\u00e7\u0131dan m\u00fckemmel bir tat olsa da, onun en iyi \u00f6rnek, ku\u015fkusuz, italyan. Dene bakal\u0131m, ona bir \u015fans daha verin, o olur bu farkl\u0131!\n<\/p>\n<p>\n\u0130lk olarak, bu \u015farap, bazen farkl\u0131 bir renk: bulmak ve k\u0131rm\u0131z\u0131, ve pembe ve beyaz lambrusco (evet, en az\u0131ndan bir k\u0131rm\u0131z\u0131 \u00fcz\u00fcm).<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/6789a4b20046c9c773eae5b9ebba2776.jpg\" \/><\/p>\n<p>\n Var ve kuru ve yar\u0131 kuru ve tatl\u0131 bir s\u00fcr\u00fcm\u00fc. Sessiz bir lambrusco \u015farap, biraz k\u00f6p\u00fckl\u00fc \u015farap (ne italyanlar \u00abolarak adland\u0131r\u0131lan \u0444\u0440\u0438\u0437\u0430\u043d\u0442\u0435\u00bb \u2013 frizzante) var ve olduk\u00e7a parlak se\u00e7enekleri ile, kabarc\u0131klar biraz daha \u015fampanya (\u00abspumante\u00bb \u2013 spumante, italyan mezuniyet \u00ab\u0438\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u0438\u00bb).\n<\/p>\n<p>\nHemen hemen t\u00fcm Lambrusco \u00fcretilen y\u00f6ntemine g\u00f6re Sharma (hangi ikincil fermantasyon s\u0131ras\u0131nda olu\u015fan kabarc\u0131klar, olmaz ayr\u0131 \u015fi\u015fe \u2013 oldu\u011fu gibi \u015fampanya ve b\u00fcy\u00fck \u00e7elik kaplarda). E\u011fer bulu\u015facak \u015fi\u015fe lambrusco, etiketli, etiket \u00fczerinde \u00abgeleneksel y\u00f6ntem\u00bb (veya \u00abklasik y\u00f6ntem\u00bb) \u2013 o zaman \u00f6n\u00fcn\u00fczde ola\u011fan\u00fcst\u00fc bir \u015farap ve nadir aras\u0131nda bir lambrusco.\n<\/p>\n<p>\nPigment \u00e7ilek lambrusco enjekte edebilir su\u00e7u ba\u015ftan \u00e7\u0131kar\u0131c\u0131 bir yakut rengi, e\u011fer verilecek asma nedeniyle dikkat ve vermek \u0432\u0438\u043d\u043e\u0433\u0440\u0430\u0434\u0443 do\u011fru olgunla\u015f\u0131r. Sonra bir bardak olacak \u015farap parlak bir koku ve daha az yo\u011fun bir renk.\n<\/p>\n<p>\n Mor lambrusco ma\u00e7 m\u0131 ne renk \u00fcz\u00fcm \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 \u2013 ba\u015fka bir s\u0131n\u0131f, izin verilen bu \u015farap kurallar\u0131na g\u00f6re DOC Lambrusco (yani kurallar\u0131 tan\u0131mlayan gereksinimleri i\u00e7eri\u011fine italyan \u015fi\u015fe etiketli Lambrusco etiket).\n<\/p>\n<p>\n\u0410\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta) de\u011fil, bir \u00e7e\u015fittir, Lambrusco, bu tamamen farkl\u0131 bir s\u0131n\u0131f. \u0410\u043d\u0447\u0435\u043b\u043e\u0442\u0442\u0430 i\u00e7in kullan\u0131lan bir \u00abd\u00fczeltme\u00bb renk \u015farap lambrusco durumunda winemaker de\u011fil \u0443\u0441\u043b\u0435\u0434\u0438\u043b ba\u015f\u0131na verim ve \u015farap oldu solgun ve sulu. <\/p>\n<p>Baz\u0131 \u015farap lambrusco buraya, kendi kategorisinde DOC<\/p>\n<p align=\"center\">\n<strong>Lambrusco di Sorbara<\/strong> (Lambrusco di Sorbara)\n<\/p>\n<p>\nSorbara \u2013 lambrusco en kaliteli, hangi elde, iyi \u015farap ile m\u00fckemmel \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u043e\u0439.\n<\/p>\n<p>\nAy\u0131rt edici \u00f6zelli\u011fi, bu \u00e7e\u015fit lambrusco bir anormal \u00e7i\u00e7eklenme zaman asma s\u0131f\u0131rlar \u00e7i\u00e7ek, neden azal\u0131r, verim (baz\u0131 y\u0131llarda %30). Bu sonu\u00e7lar, daha y\u00fcksek bir konsantrasyon lezzet verici maddeler de\u011fil: yani kay\u0131p say\u0131s\u0131 ile fazla telafi yeni \u00fcyeniz olarak. Renk \u2013 en hafif t\u00fcr lambrusco. \u0418\u0433\u0440\u0438\u0441\u0442\u043e\u0441\u0442\u044c \u00e7ok nazik. Lezzet tahmin edilir tonu menek\u015fe. Ayr\u0131ca, en asit t\u00fcm lambrusco, bu nedenle de uygun kal\u0131n yemekleri ve \u0433\u0440\u0438\u043b\u044e. DOC Sorbara izin verir, bu \u015faraplar \u00e7e\u015fitleri \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, ama en fazla 40%.<\/p>\n<p align=\"center\"><strong>Lambrusco \u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 di \u041a\u0430\u0441\u0442\u0435\u043b\u044c\u0432\u0435\u0442\u0440\u043e<\/strong><br \/>\n (Lambrusco Grasparossa di Castelvetro)<\/p>\n<p>Bu \u015farap, m\u00fcrekkep-k\u0131rm\u0131z\u0131 renk, k\u0131rm\u0131z\u0131 k\u00f6p\u00fck ile menek\u015fe aromalar\u0131, \u00e7ilek, taze erik ve siyah kiraz. Bu daha tam g\u00f6vdeli ve daha fazla alkol i\u00e7erir ve belirgin bir \u015fekilde daha fazla tanen, geri kalan\u0131 daha \u015farap yapmaktad\u0131r.\n<\/p>\n<p>\n\u0413\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 yeterince g\u00fc\u00e7l\u00fc, ile ba\u015fa \u00e7\u0131kmak i\u00e7in yerel \u00e7anak \u2013 \u0437\u0430\u043c\u043f\u043e\u043d\u0435 (ya da domuz ayaklar\u0131, \u043d\u0430\u0448\u043f\u0438\u0433\u043e\u0432\u0430\u043d\u043d\u0430\u044f domuz k\u0131yma). E\u011fer etiket \u00fczerinde belirtilen DOC Lambrusco Grasparossa di Castelvetro bir par\u00e7as\u0131 olarak \u015farap olmal\u0131, en az %85&#8217;ini lambrusco \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430. Geri kalan %15&#8217;i olabilir di\u011fer \u00e7e\u015fitleri lambrusco veya plandayd\u0131 \u043c\u0430\u043b\u044c\u0431\u043e gentile (Malbo Gentile)\n<\/p>\n<p align=\"center\"><strong>Lambrusco \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e di Santa Croce<\/strong><br \/>\n (Lambrusco Salamino di Santa Croce)<\/p>\n<p>\nG\u00f6r\u00fcrseniz b\u00f6yle yazan bir etiket, o zaman \u00f6n\u00fcn\u00fczde \u015farap yap\u0131lan, en az %90 lambrusco \u0441\u0430\u043b\u0430\u043c\u0438\u043d\u043e, belki de eklenmesiyle \u00e7e\u015fitleri \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 ve \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430. Bu \u015farap \u00fcretmek i\u00e7in kuru ve \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u043e\u0439 s\u00fcr\u00fcm\u00fc, tarz\u0131 frizzante (yar\u0131 parlak).<br \/>\nAd\u0131 s\u0131n\u0131f ortalama nedeniyle yo\u011fun demetleri silindir \u015feklinde, and\u0131ran, loafs, salam.\n<\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/f36a9037c2d87126c3cad888114bd496.jpg\" \/><\/p>\n<p>\nNas\u0131l ve lambrusco sorbara, bu \u015farap olu\u015fturuldu olmak \u0432\u044b\u043f\u0438\u0442\u044b\u043c gen\u00e7lik. \u00c7ok g\u00fczel tamamlar \u0441\u043f\u0435\u0446\u0438\u0430\u043b\u0438\u0442\u0435\u0442 y\u00f6resel yemekler \u2013 \u043a\u043e\u0442\u0435\u0447\u0438\u043d\u043e (domuz sosis yava\u015f pi\u015firme).<\/p>\n<p align=\"center\"><strong>Reggiano<\/strong> (Reggiano)<\/p>\n<p>\nEn b\u00fcy\u00fck b\u00f6lgeler \u00fcreten \u015farap yapmaktad\u0131r. Ba\u015fl\u0131\u011fa g\u00f6re il Reggio Emilia (Reggio Emilia), burada \u00fcretilen bu \u015farap. T\u00fcm \u015farap reggiano yapmak varyasyonlar\u0131 lambrusco, ama yan\u0131 s\u0131ra k\u0131rm\u0131z\u0131, p\u0131r\u0131l p\u0131r\u0131l, bu olabilir, ve sessiz, kuru, k\u0131rm\u0131z\u0131 ve k\u00f6p\u00fckl\u00fc beyaz \u015farap. Klasik lambrusco bu k\u0131rm\u0131z\u0131 k\u00f6p\u00fckl\u00fc \u015farap kar\u0131\u015f\u0131m\u0131 farkl\u0131 \u00e7e\u015fitleri, bu \u00e7e\u015fitlerin hemen hemen kuru \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u0445 s\u00fcr\u00fcmleri. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/e14b66345e5d9864966a458046bf82a6.jpg\" \/><\/p>\n<p>\nReggiano \u00f6zellikle bilinen en \u00fcnl\u00fc amabile (yar\u0131 tatl\u0131) ve dolce (tatl\u0131) s\u00fcr\u00fcmleri i\u00e7eren %15 kadar bir k\u0131sm\u0131 \u0441\u0431\u0440\u043e\u0436\u0435\u043d\u043d\u043e\u0433\u043e \u00fcz\u00fcm \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 veren, su\u00e7u do\u011fal tatl\u0131l\u0131k; di\u011fer 85% bu di\u011fer \u00e7e\u015fitleri lambrusco (Maestri, Marani, Monstericco ve Salamino).\n<\/p>\n<p>\nTatl\u0131 s\u00fcr\u00fcm\u00fc, genellikle, yap\u0131lan \u043f\u043e\u043b\u0443\u0438\u0433\u0440\u0438\u0441\u0442\u044b\u043c\u0438 \u2013 frizzante. Beyaz k\u00f6p\u00fckl\u00fc yap\u0131l\u0131r ayn\u0131 s\u0131n\u0131flarda, ama temas olmadan tarak ve derili \u00e7ilek, boyama \u00f6nlemek i\u00e7in, ve zenginle\u015ftirme \u015farap tanenler. Pembe \u2013 k\u0131sa temas derileri ile \u00fcz\u00fcm.\n<\/p>\n<p>\nEn iyi \u00f6rnekleri reggiano \u2013 bu m\u00fckemmel bir denge, olgunluk, dolgunluk ve asit, muhte\u015fem \u0441\u043e\u0447\u0435\u0442\u0430\u044e\u0449\u0438\u0439\u0441\u044f yerel yemek: \u0437\u0430\u043c\u043f\u043e\u043d\u0435, parma jambon, peynir \u043f\u0430\u0440\u043c\u0435\u0434\u0436\u0430\u043d\u043e reggiano.\n<\/p>\n<p align=\"center\"><strong>Lambrusco Mantovano <\/strong> (Lambrusco Mantovano )<\/p>\n<p class=\"thesis\">\nLambrusco mantovano ayr\u0131 bir DOC (kontroll\u00fc b\u00f6lge k\u00f6kenli \u015farap) Lombardia. Ve bu tek bir b\u00f6lge d\u0131\u015f\u0131nda geleneksel lambrusco, Emilia-Romagna, izin verilen \u00fcretim. <\/p>\n<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/cd1379b0c00ead1d2db1ee79a241b8b4.jpg\" \/><\/p>\n<p>Ra\u011fmen mahalle Mantua \u015fehir stat\u00fcs\u00fc kazanm\u0131\u015f DOC gibi, 1987 y\u0131l\u0131nda, hikaye yerel bir \u015farap sayar. y\u00fczy\u0131l ve geri ko zamanlar benedictine.<\/p>\n<p>\n\u0412\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u0447\u0435\u0441\u043a\u0430\u044f alan\u0131 aras\u0131nda yat\u0131yor kuzey k\u0131y\u0131lar\u0131, nehir ve \u015fehir kendisi Mantua g\u00fcney-do\u011fu Lombardiya \u2013 nerede o aras\u0131nda s\u0131k\u0131\u015fm\u0131\u015f bir kom\u015fu b\u00f6lgelere, Emilia-Romagna ve Veneto.\n<\/p>\n<p>\nBurada lambrusco, genellikle kuru \u2013 nas\u0131l rosso (k\u0131rm\u0131z\u0131) ve rosato (pembe) olmas\u0131na ra\u011fmen ve az say\u0131da yar\u0131-kuru s\u00fcr\u00fcmleri. Alkol i\u00e7eri\u011fi \u2013 tipik olarak d\u00fc\u015f\u00fck.\n<\/p>\n<p>\n\u0130htiya\u00e7lar\u0131na g\u00f6re DOC, Lambrusco \u015farap Mantovano gerekir, %85 olu\u015fan \u00e7e\u015fitleri lambrusco \u0432\u044c\u044f\u0434\u0430\u043d\u0435\u0437\u0435 (Viadanese , burada denir Grapello Ruperti), \u043c\u0430\u044d\u0441\u0442\u0440\u0438 (Maestri), marani (Marani) ve\/veya \u0421\u0430\u043b\u0430\u043c\u0438\u043d\u043e (Salamino). Geri kalan %15&#8217;i olu\u015fturmaktad\u0131r \u0430\u043d\u0447\u0435\u043b\u043b\u043e\u0442\u0442\u0430 (Ancellotta), \u0431\u0440\u0443\u043d\u044c\u043e\u043b\u0430 (Brugnola, o Fortana), sorbara (Sorbara) ve\/veya \u0433\u0440\u0430\u0441\u043f\u0430\u0440\u043e\u0441\u0441\u0430 (Grasparossa olarak burada Grappello Grasparossa).\n<\/p>\n<p>\nBu \u015farap var yakut renkli buket hat\u0131rlatan bir koku menek\u015fe.\n <\/p>\n<p>\n<strong>Serve lambrusco<\/strong> gerekir so\u011futulmu\u015f yakla\u015f\u0131k 10 derece (Santigrat). Ancak, bu olduk\u00e7a basit bir se\u00e7enek ile oyun gayet ba\u015far\u0131yla sonu\u00e7land\u0131 kaba bir buket mant\u0131kl\u0131 so\u011futmak daha g\u00fc\u00e7l\u00fc daha 2-3 derece.\n<\/p>\n<h2>Daha Lambrusco farkl\u0131d\u0131r \u015fampanya?<\/h2>\n<p>\n A\u00e7\u0131k\u00e7as\u0131, aras\u0131nda \u015fampanya ve lambrusco ilgisi yok, buna varl\u0131\u011f\u0131 kabarc\u0131klar ve benzer bir \u015fekil \u015fi\u015fe.\n <\/p>\n<ul>\n<li>S\u0131n\u0131f. Lambrusco yap\u0131l\u0131r ayn\u0131 ve di\u011fer yerel \u00e7e\u015fitleri olan Fransa&#8217;da hi\u00e7 yeti\u015ftirilir.<\/li>\n<li>Tat. De\u011fil sadece ba\u011fl\u0131d\u0131r, \u00e7e\u015fitleri, ama ayn\u0131 zamanda \u00e7ok b\u00fcy\u00fck \u00f6l\u00e7\u00fcde \u00f6zel yeti\u015fme \u00fcz\u00fcm ve \u00fcretim y\u00f6ntemi. Bu nedenle, olsa bile, lambrusco yapt\u0131m ayn\u0131 \u00e7e\u015fit ve ayn\u0131 \u015fampanya, tad\u0131 hala olsayd\u0131 farkl\u0131 (g\u00fc\u00e7 farkl\u0131l\u0131klar\u0131, iklim, kompozisyon, toprak, vb.)<\/li>\n<li>\u00dcretim y\u00f6ntemi. Lambrusco taraf\u0131ndan \u00fcretilen basitle\u015ftirilmi\u015f teknolojisi ad\u0131n\u0131 ta\u015f\u0131yan \u00aby\u00f6ntem \u00c7ekicilik\u00bb ve \u015fampanya \u2013 karma\u015f\u0131k ve pahal\u0131 bir \u00abklasik \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u0439 teknoloji\u00bb.<\/li>\n<li>Renk. \u015eampanya de\u011fil, bazen k\u0131rm\u0131z\u0131. En fazla pembe.<\/li>\n<li>Tatl\u0131l\u0131k. Lambrusco s\u0131k s\u0131k tatl\u0131. \u015eampanya \u2013 hemen hemen her zaman kuru ve \u00e7ok kuru bir \u015farap. <\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Lambrusco (Lambrusco) \u2013 paket k\u0131rm\u0131z\u0131 \u015farap \u00fcz\u00fcm \u00e7e\u015fitleri (daha do\u011frusu dizi \u00e7e\u015fitleri) ve italyan k\u00f6p\u00fckl\u00fc \u015farap ile parlak meyveli bir buket \u00e7i\u00e7ek \u00fcretilen&#8230;<\/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-9596","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\/9596","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=9596"}],"version-history":[{"count":0,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/posts\/9596\/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=9596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/categories?post=9596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vine-nn.ru\/tr\/wp-json\/wp\/v2\/tags?post=9596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}