{"id":4513,"date":"2019-12-28T02:04:46","date_gmt":"2019-12-27T23:04:46","guid":{"rendered":"http:\/\/vvine.ru\/maso-a-vino-idealni-kombinace\/"},"modified":"2019-12-28T02:04:46","modified_gmt":"2019-12-27T23:04:46","slug":"maso-a-vino-idealni-kombinace","status":"publish","type":"post","link":"https:\/\/vvine.ru\/cs\/maso-a-vino-idealni-kombinace\/","title":{"rendered":"Maso a v\u00edno? Ide\u00e1ln\u00ed kombinace"},"content":{"rendered":"

<\/p>\n

Maso a \u010derven\u00e9 v\u00edno \u2013 ide\u00e1ln\u00ed kombinace! Ano, ano, to je d\u016fvod, \u010derven\u00e9 v\u00edno skv\u011ble podpo\u0159\u00ed chu\u0165 jak\u00e9hokoliv masa. I kdy\u017e v\u00fdrobci b\u00edl\u00fdch v\u00edn m\u016f\u017ee st\u00e1t na sv\u00e9m a nab\u00edzet hust\u00e9 olejov\u00e9 Chardonnay k jemn\u00e9 \u0442\u0435\u043b\u0435\u043d\u043a\u0443. \u010cerven\u00e1 \u2013 to je ide\u00e1ln\u00ed dopln\u011bk k mas\u016fm. <\/p>\n

Tanin obsa\u017een\u00fd v pln\u011b v \u010derven\u00fdch v\u00ednech neutralizuj\u00ed tuky obsa\u017een\u00e9 v mase. Proto, aby se v\u00edce \u0436\u0438\u0440\u043d\u043e\u043c\u0443 maso vyb\u00edr\u00e1me v\u00edce \u0442\u0430\u043d\u0438\u043d\u043d\u043e\u0435 v\u00edno, a k m\u00e9n\u011b \u0436\u0438\u0440\u043d\u043e\u043c\u0443 \u2013 naopak. <\/p>\n

Vybereme v\u00edno k mas\u016fm<\/h2>\n

Ribeye steaky, T-bone, \u0421\u0442\u0440\u0438\u043f\u043b\u043e\u0439\u043d z mramorov\u00e9 hov\u011bz\u00ed maso p\u0159i sma\u017een\u00ed jsou velmi \u0161\u0165avnat\u00e9. V\u00edno k nim by m\u011blo b\u00fdt dobr\u00e9 struktury, syt\u011b \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u043c a m\u00edt dlouhou dochut\u00ed. <\/p>\n

Rada profesion\u00e1l\u016f: Bordeaux, ne star\u0161\u00ed ne\u017e 15 let, \u0421\u0443\u043f\u0435\u0440\u0442\u043e\u0441\u043a\u0430\u043d\u0430, Amarone, Tempranillo z Ribera del Duero, Kalifornie Cabernet, Chilsk\u00fdch nebo Argentinsk\u00fdch v\u00edn z Cabernet-\u0421\u043e\u0432\u0438\u043d\u044c\u043e\u043d\u0430, \u041a\u0430\u0440\u043c\u0435\u043d\u0435\u0440\u0430 nebo \u041c\u0430\u043b\u044c\u0431\u0435\u043a\u0430.<\/p>\n

Steak Filet a „Chateaubriand“ nen\u00ed to p\u0159\u00edli\u0161 tu\u010dn\u00e9 maso, lze \u0159\u00edci, \u017ee mno\u017estv\u00ed tuku v n\u011bm je minim\u00e1ln\u00ed. V\u00edno vybereme nen\u00ed ostr\u00fd s rozumn\u00fdmi a m\u011bkk\u00fdmi taniny.<\/p>\n

Rada profesion\u00e1l\u016f: archivn\u00ed Bordeaux (15 let), Siln\u00e9 mo\u017enosti Pinot-Noir z Burgundska (\u041f\u043e\u043c\u043c\u0430\u0440, \u0428\u0430\u043c\u0431\u0435\u0440\u0442\u0435\u043d), \u0411\u0430\u0440\u043e\u043b\u043b\u043e, Shiraz z Austr\u00e1lie, Pinot-Noir z Nov\u00e9ho Z\u00e9landu, Kalifornie \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c, Valpolicella (jen se Ripasso), Barbaresco, Rioja, ale ne vy\u0161\u0161\u00ed kategorie \u041a\u0440\u0438\u0430\u043d\u0441\u0430.<\/p>\n

Panenka tele \u2013 jemnou chu\u0165, kter\u00e1 je podobn\u00e9ho se \u0441\u0442\u044d\u0439\u043a\u043e\u043c Fil\u00e9. Proto vy\u017eaduje podobn\u00e9 v\u00edno s m\u011bkk\u00fdmi taniny. <\/p>\n

Hov\u011bz\u00ed maso nebo vep\u0159ov\u00e9 kotlety \u2013 obsahuj\u00ed ko\u0159en\u00ed, kter\u00e9 d\u011blaj\u00ed jejich chu\u0165 je pestr\u00e1. <\/p>\n

Pro hamburgery, odborn\u00edci rad\u00ed, aby se v\u00edna Syrah a Grenache, nap\u0159\u00edklad Ko\u010dka-Roti, Saint-Joseph, Ch\u00e2teauneuf-du-Pape, Australsk\u00e9 a Chilsk\u00e9 \u0428\u0438\u0440\u0430\u0437\u044b.<\/p>\n

Jehn\u011b\u010d\u00ed maso obsahuje dostate\u010dn\u00e9 mno\u017estv\u00ed tuku, ale z\u00e1rove\u0148 velmi jemn\u00fd. V\u00edno stoj\u00ed za to sb\u00edrat, nejsou moc intenzivn\u00ed. <\/p>\n

Rada profesion\u00e1l\u016f: Pinot-Noir z Burgundska nebo na Nov\u00e9m Z\u00e9landu, Nebbiolo z Barbaresco, hod\u00ed se tak\u00e9 Rioja, ale ne vy\u0161\u0161\u00ed kategorie Rezervn\u00ed, kvalitn\u00ed Pinotage z JI\u017dN\u00cd afriky.<\/p>\n

Pokrmy z vep\u0159ov\u00e9 panenky jsou velmi r\u016fznorod\u00e9. Mohou b\u00fdt mastn\u00e9 a \u0161\u0165avnat\u00e9 i such\u00e9. V\u00edno by m\u011blo b\u00fdt dostate\u010dn\u011b \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u043c a m\u00edt dobrou \u00farove\u0148 kyselosti. <\/p>\n

Nap\u0159\u00edklad Tosk\u00e1nsk\u00e9 v\u00edno z \u0421\u0430\u043d\u0436\u043e\u0432\u0435\u0437\u0435 nebo kter\u00e9 je obsahuj\u00ed ve sv\u00e9m slo\u017een\u00ed \u0441\u0443\u043f\u0435\u0440\u0442\u043e\u0441\u043a\u0430\u043d\u0441\u043a\u0438\u0435 v\u00edn \u2013 Brunello di Montalcino, Vino Nobile di Montepulciano a v\u0161echny zn\u00e1m\u00e9 Chianti.<\/p>\n

Zv\u011b\u0159ina \u2013 Jelen, Prase, Buvol a tak d\u00e1le Maso zv\u011b\u0159iny po va\u0159en\u00ed se st\u00e1v\u00e1 \u043f\u043e\u0441\u0442\u043d\u044b\u043c a dokonce i t\u011b\u017ek\u00e9. \u010casto kucha\u0159i p\u0159idat v misce bobule. Zv\u011b\u0159ina m\u00e1 charakteristick\u00e9ho \u017eivo\u010di\u0161n\u00e9ho aroma. <\/p>\n

Archivn\u00ed \u0411\u0443\u0440\u0433\u0443\u043d\u0434\u0441\u043a\u0438\u0435 v\u00edna z Pinot-\u041d\u0443\u0430\u0440\u0430, nejlep\u0161\u00ed vzorky Bordeaux, v souladu klasick\u00e1 Tosk\u00e1nsko \u2013 to jsou ide\u00e1ln\u00ed p\u00e1r k tomuto druhu masa. <\/p>\n

Dr\u016fbe\u017ee v podob\u011b fil\u00e9 po va\u0159en\u00ed m\u00e1 tendenci se dostat do sucha. <\/p>\n

Odborn\u00edci rad\u00ed, aby se vybrat kysel\u00e9 v\u00edna s n\u00edzk\u00fdm obsahem taninu. Nap\u0159\u00edklad, \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c, z\u00e1kladn\u00ed verze Chianti, jednoduch\u00fd Pinot-Noir z nov\u00e9ho sv\u011bta. B\u00edl\u00e9 v\u00edno, archivn\u00ed v sudu \u2013 Sauvignon z Francouzsk\u00fdch region\u016f Puy-\u0424\u044e\u043c\u0435 nebo Bordeaux.<\/p>\n

\u0423\u0442\u0438\u043d\u043e\u0435 maso \u2013 dr\u016fbe\u017e, ale je dost mastn\u00e1. Dobr\u00fd duet bude \u010derven\u00e9 v\u00edno s m\u00edrn\u00fdmi \u0442\u0430\u043d\u0438\u043d\u043e\u043c, ale ur\u010dit\u011b mlad\u0161\u00ed. P\u0159\u00edklad \u2013 cotes du Rhone nebo mlad\u00fd bordeaux kategorie Cru Burgeois.<\/p>\n

Pokud jde o uzeniny, hlavn\u00edm pravidlem p\u0159i v\u00fdb\u011bru v\u00edna je snadn\u00e9. Ob\u010derstven\u00ed obvykle pod\u00e1v\u00e1 v podve\u010der a pln\u00e9 v\u00edno bude t\u011b\u017ek\u00e9.<\/p>\n

Uzen\u00e9 maso a klob\u00e1sy se m\u00eds\u00ed s \u0421\u0438\u0440\u043e\u0439 a \u0428\u0438\u0440\u0430\u0437\u043e\u043c, d\u00edky \u0430\u0440\u043e\u043c\u0430\u0442\u0430\u043c ko\u0159en\u00ed obsa\u017een\u00e9 v nich. <\/p>\n

Semi-such\u00e9 b\u00edl\u00e9 v\u00edno lze pod\u00e1vat k \u043f\u0430\u0448\u0442\u0435\u0442\u0430\u043c. <\/p>\n

P\u0159i v\u00fdb\u011bru v\u00edna k mas\u016fm, \u017ee sou\u010d\u00e1st\u00ed va\u0159en\u00ed j\u00eddla, ko\u0159en\u00ed a om\u00e1\u010dky. To, jak\u00fdm zp\u016fsobem ho p\u0159ipravili. A nem\u016f\u017eete pokazit. <\/p>\n","protected":false},"excerpt":{"rendered":"

Maso a \u010derven\u00e9 v\u00edno \u2013 ide\u00e1ln\u00ed kombinace! Ano, ano, to je d\u016fvod, \u010derven\u00e9 v\u00edno skv\u011ble podpo\u0159\u00ed chu\u0165 jak\u00e9hokoliv masa. I kdy\u017e v\u00fdrobci b\u00edl\u00fdch v\u00edn m\u016f\u017ee st\u00e1t na sv\u00e9m a nab\u00edzet hust\u00e9 olejov\u00e9 Chardonnay k jemn\u00e9 \u0442\u0435\u043b\u0435\u043d\u043a\u0443. \u010cerven\u00e1 \u2013 to je ide\u00e1ln\u00ed dopln\u011bk k mas\u016fm. Tanin obsa\u017een\u00fd v pln\u011b v \u010derven\u00fdch v\u00ednech neutralizuj\u00ed tuky obsa\u017een\u00e9 v<\/p>\n

Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":3899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[62],"tags":[],"class_list":["post-4513","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informace","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/posts\/4513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/comments?post=4513"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/posts\/4513\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/media?parent=4513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/categories?post=4513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/tags?post=4513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}