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P\u0159ed t\u00edm, jak pochopit jemnosti v\u00fdb\u011bru ide\u00e1ln\u00ed kombinace v\u00edn a pokrm\u016f, poj\u010fme se dot\u00fdkat t\u00e9ma doporu\u010den\u00ed pro v\u00fdb\u011br v\u00edna ke stolu. V\u017edy\u0165 u ka\u017ed\u00e9ho j\u00eddla maj\u00ed sv\u00e9 v\u00edno, spojenec, vy\u017eaduj\u00edc\u00ed pod\u00e1v\u00e1n\u00ed p\u0159i spr\u00e1vn\u00e9 teplot\u011b.<\/p>\n
Nejzn\u00e1m\u011bj\u0161\u00ed a nej\u010dast\u011bji pou\u017e\u00edvanou metodou v\u00fdb\u011bru je technika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Je zalo\u017eena na principu podobnosti a kontrastu chut\u00ed j\u00eddla a v\u00edna.<\/p>\n
U v\u00edna a u j\u00eddla existuj\u00ed \u010dty\u0159i z\u00e1kladn\u00ed chuti: sladk\u00e1 (na \u0161pi\u010dce jazyka), kyselou a slanou (po stran\u00e1ch) a ho\u0159kou (v doln\u00ed \u010d\u00e1sti). P\u0159id\u00e1me sem pocit mastn\u00e9 a \u043c\u0430\u0441\u043b\u044f\u043d\u0438\u0441\u0442\u043e\u0433\u043e – oba pokr\u00fdvaj\u00ed jazyk a potla\u010duj\u00ed na\u0161e senzorick\u00e9 schopnosti v \u00fastech (v prvn\u00edm p\u0159\u00edpad\u011b \u2013 a to i \u010d\u00e1ste\u010dn\u011b, a za druh\u00e9 – t\u00e9m\u011b\u0159 \u00fapln\u011b).<\/p>\n
Je t\u0159eba tak\u00e9 vz\u00edt v \u00favahu p\u0159\u00edrodn\u00ed v\u016fn\u011b j\u00eddla, kter\u00e9 lze pos\u00edlit pomoc\u00ed aromatick\u00fdch bylin, ko\u0159en\u00ed a ko\u0159en\u00ed.<\/p>\n
Kone\u010dn\u011b, nelze zapom\u00ednat na chu\u0165ov\u00e9 a \u010dichov\u00e9 odolnost, to znamen\u00e1, jak dlouho chu\u0165 na j\u00eddlo z\u016fst\u00e1v\u00e1 v \u00fastech po po\u017eit\u00ed. Je d\u016fle\u017eit\u00e9, aby odhalili komponenty chu\u0165 na j\u00eddlo, aby pochopili, \u017ee je pot\u0159eba zd\u016fraznit, \u017ee vyrovn\u00e1n\u00ed s pomoc\u00ed v\u00edna.<\/p>\n
S v\u00ednem \u2013 to sam\u00e9: je nutn\u00e9, aby odhalili z\u00e1kladn\u00ed prvky a z\u00e1kladn\u00ed vlastnosti. \u0420\u0430\u0437\u043b\u0438\u0447\u0438\u0432 dominantn\u00ed chut\u011b, je d\u016fle\u017eit\u00e9 rozhodnout \u2013 zda je t\u0159eba kl\u00e1st d\u016fraz na gastronomick\u00e9 kombinace nebo zm\u00edrnit tyto aspekty.<\/p>\n
P\u0159i hled\u00e1n\u00ed nejlep\u0161\u00ed kombinace <\/p>\n
Je d\u016fle\u017eit\u00e9 si uv\u011bdomit, \u017ee ide\u00e1ln\u00ed kombinace je, kdy\u017e oba prvky navz\u00e1jem pom\u00e1haj\u00ed, a nen\u00ed ovl\u00e1d\u00e1n jeden nad druh\u00fdm. Konzistence v\u00edna by m\u011bla b\u00fdt \u00fam\u011brn\u00e1 struktu\u0159e j\u00eddla. \u010cerven\u00e1 v\u00edna jsou vhodn\u00e9 na slo\u017eit\u00e9 pokrmy. Siln\u00e9 v\u00edno dobrou expozici skv\u011ble dopln\u00ed pokrmy slo\u017eit\u00e9ho va\u0159en\u00ed (nap\u0159. va\u0159en\u00ed). A tady je kombinace bohat\u00fdch v\u00edn s lehkou jemnou pokrmy ru\u0161\u00ed po\u017eitek z oboj\u00edho.<\/p>\n
Kombinace na rozd\u00edl a na \u0441\u0445\u043e\u0434\u0441\u0442\u0432\u0443 <\/p>\n
Poznamenal tak\u00e9, \u017ee nejv\u00edce p\u0159\u00edjemn\u00fd mix dopad\u00e1, kdy\u017e je v\u00edno vyjad\u0159uje vlastnosti, opak j\u00eddle. V tomto p\u0159\u00edpad\u011b v\u00edno by m\u011blo nebo naopak lehce \u043f\u0440\u0438\u0433\u043b\u0443\u0448\u0430\u0442\u044c dominantn\u00edho j\u00eddlo.<\/p>\n
V p\u0159\u00edpad\u011b kombinace na \u0441\u0445\u043e\u0434\u0441\u0442\u0432\u0443 harmonie je dosa\u017eeno shody hmatov\u00e9 vjemy. Jasn\u00fd p\u0159\u00edklad \u2013 kombinace sladk\u00fdch j\u00eddel se sladk\u00fdmi v\u00edny. Nebe, \u043f\u0440\u0438\u0432\u044b\u043a\u0430\u044f na sladk\u00e9 j\u00eddlo, za\u010dne siln\u011bj\u0161\u00ed reagovat na kysel\u00e9, ne\u017e naru\u0161uje chu\u0165 such\u00fdch v\u00edn.<\/p>\n
N\u011bkter\u00e9 barevn\u00e9 kombinace <\/p>\n
Obecn\u00e1 pravidla pro kombinov\u00e1n\u00ed v\u00edna a s\u00fdr\u016f <\/p>\n
Pevn\u00e9 \u010derven\u00e9, \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 v\u00edna. Jih Francie, Cabernet Sauvignon z Nov\u00e9ho sv\u011bta.<\/p>\n
M\u011bkk\u00e9, kr\u00e9mov\u00e1 s\u00fdr\u016f (camembert) \u2013 b\u00edl\u00e9, \u0432\u044b\u0441\u043e\u043a\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u0435 v\u00edna. Ne\u017e \u043a\u0438\u0441\u043b\u0435\u0435 v\u00edno, t\u00edm \u043a\u0438\u0441\u043b\u0435\u0435 s\u00fdr. Ide\u00e1ln\u011b v kombinaci z\u00e1stupci n\u011bkter\u00fdch region\u016f.<\/p>\n
S\u00fdrov\u00e9 sufl\u00e9 \u2013 vo\u0148av\u00e9 b\u00edl\u00e9 a \u010derven\u00e9 v\u00edno.<\/p>\n
S\u00fdr s modrou pl\u00edsn\u00ed (roquefort, gorgonzola) \u2013 Sauternes, \u0420\u0438\u0447\u043e\u0442\u0442\u043e, portsk\u00e9 v\u00edno, \u0422\u043e\u043a\u0430\u0439\u0441\u043a\u043e\u0435.<\/p>\n
Koz\u00ed s\u00fdr \u2013 Sauvignon Blanc, \u041f\u0443\u0438\u0424\u0443\u043c\u0435, Sancerre, Chardonnay z Nov\u00e9ho Z\u00e9landu, \u010derven\u00e9 Cabernet Franc, Loire. <\/p>\n
Uzen\u00fd s\u00fdr \u2013 tram\u00edn \u010derven\u00fd, kdykoliv australsk\u00e1 sladk\u00e9 v\u00edno.<\/p>\n","protected":false},"excerpt":{"rendered":"
P\u0159ed t\u00edm, jak pochopit jemnosti v\u00fdb\u011bru ide\u00e1ln\u00ed kombinace v\u00edn a pokrm\u016f, poj\u010fme se dot\u00fdkat t\u00e9ma doporu\u010den\u00ed pro v\u00fdb\u011br v\u00edna ke stolu. V\u017edy\u0165 u ka\u017ed\u00e9ho j\u00eddla maj\u00ed sv\u00e9 v\u00edno, spojenec, vy\u017eaduj\u00edc\u00ed pod\u00e1v\u00e1n\u00ed p\u0159i spr\u00e1vn\u00e9 teplot\u011b. Nejzn\u00e1m\u011bj\u0161\u00ed a nej\u010dast\u011bji pou\u017e\u00edvanou metodou v\u00fdb\u011bru je technika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Je zalo\u017eena na principu podobnosti a kontrastu chut\u00ed j\u00eddla a v\u00edna. U<\/p>\n