{"id":4541,"date":"2019-12-28T02:16:27","date_gmt":"2019-12-27T23:16:27","guid":{"rendered":"http:\/\/vvine.ru\/cervene-vino-v-kazachstanu\/"},"modified":"2019-12-28T02:16:27","modified_gmt":"2019-12-27T23:16:27","slug":"cervene-vino-v-kazachstanu","status":"publish","type":"post","link":"https:\/\/vvine.ru\/cs\/cervene-vino-v-kazachstanu\/","title":{"rendered":"\u010cerven\u00e9 v\u00edno v Kazachst\u00e1nu"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/9968406ef662a2c67e3177236f637a7f.jpg\" \/><\/p>\n<p>&#8222;Such\u00e1&#8220; terminologie \u0159\u00edk\u00e1, \u017ee \u010derven\u00e9 v\u00edno je n\u00e1poj vyroben\u00fd z tmav\u00fdch odr\u016fd se speci\u00e1ln\u00ed technologi\u00ed, p\u0159isp\u00edvaj\u00edc\u00edch k p\u0159echodu antokyan\u016f z hroznu, v mo\u0161tu. V\u0161echno to je pravda, ale nen\u00ed tak t\u0159eba mluvit o kr\u00e1li v\u00edn, kter\u00fdm skute\u010dn\u011b lze pova\u017eovat za \u010derven\u00e9 v\u00edno. Sklenice na v\u00edno s t\u00edmto u\u0161lechtil\u00fdm n\u00e1pojem pocit, po dlouhou dobu uva\u017eovat, topit se ve h\u0159e luxusn\u00edch \u0440\u0443\u0431\u0438\u043d\u043e\u0432\u044b\u0445 barev. Bohatou chu\u0165 a aroma jsou schopni vytvo\u0159it zvl\u00e1\u0161tn\u00ed atmosf\u00e9ru, p\u0159id\u00e1n\u00edm jak\u00e9koliv akci v Kazachst\u00e1nu v\u00e1\u017enost a vzne\u0161enost.<\/p>\n<p align=\"center\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/fc56f025fa57d4c1731e128548213957.jpg\" \/><\/p>\n<p>\u010cerven\u00e9 v\u00edno doprov\u00e1z\u00ed lidstvo po mnoho tis\u00edcilet\u00ed, i kdy\u017e je t\u0159eba poznamenat, \u017ee jeho chu\u0165ov\u00e9 vlastnosti a metody v\u00fdroby se li\u0161\u00ed od p\u016fvodn\u00edho.<\/p>\n<h2 style=\"text-align: center;\">Proces v\u00fdroby \u010derven\u00e9ho v\u00edna<\/h2>\n<p>Vinn\u00fd klub &#8222;Hrozny&#8220; v Kazachst\u00e1nu v\u00e1m \u0159ekne o v\u00fdrob\u011b \u010derven\u00e9ho v\u00edna. V\u011bt\u0161ina z n\u00e1s se myln\u011b domn\u00edvaj\u00ed, \u017ee pouze barva pou\u017eit\u00e9ho hrozn\u016f ud\u00e1v\u00e1 odst\u00edn kone\u010dn\u00e9ho v\u00fdrobku. Je proces &#8222;barven\u00ed&#8220;, je trochu slo\u017eit\u011bj\u0161\u00ed. Sklize\u0148 hrozn\u016f, jak se na vina\u0159stv\u00ed, se vyd\u00e1v\u00e1 na h\u0159ebeni \u043e\u0442\u0434\u0435\u043b\u0438\u0442\u0435\u043b\u044c\u043d\u0443\u044e auto. To umo\u017e\u0148uje odstranit p\u0159ebyte\u010dn\u00e9 ho\u0159kost u budouc\u00edho n\u00e1poje. Po bobule \u0434\u0440\u043e\u0431\u044f\u0442\u0441\u044f, a z\u00edskanou hmotu z buni\u010diny, \u0161\u0165\u00e1vy, pecek a k\u016fry pos\u00edlat do n\u00e1doby spojen\u00fdch s vym\u00e1h\u00e1n\u00edm (macerac\u00ed). Pr\u00e1v\u011b v tomto bod\u011b, a to se d\u011bje &#8222;v\u00fdm\u011bna barev&#8220;: taniny a barviva, t\u00e9\u017e chemicky definovan\u00e9 l\u00e1tky hroznu p\u0159ech\u00e1zej\u00ed do \u0161\u0165\u00e1vy. Hlavn\u00ed podm\u00ednkou pro z\u00edsk\u00e1n\u00ed dobr\u00e9ho n\u00e1poje je dodr\u017eov\u00e1n\u00ed technologie: filtrace, \u0432\u044b\u0437\u0440\u0435\u0432\u0430\u043d\u0438\u0435 a omezen\u00ed pro skladov\u00e1n\u00ed.<\/p>\n<p align=\"center\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/b04a8f2048426ab70b78ac383990a579.jpg\" \/><\/p>\n<p>Na sm\u011bny macerac\u00ed p\u0159ich\u00e1z\u00ed proces fermentace (kva\u0161en\u00ed). To m\u016f\u017ee b\u00fdt jak p\u0159\u00edrodn\u00ed nebo zrychlen\u00e9 (pomoc\u00ed speci\u00e1ln\u00edch kvasinek). Kva\u0161en\u00ed trv\u00e1 4 a\u017e 10 dn\u00ed. Z\u00edskanou hmotu \u0441\u0446\u0435\u0436\u0438\u0432\u0430\u044e\u0442 a filtruje, a zb\u00fdvaj\u00edc\u00ed plody jsou pos\u00edl\u00e1ny pod lis, odd\u011blit zb\u00fdvaj\u00edc\u00ed v\u00edno. N\u00e1poj je pln\u011bno na dubov\u00fdmi pro barel\u016f (o objemu 225\u043b) a zb\u00fdv\u00e1 jen \u010dekat. Proces fermentace a zr\u00e1n\u00ed m\u016f\u017ee trvat od 3 m\u011bs\u00edc\u016f do 5 let. Mimochodem, nejen \u044f\u0433\u043e\u0434\u0430\u043c v\u011bnov\u00e1na zvl\u00e1\u0161tn\u00ed pozornost, v\u00fdb\u011br n\u00e1doby pro zr\u00e1n\u00ed je tak\u00e9 nen\u00ed nejnov\u011bj\u0161\u00ed z\u00e1le\u017eitost. Ide\u00e1ln\u00ed jsou pova\u017eov\u00e1ny za sudy z provincie Limousin, kde strom postaru rozsek\u00e1na a su\u0161\u00ed se na voln\u00e9m vzduchu.<\/p>\n<h2 style=\"text-align: center;\"><strong>\u010cerven\u00e9 v\u00edno druhy a odr\u016fdy<\/strong><\/h2>\n<p>K dne\u0161n\u00edmu dni, tam je asi 50 r\u016fzn\u00fdch druh\u016f \u010derven\u00fdch v\u00edn, kter\u00e9 se li\u0161\u00ed v chuti, barv\u011b a chu\u0165. Toto starobyl\u00e9 &#8222;elix\u00edr&#8220; m\u016f\u017ee b\u00fdt nejen such\u00e9, ale i \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u043c, \u043a\u0440\u0435\u043f\u043b\u0435\u043d\u043d\u044b\u043c a p\u0159\u00edslu\u0161enstv\u00edm. V ka\u017ed\u00e9 vina\u0159sk\u00e9 oblasti se vyr\u00e1b\u00ed &#8222;sv\u00e9&#8220; \u010derven\u00e9 v\u00edno, \u0441\u0447\u0438\u0442\u0430\u044e\u0449\u0435\u0435\u0441\u044f vizitkou v\u00fdroby. Mnoho z t\u011bchto u\u0161lechtil\u00fdch v\u00edn je mo\u017en\u00e9 zakoupit v Kazachst\u00e1nu.<\/p>\n<p align=\"center\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/78aed8f833b309f3be001867ce0d9e5a.jpg\" \/><\/p>\n<p>V\u011bt\u0161ina titul\u016f je v\u0161eobecn\u011b zn\u00e1mo:<\/p>\n<ul>\n<li>Cabernet Sauvignon. Je\u0161t\u011b v 17. stolet\u00ed je francouzsk\u00e9 v\u00edno z\u00edskal sympatie u vinn\u00fdch znalc\u016f. Dnes ho vyr\u00e1b\u011bj\u00ed, a to nejen ve Francii, ale i v It\u00e1lii, Chile, Austr\u00e1lie a USA. V\u00fd\u0148atek Cabernet Sauvignon m\u016f\u017ee b\u00fdt a\u017e 15 let. <\/li>\n<li>Francouzsk\u00fd Shiraz \u2013 jeden z nejv\u00edce vzne\u0161en\u00e9 a popul\u00e1rn\u00ed odr\u016fdy vinn\u00e9 r\u00e9vy. \u010cerven\u00e9 v\u00edno, jeho\u017e z\u00e1klad tvo\u0159\u00ed Syrah, se vyzna\u010duje maxim\u00e1ln\u00ed pevnost\u00ed, vysokou kyselost\u00ed a velk\u00fdm potenci\u00e1lem zr\u00e1n\u00ed..<\/li>\n<li>Dal\u0161\u00ed &#8222;francouz&#8220; &#8211; Merlot. Jist\u011b, tato odr\u016fda se p\u011bstuje i v jin\u00fdch vina\u0159sk\u00fdch oblastech, ale pr\u00e1v\u011b ve Francii jsou ide\u00e1ln\u00ed podm\u00ednky pro jeho p\u011bstov\u00e1n\u00ed. V\u00edno Merlot li\u0161\u00ed bohatou v\u016fn\u00ed (vanilka, bylinky, kou\u0159) a m\u00edrnou chut\u00ed.<\/li>\n<li>Jedn\u00edm z nejstar\u0161\u00edch vinn\u00fdch hrozn\u016f odr\u016fd je Pinot Noir (prvn\u00ed zm\u00ednky se datuj\u00ed do 14 stolet\u00ed). Jeho \u00fasp\u011b\u0161n\u011b kultivov\u00e1ny vina\u0159\u016f Star\u00e9ho a Nov\u00e9ho Sv\u011bta, ale pouze ve Francii, Nov\u00fd Z\u00e9land a USA mohou dos\u00e1hnout maxim\u00e1ln\u00edch v\u00fdsledk\u016f p\u011bstov\u00e1n\u00ed.<\/li>\n<li>Cabernet Franc je \u010dasto pou\u017e\u00edv\u00e1n s c\u00edlem \u043a\u0443\u043f\u0430\u0436\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f s cabernet sauvignon. Tato kombinace umo\u017e\u0148uje vytv\u00e1\u0159et \u010derven\u00e9 v\u00edno st\u0159edn\u00ed kyselost, bohat\u00e1 chu\u0165 a bezkonkuren\u010dn\u00ed ovocn\u00e1 v\u016fn\u011b.<\/li>\n<li>Nebbiolo \u2013 nejlep\u0161\u00ed z\u00e1klad pro tenk\u00e9 v\u00edn. Mezi vina\u0159\u016f z\u00edskal pov\u011bst jednoho z nejv\u00edce \u043a\u0430\u043f\u0440\u0438\u0437\u043d\u044b\u0445 a nep\u0159edv\u00eddateln\u00e9 odr\u016fd.<\/li>\n<li>Z Tempranillo jsou z\u00edsk\u00e1ny u\u0161lechtil\u00e9 a lahodn\u00e9 n\u00e1poje s mal\u00fdm obsahem alkoholu. V jejich \u0431\u0443\u043a\u0435\u0442\u0430\u0445 z\u0159eteln\u011b sly\u0161et v\u016fn\u011b lesn\u00edch plod\u016f, m\u00e1ty, l\u00e9ko\u0159ice, k\u00e1vy a \u010dokol\u00e1dy.<\/li>\n<li>Americk\u00fd \u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c m\u00e1 nasycen\u00fdm barvou a ovocnou (stejn\u011b \u043c\u0430\u043b\u0438\u043d\u0435) chut\u00ed. Na hlavn\u00ed vlastnosti t\u00e9to odr\u016fdy pat\u0159\u00ed tak\u00e9 vysok\u00fd obsah alkoholu, pikantn\u00ed chu\u0165 a velk\u00e9 mno\u017estv\u00ed t\u0159\u00edslovin.<\/li>\n<li>Pinotage nejv\u011bt\u0161\u00ed jeho \u0161\u00ed\u0159en\u00ed se dostal do JI\u017dN\u00cd afriky. V\u00edna t\u00e9to odr\u016fdy se staly popul\u00e1rn\u00ed pouze ve 20 stolet\u00ed. V\u00edna \u041f\u0438\u043d\u043e\u043d\u043e\u0442\u0430\u0436 \u043c\u043d\u043e\u0433\u043e\u0433\u0440\u0430\u043d\u043d\u044b: mohou b\u00fdt lehk\u00e9 a ovocn\u00e9, nebo hlubok\u00fdmi a zdr\u017eenliv\u00fd.<\/li>\n<li>Kol\u00e9bkou \u041a\u0430\u0440\u043c\u0435\u043d\u0435\u0440\u0430 je francouzsk\u00fd region Bordeaux, kde to je vol\u00e1no Grande Vidure, ale jeho uzn\u00e1n\u00ed se mu dostalo v Chile. V Chile \u041a\u0430\u0440\u043c\u0435\u043d\u0435\u0440 pou\u017e\u00edvaj\u00ed a v \u043a\u0430\u0447\u0435\u0441\u0442\u0432\u0435\u043e\u0441\u043d\u043e\u0432\u044b pro odr\u016fdov\u00e9 v\u00edno, a pro \u043a\u0443\u043f\u0430\u0436\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u044f.<\/li>\n<li>Je nemo\u017en\u00e9 si p\u0159edstavit vina\u0159stv\u00ed Argentiny bez \u041c\u0430\u043b\u044c\u0431\u0435\u043a\u0430. Argentin\u0161t\u00ed &#8222;\u043c\u0430\u043b\u044c\u0431\u0435\u043a\u0438&#8220; se d\u011bl\u00ed na dva druhy: lehk\u00e9 p\u0159\u00edpady s ovocn\u00fdmi odst\u00edny a \u043f\u043e\u043b\u043d\u043e\u0442\u0435\u043b\u044b\u0435 v\u00edno s bohatou v\u016fn\u00ed a chut\u00ed.<\/li>\n<\/ul>\n<p>Samoz\u0159ejm\u011b to nen\u00ed cel\u00fd seznam popul\u00e1rn\u00edch druh\u016f \u010derven\u00e9ho v\u00edna, ale i na celou rozmanitost vyr\u00e1b\u011bn\u00fdch v\u00edn, nejlep\u0161\u00ed z\u016fst\u00e1vaj\u00ed francouzsk\u00e1 v\u00edna z Bordeaux a Burgundska.<\/p>\n<h3 style=\"text-align: center;\">V\u00fdhody \u010derven\u00e9ho v\u00edna<\/h3>\n<p>Od vzniku vina\u0159stv\u00ed, a to ji\u017e v\u00edce ne\u017e 7 tis\u00edc let, \u010derven\u00e9 v\u00edno je v\u011brn\u00fd spole\u010dn\u00edk lidstva. Ale pokud se dnes \u010dast\u011bji pou\u017e\u00edvaj\u00ed pro vytvo\u0159en\u00ed dobr\u00e9 n\u00e1lady, pak d\u0159\u00edve (Starov\u011bk\u00fd \u0158\u00edm, Starov\u011bk\u00e9 \u0158ecko) rozhoduj\u00edc\u00ed byly pova\u017eov\u00e1ny za jeho l\u00e9\u010div\u00e9 vlastnosti, a konzumace v\u00edna v jeho \u010dist\u00e9 form\u011b, to bylo v\u011b\u0159il mnoho barbar\u016f.<\/p>\n<p align=\"center\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/83355f297a3309b71f644f72b3d162c7.jpg\" \/><\/p>\n<p>I bez laboratorn\u00edho v\u00fdzkumu, a to prost\u0159ednictv\u00edm pozorov\u00e1n\u00ed, bylo zji\u0161t\u011bno, \u017ee pozitivn\u00ed vliv na lidsk\u00fd organismus: ji vyu\u017e\u00edvali k l\u00e9\u010db\u011b r\u016fzn\u00fdch nemoc\u00ed a depres\u00ed. A opravdu, \u010derven\u00e9 v\u00edno je vynikaj\u00edc\u00ed antioxidant, kter\u00fd pom\u00e1h\u00e1 zachovat ml\u00e1d\u00ed, sn\u00ed\u017eit pravd\u011bpodobnost vzniku z\u00e1n\u011btliv\u00fdch proces\u016f, infarkty a mrtvice, a tak\u00e9 sn\u00ed\u017eit hladinu cukru v krvi. Takov\u00e9 \u00fa\u017easn\u00e9 vlastnosti p\u0159isp\u011bly k rozvoji cel\u00e9 oblasti, nap\u0159\u00edklad jako v\u00edno terapie: denn\u00ed konzumace 1-2 sklenic (ne v\u00edce) je dobr\u00e9 pro zlep\u0161en\u00ed pohody.<\/p>\n<h3 style=\"text-align: center;\">Jak a s \u010d\u00edm p\u00edt \u010derven\u00e9 v\u00edno<\/h3>\n<p>Pokud pro pochopen\u00ed \u0434\u0435\u0433\u0443\u0441\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u043e\u0439 v\u011bdy trvat hodn\u011b \u010dasu a znalost\u00ed, pak pro spr\u00e1vn\u00e9 pod\u00e1n\u00ed \u010derven\u00e9ho v\u00edna, sta\u010d\u00ed si zapamatovat n\u011bkolik jednoduch\u00fdch pravidel: teplota pod\u00e1v\u00e1n\u00ed se pohybuje od 15 do 18 stup\u0148\u016f (siln\u00e9 by m\u011bly pod\u00e1vat p\u0159i pokojov\u00e9 teplota a dezertn\u00ed lep\u0161\u00ed chlazen\u00ed), sklenku \u0437\u0430\u043f\u043e\u043b\u043d\u044f\u0442\u0441\u044f jen na t\u0159etinu, stoln\u00ed v\u00edno doporu\u010dujeme pod\u00e1vat k j\u00eddeln\u00ed st\u016fl a p\u0159ev\u00e1\u017en\u011b na maso.<\/p>\n<p align=\"center\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/22e511a72af86edfcf5ea910b751cbad.jpg\" \/><\/p>\n<p>Ale to jen na maso? V\u016fbec ne, i kdy\u017e obvykle &#8222;\u010derven\u00e9 v\u00edno na tmav\u00e9m maso&#8220; je st\u00e1le je\u0161t\u011b pracuje.<\/p>\n<p>Pro za\u010d\u00e1tek p\u0159eci jenom se \u0437\u0430\u043f\u0440\u0435\u0442\u0430\u043c\u0438:<\/p>\n<ul>\n<li>sal\u00e1ty s octov\u00e1 z\u00e1livka, jsou schopny zcela zni\u010dit chu\u0165 n\u00e1poje;<\/li>\n<li>o\u0159echy &#8222;ucpat&#8220; chu\u0165ov\u00e9 bu\u0148ky a d\u00e1vaj\u00ed za\u017e\u00edt v\u0161echnu mnohostrannost chuti;<\/li>\n<li>v\u0161echny prostory. Tab\u00e1kov\u00fd kou\u0159 m\u016f\u017ee zkazit dojem i o dobr\u00e9m v\u00edn\u011b.<\/li>\n<\/ul>\n<p>Ide\u00e1ln\u00edmi pokrmy na \u010derven\u00e9 v\u00edno, m\u016f\u017eete bezpe\u010dn\u011b p\u0159edpokl\u00e1dat, pa\u0161tiky, maso va\u0159en\u00e9 na grilu a n\u011bjak\u00e1 tmav\u00e1 masa (v\u010detn\u011b zv\u011b\u0159e) v\u011bt\u0161ina s\u00fdr\u016f a ovoce. Ale m\u00e1te mo\u017enost experimentovat a vytv\u00e1\u0159et sv\u00e9 vlastn\u00ed tradice pit\u00ed \u010derven\u00e9ho v\u00edna. Jedin\u00fdm \u043d\u0435\u0437\u044b\u0431\u043b\u0435\u043c\u044b\u043c pravidlem z\u016fst\u00e1v\u00e1 dodr\u017eov\u00e1n\u00ed opat\u0159en\u00ed.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8222;Such\u00e1&#8220; terminologie \u0159\u00edk\u00e1, \u017ee \u010derven\u00e9 v\u00edno je n\u00e1poj vyroben\u00fd z tmav\u00fdch odr\u016fd se speci\u00e1ln\u00ed technologi\u00ed, p\u0159isp\u00edvaj\u00edc\u00edch k p\u0159echodu antokyan\u016f z hroznu, v mo\u0161tu. V\u0161echno to je pravda, ale nen\u00ed tak t\u0159eba mluvit o kr\u00e1li v\u00edn, kter\u00fdm skute\u010dn\u011b lze pova\u017eovat za \u010derven\u00e9 v\u00edno. Sklenice na v\u00edno s t\u00edmto u\u0161lechtil\u00fdm n\u00e1pojem pocit, po dlouhou dobu uva\u017eovat, topit<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/cs\/cervene-vino-v-kazachstanu\/\">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-4541","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\/4541","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=4541"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/posts\/4541\/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=4541"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/categories?post=4541"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/cs\/wp-json\/wp\/v2\/tags?post=4541"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}