{"id":4553,"date":"2019-12-28T02:22:01","date_gmt":"2019-12-27T23:22:01","guid":{"rendered":"http:\/\/vvine.ru\/jake-vino-je-treba-chladit-pred-pitim\/"},"modified":"2019-12-28T02:22:01","modified_gmt":"2019-12-27T23:22:01","slug":"jake-vino-je-treba-chladit-pred-pitim","status":"publish","type":"post","link":"https:\/\/vvine.ru\/cs\/jake-vino-je-treba-chladit-pred-pitim\/","title":{"rendered":"Jak\u00e9 v\u00edno je t\u0159eba chladit p\u0159ed pit\u00edm?"},"content":{"rendered":"

Jak\u00e9 v\u00edno je t\u0159eba chladit p\u0159ed pit\u00edm?<\/h2>\n

Pokud mezi rozmanitosti alkoholick\u00fdch n\u00e1poj\u016f d\u00e1v\u00e1te p\u0159ednost vychutnat sklenku dobr\u00e9ho v\u00edna, pak, pro jistotu, u\u017e p\u0159em\u00fd\u0161lel o spr\u00e1vnou teplotu pod\u00e1v\u00e1n\u00ed. A o tom, jak, vyzbrojeni pouze „teplotn\u00edm re\u017eimem“, lze odhalit ve\u0161ker\u00fd potenci\u00e1l n\u00e1poj\u016f?<\/p>\n

<\/p>\n

Teplota po cel\u00fd „\u017eivot“ v\u00edna \u2014 velk\u00fd slo\u017eka, chv\u00edli u\u017e\u00edv\u00e1n\u00ed \u2014 nen\u00ed v\u00fdjimkou. \u0414\u0435\u0433\u0443\u0441\u0442\u0438\u0440\u0443\u044f jeden a ten stejn\u00fd n\u00e1poj, ale s r\u016fznou teplotou, je mo\u017en\u00e9, aby se ujistil, \u017ee, nap\u0159\u00edklad, chlazen\u00e9 je to snadno \u043f\u044c\u0435\u0442\u0441\u044f, zat\u00edmco p\u0159i pokojov\u00e9 teplot\u011b \u2014 nikdy by se dostal do kategorie „obl\u00edben\u00fdch“.<\/p>\n

P\u0159\u00ed\u010dinou t\u011bchto zm\u011bn je slo\u017eit\u00e9 chemick\u00e9 slo\u017een\u00ed: r\u016fzn\u00e9 aromatick\u00e9 l\u00e1tky za\u010d\u00ednaj\u00ed p\u0159eva\u017eovat p\u0159i r\u016fzn\u00fdch teplot\u00e1ch. Vzhledem k tomu, tyto vlastnosti v\u00edna, je t\u0159eba si pamatovat z\u00e1kladn\u00ed pravidlo: teplo zvy\u0161uje stupe\u0148 (hrad), a za studena \u2014 kyselost.<\/p>\n

\u010cerven\u00e9 v\u00edno se nejl\u00e9pe projevuje jejich chu\u0165 p\u0159i 16 – 18 \u00b0C. P\u0159\u00edli\u0161 tepl\u00e9 v\u00edno (nad 20\u00b0C) m\u016f\u017ee zklamat v\u016fn\u00ed alkoholu a nakyslou chut\u00ed.<\/p>\n

Mlad\u00e9 ovocn\u00e9 n\u00e1poje pohodln\u011b c\u00edt\u00ed v rozmez\u00ed 14-15 \u00b0C.<\/p>\n

\u010c\u00edm levn\u011bj\u0161\u00ed v\u00edno, t\u00edm ni\u017e\u0161\u00ed by m\u011bl b\u00fdt stupe\u0148: pro low-cost b\u00edl\u00fdch v\u00edn \u2014 10-12\u00b0C, pro elitn\u00ed such\u00e9 \u2014 14-16\u00b0C.<\/p>\n

Pro \u0161umiv\u00e1 v\u00edna, ide\u00e1ln\u00ed jsou pova\u017eov\u00e1ny za 7 stup\u0148\u016f, p\u0159i tom, \u0438\u043c\u0435\u043d\u0438\u0442\u043e\u0435 \u0161ampa\u0148sk\u00e9 Vdova \u041a\u043b\u0438\u043a\u043e nebo D\u016fm Perignon vy\u017eadovat 10-12\u00b0C.<\/p>\n

Nejste si jisti, do jak\u00e9 chv\u00edle, kdy je pot\u0159eba ochladit? Je lep\u0161\u00ed podat v\u00edce studen\u00e9 ne\u017e tepl\u00e9. Ka\u017edop\u00e1dn\u011b, u v\u00edna, bude m\u00edt \u0161anci „doj\u00edt“ v \u0431\u043e\u043a\u0430\u043b\u0435.<\/p>\n

Jak se dozv\u011bd\u011bt o optim\u00e1ln\u00ed teplot\u011b pod\u00e1v\u00e1n\u00ed v\u00edna.<\/h2>\n

Samoz\u0159ejm\u011b, \u017ee ide\u00e1ln\u00ed volbou bude po\u0159\u00edzen\u00ed stylov\u00fd teplom\u011br-kravatu, kter\u00e1 se v\u00e1\u017ee kolem l\u00e1hve, tak\u00e9 na pomoc m\u016f\u017ee p\u0159ij\u00edt oby\u010dejn\u00fd teplom\u011br p\u0159\u00edmo do n\u00e1doby s v\u00ednem, ale lze vyu\u017e\u00edt i zp\u016fsob nav\u00e1z\u00e1n\u00ed „na oko“. Pokud nech\u00e1te n\u00e1poj p\u0159i pokojov\u00e9 teplot\u011b, pak se po 4 hodiny jeho teplota bude kolem 18\u00b0S. A je-li alkohol nechat v chladu (v \u017e\u00e1dn\u00e9m p\u0159\u00edpad\u011b ne v mraz\u00e1ku) na 4 hodiny, pak se to bude asi 4 \u00b0C.<\/p>\n

A pamatujte si, \u017ee \u017e\u00e1dn\u00e1 teplota nen\u00ed schopen opravit vady n\u00e1poj, nebo z vadn\u00e9ho ud\u011blat dobr\u00fd, ale p\u0159\u00edzniv\u00e9 teplotn\u00ed podm\u00ednky mohou p\u0159isp\u011bt k rozvinut\u00ed t\u00e9to chuti v\u00edna, kter\u00fdm ji obda\u0159il v\u00fdrobce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Jak\u00e9 v\u00edno je t\u0159eba chladit p\u0159ed pit\u00edm? Pokud mezi rozmanitosti alkoholick\u00fdch n\u00e1poj\u016f d\u00e1v\u00e1te p\u0159ednost vychutnat sklenku dobr\u00e9ho v\u00edna, pak, pro jistotu, u\u017e p\u0159em\u00fd\u0161lel o spr\u00e1vnou teplotu pod\u00e1v\u00e1n\u00ed. A o tom, jak, vyzbrojeni pouze „teplotn\u00edm re\u017eimem“, lze odhalit ve\u0161ker\u00fd potenci\u00e1l n\u00e1poj\u016f? Teplota po cel\u00fd „\u017eivot“ v\u00edna \u2014 velk\u00fd slo\u017eka, chv\u00edli u\u017e\u00edv\u00e1n\u00ed \u2014 nen\u00ed v\u00fdjimkou. \u0414\u0435\u0433\u0443\u0441\u0442\u0438\u0440\u0443\u044f jeden<\/p>\n

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