{"id":4435,"date":"2019-12-28T01:25:00","date_gmt":"2019-12-27T22:25:00","guid":{"rendered":"http:\/\/vvine.ru\/prica-jedne-vina-chardonnay\/"},"modified":"2019-12-28T01:25:00","modified_gmt":"2019-12-27T22:25:00","slug":"prica-jedne-vina-chardonnay","status":"publish","type":"post","link":"https:\/\/vvine.ru\/hr\/prica-jedne-vina-chardonnay\/","title":{"rendered":"Pri\u010da jedne vina: Chardonnay"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/f9808198a3c488522e85db5aded9975d.jpg\" \/><\/p>\n<p>Chardonnay (\u0428\u0430\u0440\u0434\u043e\u043d\u043d\u0435, Chablis, Pinot blanc (sporno), \u0412\u0435\u0439\u0441\u0435\u0440, \u041a\u043b\u0435\u0432\u043d\u0435\u0440, Weiss \u042d\u0434\u043b\u0435\u0440, Gamay blanc \u2013 tu je oko 100 sinonima! To je jedan od starih sorti gro\u017e\u0111a. Dolazi iz Burgundije (Francuska). Lider u proizvodnji bijelih vina. Povijest ove sorte odlazi u daleku pro\u0161lost. Neki povjesni\u010dari vjeruju da su prva vina ove sorte su donijeli u Europu kri\u017earima s putovanja na Bliski Istok. U starim knjigama ima informacije da je Chardonnay porijeklom s otoka Cipra. Od gro\u017e\u0111a ove sorte je dosta &#8220;bra\u0107e&#8221;, uklju\u010duju\u0107i i \u0410\u043b\u0438\u0433\u043e\u0442\u0435, Frank noir, \u041c\u0435\u043b\u043e\u043d i druge. Osim toga, tu je i mno\u0161tvo ga hibrida \u0161irom svijeta. <\/p>\n<p>Odnosi se to na zapadno-europske skupine. I koristi se za proizvodnju pjenu\u0161avih vina i sortnom vina Chardonnay. Pojam srednje sazrijevanja \u2013 130 dana. Ne voli prolje\u0107e ivanje i vratiti hladno\u0107e. S tim u vezi, u domovini ga smanjiti, \u010dime se odla\u017ee topljenje bubrega na 2 tjedna. Sorta bolje \u043f\u0440\u0438\u0436\u0438\u0432\u0430\u0435\u0442\u0441\u044f u onim podru\u010djima u kojima nema dovoljno oborina i vegetacijskom kratko. \u0160to se ti\u010de tla, Chardonnay preferira \u043c\u0435\u043b\u043e\u0432\u0443\u044e, \u0433\u043b\u0438\u043d\u0438\u0441\u0442\u0443\u044e, \u0438\u0437\u0432\u0435\u0441\u0442\u043a\u043e\u0432\u0443\u044e tlo. <\/p>\n<p>Malo \u010dinjenica <\/p>\n<table style=\"height: 19px; width: 100%;\">\n<tbody>\n<tr>\n<td>\n<ul>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Prosje\u010dna te\u017eina bobice &#8211; 2-4 gr. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Prosje\u010dna masa gro\u017e\u0111a &#8211; 150-200 gr., odnosi se na \u043d\u0438\u0437\u043a\u043e\u0443\u0440\u043e\u0436\u0430\u0439\u043d\u044b\u043c.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Veli\u010dina gro\u017e\u0111a &#8211; mali ili srednji.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Po obliku, oni mogu biti cilindri\u010dne ili \u0446\u0438\u043b\u0438\u043d\u0434\u0440\u043e\u043a\u043e\u043d\u0438\u0447\u0435\u0441\u043a\u0438\u0435, guste ili labav zavisi od opra\u0161ivanja i uvjete rasta. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Boja bobica &#8211; zelenkasto-\u017euti, na sunce, blijedo-zlatne s opekline.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Oblik i veli\u010dina bobica &#8211; okrugli, mali ili srednji. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Ko\u017ea je tanka.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Okus je so\u010dan i jednostavan, s malo mirisa. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Stas \u2013 srednji, jaki i ubrzano raste.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">List \u2013 srednji, zaobljen, \u0441\u0435\u0442\u0447\u0430\u0442\u043e-zgu\u017evanu, lagano \u043a\u043e\u0436\u0438\u0441\u0442\u044b\u0439, rubovi \u0437\u0430\u0433\u043d\u0443\u0442\u044b na dnu. <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00a0<\/p>\n<p>Va\u017eno je na vrijeme prikupiti \u017eetve. Ako se gro\u017e\u0111e \u043f\u0435\u0440\u0435\u0441\u043f\u0435\u0435\u0442, vino \u0107e ispasti opu\u0161ten i ravnog, zbog toga \u0161to \u0107e nestati kiselina. Kada \u0432\u044b\u0440\u0430\u0441\u0442\u0430\u043d\u0438\u0438 na toplom tlu se pove\u0107ava koli\u010dina \u0161e\u0107era u rado do 26%. Op\u0107enito, sorta se smatra jednostavan za uzgoj. Chardonnay nije raskliman gro\u017e\u0111e. Me\u0111utim, on je \u0442\u0440\u0435\u0431\u043e\u0432\u0430\u0442\u0435\u043b\u044c\u043d\u043e odnosi se na tlu \u2013 to bi trebao biti \u043f\u043b\u043e\u0434\u043e\u0440\u043e\u0434\u043d\u0430. Ako je gro\u017e\u0111e se ne smije propustiti prostor i sunca, to ne mo\u017ee dobro utjecati na \u017eetvi. Srednje \u043c\u043e\u0440\u043e\u0437\u043e\u0443\u0441\u0442\u043e\u0439\u0447\u0438\u0432. <\/p>\n<h2>Nekretnine Chardonnay<\/h2>\n<p>Vina mogu sadr\u017eavati potpuno druga\u010diji ton okusa, pri tome je izrazito \u043e\u0449\u0443\u0449\u0430\u0435\u043c\u044b\u0435. Kao \u0161to su arome meda, vanilije, zelene jabuke, orlovi nokti, bijele boje, marcipan, vo\u0107a (kru\u0161ke, \u043c\u0438\u0440\u0430\u0431\u0435\u043b\u0438, breskve, mango, ananas, dunja) ili \u010dak svje\u017eeg krastavca, s vremenom u njemu se pojavljuju note lje\u0161njaka i su\u0161eno vo\u0107e. Kod duge vina u hrastovim ba\u010dva manifestiraju note maslaca i pr\u017eena zdravice. Ona ovisi o karakteristikama ba\u010dve, joj drva i njegova stupanj pe\u010denja. To je hrast se koristi za brzine zatvara\u010da Chardonnay. \u010cesto u proizvodnji vina u njega dodati hrastove chips. <\/p>\n<p>U svijetu vinarstva smatra da je pokvariti vino od sorte Chardonnay gotovo nije realno. Mirisi i okusi savr\u0161eno spremaju u pripremi. Karakterizira se kao \u043f\u043e\u043b\u043d\u043e\u0442\u0435\u043b\u043e\u0435, zaobljena i bogate. Mo\u017eete napraviti \u0441\u043e\u0440\u0442\u043e\u0432\u043e\u0435 ili \u043a\u0443\u043f\u0430\u0436\u0438\u0440\u043e\u0432\u0430\u043d\u043d\u043e\u0435 vino. Na standardnom sadr\u017eaju \u0161e\u0107era i kiselosti, Chardonnay se koristi za kuhanje pjenu\u0161ava, liker ili diners, suhe ili \u043f\u043e\u043b\u0443\u0441\u043b\u0430\u0434\u043a\u0438\u0445 (\u010dak i desert) vina.<\/p>\n<p>Vino od sorte Chardonnay se mo\u017ee konzumirati odmah nakon kuhanja, tako i \u0432\u044b\u0434\u0435\u0440\u0436\u0430\u043d\u043d\u044b\u0435. U procesu sazrijevanja u vinu se razvijaju arome slatki, lje\u0161njak, orijentalnih za\u010dina, vrhnja.<\/p>\n<p>\u0160ampanjac &#8220;Blanc de Blancs&#8221; &#8211; najskuplji \u0161ampanjac, proizveden samo od gro\u017e\u0111a ove sorte. Velike koli\u010dine vina premium klase mogu sadr\u017eavati do 30% Chardonnay. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chardonnay (\u0428\u0430\u0440\u0434\u043e\u043d\u043d\u0435, Chablis, Pinot blanc (sporno), \u0412\u0435\u0439\u0441\u0435\u0440, \u041a\u043b\u0435\u0432\u043d\u0435\u0440, Weiss \u042d\u0434\u043b\u0435\u0440, Gamay blanc \u2013 tu je oko 100 sinonima! To je jedan od starih sorti gro\u017e\u0111a. Dolazi iz Burgundije (Francuska). Lider u proizvodnji bijelih vina. Povijest ove sorte odlazi u daleku pro\u0161lost. Neki povjesni\u010dari vjeruju da su prva vina ove sorte su donijeli u Europu kri\u017earima<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/hr\/prica-jedne-vina-chardonnay\/\">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":[61],"tags":[],"class_list":["post-4435","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacije","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts\/4435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/comments?post=4435"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/posts\/4435\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/media?parent=4435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/categories?post=4435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/hr\/wp-json\/wp\/v2\/tags?post=4435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}