{"id":5432,"date":"2020-01-03T16:55:35","date_gmt":"2020-01-03T13:55:35","guid":{"rendered":"http:\/\/vvine.ru\/putojantis-vynas\/"},"modified":"2020-01-03T16:55:35","modified_gmt":"2020-01-03T13:55:35","slug":"putojantis-vynas","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lt\/putojantis-vynas\/","title":{"rendered":"Putojantis vynas"},"content":{"rendered":"

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\u0160iandien pasirinkti, putojantys vyno pakankamai didelis. Kad ne „dingti” prie\u0161 \u0432\u0438\u0442\u0440\u0438\u043d\u043e\u0439 parduotuv\u0117je, aptarsime kuo skiriasi i\u0161 pa\u017ei\u016bros pana\u0161ios putojantis g\u0117rimas.<\/p>\n

Vis\u0173 pirma, reik\u0117t\u0173 pa\u017eym\u0117ti, kad ne visi putojantis vynas \u2013 \u0161ampanas. \u0160iuo \u0161ampanu (Champagne) yra laikomas tik putojantis vynas, pagamintas per pranc\u016bz\u0173 regione \u0428\u0430\u043c\u043f\u0430\u043d\u044c. Beje, \u0161is g\u0117rimas j\u016bs negal\u0117site rasti lentynos prekybos centruose, \u0161ie „atstovai” reikia ie\u0161koti vyno \u0431\u0443\u0442\u0438\u043a\u0430\u0445. Na ir kaina, \u017einoma, bus atitinkama. Jei turite daugiau nei kuklus biud\u017eetas, tai geresn\u0117 alternatyva bus putojantis vynas. Ir \u010dia \u043e\u043f\u0438\u0440\u0430\u0439\u0442\u0435\u0441\u044c tik \u012f j\u016bs\u0173 pageidavimus: m\u0117g\u0117jams italijos vynas tinka Prosecco (\u0161iaur\u0117s ryt\u0173 Italijoje), Lambrusco (i\u0161 italijos veisli\u0173 vynuogi\u0173 \u041b\u0430\u043c\u0431\u0440\u0443\u0441\u043a\u043e) ir \u0424\u0440\u0430\u043d\u0447\u0430\u043a\u043e\u0440\u0442\u0430 (italijos \u041b\u043e\u043c\u0431\u0430\u0440\u0434\u0438\u044f), ispan\u0173 \u2013 Cava, pranc\u016bz\u0173 Cremant (pagaminta pagal t\u0105 pa\u010di\u0105 technologij\u0105, kaip ir \u0161ampanas, tik kitame regione).<\/p>\n

Gamybos putojan\u010diu vyn\u0173 gali b\u016bti naudojamas kaip vienas taip ir kelet\u0105 veisli\u0173 vynuogi\u0173. Da\u017enai kiekvienas \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u0447\u0435\u0441\u043a\u0438\u0439 regionas pasirenka „savo” (\u041f\u0440\u043e\u0441\u0435\u043a\u043a\u043e daro tik i\u0161 \u0413\u043b\u0435\u0440\u0430).<\/p>\n

Dar vienas skirtumas yra gamybos metodas: \u0448\u0430\u043c\u043f\u0430\u043d\u0443\u0430 \/klasikinis (dabar \u0161is terminas tvirtai laikosi u\u017e regionu \u0428\u0430\u043c\u043f\u0430\u043d\u044c) ir metodas „sharma”.<\/p>\n

Metu klasikin\u012f metod\u0105 pirmin\u0117s morfologij\u0105 jau \u0433\u043e\u0442\u043e\u0432\u043e\u043c\u0443 „\u0441\u043f\u043e\u043a\u043e\u0439\u043d\u043e\u043c\u0443” \u043d\u0430\u043f\u0438\u0442\u043a\u0443 prideda \u0442\u0440\u043e\u0441\u0442\u043d\u0438\u043a\u043e\u0432\u044b\u0439 cukrus ir miel\u0117s. Procesas \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u044f vyksta jau \u0431\u0443\u0442\u044b\u043b\u043a\u0435. Nors metu \u043d\u0430\u0441\u0442\u0430\u0438\u0432\u0430\u043d\u0438\u044f miel\u0117s joje \u017e\u016bsta, jie ir toliau atiduoti vis\u0105 savo \u0430\u0440\u043e\u043c\u0430\u0442\u0438\u043a\u0443 \u043d\u0430\u043f\u0438\u0442\u043a\u0443. Vynas, pagamintas tokiu b\u016bdu, turi \u043d\u0430\u0441\u0442\u0430\u0438\u0432\u0430\u0442\u044c\u0441\u044f bent 1 metus, puikiai \u2013 2-3 metus.<\/p>\n

„Sharma” lengviau: vis\u0105 proces\u0105 \u0431\u0440\u043e\u0436\u0435\u043d\u0438\u044f vyksta \u0433\u0435\u0440\u043c\u0435\u0442\u0438\u0447\u043d\u044b\u0445 \u0440\u0435\u0437\u0435\u0440\u0432\u0443\u0430\u0440\u0430\u0445 (\u0430\u043a\u0440\u0430\u0442\u043e\u0444\u043e\u0440\u0435). \u010cia koncentracijos mieli\u0173 ma\u017eiau, bet ir \u043d\u0430\u0441\u0442\u0430\u0438\u0432\u0430\u0435\u0442\u0441\u044f vynas grei\u010diau – per 25 dienas. Netur\u0117tum\u0117te galvoti, kad putojantis vynas, pagamintas metodas „sharma” blogiau nei pagamintais klasikinis b\u016bdas. Toks vynas bus lengviau ir ma\u017eiau \u043a\u0438\u0441\u043b\u044b\u043c.<\/p>\n

Nor\u0117dami pasirinkti \u0161ampano geros kokyb\u0117s, reikia pamir\u0161ti apie \u0438\u043c\u0435\u043d\u0438\u0442\u043e\u0441\u0442\u0438 prek\u0117s \u017eenkl\u0105 ir vadovaujasi tik informacija ant etiket\u0117s: vynuogi\u0173 r\u016b\u0161is, gamybos metodas, \u0161alis.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0160iandien pasirinkti, putojantys vyno pakankamai didelis. Kad ne „dingti” prie\u0161 \u0432\u0438\u0442\u0440\u0438\u043d\u043e\u0439 parduotuv\u0117je, aptarsime kuo skiriasi i\u0161 pa\u017ei\u016bros pana\u0161ios putojantis g\u0117rimas. Vis\u0173 pirma, reik\u0117t\u0173 pa\u017eym\u0117ti, kad ne visi putojantis vynas \u2013 \u0161ampanas. \u0160iuo \u0161ampanu (Champagne) yra laikomas tik putojantis vynas, pagamintas per pranc\u016bz\u0173 regione \u0428\u0430\u043c\u043f\u0430\u043d\u044c. Beje, \u0161is g\u0117rimas j\u016bs negal\u0117site rasti lentynos prekybos centruose, \u0161ie „atstovai”<\/p>\n

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