{"id":5348,"date":"2020-01-03T14:36:54","date_gmt":"2020-01-03T11:36:54","guid":{"rendered":"http:\/\/vvine.ru\/garsas-kombinacija\/"},"modified":"2020-01-03T14:36:54","modified_gmt":"2020-01-03T11:36:54","slug":"garsas-kombinacija","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/garsas-kombinacija\/","title":{"rendered":"Gar\u0161as kombin\u0101cija"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/6ad13f303aaf9b9aea7285299ec9ff6f.jpg\" \/><\/p>\n<p>Pirms saprast nianses atlases ide\u0101lu kombin\u0101ciju v\u012bnu un \u0113dienu, pie\u0146emsim \u0437\u0430\u0442\u0440\u043e\u043d\u0435\u043c t\u0113mu ieteikumi, izv\u0113loties v\u012bna uz galda. Jo katram \u0113dienam ir savs v\u012bns-ally, kurai iesnieg\u0161anas pareiz\u0101 temperat\u016br\u0101.<\/p>\n<p>Slaven\u0101kais un visbie\u017e\u0101k izmantot\u0101s metodes izv\u0113les ir metodika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Tas ir balst\u012bts uz principu l\u012bdz\u012bbas un kontrasts gar\u0161as, \u0113dienu un v\u012bnu.<\/p>\n<p>Pie v\u012bna un \u0113diena ir \u010detras galven\u0101s gar\u0161as: saldo (uz galu valodas), sk\u0101ba un s\u0101\u013ca (s\u0101nos) un r\u016bgta (apak\u0161\u0101). M\u0113s pievienot \u0161eit saj\u016bta taukainu un e\u013c\u013cainu &#8211; abi sedz valodu un nom\u0101c m\u016bsu sk\u0101rienl\u012bdzek\u013ci ir mut\u0113 (pirmaj\u0101 gad\u012bjum\u0101 \u2013 da\u013c\u0113ji, bet otraj\u0101 &#8211; gandr\u012bz piln\u012bb\u0101).<\/p>\n<p>J\u0101\u0146em v\u0113r\u0101 ar\u012b dabas arom\u0101ti \u0113\u0161anas, kas var pastiprin\u0101t, izmantojot arom\u0101tiskie gar\u0161augi, gar\u0161vielas un gar\u0161vielu.<\/p>\n<p>Visbeidzot, nevar aizmirst par burv\u012bgo gar\u0161as un o\u017eas iztur\u012bbu, tas ir, cik ilgi \u0113diena gar\u0161u paliek mut\u0113 p\u0113c nor\u012b\u0161anas. Svar\u012bgi at\u0161\u0137etin\u0101t sast\u0101vda\u013cas gar\u0161u p\u0101rtikas produktiem, lai saprastu, ko vajag izcelt un ko kompens\u0113t, izmantojot v\u012bnu.<\/p>\n<p>Ar v\u012bnu \u2013 tas pats st\u0101sts: ir atrisin\u0101t veidojo\u0161ie elementi un galvenie raksturlielumi. \u0420\u0430\u0437\u043b\u0438\u0447\u0438\u0432 domin\u0113jo\u0161\u0101s gar\u0161as, ir svar\u012bgi izlemt \u2013 vai ir nepiecie\u0161ams uzsv\u0113rt gar\u0161as kombin\u0101cija vai mazin\u0101tu \u0161os aspektus.<\/p>\n<p>Mekl\u0113jot lab\u0101ko kombin\u0101ciju <\/p>\n<p>Ir svar\u012bgi atcer\u0113ties, ka ide\u0101lu, tas ir, ja abi elementi pal\u012bdz viens otram, nevis domin\u0113 viens virs otra. Konsistence vaina ir j\u0101b\u016bt sam\u0113r\u012bgam strukt\u016br\u0101 \u0113dieni. Sarkanie v\u012bni der\u0113s par sare\u017e\u0123\u012btiem \u0113dieniem. Stiprie v\u012bni labu iedarb\u012bbu lieliski papildin\u0101s \u0113dieni sare\u017e\u0123\u012btu \u0113diena (piem\u0113ram, v\u0101r\u012b\u0161anas). Bet, l\u016bk, apvienojot bag\u0101t\u012bgu v\u012bnu ar viegl\u0101m delik\u0101tiem \u0113dieniem anul\u0113 baudu no viena un otra.<\/p>\n<p>Kombin\u0101cija kontrasta un p\u0113c l\u012bdz\u012bbas <\/p>\n<p>Nov\u0113rots ar\u012b, ka visvair\u0101k pat\u012bkama kombin\u0101cija san\u0101k, ja v\u012bns izsaka \u012bpa\u0161\u012bbas, pret\u012b \u0113\u0161anas. \u0160aj\u0101 gad\u012bjum\u0101 v\u012bns ir kontrastu vai nedaudz sl\u0101p\u0113t dominantes \u0113\u0161anas.<\/p>\n<p>Gad\u012bjum\u0101, ja, apvienojot p\u0113c l\u012bdz\u012bbas harmonija tiek pan\u0101kta atbilst\u012bbu taustes saj\u016btas. Spilgts piem\u0113rs \u2013 kombin\u0101cija saldo \u0113dienu ar saldiem v\u012bniem. Debesis, pierodot pie saldajiem \u0113dieniem, s\u0101k sp\u0113c\u012bg\u0101k rea\u0123\u0113 uz sk\u0101ba, nek\u0101 krop\u013co gar\u0161u sauso v\u012bnu.<\/p>\n<p>Da\u017ei kombin\u0101cija <\/p>\n<ul>\n<li>Asti-spumante \u2013 pudi\u0146i, aug\u013cu sal\u0101ti, sufl\u0113, uzp\u016bte\u0146us.<\/li>\n<li>Barbaresco (it\u0101\u013cu sarkanv\u012bns) \u2013 cepta med\u012bjuma, liellopa, \u043f\u043e\u0442\u0440\u043e\u0445\u0430, baravikas, trifeles.<\/li>\n<li>Barolo (it\u0101\u013cu sarkanv\u012bns) \u2013 med\u012bjumi ar \u0434\u0443\u0448\u043a\u043e\u043c, taukaina, sul\u012bga liellopu ga\u013ca, saut\u0113jumi, kas pagatavoti no med\u012bjumiem.<\/li>\n<li>Beaujolais \u2013 ga\u013cas uzkodas, auksti cepe\u0161i da\u017e\u0101du sugu zivis m\u0113rc\u0113 sarkanv\u012bna, s\u0113nes \u0442\u043e\u0441\u0442\u0430\u0445.<\/li>\n<li>Bordo (sarkans) \u2013 \u044f\u0433\u043d\u044f\u0442\u0438\u043d\u0430, cepta liellopu ga\u013ca ar asin\u012bm.<\/li>\n<li>Bordo (balta) \u2013 zivis uz grila, j\u016bras veltes, m\u0101jputni.<\/li>\n<li>Uzzi\u0146a: burgundijas (sarkani) \u2013 vienm\u0113r med\u012bjumi, p\u012bles kr\u016bti\u0146a, trifeles.<\/li>\n<li>Uzzi\u0146a: burgundijas (balta) \u2013 zivs kr\u0113juma m\u0113rc\u0113, siera sufl\u0113, cepta vistas.<\/li>\n<li>Brunello di Montalcino \u2013 \u0113dieni no bu\u013c\u013cu astes, med\u012bjumi podi\u0146\u0101, cietie sieri.<\/li>\n<li>Cabernet Sauvignon \u2013 sarkano ga\u013cu, nieres, desu, lazanja, t\u012btara, ga\u013cu uz ogl\u0113m (Austr\u0101lij\u0101 vi\u0146am pat\u012bk pasniegt \u043a\u0435\u043d\u0433\u0443\u0440\u044f\u0442\u0438\u043d\u0443.)<\/li>\n<li>Cava (sp\u0101\u0146u dzirksto\u0161ais) \u2013 aperit\u012bvu, olu kultenis-\u0431\u043e\u043b\u0442\u0443\u043d\u044c\u044f, k\u016bpin\u0101ts lasis.<\/li>\n<li>Chablis \u2013 balt\u0101 zivs (piem\u0113ram, j\u016bras valoda), \u0101tes (butes), j\u016bras veltes, \u0113dieni no mais\u012bjuma: zivis, r\u012bsi, karijs, olas).<\/li>\n<li>\u0160ampanietis \u2013 aperit\u012bvu, austeres, k\u016bpin\u0101tas \u043b\u043e\u0441\u043e\u0441\u0438\u043d\u0430, ikri, \u0137\u012bnie\u0161u \u0113dienu.<\/li>\n<li>Chardonnay \u2013 spar\u0123e\u013ci, arti\u0161oki, garneles, \u043c\u043e\u0440\u0435\u043f\u0440\u043e\u0434\u0443\u043a\u0442\u0430, m\u0101jputni, \u0113dieni ar riekstu m\u0113rci.<\/li>\n<li>Chateauneuf-du-pape \u2013 \u0113dieni podi\u0146\u0101 (\u044f\u0433\u043d\u044f\u0442\u0438\u043d\u0430, brie\u017ea ga\u013ca, med\u012bjumi), cepti zoss.<\/li>\n<li>Chianti \u2013 spin\u0101ti, aukst\u0101 ga\u013ca, vienk\u0101r\u0161i ga\u013cas \u0113dieni, pica, grils.<\/li>\n<li>Gewurztraminer (sausais)\u2013 pikantie siera \u0113dieni, k\u016bpin\u0101ts lasis, past\u0113tes, p\u0101rtikas produkts ir ar pikantu gar\u0161u, s\u012bpolu p\u012br\u0101gs.<\/li>\n<li>Gewurztraminer (salda) \u2013 foie gras, pudi\u0146i, past\u0113tes.<\/li>\n<li>Merlot \u2013 liellopu ga\u013ca ar \u043f\u043e\u0440\u0442\u0435\u0440\u043e\u043c, saut\u0113jumi no pup\u0101m, te\u013ca ga\u013cas aknas, grils, tuncis.<\/li>\n<li>Nobile di Montepulciano \u2013 cepta me\u017eac\u016bkas vai c\u016bkga\u013ca, cepti balodis vai \u043f\u0435\u0440\u0435\u043f\u0435\u043b\u043a\u0430.<\/li>\n<li>Muscat (saus\u0101) \u2013 c\u0101lis ar v\u012bnog\u0101m, avokado sal\u0101tiem.<\/li>\n<li>Muscat (salds) \u2013 pudi\u0146i, past\u0113tes, sald\u0113jums.<\/li>\n<li>\u041f\u0438\u043d\u043e\u0433\u0440\u0438\u0434\u0436\u0438\u043e (saus\u0101) \u2013 c\u016bkga\u013ca ar \u043c\u043e\u0436\u0436\u0435\u0432\u0435\u043b\u044c\u043d\u0438\u043a\u043e\u043c, pelme\u0146i ar s\u0113n\u0113m.<\/li>\n<li>Rioja \u2013 cepta \u044f\u0433\u043d\u044f\u0442\u0438\u043d\u0430, med\u012bjumi, s\u0113nes, vistas grili ga\u013cas cep\u0161anai.<\/li>\n<li>Sancerre (balta) \u2013 foreles, sa\u0161imi, putas, no avokado, kazas siers.<\/li>\n<li>Sancerre (sarkans) \u2013 lasis, kefale (sarkans).<\/li>\n<li>Riesling (saus\u0101) \u2013 \u0137\u012bnie\u0161u stila, avokado sal\u0101tiem, zoss, p\u012ble, savva\u013cas me\u017eac\u016bka.<\/li>\n<li>Riesling (salds) &#8211; foie gras, pudi\u0146i.<\/li>\n<li>Sauternes &#8211; foie gras, pudi\u0146i, karamele,, zilie sieri.<\/li>\n<li>Sauvignon Blanc \u2013 taizemie\u0161u \u0113dieni, sal\u0101ti, j\u016bras vel\u0161u, v\u0113\u017eveid\u012bgo, tom\u0101ti.<\/li>\n<li>\u0417\u0438\u043d\u0444\u0430\u043d\u0434\u0435\u043b\u044c (Kalifornija) \u2013 med\u012bjumi, asie \u0113dieni, t\u012btara, ratatouille, it\u0101\u013cu uzkodas, an\u0161oviem, tum\u0161\u0101 \u0161okol\u0101de.<\/li>\n<\/ul>\n<p>Visp\u0101r\u012bgie noteikumi apvienojot v\u012bna un sieru <\/p>\n<p>Cieti, sarkani, \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435 v\u012bna. Uz dienvidiem no Francijas, &#8220;Cabernet Sauvignon&#8221; no Jaun\u0101s pasaules.<\/p>\n<p>M\u012bksts, kr\u0113mveida sieru (camembert) \u2013 balta, \u0432\u044b\u0441\u043e\u043a\u043e\u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u0435 v\u012bna. Nek\u0101 \u043a\u0438\u0441\u043b\u0435\u0435 v\u012bns, jo \u043a\u0438\u0441\u043b\u0435\u0435 siers. Perfekti p\u0101rst\u0101vji vieniem re\u0123ioniem.<\/p>\n<p>Siera sufl\u0113 \u2013 ir t\u012bkams, baltie un sarkanie v\u012bni.<\/p>\n<p>Siers ar zilo pel\u0113jumu (rokforas, gorgonzola) \u2013 Sauternes, \u0420\u0438\u0447\u043e\u0442\u0442\u043e, Portv\u012bns, Tokajas.<\/p>\n<p>Kazas siers \u2013 Sauvignon Blanc, \u041f\u0443\u0438\u0424\u0443\u043c\u0435, Sancerre, Chardonnay no Jaunz\u0113landes, sarkans, Cabernet Franc, Lu\u0101ra. <\/p>\n<p>K\u016bpin\u0101ts siers \u2013 Gewurztraminer, jebkur\u0101 austr\u0101lijas salds v\u012bns.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pirms saprast nianses atlases ide\u0101lu kombin\u0101ciju v\u012bnu un \u0113dienu, pie\u0146emsim \u0437\u0430\u0442\u0440\u043e\u043d\u0435\u043c t\u0113mu ieteikumi, izv\u0113loties v\u012bna uz galda. Jo katram \u0113dienam ir savs v\u012bns-ally, kurai iesnieg\u0161anas pareiz\u0101 temperat\u016br\u0101. Slaven\u0101kais un visbie\u017e\u0101k izmantot\u0101s metodes izv\u0113les ir metodika \u041c\u0435\u0440\u043a\u0430\u0434\u0438\u043d\u0438. Tas ir balst\u012bts uz principu l\u012bdz\u012bbas un kontrasts gar\u0161as, \u0113dienu un v\u012bnu. Pie v\u012bna un \u0113diena ir \u010detras galven\u0101s<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/lv\/garsas-kombinacija\/\">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":[47],"tags":[],"class_list":["post-5348","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saistita-informacija","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/comments?post=5348"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5348\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/media?parent=5348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/categories?post=5348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/tags?post=5348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}