{"id":5363,"date":"2020-01-03T14:43:49","date_gmt":"2020-01-03T11:43:49","guid":{"rendered":"http:\/\/vvine.ru\/sampanietis-kazahstana\/"},"modified":"2020-01-03T14:43:49","modified_gmt":"2020-01-03T11:43:49","slug":"sampanietis-kazahstana","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/sampanietis-kazahstana\/","title":{"rendered":"\u0160ampanietis Kazahst\u0101n\u0101"},"content":{"rendered":"

<\/p>\n

\u0160ampanietis Kazahst\u0101n\u0101 sen ir k\u013cuvis par sinon\u012bmu sv\u0113tkiem un ska\u013c\u0161 \u0437\u0430\u0441\u0442\u043e\u043b\u044c\u0435\u0432, bez vi\u0146a eskorts ir gr\u016bti iedom\u0101ties Jaun\u0101 Gada vai dzim\u0161anas dienas svin\u012bbas. Bet ne katram \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044e zin\u0101ms ir fakts, ka \u0161ampanietis – tas ir tikai sava veida dzirksto\u0161\u0101 v\u012bna, un ne katrs “\u0448\u0438\u043f\u0443\u0447\u0435\u0435” var valk\u0101t \u0161o lepno nosaukumu.<\/p>\n

<\/p>\n

Let ‘ s iepaz\u012bstas. \u0160ampanietis – dzirksto\u0161ais v\u012bns, kas ra\u017eots francijas re\u0123ion\u0101 \u0160ampa\u0146a (un tikai tur), veicot raudz\u0113\u0161anas dz\u0113riena. \u0424\u0440\u0430\u043d\u0446\u0443\u0437\u0430\u043c izdev\u0101s nosarg\u0101t savu v\u0113sturisko \u010dempion\u0101ta dz\u0113rienu ra\u017eo\u0161an\u0101, k\u0101 ar\u012b piespraust sev ties\u012bbas veikt “\u012bstu \u0161ampanieti”.<\/p>\n

V\u0113sture \u0161ampanie\u0161a vai sp\u012btnieces \u013caunas<\/h2>\n

Da\u017ei avoti pie\u0161\u0137ir atv\u0113r\u0161ana dzirksto\u0161\u0101 v\u012bna Nams Pj\u0113rs \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0443, \u0436\u0438\u0432\u0448\u0435\u043c\u0443 17. gadsimt\u0101. Protams, to b\u016bt\u012bbu, att\u012bst\u012bbu un populariz\u0113\u0161anu dz\u0113riena gr\u016bti p\u0101rv\u0113rt\u0113t, bet patiesiem kontinentu atkl\u0101j\u0113jiem bija kalpi abbey of Saint-\u0418\u043b\u0435\u0440. T\u0101s recepte nav saglab\u0101ta zem sada\u013c\u0101 “secret” un bija diezgan vienk\u0101r\u0161a. \u0428\u0438\u043f\u0443\u0447\u0435\u0441\u0442\u044c \u0434\u043e\u0441\u0442\u0438\u0433\u0430\u043b\u0430\u0441\u044c ar papildu ferment\u0101cijas gatavo balto v\u012bnu, kas \u0434\u043e\u0431\u0430\u0432\u043b\u044f\u043b\u0441\u044f cukuru, p\u0113c tam mais\u012bjums \u0437\u0430\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u043b\u0430\u0441\u044c un \u043e\u0441\u0442\u0430\u0432\u043b\u044f\u043b\u0430\u0441\u044c r\u016bgt uz visu ziemu. Rezult\u0101ts ne vienm\u0113r ir iesp\u0113jams paredz\u0113t-da\u013ca no pudeles \u0432\u0437\u0440\u044b\u0432\u0430\u043b\u0430\u0441\u044c \u0101tr\u0101k par noteikto termi\u0146u, citi \u2014 bija asa gar\u0161a rauga. Bet starp izdz\u012bvoju\u0161ajiem bija ar\u012b t\u0101di, kas \u043f\u044c\u044f\u043d\u0438\u043b\u0438 saviem smalku arom\u0101tu un izsmalcin\u0101tu gar\u0161u. T\u0101di gad\u012bjumi un iekaroja sirdi M\u0101ja \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0430, kuram bija nepiecie\u0161ami vair\u0101ki gadu desmitus, lai “\u043e\u0442\u0448\u043b\u0438\u0444\u043e\u0432\u043a\u0438” receptes. Ra\u017eo\u0161ana \u0161ampanie\u0161a \u0442\u0430\u0438\u043b\u043e sev\u012b daudzus nosl\u0113pumus, kas tika atkl\u0101ta tikai p\u0113c meistara n\u0101ves. Starp tiem un izmantot pudeles ar biezu stiklu (ang\u013cu), un \u012bpa\u0161u v\u012bnogu mais\u012bjums, un to “stiprin\u0101t” kor\u0137a virvi. Tas dzirksto\u0161ais k\u013cuvis par \u012bstu viz\u012btkarte Champagne re\u0123ion\u0101.<\/p>\n

<\/p>\n

P\u0113c vair\u0101kiem gadiem \u0161is v\u012bns ir k\u013cuvis tik popul\u0101rs, ka katrs grib\u0113ja pievienoties to ra\u017eo\u0161anas, un dzirksto\u0161ais v\u012bns s\u0101ka ra\u017eot vis\u0101 pasaul\u0113. Bet katr\u0101 valst\u012b t\u0101 ir notikusi savu nosaukumu, jo tam l\u012bgumu no 1891. gada v\u0101rds “\u0161ampanietis” bija rezerv\u0113ta t\u0101du pa\u0161u re\u0123ionu Francij\u0101. Citos francijas re\u0123ionos \u0161ampanie\u0161a \u0161\u013cakatas aizst\u0101j dzirksto\u0161o Cremant, Sp\u0101nij\u0101 dzer Cava, V\u0101cij\u0101 – Sekt, bet It\u0101lij\u0101 – spumante vai prosecco.<\/p>\n

At\u0161\u0137ir\u012bbas starp \u0161ampanie\u0161a un dzirksto\u0161o v\u012bnu<\/strong><\/h2>\n

\u0160ampanietis \u2013 sinon\u012bms luksusa, labkl\u0101j\u012bbu un smalku gar\u0161u. Ja j\u016bs v\u0113laties uzsv\u0113rt \u0441\u0442\u0430\u0442\u0443\u0441\u043d\u043e\u0441\u0442\u044c sava pas\u0101kuma, dodiet priek\u0161roku patiesi \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443, nevis t\u0101s “jaun\u0101kajam br\u0101lim” dzirksto\u0161o v\u012bna. Lai gan pudeles un \u043f\u0435\u043d\u043d\u044b\u0435 murmin\u0101t pie \u0161iem v\u012bniem ir l\u012bdz\u012bgas, at\u0161\u0137ir\u012bbas starp t\u0101m joproj\u0101m ir iev\u0113rojama.<\/p>\n

<\/p>\n

  • Sast\u0101vs. Lai \u0161ampanie\u0161a ra\u017eo\u0161anai izmanto tikai \u0161\u012bs v\u012bnogu \u0161\u0137irnes: Pinot Noir, Pinot \u041c\u0438\u043d\u044c\u0435 un balt\u0101s “Chardonnay”. Bet, lai izgatavotu dzirksto\u0161o v\u012bnu var izmantot, apvienojot da\u017e\u0101du \u0161\u0137ir\u0146u.<\/li>\n
  • Dzimtene. Ori\u0123in\u0101ls tiek ra\u017eots francijas re\u0123ion\u0101 \u0160ampa\u0146a.<\/li>\n
  • Dzimtene. Ori\u0123in\u0101ls tiek ra\u017eots francijas re\u0123ion\u0101 \u0160ampa\u0146a. <\/li>\n
  • Metode. Ra\u017eo\u0161an\u0101 tiek izmantota tikai klasiski metodi. Ra\u017eo\u0161anas process ir dzirksto\u0161ie v\u012bni \u2013 nav tik kategorisks. Pielieto: klasiskais, \u0160armu vai pat \u0433\u0430\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u0435.<\/li>\n

    Veidi \u0161ampanie\u0161a<\/strong><\/h3>\n

    K\u0101 neg\u0101z\u0113ta v\u012bna, pie dzirksto\u0161o (un \u0161ampanietis nav iz\u0146\u0113mums) ir sava klasifik\u0101cija: ar cukura saturu, kas p\u0113c kr\u0101sas, vintage\/nav vintage.<\/p>\n

    P\u0113c saldumi: doux (salds), demi-sec (pussauss), sec (saus\u0101), extra sec (ekstra-sausais), brut (praktiski piln\u012bgi sausa), extra brut (bez cukura).<\/p>\n

    <\/p>\n

    Kr\u0101su gamma dala v\u012bna sarkan\u0101, roz\u0101 un balt\u0101 kr\u0101s\u0101.<\/p>\n

    Ja uz pudeles nav atz\u012bmes “vintage”, tad tas \u043d\u0435\u043c\u0430\u0440\u043e\u0447\u043d\u043e\u0435. To ra\u017eo no mais\u012bjuma v\u012bnogu ogas da\u017e\u0101dos gados. Tad k\u0101 vintage \u2014 v\u012bns no og\u0101m vienu gadu.<\/p>\n

    \u0160ampanie\u0161a pudele un iesnieg\u0161anas noteikumi<\/strong><\/h3>\n

    Protams, vair\u0101k paz\u012bstams m\u016bsu ac\u012bm ir standarta pudele (750ml), bet \u0161aj\u0101 iesp\u0113jas tilpnes \u0161ampanie\u0161a nebeidzas. \u0160\u0101du popularit\u0101ti iet 1,5 l “pudele” un 3 litri “jerobe\u0101ms”, un v\u0113l apm\u0113ram duci da\u017e\u0101du formu un apjomu, liel\u0101kais no kuriem – 30 l “melhisedeks”.<\/p>\n

    <\/p>\n

    \u0160ampanietis \u2014 tas ir \u013coti delik\u0101ts dz\u0113riens, un nepareizi izv\u0113l\u0113ta temperat\u016bra (augsta), var negat\u012bvi ietekm\u0113t l\u012bmen\u012b, “\u0448\u0438\u043f\u0443\u0447\u0435\u0441\u0442\u0438”. Dz\u0113riens ir j\u0101atdzes\u0113 l\u012bdz temperat\u016brai, kas ir 6-8\u00b0C. Bet ne sald\u0113tav\u0101, optim\u0101la b\u016bs spain\u012bt\u012b ar ledu un \u016bdeni. Atcerieties, ka \u043f\u0435\u0440\u0435\u043e\u0445\u043b\u0430\u0436\u0434\u0435\u043d\u043d\u043e\u0435 \u0161ampanietis piln\u012bb\u0101 zaud\u0113 gar\u0161u un arom\u0101tu, t\u0101p\u0113c necentieties to iesald\u0113t. \u0160ampanietis \u2014 par lab\u0101ko aperit\u012bvu, pirms galven\u0101s malt\u012btes laik\u0101. Tom\u0113r, ja j\u016bs joproj\u0101m v\u0113laties apvienot \u0161ampanietis ar \u0113dienu, tad ir j\u0101iegaum\u0113 pamatprincips – saus\u0101 pret sk\u0101bju un s\u0101\u013cu \u0113dieniem, saldu pie desertiem un aug\u013ciem.<\/p>\n

    Tautas \u0161ampanietis Kazahst\u0101n\u0101<\/strong><\/h3>\n

    M\u016bsu tautie\u0161i labpr\u0101t ietver \u0161ampanietis savu sv\u0113tku \u0113dienkarti. Popul\u0101r\u0101kie veidi \u0161ampanie\u0161a Kazahst\u0101n\u0101 tiek uzskat\u012bti:<\/p>\n

    <\/p>\n

    Laurent-Perrier DemiSec – augstas klases dz\u0113riens. Maiga gar\u0161a, neaizmirstamu sare\u017e\u0123\u012bts pu\u0161\u0137is un c\u0113ls zelta kr\u0101sa. Smalka fran\u010du \u0161ampanietis bie\u017ei izv\u0113las k\u0101 d\u0101vanu.<\/p>\n

    <\/p>\n

    Laurent-Perrier Cuvee Rose ir unik\u0101ls vis\u0101: ra\u017eo\u0161an\u0101 (t\u0101 “piedzimst” roz\u0101), pudeles dizains, gar\u0161u. Maiga gar\u0161a un ogu arom\u0101ts.<\/p>\n

    <\/p>\n

    Laurent-Perrier Grand Siecle. Viens no lab\u0101kajiem \u0161ampanieti vis\u0101 pasaul\u0113. Pies\u0101tin\u0101ts atsvaidzino\u0161a gar\u0161a un ilgsto\u0161a citrusu arom\u0101ts.<\/p>\n

    <\/p>\n

    Sabalans\u0113ts un spilgtu Laurent-Perrier Millesime. Bag\u0101t\u012bgu arom\u0101tu (ziedu un medus notis), neaizmirstamu gar\u0161u un ilgu p\u0113cgar\u0161u.<\/p>\n

    <\/p>\n

    Laurent-Perrier Brut viz\u012btkarte \u2013 m\u0101jas Laurent-Perrier. Svaiga, eleganta, lab\u0101ka.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \u0160ampanietis Kazahst\u0101n\u0101 sen ir k\u013cuvis par sinon\u012bmu sv\u0113tkiem un ska\u013c\u0161 \u0437\u0430\u0441\u0442\u043e\u043b\u044c\u0435\u0432, bez vi\u0146a eskorts ir gr\u016bti iedom\u0101ties Jaun\u0101 Gada vai dzim\u0161anas dienas svin\u012bbas. Bet ne katram \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044e zin\u0101ms ir fakts, ka \u0161ampanietis – tas ir tikai sava veida dzirksto\u0161\u0101 v\u012bna, un ne katrs “\u0448\u0438\u043f\u0443\u0447\u0435\u0435” var valk\u0101t \u0161o lepno nosaukumu. Let ‘ s iepaz\u012bstas. \u0160ampanietis –<\/p>\n

    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-5363","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\/5363","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=5363"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5363\/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=5363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/categories?post=5363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/tags?post=5363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}