{"id":5364,"date":"2020-01-03T14:44:19","date_gmt":"2020-01-03T11:44:19","guid":{"rendered":"http:\/\/vvine.ru\/popularas-skirnes-vinu-kazahstana\/"},"modified":"2020-01-03T14:44:19","modified_gmt":"2020-01-03T11:44:19","slug":"popularas-skirnes-vinu-kazahstana","status":"publish","type":"post","link":"https:\/\/vvine.ru\/lv\/popularas-skirnes-vinu-kazahstana\/","title":{"rendered":"Popul\u0101r\u0101s \u0161\u0137irnes v\u012bnu Kazahst\u0101n\u0101"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/27c2feddda5c1bfbf19550f3e8015c5c.jpg\" \/><\/p>\n<p>Att\u012bst\u012bbas v\u0113sture v\u012bna dar\u012b\u0161anas ir ne viens t\u016bksto\u0161gades, bet, neskatoties uz tik lielu vecumu, ku\u0123is turpina nemit\u012bgi att\u012bst\u012bties: tiek pielietotas jaunas tehnolo\u0123ijas, receptes, metodes. Pateicoties m\u012blest\u012bbai, cilv\u0113ks par vainu, k\u0101 ar\u012b vi\u0146a v\u0113lmi ieg\u016bt ide\u0101lu dz\u0113rienu, s\u0101ka par\u0101d\u012bties jaunas \u0161\u0137irnes v\u012bniem.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/bfc5c475d329703d7993ee8cc5a19ebb.jpg\" \/><\/p>\n<p>Prec\u012bzu skaitu nosaukt ir \u013coti gr\u016bti, jo cik daudz iesp\u0113jas to pagatavo\u0161anas, tik daudz \u0161\u0137ir\u0146u \u2013 bezgal\u012bgi daudz. Gar\u0161a gala produktam ietekm\u0113 vair\u0101ki faktori: temperat\u016bras re\u017e\u012bmu skaits \u0444\u0438\u043b\u044c\u0442\u0440\u0430\u0446\u0438\u0439, jaudas sl\u0113d\u017ea un citi. Bet galvenais krit\u0113rijs, protams, tiek uzskat\u012bts pats v\u012bnogas. Tie\u0161i no to gar\u0161as \u012bpa\u0161\u012bbas b\u016bs atkar\u012bgs stila v\u012bni: da\u017e\u0101das v\u012bnu \u0161\u0137irnes ir da\u017e\u0101das bl\u012bvums, gar\u0161u un arom\u0101tu. M\u0113s pied\u0101v\u0101jam jums popul\u0101r\u0101k\u0101s \u0161\u0137irnes v\u012bnu Kazahst\u0101n\u0101.<\/p>\n<h2 align=\"center\"><b>Galven\u0101s v\u012bna \u0161\u0137irnes<\/b>.<\/h2>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/94e364a05b3b219d02f10a5b5ef95a82.jpg\" \/><\/p>\n<p>Visi v\u012bni, kas atkar\u012bb\u0101 no \u0161\u0137irnes sast\u0101va var iedal\u012bt:<\/p>\n<ul>\n<li>\u043c\u043e\u043d\u043e\u0441\u0435\u043f\u0430\u0436\u043d\u044b\u0435 (lietots v\u012bnogas ir vienas \u0161\u0137irnes);<\/li>\n<li>sajaukta (da\u017e\u0101du veidu).<\/li>\n<\/ul>\n<p>Past\u0101v ar\u012b citas klasifik\u0101cijas v\u012bni:<\/p>\n<ul>\n<li>Kr\u0101sas: balta, sarkana, roz\u0101.<\/li>\n<li>Satura cukura sausi, saldi, da\u013c\u0113ji sausu un pussaldais.<\/li>\n<li>\u0421\u043f\u0438\u0440\u0442\u043e\u0437\u043d\u043e\u0441\u0442\u044c: stiprin\u0101tos un \u043d\u0435\u043a\u0440\u0435\u043f\u043b\u0435\u043d\u044b\u0435.<\/li>\n<li>Satura og\u013csk\u0101b\u0101s g\u0101zes: kluss un dzirksto\u0161ie v\u012bni.<\/li>\n<\/ul>\n<p>Da\u017e\u0101das v\u012bnu \u0161\u0137irnes piem\u0113rotas da\u017e\u0101diem \u0113dieniem:<\/p>\n<ul>\n<li>Madera un heress \u2013 piem\u0113rots ar\u012b k\u0101 aperit\u012bvu.<\/li>\n<li>Balta galda p\u0101rst\u0101vji sader ar d\u0101rze\u0146u uzkod\u0101m, \u043d\u0435\u0436\u0438\u0440\u043d\u043e\u043c\u0443 ga\u013cas un j\u016bras velt\u0113m.<\/li>\n<\/ul>\n<p>Pie d\u0101rze\u0146iem piem\u0113rotas sausas, da\u013c\u0113ji sausu un pussaldais un dz\u0113rienus, bet ga\u013cas delikateses \u2013 sarkan\u0101s, galda. Viegl\u0101s uzkodas lieliski tiek papildin\u0101ti ar \u0161ampanieti<\/p>\n<p>J\u0113dziens &#8220;lab\u0101kais v\u012bnogu \u0161\u0137irnes&#8221; ir diezgan pla\u0161s un \u013coti individu\u0101li, katram \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044f c\u0113l\u0101 dz\u0113riena savas idejas par ide\u0101lu gar\u0161u. Arsen\u0101l\u0101 m\u016bsdienu v\u012bndari ir ne tikai viens, un nav pat 10 v\u012bnogu \u0161\u0137irn\u0113m. Nav iesp\u0113jams noteikt lab\u0101ko no vi\u0146iem, katrs no tiem ir unik\u0101ls.<\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/0e1347cd7d03dadf4125eff3c8867fcb.jpg\" \/><\/p>\n<p>Nav ar\u012b ide\u0101lu v\u012bnogu \u0161\u0137irnes, kas vienl\u012bdz veiksm\u012bgi audz\u0113 b\u016btu da\u017e\u0101d\u0101s v\u012bna audz\u0113\u0161anas re\u0123ionos. \u0160eit liela noz\u012bme ir klimatiskie apst\u0101k\u013ci (nokri\u0161\u0146u daudzums, temperat\u016bra) un grunts sast\u0101vs. Viena un t\u0101 pati v\u012bnogu \u0161\u0137irne, audz\u0113ti da\u017e\u0101dos re\u0123ionos, r\u0101da da\u017e\u0101dus rezult\u0101tus ra\u017eu, bet pa\u0161as ogas ir da\u017e\u0101das gar\u0161as \u012bpa\u0161\u012bbas. Tas bija iemesls, k\u0101d\u0113\u013c par\u0101d\u0101s v\u0113l viena klasifik\u0101cija: \u0123eogr\u0101fisko pieder\u012bbu.<\/p>\n<h2 align=\"center\"><b>It\u0101lijas &#8220;draugi&#8221; starp v\u012bnogu \u0161\u0137irn\u0113m.<\/b><\/h2>\n<p>It\u0101\u013cu v\u012bna ra\u017eot\u0101ji bie\u017ei vien \u043a\u0443\u043f\u0430\u0436\u0438\u0440\u0443\u044e\u0442 &#8220;klasiku&#8221; (Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay, Sauvignon) ar viet\u0113j\u0101m \u0161\u0137irn\u0113m.<\/p>\n<p>Sarkan\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>Barbera at\u0161\u0137iras ar augstu sk\u0101bju, v\u012bns ir \u013coti sausa gar\u0161a.<\/li>\n<li>V\u012bns no \u0414\u043e\u043b\u044c\u0447\u0435\u0442\u0442\u043e san\u0101k izteikti tum\u0161a kr\u0101s\u0101, ar lielu cukura daudzumu, alkohola. Gar\u0161a ir sk\u0101bena ar r\u016bgtumu p\u0113cgar\u0161u.<\/li>\n<li>It\u0101\u013cu &#8220;p\u0113rle&#8221; \u041d\u043e\u0431\u0431\u0438\u043e\u043b\u043e. Gar\u0161u dzirdama \u0433\u043e\u0440\u0447\u0438\u043d\u043a\u0430, augstas koncentr\u0101cijas sk\u0101b\u0113m un tan\u012bna.<\/li>\n<li>Sangiovese \u2013 viens no popul\u0101r\u0101kaj\u0101m \u0161\u0137irn\u0113m. To audz\u0113 gandr\u012bz visos v\u012bna ra\u017eo\u0161anas re\u0123ionos. Univers\u0101la sast\u0101vda\u013ca praktiski visiem it\u0101lijas v\u012bniem: no l\u0113t\u0101kajiem l\u012bdz &#8220;luksus&#8221; klases (lab\u0101ko Tosk\u0101nas v\u012bnu).<\/li>\n<\/ul>\n<p>Balt\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>\u041a\u043e\u0440\u0442\u0435\u0437\u0435. Pamats saus\u0101 v\u012bna. V\u012bnogas tiek kultiv\u0113ta no 18. gadsimta.<\/li>\n<li>\u041f\u044c\u0435\u043c\u043e\u043d\u0442\u0441\u043a\u0438\u0439 \u0161\u0137irne \u0410\u0440\u043d\u0435\u0438\u0437 \u2013 sast\u0101vda\u013ca baltv\u012bna ar r\u016bgtenu p\u0113cgar\u0161u.<\/li>\n<li>\u041c\u0443\u0441\u043a\u0430\u0442\u043e Bianca ir viens no Muscat \u0161\u0137irnes.<\/li>\n<li>No \u0422\u0440\u0435\u0434\u0434\u0438\u0430\u043d\u043e ieg\u016bst v\u012bna b\u0101li-citrona kr\u0101sas asaro\u0161ana konsistenci. Ir iek\u013cauta liel\u0101k\u0101 da\u013ca balto v\u012bnu no It\u0101lijas.<\/li>\n<li>\u0412\u0435\u0440\u043c\u0435\u043d\u0442\u0438\u043d\u043e piem\u012bt pies\u0101tin\u0101ts ziedu bu\u0137eti. Pamatne saus\u0101m un saldajiem v\u012bniem.<\/li>\n<\/ul>\n<h3 align=\"center\"><b>Popul\u0101r\u0101k\u0101s v\u012bnogu \u0161\u0137irnes Francij\u0101.<\/b><\/h3>\n<p style=\"text-align: center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/167d17457d6a7882764178d8ffbb5eb9.jpg\" \/><\/p>\n<p>Sarkan\u0101s v\u012bnogu \u0161\u0137irnes:<\/p>\n<ul>\n<li>\u0410\u043b\u0435\u0430\u0442\u0438\u043a\u043e \u2013 viena no sug\u0101m \u043a\u043e\u0440\u0441\u0438\u043a\u0430\u043d\u0441\u043a\u043e\u0433\u043e muskatriekstu. Pamats sarkano deserta v\u012bniem.<\/li>\n<li>\u041a\u0430\u0440\u0438\u043d\u044c\u044f\u043d \u2013 popul\u0101r\u0101k\u0101 \u0161\u0137irne Francijas dienvidos. To gar\u0161as \u012bpa\u0161\u012bbas uzlabojas \u043a\u0430\u0440\u0431\u043e\u043d\u0438\u0447\u0435\u0441\u043a\u043e\u0439 macer\u0101ciju.<\/li>\n<li>\u041a\u0430\u0440\u043c\u0435\u043d\u0435\u0440 bag\u0101tina dz\u0113rienu not\u012bm melno ogu un \u0442\u0440\u0430\u0432\u044f\u043d\u0438\u0441\u0442\u044b\u043c\u0438 to\u0146os.<\/li>\n<li>\u0421\u044d\u043d\u0441\u043e \u2013 &#8220;vecvec\u0101ku&#8221; Pinotage \u0161\u0137irnes. Izmanto, lai ra\u017eotu sarkano v\u012bnu dienvidos.<\/li>\n<li>Gamay \u2013 \u0161\u0137irne v\u012bna Beaujolais. Piem\u012bt sul\u012bg\u0101ku gar\u0161u un bag\u0101t\u012bgu arom\u0101tu. No t\u0101 ieg\u016bst vieglas aug\u013cu v\u012bni.<\/li>\n<\/ul>\n<p>Balto v\u012bnogu \u0161\u0137irne:<\/p>\n<ul>\n<li>\u0410\u043b\u0438\u0433\u043e\u0442\u0435 n\u0101k no Burgundijas. V\u012bna \u0161\u012bs \u0161\u0137irnes ir ar lielu sk\u0101bumu, nav piem\u0113rots ilgu ekspoz\u012bciju.<\/li>\n<li>\u0411\u043e\u043d\u0443\u0430 analogs Chardonnay Chablis re\u0123ion\u0101.<\/li>\n<li>\u041a\u043b\u0430\u0440\u0435\u0442 \u2013 galven\u0101 sast\u0101vda\u013ca dzirksto\u0161\u0101 v\u012bna uz dienvidiem.<\/li>\n<li>\u041c\u044e\u0441\u043a\u0430 uz \u042d\u043b\u044c\u0437\u0430\u0441\u0435 izmanto, lai ra\u017eotu sauso un arom\u0101tisko dz\u0113rienu.<\/li>\n<li>Iepriek\u0161\u0113j\u0101s Lu\u0101ras audz\u0113 \u0422\u0440\u0435\u0441\u0430\u043b\u044c\u0435.<\/li>\n<li>\u0420\u0443\u0441\u0441\u0435\u0442 \u2013 sinon\u012bms \u0161\u0137irnes \u0410\u043b\u044c\u0442\u0435\u0441\u0441.<\/li>\n<\/ul>\n<h3 align=\"center\"><strong>Gruzijas v\u012bnu \u0161\u0137irnes<\/strong><\/h3>\n<p>Gruzija j\u016bt\u012bgi izturas pret saviem v\u012bna dar\u012b\u0161anas trad\u012bcij\u0101m: s\u0101kot no ra\u017eo\u0161anas veidiem, beidzot ar \u043a\u0443\u043b\u044c\u0442\u0438\u0432\u0430\u0446\u0438\u0435\u0439 viet\u0113j\u0101m v\u012bnogu \u0161\u0137irn\u0113m.<\/p>\n<p>Sarkan\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>Starp sarkano v\u012bnogu \u0161\u0137irn\u0113m popul\u0101r\u0101kais tiek uzskat\u012bts par \u0421\u0430\u043f\u0435\u0440\u0430\u0432\u0438. Tas ir pamats, vai sast\u0101vda\u013cu (da\u017e\u0101d\u0101s da\u013c\u0101s) liel\u0101k\u0101 da\u013ca sarkano gruzijas v\u012bniem. No t\u0101 izgatavo un iestat\u012bjumu \u0421\u0430\u043f\u0435\u0440\u0430\u0432\u0438 un \u041a\u0438\u043d\u0434\u0437\u043c\u0430\u0440\u0430\u0443\u043b\u0438, Alaverdi.<\/li>\n<li>\u0425\u0432\u0430\u043d\u0447\u043a\u0430\u0440\u0443 ra\u017eo no sarkan\u0101 \u0410\u043b\u0435\u043a\u0441\u0430\u043d\u0434\u0440\u0430\u0443\u043b\u0438.<\/li>\n<li>\u041e\u0434\u0436\u0430\u043b\u0435\u0448\u0438 izplat\u012bta vis\u0101 Rietumu Gruzij\u0101.<\/li>\n<li>\u0423\u0441\u0430\u0445\u0435\u043b\u043e\u0443\u0440\u0438 pamats iztur\u0113ta v\u012bna to\u0146iem.<\/li>\n<\/ul>\n<p>Balt\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>\u0420\u043a\u0430\u0446\u0438\u0442\u0435\u043b\u0438 pielieto ra\u017eo\u0161anas un ned\u0101rga un v\u012bna marku.<\/li>\n<li>\u041c\u0446\u0432\u0430\u043d\u0435 \u2013 tas ir pamats, lai ra\u017eotu t\u0101du pa\u0161u nosaukumu, ir dz\u0113riens ar izcilu kvalit\u0101ti.<\/li>\n<li>\u0427\u0438\u043d\u0443\u0440\u0438 audz\u0113 masveida ra\u017eo\u0161anai baltv\u012bna.<\/li>\n<\/ul>\n<h3 align=\"center\"><strong>Klasisk\u0101s v\u012bnu \u0161\u0137irnes<\/strong><\/h3>\n<p style=\"text-align: center;\"><strong><img decoding=\"async\" src=\"\/wp-content\/uploads\/504f63612d0acd0cb8dd30fbd563fc8a.jpg\" \/><\/strong><\/p>\n<p>Neskatoties uz \u0123eogr\u0101fisko pieder\u012bbu, ir \u0161\u0137irnes, kas neatkar\u012bgi no apst\u0101k\u013ciem praktiski vienm\u0113r par\u0101da sevi no lab\u0101k\u0101s puses. \u0160\u012bs \u0161\u0137irnes, v\u012bndari gadsimtiem ilgi izmanto, lai ra\u017eotu augstas klases v\u012bni.<\/p>\n<p align=\"center\">&#8220;Klasika&#8221;<\/p>\n<p>Sarkan\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>Merlot. V\u012bna pamat\u0101 ir dzi\u013ca kr\u0101sa, \u0442\u0435\u0440\u043f\u043a\u043e\u0432\u0430\u0442\u043e-aug\u013cu gar\u0161a un t\u0101 ir \u0101rk\u0101rtas arom\u0101ts ar samtainu p\u0113cgar\u0161u.<\/li>\n<li>Cabernet Sauvignon ir popul\u0101rs vis\u0101 &#8220;v\u012bna&#8221; pasaul\u0113 t\u0101 ir vienk\u0101r\u0161\u012bba un laba ra\u017ea. \u0160\u012b \u0161\u0137irne dod asie un pies\u0101tin\u0101ti v\u012bni.<\/li>\n<li>Pinot Noir \u2013 tas ir pamats, lai sare\u017e\u0123\u012btu un izsmalcin\u0101tu v\u012bnu. Tiek uzskat\u012bts, ka l\u012bdz ar \u0161iem dz\u0113rieniem ir nepiecie\u0161ams, lai &#8220;nok\u013c\u016btu&#8221;, lai nov\u0113rt\u0113tu visu gar\u0161u daudzveid\u012bba.<\/li>\n<li>It\u0101\u013cu Sangiovese. V\u012bna arom\u0101tu t\u0113jas, gar\u0161augi un muskusa not\u012bm.<\/li>\n<li>&#8220;Kaisl\u012bgs&#8221; Grenache. Izskat\u0101s stiprie v\u012bni ar aug\u013cu gar\u0161u.<\/li>\n<\/ul>\n<p>Balt\u0101s \u0161\u0137irnes:<\/p>\n<ul>\n<li>Viens no popul\u0101r\u0101kajiem v\u012bna \u0161\u0137irn\u0113m pasaul\u0113 \u2013 Chardonnay. \u0420\u043e\u0434\u0438\u043d\u043e pie\u0146emts uzskat\u012bt Franciju. Ogas agri nogatavojas, labu sk\u0101buma \u013cauj gatavam dz\u0113rienam veidoties un \u0434\u043e\u0437\u0440\u0435\u0432\u0430\u0442\u044c pat p\u0113c izpl\u016bdes pudel\u0113s (l\u012bdz 5 gadiem). Chardonnay \u2013 lielisks pamats da\u017e\u0101diem v\u012bniem.<\/li>\n<li>V\u012bns no Riesling ir apvelt\u012bti ar smalku gar\u0161u un izsmalcin\u0101tu kr\u0101su. Var b\u016bt, pamatojoties uz sausiem un deserta v\u012bnu. Visvair\u0101k ir izplat\u012bta Francij\u0101 un V\u0101cij\u0101.<\/li>\n<li>\u0410\u043b\u0438\u0433\u043e\u0442\u0435 pla\u0161i izmanto ra\u017eo\u0161an\u0101 \u0161ampanie\u0161a. Koks sp\u0113j iztur\u0113t pat m\u012bnus temperat\u016bras.<\/li>\n<li>Galvenais konkurents Chardonnay un Sauvignon Blanc. Vi\u0146a dzimten\u0113 (Bordo), pamatojoties uz to, izgatavo t\u012bkams un viegli v\u012bni.<\/li>\n<li>\u0411\u0438\u0430\u043d\u043a\u0430. No laika ra\u017eas ir atkar\u012bga ogu gar\u0161a: jo v\u0113l\u0101k gatavojas v\u012bnogas, jo t\u0101 sald\u0101ka. Vienk\u0101r\u0161a loza izmanto gandr\u012bz katr\u0101 \u0432\u0438\u043d\u043e\u0434\u0435\u043b\u044c\u0447\u0435\u0441\u043a\u043e\u043c re\u0123ion\u0101.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Att\u012bst\u012bbas v\u0113sture v\u012bna dar\u012b\u0161anas ir ne viens t\u016bksto\u0161gades, bet, neskatoties uz tik lielu vecumu, ku\u0123is turpina nemit\u012bgi att\u012bst\u012bties: tiek pielietotas jaunas tehnolo\u0123ijas, receptes, metodes. Pateicoties m\u012blest\u012bbai, cilv\u0113ks par vainu, k\u0101 ar\u012b vi\u0146a v\u0113lmi ieg\u016bt ide\u0101lu dz\u0113rienu, s\u0101ka par\u0101d\u012bties jaunas \u0161\u0137irnes v\u012bniem. Prec\u012bzu skaitu nosaukt ir \u013coti gr\u016bti, jo cik daudz iesp\u0113jas to pagatavo\u0161anas, tik daudz<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/lv\/popularas-skirnes-vinu-kazahstana\/\">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-5364","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\/5364","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=5364"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/posts\/5364\/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=5364"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/categories?post=5364"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/lv\/wp-json\/wp\/v2\/tags?post=5364"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}