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Oamenii iubitori de br\u00e2nz\u0103 \u2013 ferici\u021bi oameni!<\/p>\n
Br\u00e2nz\u0103 \u2013 el a fost, este \u0219i va fi \u00eentotdeauna. \u00cempreun\u0103 cu alte produse, informa\u021biile ap\u0103rute \u00een via\u021ba omenirii, br\u00e2nz\u0103 joac\u0103 un rol deosebit. \u00cen acela\u0219i timp, el a distribuit, de asemenea, ca \u0219i laptele, dar r\u0103m\u00e2ne \u00eenc\u0103 un tratament. <\/p>\n
Exist\u0103 opinia c\u0103 prima br\u00e2nz\u0103 a ap\u0103rut \u00eenc\u0103 \u00eenaintea erei noastre, \u00een Est. Triburile nomade au \u00eencercat s\u0103 conserve lapte mod de uscare, care, la r\u00e2ndul s\u0103u \u043f\u0440\u0435\u0432\u0440\u0430\u0449\u0430\u043b\u043e-l \u00een br\u00e2nz\u0103. \u0218i numai dup\u0103 mult timp, oamenii au \u00eenv\u0103\u021bat s\u0103 fac\u0103 br\u00e2nz\u0103 artificial\u0103 metoda. Sa \u0441\u043e\u043b\u0438\u043b\u0438, \u043a\u043e\u043f\u0442\u0438\u043b\u0438, \u0432\u044b\u043c\u0430\u0447\u0438\u0432\u0430\u043b\u0438 \u00een saramur\u0103, \u0437\u0430\u0442\u043e\u0447\u0430\u043b\u0438 \u00een pivni\u021b\u0103, „acoperit” de mucegai, \u00een general, a f\u0103cut tot ce a fost capabil de fantezie. <\/p>\n
Un rol important \u00een fabricarea de br\u00e2nz\u0103 joac\u0103 lapte. Anume de el depinde at\u00e2t de extins\u0103 de distribu\u021bie \u0441\u044b\u0440\u043e\u0432\u0430\u0440\u0435\u043d\u0438\u044f. \u00cen principal, \u00een procesul de produc\u021bie de br\u00e2nz\u0103 este folosit de vac\u0103, capr\u0103, oaie \u0219i \u0431\u0443\u0439\u0432\u043e\u043b\u0438\u043d\u043e\u0435 lapte. <\/p>\n
Nici c\u0103 a\u0219a nu se completeaz\u0103 reciproc, cum ar fi br\u00e2nza \u0219i vinul bun. Desigur, diferite soiuri de branza se combina cu absolut diferite de vinuri. A\u0219 dori s\u0103 \u0219tiu mai multe despre asta mai…<\/p>\n
Exist\u0103 doi factori principali care afecteaz\u0103 o combina\u021bie de vinuri \u0219i br\u00e2nzeturi: este gustative caracteristici ale vinului \u0219i caracteristicile gustative de br\u00e2nz\u0103. <\/p>\n
Vinurile albe u\u0219oare<\/strong><\/p>\n Mai \u00eent\u00e2i de toate, este necesar de a determina gustul vinului densitate (lubrifiere, satura\u021bie) sau aciditatea.<\/p>\n Vin alb Sauvignon Blanc, Riesling sau Pinot Grigio din nordul Italiei, u\u0219oare Verdejo din Spania \u0219i alte astfel de vin, aroma care reflux \u0219i are nuan\u021be \u0446\u0438\u0442\u0440\u0443\u0441\u043e\u0432\u043e\u0441\u0442\u0438, trebuie s\u0103 folosi\u021bi moi sau br\u00e2nzeturi proaspete, cu o textur\u0103 delicat\u0103 \u0219i un gust luminos. De exemplu, pute\u021bi combina francez\u0103 Sauvignon din Sancerre, de pe malul Loarei, \u0219i br\u00e2nz\u0103 moale \u041a\u0440\u043e\u0442\u0435\u043d de \u0428\u0430\u0432\u0438\u043d\u043e\u043b, fabricat din lapte de capr\u0103. O alt\u0103 op\u021biune – este br\u00e2nz\u0103 Brie uscat germane Riesling. <\/p>\n \u00cen ceea ce prive\u0219te proaspete soiuri de branza, Ricotta \u0219i \u041c\u0430\u043d\u0443\u0440\u0438 merge bine cu Sauvignon Blanc. \u0218i, Mozzarella \u0219i Br\u00e2nz\u0103 de vaci vor constitui un excelent duet cu mai pu\u021bin de \u043a\u0438\u0441\u043b\u043e\u0442\u043d\u044b\u043c\u0438 de vinuri, cum ar fi Chenin Blanc sau Semion. Un t\u00e2n\u0103r Chardonnay, de asemenea, bine adaptate la aceste soiuri de br\u00e2nz\u0103. <\/p>\n Este important s\u0103 ne amintim c\u0103 fine\u021bea gustului vinului trebuie s\u0103 fie egal\u0103 moale gust de br\u00e2nz\u0103. Cea mai important\u0103 regul\u0103 atunci c\u00e2nd consum\u0103 proaspete soiuri de br\u00e2nz\u0103 \u2013 este o oportunitate de a putea s\u0103 se \u00eentind\u0103 limba lui, \u00een timp ce vinul va provoca saliva\u021bie puternic\u0103. <\/p>\n Dens vinurile albe<\/strong><\/p>\n Chardonnay, p\u0103strate \u00eentr-un butoi (Burgundia, Piemont, Toscana, SUA, Chile, Australia), alb, bordeaux, bazate pe Sauvignon Blanc \u0219i Semion, uscat Alsatian Pinot Gris \u0219i aceste vinuri au un parfum complex \u0219i lubrifiere. La acestea, v\u0103 sf\u0103tuim s\u0103 alege\u021bi br\u00e2nzeturi cu calm un gust neutru, dar nu aroma. De exemplu, \u0420\u043e\u043c\u0430\u0434\u0443\u0440 \u2013 br\u00e2nz\u0103 cu „\u043c\u044b\u0442\u043e\u0439” crust\u0103. <\/p>\n V\u0103 sf\u0103tuim s\u0103 \u00eencerca\u021bi o combina\u021bie de: bl\u00e2nd \u0219i \u043e\u0441\u0442\u0440\u043e\u0432\u0430\u0442\u043e\u0433\u043e br\u00e2nz\u0103 \u041c\u0430\u0440\u043e\u043b\u044c sau \u0420\u043e\u043c\u0430\u0434\u0443\u0440 cu astfel de vinuri, ca Meursault sau Puligny-Montrachet,sau tuscan Chardonnay.<\/p>\n Populare semisolide br\u00e2nzeturi din lapte de vac\u0103, acoperite cu cear\u0103 sau alt \u00eenveli\u0219, cum ar fi Chantal, Edam, un An, \u041e\u043b\u0442\u0435\u0440\u043c\u0430\u043d\u043d\u0438, Olandez\u0103, Kostroma, de asemenea, se poate aplica la fel de dens alb vinurilor.<\/p>\n Vinurile ro\u0219ii (cu un con\u021binut de \u0442\u043e\u043d\u0438\u043d\u0430)<\/strong><\/p>\n \u00cen primul r\u00e2nd, a determina componenta de gust \u2013 \u0442\u0430\u043d\u0438\u043d\u043e\u0441\u0442\u044c sau aciditate.<\/p>\n Anume tanin, con\u021binute \u00een vin ro\u0219u, va juca un rol important \u00een alegerea de br\u00e2nz\u0103. De exemplu, solide soiuri de br\u00e2nzeturi, cum ar fi italian\u0103 Parmezan, spaniol\u0103 \u041c\u043e\u043d\u0447\u0435\u0433\u043e sau francez\u0103 \u0413\u0440\u044e\u0433\u0435\u0440 \u00eenmoaie lovitur\u0103 de tanin gustative receptori. \u00cen acela\u0219i timp, ca vinul va provoca saliva\u021bie abundent\u0103 \u0219i compenseaz\u0103 usc\u0103ciunea gurii provocat\u0103 de con\u021binut num\u0103r mic de umiditate aceste soiuri de br\u00e2nz\u0103. <\/p>\n Vin italian Brunello di Montalcino, \u00een combina\u021bie cu Pecorino Romano \u2013 prim exemplu de o combina\u021bie de \u0442\u0430\u043d\u0438\u043d\u043d\u043e\u0433\u043e de vin \u0219i solid soiuri de br\u00e2nz\u0103.<\/p>\n Vinurile ro\u0219ii (f\u0103r\u0103 con\u021binut de \u0442\u043e\u043d\u0438\u043d\u0430)<\/strong><\/p>\n Vinurile produse din soiuri de struguri Pinot-Noir au sub\u021bire, rezult\u00e2nd vinuri sunt ob\u021binute u\u0219oare, practic, nu \u0442\u0430\u043d\u0438\u043d\u043d\u044b\u0435. \u00cen acest caz aciditatea joac\u0103 un rol important \u00een alegerea de br\u00e2nz\u0103. Bun\u0103 combina\u021bie de astfel de vinurile vor fi moi \u0219i semi-solide br\u00e2nzeturi din lapte de vac\u0103 – Nuits-Saint-Georges \u0219i francez\u0103 Camembert, Shiraz australian \u0219i \u042d\u0434\u0434\u0430\u043c.<\/p>\n Separat, este de a oferi br\u00e2nzeturi cu mucegai albastru \u2013 \u0414\u043e\u0440\u0431\u043b\u044e, \u0413\u0430\u0440\u0433\u0430\u043d\u0437\u043e\u043b\u0430, Piemont, Lombardia, Roquefort. Datele de br\u00e2nzeturi au un gust picant, deoarece produc\u021bia lor este folosit de mucegai. Vinurile cu un con\u021binut de zah\u0103r care vor fi cel mai bine pentru ei o combina\u021bie de (\u0420\u0438\u0441\u043b\u0438\u043d\u0433\u0438 categorii de TBA (Trockenbeerenauslese), Sauternes, Bordeaux).<\/p>\n Ridicarea br\u00e2nzeturi vina la decide\u021bi c\u0103 dori\u021bi s\u0103 eviden\u021bia\u021bi pentru tine? Gust de vin, br\u00e2nzeturi sau preparate cu branza. \u0218i bucura\u021bi-v\u0103 de acest minunat amestec.<\/p>\n","protected":false},"excerpt":{"rendered":" Oamenii iubitori de br\u00e2nz\u0103 \u2013 ferici\u021bi oameni! Br\u00e2nz\u0103 \u2013 el a fost, este \u0219i va fi \u00eentotdeauna. \u00cempreun\u0103 cu alte produse, informa\u021biile ap\u0103rute \u00een via\u021ba omenirii, br\u00e2nz\u0103 joac\u0103 un rol deosebit. \u00cen acela\u0219i timp, el a distribuit, de asemenea, ca \u0219i laptele, dar r\u0103m\u00e2ne \u00eenc\u0103 un tratament. Exist\u0103 opinia c\u0103 prima br\u00e2nz\u0103 a ap\u0103rut \u00eenc\u0103<\/p>\n