{"id":5883,"date":"2020-01-03T22:10:08","date_gmt":"2020-01-03T19:10:08","guid":{"rendered":"http:\/\/vvine.ru\/sampanie-in-kazahstan\/"},"modified":"2020-01-03T22:10:08","modified_gmt":"2020-01-03T19:10:08","slug":"sampanie-in-kazahstan","status":"publish","type":"post","link":"https:\/\/vvine.ru\/ro\/sampanie-in-kazahstan\/","title":{"rendered":"\u0218ampanie \u00een Kazahstan"},"content":{"rendered":"

<\/p>\n

\u0218ampanie \u00een Kazahstan mult timp \u00een urm\u0103 a devenit sinonim cu s\u0103rb\u0103tori \u0219i zgomotos \u0437\u0430\u0441\u0442\u043e\u043b\u044c\u0435\u0432, f\u0103r\u0103 a-l escorta este greu de imaginat o \u00eent\u00e2lnire a Anului Nou sau s\u0103rb\u0103torirea zilei de na\u0219tere. Dar nu toat\u0103 lumea \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044e este cunoscut faptul c\u0103 \u0219ampania este doar un tip de vin spumant, \u0219i nu fiecare „\u0448\u0438\u043f\u0443\u0447\u0435\u0435” poate s\u0103 poarte acest nume m\u00e2ndru.<\/p>\n

<\/p>\n

S\u0103 ia cuno\u0219tin\u021b\u0103. Sampanie – vin spumant, care este fabricat \u00een regiunea francez\u0103 Champagne (\u0219i numai acolo), prin dubla fermentare a n\u0103molului de b\u0103utur\u0103. Francezilor a reu\u0219it s\u0103-\u0219i apere istoric\u0103 suprema\u021bia \u00een produc\u021bia de b\u0103utur\u0103, dar, de asemenea, fixa dreptul de a produce „curs de \u0219ampanie”.<\/p>\n

Istoria cre\u0103rii de \u0219ampanie sau \u00eembl\u00e2nzirea scorpiei<\/h2>\n

Unele surse atribuie descoperirea \u0448\u0438\u043f\u0443\u0447\u0435\u0433\u043e vin de Casa Pierre \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0443, care locuia \u00een secolul al 17-lea. Cu siguranta o sa merite \u00een dezvoltarea \u0219i popularizarea de b\u0103utur\u0103 este dificil de a supraestima, dar adev\u0103ra\u021bi descoperitori au fost slujitori ai m\u0103n\u0103stirii Saint-Hilaire. Reteta lor nu a fost \u021binut sub parafa „secret” \u0219i a fost destul de simplu. \u0428\u0438\u043f\u0443\u0447\u0435\u0441\u0442\u044c a fost atins prin suplimentare de fermentare finit de vin alb, \u00een care interioarele de zah\u0103r, dup\u0103 care amestecul \u0437\u0430\u043a\u0443\u043f\u043e\u0440\u0438\u0432\u0430\u043b\u0430\u0441\u044c \u0219i \u043e\u0441\u0442\u0430\u0432\u043b\u044f\u043b\u0430\u0441\u044c pentru fermentare pe toat\u0103 iarna. Rezultatul nu este \u00eentotdeauna posibil de a anticipa: o parte din sticle \u0432\u0437\u0440\u044b\u0432\u0430\u043b\u0430\u0441\u044c \u00eenainte de data scaden\u021bei, al\u021bii au avut coroziv gust de drojdie. Dar printre fugarii au fost \u0219i cei care \u043f\u044c\u044f\u043d\u0438\u043b\u0438 lor arom\u0103 delicat\u0103 \u0219i gust rafinat. Astfel de exemplare \u0219i a cucerit inima Casa \u041f\u0435\u0440\u0438\u043d\u044c\u043e\u043d\u0430, care a fost nevoie de c\u00e2teva decenii pentru „\u043e\u0442\u0448\u043b\u0438\u0444\u043e\u0432\u043a\u0438” prescrip\u021bie medical\u0103. Produc\u021bia de \u0219ampanie a fost plin\u0103 cu multe secrete, care au fost dezv\u0103luite numai dup\u0103 moartea maestrului. Printre ei, \u0219i utilizarea de sticle cu o grosime de sticl\u0103 (limba englez\u0103), \u0219i un cupaj de struguri, \u0219i „consolidarea” dopuri de fr\u00e2nghie. Acest spumant a devenit o veritabil\u0103 carte de vizit\u0103 provincia Champagne.<\/p>\n

<\/p>\n

Ani mai t\u00e2rziu, acest vin a devenit at\u00e2t de popular, c\u0103 fiecare a vrut s\u0103 se al\u0103ture lui producere, \u0219i vin spumant au \u00eenceput s\u0103 produc\u0103 \u00een \u00eentreaga lume. Dar \u00een fiecare \u021bar\u0103 care a luat numele s\u0103u, a\u0219a cum raliului tratatul de la 1891 denumirea de „\u0219ampanie” a fost consacrat \u00een aceia\u0219i regiune a Fran\u021bei. \u00cen alte regiuni franceze \u0219ampanie \u00eenlocuiesc spumant Cremant, \u00een Spania beau Cava, \u00een Germania – Sekt, iar \u00een Italia – spumante sau prosecco.<\/p>\n

Diferen\u021bele \u00eentre \u0219ampanie \u0219i vin spumant<\/strong><\/h2>\n

\u0218ampanie \u2013 un sinonim pentru lux, bun\u0103stare \u0219i excelenta de gust. Dac\u0103 dori\u021bi s\u0103 sublinieze \u0441\u0442\u0430\u0442\u0443\u0441\u043d\u043e\u0441\u0442\u044c un eveniment, da preferin\u021b\u0103 cu adev\u0103rat \u0448\u0430\u043c\u043f\u0430\u043d\u0441\u043a\u043e\u043c\u0443, \u0219i nu de „fratele mai mic” vinurilor spumante. De\u0219i sticle \u0219i \u043f\u0435\u043d\u043d\u044b\u0435 spray de la aceste vinuri sunt asem\u0103n\u0103toare, diferen\u021bele dintre ele \u00eenc\u0103 sunt substan\u021biale.<\/p>\n

<\/p>\n

  • Componen\u021ba. Pentru produc\u021bia de \u0219ampanie folosesc numai urm\u0103toarele soiuri de struguri: Pinot Noir, Pinot \u041c\u0438\u043d\u044c\u0435 \u0219i alb Chardonnay. \u00cen timp ce, pentru fabricarea vinului spumant se pot utiliza combina\u021bii de diferite soiuri.<\/li>\n
  • Rodina. Originalul este produs \u00een regiunea francez\u0103 Champagne.<\/li>\n
  • Rodina. Originalul este produs \u00een regiunea francez\u0103 Champagne. <\/li>\n
  • Metoda. La fabricarea lor se utilizeaz\u0103 numai metoda clasic. Procesul de fabricare a vinurilor spumante \u2013 nu at\u00e2t de categoric. Aplic\u0103: clasic, Farmec sau chiar \u0433\u0430\u0437\u0438\u0440\u043e\u0432\u0430\u043d\u0438\u0435.<\/li>\n

    Tipuri de \u0219ampanie<\/strong><\/h3>\n

    Ca \u0219i pentru vinuri lini\u0219tite, la spumante (\u0219ampanie \u0219i nu este o excep\u021bie) are propria clasificare: dup\u0103 con\u021binutul de zah\u0103r, de culoare, \u043c\u0430\u0440\u043e\u0447\u043d\u043e\u0435\/nu \u043c\u0430\u0440\u043e\u0447\u043d\u043e\u0435.<\/p>\n

    De dulciuri: doux (dulce), demi-sec (demisec), sec (uscat), extra sec (extra-uscat), brut (aproape complet uscat), extra brut (f\u0103r\u0103 adaos de zah\u0103r).<\/p>\n

    <\/p>\n

    Gama de culori \u00eemparte vinul ro\u0219u, roz \u0219i alb.<\/p>\n

    Dac\u0103 sticla nu de marca „\u043c\u0430\u0440\u043e\u0447\u043d\u043e\u0435”, atunci este \u043d\u0435\u043c\u0430\u0440\u043e\u0447\u043d\u043e\u0435. Sa produc dintr-un amestec de boabe de struguri ani diferi\u021bi. Atunci cum de epoc\u0103 \u2014 vinuri din fructe de padure de un an.<\/p>\n

    O sticl\u0103 de \u0219ampanie \u0219i reguli de depunere a<\/strong><\/h3>\n

    Desigur, mai familiar nostru de ochi este un standard de sticla (750ml), dar op\u021biunile pentru rezervoarele de \u0219ampanie nu se termina aici. Urm\u0103toarele popularitate merg de 1,5 litri „magnum” \u0219i 3 litri de „ieroboam”, \u0219i \u00eenc\u0103 aproximativ o duzin\u0103 de diferite forme \u0219i volume, cea mai mare dintre care – de 30 de litri de „melchizedek”.<\/p>\n

    <\/p>\n

    \u0218ampanie \u2014 este foarte delicat b\u0103utur\u0103, \u0219i incorect selectat\u0103 temperatura de (mare) poate avea impact negativ la nivel de „\u0448\u0438\u043f\u0443\u0447\u0435\u0441\u0442\u0438”. B\u0103utura trebuie s\u0103 fie r\u0103cit la o temperatur\u0103 de 6-8\u00b0C. Dar numai nu \u00een congelator, optim ar fi caldarusa cu ghea\u021b\u0103 \u0219i ap\u0103. Aminti\u021bi-v\u0103 c\u0103 \u043f\u0435\u0440\u0435\u043e\u0445\u043b\u0430\u0436\u0434\u0435\u043d\u043d\u043e\u0435 \u0219ampanie complet lipsit de gust \u0219i arom\u0103, prin urmare, nu \u00eencerca\u021bi s\u0103-l \u00eenghe\u021be. Champagne \u2014 cel mai bun aperitiv, \u00eenainte de masa de baz\u0103. Cu toate acestea, dac\u0103 totu\u0219i dori\u021bi s\u0103 combine \u0219ampanie cu alimente, atunci este necesar s\u0103 ne amintim principiul de baz\u0103 uscat\u0103 la acru \u0219i s\u0103rat, carne de dulce la deserturi \u0219i fructe.<\/p>\n

    Popular \u0219ampanie \u00een Kazahstan<\/strong><\/h3>\n

    Compatrio\u021bii no\u0219tri cu pl\u0103cere includ \u0219ampanie la un meniu de s\u0103rb\u0103toare. Cele mai populare tipuri de \u0219ampanie \u00een Kazahstan sunt considerate a fi:<\/p>\n

    <\/p>\n

    Laurent-Perrier DemiSec – b\u0103utur\u0103 de elit\u0103. Gustul fin, de neuitat, un buchet complex \u0219i nobil de culoare aurie. Rafinat \u0219ampanie fran\u021buzeasc\u0103 de multe ori alege ca un cadou.<\/p>\n

    <\/p>\n

    Laurent-Perrier Cuvee Rose este unic \u00een toat\u0103 lumea: de produc\u021bie (care „se na\u0219te” roz), design de sticla, de gust. Gust moale \u0219i boabe de parfum.<\/p>\n

    <\/p>\n

    Laurent-Perrier Grand Siecle. Una dintre cele mai bune \u0219ampanii din lume. Corpolent un gust r\u0103coritor \u0219i de lung\u0103 durat\u0103 aroma de citrice.<\/p>\n

    <\/p>\n

    Echilibrat \u0219i luminos Laurent-Perrier Millesime. Bog\u0103\u021bia de aroma (de flori \u0219i miere de note), gustul de neuitat \u0219i o lung\u0103 perioad\u0103 de gust.<\/p>\n

    <\/p>\n

    Laurent-Perrier Brut \u2013 cartea de vizit\u0103 a casei Laurent-Perrier. Proasp\u0103t, elegant, cel mai bun.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \u0218ampanie \u00een Kazahstan mult timp \u00een urm\u0103 a devenit sinonim cu s\u0103rb\u0103tori \u0219i zgomotos \u0437\u0430\u0441\u0442\u043e\u043b\u044c\u0435\u0432, f\u0103r\u0103 a-l escorta este greu de imaginat o \u00eent\u00e2lnire a Anului Nou sau s\u0103rb\u0103torirea zilei de na\u0219tere. Dar nu toat\u0103 lumea \u043f\u043e\u0447\u0438\u0442\u0430\u0442\u0435\u043b\u044e este cunoscut faptul c\u0103 \u0219ampania este doar un tip de vin spumant, \u0219i nu fiecare „\u0448\u0438\u043f\u0443\u0447\u0435\u0435” poate s\u0103<\/p>\n

    Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":5699,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[53],"tags":[],"class_list":["post-5883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informatii-conexe","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts\/5883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/comments?post=5883"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/posts\/5883\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/media\/5699"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/media?parent=5883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/categories?post=5883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/ro\/wp-json\/wp\/v2\/tags?post=5883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}