{"id":5995,"date":"2020-01-04T00:47:14","date_gmt":"2020-01-03T21:47:14","guid":{"rendered":"http:\/\/vvine.ru\/vino-prislusenstvo\/"},"modified":"2020-01-04T00:47:14","modified_gmt":"2020-01-03T21:47:14","slug":"vino-prislusenstvo","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/vino-prislusenstvo\/","title":{"rendered":"V\u00edno pr\u00edslu\u0161enstvo"},"content":{"rendered":"

<\/p>\n

Pitie v\u00edna pou\u017e\u00edvame r\u00f4zne doplnky. Pom\u00e1haj\u00fa n\u00e1m, aby si proces pitie v\u00edna v pr\u00edjemnom prostred\u00ed. Ka\u017ed\u00fd z nich je d\u00f4le\u017eit\u00fd v jeho vlastn\u00fdm sp\u00f4sobom, a spolu pr\u00edslu\u0161enstvo vytvori\u0165 osobitn\u00fa atmosf\u00e9ru.<\/p>\n

Sklo <\/p>\n\n\n\n
<\/td>\n\n

Samozrejme, prv\u00e1 vec, ktor\u00fa by som poveda\u0165, \u017ee je sklo. Vplyv okuliare na vn\u00edmanie chuti je ve\u013emi d\u00f4le\u017eit\u00e9, ke\u010f pitie v\u00edna. Ale s cie\u013eom uspokoji\u0165 nielen chu\u0165ov\u00e9 poh\u00e1riky, ale aj vizu\u00e1lne si proces, rovnako d\u00f4le\u017eit\u00e9 je jeho vzh\u013ead.<\/p>\n

Ak si vytv\u00e1ra\u0165 svoje vlastn\u00e9 kolekcie, odborn\u00edci nazna\u010duj\u00fa, \u017ee maj\u00fa tieto poh\u00e1re:<\/p>\n

    \n
  • \u0160ampansk\u00e9 sklo – sl\u00fa\u017ei ako \u0161ampansk\u00e9 a \u0161umiv\u00e9 v\u00edna.<\/li>\n
  • Poh\u00e1r \u010derstv\u00e9ho bieleho v\u00edna \u2013 Rizling sklo\/SauvignonBlanc.<\/li>\n
  • Poh\u00e1r sud-vo veku biele v\u00edno – poh\u00e1r OAKed Shardonnay\/Montrachet.<\/li>\n
  • Sklo berry nie trieslov\u00e1 \u010derven\u00e9 v\u00edna \u2013 sklo PinotNoire.<\/li>\n
  • Sklo trieslov\u00e1, \u0161trukt\u00farovan\u00e9 \u010derven\u00e9 v\u00edna \u2013 poh\u00e1r CabernetSauvignon.<\/li>\n
  • Poh\u00e1r fortifikovan\u00e9 v\u00edno \u2013 poh\u00e1r Port.<\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    V\u00fdvrtka <\/p>\n\n\n\n
    <\/td>\n\n

    Na u\u013eah\u010denie unsealing f\u013ea\u0161e, ur\u010dite potrebn\u00e9 v\u00fdvrtku.<\/p>\n

    Existuj\u00fa r\u00f4zne modely.<\/p>\n

    \u00daplne prv\u00fd model, vytvoren\u00fd v Anglicku v \u010falekej 1795 – obvykl\u00e9 skrutku ty\u010d s rukov\u00e4\u0165ou.<\/p>\n

    Na Screwpull v\u00fdvrtka, vytvoril G. H. Allen v roku 1979.<\/p>\n

    N\u00f4\u017e sommelier p\u00e1ky, v\u00fdvrtka, ve\u013emi jednoduch\u00e9 pou\u017eitie, zatia\u013e \u010do v dr\u017ebe \u0161peci\u00e1lne zru\u010dnosti. Otvorenie f\u013ea\u0161e s no\u017eom sommelier \u2013 m\u00f4\u017eete z\u00e1ujmu va\u0161ich host\u00ed.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Odkvapk\u00e1vacej <\/p>\n\n\n\n
    <\/td>\n\n

    Nalievanie v\u00edna, je tu mo\u017enos\u0165 spozna\u0165 alebo pokles na obrus. Ak sa chcete vyhn\u00fa\u0165 tomuto probl\u00e9mu, vyna\u0161iel nieko\u013eko zariadenia:<\/p>\n

    DropStop je flexibiln\u00e9 kovov\u00fd disk 76 mm v priemere. Potiahnut\u00e1 \u0161peci\u00e1lnou potrav\u00edn film. Je vlo\u017een\u00fd do hrdla f\u013ea\u0161e a je vhodn\u00fd pre f\u013ea\u0161e s in\u00fdm priemerom. Ve\u013emi jednoduch\u00e9 a \u00fa\u010dinn\u00e9 pou\u017eitie. Tie\u017e, to je ve\u013emi odoln\u00e1. S ich tenk\u00e9 to zni\u017euje pr\u00fad a neumo\u017e\u0148uje vznik kvap\u00f4\u010dky. <\/p>\n

    Kr\u00fa\u017eok \u2013 vhodn\u00fd len pre f\u013ea\u0161e klasickej formy. Materi\u00e1l, ktor\u00fd je vo vn\u00fatri kon\u0161trukcie \u2013 absorbuje tekutiny a zabra\u0148uje \u00faniku. Kr\u00fa\u017eok sa \u013eahko \u010dist\u00ed. <\/p>\n

    Petal \u2013 nie ve\u013emi praktick\u00e9 pou\u017eitie, preto\u017ee je vyroben\u00e9 z plastu a ve\u013emi nestabiln\u00e9. Plus, t\u00e1to odkvapk\u00e1vacej je, \u017ee to vyzer\u00e1 ve\u013emi \u0161t\u00fdlovo na f\u013ea\u0161u. <\/p>\n

    Tryska \u2013 sa pou\u017e\u00edva pre \u0161tandardn\u00e9 krku. Dizajn je usporiadan\u00e9 tak, \u017ee posledn\u00e9 kvapky v\u00edna spadn\u00fa\u0165 sp\u00e4\u0165 do f\u013ea\u0161e. Tento doplnok m\u00e1 jednoduch\u00fd dizajn, vyroben\u00e9 z potrav\u00edn, kvalitn\u00e9 plasty. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Chladi\u010d na f\u013ea\u0161e <\/p>\n\n\n\n
    <\/td>\n\n

    Aby sa zachovala spr\u00e1vna teplota pri pod\u00e1van\u00ed v\u00edna pomocou \u0161peci\u00e1lne chladi\u010de pre f\u013ea\u0161e:<\/p>\n

    Chladi\u010d je zo \u017eeleza alebo plastov\u00e9 vedro. Objem \u013eadu je z\u00e1visl\u00e1 na teplote, obvykle naplnen\u00fd 2\/3 jej objemu. R\u00f4zne farby a ve\u013ekosti. <\/p>\n

    Vec \u2013 ve\u013emi pohodln\u00e9 zariadenie. Nos\u00ed na f\u013ea\u0161u zatia\u013e \u010do serv\u00edrovanie v\u00edna. Pred t\u00fdmto plnen\u00e9 \u0161peci\u00e1lnym g\u00e9lom kryt, chladenie v chladni\u010dke. V\u00fdhodn\u00e9 to je fakt, \u017ee nie je potrebn\u00e9 utiera\u0165 f\u013ea\u0161u v\u00edna ako pri pou\u017eit\u00ed chladnej\u0161ie. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    K\u00f4\u0161 na v\u00edno <\/p>\n\n\n\n
    <\/td>\n\n

    K\u00f4\u0161 na v\u00edno, ke\u010f sl\u00fa\u017eiace \u010derven\u00e9 v\u00edna. Obzvl\u00e1\u0161\u0165 d\u00f4le\u017eit\u00e9, ke\u010f pitnej star\u0161ie v\u00edna s sladkej vode.<\/p>\n

    Umiestnen\u00e9 v ko\u0161i pre f\u013ea\u0161a v\u00edna zhroma\u017e\u010fuje sedimentov tak\u00fdm sp\u00f4sobom, \u017ee br\u00e1ni jeho povedomia, napr\u00edklad pri nalievan\u00ed v\u00edna do karafy. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Decanter <\/p>\n\n\n\n
    <\/td>\n\n

    Teraz p\u00e1r slov o decanter. T\u00e1to sklenen\u00e1 karafa. Star\u00e9, Star\u0161ie v\u00edna \u010dasto vy\u017eaduj\u00fa st\u00e1\u010danie, ako zrazenina v spodnej \u010dasti. Transf\u00faziu vezmite pros\u00edm na vedomie, aby sa zrazenina sa zamiloval do karafy. Nie len star\u00e9 v\u00edna s sedimentov v n\u00fadzi st\u00e1\u010danie. Mlad\u00ed trieslov\u00e1 v\u00edno potrebuje transf\u00fazie. To v\u00e1m d\u00e1va mo\u017enos\u0165 z\u00edska\u0165 dostatok kysl\u00edka viny a by\u0165 pripraven\u00fd na konzum\u00e1ciu. Tento proces sa naz\u00fdva prevzdu\u0161\u0148ovanie. Niekedy decantate mlad\u00fdch v\u00edn m\u00f4\u017eete vzia\u0165 kamko\u013evek od 30 min\u00fat a\u017e nieko\u013eko hod\u00edn.<\/p>\n

    Karafy s\u00fa zvy\u010dajne vyr\u00e1ban\u00e9 zo skla alebo kry\u0161t\u00e1lu. S\u00fa transparentn\u00e9 a je ur\u010den\u00e9 pre \u0161tandardn\u00e9 ve\u013ekosti f\u013ea\u0161e v\u00edna.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    K\u013e\u00fa\u010dov\u00e9 v\u00edna <\/p>\n\n\n\n
    <\/td>\n\n

    Merac\u00ed n\u00e1stroj pre v\u00edno. Bol vytvoren\u00fd chemik a vin\u00e1ra Lorenzo Zanon, ktor\u00ed, naopak, pracoval s najlep\u0161\u00edmi sommeliers Eur\u00f3py. „K\u013e\u00fa\u010d v\u00edna“ – umo\u017e\u0148uje z\u00edska\u0165 inform\u00e1cie o tom, ak\u00e9 v\u00edno bude v roku.<\/p>\n

    Opera\u010dn\u00fd princ\u00edp je celkom jednoduch\u00fd \u2013 „na k\u013e\u00fa\u010d“ kvapky 100 ml v\u00edna a v p\u00e1r sek\u00fand z\u00edskate inform\u00e1cie o v\u00edno. Viac ako 95% pr\u00edpadov je inform\u00e1cie spr\u00e1vna.<\/p>\n

    Je d\u00f4le\u017eit\u00e9 vedie\u0165 \u2013 „v\u00edno tla\u010didlo“ veku v\u00edna. Prienik kovov do kvapaliny je eliminovan\u00fd.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    Nos v\u00edna <\/p>\n\n\n\n
    <\/td>\n\n

    \u0160peci\u00e1lny set na stanovenie v\u00edno ar\u00f3mu. To bolo vytvoren\u00e9 franc\u00fazskeho vin\u00e1ra Jean Lenoir. Sada obsahuje 54 f\u013ea\u0161e s najbe\u017enej\u0161ie a typick\u00e9 v\u00edno v\u00f4ne, ako aj karty opisom v\u00f4ne a v\u00edna, v ktorom sa m\u00f4\u017eete stretn\u00fa\u0165. K dispoz\u00edcii je tie\u017e sada vonia pokazen\u00e9 v\u00edna. <\/p>\n

    Nastavi\u0165 pou\u017e\u00edvan\u00e9 profesion\u00e1lmi, ale pre za\u010diato\u010dn\u00edkov to m\u00f4\u017ee by\u0165 ve\u013emi zauj\u00edmav\u00e9. <\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    V\u00edno teplomer <\/p>\n\n\n\n
    <\/td>\n\n

    Ak chcete ur\u010di\u0165 teplotu v\u00edna. K dispoz\u00edcii s\u00fa 2 typy teplomer vo forme kr\u00fa\u017eku.<\/p>\n

    Kr\u00fa\u017eok zis\u0165uje teplotu f\u013ea\u0161a v\u00edna mimo. Teplomer je zn\u00ed\u017een\u00fd vn\u00fatri.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    \u0160ab\u013ea champagne <\/p>\n\n\n\n
    <\/td>\n\n

    \u0160peci\u00e1lne druhy chladn\u00fdch zbran\u00ed, ktor\u00e9 sa otv\u00e1raj\u00fa \u0161umiv\u00e9 v\u00edno. Otvoren\u00e9 postup sa naz\u00fdva sabrage. Ve\u013emi p\u00f4sobiv\u00fd akciu. Vo Franc\u00fazsku, sabrage je zap\u00edsan\u00e1 v kateg\u00f3rii vysok\u00e9 umenie.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

    Pitie v\u00edna pou\u017e\u00edvame r\u00f4zne doplnky. Pom\u00e1haj\u00fa n\u00e1m, aby si proces pitie v\u00edna v pr\u00edjemnom prostred\u00ed. Ka\u017ed\u00fd z nich je d\u00f4le\u017eit\u00fd v jeho vlastn\u00fdm sp\u00f4sobom, a spolu pr\u00edslu\u0161enstvo vytvori\u0165 osobitn\u00fa atmosf\u00e9ru. Sklo Samozrejme, prv\u00e1 vec, ktor\u00fa by som poveda\u0165, \u017ee je sklo. Vplyv okuliare na vn\u00edmanie chuti je ve\u013emi d\u00f4le\u017eit\u00e9, ke\u010f pitie v\u00edna. Ale s cie\u013eom<\/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":[55],"tags":[],"class_list":["post-5995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-suvisiace-informacie","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/5995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/comments?post=5995"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/5995\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/media\/5699"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/media?parent=5995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=5995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=5995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}