{"id":5997,"date":"2020-01-04T00:48:17","date_gmt":"2020-01-03T21:48:17","guid":{"rendered":"http:\/\/vvine.ru\/syr-na-vino-alebo-vino-syr\/"},"modified":"2020-01-04T00:48:17","modified_gmt":"2020-01-03T21:48:17","slug":"syr-na-vino-alebo-vino-syr","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/syr-na-vino-alebo-vino-syr\/","title":{"rendered":"Syr na v\u00edno, alebo v\u00edno syr?"},"content":{"rendered":"

<\/p>\n

\u013dudia, ktor\u00ed miluj\u00fa syr \u2013 \u0161\u0165astn\u00ed \u013eudia!<\/p>\n

Syr \u2013 bol, je a v\u017edy bude. Spolu s ostatn\u00fdmi v\u00fdrobkami, objavil sa v \u017eivote \u013eudstva, syr zohr\u00e1va mimoriadne d\u00f4le\u017eit\u00fa \u00falohu. Z\u00e1rove\u0148 je distribuovan\u00fd, rovnako ako mlieko, ale je st\u00e1le lie\u010di\u0165. <\/p>\n

Je veril, \u017ee syr sa prv\u00fdkr\u00e1t objavil pred na\u0161\u00edm letopo\u010dtom v \u00e1zii. Ko\u010dovn\u00e9 kmene sa sna\u017eil zachova\u0165 mlieko ako bielizne, ktor\u00e1 zase obr\u00e1til ju do syra. A a\u017e po dlhej dobe, \u013eudia sa nau\u010dili, aby sa syr umel\u00fdm sp\u00f4sobom. To bolo solen\u00e9, \u00faden\u00e9, namo\u010den\u00e9 v slanom n\u00e1leve, boli napchat\u00e9 do pivnice, „vz\u0165ahuje“ mold, vo V\u0161eobecnosti robil v\u0161etko, \u010do bolo schopn\u00e9 predstavivos\u0165. <\/p>\n

D\u00f4le\u017eit\u00fa \u00falohu pri v\u00fdrobe syra hr\u00e1 v mlieku. Z\u00e1vis\u00ed to od toho, ako \u0161irok\u00fa \u0161\u00edrenie syrov. Hlavne pri v\u00fdrobe syra pou\u017ei\u0165 kravy, kozy, ovce a Byvolie mlieko. <\/p>\n

Nie, \u017ee to nie je vz\u00e1jomne sa dop\u013a\u0148aj\u00fa ako syr a dobr\u00e9 v\u00edno. Samozrejme, \u017ee r\u00f4zne druhy syrov v kombin\u00e1cii s \u00faplne in\u00e9 v\u00edna. Ja by som chcel vedie\u0165 viac o tom…<\/p>\n

Existuj\u00fa dva hlavn\u00e9 faktory, ktor\u00e9 ovplyv\u0148uj\u00fa kombin\u00e1cia v\u00edno a syr je chu\u0165 charakteristiky v\u00edna a chu\u0165 charakteristika syra. <\/p>\n

Vyberte si syr na v\u00edno<\/h2>\n

\u013dahk\u00e9 biele v\u00edno<\/strong><\/p>\n

Po prv\u00e9, budete musie\u0165 ur\u010di\u0165, chu\u0165 v\u00edna \u2013 hustota (oiliness, s\u00fdtos\u0165) alebo kyslos\u0165.<\/p>\n

Biele v\u00edno, Sauvignon Blanc, Riesling alebo Pinot Grigio z Severe Talianska, \u013eahk\u00fd Verdejo zo \u0160panielska a in\u00e9 ako v\u00edno, ktor\u00e9ho chu\u0165 je kysl\u00e1 a m\u00e1 n\u00e1znakmi citrusbust, je pou\u017eitie s m\u00e4kk\u00e9 alebo \u010derstv\u00e9 syry s m\u00e4kk\u00fa \u0161trukt\u00faru a bohat\u00fa chu\u0165. Napr\u00edklad, m\u00f4\u017eete kombinova\u0165 franc\u00fazsky Sauvignon od Sancerre, z Loire, a m\u00e4kk\u00fd syr, Crottin de Chavignol vyroben\u00e9 z kozieho mlieka. \u010eal\u0161ou mo\u017enos\u0165ou je syr brie suchou nemeck\u00fd Rizling r\u00fdnsky. <\/p>\n

Ako pre \u010derstv\u00e9 syry, Ricotta a Manouri ide dobre s Sauvignon Blanc. A, mozzarella a tvaroh tvoria skvel\u00e9 Duo s menej kysl\u00e9 v\u00edna ako Chenin Blanc alebo Semion. Mlad\u00ed Chardonnay je tie\u017e ve\u013emi vhodn\u00e1 na tie druhy syra. <\/p>\n

Je d\u00f4le\u017eit\u00e9 si uvedomi\u0165, \u017ee jemnos\u0165 chuti v\u00edna by mala by\u0165 rovn\u00e1 hladk\u00e1 chu\u0165 syra. Najd\u00f4le\u017eitej\u0161ie pravidlo pri pou\u017e\u00edvan\u00ed \u010derstv\u00e9 syry je schopnos\u0165 by\u0165 schopn\u00fd \u00fasek jeho jazyk, zatia\u013e \u010do v\u00edno sp\u00f4sob\u00ed siln\u00e9 salivation. <\/p>\n

Svie\u017ee biele v\u00edna<\/strong><\/p>\n

Chardonnay zrelo v sude (Burgundsko, Piemont, Tosk\u00e1nsko, USA, \u010cile, Austr\u00e1lia), biela Bordeaux na z\u00e1klade Sauvignon Blanc a Semion, such\u00e9 Alsatian Pinot Gris a podobn\u00e9 v\u00edna maj\u00fa komplexn\u00e1 chu\u0165 a oiliness. Na ich poradia vybra\u0165 syry s neutr\u00e1lnou chu\u0165ou, ale nie ar\u00f3mu. Napr\u00edklad, Romadur \u2013 syr s „pra\u0165“ ko\u017ee. <\/p>\n

Odpor\u00fa\u010dame vysk\u00fa\u0161a\u0165 kombin\u00e1ciu: jemn\u00e9 a pikantn\u00e9 syry \u0160al\u00e1t alebo Romadur v\u00edn, ako s\u00fa Meursault alebo Puligny-Montrachet,alebo Tosk\u00e1nskej Chardonnay.<\/p>\n

Popul\u00e1rne semi-tvrd\u00fd syr z kravsk\u00e9ho mlieka, potiahnut\u00e9 voskom, alebo in\u00e9 krytie, ako Chantelle, Adam, Rokov, Oltermanni, holandsk\u00fd, Kostroma, m\u00f4\u017eu by\u0165 k\u0155men\u00e9, svie\u017ee biele v\u00edna.<\/p>\n

\u010cerven\u00e9 v\u00edna (s obsahom Tonin)<\/strong><\/p>\n

Po prv\u00e9, ur\u010di\u0165 zlo\u017eky chu\u0165 \u2013 taninet alebo kyslos\u0165.<\/p>\n

To tan\u00edn obsiahnut\u00fd v \u010derven\u00e9 v\u00edno, bude hra\u0165 d\u00f4le\u017eit\u00fa \u00falohu pri v\u00fdbere syra. Napr\u00edklad, tvrd\u00e9 syry ako napr\u00edklad taliansky Syr, \u0161panielsky alebo franc\u00fazsky Manchego Gruger zmiernia ranu trieslov\u00edn na chu\u0165ov\u00e9 poh\u00e1riky. V rovnakom \u010dase, ako v\u00edno sp\u00f4sob\u00ed nadmern\u00e9 salivation a kompenzuje sucho v \u00fastach v d\u00f4sledku n\u00edzkej mno\u017estvo vlhkosti v t\u00fdchto syrov. <\/p>\n

Talianske v\u00edna Brunello di Montalcino, v kombin\u00e1cii s Pecorino Romano \u2013 \u017eiv\u00fd pr\u00edklad kombin\u00e1cie trieslov\u00e1 v\u00edno a tvrd\u00fd syr.<\/p>\n

\u010cerven\u00e9 v\u00edna (bez obsahu Tonin)<\/strong><\/p>\n

V\u00edna, vyroben\u00e9 z hrozna odr\u00f4d Pinot Noir maj\u00fa tenk\u00e9 obaly, v\u00fdsledkom v\u00edna s\u00fa \u013eahk\u00e9, takmer trieslov\u00e1. V tomto pr\u00edpade kysel\u00edn zohr\u00e1va d\u00f4le\u017eit\u00fa \u00falohu pri v\u00fdbere syra. Dobr\u00e1 kombin\u00e1cia tak\u00e9to v\u00edno bude m\u00e4kk\u00e1 a semi-tvrd\u00fd syr z kravsk\u00e9ho mlieka – Nuits-Saint-Georges a franc\u00fazsky Camembert, Austr\u00e1lsky Shiraz a EDD.<\/p>\n

Je potrebn\u00e9 zd\u00f4razni\u0165 blue cheese \u2013 DorBlu, Garganzola, Piemont, Lombardia, Roquefort. Tieto syry maj\u00fa ostr\u00fa chu\u0165, ako pou\u017e\u00edvaj\u00fa formy. V\u00edno s obsahom cukru bude najlep\u0161ie pre ich kombin\u00e1cii (kateg\u00f3ria Rizling r\u00fdnsky TBA (Trockenbeerenauslese), Sauternes, Bordeaux).<\/p>\n

V\u00fdber syrov, v\u00edna, ur\u010di\u0165, \u010do chcete zv\u00fdrazni\u0165? Chu\u0165 v\u00edna, syr alebo syr jed\u00e1l. A vychutnajte si tento n\u00e1dhern\u00fd kombin\u00e1cia.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u013dudia, ktor\u00ed miluj\u00fa syr \u2013 \u0161\u0165astn\u00ed \u013eudia! Syr \u2013 bol, je a v\u017edy bude. Spolu s ostatn\u00fdmi v\u00fdrobkami, objavil sa v \u017eivote \u013eudstva, syr zohr\u00e1va mimoriadne d\u00f4le\u017eit\u00fa \u00falohu. Z\u00e1rove\u0148 je distribuovan\u00fd, rovnako ako mlieko, ale je st\u00e1le lie\u010di\u0165. Je veril, \u017ee syr sa prv\u00fdkr\u00e1t objavil pred na\u0161\u00edm letopo\u010dtom v \u00e1zii. Ko\u010dovn\u00e9 kmene sa sna\u017eil zachova\u0165<\/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-5997","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\/5997","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=5997"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/5997\/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=5997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=5997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=5997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}