{"id":5998,"date":"2020-01-04T00:48:46","date_gmt":"2020-01-03T21:48:46","guid":{"rendered":"http:\/\/vvine.ru\/maso-a-vino-perfektna-kombinacia\/"},"modified":"2020-01-04T00:48:46","modified_gmt":"2020-01-03T21:48:46","slug":"maso-a-vino-perfektna-kombinacia","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/maso-a-vino-perfektna-kombinacia\/","title":{"rendered":"M\u00e4so a v\u00edno? Perfektn\u00e1 kombin\u00e1cia"},"content":{"rendered":"

<\/p>\n

M\u00e4so a \u010derven\u00e9 v\u00edno \u2013 ide\u00e1lna kombin\u00e1cia! \u00c1no, \u00c1no, to je \u010derven\u00e9 v\u00edno dokonale zv\u00fdrazni\u0165 chu\u0165 ak\u00e9ko\u013evek m\u00e4so. Hoci v\u00fdrobcovia biele v\u00edna m\u00f4\u017eu sta\u0165 ich a pon\u00faka ostr\u00fd maslov\u00e9 Chardonnay na jemn\u00e9 te\u013ea. \u010cerven\u00e1 \u2013 je to perfektn\u00fd doplnok na m\u00e4so. <\/p>\n

Tan\u00edn obsiahnut\u00fd v plnej v\u00fd\u0161ke v \u010derven\u00fdch v\u00edn je neutralizovan\u00fd, tuk obsiahnut\u00fd v m\u00e4se. Preto, ak chcete viac, mastn\u00e9 m\u00e4so, vyberieme viac trieslov\u00e1 v\u00edno, a menej mastn\u00e9 \u2013 naopak. <\/p>\n

M\u00f4\u017eeme vybra\u0165 na v\u00edno na m\u00e4so<\/h2>\n

Steaky rib eye, T-bone, p\u00e1sy chrbta hov\u00e4dzieho m\u00e4sa, ke\u010f vypr\u00e1\u017eanie by\u0165 ve\u013emi \u0161\u0165avnat\u00e9. V\u00edno, aby ho mus\u00ed ma\u0165 dobr\u00fa \u0161trukt\u00faru, svetl\u00e9 triesloviny a dlh\u00fd z\u00e1ver. <\/p>\n

Pro tip: Bordeaux 15 rokov, znamen\u00e1 to super Tuscans, Amarone, Tempranillo z Ribera del Duero, Kalifornia, Cabernet, a \u010cilsk\u00fd alebo Argent\u00ednsku v\u00edna vyroben\u00e9 z odr\u00f4d Cabernet Sauvignon, Carmenere alebo Malbec.<\/p>\n

Steak a Fil\u00e9 „Chateaubriand“ nie je zvl\u00e1\u0161\u0165 mastn\u00e9 m\u00e4so, m\u00f4\u017eete poveda\u0165, \u017ee mno\u017estvo tuku je minim\u00e1lny. V\u00edno vyberte polo\u017eku nie je ostr\u00fd s miernym a m\u00e4kk\u00e9 triesloviny.<\/p>\n

Pro tip: vo veku Bordeaux (nad 15 rokov), Hrub\u00e9 mo\u017enosti Pinot Noir z Burgundska (Pommard, Chambertin), Barollo, Shiraz z Austr\u00e1lie, Pinot Noir z Nov\u00e9ho Z\u00e9landu, Kalifornsk\u00fd Zinfandel, Valpolicella (nie Ripasso), Babaresco, Rioja, ale nie vy\u0161\u0161ej kateg\u00f3rie Crianza.<\/p>\n

Chrbta te\u013eacie \u2013 s jemnou pr\u00edchu\u0165ou podobn\u00e9 Filet steak. Preto vy\u017eaduje ist\u00e9 v\u00edna s jemnou kyselinkou. <\/p>\n

Hov\u00e4dzie alebo brav\u010dov\u00e9 m\u00e4so hamburgery \u2013 obsahuj\u00fa korenie, ktor\u00e9 z nich robia chu\u0165 r\u00f4znorod\u00e9. <\/p>\n

Na fa\u0161\u00edrky, odborn\u00edci nazna\u010duj\u00fa, v\u00edna z Syrah, Grenache a, napr\u00edklad, c\u00f4te r\u00f4tie, Saint-Joseph, chateauneuf-du-Pape, Austr\u00e1lskej a \u010cilsk\u00fd Shiraz.<\/p>\n

Jah\u0148acie m\u00e4so obsahuje dostatok tuku, ale z\u00e1rove\u0148 ve\u013emi jemn\u00fd. V\u00edno sme si, nie je ve\u013emi hlbok\u00fd. <\/p>\n

Pro tip: Pinot Noir z Burgundska alebo Nov\u00fd Z\u00e9land, Nebbiolo z Babaresco m\u00f4\u017ee by\u0165 Rioja, ale nie vy\u0161\u0161ej kateg\u00f3rie Rezervn\u00fd kvality Pinotage z Ju\u017enej Afriky.<\/p>\n

Brav\u010dov\u00e1 pokrmy s\u00fa ve\u013emi r\u00f4znorod\u00e9. M\u00f4\u017eu by\u0165 mastn\u00e9 a \u0161\u0165avnat\u00e9 a such\u00e9. V\u00edno by malo by\u0165 pomerne trieslov\u00e1 a maj\u00fa dobr\u00fa \u00farove\u0148 kyslosti. <\/p>\n

Napr\u00edklad, Tosk\u00e1nskeho v\u00edna z Sangiovese alebo obsahuj\u00face v jej zlo\u017eenie v\u00edna supertuscan \u2013 Brunello di Montalcino, Vino Nobile di Montepulciano a v\u0161etky sl\u00e1vne Chianti.<\/p>\n

Hra \u2013 Jele\u0148, diviak, Buffalo a pod M\u00e4so, po varen\u00ed sa st\u00e1va \u0161t\u00edhle a dokonca aj \u0165a\u017ek\u00e9. \u010casto kuch\u00e1ri prida\u0165 do misky z bob\u00fa\u013e. Hra m\u00e1 v\u00fdrazn\u00fd zvierat v\u00f4\u0148u. <\/p>\n

Vo veku Burgundsk\u00e9 v\u00edna z Pinot Noir, najlep\u0161ie pr\u00edklady z Bordeaux, vo veku klasick\u00e9 Tosk\u00e1nsko \u2013 tu je perfektn\u00fd p\u00e1r, aby sa tento druh m\u00e4sa. <\/p>\n

M\u00e4so z hydiny po varen\u00ed m\u00e1 tendenciu sta\u0165 such\u00e9. <\/p>\n

Odborn\u00edci nazna\u010duj\u00fa, vybra\u0165 kysl\u00e9 v\u00edno s n\u00edzky obsah tan\u00ednu. Napr\u00edklad, Zinfandel, z\u00e1kladn\u00e1 verzia Chianti, jednoduch\u00e9 Pinot Noir z nov\u00e9ho sveta. Biele v\u00edna, sud-vo veku Sauvignon z franc\u00fazskych regi\u00f3nov Puy-fum\u00e9, a Bordeaux v\u00edno.<\/p>\n

Ka\u010dacie m\u00e4so \u2013 vt\u00e1k, ale dos\u0165 mastn\u00e9. Dobr\u00fd Duo by by\u0165 \u010derven\u00e9 v\u00edno s mierne tan\u00edn, ale nie nevyhnutne mlad\u00fdch. Pr\u00edklad \u2013 c\u00f4te du rh\u00f4ne, alebo mlad\u00fd Bordeaux Cru Me\u0161tiackych kateg\u00f3rie.<\/p>\n

Ako pre \u00fadeniny, hlavn\u00fdm pravidlom pri v\u00fdbere v\u00edna je jednoduch\u00e9. Ob\u010derstvenie s\u00fa zvy\u010dajne pod\u00e1van\u00e9 v podve\u010der a v\u00edno bude \u0165a\u017ek\u00e9.<\/p>\n

\u00daden\u00e9 m\u00e4so a \u00fadeniny v kombin\u00e1cii s Siroy a Shiraz, s v\u00f4\u0148ou koren\u00edn v nich obsiahnut\u00e9. <\/p>\n

Semi-such\u00e9 biele v\u00edno m\u00f4\u017ee by\u0165 pod\u00e1van\u00e9 s pate. <\/p>\n

Pri v\u00fdbere v\u00edna, m\u00e4sa, majte na pam\u00e4ti, \u010das\u0165 varenie korenie a om\u00e1\u010dkou. Sp\u00f4sob, ak\u00fdm to bolo pripraven\u00e9. A nem\u00f4\u017eete \u00eds\u0165 zle. <\/p>\n","protected":false},"excerpt":{"rendered":"

M\u00e4so a \u010derven\u00e9 v\u00edno \u2013 ide\u00e1lna kombin\u00e1cia! \u00c1no, \u00c1no, to je \u010derven\u00e9 v\u00edno dokonale zv\u00fdrazni\u0165 chu\u0165 ak\u00e9ko\u013evek m\u00e4so. Hoci v\u00fdrobcovia biele v\u00edna m\u00f4\u017eu sta\u0165 ich a pon\u00faka ostr\u00fd maslov\u00e9 Chardonnay na jemn\u00e9 te\u013ea. \u010cerven\u00e1 \u2013 je to perfektn\u00fd doplnok na m\u00e4so. Tan\u00edn obsiahnut\u00fd v plnej v\u00fd\u0161ke v \u010derven\u00fdch v\u00edn je neutralizovan\u00fd, tuk obsiahnut\u00fd v m\u00e4se.<\/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-5998","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\/5998","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=5998"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/5998\/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=5998"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=5998"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=5998"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}