{"id":6030,"date":"2020-01-04T01:11:00","date_gmt":"2020-01-03T22:11:00","guid":{"rendered":"http:\/\/vvine.ru\/gruzinske-vino\/"},"modified":"2020-01-04T01:11:00","modified_gmt":"2020-01-03T22:11:00","slug":"gruzinske-vino","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sk\/gruzinske-vino\/","title":{"rendered":"Gruz\u00ednske v\u00edno"},"content":{"rendered":"

<\/p>\n

„Gruz\u00ednsko: kol\u00edska v\u00edna“. To bolo pod\u013ea t\u00fdchto ochrann\u00fdch zn\u00e1mok pred polstoro\u010d\u00edm, gruz\u00ednske v\u00edno pri\u0161iel na Eur\u00f3pskom trhu. Tento v\u00fdre\u010dn\u00fd n\u00e1zov \u2014 nie je dobr\u00fd marketingov\u00fd \u0165ah, ale bez kdeko\u013evek. Gruz\u00ednske v\u00edna maj\u00fa pr\u00edbeh, ktor\u00fd ovplyv\u0148uje nielen pojem „expoz\u00edcia“, ale ich trad\u00edcie, technol\u00f3gi\u00ed, a, samozrejme, zvl\u00e1\u0161tnu chu\u0165. Ale o v\u0161etko pod objedn\u00e1vky.<\/p>\n

Hist\u00f3ria gruz\u00ednske v\u00edno – cesta 8000 rokov.<\/h2>\n

<\/p>\n

V\u00edno archeologick\u00e9 n\u00e1lezy (plavidl\u00e1, lisy), ktor\u00e9 boli objaven\u00e9 na \u00fazem\u00ed modern\u00e9 Gruz\u00ednsko, na potvrdenie te\u00f3rie o obmedzen\u00ed miestne v\u00edno. Na Gruz\u00edncov boli skuto\u010dn\u00e9 inov\u00e1torov v tejto plavidl\u00e1. S\u00fa vyvinut\u00e9 \u0161peci\u00e1lne met\u00f3dy produkcie miestnych v\u00edn z gruz\u00ednska (Kakhetian, Imeretian, karlinske), kultivovan\u00e9 „ich“ odr\u00f4d (teraz asi 500), a na skladovanie v\u00edna pou\u017e\u00edvaj\u00fa nezvy\u010dajn\u00e9 qvevri (ve\u013ek\u00e9 hlinen\u00e9 hrnce).<\/p>\n

V\u00fdroba v\u00edna<\/h2>\n

Dnes, vin\u00e1ri s\u00fa hrd\u00ed na svoj n\u00e1poj, vol\u00e1 ho zvl\u00e1\u0161tne a jedine\u010dn\u00e9. Ale je tam z\u00e1sadn\u00fd rozdiel gruz\u00ednskych v\u00edn od, napr\u00edklad, Eur\u00f3pska naozaj? Samozrejme. A to nie je len hrozno, chu\u0165 v z\u00e1vislosti na klimatick\u00fdch, ale aj v technologick\u00fdch funkci\u00ed. Nie ka\u017ed\u00fd vin\u00e1rstvo v \u0161t\u00e1te sa m\u00f4\u017ee pochv\u00e1li\u0165 ich v\u00fdrobn\u00fdch met\u00f3d, Gruz\u00ednsko-m\u00f4\u017ee. Izolovan\u00e9 Eur\u00f3pskej, Kakheti a Imereti technol\u00f3gie. Eur\u00f3pska. Vintage da\u0165 v drevenom sude a perekinut nohy, extrahovan\u00e9 hroznovej \u0161\u0165avy je skvasi\u0165. Pri v\u00fdrobe \u010derven\u00e9ho v\u00edna, \u0161\u0165ava zostane aj a poko\u017eky. T\u00e1to technol\u00f3gia je intuit\u00edvne a zn\u00e1me Eur\u00f3pskych spotrebite\u013eov, ale na gruz\u00ednske v\u00edno poch\u00e1dzaj\u00face nem\u00e1 \u017eiadny priamy vz\u0165ah.<\/p>\n

<\/p>\n

\u010eal\u0161ia vec je Kakhetian met\u00f3da, pri rozmlia\u017edeniu bobule (spolu s poko\u017ekou, semen\u00e1 a pobo\u010diek) je posunut\u00fd v qvevri, ktor\u00e9 s\u00fa pochovan\u00e9 v zemi. V\u00edno je chradne pri kon\u0161tantnej teplote 14-15 stup\u0148ov pre 3-4 mesiace. A potom f\u013ea\u0161kovan\u00e9 pre \u010fal\u0161ie skladovanie a spotreba. Gruz\u00ednske v\u00edno vyroben\u00e9 touto met\u00f3dou maj\u00fa \u0161peci\u00e1lne trpkos\u0165ou a chu\u0165 intenzity.<\/p>\n

Imeretian technol\u00f3gia je kr\u00ed\u017eenec Kakheti a Eur\u00f3pskej. Vr\u00e1skav\u00fd hrozna s ko\u017eou, ale bez pobo\u010diek, \u010do v\u00e1m umo\u017en\u00ed z\u00edska\u0165 viac jemn\u00fa chu\u0165, a dobu skladovania v qvevri nepresahuje 2-3 mesiacov.<\/p>\n

<\/p>\n

Rozpr\u00e1vanie o gruz\u00ednske v\u00edno, nehovoriac o jedine\u010dn\u00fd sp\u00f4sob v\u00fdroby sladk\u00e9 v\u00edna. Hrozno sa zber\u00e1 po\u010das jeho vy\u0161\u0161\u00ed obsah cukru a kvasn\u00fd proces prebieha pri teplote asi 4-5 stup\u0148ov. Po\u010das tohto procesu, \u010das\u0165 cukru je „vstreb\u00e1va“ t\u00fdm, kvasinky, \u010d\u00edm z\u00edskanie semi-sladk\u00e9 n\u00e1poje. Kvasenie je zastaven\u00e9 chladenie, nie pod\u013ea toho liehu. Gruz\u00ednska semi-sladk\u00e9 Khvanchkara nie je \u0161umiv\u00e9 a nie \u0161ampansk\u00e9, aj ke\u010f s bubliny.<\/p>\n

Vin\u00e1rskych regi\u00f3nov Gruz\u00ednska<\/h3>\n

<\/p>\n

Centrum gruz\u00ednskeho vin\u00e1rstva, samozrejme, je regi\u00f3ne Kakheti. Kakheti \u2013 v\u00edno centrum. Pribli\u017ene 65% v\u0161etk\u00fdch v\u00edno vyroben\u00e9 tam. Hlavn\u00e9 odrody je pova\u017eovan\u00fd za \u010derven\u00e1 Saperavi.<\/p>\n

Hoci \u00fazem\u00ed Racha-Lechkhumi je relat\u00edvne malom \u00fazem\u00ed, rozmanitos\u0165 odr\u00f4d, je \u00fa\u017easn\u00e9. Racha-Lechkhumi je rod\u00e1k z Khvanchkara.<\/p>\n

Dobr\u00e9 klimatick\u00e9 podmienky Kartli, bolo mo\u017en\u00e9 vyrobi\u0165 nielen Pr\u00edbor, gruz\u00ednske v\u00edno, ale \u0161umiv\u00e9 („Antinori“).<\/p>\n

Na Z\u00e1pade krajiny je Imereti, ktor\u00e9 produkuj\u00fa vynikaj\u00face such\u00e9 biele v\u00edno, s pou\u017eit\u00edm starovek\u00fdch technol\u00f3gi\u00ed (Imereti).<\/p>\n

Najlep\u0161ie gruz\u00ednskych v\u00edn<\/h3>\n

Hoci gruz\u00ednskeho vin\u00e1rstva je zakorenen\u00e9 hlboko do hist\u00f3rie, aktu\u00e1lneho v\u00fdroby je st\u00e1le „produkt“ 20. storo\u010dia, ke\u010f sa za\u010dala nov\u00e1 etapa o\u017eivenie po Sovietskej \u00e9ry kolapsu, kde hlavn\u00e9 po\u017eiadavky boli kvality a kvantity. T\u00e1to doba bola \u0165a\u017ek\u00e1 rana do poves\u0165 v\u00edna. Vin\u00e1ri trvalo nieko\u013eko desa\u0165ro\u010d\u00ed gruz\u00ednske v\u00edno op\u00e4\u0165 vn\u00edman\u00e1 ako true „n\u00e1poj bohov“.<\/p>\n

Od „prv\u00e9 stretnutie“ Kazachstan gruz\u00ednske v\u00edna, trvalo nieko\u013eko desa\u0165ro\u010d\u00ed, no napriek tomu ob\u013e\u00fabenosti n\u00e1pojov je st\u00e1le vysok\u00e1. TOP 9 z najlep\u0161\u00edch gruz\u00ednske v\u00edna na v\u00edno, stojany Kazachstanu:<\/p>\n

<\/p>\n

1. Nespornou a unchallenged leader – „Kindzmarauli“. Sladk\u00e9 v\u00edno s intenz\u00edvnou farbou, vyv\u00e1\u017eenou chu\u0165ou a v\u00f4\u0148ou zrel\u00e9 \u010dere\u0161ne.<\/p>\n

<\/p>\n

2. P\u00fdchou gruz\u00ednske v\u00edno „Tsinandali“. Biela elix\u00edr s jemn\u00fa chu\u0165 a u\u0161\u013eachtil\u00fd farby. <\/p>\n

<\/p>\n

3. A s n\u00e1zvom z\u00e1stupca – „Khvanchkara“. Red „Khvanchkara“ opakovane sa stal v\u00ed\u0165azom medzin\u00e1rodn\u00fdch s\u00fa\u0165a\u017e\u00ed, ale hlavn\u00fa cenu \u2013 l\u00e1ska medzi spotrebite\u013emi. M\u00e1 zamatovej chuti, ktor\u00fd m\u00f4\u017ee by\u0165 vypo\u010dut\u00fd v pozn\u00e1mkach malinov\u00e1.<\/p>\n

<\/p>\n

4. \u010cerven\u00e9 „Saperavi“ je vyroben\u00e9 z rovnakej odrody. N\u00e1poj m\u00e1 tmavo gran\u00e1tovej farby a osvie\u017euj\u00facu chu\u0165.<\/p>\n

<\/p>\n

5. „Chelty \u010derven\u00e1“ patr\u00ed do kateg\u00f3rie \u0161peci\u00e1lnych v\u00edno m\u00e1 pekn\u00e9 slama farba, prekvapivo m\u00e4kk\u00e9 chu\u0165 a bohat\u00e9 ovocn\u00e9 kytice.<\/p>\n

<\/p>\n

6. Charakteristick\u00fa \u010derven\u00fa „Akhasheni“. Vo va\u0161om sklo farba rub\u00edny luxusn\u00e9, korenist\u00fa v\u00f4\u0148u a harmonick\u00fa chu\u0165. V z\u00e1vere zvukov\u00e9 pozn\u00e1mky z \u010dokol\u00e1dy.<\/p>\n

<\/p>\n

7. Predstavite\u013e bieleho v\u00edna „Alazani valley“. Semi-sladk\u00e9, s jemn\u00fa chu\u0165 a pr\u00edjemn\u00fa ar\u00f3mu.<\/p>\n

<\/p>\n

8. „Alazani valley“ (\u010derven\u00e1). Sp\u00e1ja v sebe bohatstvo farieb, bezkonkuren\u010dn\u00e9 ar\u00f3my a zamatovej chuti.<\/p>\n

<\/p>\n

9. Pr\u00edrodn\u00e1 biela Pirosmani: jant\u00e1rov\u00e1 farby a pozoruhodn\u00e9 ovocnou pr\u00edchu\u0165ou (hru\u0161ka, citr\u00f3n, brosky\u0148a).<\/p>\n","protected":false},"excerpt":{"rendered":"

„Gruz\u00ednsko: kol\u00edska v\u00edna“. To bolo pod\u013ea t\u00fdchto ochrann\u00fdch zn\u00e1mok pred polstoro\u010d\u00edm, gruz\u00ednske v\u00edno pri\u0161iel na Eur\u00f3pskom trhu. Tento v\u00fdre\u010dn\u00fd n\u00e1zov \u2014 nie je dobr\u00fd marketingov\u00fd \u0165ah, ale bez kdeko\u013evek. Gruz\u00ednske v\u00edna maj\u00fa pr\u00edbeh, ktor\u00fd ovplyv\u0148uje nielen pojem „expoz\u00edcia“, ale ich trad\u00edcie, technol\u00f3gi\u00ed, a, samozrejme, zvl\u00e1\u0161tnu chu\u0165. Ale o v\u0161etko pod objedn\u00e1vky. Hist\u00f3ria gruz\u00ednske v\u00edno –<\/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-6030","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\/6030","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=6030"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/posts\/6030\/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=6030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/categories?post=6030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sk\/wp-json\/wp\/v2\/tags?post=6030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}