{"id":4122,"date":"2019-12-27T21:15:18","date_gmt":"2019-12-27T18:15:18","guid":{"rendered":"http:\/\/vvine.ru\/historia-e-nje-vere-chardonnay\/"},"modified":"2019-12-27T21:15:18","modified_gmt":"2019-12-27T18:15:18","slug":"historia-e-nje-vere-chardonnay","status":"publish","type":"post","link":"https:\/\/vvine.ru\/sq\/historia-e-nje-vere-chardonnay\/","title":{"rendered":"Historia e nj\u00eb ver\u00eb: Chardonnay"},"content":{"rendered":"<p><img decoding=\"async\" src=\"\/wp-content\/uploads\/eda86fe3012794d0f3816517c8c0edda.jpg\" \/><\/p>\n<p>Chardonnay (Chardonnay, Chablis, Pinot Blanc (e diskutueshme), Weiser, Klevner, Weiss Adler, Gamay Blanc \u2013 jan\u00eb rreth 100 sinonime! Kjo \u00ebsht\u00eb nj\u00eb e lasht\u00eb varieteteve t\u00eb rrushit. E ka origjin\u00ebn nga Burgundy (Franc\u00eb). Lider n\u00eb prodhimin e vera e bardh\u00eb. Historia e k\u00ebsaj klase shkon n\u00eb t\u00eb kaluar\u00ebn e larg\u00ebt. Disa historian\u00eb besojn\u00eb se pari vreshtat e k\u00ebtij t\u00eb ndryshme, u soll\u00ebn n\u00eb Evrop\u00eb nga kryqezatat me udh\u00ebtime n\u00eb Lindjen e mesme. N\u00eb librat e lasht\u00eb nuk ka informacion se Chardonnay vjen nga ishulli i Qipros. Nga ky varietet rrushi \u00ebsht\u00eb shum\u00eb e &#8220;v\u00ebllez\u00ebrve&#8221; duke p\u00ebrfshir\u00eb Aligote, frang Noir, pjep\u00ebr dhe t\u00eb tjer\u00ebt. P\u00ebrve\u00e7 k\u00ebsaj, ka shum\u00eb hibride n\u00eb mbar\u00eb bot\u00ebn. <\/p>\n<p>Ai i referohet t\u00eb Evrop\u00ebs Per\u00ebndimore grup. Dhe \u00ebsht\u00eb p\u00ebrdorur p\u00ebr t\u00eb b\u00ebr\u00eb vera e gazuar dhe varietal ver\u00ebrave Chardonnay. Mesatarja periudha e pjekjes \u00ebsht\u00eb 130 dit\u00eb. Nuk i p\u00eblqen t\u00eb pranver\u00ebs ngricat dhe periodike t\u00eb ftoht\u00eb. N\u00eb k\u00ebt\u00eb drejtim, n\u00eb atdheun e tij, kulture, duke e vonuar Bud pushim p\u00ebr 2 jav\u00eb. Shum\u00ebllojshm\u00ebri mbijeton m\u00eb i mir\u00eb n\u00eb rajonet ku ka reshje t\u00eb bollshme dhe vegjetacioni periudha \u00ebsht\u00eb e shkurt\u00ebr. Sa p\u00ebr tok\u00ebn, Chardonnay preferon prej shkum\u00ebsi, balta, calcareous e dherave. <\/p>\n<p>Disa fakte <\/p>\n<table style=\"height: 19px; width: 100%;\">\n<tbody>\n<tr>\n<td>\n<ul>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Mesatarja e pesh\u00ebs s\u00eb manaferrat &#8211; 2-4 oz. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">E pesha mesatare e band\u00eb \u00ebsht\u00eb 150-200 g., i referohet t\u00eb ul\u00ebt n\u00ebnshtrim.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Madh\u00ebsia e tufa t\u00eb vogla ose t\u00eb mesme.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">N\u00eb form\u00eb, ata mund t\u00eb jen\u00eb t\u00eb cilindrik ose cilindrike-konike, t\u00eb dendura apo t\u00eb humbin &#8211; varet nga pjalmimi dhe t\u00eb kushteve n\u00eb rritje. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Ngjyra e manave greenish-t\u00eb verdh\u00eb, me nj\u00eb diell t\u00eb zbeht\u00eb t\u00eb Art\u00eb tan.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Form\u00ebn dhe madh\u00ebsin\u00eb e berries jan\u00eb t\u00eb rrumbullak\u00ebt, t\u00eb vogla ose t\u00eb mesme. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">L\u00ebkura \u00ebsht\u00eb e holl\u00eb.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Shije \u00ebsht\u00eb l\u00ebng dhe e thjesht\u00eb me pak arom\u00eb. <\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Lart\u00ebsia \u2013 t\u00eb mesme t\u00eb fort\u00eb dhe n\u00eb rritje.<\/li>\n<li style=\"color: #676665; font-family: Tahoma, Arial, Helvetica, sans-serif; font-size: 12px;\">Flet\u00eb mesatare, t\u00eb harmonish\u00ebm, reticulate-t\u00eb rrudhur, pak leathery, skajet jan\u00eb t\u00eb vendosur drejt fundit. <\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>\u00a0<\/p>\n<p>\u00cbsht\u00eb e r\u00ebnd\u00ebsishme p\u00ebr t\u00eb koha e korrjes&#8221;. N\u00ebse rrushi kalb, n\u00eb ver\u00eb do t\u00eb kthehet t\u00eb fjetur dhe e shesht\u00eb, p\u00ebr shkak t\u00eb faktit se acid do t\u00eb zhduket. Kur t\u00eb rriten n\u00eb t\u00eb ngroht\u00eb t\u00eb tok\u00ebs e rrit sasin\u00eb e sheqerit n\u00eb l\u00ebng n\u00eb 26%. N\u00eb P\u00ebrgjith\u00ebsi, t\u00eb ndryshme \u00ebsht\u00eb konsideruar t\u00eb leht\u00eb p\u00ebr t\u00eb rriten. Rrushi Chardonnay nuk jan\u00eb kapri\u00e7ioz. Megjithat\u00eb, kjo \u00ebsht\u00eb e k\u00ebrkuar n\u00eb lidhje me tok\u00ebn \u2013 ajo duhet t\u00eb jet\u00eb i volitsh\u00ebm. N\u00ebse rrushi nuk duhet humbur pamjet dhe dielli, mund t\u00eb mos jet\u00eb e mir\u00eb p\u00ebr korrjen. Mesatarisht i q\u00ebndruesh\u00ebm ndaj acar. <\/p>\n<h2>Pronat E Chardonnay<\/h2>\n<p>Ver\u00eb mund t\u00eb p\u00ebrmbaj\u00eb nj\u00eb krejt\u00ebsisht t\u00eb ndjehen t\u00eb ndryshme p\u00ebr shije, nd\u00ebrsa shprehet e hetojn\u00eb. Si aromas e mjalt, vanilje, e gjelb\u00ebr Apple, honeysuckle, lule t\u00eb bardha, marzipan, fruta (dardh\u00eb, mirabelle kumbulla, pjeshk\u00eb, mango, pineapple, ftua), apo edhe kastravec t\u00eb fresk\u00ebt, me plakjen ka sh\u00ebnime e lajthi dhe fruta t\u00eb thata. Nga plakja e ver\u00ebs n\u00eb fu\u00e7i lisi, e manifestuar sh\u00ebnime gjalp\u00eb dhe i pjekur n\u00eb skar\u00eb dolli. Kjo varet nga karakteristikat e fu\u00e7i, druri dhe shkall\u00ebn e pjekje. \u00cbsht\u00eb lisi p\u00ebrdoret p\u00ebr t\u00eb plakjes Chardonnay. Shpesh n\u00eb prodhimin e ver\u00ebs me shtimin e lisi patate t\u00eb skuqura. <\/p>\n<p>N\u00eb bot\u00ebn e ver\u00ebs, ajo \u00ebsht\u00eb konsideruar q\u00eb t\u00eb prishin vera e Chardonnay \u00ebsht\u00eb praktikisht e pamundur. Aromas dhe shijet jan\u00eb t\u00eb p\u00ebrkryer ruhet n\u00eb p\u00ebrgatitje. Ajo karakterizohet si t\u00eb trash\u00eb, t\u00eb rrumbullakosura dhe t\u00eb pasur. Ju mund t\u00eb b\u00ebni nj\u00eb varietal ose t\u00eb p\u00ebrzier me ver\u00eb. Standardi p\u00ebrmbajtjen e sheqerit dhe aciditetit, e Chardonnay \u00ebsht\u00eb p\u00ebrdorur p\u00ebr t\u00eb b\u00ebr\u00eb t\u00eb shk\u00eblqyesh\u00ebm, t\u00eb fort\u00eb ose cafeterias, that\u00eb ose i \u00ebmb\u00ebl (edhe \u00ebmb\u00eblsir\u00eb) ver\u00ebrat.<\/p>\n<p>Ver\u00ebra nga Chardonnay mund t\u00eb konsumohen menj\u00ebher\u00eb pas gatimit, dhe kalitur. N\u00eb procesin e plakjes n\u00eb ver\u00eb zhvillimin e aromave t\u00eb jamball, lajthi, er\u00ebza Orientale, krem.<\/p>\n<p>Shampanj\u00eb &#8220;Blanc de Blancs&#8221; &#8211; m\u00eb e shtrenjt\u00eb shampanj\u00eb, b\u00ebhet vet\u00ebm nga rrushi e k\u00ebtij t\u00eb ndryshme. Nj\u00eb num\u00ebr i madh i premium ver\u00ebrat mund t\u00eb p\u00ebrmbaj\u00eb deri n\u00eb 30% Chardonnay. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chardonnay (Chardonnay, Chablis, Pinot Blanc (e diskutueshme), Weiser, Klevner, Weiss Adler, Gamay Blanc \u2013 jan\u00eb rreth 100 sinonime! Kjo \u00ebsht\u00eb nj\u00eb e lasht\u00eb varieteteve t\u00eb rrushit. E ka origjin\u00ebn nga Burgundy (Franc\u00eb). Lider n\u00eb prodhimin e vera e bardh\u00eb. Historia e k\u00ebsaj klase shkon n\u00eb t\u00eb kaluar\u00ebn e larg\u00ebt. Disa historian\u00eb besojn\u00eb se pari vreshtat<\/p>\n<p class=\"more-link-wrapper\"><a class=\"btn btn-primary\" href=\"https:\/\/vvine.ru\/sq\/historia-e-nje-vere-chardonnay\/\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":3899,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-4122","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-informacion","has_thumb"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts\/4122","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/comments?post=4122"}],"version-history":[{"count":0,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/posts\/4122\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/media\/3899"}],"wp:attachment":[{"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/media?parent=4122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/categories?post=4122"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vvine.ru\/sq\/wp-json\/wp\/v2\/tags?post=4122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}