![](\"\/wp-content\/uploads\/73b2501ee8704c42d226da915ff4cc01.jpg\")
<\/p>\n<\/p>\n
Njer\u00ebzit q\u00eb e duan t\u00eb djath\u00eb njer\u00ebzit t\u00eb lumtur!<\/p>\n
Djath\u00eb \u2013 ai ishte, \u00ebsht\u00eb dhe gjithmon\u00eb do t\u00eb jet\u00eb. S\u00eb bashku me produktet e tjera, u shfaq n\u00eb jet\u00ebn e njer\u00ebzimit, djath\u00eb luan nj\u00eb ve\u00e7an\u00ebrisht i r\u00ebnd\u00ebsish\u00ebm. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb ajo \u00ebsht\u00eb e shp\u00ebrndar\u00eb n\u00eb t\u00eb, si dhe qum\u00ebsht, por \u00ebsht\u00eb ende nj\u00eb trajtojn\u00eb. <\/p>\n
Besohet se djath\u00eb t\u00eb par\u00eb u shfaq para er\u00ebs son\u00eb n\u00eb Lindje. Fiset nomade u p\u00ebrpoq p\u00ebr ruajtjen e qum\u00ebshtit nga m\u00ebnyra e tharjes s\u00eb, e cila nga ana e kthyer at\u00eb n\u00eb djath\u00eb. Dhe vet\u00ebm pas nj\u00eb kohe t\u00eb gjat\u00eb, njer\u00ebzit kan\u00eb m\u00ebsuar p\u00ebr t\u00eb b\u00ebr\u00eb djath\u00eb me metoda artificiale. Ajo ishte e kripura, i tymosur, ngjyhet n\u00eb sh\u00ebllir\u00eb, ishin mbushur n\u00eb bodrum, “mbuluar” myk, n\u00eb P\u00ebrgjith\u00ebsi, b\u00ebn\u00eb gjith\u00e7ka q\u00eb ishte n\u00eb gjendje t\u00eb mir\u00eb. <\/p>\n
Nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm n\u00eb prodhimin e djathit luan n\u00eb qum\u00ebsht. Kjo varet nga t\u00eb tilla nj\u00eb p\u00ebrhapje t\u00eb gjer\u00eb t\u00eb djath\u00eb t\u00eb b\u00ebr\u00eb. Kryesisht n\u00eb procesin e prodhimit t\u00eb djathit t\u00eb p\u00ebrdorni lop\u00eb, dhi, dele dhe Bualli qum\u00ebsht. <\/p>\n
Jo se nuk e plot\u00ebsojn\u00eb nj\u00ebri-tjetrin si djathi dhe ver\u00eb t\u00eb mir\u00eb. Sigurisht, llojet e ndryshme t\u00eb djathit t\u00eb kombinuara me krejt\u00ebsisht t\u00eb ndryshme t\u00eb ver\u00ebrave. Un\u00eb do t\u00eb doja t\u00eb dini m\u00eb shum\u00eb rreth k\u00ebsaj…<\/p>\n
Jan\u00eb dy faktor\u00ebt kryesor\u00eb q\u00eb ndikojn\u00eb n\u00eb kombinim i ver\u00ebs dhe djathi \u00ebsht\u00eb i arom\u00eb karakteristikat e ver\u00ebs dhe shije karakteristikat e djath\u00eb. <\/p>\n
Drita ver\u00eb t\u00eb bardh\u00eb<\/strong><\/p>\n Para s\u00eb gjithash, ju duhet p\u00ebr t\u00eb p\u00ebrcaktuar shijen e ver\u00ebs \u2013 dend\u00ebsia (oiliness, mbushje) apo aciditeti.<\/p>\n Ver\u00eb t\u00eb bardh\u00eb Sauvignon Blanc, Riesling ose Pinot Grigio nga Veriu i Italis\u00eb, i leht\u00eb Verdejo nga Spanja dhe t\u00eb tjera si vera, shije t\u00eb cilit \u00ebsht\u00eb acid dhe l\u00eb t\u00eb kuptohet se e ka citrusbust, \u00ebsht\u00eb q\u00eb t\u00eb p\u00ebrdorin me t\u00eb but\u00eb, t\u00eb fresk\u00ebta ose me rregull djathrat me nj\u00eb cil\u00ebsi t\u00eb but\u00eb dhe t\u00eb pasur shije. P\u00ebr shembull, ju mund t\u00eb kombinohen fr\u00ebngjisht Sauvignon nga nj\u00eb Sancerre, nga Loire, dhe djath\u00eb t\u00eb but\u00eb, Crottin de Chavignol b\u00ebr\u00eb nga qum\u00ebshti i dhis\u00eb. Nj\u00eb tjet\u00ebr opsion \u00ebsht\u00eb e djathit brie me nj\u00eb t\u00eb that\u00eb gjermane Riesling. <\/p>\n Si p\u00ebr t\u00eb fresk\u00ebta djathrat, Gjiza dhe Manouri shkon mir\u00eb me Sauvignon Blanc. Dhe, mocarela dhe gjiz\u00eb p\u00ebrb\u00ebjn\u00eb nj\u00eb Duo e madhe me m\u00eb pak acid ver\u00ebra t\u00eb tilla si Chenin Blanc ose Semion. T\u00eb rinj Chardonnay \u00ebsht\u00eb gjithashtu e p\u00ebrshtatshme p\u00ebr ato lloje t\u00eb djathit. <\/p>\n \u00cbsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb kujtoni q\u00eb but\u00ebsi e shijen e ver\u00ebs duhet t\u00eb jet\u00eb e barabart\u00eb me shije t\u00eb but\u00eb e djathit. M\u00eb t\u00eb r\u00ebnd\u00ebsishme rregulla n\u00eb p\u00ebrdorimin e djathrat e fresk\u00ebta \u00ebsht\u00eb aft\u00ebsia p\u00ebr t\u00eb t\u00eb jet\u00eb n\u00eb gjendje t\u00eb zgjas gjuh\u00ebn e tij, nd\u00ebrsa n\u00eb ver\u00eb do t\u00eb b\u00ebj nj\u00eb fort\u00eb salivation. <\/p>\n E fresk\u00ebt, vera e bardh\u00eb<\/strong><\/p>\n Chardonnay mosh\u00ebs n\u00eb fu\u00e7i (Burgundy, Piedmont, Toscana, SHBA, Kili, Australi), t\u00eb bardh\u00eb Bordeaux bazuar n\u00eb Sauvignon Blanc dhe Semion, e that\u00eb Alsatian Pinot Gris dhe t\u00eb ngjashme vera kan\u00eb nj\u00eb shije komplekse dhe oiliness. Ata k\u00ebshillojn\u00eb p\u00ebr t\u00eb zgjedhur me rregull djathrat me nj\u00eb arom\u00eb neutrale, por jo aromatike. P\u00ebr shembull, Romadur \u2013 djath\u00eb me nj\u00eb “t\u00eb lar\u00eb” l\u00ebkur\u00eb. <\/p>\n Sugjeroj q\u00eb t\u00eb provoni kombinim i: delikate dhe tangy djath\u00eb Marule ose Romadur ver\u00ebra t\u00eb tilla si Meursault ose Puligny-Montrachet,ose nj\u00eb Toskan Chardonnay.<\/p>\n Popullore gjysm\u00eb-hard djath\u00eb nga qum\u00ebshti i lop\u00ebs, t\u00eb lyer me dyll\u00eb t\u00eb tjera ose t\u00eb mbuluar, t\u00eb tilla si Chantelle, Adami, Vjet, Oltermanni, holandisht, Kostroma, gjithashtu mund t\u00eb jen\u00eb t\u00eb ushqyer t\u00eb fresk\u00ebt vera e bardh\u00eb.<\/p>\n Vera e kuqe (q\u00eb p\u00ebrmbajn\u00eb Tonin)<\/strong><\/p>\n S\u00eb pari, e p\u00ebrcaktojn\u00eb p\u00ebrb\u00ebr\u00ebse e shije t\u00eb tij \u2013 taninet apo aciditeti.<\/p>\n Ajo tannin t\u00eb p\u00ebrfshira n\u00eb ver\u00eb t\u00eb kuqe, do t\u00eb luaj\u00eb nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm kur zgjedh djath\u00eb. P\u00ebr shembull, v\u00ebshtir\u00eb t\u00eb djathrave t\u00eb tilla si Italian Djath\u00eb, spanjisht ose fr\u00ebngjisht Manchego Gruger do t\u00eb zbutur goditjen e tannin n\u00eb shije buds. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, si vera do t\u00eb shkaktoj\u00eb bollsh\u00ebm salivation dhe kompenson p\u00ebr goj\u00eb t\u00eb that\u00eb t\u00eb shkaktuara nga sasi t\u00eb ul\u00ebt t\u00eb lag\u00ebshtis\u00eb n\u00eb k\u00ebto djathrave. <\/p>\n I ver\u00ebrave italiane Brunello di Montalcino, e kombinuar me nj\u00eb Pecorino Romano \u2013 nj\u00eb sh\u00ebmbull i gjall\u00eb i nj\u00eb kombinim i tannic ver\u00eb dhe e v\u00ebshtir\u00eb djath\u00eb.<\/p>\n Vera e kuqe (pa p\u00ebrmbajtje Tonin)<\/strong><\/p>\n E vera e prodhuar nga rrushi i varieteteve t\u00eb rrushit Pinot Noir kan\u00eb holl\u00eb l\u00ebkure, duke rezultuar n\u00eb ver\u00ebrat jan\u00eb t\u00eb lehta, gati tannic. N\u00eb k\u00ebt\u00eb rast, aciditeti luan nj\u00eb rol t\u00eb r\u00ebnd\u00ebsish\u00ebm kur zgjedh djath\u00eb. Nj\u00eb kombinim t\u00eb mir\u00eb t\u00eb k\u00ebtyre ver\u00eb do t\u00eb jet\u00eb e but\u00eb dhe gjys\u00ebm e v\u00ebshtir\u00eb djath\u00eb nga qum\u00ebshti i lop\u00ebs – Nuits-Saint-Georges dhe fr\u00ebngjisht Kamember, Australian Shiraz dhe EDD.<\/p>\n \u00cbsht\u00eb e nevojshme p\u00ebr t\u00eb nxjerr\u00eb n\u00eb pah djath\u00eb blu \u2013 DorBlu, Garganzola, Piedmont, Lombardia, rokfor fileto. K\u00ebto djathrave t\u00eb ket\u00eb nj\u00eb shije t\u00eb mpreht\u00eb, si ata p\u00ebrdorin nj\u00eb myk. Ver\u00eb me p\u00ebrmbajtjen e sheqerit, do t\u00eb jet\u00eb m\u00eb mir\u00eb p\u00ebr ta kombinuar (kategoria Riesling TBA (Trockenbeerenauslese), Sauternes, Bordeaux).<\/p>\n P\u00ebrzgjedhja e djathrave t\u00eb ver\u00ebs, p\u00ebr t\u00eb p\u00ebrcaktuar se \u00e7far\u00eb ju doni t\u00eb nxjerr\u00eb n\u00eb pah? Shije vera, djathi ose djath\u00eb en\u00ebt. Dhe t\u00eb g\u00ebzojn\u00eb k\u00ebt\u00eb kombinim i mrekulluesh\u00ebm.<\/p>\n","protected":false},"excerpt":{"rendered":" Njer\u00ebzit q\u00eb e duan t\u00eb djath\u00eb njer\u00ebzit t\u00eb lumtur! Djath\u00eb \u2013 ai ishte, \u00ebsht\u00eb dhe gjithmon\u00eb do t\u00eb jet\u00eb. S\u00eb bashku me produktet e tjera, u shfaq n\u00eb jet\u00ebn e njer\u00ebzimit, djath\u00eb luan nj\u00eb ve\u00e7an\u00ebrisht i r\u00ebnd\u00ebsish\u00ebm. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb ajo \u00ebsht\u00eb e shp\u00ebrndar\u00eb n\u00eb t\u00eb, si dhe qum\u00ebsht, por \u00ebsht\u00eb ende nj\u00eb trajtojn\u00eb.<\/p>\n