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Deri m\u00eb sot, p\u00ebrzgjedhja e vera e gazuar \u00ebsht\u00eb mjaft e madhe. N\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos “humbni” t\u00eb prezantosh n\u00eb dyqan, mendoni se \u00e7far\u00eb \u00ebsht\u00eb dallimi n\u00eb mes dukje identike t\u00eb gazuar dhe pije.<\/p>\n
Par\u00eb t\u00eb t\u00eb gjitha, ajo duhet t\u00eb theksohet se jo t\u00eb gjitha ver\u00eb e gazuar \u00ebsht\u00eb shampanj\u00eb. V\u00ebrtet\u00eb shampanj\u00eb (Shampanj\u00eb) \u00ebsht\u00eb konsideruar si vet\u00ebm vera e gazuar prodhuar n\u00eb fr\u00ebngjisht rajonin e shampanj\u00eb. Nga rruga, kjo pije \u00ebsht\u00eb q\u00eb ju nuk mund ta gjeni n\u00eb raftet e supermarketeve, k\u00ebta “p\u00ebrfaq\u00ebsuesit” duhet t\u00eb shikoni n\u00eb ver\u00eb dyqane. Edhe, \u00e7mimi, natyrisht, do t\u00eb ishte e p\u00ebrshtatshme. N\u00ebse ju keni nj\u00eb shum\u00eb modeste t\u00eb buxhetit, at\u00ebher\u00eb alternativa m\u00eb e mir\u00eb do t\u00eb jet\u00eb ver\u00eb e gazuar. Dhe k\u00ebtu mb\u00ebshtetet n\u00eb preferencat tuaja: p\u00ebr t\u00eb dashuruar e ver\u00ebra italiane do t\u00eb p\u00ebrshtaten Prosecco (Veri-Lindore t\u00eb Italis\u00eb), Lambrusco (italisht varieteteve t\u00eb rrushit Lambrusco) dhe Franciacorta (italiane Lombardia), spanjisht Cava, fr\u00ebngjisht Cremant (e b\u00ebra duke p\u00ebrdorur t\u00eb nj\u00ebjt\u00ebn teknologji si champagne, vet\u00ebm n\u00eb nj\u00eb rajon tjet\u00ebr).<\/p>\n
N\u00eb prodhimin e ver\u00ebra me gaz mund t\u00eb p\u00ebrdoret si nj\u00eb ose disa varieteteve t\u00eb rrushit. Shpesh \u00e7do ver\u00eb rajoni zgjedh “tuaj” (Prosecco b\u00ebr\u00eb vet\u00ebm nga Glera).<\/p>\n
Nj\u00eb dallim tjet\u00ebr \u00ebsht\u00eb metoda e prodhimit: Campana \/klasike (tani termi \u00ebsht\u00eb i rezervuar p\u00ebr rajonin champagne) dhe metod\u00ebn e “oomph”.<\/p>\n
Nd\u00ebrsa klasike metod\u00eb primare fermentimi \u00ebsht\u00eb tashm\u00eb e gatshme p\u00ebr t\u00eb “qet\u00ebsuar” pi duke shtuar kallam sheqeri dhe maja. Procesit t\u00eb fermentimit t\u00eb mbahet n\u00eb shishe. Edhe pse gjat\u00eb infuzionit t\u00eb maja vdesin, ata vazhdojn\u00eb t\u00eb japin t\u00eb gjith\u00eb im aromatics p\u00ebr t\u00eb pir\u00eb. Vera e prodhuar nga kjo metod\u00eb duhet t\u00eb krijoj s\u00eb paku 1 vit, n\u00eb m\u00ebnyr\u00eb ideale 2-3 vjet.<\/p>\n
“Bukuri” \u00ebsht\u00eb m\u00eb e thjesht\u00eb: t\u00eb gjith\u00eb procesit t\u00eb fermentimit zhvillohet n\u00eb vulosur tanke (akratofore). K\u00ebtu p\u00ebrqendrimi i maja m\u00eb pak, por infused ver\u00eb t\u00eb shpejt\u00eb – brenda 25 dit\u00ebve. A nuk mendoni se vera e gazuar e prodhuar nga “Sharm” m\u00eb keq se ato t\u00eb prodhuara n\u00eb m\u00ebnyr\u00eb klasike. K\u00ebt\u00eb ver\u00eb do t\u00eb jen\u00eb m\u00eb t\u00eb lehta dhe m\u00eb pak acid.<\/p>\n
P\u00ebr t\u00eb zgjedhur nj\u00eb cil\u00ebsi t\u00eb mir\u00eb shampanj\u00eb, ju duhet t\u00eb harrojm\u00eb p\u00ebr krye mark\u00eb dhe t\u00eb orientohen vet\u00ebm nga informatat n\u00eb etiket\u00eb: rrushit t\u00eb ndryshme, metoda e prodhimit, vendit.<\/p>\n","protected":false},"excerpt":{"rendered":"
Deri m\u00eb sot, p\u00ebrzgjedhja e vera e gazuar \u00ebsht\u00eb mjaft e madhe. N\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb mos “humbni” t\u00eb prezantosh n\u00eb dyqan, mendoni se \u00e7far\u00eb \u00ebsht\u00eb dallimi n\u00eb mes dukje identike t\u00eb gazuar dhe pije. Par\u00eb t\u00eb t\u00eb gjitha, ajo duhet t\u00eb theksohet se jo t\u00eb gjitha ver\u00eb e gazuar \u00ebsht\u00eb shampanj\u00eb. V\u00ebrtet\u00eb shampanj\u00eb (Shampanj\u00eb)<\/p>\n