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<\/p>\nVera \u00ebsht\u00eb nj\u00eb delikat t\u00eb pir\u00eb, mund t\u00eb ruhen p\u00ebr dekada t\u00eb t\u00ebra n\u00eb en\u00eb t\u00eb vulosur, t\u00eb p\u00ebrmir\u00ebsuar shijen e saj, por ajo do t\u00eb p\u00ebrkeq\u00ebsohet n\u00eb nj\u00eb \u00e7\u00ebshtje dit\u00ebsh n\u00eb nj\u00eb en\u00eb t\u00eb hapur. N\u00ebse ju jeni t\u00eb kultur\u00ebs konsumojn\u00eb pije (1-2 gota n\u00eb dit\u00eb) ose t\u00eb p\u00ebrdorin “dhurat\u00eb e per\u00ebndive” ekskluzivisht p\u00ebr t\u00eb kuzhin\u00ebs q\u00ebllime, problemi i ruajtjes s\u00eb shije filluar shishe p\u00ebr ju \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme.<\/p>\n
Pasi ver\u00eb ishte uncorked, dhe hap\u00ebsir\u00ebn n\u00eb mes p\u00ebrmbajtjes dhe qaf\u00eb t\u00eb mbushur me oksigjen, fillon procesin e oksidimit. Ky proces jo vet\u00ebm q\u00eb mund t\u00eb zvog\u00ebloj\u00eb shijen e ver\u00ebs, por edhe plot\u00ebsisht e rr\u00ebnojn\u00eb at\u00eb, duke e kthyer at\u00eb n\u00eb uthull. Dhe edhe pse win “oksidimit” \u00ebsht\u00eb krejt\u00ebsisht e pamundur, ka nj\u00eb num\u00ebr t\u00eb teknikave q\u00eb do t\u00eb ndihmoj\u00eb at\u00eb p\u00ebr t\u00eb ngadal\u00ebsuar. Kjo do t\u00eb na ndihmoj\u00eb nj\u00eb njohuri e ver\u00ebs, mosh\u00ebn e saj dhe prodhimin metod\u00eb.<\/p>\n
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Dallimi n\u00eb mes t\u00eb kuqe, me gaz dhe t\u00eb bardh\u00eb nuk \u00ebsht\u00eb vet\u00ebm ngjyra dhe forc\u00ebn, por edhe n\u00eb koh\u00ebzgjatjen e “jet\u00ebs”.<\/p>\n
T\u00eb bardha, roze dhe t\u00eb lehta vera e kuqe mund t\u00eb ruhen t\u00eb hapur p\u00ebr 1-3 dit\u00eb, dhe frutat e tyre dhe bouquets pothuajse menj\u00ebher\u00eb zhduket.<\/p>\n
Trash\u00eb t\u00eb Kuqet, t\u00eb tilla si Cabernet Sauvignon, pas 1-2 dit\u00eb mund t\u00eb jet\u00eb edhe m\u00eb mir\u00eb dhe t\u00eb but\u00eb, por pas 3 dit\u00eb, pi humb shijen e saj. Jeta e hapur nj\u00eb shishe me gaz jasht\u00ebzakonisht t\u00eb shkurt\u00ebr \u2014 jo m\u00eb shum\u00eb se 4 or\u00eb. Menj\u00ebher\u00eb pas hapjes ajo fizzles jasht\u00eb. M\u00eb t\u00eb gjat\u00eb-t\u00eb depozituara t\u00eb fortifikuara p\u00ebrfaq\u00ebsues (Sauternes, sherry, Madeira). P\u00ebrmbajtja e lart\u00eb e sheqerit dhe alkool p\u00ebr t\u00eb p\u00ebrballuar me presionin e oksigjenit gjat\u00eb 7 dit\u00ebve.<\/p>\n
Transfuzioni: mbetura pije mund t\u00eb jet\u00eb derdhur n\u00eb nj\u00eb en\u00eb m\u00eb t\u00eb vog\u00ebl, mbushur at\u00eb p\u00ebrplot me ver\u00eb. Nj\u00eb mund\u00ebsi e madhe do t\u00eb jet\u00eb nj\u00eb shishe qelqi me kapak vidhos. Kjo metod\u00eb \u00ebsht\u00eb e p\u00ebrshtatshme p\u00ebr ver\u00ebra t\u00eb rinj, collectible \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb mos p\u00ebr t\u00eb ruajtur pas shfryt\u00ebzimit.<\/p>\n
Ftohje: “vera e l\u00ebna” mund t\u00eb vendosen n\u00eb nj\u00eb vend t\u00eb fresk\u00ebt (frigorifer) p\u00ebr t\u00eb ngadalt\u00eb t\u00eb procesit t\u00eb oksidimit. N\u00ebse ky opsion \u00ebsht\u00eb zgjedhur, p\u00ebr ruajtjen e t\u00eb kuqe, mos harroni t\u00eb merrni at\u00eb nga frigorifer 30 minuta para se t\u00eb p\u00ebrdorni.<\/p>\n
Vakum: nuk jan\u00eb t\u00eb ve\u00e7ant\u00eb pajisjet q\u00eb thithin oksigjen nga nj\u00eb en\u00eb, mbyllja e qaf\u00ebs s\u00eb nj\u00eb t\u00eb ngushta tub. Kjo metod\u00eb ka nj\u00eb penges\u00eb – s\u00eb bashku me pomponte oksigjen dhe nj\u00eb t\u00eb ve\u00e7ant\u00eb “fluturuar” lidhjet, duke formuar pije.<\/p>\n
E azotit me nj\u00eb shiring\u00eb n\u00eb nj\u00eb en\u00eb t\u00eb azot t\u00eb l\u00ebng\u00ebt \u00ebsht\u00eb futur. Nj\u00eb metod\u00eb e till\u00eb \u00ebsht\u00eb mjaft e r\u00ebnd\u00eb, pasi duhet t\u00eb gjejn\u00eb nj\u00eb vend p\u00ebr t\u00eb ruajtur t\u00eb mbetur n\u00eb nj\u00eb t\u00eb azotit tank.<\/p>\n
T\u00eb kuzhin\u00ebs: p\u00ebrmbajtjen e shishes mund t\u00eb jet\u00eb derdhur n\u00eb molds p\u00ebr akull dhe t\u00eb ngrir\u00eb. T\u00eb tilla akull mund t\u00eb p\u00ebrdoret p\u00ebr salcat, mishit dhe desserts.<\/p>\n
Ajo duhet t\u00eb theksohet se asnj\u00eb nga metodat ekzistuese nuk jan\u00eb n\u00eb gjendje p\u00ebr t\u00eb ruajtur sh\u00ebnimin origjinal t\u00eb shijes. Dhe n\u00ebse keni ver\u00eb, at\u00ebher\u00eb kjo \u00ebsht\u00eb nj\u00eb arsye e mir\u00eb p\u00ebr t\u00eb shijuar at\u00eb n\u00eb shoq\u00ebri t\u00eb miqve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Si t\u00eb shitore wine? Vera \u00ebsht\u00eb nj\u00eb delikat t\u00eb pir\u00eb, mund t\u00eb ruhen p\u00ebr dekada t\u00eb t\u00ebra n\u00eb en\u00eb t\u00eb vulosur, t\u00eb p\u00ebrmir\u00ebsuar shijen e saj, por ajo do t\u00eb p\u00ebrkeq\u00ebsohet n\u00eb nj\u00eb \u00e7\u00ebshtje dit\u00ebsh n\u00eb nj\u00eb en\u00eb t\u00eb hapur. N\u00ebse ju jeni t\u00eb kultur\u00ebs konsumojn\u00eb pije (1-2 gota n\u00eb dit\u00eb) ose t\u00eb p\u00ebrdorin “dhurat\u00eb<\/p>\n