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<\/p>\n“Mjerisht, nuk e shum\u00eb dit\u00ebve, ne jemi k\u00ebtu p\u00ebr t\u00eb q\u00ebndruar dh\u00ebn\u00eb, p\u00ebr t\u00eb jetuar pa dashuri dhe pa ver\u00eb \u2013 nj\u00eb m\u00ebkat” – Omar Khayyam.<\/p>\n
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“T\u00eb that\u00eb” terminologjia thot\u00eb se vera e kuqe \u00ebsht\u00eb nj\u00eb pije t\u00eb b\u00ebr\u00eb nga err\u00ebt rrush nga nj\u00eb teknologji t\u00eb ve\u00e7ant\u00eb q\u00eb lejon transferimin e anthocyanins nga l\u00ebkurat t\u00eb duhet. Nga rruga, kjo \u00ebsht\u00eb nj\u00eb gabim p\u00ebr t\u00eb besuar se vet\u00ebm ngjyra e rrushit p\u00ebrcakton tonin e produktit final. Procesi i “err\u00ebsir\u00eb” \u00ebsht\u00eb pak m\u00eb e komplikuar: e wort \u00ebsht\u00eb infused me t\u00eb grimcuar rrushit fara (tul), ku procesit t\u00eb fermentimit dhe e theksuar n\u00eb ngjyr\u00eb t\u00eb pigmente dhe tannins. Kjo teknologji mund\u00ebson p\u00ebr t\u00eb marr\u00eb nj\u00eb pije me ngjyra t\u00eb ndryshme dhe astringency.<\/p>\n
E gjith\u00eb kjo \u00ebsht\u00eb e v\u00ebrtet\u00eb, por \u00ebsht\u00eb q\u00eb asnj\u00eb m\u00ebnyr\u00eb p\u00ebr t\u00eb folur n\u00eb lidhje me mbretin e ver\u00ebrave, t\u00eb cilat me t\u00eb v\u00ebrtet\u00eb mund t\u00eb konsiderohet si nj\u00eb ver\u00eb e kuqe. Vera e kuqe duan vazhdimisht t\u00eb k\u00ebndojn\u00eb e tij shum\u00eb t\u00eb nj\u00ebanshme shijet dhe nuancat sillen n\u00eb kok\u00ebn e njer\u00ebzimit p\u00ebr shum\u00eb shekuj. Kjo pije q\u00eb nga kohra t\u00eb lashta kan\u00eb z\u00ebn\u00eb pozita dominuese n\u00eb t\u00eb gjitha llojet e festat dhe festivalet e saj, vetit\u00eb sh\u00ebruese t\u00eb ishin t\u00eb njohura shum\u00eb koh\u00eb para se studimet laboratorike.<\/p>\n
Sot, ka rreth 50 lloje t\u00eb ndryshme t\u00eb ver\u00ebrat e kuqe, t\u00eb ndryshme n\u00eb shije, ngjyr\u00eb dhe arom\u00eb. \u00c7do ver\u00eb rajoni prodhon vete ver\u00eb t\u00eb kuqe, e cila \u00ebsht\u00eb konsideruar si shenj\u00eb dalluese e prodhimit. Shumica e emrave jan\u00eb t\u00eb njohur gjer\u00ebsisht: Cabernet Sauvignon, Merlot, Pinot Noir, Chianti, Barolo, Barbaresco dhe Malbec, Tempranillo dhe Syrah, Shiraz, Sangiovese, Grenache, Bordeaux, dhe Sagrantino. Por, pavar\u00ebsisht nga larmia e ver\u00ebrave, jan\u00eb m\u00eb t\u00eb mira franceze Bordeaux dhe Burgundy t\u00eb ver\u00ebrave.<\/p>\n
N\u00eb qoft\u00eb se p\u00ebr arritjen e prov\u00eb e shkenc\u00ebs do t\u00eb k\u00ebrkoj\u00eb shum\u00eb koh\u00eb dhe njohuri t\u00eb duhura t\u00eb ushqyerjes ver\u00eb t\u00eb kuqe, vet\u00ebm t\u00eb kujtoj disa rregulla t\u00eb thjeshta: duke i sh\u00ebrbyer temperatura varion nga 15 deri n\u00eb 18 grad\u00eb (e fort\u00eb t\u00eb ver\u00ebs duhet t\u00eb sh\u00ebrbehet n\u00eb temperatur\u00ebn e dhom\u00ebs, dhe \u00ebmb\u00eblsir\u00eb \u00ebsht\u00eb m\u00eb e mir\u00eb p\u00ebr ftohje), xhami e mbush vet\u00ebm nj\u00eb e treta, tabela e ver\u00ebs \u00ebsht\u00eb e rekomanduar p\u00ebr t\u00eb sh\u00ebrbej\u00eb p\u00ebr ngr\u00ebnie tabela dhe kryesisht p\u00ebr shkak t\u00eb mishit.<\/p>\n
Por a \u00ebsht\u00eb kjo vet\u00ebm p\u00ebr t\u00eb ngr\u00ebn\u00eb?”. Jo n\u00eb t\u00eb gjitha, edhe pse rregulli “vera e kuqe me t\u00eb err\u00ebt t\u00eb mishit” ende punon.<\/p>\n
S\u00eb pari, le t\u00eb ndalim:<\/p>\n
E p\u00ebrsosur e en\u00ebve me ver\u00eb t\u00eb kuqe mund t\u00eb sigurt\u00eb t\u00eb supozojm\u00eb se e pates, mish i gatuar n\u00eb skar\u00eb, dhe \u00e7do err\u00ebt t\u00eb mishit (duke p\u00ebrfshir\u00eb t\u00eb shpez\u00ebve), shumica e djathrave dhe perime. Por ju jeni t\u00eb lir\u00eb p\u00ebr t\u00eb eksperimentuar dhe p\u00ebr t\u00eb krijuar tradit\u00ebn e tyre t\u00eb pir\u00eb ver\u00eb t\u00eb kuqe. E vetmja pacenueshme rregull \u00ebsht\u00eb n\u00eb p\u00ebrputhje me masat.<\/p>\n","protected":false},"excerpt":{"rendered":"
“Mjerisht, nuk e shum\u00eb dit\u00ebve, ne jemi k\u00ebtu p\u00ebr t\u00eb q\u00ebndruar dh\u00ebn\u00eb, p\u00ebr t\u00eb jetuar pa dashuri dhe pa ver\u00eb \u2013 nj\u00eb m\u00ebkat” – Omar Khayyam. Vera e kuqe “T\u00eb that\u00eb” terminologjia thot\u00eb se vera e kuqe \u00ebsht\u00eb nj\u00eb pije t\u00eb b\u00ebr\u00eb nga err\u00ebt rrush nga nj\u00eb teknologji t\u00eb ve\u00e7ant\u00eb q\u00eb lejon transferimin e anthocyanins<\/p>\n