{"id":16803,"date":"2019-07-26T08:15:37","date_gmt":"2019-07-26T05:15:37","guid":{"rendered":"https:\/\/bar.lv\/calvados\/"},"modified":"2020-01-16T09:24:21","modified_gmt":"2020-01-16T07:24:21","slug":"calvados","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16803","title":{"rendered":"Kalvadoss | Calvados"},"content":{"rendered":"

\"\"<\/a>\u0100bolu brendijs<\/strong>
\nDz\u012bves likst\u0101s r\u016bd\u012btie rom\u0101nu varo\u0146i, k\u0101 ar\u012b re\u0101lie cilv\u0113ki, kuri daudz ce\u013coju\u0161i un izm\u0113\u0123in\u0101ju\u0161i da\u017e\u0101das jaunas lietas, no dz\u0113rieniem labpr\u0101t izv\u0113loties kalvadosu. Tom\u0113r, k\u0101 apgalvo Latvijas b\u0101rme\u0146i, kopum\u0101 tas v\u0113l joproj\u0101m paliekot neizprasts, neapg\u016bts un maz piepras\u012bts produkts.
\nKas tad ir kalvadoss? Nekas cits k\u0101 \u0101bolu brendijs, kas satur 40-42% alkohola. Paral\u0113li v\u012bnogu brendijam vair\u0101k\u0101s pasaules valst\u012bs tiek ra\u017eots ar\u012b aug\u013cu brendijs: kalvadoss \u2013 no \u0101boliem, slivovica \u2013 no pl\u016bm\u0113m, kirsch \u2013 no \u0137ir\u0161iem. \u0100bolu brendijam da\u017e\u0101d\u0101s valst\u012bs ir da\u017e\u0101di nosaukumi, piem\u0113ram, \u0101bolu rakijs\u00a0 Bulg\u0101rij\u0101, \u0101bolu d\u017eeks ASV un Lielbrit\u0101nij\u0101. Starptautiskaj\u0101 tirg\u016b par kalvadosu sauc tikai Francijas provinc\u0113s Normandij\u0101 un Breta\u0146\u0101 gatavoto dz\u0113rienu. T\u0101 ra\u017eo\u0161anas process aprakst\u012bts 16.gadsimt\u0101, bet nosaukums radies 300\u00a0 gadus v\u0113l\u0101k un aizg\u016bts no Liel\u0101s fran\u010du revol\u016bcijas laik\u0101 izveidot\u0101 departamenta v\u0101rda.\u00a0 Liel\u0101ko popularit\u0101ti kalvadoss iemantojis Pirm\u0101 pasaules kara laik\u0101.
\nGalvenais, kas nosaka kalvadosa kvalit\u0101ti, ir t\u0101 pagatavo\u0161anai izmantotie \u0101boli. Ir 48 ofici\u0101li rekomend\u0113tas un \u012bpa\u0161i audz\u0113tas \u0101bolu \u0161\u0137irnes, no kur\u0101m ra\u017eo kalvadosu. Vispirms sagatavo sidru, un tad s\u0101kas t\u0101 destil\u0101cijas process.<\/p>\n

Dz\u0113riens nogatavin\u0101s\u00a0 ozolkoka vai kasta\u0146a koka muc\u0101s. Jebkur\u0161 brendijs ir v\u012bna augst\u0101k\u0101, koncentr\u0113t\u0101k\u0101 pak\u0101pe \u2013 destil\u0101cijas rezult\u0101ts. Jo vec\u0101ks ir kalvadoss, jo izsmalcin\u0101t\u0101ku gar\u0161u un sp\u0113c\u012bg\u0101ku \u0101bolu arom\u0101tu tas ieg\u016bst. Kalvadosa ra\u017eot\u0101jiem nav oblig\u0101ti nor\u0101d\u012bt dz\u0113riena vecumu, tom\u0113r \u0161\u0101das nor\u0101des bie\u017ei vien atrodamas.\u00a0 Atsevi\u0161\u0137as dz\u0113riena markas var b\u016bt iztur\u0113tas se\u0161us un vair\u0101k gadus.
\nKalvadosu pasniedz neatdzes\u0113tu un iesaka dzert malt\u012btes nobeigum\u0101 vai starplaik\u0101 starp pasniegtajiem \u0113dieniem un lej konjaka gl\u0101z\u0113. \u0160o dz\u0113rienu izlieto ar\u012b koktei\u013cu\u00a0 gatavo\u0161anai, piem\u0113ram, sajaucot ar medu, citrona sulu un karstu \u016bdeni. Diezgan ilgu laiku kalvadoss ticis uzskat\u012bts par zem\u0101k\u0101s kategorijas alkoholisko dz\u0113rienu (da\u017eam labam pat atg\u0101dinot ka\u0137u \u010duras), bet nesen atkl\u0101ts ar\u012b augst\u0101kas kvalit\u0101tes l\u012bmenis, kas rakstur\u012bgs da\u017e\u0101m \u201c\u012bsta\u201d kalvadosa\u00a0 mark\u0101m. Kas attiecas uz arom\u0101tu un gar\u0161u, ar\u012b smalkie fran\u010du sieri ne kuram katram liekas baud\u0101mi.<\/p>\n","protected":false},"excerpt":{"rendered":"

\u0100bolu brendijs Dz\u012bves likst\u0101s r\u016bd\u012btie rom\u0101nu varo\u0146i, k\u0101 ar\u012b re\u0101lie cilv\u0113ki, kuri daudz ce\u013coju\u0161i un izm\u0113\u0123in\u0101ju\u0161i da\u017e\u0101das jaunas lietas, no dz\u0113rieniem labpr\u0101t izv\u0113loties kalvadosu. Tom\u0113r, k\u0101 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11012,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5464],"tags":[],"class_list":["post-16803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brendiji"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16803"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16803\/revisions"}],"predecessor-version":[{"id":22271,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16803\/revisions\/22271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11012"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}