{"id":16805,"date":"2019-07-26T08:15:37","date_gmt":"2019-07-26T05:15:37","guid":{"rendered":"https:\/\/bar.lv\/gin\/"},"modified":"2019-07-26T08:15:37","modified_gmt":"2019-07-26T05:15:37","slug":"gin","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16805","title":{"rendered":"D\u017eins | Gin"},"content":{"rendered":"

\"\"D\u017eins ir graudu destil\u0101ts, kas tiek savienots perfekt\u0101 kombin\u0101cij\u0101 ar da\u017e\u0101d\u0101m gar\u0161viel\u0101m. Domin\u0113jo\u0161\u0101kais komponents ir kadi\u0137ogas. Alkohola saturs dz\u0113rien\u0101 ir no 37,5 – 50%.<\/p>\n

D\u017eina v\u0113sture<\/strong>
\nK\u0101 v\u0113sta le\u0123enda, d\u017einu izgudroja 12. gadsimt\u0101 holandie\u0161u m\u016bki, k\u0101 medic\u012bnisku mikst\u016bru, lai c\u012bn\u012btos ar bubo\u0146u m\u0113ri un hol\u0113ru. Tika uzskat\u012bts, ka kadi\u0137ogas, kuras bija mikst\u016bras pamat\u0101, var\u0113ja dzied\u0113t \u0161o slim\u012bbu. Savuk\u0101rt citi uzskata, ka mikst\u016bru pirmo reizi izgatavoja 1550. gad\u0101 holandie\u0161u aptiek\u0101rs Selvius De La Bo, sajaucot graudu spirtu ar kadi\u0137og\u0101m. Mikst\u016bra izn\u0101ca vair\u0101k gar\u0161\u012bga nek\u0101 medic\u012bniski v\u0113rt\u012bga. 25. gadus v\u0113l\u0101k Lukas Bols bija pirmais, kur\u0161 mikst\u016bru s\u0101ka ra\u017eot r\u016bpnieciski. Dz\u0113rienam piemita izteikta kadi\u0137a gar\u0161a, un tas tika nosaukts par \u201ejenever\u201d un \u201egenever\u201d, kas no fran\u010du valodas v\u0101rda \u201ejemevre\u201d noz\u012bm\u0113ja \u201ekadi\u0137is\u201d. Laika gait\u0101 v\u0101rdi tika p\u0101rveidoti un tagad tas tiek rakst\u012bts k\u0101 \u201egin\u201d jeb latviski \u201ed\u017eins\u201d. Lukasu Bolu pilnties\u012bgi var uzskat\u012bt par vec\u0101ko pasaules d\u017einu ra\u017eot\u0101ju pasaul\u0113.
\nT\u0101 k\u0101 ang\u013cu kareivji 16. gadsimt\u0101 bija holandie\u0161u savienotie, tad atgrie\u017eoties Anglij\u0101 vi\u0146i s\u0101ka populariz\u0113t \u0161o dz\u0113rienu. Lielu nopelnu par dz\u0113riena populariz\u0113\u0161anu sa\u0146em holandietis Vilhelms III, kur\u0161 1689. gad\u0101 k\u013cuva par Anglijas karali. Vi\u0146\u0161 pac\u0113la nodokli fran\u010du konjakiem un v\u012bniem, t\u0101d\u0101 veid\u0101 radot labv\u0113l\u012bgu vidi d\u017eina populariz\u0113\u0161anai. 18. gadsimt\u0101 d\u017einu jau var\u0113ja pilnties\u012bgi uzskat\u012bt par Anglijas nacion\u0101lo dz\u0113rienu, jo gandr\u012bz katr\u0101 m\u0101j\u0101 to darin\u0101ja. Dr\u012bzum\u0101 ang\u013cu kolonisti ar d\u017einu iepaz\u012bstin\u0101ja visu pasauli. D\u017einu Anglij\u0101 s\u0101ka ra\u017eot masveid\u0101, k\u0101 rezult\u0101t\u0101 dz\u0113riena kvalit\u0101te k\u013cuva ap\u0161aub\u0101ma. D\u017eins k\u013cuva l\u0113t\u0101ks par alu. 1750. gad\u0101 Anglij\u0101 tika sara\u017eots 50 miljoni litru d\u017eina, kas vid\u0113ji bija tuvu 64 litriem uz vienu cilv\u0113ku. Tautas zem\u0101ko sl\u0101ni p\u0101r\u0146\u0113ma alkoholisma vilnis. Valstsv\u012bri m\u0113\u0123in\u0101ja kaut k\u0101d\u0101 veid\u0101 kontrol\u0113t situ\u0101ciju. Tika ieviests nodoklis un licenz\u0113\u0161anas sist\u0113ma, kas stingri kontrol\u0113ja pieg\u0101d\u0101t\u0101jus un alkohola p\u0101rdev\u0113jus. Kaut ar\u012b past\u0101v\u0113ja slepenas d\u017eina ra\u017eotnes, tom\u0113r par\u0101d\u012bj\u0101s ar\u012b daudzas leg\u0101las r\u016bpn\u012bcas, kuras ir saglab\u0101ju\u0161\u0101s l\u012bdz m\u016bsdien\u0101m. 18. gadsimta beig\u0101s par\u0101d\u012bj\u0101s toniks (sodas \u016bdens ar hin\u012bna uzl\u0113jumu), kas \u013coti harmon\u0113ja kop\u0101 ar d\u017einu. T\u0101d\u0101 veid\u0101 rad\u0101s pasaules popul\u0101r\u0101kais kokteilis, d\u017eins ar toniku. Main\u012bj\u0101s ar\u012b d\u017eina soci\u0101lais status. Dz\u0113rienu s\u0101ka lietot augst\u0101k\u0101 sabiedr\u012bba. D\u017eins popularit\u0101ti Amerik\u0101 iekaroja 20. gadsimta s\u0101kum\u0101, kad mod\u0113 bija tusi\u0146i un d\u017eeza vakari. 1920. gad\u0101 tika ieviests likums, kas defin\u0113ja d\u017eina \u012bpa\u0161\u012bbas un noteica, ka d\u017einu var ra\u017eot izmantojot spirtu ar alkohola saturu 96 %. M\u016bsdien\u0101s Eiropas Savien\u012bbas normat\u012bvi nosaka, ka gatav\u0101 produkta stiprums nedr\u012bkst b\u016bt maz\u0101ks par 37,5 alk.%. Tas saist\u012bts ar to, ka d\u017eins ar zem\u0101ku alkohola saturu zaud\u0113 savas gar\u0161as \u012bpa\u0161\u012bbas.<\/p>\n

D\u017eina ra\u017eo\u0161ana<\/strong>
\n\"\"<\/a>Galvenie komponenti d\u017eina ra\u017eo\u0161an\u0101 ir spirts, augu gar\u0161vielas un \u016bdens. D\u017eina ra\u017eo\u0161an\u0101 izmanto perfektu spirtu ar alkohola saturu 96%, rad\u012btu no rudziem, mie\u017eiem, kukur\u016bzas un retos gad\u012bjumos no melases, kartupe\u013ciem vai v\u012bnog\u0101m. Augu gar\u0161vielas tiek r\u016bp\u012bgi atlas\u012btas un p\u0101rbaud\u012btas. Pats galvenais komponents d\u017eina ra\u017eo\u0161an\u0101 ir kadi\u0137oga. Ogas galvenok\u0101rt tiek audz\u0113tas It\u0101lij\u0101 un Slov\u0101kij\u0101. Pirms izmanto\u0161anas ogas m\u0113dz gadu tur\u0113t dr\u0113bju maisi\u0146os, saus\u0101 viet\u0101, uzskatot, ka t\u0101d\u0101 veid\u0101 og\u0101 koncentr\u0113jas daudz arom\u0101tisku vielu. D\u017eina ra\u017eo\u0161an\u0101 izmanto ar\u012b koriandru, vijol\u012btes sakni, mandeles, apels\u012bnu un citronu mizi\u0146as, lakricu, angeliku, muskatu, kardamonu, kan\u0113li un citas gar\u0161vielas. Gar\u0161vielu savienojums ir katra ra\u017eot\u0101ja nosl\u0113pums. Saska\u0146\u0101 ar likumdo\u0161anu dz\u0113rienu var ra\u017eot izmantojot divas metodes.
\nPirm\u0101 tradicion\u0101l\u0101 ra\u017eo\u0161anas metode ir t\u0101 saucam\u0101 \u201edistilled gin\u201d ,ar kuras pal\u012bdz\u012bbu ra\u017eo London Gin un Plymouth Gin veidus. S\u0101kotn\u0113ji ar spirtu aplej da\u017e\u0101dus augus un gar\u0161vielas. Ieg\u016bto uzl\u0113jumu destil\u0113. Da\u017ek\u0101rt gar\u0161vielas pakarina speci\u0101los maisi\u0146os destil\u0101cijas kub\u0101, lai destil\u0101cijas laik\u0101 spirta tvaiki pies\u0101tin\u0101tos ar kadi\u0137ogu arom\u0101tu. Pirmo un beidzamo destil\u0101cijas tec\u0113jumu (galvu un asti) dz\u0113riena ra\u017eo\u0161an\u0101 neizmanto. Ieg\u016bto arom\u0101tisko destil\u0101tu at\u0161\u0137aida ar \u016bdeni un pilda pudel\u0113s.
\nOtrs d\u017eina gatavo\u0161anas veids, ar kuru parasti gatavo l\u0113t\u0101kas klases d\u017einu, ir kadi\u0137a esences apvieno\u0161ana ar spirtu un v\u0113l\u0101ka savieno\u0161ana ar \u016bdeni.
\nPasaul\u0113 past\u0101v ar\u012b da\u017e\u0101di aromatiz\u0113ti d\u017eina veidi, kuri tiek ieg\u016bti p\u0113c uzl\u0113juma metodes, izmantojot da\u017e\u0101dus aug\u013cus un ogas, pievienojot cukuru vai arom\u0101tiskas vielas.<\/p>\n

D\u017eina veidi un to pasnieg\u0161ana<\/strong>
\nDry Gin
\nLondon Dry Gin
\n\u0160ie divi d\u017eina veidi ir sausi, viegli aromatiz\u0113ti, augst\u0101k\u0101s klases dz\u0113rieni. V\u0101rds \u201edry\u201d nor\u0101da uz to, ka dz\u0113riens ir bez cukura. London dry gin – d\u017eina veids, kuru var ra\u017eot jebkur\u0101 pasaules valst\u012b.
\nPlymouth Gin \u2013 \u201edistilled gin\u201d kategorijas dz\u0113riens, kura nosaukums raksturo d\u017eina veidu nevis Lielbrit\u0101nijas pils\u0113tu Pl\u012bmutu. Viens no popul\u0101r\u0101kajiem Holandes d\u017einiem. T\u0101pat k\u0101 London dry gin, \u0161o d\u017einu var ra\u017eot jebkura pasaules valsts.
\nOld Tom Gin – d\u017eins ir ar nelielu cukura daudzumu.
\nYellow Gin \u2013 reti sastopams d\u017eins ar dzintarkr\u0101sas toni, iztur\u0113ts ozolkoka muc\u0101s, kur\u0101s s\u0101kotn\u0113ji tika iztur\u0113ts stiprin\u0101ts v\u012bns.
\nPasaul\u0113 past\u0101v ar\u012b da\u017e\u0101di aromatiz\u0113ti d\u017eina veidi, kuri tiek ieg\u016bti p\u0113c uzl\u0113juma metodes, izmantojot da\u017e\u0101dus aug\u013cus un ogas, pievienojot cukuru vai arom\u0101tiskas vielas.
\nSloe Gin \u2013 d\u017eins rad\u012bts izmantojot pl\u016bmes.
\nAlmond Gin \u2013 d\u017eins rad\u012bts izmantojot r\u016bgt\u0101s mandeles.
\nLemon Gin \u2013 d\u017eins rad\u012bts izmantojot citronu.
\nOrange Gin \u2013 d\u017eins rad\u012bts izmantojot apels\u012bnu.
\nBlackcurrent Gin \u2013 d\u017eins rad\u012bts izmantojot upenes.<\/p>\n

Kaut ar\u012b ir cilv\u0113ki, kuri m\u0113dz baud\u012bt d\u017einu t\u012br\u0101 veid\u0101 vai ar ledu, tom\u0113r vair\u0101k dz\u0113riens piem\u0113rots koktei\u013cos ar toniku un ar cit\u0101m limon\u0101d\u0113m vai, piem\u0113ram, ar citruss aug\u013cu sul\u0101m. D\u017einu var sajaukt ar da\u017e\u0101da veida aperit\u012bva alkoholu, vermutu un li\u0137ier\u012b\u0161iem. D\u017einu uzglab\u0101jiet pie temperat\u016bras +16 +18 gr\u0101di.<\/p>\n","protected":false},"excerpt":{"rendered":"

D\u017eins ir graudu destil\u0101ts, kas tiek savienots perfekt\u0101 kombin\u0101cij\u0101 ar da\u017e\u0101d\u0101m gar\u0161viel\u0101m. Domin\u0113jo\u0161\u0101kais komponents ir kadi\u0137ogas. Alkohola saturs dz\u0113rien\u0101 ir no 37,5 – 50%. D\u017eina v\u0113sture [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8689,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459],"tags":[],"class_list":["post-16805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16805","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=16805"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16805\/revisions"}],"predecessor-version":[{"id":19007,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16805\/revisions\/19007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8689"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16805"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16805"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16805"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}