{"id":16869,"date":"2019-07-26T08:16:43","date_gmt":"2019-07-26T05:16:43","guid":{"rendered":"https:\/\/bar.lv\/degustejam-vinu\/"},"modified":"2019-07-26T08:16:43","modified_gmt":"2019-07-26T05:16:43","slug":"degustejam-vinu","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16869","title":{"rendered":"Degust\u0113jam v\u012bnu"},"content":{"rendered":"

\"\"<\/a>Ar t\u012bru \u016bdeni izskalojiet mutes dobumu un galvenais apskalojiet visus m\u0113les receptorus. B\u016btu labi ja pirms v\u012bna degust\u0101cijas nedzersiet kafiju, nep\u012bp\u0113siet, ne\u0113d\u012bsiet \u0161okol\u0101di un citus produktus, kuri var ietekm\u0113t degust\u0101cijas objektivit\u0101ti. Ar\u012b telp\u0101 kur notiks degust\u0101cija nevajadz\u0113tu b\u016btu izteiktai smakai. Nelietojiet izteiktu parfim\u0113riju.<\/p>\n

Pa\u0146emiet ide\u0101li t\u012bru, dzidra stikla v\u012bna gl\u0101zi. Ielejiet v\u012bnu 50-100 ml<\/strong><\/p>\n

1) \u0136ermenis<\/strong>
\nPie laba apgaismojuma pagroziet v\u012bna gl\u0101zi, pal\u016bkojieties uz t\u0101 kr\u0101su, dzidrumu, m\u0113\u0123iniet raksturot \u0161o toni. Du\u013c\u0137ain\u012bba un burbul\u012b\u0161i liecina par v\u012bna defektu. Sasveriet gl\u0101zi un piev\u0113rsiet uzman\u012bbu tonim gl\u0101zes vidusda\u013c\u0101 (lab\u0101k to dar\u012bt uz balta fona). Sarkanv\u012bniem tum\u0161a, dzi\u013ca kr\u0101sa liecina par to, ka tas ir jauns v\u012bns vai ar\u012b v\u012bns izgatavots no v\u012bnog\u0101m ar biezu mizu, savuk\u0101rt iztur\u0113tiem v\u012bniem piem\u012bt b\u0101l\u0101ks ton\u012btis. Skalojot v\u012bnu piev\u0113rsiet uzman\u012bbu cik \u0101tri vai cik l\u0113ni notek v\u012bna piles pa gl\u0101zes stiklu. Piev\u0113rsiet uzman\u012bbu \u0161o notec\u0113jumu e\u013c\u013cain\u012bbas pak\u0101pei. \u012apa\u0161i iztur\u0113tiem v\u012bniem ar bag\u0101t\u012bgu gar\u0161as bu\u0137eti \u0137ermenis parasti ir \u013coti e\u013c\u013cains, savuk\u0101rt jauniem v\u012bniem viegls. Bie\u017ei vien e\u013c\u013cains \u0137ermenis liecina par paaugstin\u0101tu alkohola saturu v\u012bn\u0101.<\/p>\n

2) Arom\u0101ts<\/strong>
\nNekratot gl\u0101zi paceliet to pie deguna un no neliela att\u0101luma m\u0113\u0123iniet izjust pirmo v\u012bna arom\u0101ta. Tad ieb\u0101ziet degunu gl\u0101z\u0113. Sp\u0113c\u012bgi ieelpojiet caur degunu lielu daudzumu v\u012bna arom\u0101ta. M\u0113\u0123iniet raksturot iespaidus. M\u0113\u0123iniet katru arom\u0101ta niansi atdal\u012bt un nolikt sav\u0101 \u201eplaukti\u0146\u0101\u201d. Mekl\u0113jiet un sal\u012bdziniet v\u012bna arom\u0101ta nianses ar dabas velt\u0113m. Ziediem, og\u0101m, aug\u013ciem, gar\u0161viel\u0101m, me\u017ea velt\u0113m un t.t.. Katru arom\u0101ta niansi centieties at\u0161\u0137irt un atdal\u012bt. Saskaliniet v\u012bnu un atkal ostiet, iesp\u0113jams ar otro pieg\u0101jienu j\u016bs izjut\u012bsiet ko jaunu.<\/p>\n

3) Gar\u0161a<\/strong>
\nIedzeriet v\u012bnu, ta\u010du uzreiz nenorijiet. Pako\u0161\u013c\u0101jiet v\u012bnu. Apskalojiet visu mutes dobumu un galvenais visas m\u0113les da\u013cas (aug\u0161u, apak\u0161u, s\u0101nus un m\u0113les gali\u0146u). Tie\u0161i \u0161aj\u0101s m\u0113les da\u013c\u0101s atrodas receptori, kuri atbild par m\u016bsu gar\u0161as izj\u016bt\u0101m. Tren\u0113jieties katru gar\u0161as niansi atdal\u012bt un nolikt sav\u0101 \u201eplaukti\u0146\u0101\u201d. Mekl\u0113jiet un sal\u012bdziniet v\u012bna gar\u0161as nianses ar dabas velt\u0113m. Ziediem, og\u0101m, aug\u013ciem, gar\u0161viel\u0101m, me\u017ea velt\u0113m un t.t.. M\u0113\u0123iniet raksturot kop\u0113jo iespaidu. Sausa, savelko\u0161a, skarba un t.t..<\/p>\n

4) P\u0113cgar\u0161a<\/strong>
\nP\u0113cgar\u0161a ir izj\u016bta, kura paliek m\u016bsu mutes dobum\u0101 p\u0113c v\u012bna malka nor\u012b\u0161anas (v\u012bnu var ar\u012b ner\u012bt, bet izsp\u013caut). Parasti vareniem, iztur\u0113tiem v\u012bniem p\u0113cgar\u0161a ir ilgsto\u0161a, savuk\u0101rt jauniem v\u012bniem \u0101tri p\u0101rejo\u0161a. M\u0113\u0123iniet raksturot savas izj\u016btas mut\u0113, sal\u012bdzinot ar og\u0101m, aug\u013ciem, gar\u0161viel\u0101m. P\u0113cgar\u0161a s\u0101kum\u0101 varb\u016bt ar vienu izteiktu toni (niansi) un laika gait\u0101 main\u012bt jeb p\u0101riet pavisam cit\u0101 p\u0113cgar\u0161as nians\u0113.<\/p>\n

5) V\u012bna stils<\/strong>
\n\u0160is krit\u0113rijs degust\u0101cijas proces\u0101 nav oblig\u0101ts, ta\u010du tas pie\u0161\u0137irs t\u0101du k\u0101 stila elementu. M\u0113\u0123iniet v\u012bnu raksturot kopum\u0101 aptverot visus degust\u0101cijas krit\u0113rijus. Sal\u012bdziniet v\u012bnu ar dabas stihij\u0101m un par\u0101d\u012bb\u0101m. Piem\u0113ram, \u0161is v\u012bns ir k\u0101 skarbs j\u016bras v\u0113j\u0161 vai \u0161is v\u012bns ir k\u0101 pavasara r\u012bta rasa.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ar t\u012bru \u016bdeni izskalojiet mutes dobumu un galvenais apskalojiet visus m\u0113les receptorus. B\u016btu labi ja pirms v\u012bna degust\u0101cijas nedzersiet kafiju, nep\u012bp\u0113siet, ne\u0113d\u012bsiet \u0161okol\u0101di un citus produktus, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5460,5463],"tags":[],"class_list":["post-16869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vini","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16869","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=16869"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16869\/revisions"}],"predecessor-version":[{"id":19071,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16869\/revisions\/19071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8809"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}