{"id":16889,"date":"2019-07-26T08:17:06","date_gmt":"2019-07-26T05:17:06","guid":{"rendered":"https:\/\/bar.lv\/brendijs-un-konjaks\/"},"modified":"2019-07-26T08:17:10","modified_gmt":"2019-07-26T05:17:10","slug":"brendijs-un-konjaks","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16889","title":{"rendered":"Kas ir brendijs un konjaks?"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Brendijs ir aug\u013cu vai ogu v\u012bna destil\u0101cijas produkts, kuru iztur ozolkoka muc\u0101s.<\/p>\n

Pirmais, kas izdom\u0101ja destil\u0113t v\u012bnogu v\u012bnu 1250. gad\u0101 bija misters Arnaud de Villeneuve, kur\u0161 produktu nosauca par \u201eeau\u2013de-vie\u201d jeb \u201edz\u012bv\u012bbas \u016bdeni\u201d.<\/p>\n

Visus pasaules brendijus var sadal\u012bt trij\u0101s grup\u0101s:<\/strong>
\n1. V\u012bnogu brendijs (eau-de-vie de vin).
\n2. Brendijs no izspaid\u0101m (eau-de-vie de marc).
\n3. Aug\u013cu brendijs (eau-de-vie de fruits).<\/p>\n

Pasaules lab\u0101kajiem brendijiem ir savi individu\u0101li nosaukumi. Konjaks (Cognac), Armanjaks (Armagnac), Amerik\u0101\u0146u brendijs (American Brandies), Calvados un citi.
\nBrendiju var ra\u017eot jebkura valsts pasaul\u0113. Ra\u017eo\u0161anas noteikumi nav \u012bpa\u0161i reglament\u0113ti, t\u0101p\u0113c sam\u0113r\u0101 bie\u017ei tiek ra\u017eots nekvalitat\u012bvs brendijs, kuri \u012bsti pat par brendiju nosaukt nevar. Dzenoties p\u0113c \u0101tras pe\u013c\u0146as komersanti brendiju kr\u0101so ar karameli, rada il\u016bzija par dz\u0113riena ilgsto\u0161u iztur\u0113\u0161anu koka muc\u0101s. Protams, tas nenoz\u012bm\u0113, ka visi ra\u017eo nekvalitat\u012bvu brendiju. Ir komp\u0101nijas, kuru brendijs ir apvelt\u012bts ar \u012bpa\u0161u gar\u0161u un arom\u0101tu.
\nDer zin\u0101t, ka da\u017e\u0101di uzraksti uz brendija pudel\u0113m (V.S., V.S.O.P un citi) ir aizg\u016bti no konjaku terminolo\u0123ijas. \u0160ie uzraksti pa\u0161i par sevi neko neizsaka un bie\u017ei kalpo tikai k\u0101 eti\u0137etes rot\u0101jums, kuru nav v\u0113rts \u0146emt galv\u0101.
\nDa\u017ek\u0101rt v\u0101rds \u201eBrandy\u201d tiek izmantots k\u0101 sinon\u012bms v\u0101rdam \u201eli\u0137ieris\u201d. Tas notiek tad, kad kl\u0101t nosaukumam tiek pievienots aug\u013ca nosaukums, no kura ir rad\u012bts dz\u0113riens. Piem\u0113ram, Cherry Brandy, Apricot Brandy u.t.t.. Ta\u010du \u0161ie ir absol\u016bti citi dz\u0113rieni, vien\u012bgais alkoholisk\u0101 b\u0101ze tiem ir brendijs. Skati sada\u013cu par li\u0137ieriem.<\/p>\n

Brendija un konjaka v\u0113sture<\/strong>
\n16. gadsimt\u0101 \u013coti ienes\u012bga bija tirdzniec\u012bba ar v\u012bnu. Holandie\u0161i bija t\u0101 laika lab\u0101kie komersanti, kuri Francijas v\u012bnu transport\u0113ja uz daudz\u0101m pasaules valst\u012bm. Da\u017ek\u0101rt \u0161\u012b produkcija, temperat\u016bras un ilgsto\u0161a ce\u013cojuma ietekm\u0113, zaud\u0113ja savas \u012bpa\u0161\u012bbas (sask\u0101ba). Holandie\u0161iem, jau no seniem laikiem, bija paz\u012bstams destil\u0101cijas process un t\u0101p\u0113c tie izdom\u0101ja, ka v\u012bnu daudz \u0113rt\u0101k b\u016btu transport\u0113t atdalot no t\u0101 \u016bdeni. Izmantojot destil\u0101cijas procesu, holandie\u0161i ieguva v\u012bna destil\u0101tu, kura transport\u0113\u0161ana aiz\u0146\u0113ma daudz maz\u0101k vietas un ilgsto\u0161a ce\u013cojuma laik\u0101 dz\u0113riens neboj\u0101j\u0101s. Destil\u0101cijas izn\u0101kumu vi\u0146i nosauca par \u201ededzin\u0101to v\u012bnu\u201d jeb “bradwijn” no k\u0101 tad ar\u012b c\u0113lies v\u0101rds \u201ebrendijs\u201d. Nok\u013c\u016bstot galapunkt\u0101 holandie\u0161i spirtu at\u0161\u0137aid\u012bja ar \u016bdeni vai v\u012bnogu sulu un ieguva kaut ko l\u012bdz\u012bgu v\u012bnam.
\nAnglijas un Francijas kara rezult\u0101t\u0101, v\u012bna tirdzniec\u012bba strauji samazin\u0101j\u0101s. Dauzi v\u012bna destil\u0101ti tika tur\u0113ti ozolkoka muc\u0101s, gaidot lab\u0101kus laikus. Kad tirgonis, p\u0113c laika, nobaud\u012bja \u0161o v\u012bna destil\u0101tu, vi\u0146\u0161 konstat\u0113ja, ka dz\u0113riens ir palicis tum\u0161\u0101ks, alkohola saturs bija samazin\u0101jies un dz\u0113rienam bija par\u0101d\u012bjies \u012bpa\u0161s arom\u0101ts un pavisam cita gar\u0161a. T\u0101 ar\u012b s\u0101k\u0101s brendija ra\u017eo\u0161ana.
\n18. gadsimta s\u0101kum\u0101 Francijas dienvidrietumos, Konjaka pils\u0113tas apk\u0101rtn\u0113, tika dibin\u0101tas daudzas tirdzniec\u012bbas komp\u0101nijas (starp citu daudzas ir saglab\u0101ju\u0161\u0101s l\u012bdz pat m\u016bsdien\u0101m). Pateicoties Anglosak\u0161iem, strauji att\u012bst\u012bj\u0101s tirdzniec\u012bbas apjomi, k\u0101 rezult\u0101t\u0101 \u013coti popul\u0101ra k\u013cuva Konjaka pils\u0113ta un t\u0101s apk\u0101rtn\u0113 ra\u017eotais brendijs no v\u012bnogu v\u012bna. 1778. gad\u0101 tika parakst\u012bta komerci\u0101la vieno\u0161an\u0101s starp Angliju un Franciju, kas paredz\u0113ja b\u016btiskas nodok\u013cu atlaides. Pateicoties \u0161im l\u012bgumam, brendija ra\u017eo\u0161ana uz\u0146\u0113ma milz\u012bgus apgriezienus. To ra\u017eoja vis\u0101 Francij\u0101, tom\u0113r pats lab\u0101kais tika rad\u012bts Konjaka pils\u0113tas apk\u0101rtn\u0113.
\nDr\u012bzum\u0101 iest\u0101j\u0101s kr\u012bze. P\u0113c Ludviga XVI n\u0101ves pret Franciju v\u0113rs\u0101s daudzas Eiropas valstis. Brendija eksports samazin\u0101j\u0101s par 60 %, bet ne uz ilgu laiku. Pateicoties Napoleona kara gait\u0101m, dr\u012bzum\u0101 katr\u0101 Eiropas valst\u012b zin\u0101ja par \u0161o lielisko dz\u0113rienu. Uzskata, ka tie\u0161i Napoleons brendiju nosauca par godu Konjaka pils\u0113tai, kuras apk\u0101rtn\u0113 tas tika ra\u017eots, t\u0101d\u0101 veid\u0101 izce\u013cot konjaka at\u0161\u0137ir\u012bbu sal\u012bdzin\u0101jum\u0101 ar citiem brendijiem. 19. gadsimt\u0101 s\u0101k\u0101s zin\u0101tniskais darbs, lai konstat\u0113tu, kas ir tie faktori, k\u0101p\u0113c tie\u0161i Konjaka pils\u0113tas apk\u0101rtn\u0113 san\u0101k \u012bpa\u0161s, no citiem brendijiem at\u0161\u0137ir\u012bgs, dz\u0113riens. T\u0101 laika \u0123eologs Kokans (Coquand) pier\u0101d\u012bja likumsakar\u012bbu, kas b\u016btiski ietekm\u0113ja konjaka kvalit\u0101ti. Vi\u0146\u0161 konstat\u0113ja, ka viegli ka\u013c\u0137ain\u0101 augsne, k\u0101da ir konjaka pils\u0113tas apk\u0101rtn\u0113, br\u012bni\u0161\u0137\u012bgi regul\u0113 mitruma daudzumu un tie\u0161i ietekm\u0113 v\u012bnogul\u0101ja ra\u017eu, kas gala rezult\u0101t\u0101 atsaucas uz dz\u0113riena kvalit\u0101ti. \u0160is augsnes tips tiek d\u0113v\u0113ts par \u201eChampagne\u201d un t\u0101 ir sam\u0113r\u0101 l\u012bdz\u012bga ar Champagne re\u0123iona augsni, kas atrodas Francijas zieme\u013cos. \u0122eologs faktus atkl\u0101ja pavisam nejau\u0161i, piedaloties dzelzce\u013ca celtniec\u012bb\u0101. 1890. gad\u0101 gandr\u012bz visus v\u012bnogul\u0101jus izn\u012bcin\u0101ja kukai\u0146i-paraz\u012bti. Konjaka ra\u017eo\u0161an\u0101 iest\u0101j\u0101s piln\u012bga kr\u012bze. Tikai 20. gadsimta s\u0101kum\u0101 atdzima konjaka ra\u017eo\u0161ana. 1909. gad\u0101 Francijas vald\u012bba izdod dekr\u0113tu par konjaka kvalit\u0101tes kontroli (AOC – Appellation d’Origin Controlee). 1936. un 1939. gad\u0101 Francijas vald\u012bba izdeva dekr\u0113tus, kas noteica labv\u0113l\u012bgu teritoriju (sa\u012bsin\u0101jum\u0101 CRU \u2013 jeb augstas klases augsni), kur\u0101 var tikt ra\u017eots dz\u0113riens ar nosaukumu \u201ecognac\u201d. \u0160\u012b teritorija aiz\u0146em 80 000 h. 1972. gad\u0101 tika pie\u0146emti termini, kas nor\u0101da konjaka vecumu.<\/p>\n

Brendija, konjaka pasnieg\u0161ana un izmanto\u0161ana koktei\u013cos<\/strong><\/p>\n

Pirms konjaka vai brendija ielie\u0161anas atbilsto\u0161a izm\u0113ra konjaka gl\u0101z\u0113, trauku var nedaudz uzsild\u012bt, lai izceltu dz\u0113riena arom\u0101tu, ta\u010du der zin\u0101t, ka \u012bpa\u0161i karsta gl\u0101ze veicin\u0101s spirta iztvaiko\u0161anu un izcels spirta arom\u0101tu. Francij\u0101 gl\u0101zes nekars\u0113 visp\u0101r. Francij\u0101 popul\u0101rs ir termins \u201eccc\u201d (cafe, cognac, cigare). P\u0113d\u0113jos gados Eirop\u0101 ir sam\u0113r\u0101 popul\u0101ri jaunu konjaku baud\u012bt ar ledu. \u0100zijas valst\u012bs brendiju vai konjaku m\u0113dz at\u0161\u0137aid\u012bt ar \u016bdeni un malkot kop\u0101 ar pusdien\u0101m.
\nKonjaka uzglab\u0101\u0161anas un pasnieg\u0161anas temperat\u016bra ir +18 +20 gr\u0101di.
\nV.S. \u2013 V.S.O.P. un citus t\u0101da pa\u0161a vecuma konjakus pasniedz k\u0101 aperit\u012bvu vai di\u0123est\u012bvu, long vai short drink koktei\u013cos, k\u0101 ar\u012b bauda t\u012br\u0101 veid\u0101 konjaka gl\u0101z\u0113s ar tilpumu no 100 \u2013350ml.
\nBezalkoholiskie savienojumi var\u0113tu b\u016bt \u016bdens, praktiski visa veida sulas un limon\u0101des, kafija, t\u0113ja, piens un kakao.
\nAlkoholiskie savienojumi var\u0113tu b\u016bt da\u017e\u0101du veidu li\u0137ier\u012b\u0161i.
\nX.O. un citus t\u0101da pa\u0161a vecuma konjakus pasniedz tikai t\u012br\u0101 veid\u0101 un k\u0101 di\u0123est\u012bvu, konjaka gl\u0101z\u0113s ar tilpumu no 350 -700ml. Atceries, \u0161\u0101da vecuma konjakus koktei\u013cos izmantot nevajag.<\/p>\n","protected":false},"excerpt":{"rendered":"

Brendijs ir aug\u013cu vai ogu v\u012bna destil\u0101cijas produkts, kuru iztur ozolkoka muc\u0101s. Pirmais, kas izdom\u0101ja destil\u0113t v\u012bnogu v\u012bnu 1250. gad\u0101 bija misters Arnaud de Villeneuve, kur\u0161 [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8846,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5464,5463],"tags":[],"class_list":["post-16889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brendiji","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16889","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=16889"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16889\/revisions"}],"predecessor-version":[{"id":19091,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16889\/revisions\/19091"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8846"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}