{"id":16893,"date":"2019-07-26T08:17:18","date_gmt":"2019-07-26T05:17:18","guid":{"rendered":"https:\/\/bar.lv\/cognac\/"},"modified":"2019-07-26T08:17:18","modified_gmt":"2019-07-26T05:17:18","slug":"cognac","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16893","title":{"rendered":"Konjaks"},"content":{"rendered":"<p>Iesp\u0113jams lab\u0101kais pasaules brendijs ir konjaks! Tas ir karalis starp visiem pasaules brendijiem. Konjaks ir iztur\u0113ta stila un labkl\u0101j\u012bbas simbols vis\u0101 pasaul\u0113.<br \/>\n* Atceries, v\u0101rdu \u201ekonjaks\u201d (Cognac) var attiecin\u0101t tikai uz Francij\u0101, Konjakas pils\u0113tas apk\u0101rtn\u0113, ra\u017eotiem brendijiem, kuri ieg\u016bti no \u012bpa\u0161\u0101m v\u012bnogu \u0161\u0137irn\u0113m. Konjaka spirts ir iztur\u0113ts ozolkoka muc\u0101s ne maz\u0101k k\u0101 2 gadus.<br \/>\n1936. un 1939. gad\u0101 Francijas vald\u012bba izdeva dekr\u0113tus, kas noteica teritoriju, kur\u0101 var tikt ra\u017eots dz\u0113riens ar nosaukumu \u201ekonjaks\u201d. \u0160o teritoriju sadal\u012bja 6 kvalit\u0101tes zon\u0101s. Jo tuv\u0101k Konjaka pils\u0113tai ir audz\u0113tas v\u012bnogas, jo kvalitat\u012bv\u0101ks un d\u0101rg\u0101ks b\u016bs konjaks. Tas ir t\u0101p\u0113c, ka Konjakas pils\u0113tas tuvum\u0101 ir daudz ka\u013c\u0137ain\u0101ka un irden\u0101ka augsne, kas nokri\u0161\u0146u laik\u0101 saglab\u0101 mitrumu un izdala to v\u012bnogul\u0101jiem \u012bpa\u0161i saus\u0101 laik\u0101. Savuk\u0101rt irden\u0101 augsne \u013cauj v\u012bnogul\u0101ju sakn\u0113m sasniegt labv\u0113l\u012bgu augsni, kas baro ogas ar da\u017e\u0101dam viel\u0101m, kas gala rezult\u0101t\u0101 labv\u0113l\u012bgi ietekm\u0113 konjaka gar\u0161u un arom\u0101tu.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" title=\"konjaks\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/Konjaka-teritorija.jpg\" alt=\"\" width=\"589\" height=\"410\" \/><br \/>\n<strong>Konjaka teritorija<\/strong><br \/>\n<strong>Grande Champagne <\/strong>(liel\u0101 \u0160ampa\u0146a) \u2013 \u0161aj\u0101 teritorij\u0101 audz\u0113to v\u012bnogu konjaki ir pa\u0161i izsmalcin\u0101t\u0101kie (V.S.O.P; X.O.), varen\u0101kie. Lai konjaks ieg\u016btu ide\u0101lu bu\u0137eti, tas ir j\u0101iztur muc\u0101s sam\u0113r\u0101 ilgi.<br \/>\n<strong>Petite Champagne<\/strong> (maz\u0101 \u0160ampa\u0146a) &#8211; konjaks ir sam\u0113r\u0101 l\u012bdz\u012bgs ar Grande Champagne teritorijas konjaku, tom\u0113r \u0161is konjaks nav j\u0101iztur tik ilgi. Konjakam piem\u012bt izsmalcin\u0101ta aug\u013cu gar\u0161a.<br \/>\n<strong>Borderies <\/strong>(border\u012b) \u2013 teritorija ir maz\u0101k ka\u013c\u0137aina sal\u012bdzin\u0101jum\u0101 ar iepriek\u0161\u0113j\u0101m teritorij\u0101m. Audz\u0113t\u0101s v\u012bnogas konjakam pie\u0161\u0137ir smalku, elegantu gar\u0161u, kura var pazust ilgsto\u0161as iztur\u0113\u0161anas rezult\u0101t\u0101. T\u0101p\u0113c \u0161aj\u0101 teritorij\u0101 p\u0101rsvar\u0101 ra\u017eo jaunus konjakus.<br \/>\n<strong>Fins Bois<\/strong> (fin bu\u0101).<br \/>\n<strong>Bons Bois<\/strong> (bon bu\u0101).<br \/>\n<strong>Bois Ordinaires<\/strong> (bu\u0101 ordin\u0113r) \u2013 \u0161aj\u0101s trij\u0101s teritorij\u0101s ka\u013c\u0137ainas augsnes ir v\u0113l maz\u0101k un t\u0101 ir daudz ciet\u0101ka. Rezult\u0101t\u0101 v\u012bnogul\u0101ju sakn\u0113m ir daudz gr\u016bt\u0101k izlauzties l\u012bdz labv\u0113l\u012bgai augsnei. Bois Ordinaires v\u012bnogul\u0101ju kvalit\u0101ti b\u016btiski ietekm\u0113 tuvum\u0101 eso\u0161ais oke\u0101ns. \u0160aj\u0101 teritorij\u0101 p\u0101rsvar\u0101 ra\u017eo jaunus, vienk\u0101r\u0161us konjakus.<\/p>\n<p style=\"text-align: justify;\"><strong>Konjaka ra\u017eo\u0161ana<\/strong><br \/>\nKonjaka ra\u017eo\u0161an\u0101 var tikt izmantotas tikai sekojo\u0161as v\u012bnogu \u0161\u0137irnes, kuru ogas ruden\u012b tiek sav\u0101ktas ar rok\u0101m vai izmantojot tehniku:<br \/>\nUgni Blanc \u2013 v\u012bnogu \u0161\u0137irne konjakam pie\u0161\u0137ir ziedu arom\u0101tu un nelielu pikantuma \u0113nu.<br \/>\nFolle Blanche &#8211; v\u012bnogu \u0161\u0137irne konjakam pie\u0161\u0137ir pilnveidotu gar\u0161u, vijol\u012btes un liepziedu arom\u0101tu.<br \/>\nColombard &#8211; v\u012bnogu \u0161\u0137irne konjakam pie\u0161\u0137ir jaunu, sp\u0113c\u012bgu raksturu.<br \/>\nSemillion &#8211; v\u012bnogu \u0161\u0137irne konjakam pie\u0161\u0137ir maigu atspirdzino\u0161u svaiguma gar\u0161u un d\u016bmainu, medainu arom\u0101tu.<br \/>\nV\u012bnogu nov\u0101k\u0161ana notiek rudens beig\u0101s. No v\u012bnog\u0101m ar speci\u0101lu preses pal\u012bdz\u012bbu izspie\u017e sulu. Vien\u0101 hekt\u0101r\u0101 teritorijas audz\u0113 apm\u0113ram 3000 v\u012bnogu kr\u016bmus, kuru ogas dod apm\u0113ram 900 \u2013 1000 l v\u012bnogu sulas. Sulu ferment\u0113 un p\u0113c tam nobriedina, k\u0101 rezult\u0101t\u0101 apm\u0113ram 1-3 m\u0113ne\u0161iem tiek ieg\u016bts jauns, sauss, nedaudz sk\u0101bs v\u012bns ar alkohola saturu no 7-9%. V\u012bnu d\u0113v\u0113 par \u201eBlanc de Blanc\u201d (baltv\u012bns no gai\u0161aj\u0101m v\u012bnog\u0101m). Destil\u0101cijas procesam (p\u0113c konjaka ra\u017eo\u0161anas reglamenta) ir j\u0101s\u0101kas ne \u0101tr\u0101k k\u0101 15. novembr\u012b, k\u0101 ar\u012b nedr\u012bkst destil\u0101ciju veikt v\u0113l\u0101k par 31. martu. Destil\u0101ciju veic divas reizes speci\u0101los vara destil\u0101toros, kurus d\u0113v\u0113 par \u201ealambic charentais\u201d.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-15091 aligncenter\" src=\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/konjaka.gif\" alt=\"\" width=\"262\" height=\"231\" \/><\/p>\n<p>Pirm\u0101s destil\u0101cijas rezult\u0101t\u0101 no 9 l v\u012bna ieg\u016bst apm\u0113ram 1 l du\u013c\u0137aina konjaka spirta ar alkohola saturu apm\u0113ram 28%. \u0160o spirtu d\u0113v\u0113 par \u201ebrouillis\u201d. Lai netiktu saboj\u0101ts konjaka raksturs, pirmo (galvu) un p\u0113d\u0113jo (asti) destil\u0101ta tec\u0113jumu, konjaka ra\u017eo\u0161an\u0101 neizmanto. Veicot otrreiz\u0113ju konjaka spirta destil\u0101ciju ir nepiecie\u0161ama augsta meistar\u012bba un precizit\u0101te. Divpadsmit stundu laik\u0101, l\u0113ni un uzman\u012bgi, tiek tecin\u0101ts konjaka spirts. Tie\u0161i t\u0101pat k\u0101 pirmaj\u0101 destil\u0101cijas laik\u0101, spirta tec\u0113juma s\u0101kumu un beigu da\u013cu, konjaka ra\u017eo\u0161an\u0101 neizmanto. Otrreiz\u0113jais destil\u0101ts izn\u0101k dzidrs ar alkohola saturu apm\u0113ram 70%. N\u0101ko\u0161ais noz\u012bm\u012bgais etaps ir konjaka iztur\u0113\u0161ana. Tiek uzskat\u012bts, ka tie\u0161i \u0161im faktoram ir iz\u0161\u0137iro\u0161a loma augstv\u0113rt\u012bga dz\u0113riena ieguv\u0113. Konjaka iztur\u0113\u0161ana ozolkoka muc\u0101s<br \/>\nKonjaks no 2 &#8211; 25 gadiem tiek iztur\u0113ts ozolkoka muc\u0101s, kuras konjakam pie\u0161\u0137ir kr\u0101su, gar\u0161u un arom\u0101tu. Jo ilg\u0101k tiek iztur\u0113ts konjaks, jo vair\u0101k tas pies\u0101tin\u0101s ar viel\u0101m, kuras izdala ozolkoka muca. Ta\u010du da\u017ei pasaules degustatori uzskata, ka konjaks, kur\u0161 iztur\u0113ts ilg\u0101k par 60 gadiem ir ar nepat\u012bkamu piegar\u0161u. No ozolkoka mucas konjak\u0101 var p\u0101riet 500\u20132000 da\u017e\u0101du vielu un komponentu, kas ar\u012b veido izcilo gar\u0161u un arom\u0101tu. Uzskata ar\u012b, jo vec\u0101ks ir ozols, no kura pagatavo mucas, jo vair\u0101k \u0161o labv\u0113l\u012bgo vielu satur koka da\u013cas. Da\u017ek\u0101rt konjaku s\u0101kotn\u0113ji iztur svaigi pagatavot\u0101s muc\u0101s, kuras satur milzum daudz \u0161o vielu (tan\u012bna), kas pie\u0161\u0137ir konjakam vani\u013cas un koka arom\u0101tu, saldu, sk\u0101bu un nedaudz r\u016bgtenu gar\u0161u, bet v\u0113l\u0101k konjaku p\u0101rlej jau iepriek\u0161 izmantot\u0101s muc\u0101s, kur\u0101s \u0161o vielu ir daudz maz\u0101k. Ozolkoku mucu ra\u017eo\u0161ana pati par sevi ir vesela m\u0101ksla. Konjaka ra\u017eo\u0161an\u0101 izmanto Francij\u0101 Limuzena un Trons\u0113 me\u017eos audz\u0113tu ozolu, no kura ar rok\u0101m, neizmantojot nevienu naglu, pagatavo mucas. S\u0101kotn\u0113ji ozolkoka d\u0113l\u012b\u0161i tiek \u017e\u0101v\u0113ti zem atkl\u0101tas debess ne maz\u0101k k\u0101 3 gadus. Dz\u0113rienam ilgsto\u0161i nogatavojoties ozolkoka muc\u0101s, samazin\u0101s alkohola saturs un dz\u0113riens iztvaiko apm\u0113ram par 2 \u2013 4 % gad\u0101. Pateicoties alkohola iztvaiko\u0161anai uzlabojas konjaka kvalit\u0101te, samazin\u0101s dz\u0113riena r\u016bgtums. Iztvaiko\u0161anu d\u0113v\u0113 par \u201ee\u0146\u0123e\u013ca devu\u201d. Mucas ar konjaku uzglab\u0101 pagrabos pie zemas temperat\u016bras un atbilsto\u0161a gaismas daudzuma. Da\u017eas komp\u0101nijas apzin\u0101ti \u013cauj konjakam saskarties ar gaisu, k\u0101 rezult\u0101t\u0101 dz\u0113riens paliek bl\u012bv\u0101ks, e\u013c\u013cain\u0101ks un zaud\u0113 spirta arom\u0101tu. Un visbeidzot, kad p\u0113c degustatora viedok\u013ca spirts ir nobriedis, s\u0101kas vissare\u017e\u0123\u012bt\u0101kais process. Da\u017e\u0101da vecuma un da\u017e\u0101du teritoriju konjaka spirta savieno\u0161ana harmonisk\u0101 bu\u0137et\u0113. Viena veida konjaks nevar rad\u012bt izsmalcin\u0101tu nian\u0161u daudzveid\u012bbu, kas rakstur\u012bga \u0161im unik\u0101lajam dz\u0113rienam. Jebkura konjaka kup\u0101\u017eas process (ar saviem tehnolo\u0123iskajiem nosl\u0113pumiem) sast\u0101v no vair\u0101kiem etapiem. Pirmais etaps ir viena vecuma konjaku sajauk\u0161ana, kuru v\u012bnogas ir izaudz\u0113tas da\u017e\u0101das teritorij\u0101s. P\u0113c tam seko da\u017e\u0101da vecuma konjaku sajauk\u0161ana, l\u012bdz beidzot nosl\u0113dzo\u0161ais etaps ir da\u017e\u0101du konjaku pievieno\u0161ana, ar kuru pal\u012bdz\u012bbu dz\u0113rienam tiek form\u0113ts v\u0113lamais raksturs. Process tiek nosl\u0113gts ar destil\u0113ta \u016bdens pievieno\u0161anu un alkohola samazin\u0101\u0161anu l\u012bdz 40%. Da\u017ek\u0101rt konjakam tiek pievienota nedaudz karamele, kr\u0101sas pastiprin\u0101\u0161anai.<\/p>\n<p style=\"text-align: justify;\"><strong>Termini uz konjaka pudeles eti\u0137etes<\/strong><br \/>\nFine Champagne \u2013 termins uz pudeles eti\u0137etes noz\u012bm\u0113, ka konjaks rad\u012bts apvienojot konjaka spirtus no Grand Champagne un Petit Champagne teritorij\u0101m. Grand Champagne konjakam ir j\u0101b\u016bt vismaz 50 %.<br \/>\nV.S. (Very Special) &#8211; termins nor\u0101da, ka konjaks iztur\u0113ts ne maz\u0101k par 2,5 gadiem. Visi konjaki ir viegli, ar maigu ziedu, aug\u013cu gar\u0161u un \u0101tri p\u0101rejo\u0161u p\u0113cgar\u0161u. Visbie\u017e\u0101k koktei\u013cos izmantotie konjaki.<br \/>\nV.S.O.P. (Very Superior Old Pale) &#8211; Konjaks, kur\u0161 iztur\u0113ts ne maz\u0101k k\u0101 4 gadus. Katram ra\u017eot\u0101jam ir savdab\u012bga neatk\u0101rtojama gar\u0161a. \u0160ie ir visjaun\u0101kie konjaki no Fine Champagne teritorijas.<br \/>\nX.O. (Extra Old) &#8211; Iztur\u0113ts nemaz\u0101k k\u0101 6,5 gadus, ta\u010du p\u0101rsvar\u0101 tie ir iztur\u0113ti daudz ilg\u0101k. \u0160ie ir vareni konjaki ar intens\u012bvu smar\u017eu, ziedu, tabakas un vani\u013cas ton\u012b\u0161iem. Konjakos pietiek iem\u0113rc\u0113t m\u0113les gali\u0146u, lai ilgsto\u0161i sajustu sp\u0113c\u012bgu p\u0113cgar\u0161u. X.O. konjaki parasti ir no Grande un Petite Champagne teritorij\u0101m, pild\u012bti stikla pudel\u0113s, kas vair\u0101k l\u012bdzin\u0101s karaf\u0113m. Napoleon nosaukums konjakam par\u0101d\u012bj\u0101s 20. gadsimta s\u0101kum\u0101 p\u0113c liel\u0101s v\u012bnu audz\u0113t\u0101ju kr\u012bzes (sk. konjaka v\u0113sturi). \u0160\u0101di s\u0101ka d\u0113v\u0113t konjaku no vecajiem kr\u0101jumiem, kur\u0161 bija saglab\u0101jies no liel\u0101 kara vado\u0146a Napoleona laikiem. K\u0101 jau tika min\u0113ts iepriek\u0161, da\u017e\u0101da vecuma konjakus, lai pan\u0101ktu ide\u0101lu bu\u0137eti, pirms pild\u012b\u0161anas pudel\u0113s, kupa\u017e\u0113. Uz eti\u0137etes ir nor\u0101d\u012bts jaun\u0101k\u0101 konjaka vecums.<\/p>\n<p><strong>Konjaka pasnieg\u0161ana<\/strong><br \/>\nX.O. un citus t\u0101da pa\u0161a vecuma brendijus pasniedz tikai t\u012br\u0101 veid\u0101 un tikai k\u0101 di\u0123est\u012bvu, konjaka gl\u0101z\u0113s ar tilpumu no 350 -700ml. Atceries, \u0161\u0101da vecuma konjakus koktei\u013cos izmantot nevajag. Brendija uzglab\u0101\u0161anas un pasnieg\u0161anas temperat\u016bra ir +18 +20 gr\u0101di.<br \/>\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 \u2013 350ml.<br \/>\nBezalkoholiskie savienojumi var\u0113tu b\u016bt \u016bdens, praktiski visa veida sulas un limon\u0101des, kafija, t\u0113ja, piens un kakao.<br \/>\nAlkoholiskie savienojumi var\u0113tu b\u016bt da\u017e\u0101du veidu li\u0137ier\u012b\u0161i.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Iesp\u0113jams lab\u0101kais pasaules brendijs ir konjaks! Tas ir karalis starp visiem pasaules brendijiem. Konjaks ir iztur\u0113ta stila un labkl\u0101j\u012bbas simbols vis\u0101 pasaul\u0113. * Atceries, v\u0101rdu \u201ekonjaks\u201d<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5464],"tags":[],"class_list":["post-16893","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\/16893","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=16893"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16893\/revisions"}],"predecessor-version":[{"id":19095,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16893\/revisions\/19095"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8854"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}