{"id":16945,"date":"2019-07-26T08:18:08","date_gmt":"2019-07-26T05:18:08","guid":{"rendered":"https:\/\/bar.lv\/processing\/"},"modified":"2020-01-19T10:11:12","modified_gmt":"2020-01-19T08:11:12","slug":"processing","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16945","title":{"rendered":"V\u012bnogul\u0101ji, v\u012bna gatavo\u0161ana"},"content":{"rendered":"

V\u012bnu var rad\u012bt no og\u0101m un aug\u013ciem. Galvenais lai var izspiest sulu. Lab\u0101kie pasaules v\u012bni tiek ra\u017eoti no v\u012bnog\u0101m t\u0101p\u0113c, ka v\u012bnogu mizi\u0146a satur \u013coti daudz labv\u0113l\u012bgu vielu, kas dz\u0113rienam pie\u0161\u0137ir neatk\u0101rtojamu gar\u0161u, arom\u0101tu un kr\u0101su. V\u012bnog\u0101, sal\u012bdzino\u0161i ar citiem aug\u013ciem un og\u0101m, ir daudz vair\u0101k cukura, kur\u0161 rezult\u0101t\u0101 tiek p\u0101rv\u0113rsts spirt\u0101.\u00a0V\u012bna raksturu, gar\u0161u un arom\u0101tu, galvenok\u0101rt ietekm\u0113 v\u012bnogu \u0161\u0137irnes, teritorijas, kur\u0101s t\u0101s augu\u0161as un v\u012bna iztur\u0113\u0161anas ilgums.<\/p>\n

\"V\u012bnogul\u0101ju<\/a>Augsne<\/strong>
\nV\u012bnogul\u0101jiem \u013coti svar\u012bga ir augsne, kur\u0101 tie aug. P\u0101rsvar\u0101 v\u012bnogul\u0101ji tiek audz\u0113ti ka\u013c\u0137aini balt\u0101, pel\u0113k\u0101, m\u0101lain\u0101 un vulk\u0101nisk\u0101 augsn\u0113. Katrai v\u012bnogu \u0161\u0137irnei ir nepiecie\u0161ama atbilsto\u0161a augsne, lai t\u0101 sp\u0113tu pilnv\u0113rt\u012bgi att\u012bst\u012bties. Da\u017ek\u0101rt v\u012bndari (selekcion\u0101ri) eksperiment\u0113 ar augsnes izv\u0113li, rezult\u0101t\u0101 izaug ogas, kuras v\u012bnam pie\u0161\u0137ir specifisku stilu. \u013boti svar\u012bgi ir min\u0113t v\u012bna izcel\u0161an\u0101s vietu, jo viena un t\u0101 pati v\u012bnogu \u0161\u0137irne, no da\u017e\u0101d\u0101m teritorij\u0101m ar at\u0161\u0137ir\u012bgu augsni, var dot da\u017e\u0101da stila v\u012bnus.<\/p>\n

\"v\u012bnogul\u0101ji\"<\/a>V\u012bnogul\u0101ji<\/strong>
\nV\u012bna raksturs var b\u016bt atkar\u012bgs ar\u012b no v\u012bnogul\u0101ja vecuma. Past\u0101v uzskats, ka \u012bpa\u0161i izcilas v\u012bnogas var ra\u017eot kr\u016bmi (saknes), kuru vecums p\u0101rsniedz 40 gadus. \u0160iem vecajiem kr\u016bmiem ogu ir maz, ta\u010du v\u012bni san\u0101k samtain\u0101ki un dzi\u013c\u0101ki. Biju\u0161aj\u0101s PSRS republik\u0101s ar\u012b rad\u012bja izcilus v\u012bnus, l\u012bdz laikam, kad M. Gorbo\u010dovs ieviesa sauso likumu un lika izcirst liel\u0101ko da\u013cu v\u012bnogul\u0101jus (1989. gads).<\/p>\n

Klimats<\/strong>
\nKatrai v\u012bnogu \u0161\u0137irnei individu\u0101li ir nepiecie\u0161ams atbilsto\u0161s daudzums saules, v\u0113ja un nokri\u0161\u0146u. Atkar\u012bb\u0101 no \u0161iem krit\u0113rijiem tiek noteikts vai gads ir bijis labv\u0113l\u012bgs vai nelabv\u0113l\u012bgs. Presti\u017ei v\u012bndari nelabv\u0113l\u012bgos gados v\u012bnus nera\u017eo vai p\u0101rdod tos par \u013coti zemu cenu.<\/p>\n

V\u012bna kr\u0101sa<\/strong>
\nVisi pasaules v\u012bni dal\u0101s: baltv\u012bnos, sarkanv\u012bnos un s\u0101rtos v\u012bnos.
\nNo gai\u0161aj\u0101m v\u012bnogu \u0161\u0137irn\u0113m var izspiest tikai gai\u0161u v\u012bnogu sulu, bet no tum\u0161aj\u0101m v\u012bnog\u0101m var izspiest gan gai\u0161u, gan s\u0101rtu v\u012bnogu sulu. Sarkanv\u012bniem un s\u0101rtiem v\u012bniem kr\u0101sa tiek pan\u0101kta izmantojot tum\u0161\u0101s v\u012bnogas. Ta\u010du der zin\u0101t, ka ar\u012b sarkanv\u012bna ra\u017eo\u0161an\u0101 var tikt izmantotas gai\u0161\u0101s v\u012bnogu \u0161\u0137irnes, k\u0101 papildin\u0101jums. Lai rad\u012btu sarkanv\u012bnu un s\u0101rtuv\u012bnu, r\u016bg\u0161anas procesa laik\u0101, v\u012bnogu sul\u0101 atrodas v\u012bnogu zari\u0146i, ogu kauli\u0146i un mizi\u0146as, kas tad ar\u012b padara v\u012bna kr\u0101su tum\u0161\u0101ku. V\u012bna kr\u0101sa var main\u012bties koka mucas ietekm\u0113, ilgsto\u0161i izturot to.<\/p>\n

Primit\u012bvs sal\u012bdzin\u0101jums vienk\u0101r\u0161u v\u012bnu kl\u0101stam:<\/strong>
\nBaltv\u012bni ir sal\u012bdzino\u0161i maig\u0101ki un viegl\u0101ki.
\nS\u0101rto v\u012bnu raksturi ir da\u017e\u0101di.
\nSarkanv\u012bni ir koncentr\u0113t\u0101ki, dzi\u013c\u0101ki.<\/p>\n

V\u0113l viens svar\u012bgs krit\u0113rijs<\/strong>, kas ietekm\u0113 v\u012bna raksturu<\/strong>
\nV\u012bna raksturu tie\u0161\u0101 veid\u0101 ietekm\u0113 v\u012bna ra\u017eo\u0161anas zin\u0101tne, kas p\u0101riet no paaudzes paaudz\u0113. Senos laikos kaimi\u0146\u0161 konkur\u0113ja ar kaimi\u0146u, t\u0101d\u0101 veid\u0101 att\u012bstot \u0161o zin\u0101tni. Francija ir uzskat\u0101ma par valsti, kura visvair\u0101k piev\u0113r\u0161 uzman\u012bbu v\u012bnogu audz\u0113\u0161anai. Past\u0101v speci\u0101li instit\u016bti un kontrol\u0113jo\u0161\u0101s instances. Daudzas valstis v\u012bnogu audz\u0113\u0161anas kult\u016bru un tehnolo\u0123ijas ir p\u0101r\u0146\u0113mu\u0161as tie\u0161i no Francijas. Protams, svar\u012bgs ir ar\u012b pagrabs, kur\u0101 iztur v\u012bnus. J\u0101b\u016bt labam komersantam, lai p\u0101rdotu \u0161o v\u012bnu. J\u0101prot ar\u012b sagatavot zem\u012bti n\u0101ko\u0161ai ra\u017eai, bet pats galvenais faktors, lai rad\u012btu izcilu v\u012bnu, ir v\u012bndara m\u012blest\u012bba pret \u0161o unik\u0101lo dz\u0113rienu.<\/p>\n

V\u012bna ra\u017eo\u0161anas pamatprincipi<\/strong><\/p>\n

Viennoz\u012bm\u012bgi, pa\u0161i lab\u0101kie pasaules v\u012bni tiek ra\u017eoti no v\u012bnog\u0101m t\u0101p\u0113c, ka v\u012bnogu mizi\u0146a satur \u013coti daudz labv\u0113l\u012bgu vielu, kas dz\u0113rienam pie\u0161\u0137ir neatk\u0101rtojamu gar\u0161u, arom\u0101tu un kr\u0101su. V\u012bnog\u0101, sal\u012bdzino\u0161i ar citiem aug\u013ciem un og\u0101m ir daudz vair\u0101k cukura. V\u012bna raksturu, gar\u0161u un arom\u0101tu, galvenok\u0101rt ietekm\u0113 v\u012bnogu \u0161\u0137irnes un v\u012bna iztur\u0113\u0161anas ilgums. Ta\u010du nemaz\u0101k svar\u012bgi faktori ir augsne un klimats.<\/p>\n

\"v\u012bna<\/a><\/strong><\/p>\n

V\u012bnogu ra\u017ea<\/strong>
\nLabs v\u012bndaris par savu ra\u017eu r\u016bp\u0113jas visu gadu. Pirms ziemas tiek iekopta zem\u012bte n\u0101ko\u0161ai sezonai. Tiek apgriezti v\u012bnogul\u0101ji, rav\u0113tas nez\u0101les un m\u0113slota augsne. Pavasar\u012b v\u012bndari seko saln\u0101m un nepiecie\u0161am\u012bbas gad\u012bjum\u0101 izmanto da\u017e\u0101das v\u012bnogul\u0101ju siltin\u0101\u0161anas metodes. Visu vasaru v\u012bndari seko v\u012bnogul\u0101ju att\u012bst\u012bbai, apgrie\u017e liek\u0101s lapi\u0146as, lai v\u012bnogul\u0101js sa\u0146emtu nepiecie\u0161amo mitruma un saules devu, k\u0101 ar\u012b veic citus darbus, lai gala rezult\u0101t\u0101 v\u012bnogas izaugtu perfektas.
\nJo vair\u0101k saules starus v\u012bnogas sa\u0146em, jo rezult\u0101t\u0101 vair\u0101k cukura t\u0101s satur\u0113s. Ra\u017eas nov\u0101k\u0161ana notiek j\u016blija beig\u0101s, august\u0101 un septembr\u012b, \u012bpa\u0161i v\u0113l\u0101 ra\u017ea tiek nov\u0101kta oktobr\u012b un novembr\u012b. Katrai v\u012bnogu \u0161\u0137irnei \u0161is laika periods ir at\u0161\u0137ir\u012bgs un atkar\u012bgs no re\u0123iona, kur v\u012bnogul\u0101ji tiek audz\u0113ti. Jo v\u0113l\u0101k tiek nov\u0101ktas v\u012bnogas, jo vair\u0101k t\u0101s satur cukuru. Da\u017ek\u0101rt ogas p\u0113c ra\u017eas nov\u0101k\u0161anas m\u0113dz pa\u017e\u0101v\u0113t, k\u0101 rezult\u0101t\u0101 izgaro \u016bdens un og\u0101 koncentr\u0113jas liel\u0101ks daudzums cukura. Ir ra\u017eot\u0101ji, kuri pirms v\u012bna rad\u012b\u0161anas, ogas sasald\u0113.<\/p>\n

\"\"<\/strong><\/p>\n

Botrytis Cinerea<\/strong>
\nDa\u017e\u0101du klimatisko apst\u0101k\u013cu ietekm\u0113, piem\u0113ram, paaugstin\u0101ts mitrums, migla un citu faktoru rezult\u0101t\u0101 uz v\u012bnog\u0101m var att\u012bst\u012bties bakt\u0113rijas, kuras samazina mitrumu un paaugstina cukura saturu v\u012bnog\u0101 un re\u0101li izmaina sulas \u0137\u012bmisko sast\u0101vu. \u0160o unik\u0101lo procesu d\u0113v\u0113 par c\u0113lo puvi jeb Botrytis Cinerea. Rezult\u0101t\u0101 \u0161\u012bs v\u012bnogas sav\u012bst.
\nAr c\u0113lo puvi sk\u0101ru\u0161as v\u012bnogu ra\u017eas san\u0101k mazas, ta\u010du no \u0161\u012bm sav\u012btu\u0161aj\u0101m og\u0101m var rad\u012bti v\u012bnus ar augstu alkohola saturu, neatk\u0101rtojamu medus gar\u0161u un izteiktu ziedu arom\u0101tu, k\u0101da piem\u012bt, piem\u0113ram, Sauternes (Francija) un Trockenbeerenauslese (V\u0101cija) v\u012bniem. \u0160\u0101dus v\u012bnus var uzglab\u0101t ilgsto\u0161i. Ar laiku tie tikai papildina savas lielisk\u0101s \u012bpa\u0161\u012bbas.<\/p>\n

\"\"<\/strong><\/p>\n

V\u012bnogu sula v\u012bna ra\u017eo\u0161anai<\/strong>
\nKad v\u012bnogas ir nov\u0101ktas seko ogu pres\u0113\u0161ana un sulas izspie\u0161ana. Par vislab\u0101ko sulas izspie\u0161anas metodi uzskata m\u012bc\u012b\u0161anos ar k\u0101j\u0101m pa v\u012bnog\u0101m. Past\u0101v uzskats, ka ar k\u0101j\u0101m spie\u017eot v\u012bnogas netiek saspiestas s\u0113kli\u0146as, kuras var saboj\u0101t v\u012bna gar\u0161u.
\n\u0160\u0101ds sulas izspie\u0161anas veids tiek papildin\u0101ts ar ritu\u0101liem un dej\u0101m, kuras notiek m\u016bzikas pavad\u012bb\u0101. Tie ir v\u012bndaru sv\u0113tki. Past\u0101v ar\u012b koka, akmens un m\u016bsdien\u012bgas, datoriz\u0113tas sulu spiedes.<\/p>\n

V\u012bna ferment\u0101cijas process<\/strong><\/p>\n

Viens no noz\u012bm\u012bg\u0101kajiem etapiem v\u012bna ra\u017eo\u0161an\u0101 ir izspiest\u0101s sulas ferment\u0113\u0161ana jeb citiem v\u0101rdiem run\u0101jot, raudz\u0113\u0161ana vai sulas r\u016bg\u0161ana. \u0160is process notiek t\u0101p\u0113c, ka audz\u0113jot v\u012bnogas, laika gait\u0101 uz og\u0101m nos\u0113\u017eas visda\u017e\u0101d\u0101kie mikroorganismi (raugs). Kad v\u012bnogas tiek pres\u0113tas, liela da\u013cu organismu nok\u013c\u016bst sul\u0101, kur t\u0101m ir labv\u0113l\u012bga vide. Maksim\u0101l\u0101 \u0101trum\u0101 vairojoties, organismi veido veselas kolonijas. Rodas t\u0101ds priek\u0161stats, ka sula s\u0101k v\u0101r\u012bties. Par\u0101d\u0101s putas un burbul\u012b\u0161i un gala rezult\u0101t\u0101 sula p\u0101rv\u0113r\u0161as reibino\u0161\u0101 dz\u0113rien\u0101 \u2013 v\u012bn\u0101.
\nJa pa\u0146emsiet v\u012bnogu sulu no tetrapakas, v\u012bnu j\u016bs rad\u012bt diez vai var\u0113siet, jo labv\u0113l\u012bgas bakt\u0113rijas ir nogalin\u0101tas. Ta\u010du, ja j\u016bs \u0161\u0101du rauga s\u0113n\u012bti pievienosiet jebkuram saldam dz\u0113rienam, tad uzreiz s\u0101ksies r\u016bg\u0161anas process, k\u0101 rezult\u0101t\u0101 dz\u0113rien\u0101 par\u0101d\u012bsies alkohols. Ferment\u0101cijas procesa rezult\u0101t\u0101, kur\u0161 ilgst no p\u0101ris dien\u0101m l\u012bdz da\u017e\u0101m ned\u0113\u013c\u0101m, no sulas atdal\u0101s simtiem da\u017e\u0101du vielu un mikroorganismu, kas rezult\u0101t\u0101 ietekm\u0113s v\u012bna stilu. Raugs sul\u0101 eso\u0161o cukuru p\u0101rv\u0113r\u0161 alkohol\u0101. No 1 grama cukura, kur\u0161 atrodas og\u0101, var ieg\u016bt 0,6% alkohola. P\u0113c b\u016bt\u012bbas \u0161is cukurs ir glikoze un fruktoze. Jo ilg\u0101k notiek r\u016bg\u0161anas process, jo saus\u0101ks, savelko\u0161\u0101s gala rezult\u0101t\u0101 san\u0101ks v\u012bns. Da\u017ereiz, lai saglab\u0101tu v\u012bna saldumu, r\u016bg\u0161anas procesu apst\u0101dina m\u0101ksl\u012bgi, piem\u0113ram, pievienojot v\u012bnogu spirtu. Ferment\u0113jot v\u012bnogu sulu ir nepiecie\u0161ama augsta profesionalit\u0101te, jo noteiktos apst\u0101k\u013cos var att\u012bst\u012bties ar\u012b nelabv\u0113l\u012bgas bakt\u0113rijas, kuras v\u012bnu var p\u0101rv\u0113rst eti\u0137\u012b. Ferment\u0101cijas process var norit\u0113t koka vai met\u0101lisk\u0101s muc\u0101s, k\u0101 ar\u012b speci\u0101los betona rezervu\u0101ros. Laika gait\u0101 sald\u0101 v\u012bnogu sula k\u013c\u016bst par maz\u0101k saldu \u0161\u0137idrumu ar alkohola saturu no 10 – 14%.
\nV\u012bndari izmanto ar\u012b citas metodes. Piem\u0113ram, minim\u0101li saspie\u017e ogu, k\u0101 rezult\u0101t\u0101 r\u016bg\u0161anas process s\u0101kas tie\u0161i v\u012bnog\u0101. Da\u017ek\u0101rt v\u012bnam pievieno cukuru vai roz\u012bnes, lai padar\u012btu to sald\u0101ku. M\u0113dz pat v\u012bnogas sasald\u0113t pirms ferment\u0101cijas procesa.
\nLai rad\u012btu stiprin\u0101tus v\u012bnus, t\u0101dus k\u0101 Heress, Madeira, Malaga, Portv\u012bns un l\u012bdz\u012bgus, ferment\u0101cijas procesa laik\u0101 pievieno v\u012bnogu spirtu vai brendiju.
\nLai rad\u012btu aromatiz\u0113tus v\u012bnus, stiprin\u0101tiem v\u012bniem pievieno da\u017e\u0101das gar\u0161vielas un augus (s\u012bk\u0101ku inform\u0101ciju j\u016bs varat atrast sada\u013c\u0101 par vermutiem).
\nTaut\u0101 past\u0101v t\u0101ds nosaukums, k\u0101 \u201eLi\u0137ierv\u012bni\u201d. Runa ir par \u012bpa\u0161i saldiem v\u012bniem ar lielu cukuru daudzumu.<\/p>\n

\"v\u012bna<\/a>V\u012bna iztur\u0113\u0161ana<\/strong>
\nN\u0101ko\u0161\u0101 stadija p\u0113c v\u012bna rad\u012b\u0161anas ir v\u012bna filtr\u0101cija un pild\u012b\u0161ana ozolkoka muc\u0101s, pudel\u0113s vai met\u0101lisk\u0101s tvertn\u0113s, kur tie pavada noteiktu laika periodu. \u0160is iztur\u0113\u0161anas ilgums ir atkar\u012bgs no v\u012bnogu \u0161\u0137irnes un v\u0113lam\u0101 v\u012bna veida. \u013boti mu\u013c\u0137\u012bgs ir uzskats, jo vec\u0101ks v\u012bns, jo lab\u0101ks. Past\u0101v v\u012bni, kurus praktiski uzreiz p\u0113c ferment\u0101cijas pilda pudel\u0113s un lietojami tie ir tikai jauni. Ir v\u012bni, kuri nobriest pudel\u0113s. \u013boti svar\u012bgs faktors ir klimats, kur\u0101 tiek iztur\u0113ti v\u012bni. \u0160ajos pagrabos tiek kontrol\u0113ts gaismas, mitruma un temperat\u016bras daudzums. \u0160ie faktori pal\u012bdz dz\u012bvot da\u017e\u0101diem labv\u0113l\u012bgiem mikroorganismiem. Parasti pirms vai p\u0113c iztur\u0113\u0161anas, da\u017e\u0101du \u0161\u0137ir\u0146u un da\u017e\u0101du ra\u017eu v\u012bnus, no da\u017e\u0101d\u0101m teritorij\u0101m m\u0113dz apvienot, lai rezult\u0101t\u0101 pan\u0101ktu v\u0113lamo raksturu. Past\u0101v augstas klases v\u012bni, kuri rad\u012bti izmantojot vienu ra\u017eu. Da\u017ek\u0101rt v\u012bnus saldina. \u0160o smalko degustatoru procesu d\u0113v\u0113 par \u201ekup\u0101\u017eu\u201d vai \u201ev\u012bnu apprecin\u0101\u0161anu\u201d. Kad v\u012bni ir nogatavoju\u0161ies, tos m\u0113dz att\u012br\u012bt no nogulsn\u0113m. Tradicion\u0101li v\u012bni tiek dzidrin\u0101ti ar olas baltumu, kas pievelk visas nogulsnes. V\u012bnu m\u0113dz ar\u012b filtr\u0113t, ta\u010du p\u0101rm\u0113r\u012bga filtr\u0113\u0161ana at\u0146em v\u012bnam lab\u0101s gar\u0161as \u012bpa\u0161\u012bbas. T\u0101l\u0101k seko v\u012bna pild\u012b\u0161ana pudel\u0113s ar speci\u0101l\u0101m, \u012bpa\u0161i steril\u0101m iek\u0101rt\u0101m. Lai v\u012bnam nepiek\u013c\u016btu gaiss, pudeles aizkor\u0137\u0113 ar kor\u0137a koka aizb\u0101zni. Kor\u0137a ozola aizb\u0101zni izmanto augstv\u0113rt\u012bga v\u012bna ra\u017eot\u0101ji. Kor\u0137is neietekm\u0113 v\u012bna gar\u0161u un ir viegli izvelkams. Par augstas klases v\u012bnu var liecin\u0101t gar\u0161, viena vesela gabala, kor\u0137a ozola mizas aizb\u0101znis. No kor\u0137a skaid\u0101m sapres\u0113ti vai vienk\u0101r\u0161i plastmasas aizb\u0101\u017e\u0146i liecina par l\u0113tas klases v\u012bnu.<\/p>\n","protected":false},"excerpt":{"rendered":"

V\u012bnu var rad\u012bt no og\u0101m un aug\u013ciem. Galvenais lai var izspiest sulu. Lab\u0101kie pasaules v\u012bni tiek ra\u017eoti no v\u012bnog\u0101m t\u0101p\u0113c, ka v\u012bnogu mizi\u0146a satur \u013coti daudz [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5460,5463],"tags":[],"class_list":["post-16945","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-vini","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16945","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=16945"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16945\/revisions"}],"predecessor-version":[{"id":22329,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16945\/revisions\/22329"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8944"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}