\n\u0160amp\u0101nie\u0161a v\u0113sture s\u0101kas ar to br\u012bdi, kad par\u0101d\u012bj\u0101s v\u012bns. Da\u017ek\u0101rt v\u012bnogu sula, kura nebija labi sar\u016bgusi, temperat\u016bras paaugstin\u0101\u0161an\u0101s ietekm\u0113 uzs\u0101ka atk\u0101rtotu r\u016bg\u0161anu. V\u012bna muc\u0101s par\u0101d\u012bj\u0101s g\u0101zes un burbul\u012b\u0161i. Ir zin\u0101mi gad\u012bjumi kad koka mucas, g\u0101zu ietekm\u0113, uzspr\u0101ga.
\nLieta t\u0101da, ka Francij\u0101 Champagne re\u0123iona v\u012bnogas nogatavojas \u013coti v\u0113lu. Klimats \u0161eit ir sam\u0113r\u0101 v\u0113ss. Rauga s\u0113n\u012bte, kura atrodas uz v\u012bnogas mizi\u0146as un kura v\u0113l\u0101k nok\u013c\u016bst v\u012bn\u0101, l\u012bdz ziemas s\u0101kumam nepasp\u0113j att\u012bst\u012bties, ta\u010du pavasar\u012b, kad laiks k\u013c\u016bst silt\u0101ks, \u0161\u012bs bakt\u0113rijas k\u013c\u016bst \u012bpa\u0161i akt\u012bvas, k\u0101 rezult\u0101t\u0101 v\u012bns s\u0101k r\u016bgt atk\u0101rtoti. S\u0101kotn\u0113ji \u0161is faktors tika uzskat\u012bts par negat\u012bvu un v\u012bndari pielika \u013coti daudz p\u016b\u013cu, lai g\u0101zes atdal\u012btu no v\u012bna. Ar \u0161o probl\u0113mu c\u012bn\u012bj\u0101s ar\u012b Francijas, Hautvillers abates m\u016bks, Pj\u0113rs Perinjons (Pierre Perignon 1639.-1715.), ta\u010du vi\u0146a \u0123enialit\u0101te bija t\u0101da, ka vi\u0146\u0161 \u0161o probl\u0113mu cent\u0101s padar\u012bt par v\u0113rt\u012bbu.
\nPj\u0113rs konstat\u0113ja, ka g\u0101ze v\u012bnam pie\u0161\u0137ir svaigumu un, ja v\u012bnam pievieno cukuru, g\u0101zu saturs palielin\u0101s. V\u0113l\u0101k \u0161o metodi nosauks par \u0161amp\u0101nie\u0161a ra\u017eo\u0161anas metodi (methode champenoise). Ir zin\u0101tnieki, kas uzskata, ka dzirksto\u0161a v\u012bna rad\u012b\u0161anas metodi izgudroja daudz \u0101tr\u0101k senie Romie\u0161i, bet m\u016bks izmantoja jau eso\u0161\u0101s receptes.
\nLiel\u0101k\u0101 t\u0101 laika probl\u0113ma bija dzirksto\u0161\u0101 dz\u0113riena nog\u0101d\u0101\u0161ana l\u012bdz pat\u0113r\u0113t\u0101jam. V\u012bnu agr\u0101k transport\u0113ja muc\u0101s, bet krogos to pild\u012bja karaf\u0113s, kuras aizb\u0101za ar lupatu. Ar\u012b \u0161amp\u0101nieti s\u0101kotn\u0113ji transport\u0113ja muc\u0101s, ta\u010du t\u0101 kvalit\u0101te tikai pasliktin\u0101j\u0101s. 1728. gad\u0101 Ludvigs XV izdeva pav\u0113li, kura aizliedza \u0161amp\u0101nieti izliet muc\u0101s. Dzirksto\u0161a v\u012bna rad\u012b\u0161ana tika uzs\u0101kta tie\u0161i pudel\u0113, kuru aizkor\u0137\u0113ta ar kor\u0137i, p\u0101rsietu ar stiepli. Kor\u0137a aizb\u0101znis bija t\u0101 laika jaunizgudrojums. Tie\u0161i tad par\u0101d\u012bj\u0101s pirmie lielie \u0161amp\u0101nie\u0161a tirgo\u0146i. Dr\u012bzum\u0101 \u0161amp\u0101nietis k\u013cuva par karalisk\u0101s sabiedr\u012bbas iecien\u012bt\u0101ko dz\u0113rienu, par kuru tika maks\u0101tas lielas naudas summas. Par\u0101d\u012bj\u0101s ar\u012b falsific\u0113ta produkcija. 1927. gad\u0101 tika ieviest likums, kur\u0161 fiks\u0113ja teritoriju, kur\u0101 var tikt izgatavots dzirksto\u0161s v\u012bns ar nosaukumu \u201eChampagne\u201d.<\/p>\n
\u0160ampanie\u0161a un dzirksto\u0161u v\u012bnu veidi<\/strong> Methode Traditionelle \u2013 \u0161is dzirksto\u0161ais v\u012bns ir rad\u012bts izmantojot tradicion\u0101lo \u0161amp\u0101nie\u0161a ra\u017eo\u0161anas metodi. \u012apa\u0161i sauss dzirksto\u0161s v\u012bns, kura sast\u0101v\u0101 cukurs ir no 0 – 6 g uz vienu litru, tiek d\u0113v\u0113ts par: Sauss, dzirksto\u0161s v\u012bns, bet ar liel\u0101ku cukura saturu dz\u0113rien\u0101 (no 17 \u2013 35 g uz vienu litru) da\u017e\u0101d\u0101s valst\u012bs tiek d\u0113v\u0113ts \u0161\u0101di: Pussauss jeb pussalds dzirksto\u0161s v\u012bns, kura sast\u0101v\u0101 cukurs ir no 33 \u2013 50 g uz vienu litru, da\u017e\u0101d\u0101s valst\u012bs tiek d\u0113v\u0113ts \u0161\u0101di: Salds dzirksto\u0161s v\u012bns, kura sast\u0101v\u0101 cukurs ir vair\u0101k par 50 g uz vienu litru, da\u017e\u0101d\u0101s valst\u012bs tiek d\u0113v\u0113ts \u0161\u0101di: Da\u017e\u0101da izm\u0113ra \u0161ampanie\u0161a pudel\u0113m ir savi induvidu\u0101li nosaukumi<\/strong> \u0160amp\u0101nie\u0161a pasnieg\u0161ana<\/strong> Lai atv\u0113rtu \u0161amp\u0101nie\u0161a pudeli past\u0101v speci\u0101las stangas. T\u0101s re\u0101li atvieglo dz\u012bvi b\u0101rmen\u012bt\u0113m. Pasnieg\u0161anas trauki<\/strong> [\/sociallocker]<\/p>\n","protected":false},"excerpt":{"rendered":" [sociallocker] *Atceries, \u0161amp\u0101nietis (Champagne) ir dzirksto\u0161s v\u012bns, kur\u0161 rad\u012bts Francij\u0101 Champagne provinc\u0113. Citas valstis \u0161o nosaukumu izmantot nedr\u012bkst. Champagne teritorij\u0101 tiek rad\u012bts pasaul\u0113 popul\u0101r\u0101kais dzirksto\u0161ais v\u012bns, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":11315,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5486,5484],"tags":[],"class_list":["post-16949","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-dzirkstoss-vins","category-francijas-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16949","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=16949"}],"version-history":[{"count":7,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16949\/revisions"}],"predecessor-version":[{"id":22341,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16949\/revisions\/22341"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/11315"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16949"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16949"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16949"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/bar.lv\/wp-content\/uploads\/2019\/05\/champagne.jpg\" "\\"champagne\\"")
<\/a>Dzirksto\u0161a v\u012bna ra\u017eo\u0161ana<\/strong> – Methode Champenoise<\/strong>
\nSlaven\u0101kais dzirksto\u0161ais v\u012bns pasaul\u0113 ir \u0161amp\u0101nietis, kuru rada Champagne re\u0123ion\u0101, Francij\u0101. S\u0101kotn\u0113ji dz\u0113riens tiek rad\u012bts l\u012bdz\u012bgi k\u0101 v\u012bns. P\u0113c v\u012bnogu nov\u0101k\u0161anas tiek izspiesta sula un ferment\u0113ta, l\u012bdz dz\u0113rien\u0101 par\u0101d\u0101s alkohols. P\u0113c r\u016bg\u0161anas procesa beig\u0101m v\u012bns tiek sajaukts ar citas \u0161\u0137irnes v\u012bniem. M\u0113dz pievienot ar\u012b iztur\u0113tus v\u012bnus. \u0160amp\u0101nie\u0161a ra\u017eo\u0161an\u0101 tiek izmantotas Chardonnay, Pinot Noir un Pinot Meunier v\u012bnogu \u0161\u0137irnes. N\u0101ko\u0161\u0101 stadija ir otrreiz\u0113ja v\u012bna ferment\u0113\u0161ana tie\u0161i pudel\u0113. V\u012bns tiek pild\u012bts bieza stikla pudel\u0113s, kuras var iztur\u0113t 10 atmosf\u0113ru spiedienu. Lai notiktu \u0161\u012b atk\u0101rtot\u0101 r\u016bg\u0161ana, v\u012bnam pievieno bakt\u0113rijas un cukuru.
\nFerment\u0101cijas procesa rezult\u0101t\u0101 izdal\u0101s oglek\u013ca dioks\u012bds. \u0160is dioks\u012bds ir maigie burbul\u012b\u0161i, kurus m\u0113s izj\u016btam baudot \u0161amp\u0101nieti. Pirms iztur\u0113\u0161anas laika beig\u0101m \u0161amp\u0101nie\u0161a pudeles tiek novietotas ar kakli\u0146u uz leju un uzman\u012bgi saskalotas. To dara t\u0101p\u0113c, lai ferment\u0101cijas nogulsnes nos\u0113stos pudeles kakli\u0146a da\u013c\u0101. Kad \u0161amp\u0101nietis ir nobriedis, v\u012bndari atkor\u0137\u0113 pudeli izmantojot speci\u0101lu metodi, k\u0101 rezult\u0101t\u0101 no pudeles tiek iz\u0161\u013cakst\u012btas v\u012bna nogulsnes un du\u013c\u0137i. P\u0113c tam katra pudele tiek papildin\u0101ta ar jaunu v\u012bnu un tiek pievienota bakt\u0113riju s\u0113n\u012bte. \u0160amp\u0101nietim tiek pievienots ar\u012b cukurs noteikt\u0101 daudzum\u0101, atkar\u012bb\u0101 no v\u0113lam\u0101 \u0161amp\u0101nie\u0161a veida. Salda vai pussalda.<\/a>P\u0113c tam pudele tiek aizkor\u0137\u0113ta un \u0161amp\u0101nietis v\u0113l k\u0101du laiku var tikt iztur\u0113ts, vai ar\u012b nog\u0101d\u0101ts uz veikalu. \u0160o \u0161amp\u0101nie\u0161a ra\u017eo\u0161anas metodi d\u0113v\u0113 par \u201eMethode champenoise\u201d vai \u201eMethode Traditionelle\u201d. \u0160o principu izmanto daudzu valstu dzirksto\u0161u v\u012bnu ra\u017eot\u0101ji. Atceries, nosaukumu \u201eChampagne\u201d uz pude\u013cu eti\u0137etes var izmantot tikai Francijas, \u0160ampa\u0146as re\u0123iona v\u012bndari.
\nDer zin\u0101t, ka dzirksto\u0161u v\u012bnu rada ne tikai Champagne re\u0123ion\u0101, bet ar\u012b cit\u0101s pasaules mal\u0101s izmantojot l\u0113t\u0101kas metodes.
\nDzirksto\u0161a v\u012bna ra\u017eo\u0161anas metode, kuru d\u0113v\u0113 par \u201echarmat\u201d <\/strong>ir t\u0101 saucam\u0101 tvert\u0146u metode, kuru p\u0101rsvar\u0101 izmanto ar\u012b biju\u0161\u0101s Padomju Savien\u012bbas, dzirksto\u0161o dz\u0113rienu ra\u017eot\u0101ji. V\u012bna otrreiz\u0113ja ferment\u0101cija notiek nevis pudel\u0113s, k\u0101 tas ir \u0161amp\u0101nie\u0161a metod\u0113, bet speci\u0101l\u0101s cistern\u0101s, kuras ir pak\u013cautas spiedienam.
\nL\u0113t\u0101k\u0101 metode<\/strong> ir v\u012bna uzg\u0101z\u0113\u0161ana ar og\u013csk\u0101bo g\u0101zi (CO2), glu\u017ei k\u0101 kolu. \u0160o metodi d\u0113v\u0113 par \u201ev\u012bna karboniz\u0101ciju\u201d.<\/p>\n
\nVintage Champagne, Champagne Millesime \u2013 visd\u0101rg\u0101kais un ekskluz\u012bv\u0101kais \u0161amp\u0101nietis pasaul\u0113. Rad\u012bts izmantojot tikai konkr\u0113ta, \u012bpa\u0161i labv\u0113l\u012bga gada v\u012bnogu ra\u017eu. \u0160is \u0161amp\u0101nietis ir iztur\u0113ts ne maz\u0101k k\u0101 3 gadus.
\nBlanc de Blancs \u2013 \u0161amp\u0101nietis ir ra\u017eots izmantojot tikai Chardonnay v\u012bnogu \u0161\u0137irni un parasti tas ir ar nedaudz maig\u0101ku gar\u0161u un arom\u0101tu.
\nBlanc de Noirs \u2013 \u0161amp\u0101nietis, kur\u0161 rad\u012bts izmantojot tum\u0161\u0101s v\u012bnogu \u0161\u0137irnes Pinot Noir vai Pinot Meunier. Der zin\u0101t, ar\u012b no tum\u0161aj\u0101m v\u012bnogu \u0161\u0137irn\u0113m var pagatavot gai\u0161as kr\u0101sas \u0161amp\u0101nieti, jo v\u012bnogu sula pati par sevi ir gandr\u012bz caursp\u012bd\u012bga.
\nRose \u2013 s\u0101rtas kr\u0101sas \u0161amp\u0101nietis, kuru ieg\u016bst izspie\u017eot tum\u0161\u0101s v\u012bnogu \u0161\u0137irnes un k\u0101du laiku sul\u0101 atst\u0101jot ogu mizi\u0146as, vai ar\u012b baltv\u012bnam pievienojot sarkanv\u012bnu.
\nCremant – dab\u012bgs, dzirksto\u0161s v\u012bns, kur\u0161 rad\u012bts \u0101rpus Champagne re\u0123iona, Francij\u0101.
\nCava, Espumoso – Sp\u0101nij\u0101 t\u0101 d\u0113v\u0113 dzirksto\u0161u v\u012bnu, kur\u0161 izgatavots izmantojot \u0161amp\u0101nie\u0161a ra\u017eo\u0161anas metodi.
\nSpumante, Spumante Asti, Frizante \u2013 It\u0101lij\u0101 rad\u012bti, dab\u012bgi dzirksto\u0161i v\u012bni.
\nEspumante \u2013 \u0160\u0101di Portug\u0101\u013ci d\u0113v\u0113 savus dzirksto\u0161os v\u012bnus.
\nSparkling wine \u2013 ang\u013cu nosaukums dzirksto\u0161iem v\u012bniem.
\nSekt, Schaumwein \u2013 V\u0101cij\u0101 ra\u017eoti dzirksto\u0161i v\u012bni.<\/p>\n
\nPetillant, Petillance \u2013 viegli dzirksto\u0161s.
\nMaceration carbonique \u2013 v\u012bns, g\u0101z\u0113ts ar og\u013csk\u0101bo g\u0101zi, glu\u017ei k\u0101 kola.
\n\u0160amp\u0101nie\u0161aun dzirksto\u0161u v\u012bnu gar\u0161as<\/p>\n
\nExtra Brut (Francij\u0101)
\nExtra Dry (Anglij\u0101)
\nExtra Trocken (V\u0101cij\u0101)
\nBrut \u2013 sauss, dzirksto\u0161s v\u012bns, kura sast\u0101v\u0101 cukurs ir no 12-20 g uz vienu litru.<\/p>\n
\nSec (Francij\u0101)
\nDry (Anglij\u0101)
\nSecco Asciutto (It\u0101lij\u0101)
\nSeco (Sp\u0101nij\u0101)
\nTrocken (V\u0101cij\u0101)<\/p>\n
\nDemi Sek (Francij\u0101)
\nMedium Dry (Anglij\u0101)
\nAbboccato (It\u0101lij\u0101)
\nAbocado (Sp\u0101nij\u0101)
\nHalbtrocken (V\u0101cij\u0101)<\/p>\n
\nDoux (Francij\u0101)
\nSweet (Anglij\u0101)
\nDolce (It\u0101lij\u0101)
\nDulce (Sp\u0101nij\u0101)
\nMild Suss ( V\u0101cij\u0101)<\/p>\n
\nBottle – pie mums visbie\u017e\u0101k sastopam\u0101 pudele ar 750 ml tilpumu
\nHalf – puse no Bottle tilpuma
\nQuarter – ceturda\u013ca no Bottle tilpuma, t\u0101tad vismaz\u0101k\u0101 no \u0161ampanie\u0161a pudel\u0113m.
\nMagnum \u2013 \u0161ampanie\u0161a pudele ar 1,5 l tilpumu.
\nJeroboam – \u0161ampanie\u0161a pudele ar 3 l tilpumu.
\nRehoboam – \u0161ampanie\u0161a pudele ar 4.5 l tilpumu.
\nMathusalem – \u0161ampanie\u0161a pudele ar 6 l tilpumu.
\nSalmanazar – \u0161ampanie\u0161a pudele ar 9 l tilpumu.
\nBalthazar – \u0161ampanie\u0161a pudele ar 12 l tilpumu.
\nNabu\u0441hodonosor – \u0161ampanie\u0161a pudele ar 15 l tilpumu.<\/p>\n
\nPie\u0146emt\u0101 \u0161amp\u0101nie\u0161a pasnieg\u0161anas norma ir pudele. Pa pok\u0101liem \u0161amp\u0101nieti izlej tikai bistro un disko klubos. Kratot pudeli dz\u0113riens \u0101tri k\u013c\u016bst bez g\u0101z\u0113s. Pirms \u0161amp\u0101nie\u0161a pasnieg\u0161anas, paturiet pudeli ledusskap\u012b vismaz vienu stundu parastaj\u0101 nodal\u012bjum\u0101, kur temperat\u016bra ir +6 +8 \u00b0C . \u0160amp\u0101nietis, kur\u0161 \u012bslaic\u012bgi tiks ielikts sald\u0113tav\u0101, nomirs. Pasniedzot \u0161amp\u0101nieti izmantojiet \u0161amp\u0101nie\u0161a spaini pild\u012btu ar ledu.
\nLai uztur\u0113tu optim\u0101lu temperat\u016bru, spaini \u00bd piepildiet ar ledu un uzkl\u0101jiet t\u012bru auduma salveti. Spaini var novietot uz galda vai ielikt speci\u0101l\u0101 tur\u0113t\u0101j\u0101.<\/p>\nM\u0101j\u0101s un tusi\u0146\u0101 var izmantot pagaidu aizb\u0101\u017e\u0146us.<\/p>\n<\/p>\n
\nChampagne Flute gl\u0101ze
\n\u2013 klasisk\u0101 \u0161amp\u0101nie\u0161a gl\u0101ze ir ar tilpumu no 120 ml \u2013 200 ml. Gl\u0101zes izstiepti garen\u0101 forma \u013cauj dz\u0113riena burbul\u012b\u0161iem atsisties pret sieni\u0146\u0101m, t\u0101d\u0101 veid\u0101 radot t\u012bkamu skatu ac\u012bm. Flute \u2013 tulkojum\u0101 no ang\u013cu valodas ir flauta.
\nChampagne Saucer gl\u0101zes
\n\u2013 \u0161\u012b \u0161ampanie\u0161a gl\u0101ze ir ar tilpumu no 120 ml \u2013 300 ml. Saucer – tulkojum\u0101 no ang\u013cu valodas ir tas\u012bte. Gl\u0101ze dom\u0101ta saldam \u0161amp\u0101nietim un dzirksto\u0161am v\u012bnam. T\u0101da tipa gl\u0101zes ar rupj\u0101ku stiklu vai no cita materi\u0101la m\u0113dz d\u0113v\u0113t par Champagne Goblet vai \u0161amp\u0101nie\u0161a kausu. Gl\u0101zi virs 200 ml tilpuma sauc par Grand Champagne Goblet jeb lielo \u0161amp\u0101nie\u0161a kausu. Skaistas Saucer gl\u0101\u017eu piram\u012bdas var veidot pie\u0146em\u0161an\u0101s un ceremonij\u0101s.<\/p>\n