{"id":16950,"date":"2019-07-26T08:18:29","date_gmt":"2019-07-26T05:18:29","guid":{"rendered":"https:\/\/bar.lv\/sud-ouest\/"},"modified":"2020-01-19T12:53:46","modified_gmt":"2020-01-19T10:53:46","slug":"sud-ouest","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16950","title":{"rendered":"Francijas v\u012bni Sud-Ouest | dienvidrietumu re\u0123ions"},"content":{"rendered":"

\"\"<\/a>Sud-Ouest re\u0123iona nosaukums \u201edienvidrietumi\u201d vair\u0101k asoci\u0113jas ar kaut ko \u0123eogr\u0101fisku. Princip\u0101 t\u0101 ar\u012b ir. Vair\u0101ki v\u012bna d\u0101rzi, kuri k\u0101 mazas salas ir izm\u0113t\u0101ti pa Francijas dienvidiem, reiz tika apvienoti. Kaut ar\u012b \u0161eit tiek rad\u012bti labas kvalit\u0101tes v\u012bni, liel\u0101k\u0101 Sud-Ouest re\u0123iona probl\u0113ma ir blakus eso\u0161ais kaimi\u0146\u0161, v\u012bna ra\u017eo\u0161anas gigants, Bordo (Bordeaux) re\u0123ions. V\u012bni jau no seniem laikiem tika transport\u0113ti pa Garonnas upi caur Bordo re\u0123ionu uz Atlantijas oke\u0101nu, kur tie t\u0101l\u0101k m\u0113roja ce\u013cu pa visu pasauli. Past\u0101v\u012bgu komersantu konfliktu rezult\u0101t\u0101 Sud-Ouest v\u012bni ir paliku\u0161i \u0113n\u0101. T\u0101 piem\u0113ram XIII gadsimt\u0101 Bordo v\u012bndari aizliedza transport\u0113t Sud-Ouest v\u012bnus pa Garonnas upi, kas bija t\u0101 laika vien\u012bgais tirdzniec\u012bbas ce\u013c\u0161, l\u012bdz br\u012bdim, kam\u0113r piln\u012bb\u0101 visi Bordo v\u012bni netika realiz\u0113ti. Bordo privil\u0113\u0123ija tika atcelta tikai XVIII gadsimt\u0101. No \u0161\u012b br\u012b\u017ea Sud-Ouest v\u012bndari var\u0113ja uzelpot viegl\u0101k, ta\u010du vi\u0146u prieki nebija ilgi, jo dr\u012bzum\u0101 sekoja Francijas revol\u016bcija, bet p\u0113c tam Anglija, kas bija t\u0101 laika liel\u0101kas dienvidu re\u0123iona klients, p\u0101rtrauca iepirkumus. V\u0113l\u0101k sekoju v\u012bnogul\u0101ju m\u0113ris, kur\u0161 izn\u012bcin\u0101ja praktiski visus v\u012bnogul\u0101jus. Ats\u0101kt v\u012bna ra\u017eo\u0161anu bija sam\u0113r\u0101 gr\u016bti. Kaut ar\u012b re\u0123iona v\u012bndari to izdar\u012bja, tom\u0113r piepras\u012bjums p\u0113c Sud-Ouest v\u012bniem bija sam\u0113r\u0101 niec\u012bgs, k\u0101 rezult\u0101t\u0101 v\u012bna kvalit\u0101te ar\u012b nebija visai augsta. M\u016bsdien\u0101s viss ir main\u012bjies uz labo pusi. Re\u0123ion\u0101 ir sastopami patie\u0161\u0101m izcili v\u012bni, kuri ar katru gadu k\u013c\u016bst v\u0113l popul\u0101r\u0101ki.<\/p>\n

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

\"\"\u0122eogr\u0101fiskais st\u0101voklis<\/strong>
\nK\u0101 jau iepriek\u0161 min\u0113ju, v\u012bnogul\u0101ji ir sam\u0113r\u0101 izm\u0113t\u0101ti pa visu Sud-Ouest teritoriju, ta\u010du klimatiskie apst\u0101k\u013ci visur ir vien\u0101di. Vasara un rudens ir karsts un saulains, bet ziemas un pavasaris – lietains. Visus v\u012bnogul\u0101jus ietekm\u0113 Atlantijas oke\u0101ns. Bet kas attiecas uz augsnes tipiem, tad tie katr\u0101 teritorij\u0101 ir \u013coti at\u0161\u0137ir\u012bgi, rezult\u0101t\u0101 ar\u012b v\u012bni san\u0101k absol\u016bti at\u0161\u0137ir\u012bgi. Sastopama ir ka\u013c\u0137aina, smil\u0161aina, m\u0101laina, k\u0101 ar\u012b o\u013ciem kl\u0101ta augsne. V\u012bni, kuri tiek rad\u012bti net\u0101lu no Bordo re\u0123iona \u013coti l\u012bdzin\u0101s Bordo v\u012bniem, bet tie, kuri rad\u012bti Pireneju kalnu pak\u0101j\u0113s, vair\u0101k l\u012bdzin\u0101s Sp\u0101nijas v\u012bniem.
\nCotes Du Frontonnais<\/strong>
\nTeritorij\u0101 ir \u013coti tr\u016bc\u012bga augsne, kura sast\u0101v no o\u013ciem, smil\u0161akmens un sarkanas augsnes, ta\u010du \u0161ie apst\u0101k\u013ci ir ide\u0101li piem\u0113roti lai audz\u0113tu ori\u0123in\u0101lu v\u012bnogu \u0161\u0137irni, Negrette. Papildus tiek izmantotas ar\u012b Cabernet Sauvignon, Cabernet Franc, Gamey un Syrah v\u012bnogu \u0161\u0137irnes. Augsnes tips un izmantot\u0101s v\u012bnogu \u0161\u0137irnes \u013cauj rad\u012bt \u013coti savdab\u012bgus, tikai \u0161ai teritorijai rakstur\u012bgus sarkanv\u012bnus, kuri var b\u016bt maigi un viegli vai ar\u012b sp\u0113c\u012bgi un skarbi. \u0160eit tiek rad\u012bti ar\u012b s\u0101rtie v\u012bni, kuriem piem\u012bt izteikts aug\u013cu arom\u0101ts.
\nCotes Du Brulhois<\/strong>
\nIzmantojot Tannat, Cabernet Franc, Cabernet Sauvignon, Merlot, Fer un citas v\u012bnogu \u0161\u0137irnes \u0161eit tiek rad\u012bti augsti kvalitat\u012bvi s\u0101rtie un sarkanie v\u012bni.
\nBuzet<\/strong>
\n\u0160aj\u0101 teritorij\u0101, kur augsne sast\u0101v no m\u0101la, o\u013ciem un smil\u0161akmens, tiek kultiv\u0113tas Bordo re\u0123iona v\u012bnogu \u0161\u0137irnes Cabernet Franc, Cabernet Sauvignon, Merlot un Malbec. Pateicoties savam klasiskajam stilam, Buzet sarkanv\u012bnus var uzskat\u012bt par vieniem no lab\u0101kajiem Sud-Ouest teritorij\u0101.
\nCotes du Marmandais<\/strong>
\n\u0160aj\u0101 teritorij\u0101 p\u0101rsvar\u0101 tiek audz\u0113tas t\u0101 saucam\u0101s Bordo v\u012bnogas. Ja run\u0101 par teritorijas baltv\u012bniem tie ir svaigi un ar pat\u012bkamu aug\u013cu arom\u0101tu, savuk\u0101rt sarkanv\u012bni un s\u0101rtie v\u012bni ir maigi un piln\u012bgi.
\nCotes Du Duras<\/strong>
\nKaut ar\u012b teritorijas sausie baltv\u012bni tiek rad\u012bti p\u0101rsvar\u0101 izmantojot Sauvignon Blanc v\u012bnogu \u0161\u0137irni, \u0161aj\u0101 teritorij\u0101, kur augsne ir ka\u013c\u0137aina, tiek kultiv\u0113tas ar\u012b Semillon, Muscadet un citas v\u012bnogu \u0161\u0137irnes. Baltv\u012bni san\u0101k svaigi, arom\u0101tiski, izsmalcin\u0101ti un taj\u0101 pa\u0161\u0101 laik\u0101 nedaudz nervozi. Teritorijas sarkanv\u012bni tiek rad\u012bti izmantojot Cabernet Franc, Cabernet Sauvignon, Merlot un Malbec v\u012bnogu \u0161\u0137irnes. V\u012bni san\u0101k e\u013c\u013caini un ar izteiktu kr\u0101su.
\nCahors<\/strong>
\nCahors v\u012bnus augst\u0101kajai sabiedr\u012bbai pasniedza jau Romas imp\u0113rijas laik\u0101. Tos d\u0113v\u0113ja par melnajiem v\u012bniem. Ar\u012b Krievijas imperatoru vid\u016b \u0161ie v\u012bni bija \u013coti popul\u0101ri, jo \u012bpa\u0161i tos cien\u012bja P\u0113teris I. Lielu lomu \u0161is v\u012bns sp\u0113l\u0113ja pareiztic\u012bgo bazn\u012bcas ceremonij\u0101s. Ta\u010du nevajag jaukt. \u0160im v\u012bnam nav nek\u0101 kop\u0113ja ar mums paz\u012bstamo saldo, stiprin\u0101to Mold\u0101vu, Krievijas vai Krimas kagoru (\u041a\u0430\u0433\u043e\u0440), kaut gan v\u0113sturiski fakti liecina, ka nosaukuma izcel\u0161an\u0101s iemesli var\u0113tu b\u016bt savstarp\u0113ji saist\u012bti.
\nXX gadsimt\u0101 teritorijas slavu iedrag\u0101ja v\u012bndaru v\u0113lme l\u012bdzin\u0101ties Bordo v\u012bniem un rad\u012bt maigus sarkanv\u012bnus izmantojot Merlot v\u012bnogu \u0161\u0137irni. 20 gadsimta 70. gados situ\u0101cija izmain\u012bj\u0101s uz labo pusi. Cahors v\u012bnu stils tika atjaunots. Tie atkal k\u013cuva eleganti, sp\u0113c\u012bgi, skarbi, ar izteiktu dzi\u013cu kr\u0101su, pl\u016bmju, me\u017ea ziedu arom\u0101tu un ilgsto\u0161u pat\u012bkamu p\u0113cgar\u0161u. V\u012bna ra\u017eo\u0161an\u0101 vismaz 70% izmanto Malbec v\u012bnogu \u0161\u0137irni, bet lai m\u012bkstin\u0101tu v\u012bna asumu pavisam nedaudz var tikt pievienota Merlot v\u012bnogu \u0161\u0137irne.
\nGaillac<\/strong>
\nAr\u012b \u0161ai teritorijai ir bag\u0101ta v\u0113sture. T\u0101 bija viena no pirmaj\u0101m, kur\u0101 tika ieviesta v\u012bnu kontroles sist\u0113ma. 1221. gad\u0101 Reimons VII izdeva pav\u0113li, kura lika apz\u012bmogot v\u012bna mucas un aizliedza ievest sve\u0161as v\u012bnogu \u0161\u0137irnes no citiem re\u0123ioniem. Upes kreisais krasts, kur\u0101 ir m\u0101laina ar o\u013ciem un \u0161\u0137emb\u0101m kl\u0101ta augsne, vair\u0101k ir piem\u0113rots tum\u0161o v\u012bnogu \u0161\u0137ir\u0146u audz\u0113\u0161anai, savuk\u0101rt upes labais krasts, kur\u0161 sast\u0101v no smilt\u012bm un grants vair\u0101k ir piem\u0113rots gai\u0161o v\u012bnogu \u0161\u0137ir\u0146u audz\u0113\u0161anai. Teritorija ir pak\u013cauta Atlantijas oke\u0101na un vidus j\u016bras ietekmei. Ja sal\u012bdzin\u0101m ar blakus eso\u0161o Cahors teritoriju, kur\u0101 ra\u017eo tikai vienu v\u012bna veidu, tad \u0161eit pateicoties augsnes daudzveid\u012bbai, tiek kultiv\u0113tas vair\u0101kas v\u012bnogu \u0161\u0137irnes, no kur\u0101m gatavo da\u017e\u0101da stila v\u012bnus. Klasiskus, iztur\u0113tus, labi sabalans\u0113tus sarkanv\u012bnus, k\u0101 ar\u012b vid\u0113ji sausus baltv\u012bnus. Der piemin\u0113t ar\u012b teritorijas jaunos, s\u0101rtos v\u012bnus. Ja run\u0101 par dzirksto\u0161ajiem v\u012bniem tad gan sarkanie, gan ar\u012b gai\u0161ie dzirksto\u0161ie var tikt rad\u012bti izmantojot viet\u0113jo pagatavo\u0161anas metodi, k\u0101 ar\u012b \u0161ampanie\u0161a ra\u017eo\u0161anas metodi (methode Champagne).
\nVins De La Villedieu<\/strong>
\nM\u0101lain\u0101 smil\u0161akmen\u012b \u0161eit tiek audz\u0113tas tie\u0161i t\u0101das pa\u0161as v\u012bnogu \u0161\u0137irnes k\u0101 kaimi\u0146os eso\u0161aj\u0101 Cotes Du Frontonnais. Sarkanajiem un s\u0101rtajiem v\u012bniem piem\u012bt aug\u013cu gar\u0161a un arom\u0101ts.
\nBergerac re\u0123ion\u0101l\u0101 zona<\/strong>
\nApgabals sev\u012b iek\u013cauj vair\u0101kus subre\u0123ion\u0101lus v\u012bndaru rajonus, t\u0101dus k\u0101 Bergerac, Cotes de Bergerac, Montravel, Saussignac, Pecharmant, Rosette un Monbazillac. Kopum\u0101 augsnes tips, klimats, izmantojam\u0101s v\u012bnogu \u0161\u0137irnes un daudzas citas nianses \u013coti l\u012bdzin\u0101s rietumos eso\u0161ajam kaimi\u0146am, Bordo re\u0123ionam. Ja run\u0101 par apgabala lab\u0101kajiem baltv\u012bniem, tad sausie p\u0101rsvar\u0101 tiek gatavoti no Sauvignon , savuk\u0101rt vid\u0113ji saldie no Semillon un Muscadet v\u012bnogu \u0161\u0137irn\u0113m, kur\u0101m m\u0113dz pievienot tum\u0161\u0101s v\u012bnogu \u0161\u0137irnes t\u0101das k\u0101 Ugni Blanc, Cabernet sauvignon, Merlot un retos gad\u012bjumos Malbec. Kaut ar\u012b liel\u0101k\u0101 da\u013ca \u0161eit rad\u012btu v\u012bnu ir tie\u0161i baltv\u012bni, tom\u0113r tiek gatavoti ar\u012b \u013coti viegli, arom\u0101tiski sarkanv\u012bni, izmantojot Cabernet sauvignon, Merlot, Malbec v\u012bnogu \u0161\u0137irnes, kuri savas lielisk\u0101s gar\u0161as \u012bpa\u0161\u012bbas izce\u013c b\u016bdami jauni.
\nBergerac<\/strong>
\n\u0160eit p\u0101rsvar\u0101 tiek rad\u012bti viegli, maigi sarkanv\u012bni, kurus der baud\u012bt tie\u0161i jaunus. Ja run\u0101 par Ber\u017eerak baltv\u012bniem, tad to ra\u017eo\u0161an\u0101 arvien vair\u0101k izmanto tie\u0161i Sauvignon Blanc v\u012bnogu \u0161\u0137irni, kura v\u012bniem pie\u0161\u0137ir dz\u012bv\u012bgumu, nervozit\u0101ti, aug\u013cu arom\u0101tu un gar\u0161u. Savuk\u0101rt rajona s\u0101rto v\u012bnu \u012bpa\u0161\u0101 at\u0161\u0137ir\u012bba ir maigums un pat\u012bkams aug\u013cu arom\u0101ts. No neliel\u0101 v\u012bndaru rajonu ar nosaukumu Cotes de Bergerac n\u0101k eleganti, izteikti sarkanv\u012bni, kuri paredz\u0113ti ilgsto\u0161ai uzglab\u0101\u0161anai.
\nMontravel<\/strong>
\n\u0160\u012b ir subre\u0123ion\u0101l\u0101 apel\u0101cija, kura tiek iek\u013cauta Bergerac re\u0123ion\u0101laj\u0101 zon\u0101, tiek sadal\u012bta trij\u0101s da\u013c\u0101s.
\nCotes de Montravel<\/strong> teritorija atrodas vair\u0101k uz zieme\u013ciem. Kalnain\u0101s pak\u0101j\u0113s tiek rad\u012bt izsmalcin\u0101ti, labi sabalans\u0113ti pussaldi baltv\u012bni.
\nHaut Montravel teritorijas augsne ir ka\u013c\u0137aina un \u0161eit tiek rad\u012bt patie\u0161\u0101m izsmalcin\u0101ti, br\u012bni\u0161\u0137\u012bgi pussaldi baltv\u012bni, kuri b\u016bdami iztur\u0113ti, ieg\u016bst zelt\u012btu toni, sacukuroju\u0161os aug\u013cu un medus arom\u0101tu.
\nMontravel<\/strong> atrodas pa\u0161\u0101 upes krast\u0101, \u0161eit tiek rad\u012bti izsmalcin\u0101ti, nedaudz nervozi, sausi baltv\u012bni.
\nSaussignac<\/strong>
\nPavisam nelielaj\u0101 Sausinjak teritorij\u0101 ra\u017eo maigus, \u013coti arom\u0101tiskus pussaldus baltv\u012bnus, kuri nedaudz l\u012bdzin\u0101s Bergerac, Montravel un Monbazillac v\u012bniem.
\nPecharmant<\/strong>
\nBergerac zieme\u013caustrumu da\u013c\u0101, m\u0101lain\u0101, o\u013ciem kl\u0101t\u0101 kalnain\u0101 apvid\u016b atrodas neliela teritorija ar nosaukumu Pecharmant. T\u0101 k\u0101 augsne satur lielu daudzumu met\u0101la, teritorij\u0101 rad\u012bti sarkanv\u012bni s\u0101kotn\u0113ji san\u0101k prasti un \u013coti rupji, ta\u010du v\u012bni, kuri ir iztur\u0113ti vismaz 4 gadus, ieg\u016bst harmonisku, miecviel\u0101m bag\u0101tu gar\u0161u.
\nRosette<\/strong>
\n\u0160aj\u0101 teritorij\u0101 tiek rad\u012bti viegli, maigi, vid\u0113ji saldi baltv\u012bni. Ta\u010du j\u0101atdz\u012bst, ka izsme\u013co\u0161u inform\u0101ciju par \u0161o apel\u0101ciju man atrast neizdev\u0101s, jo pasaul\u0113 \u0161ie v\u012bni ir maz paz\u012bstami.
\nMonbazillac<\/strong>
\n\u0160aj\u0101 teritorij\u0101 tiek rad\u012bti vieni no vec\u0101kajiem Francijas \u012bpa\u0161i saldajiem baltv\u012bniem, kuri vair\u0101k l\u012bdzin\u0101s li\u0137ieriem. Uzskata, ka pirmo reizi \u0161os deserta v\u012bnus pagatavoja 1080. gad\u0101, m\u016bki no sv\u0113t\u0101 Martina abates. L\u012bdz\u012bgi k\u0101 Bordo re\u0123iona Southern apgabal\u0101, v\u012bnu ra\u017eo\u0161an\u0101 p\u0101rsvar\u0101 izmanto Semillon v\u012bnogu \u0161\u0137irni, ta\u010du papildus var tikt izmantotas ar\u012b Sauvignon un Muscadet v\u012bnogu \u0161\u0137irnes. No r\u012btiem teritoriju bie\u017ei kl\u0101j biezas miglas, kuru ietekmes rezult\u0101t\u0101 uz v\u012bnogu mizi\u0146as att\u012bst\u0101s labv\u0113l\u012bg\u0101 puve (Botrytis Cinerea). Karsto saules staru ietekm\u0113 iztvaiko \u0161\u0137idrums, bet pa\u0161\u0101 og\u0101 koncentr\u0113jas liels daudzums cukura un citu vielu, kuras b\u016btiski ietekm\u0113 v\u012bna arom\u0101tu un gar\u0161u. Monbazillac v\u012bni ir ar zelt\u012btu toni, \u013coti e\u013c\u013caini, ar ilgsto\u0161u p\u0113cgar\u0161u, bet arom\u0101t\u0101 ir saj\u016btamas medus, ak\u0101cijas, \u017e\u0101v\u0113tu aug\u013cu, riekstu nians\u012btes. V\u012bni var tikt iztur\u0113ti ilgsto\u0161i.
\nJurancon<\/strong>
\nKaut ar\u012b \u017duransona atrodas gandr\u012bz pa\u0161os Francijas dienvidos, tom\u0113r klimats, Atlantijas oke\u0101na sp\u0113c\u012bga ietekmes rezult\u0101t\u0101, vair\u0101k l\u012bdzin\u0101s Sud-Ouest re\u0123iona zieme\u013cu apgabalu klimatam. Teritorijas v\u012bnu savdab\u012bgumu nosaka viet\u0113j\u0101s Petit Manseng, Gros Manseng, Courbu v\u012bnogu \u0161\u0137irnes, un augsne, kura \u0161eit ir m\u0101laina, ka\u013c\u0137aina, kramaina un o\u013ciem bag\u0101ta. \u201c Petit Manseng\u201d \u0161\u0137irnes v\u012bnogas nogatavojas \u013coti l\u0113ni un to ra\u017ea sal\u012bdzino\u0161i ir niec\u012bga. V\u012bnogas da\u017ek\u0101rt tiek nov\u0101ktas p\u0113c pirm\u0101 sniega uzsnig\u0161anas, bet v\u012bni san\u0101k pussaldi, maigi, dz\u012bv\u012bgi, ar medus un eksotisku aug\u013cu arom\u0101tu. \u0160\u012bs \u0161\u0137irnes v\u012bni var tikt iztur\u0113ti ilgsto\u0161i un pilnties\u012bgi tos var uzskat\u012bt par izciliem. No Gros Manseng v\u012bnogu \u0161\u0137irnes tiek rad\u012bti sam\u0113r\u0101 sausi, smar\u017e\u012bgi v\u012bni ar pat\u012bkamu aug\u013cu gar\u0161u un arom\u0101tu. \u0160ie v\u012bni, atsevi\u0161\u0137os gad\u012bjumos, var tikt iztur\u0113ti ilgsto\u0161i. Courbu v\u012bnogu \u0161\u0137irnes v\u012bni ir sabalans\u0113ti, ta\u010du uz doto br\u012bdi maz paz\u012bstami.
\nIrouleguy<\/strong>
\nSubre\u0123ion\u0101laj\u0101 teritorij\u0101, kura atrodas st\u0101vu kalnu pak\u0101j\u0113s, ir izteikts Atlantijas klimats. K\u0101dreiz \u0161aj\u0101 Basku valst\u012b bija vareni v\u012bnogul\u0101ju pla\u0161umu, ko nevar\u0113tu teikt par m\u016bsdien\u0101m. Irouleguy tiek rad\u012bts \u201eBasku v\u012bns\u201d, kuru eksport\u0113 uz valst\u012bm, kur\u0101s dz\u012bvo Basku tauta.
\nBearn<\/strong>
\nLiel\u0101k\u0101 da\u013ca teritorijas v\u012bnogul\u0101ju atrodas blakus eso\u0161\u0101s upes Grave de Pau labaj\u0101 krast\u0101. Divi no Bearn teritorijas v\u012bnogu d\u0101rziem robe\u017eojas ar Jurancon un Madiran teritoriju. \u0160eit tiek rad\u012bti \u013coti arom\u0101tiski baltv\u012bni izmantojot Raffiat de Moncade v\u012bnogu \u0161\u0137irni, savuk\u0101rt izmantojot Tannat v\u012bnogu \u0161\u0137irni tiek rad\u012bti spirdzino\u0161i, maigi s\u0101rtie v\u012bni un sp\u0113c\u012bgi, bag\u0101t\u012bgi sarkanv\u012bni.
\nMadiran<\/strong>
\n\u0160\u012b teritorija atrodas Adour upes krastos, kalnain\u0101 apvid\u016b, kur augsne sast\u0101v no m\u0101la, ka\u013c\u0137a un s\u012bkiem o\u013ciem. Izmantojot Tannat v\u012bnogu \u0161\u0137irni \u0161eit tiek rad\u012bti tikai sarkanv\u012bni, kuri ir sp\u0113c\u012bgi, v\u012bri\u0161\u0137\u012bgi, miecviel\u0101m bag\u0101ti un ar \u013coti tum\u0161u kr\u0101su. Da\u017ek\u0101rt lai pie\u0161\u0137irtu v\u012bnam maigumu var tikt pievienoti Cabernet Sauvignon, Cabernet Franc, Fer Servadou v\u012bnogu \u0161\u0137irnes v\u012bni, ta\u010du jebkur\u0101 gad\u012bjum\u0101 Tannat v\u012bnogu \u0161\u0137irne v\u012bn\u0101 b\u016bs vismaz 40%. Madiran v\u012bni var b\u016bt viegli, svaigi, arom\u0101tiski un tos var baud\u012bt no 2-5 gadus vecus. Ta\u010du der zin\u0101t, ka \u0161ie v\u012bni var tikt iztur\u0113ti ar\u012b l\u012bdz pat 15 gadiem un tad tie ieg\u016bst pat\u012bkamu grauzd\u0113tas maiz\u012btes arom\u0101tu.
\nPacherenc du Vic Bilh<\/strong>
\n\u0160\u012b ir sal\u012bdzino\u0161i maz paz\u012bstama teritorija uz doto br\u012bdi. Izmantojot Courbu, Manseng, Semillon, Sauvignon Blanc, un citas v\u012bnogu \u0161\u0137irnes, \u0161eit tiek rad\u012bti p\u0101rsteidzo\u0161i ori\u0123in\u0101li sausi baltv\u012bni, kuriem piem\u012bt \u017e\u0101v\u0113tu aug\u013cu arom\u0101ts. V\u012bni var tikt iztur\u0113ti vair\u0101kus gadus.
\nTursan<\/strong>
\nIzmantojot viet\u0113jo Baroque, Rafia, Manseng v\u012bnogu \u0161\u0137irnes tiek rad\u012bti sausi, \u0146ipri baltv\u012bni ar pat\u012bkamu aug\u013cu arom\u0101tu. Savuk\u0101rt izmantojot Tannat, Cabernet Franc, Fer Servadou v\u012bnogu \u0161\u0137irnes tiek rad\u012bti nedaudz sausi s\u0101rtie v\u012bni, kuri jo \u012bpa\u0161i ir pat\u012bkami b\u016bdami jauni un sarkanv\u012bni, kuriem piem\u012bt sp\u0113c\u012bgs raksturs un liels miecvielu daudzums.
\nCotes de St Mont<\/strong>
\n\u0160eit ir grantaina, ka\u013c\u0137aini-m\u0101laina augsne. Izmantojot Arrufiac, Clairette Gros, Manseng un Courbu v\u012bnogu \u0161\u0137irnes, tiek rad\u012bti sl\u0101pju remd\u0113jo\u0161i baltv\u012bni, kuri sav\u0101 jaun\u012bb\u0101 ir \u012bpa\u0161i arom\u0101tiski, ta\u010du iztur\u0113ti v\u012bni ieg\u016bst sare\u017e\u0123\u012btu bu\u0137eti. Izmantojot Tannat, Cabernet Franc, Cabernet sauvignon, Fer Servadou, Merlot v\u012bnogu \u0161\u0137irnes tiek rad\u012bti delik\u0101ti, maigi, arom\u0101tiski s\u0101rtie v\u012bni un sabalans\u0113ti sarkanv\u012bni ar tum\u0161u kr\u0101su, pat\u012bkamu, piln\u012bgu arom\u0101tu un gar\u0161u.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sud-Ouest re\u0123iona nosaukums \u201edienvidrietumi\u201d vair\u0101k asoci\u0113jas ar kaut ko \u0123eogr\u0101fisku. Princip\u0101 t\u0101 ar\u012b ir. Vair\u0101ki v\u012bna d\u0101rzi, kuri k\u0101 mazas salas ir izm\u0113t\u0101ti pa Francijas dienvidiem, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8952,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5484],"tags":[],"class_list":["post-16950","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-francijas-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16950","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=16950"}],"version-history":[{"count":7,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16950\/revisions"}],"predecessor-version":[{"id":22346,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16950\/revisions\/22346"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8952"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16950"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16950"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16950"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}