{"id":16953,"date":"2019-07-26T08:18:59","date_gmt":"2019-07-26T05:18:59","guid":{"rendered":"https:\/\/bar.lv\/france_wine_label\/"},"modified":"2020-02-17T09:40:11","modified_gmt":"2020-02-17T07:40:11","slug":"france_wine_label","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16953","title":{"rendered":"Fran\u010du v\u012bna termini | eti\u0137ete"},"content":{"rendered":"

V\u012bns ir dz\u0113riens, kura kvalit\u0101te var main\u012bties atkar\u012bb\u0101 no izcel\u0161an\u0101s vietas, augsnes tipa, ra\u017eo\u0161anas nians\u0113m un daudziem citiem faktoriem. Saska\u0146\u0101 ar ES reglament\u0113tiem normat\u012bviem uz v\u012bna eti\u0137etes ir j\u0101b\u016bt nor\u0101d\u012btiem krit\u0113rijiem, kuri detaliz\u0113ti past\u0101sta par v\u012bna izcel\u0161anos, tipu un \u012bpa\u0161\u012bb\u0101m. \u0160aj\u0101 sada\u013c\u0101 tiks doti piem\u0113ri, k\u0101 pareizi nolas\u012bt Fran\u010du v\u012bnu eti\u0137eti. Francijas kvalit\u0101tes krit\u0113riji ir visaugst\u0101kie pasaul\u0113, t\u0101p\u0113c, ja sp\u0113siet viegli nolas\u012bt zelta etalonu, tad citu valstu v\u012bnu eti\u0137etes jums probl\u0113mas nesag\u0101d\u0101s.<\/p>\n

Francijas v\u012bni tiek sadal\u012bti trij\u0101s kvalit\u0101tes kategorij\u0101s<\/strong><\/p>\n

1. Vin de table (galda v\u012bns)<\/strong><\/p>\n


\n\u0160ie ir vienk\u0101r\u0161i v\u012bni, kuri paredz\u0113ti masveida lieto\u0161anai. To kvalit\u0101te vari\u0113 atkar\u012bb\u0101 no izgatavot\u0101ja. Apm\u0113ram 40% kop\u0113j\u0101 v\u012bnu kl\u0101st\u0101 ir tie\u0161i galda v\u012bni. Ja v\u012bns rad\u012bts Francij\u0101, izmantojot viet\u0113j\u0101s vai import\u0113t\u0101s izejvielas un tiek izplat\u012bts Francijas tirg\u016b, tad pudeles eti\u0137eti rot\u0101 uzraksts Vin de table de France.<\/p>\n

2. Vin de pays (viet\u0113jais v\u012bns)<\/strong><\/p>\n


\nV\u012bni tiek rad\u012bti noteiktos, stingri kontrol\u0113tos v\u012bndaru re\u0123ionos. P\u0113c uzraksta \u201eVin de pays\u201d seko vietas nosaukuma uzraksts, kur\u0101 v\u012bns ir piedzimis. Dotaj\u0101 piem\u0113r\u0101 tas ir miesti\u0146\u0161 Francijas dienvidrietumos ar nosaukumu LOT. Netiek pak\u013cauti stingrai kvalit\u0101tes kontrolei.<\/p>\n

3. Appellation controlee (A.C.)<\/strong>
\nAppellation d`origine controlee (A.O.C.)<\/strong><\/p>\n

<\/p>\n

Viens vai otrs uzraksts uz v\u012bna pudeles eti\u0137etes nor\u0101da uz to, ka v\u012bnam ir veikta stingra kontrole atbilsto\u0161i t\u0101 izcel\u0161an\u0101s vietai (apel\u0101cijai). Katr\u0101 re\u0123ion\u0101 ir savs klimats un augsnes tips, kur\u0161 re\u0101li ietekm\u0113 v\u012bna kvalit\u0101ti un stilu. Atkar\u012bb\u0101 no \u0161\u012bm individu\u0101laj\u0101m \u012bpatn\u012bb\u0101m eksperti nosaka krit\u0113rijus, kuri reglament\u0113 audz\u0113jam\u0101s v\u012bnogu \u0161\u0137irnes, ra\u017eas daudzumu, ra\u017eas nov\u0101k\u0161anas laiku, minim\u0101lo v\u012bnogu gatav\u012bbas pak\u0101pi un alkohola saturu dz\u0113rien\u0101, viet\u0113j\u0101s v\u012bndaru trad\u012bcijas, k\u0101 ar\u012b daudzas citas tehnolo\u0123iskas nianses. Appellation controlee un Appellation d`origine controlee statusu sa\u0146em v\u012bni kuriem piem\u012bt v\u0113sturiskais stils. Papildus uz eti\u0137etes vienm\u0113r ir j\u0101b\u016bt teritorijas (apel\u0101cijas) nosaukumam, no kura n\u0101k v\u012bns. Dotaj\u0101 piem\u0113r\u0101 v\u012bns atbilst Chablis un Cote du Rhone teritorijas noteikumiem.
\nCRU<\/strong> \u2013 v\u012bna d\u0101rzs, jeb augsti kvalitat\u012bva v\u012bna piedzim\u0161anas vieta.
\nT\u0101tad, ja uzman\u012bgi izlas\u012bji augst\u0101k min\u0113to, tad uz doto br\u012bdi zin\u0101m, ka past\u0101v tr\u012bs pak\u0101pienu v\u012bnu kvalit\u0101tes sist\u0113ma. Bet k\u0101 noteikt, kur\u0161 no v\u012bniem ir augst\u0101k kvalitat\u012bvs, ja abi tie st\u0101v uz viena l\u012bme\u0146a kvalit\u0101tes pak\u0101piena un abi ir izg\u0101ju\u0161i apel\u0101cijas kontroli? Atbilde ir vienk\u0101r\u0161a. Ne tikai v\u012bniem, bet ar\u012b v\u012bna d\u0101rziem tiek pie\u0161\u0137irts kvalit\u0101tes status. Jo augst\u0101k kvalitat\u012bvs ir v\u012bna d\u0101rzs, jo rezult\u0101t\u0101 izcil\u0101ks un d\u0101rg\u0101ks b\u016bs v\u012bns. Kvalit\u0101ti v\u012bna d\u0101rziem nosaka atkar\u012bb\u0101 no reljefa, augsnes tipa, saules vai nokri\u0161\u0146u daudzuma, v\u012bnogu kr\u016bmu bl\u012bvuma, k\u0101 ar\u012b p\u0113c daudziem citiem krit\u0113rijiem.
\nLai izceltu v\u012bnu, kur\u0161 ir sa\u0146\u0113mis A.C. vai A.O.C. kvalit\u0101tes statusu, da\u017eos Francijas re\u0123ionos v\u012bndari eti\u0137etes papildina ar kvalit\u0101tes z\u012bm\u0113m (terminiem) – Cru, kuri raksturo pa\u0161u v\u012bna d\u0101rzu. Pirmie, kas ieviesa \u0161o kvalit\u0101tes apz\u012bm\u0113jumus bija Bordo re\u0123iona v\u012bndari jeb prec\u012bz\u0101k v\u012bna pild\u012bt\u0101ji pudel\u0113s (negociant). 1855. gad\u0101 Francijas augst\u0101ko sasniegumu izst\u0101d\u0113 tika pie\u0146emta v\u012bna d\u0101rzu (Cru) klasifik\u0101cija, kur k\u0101 galvenais krit\u0113rijs tika \u0146emta v\u0113r\u0101 v\u012bna cena sal\u012bdzin\u0101jum\u0101 ar kvalit\u0101ti. Atceries! \u201eCru\u201d klasifik\u0101cija da\u017e\u0101dos re\u0123ionos kvalit\u0101tes zi\u0146\u0101 var b\u016btiski at\u0161\u0137irties. Ta\u010du der zin\u0101t, ka \u0161o statusu var sa\u0146emt tikai atz\u012bti v\u012bna d\u0101rzi, mui\u017eas vai ciemati.<\/p>\n

Cru Bourgeois<\/strong> \u2013 termins attiecin\u0101ms tikai uz Medoc (Bordo) teritorijas v\u012bniem.<\/p>\n

<\/p>\n

1.Premier Cru (1 er Cru)<\/strong> \u2013 augstas klases v\u012bns.<\/p>\n

<\/p>\n

Pirm\u0101s pak\u0101pes kvalit\u0101tes apz\u012bm\u0113jums Bordo re\u0123ion\u0101 un otr\u0101s jeb vid\u0113j\u0101s kvalit\u0101tes pak\u0101pes apz\u012bm\u0113jums \u0160ampa\u0146as re\u0123ion\u0101. Ofici\u0101ls kvalit\u0101tes apz\u012bm\u0113jums Burgundijas v\u012bniem. Dotaj\u0101 piem\u0113r\u0101 1) Sauternes – vieta Bordo re\u0123ion\u0101. 2) Chablis \u2013 teritorija, kura atrodas Burgundij\u0101. 3) Champagne \u2013 Francijas re\u0123ions.<\/p>\n

Grand Cru<\/strong> \u2013 vareni augstas klases v\u012bns. \u0160is uzraksts rot\u0101 Bordo re\u0123iona ciematu Sauternes, Medoc (no 1855. gada), Graves (no 1959. gada) un Saint Emilion (no 1955. gada) v\u012bnu pudeles, k\u0101 ar\u012b Provansas re\u0123iona v\u012bna eti\u0137eti, kurai papildus ir uzraksts \u201eCotes de Provence\u201d (no 1955. gada). Grand Cru ir ofici\u0101ls v\u012bna d\u0101rzu kvalit\u0101tes krit\u0113rijs Burgundij\u0101 un Elzas\u0101. Augst\u0101k\u0101 pak\u0101pes klasifik\u0101cija ar\u012b \u0160ampa\u0146as v\u012bna d\u0101rziem.<\/p>\n

Cru Classe<\/strong> \u2013 augstas klases v\u012bns. Uzman\u012bbu piev\u0113rsiet v\u0101rdam \u201eClasse\u201d. Termins attiecin\u0101ms tikai uz Bordeaux teritorijas v\u012bniem.<\/p>\n

<\/p>\n

Apl\u016bkosim v\u012bna eti\u0137eti kopum\u0101<\/strong><\/p>\n

<\/p>\n

Apz\u012bm\u0113jumi, kuriem oblig\u0101ti ir j\u0101b\u016bt uz A.O.C. kategorijas Fran\u010du v\u012bnu eti\u0137et\u0113m:
\n1. V\u012bna izcel\u0161an\u0101s vieta. Var tikt min\u0113ts ciemata, teritorijas nosaukums vai saimniec\u012bbas nosaukums.
\n2. \u0160is uzraksts liecina par to, ka v\u012bns izg\u0101jis kontroli atbilsto\u0161i savai izcel\u0161an\u0101s vietai. Parasti uzraksta vidusda\u013c\u0101 tiek min\u0113ts \u0161\u012bs vietas nosaukums.
\n3. Ra\u017eots Francij\u0101. \u0160is uzraksts ir oblig\u0101ts tikai tiem v\u012bniem, kuri paredz\u0113ti eksportam.
\n4. Firmas nosaukums, kura \u0161o v\u012bnu ir pild\u012bjusi pudel\u0113s.
\n5. Firmas adrese.
\n6. V\u012bna daudzums pudel\u0113 var tikt izteikts ml, cl vai l.
\n7. Alkohola saturs dz\u0113rien\u0101.<\/p>\n

Apz\u012bm\u0113jumi, kuri nav oblig\u0101ti , bet var tikt min\u0113ti uz Fran\u010du v\u012bnu eti\u0137et\u0113m<\/strong><\/p>\n

<\/p>\n

8. V\u012bnogu d\u0101rza, saimniec\u012bbas, pagraba vai pils nosaukums.
\n9. V\u012bnogu ra\u017eas gads. Da\u017ek\u0101rt tiek izvietots uz maz\u0101kas eti\u0137etes, kura atrodas uz pudeles kakli\u0146a.
\n10. Uzraksts liecina par to, ka v\u012bnu pudel\u0113 ir pild\u012bjis pats v\u012bnogu d\u0101rza \u012bpa\u0161nieks. \u0160o terminu ir at\u013cauts izvietot tikai tad, ja v\u012bnogu d\u0101rzs atrodas tie\u0161\u0101 tuvum\u0101 ar saimniec\u012bbu, kur\u0101 v\u012bns tika izgatavots.
\nPapildus uzraksti<\/strong>
\nIdentit\u0101tes numurs. V\u012bna \u012bpa\u0161\u012bbas, rekomend\u0113jam\u0101s pasnieg\u0161anas nianses.<\/p>\n

Fran\u010du v\u012bnu terminu v\u0101rdn\u012bca<\/strong>
\nAC – Appellation controlee. Kvalit\u0101tes apz\u012bm\u0113jums v\u012bnam, kur\u0161 ir izg\u0101jis stingru teritori\u0101lo p\u0101rbaudi.
\nAOC – Appellation d`origine controlee. Kvalit\u0101tes apz\u012bm\u0113jums v\u012bnam, kur\u0161 ir izg\u0101jis stingru teritori\u0101lo p\u0101rbaudi.
\nBriques \u2013 225 l tilpuma koka muca v\u012bna nogatavin\u0101\u0161anai.
\nBlanc de blancs \u2013 baltv\u012bns rad\u012bts izmantojot gai\u0161\u0101s v\u012bnogu \u0161\u0137irnes.
\nBlancs de Noirs \u2013 baltv\u012bns rad\u012bts izmantojot tum\u0161\u0101s v\u012bnogu \u0161\u0137irnes (bie\u017e\u0101k \u0161is termins tiek izmantots dzirksto\u0161iem v\u012bniem).
\nBrut \u2013 sauss (termins tiek izmantots dzirksto\u0161iem v\u012bniem).
\nCave \u2013 v\u012bna pagrabs.
\nCave Cooperative jeb Cave des Vignerons \u2013 kooperat\u012bvs v\u012bna pagrabs jeb v\u012bna dar\u012btava.
\nCepage… \u2013 v\u012bnogu \u0161\u0137irne (p\u0113c uzraksta seko v\u012bnogu \u0161\u0137irnes nosaukums).
\nChateau \u2013 Tulkojum\u0101 no fran\u010du valodas noz\u012bm\u0113 pils, ta\u010du v\u012bnu pasaul\u0113 apz\u012bm\u0113 ar\u012b v\u012bnu ra\u017eo\u0161anas uz\u0146\u0113mumu, \u012bpa\u0161umu vai kooperat\u012bvu.
\nClimat \u2013 atsevi\u0161\u0137s A.C. kategorijas v\u012bnogu d\u0101rzs Burgundij\u0101.
\nClos \u2013 norobe\u017eots jeb individu\u0101ls v\u012bnogu d\u0101rzs.
\nCommune \u2013 ciemats.
\nCote \u2013 kalnu nog\u0101ze.
\nCru \u2013 v\u012bnogu d\u0101rza kvalit\u0101tes apz\u012bm\u0113jums.
\nCru Bourgeois \u2013 v\u012bnogu d\u0101rza kvalit\u0101tes apz\u012bm\u0113jums, kur\u0161 attiecin\u0101ms tikai uz Medoc teritorijas v\u012bniem.
\nCru Classe \u2013 termins, kur\u0161 apz\u012bm\u0113 augstu kvalit\u0101ti Bordo re\u0123iona v\u012bniem.
\nCuve \u2013 tvertne jeb cisterna v\u012bna uzglab\u0101\u0161anai.
\nCuve Close \u2013 dzirksto\u0161s v\u012bns rad\u012bts izmantojot speci\u0101lu tvert\u0146u metodi.
\nCuvee \u2013 Cisternas saturs, kur\u0161 sast\u0101v no daudzu lab\u0101ko ra\u017eas gadu v\u012bnu apvienojuma.
\nDemi Sec \u2013 pus sausa jeb pussalda gar\u0161a.
\nDeuxieme Vin \u2013 otr\u0101s kvalit\u0101tes klases v\u012bna d\u0101rzs. Termins bie\u017e\u0101k attiecin\u0101ms uz Bordo re\u0123iona v\u012bniem.
\nDepartement \u2013 ofici\u0101ls re\u0123ion\u0101ls departaments.
\nDomaine \u2013 vieta kur atrodas v\u012bna d\u0101rzs un pati ra\u017eotne.
\nDoux \u2013 salds.
\nElevage \u2013 vieta kur v\u012bns nobriest pirms to iepilda pudel\u0113s.
\nFoudre- koka cisterna jeb liela koka muca.
\nFut \u2013 ozolkoka muca.
\nFuts de Chene \u2013 reti sastopams termins, kur\u0161 nor\u0101da uz to, ka v\u012bns ir iztur\u0113ts muc\u0101 vai ar\u012b v\u012bna ferment\u0101cija ir notikusi koka muc\u0101.
\nGrand Vin \u2013 varens v\u012bns. Parasti \u0161is uzraksts rot\u0101 Bordo re\u0123iona presti\u017e\u0101kos v\u012bnus, ta\u010du der zin\u0101t, ka \u0161is termins neliecina par to, ka v\u012bns tika pak\u013cauts kvalit\u0101tes p\u0101rbaudei.
\nGrand Cru \u2013 v\u012bnogu d\u0101rza jeb noteiktas teritorijas kvalit\u0101tes apliecin\u0101juma termins.
\nGrand Cru Classe \u2013 v\u012bnogu d\u0101rza kvalit\u0101tes apz\u012bm\u0113jums, kur\u0161 attiecin\u0101ms tikai uz Bordo teritorijas v\u012bniem.
\nGrande Marque \u2013 Augstas klases tirdzniec\u012bbas marka.
\nINAO (Institut National des Appellations d`Origine) \u2013 Nacion\u0101lais instit\u016bts, kur\u0161 kontrol\u0113 v\u012bnu kvalit\u0101ti atbilsto\u0161i teritori\u0101lajiem noteikumiem.
\nLieu dit \u2013 atra\u0161an\u0101s vieta.
\nMaceration Carbonique \u2013 \u0161is termins apz\u012bm\u0113 ra\u017eo\u0161anas \u012bpatn\u012bbu. V\u012bna ferment\u0101cija notiek sl\u0113gt\u0101 tilpum\u0101 kur nepres\u0113tas tum\u0161\u0101s v\u012bnogas tiek pak\u013cautas oglek\u013ca dioks\u012bda ietekmei. V\u012bns san\u0101k maig\u0101ks ar zem\u0101ku miecvielu daudzumu.
\nMethode Champenoise \u2013 dzirksto\u0161a v\u012bna ra\u017eo\u0161anas tehnolo\u0123ija.
\nMillesime \u2013 ra\u017eas gads.
\nMis en bouteille \u2013 V\u012bns pild\u012bts pudel\u0113s… (p\u0113c uzraksta seko uz\u0146\u0113muma nosaukums, kura \u0161o v\u012bnu ir pild\u012bjusi pudel\u0113s).
\nMoelleux \u2013 vid\u0113ji salds.
\nMousseux \u2013 dzirksto\u0161s.
\nNegociant \u2013 tirdzniec\u012bbas p\u0101rst\u0101vis (starpnieks), kur\u0161 iep\u0113rk v\u012bnu no maz\u0101k\u0101m saimniec\u012bb\u0101 un nodro\u0161ina t\u0101l\u0101ku realiz\u0101ciju.
\nNouveau \u2013 jauns.
\nPerle \u2013 viegli dzirksto\u0161s.
\nPetillant \/ Petillance \u2013 viegli dzirksto\u0161s.
\nPigeage \u2013 v\u012bna ferment\u0113\u0161anas tehnolo\u0123isk\u0101 nianse. Ferment\u0101cijas procesa rezult\u0101t\u0101 no v\u012bnogu mizi\u0146as izdal\u0101s vielas, kuras koncentr\u0113jas suslas virspus\u0113. Lai v\u012bns k\u013c\u016btu pies\u0101tin\u0101t\u0101ks un arom\u0101tiski bag\u0101t\u0101ks v\u012bndari ar speci\u0101lu pal\u012bginstrumentu \u0161\u012bs vielas novirza uz suslas apak\u0161da\u013cu. L\u016bk, \u0161o procesu d\u0113v\u0113 par \u201ePigeage\u201d.
\nPremier cru \u2013 kvalit\u0101tes apz\u012bm\u0113jums, kur\u0161 liecina par augstas klases v\u012bna izcelsmes vietu Burgundij\u0101, Bordo, Elzas\u0101 vai \u0160ampa\u0146as re\u0123ion\u0101.
\nSociete \u2013 Uz\u0146\u0113m\u0113jsabiedr\u012bba.
\nSur lie – Nelielais g\u0101zu saturs v\u012bn\u0101 var par\u0101d\u012bties pateicoties speci\u0101lajai v\u012bnu ra\u017eo\u0161anas tehnolo\u0123ijai, kura tiek stingri kontrol\u0113ta. \u0160\u0101diem v\u012bniem uz eti\u0137etes b\u016bs uzraksts \u201esur lie\u201d, kas noz\u012bm\u0113, ka p\u0113c ferment\u0101cijas beig\u0101m, l\u012bdz pat pild\u012b\u0161anai pudel\u0113s, v\u012bns tiek tur\u0113ts kop\u0101 ar v\u012bnogu izspaid\u0101m, k\u0101 rezult\u0101t\u0101 tas k\u013cuvis e\u013c\u013cain\u0101ks un ar bag\u0101t\u012bg\u0101ku arom\u0101tu bu\u0137eti. V\u012bna pudel\u0113 da\u017ek\u0101rt ir nov\u0113rojami nos\u0113dumi, kas ir labv\u0113l\u012bgs faktors.
\nRecolte \u2013 v\u012bnogu ra\u017ea.
\nReserve \u2013 v\u012bni, kuru kvalit\u0101ti augsti ir nov\u0113rt\u0113jusi pat\u0113r\u0113t\u0101ju padome. Var b\u016bt ra\u017eoti izmantojot labv\u0113l\u012bga gada v\u012bnogu ra\u017eu no viena v\u012bnogu d\u0101rza, ta\u010du diem\u017e\u0113l man j\u0101atz\u012bstas, ka konkr\u0113tu formul\u0113jumu \u0161im terminam atrast man neizdev\u0101s.
\nSec \u2013 sauss.
\nTardive \u2013 v\u012bns rad\u012bts izmantojot v\u0113las ra\u017eas v\u012bnogas.
\nTete de Cuvee \u2013 augstas kvalit\u0101tes v\u012bns, kur\u0161 sast\u0101v no pirm\u0101 pres\u0113juma v\u012bnogu sulas.
\nTrie \u2013 salds v\u012bns, rad\u012bts izmantojot atlas\u012btas v\u012bnogas, kuras ir sk\u0101rusi c\u0113l\u0101 puve.
\nVendange \u2013 v\u012bnogu ra\u017eas gads.
\nVDQS (Vin delimite de qualite superieure) \u2013 kvalit\u0101tes apz\u012bm\u0113jums v\u012bnam, kur\u0161 ir izg\u0101jis p\u0101rbaudi. \u0160is uzraksts uz eti\u0137etes ir oblig\u0101ts tikai Francijas tirg\u016b palieko\u0161\u0101m v\u012bnu pudel\u0113m.
\nVigneron \u2013 v\u012bndaris.
\nVin de Paille \u2013 salmu v\u012bns. Termins radies pateicoties tam, ka v\u012bnogas p\u0113c nov\u0101k\u0161anas k\u0101du laiku tiek v\u012btin\u0101tas uz salmu seg\u0101m. \u0160is process pal\u012bdz og\u0101m koncentr\u0113t vielas, kuras rezult\u0101t\u0101 re\u0101li ietekm\u0113s v\u012bna gar\u0161u, arom\u0101tu un alkohola saturu.
\nVin de Pays – kvalit\u0101tes apz\u012bm\u0113jums v\u012bnam.
\nVin de Table \u2013 galda v\u012bns.
\nVin Jaune \u2013 dzeltenais v\u012bns. \u0160\u0101di d\u0113v\u0113 Jura re\u0123iona v\u012bnu, kur\u0161 s\u0101kotn\u0113ji tika pild\u012bts muc\u0101 tikai l\u012bdz pusei un saskarsm\u0113 ar gaisu t\u0101 virspus\u0113 par\u0101d\u012bj\u0101s bakt\u0113riju sega, kuru d\u0113v\u0113 par floru. \u0160\u012b interesant\u0101 tehnolo\u0123isk\u0101 v\u012bna ra\u017eo\u0161anas nianse \u013cauj v\u012bnam ieg\u016bt interesantu gar\u0161u un arom\u0101tu.
\nVin Ordinaire \u2013 parasts v\u012bns.
\nVin Tranquille \u2013 mier\u012bgs v\u012bns. Ir dzirksto\u0161i v\u012bni un ir mier\u012bgi v\u012bni.
\nVignoble \u2013 v\u012bnogul\u0101js.<\/p>\n

*P.S.
\nJa tev \u0161is materi\u0101ls liekas nepiln\u012bgs \u2013 iesaisties diskusij\u0101.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

V\u012bns ir dz\u0113riens, kura kvalit\u0101te var main\u012bties atkar\u012bb\u0101 no izcel\u0161an\u0101s vietas, augsnes tipa, ra\u017eo\u0161anas nians\u0113m un daudziem citiem faktoriem. Saska\u0146\u0101 ar ES reglament\u0113tiem normat\u012bviem uz v\u012bna [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5484,5463],"tags":[],"class_list":["post-16953","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-francijas-vini","category-virtuala-barmenu-skola"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16953","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=16953"}],"version-history":[{"count":16,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16953\/revisions"}],"predecessor-version":[{"id":22743,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16953\/revisions\/22743"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8957"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}