{"id":16954,"date":"2019-07-26T08:18:59","date_gmt":"2019-07-26T05:18:59","guid":{"rendered":"https:\/\/bar.lv\/sherry\/"},"modified":"2020-01-24T06:27:01","modified_gmt":"2020-01-24T04:27:01","slug":"sherry","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16954","title":{"rendered":"Heress | Sherry | Jerez"},"content":{"rendered":"

\"\"Heress ir stiprin\u0101ts v\u012bns ar alkohola saturu 15,5 – 25%, kur\u0161 izgatavots izmantojot tikai 3 v\u012bnogu \u0161\u0137irnes, kuras audz\u0113tas Sp\u0101nij\u0101, Andal\u016bzijas apgabal\u0101, starp pils\u0113t\u0101m Heress-de-la-Frontera, Sanlukar-de-Barrameda un E\u013c-Puerto-de-Santa-Maria (\u0161o teritoriju d\u0113v\u0113 par heresa tr\u012bsst\u016bri). Dz\u0113rienu sp\u0101\u0146i d\u0113v\u0113 par Jerez (heress), katalonie\u0161i par Xeres, v\u0101cie\u0161i par Xereswein, bet ang\u013ci par Sherry (starp citu \u013coti daudzi cilv\u0113ki v\u0101rdu \u201eSherry\u201d jauc ar v\u0101rdu \u201eCherry\u201d, kas tulkojum\u0101 noz\u012bm\u0113 \u201e\u0137irsis\u201d). Latvij\u0101 pareiz\u0101k b\u016btu saukt par heresu, ta\u010du ir dzird\u0113ts v\u0101rds \u201e\u0161\u0113rijs\u201d.
\nKopum\u0101 ir apstiprin\u0101ti 9 \u201eDO\u201d augsnes tipi, kuri p\u0113c savas b\u016bt\u012bbas at\u0161\u0137iras un rezult\u0101t\u0101 dod at\u0161\u0137ir\u012bga stila heresu.
\n*DO (Denominacion de Origin) – kvalit\u0101tes apz\u012bm\u0113jums, kur\u0161 sev\u012b iek\u013cauj daudzus nosac\u012bjumus, kuri regul\u0113 v\u012bna kvalit\u0101ti noteiktaj\u0101 re\u0123ion\u0101. Apel\u0101cija tiek kontrol\u0113ta.
\n* Atceries, Krim\u0101 un Mold\u0101vij\u0101 ra\u017eotiem heresiem nav nek\u0101 kop\u0113ja ar \u0161o izcilo dz\u0113rienu.
\nHeresa v\u0113sture<\/strong>
\nHeresa nosaukums ir c\u0113lies no Sp\u0101nijas, Heress-de-la-Frontera pils\u0113tas nosaukuma. Pirmie min\u0113jumi par v\u012bnu tika aprakst\u012bti grie\u0137u arheologa un \u0123eogr\u0101fa Strabona gr\u0101mat\u0101 ar nosaukumu \u201e\u0122eogr\u0101fija\u201d. Arheologs dz\u012bvoja 1. gadsimt\u0101 p.m.\u0113.. Sav\u0101 gr\u0101mat\u0101 vi\u0146\u0161 min, ka v\u012bnogul\u0101ji Heresa pils\u0113tas apkaim\u0113 ieveda feni\u0137ie\u0161i 1100 gadus p.m.\u0113.. Pavisam nesen arheologi ir atradu\u0161i v\u012bnogu sulas presi net\u0101lu no Heress-de-la-Frontera pils\u0113tas, kura dat\u0113ta ar 8. gadsimtu p.m.\u0113.. Ja jau taj\u0101 laik\u0101 eksist\u0113ja v\u012bnogu prese, t\u0101tad bija ar\u012b v\u012bns.
\nFeni\u0137ie\u0161i izcirta me\u017eus, s\u0101ka audz\u0113t ol\u012bvkokus, v\u012bnogul\u0101jus. Vi\u0146i bija v\u012bna tirgo\u0146i vis\u0101 Vidusj\u016bras apk\u0101rtn\u0113.
\nIr zin\u0101ms, ka v\u012bnu, lai to viegl\u0101k b\u016btu transport\u0113t, destil\u0113ja, bet p\u0113c tam, lai samazin\u0101tu alkohola saturu, sajauca ar sar\u016bgu\u0161u v\u012bnogu sulu vai \u016bdeni. Iesp\u0113jams tie\u0161i \u0161\u0101d\u0101 veid\u0101 ir radu\u0161ies stiprin\u0101tie v\u012bni, kuru ra\u017eo\u0161anas tehnolo\u0123ija laika gait\u0101 uzlaboj\u0101s.
\n711. gad\u0101 p.m.\u0113. Sp\u0101niju iekaroja musulma\u0146i, isl\u0101ma kaujinieki, kuri k\u0101 zin\u0101ms alkoholu nelieto visp\u0101r. Tika dota pav\u0113le izcirst visus v\u012bnogul\u0101jus. Tom\u0113r sp\u0101\u0146i bija vilt\u012bg\u0101ki. Tie p\u0101rliecin\u0101ja musulma\u0146us, ka v\u012bnogul\u0101ji ir \u013coti nepiecie\u0161ami roz\u012b\u0146u audz\u0113\u0161anai. Savuk\u0101rt roz\u012bnes ir nepiecie\u0161amas isl\u0101ma kareivjiem sv\u0113taj\u0101 kar\u0101. T\u0101d\u0101 veid\u0101 tika gl\u0101bti v\u012bnogul\u0101ji un heresa ra\u017eo\u0161ana.
\n1264. gad\u0101 Heress-de-la-Frontera pils\u0113tu iekaroja karalis Alfonso X, v\u012bnu ra\u017eo\u0161ana s\u0101ka strauji uzplaukt, jo karalis bija liels v\u012bnu speci\u0101lists un cien\u012bt\u0101js. Vi\u0146\u0161 iepaz\u012bstin\u0101ja pasauli un galvenok\u0101rt britus ar \u0161iem lieliskajiem dz\u0113rieniem. T\u0101 k\u0101 ang\u013ciem bija gr\u016bti izrun\u0101t v\u012bna nosaukumu \u201eJerez\u201d, tad tie to s\u0101ka saukt par \u201eShery\u201d.
\nXII gadsimt\u0101 tirgo\u0146i pieg\u0101d\u0101ja v\u012bnus no Sp\u0101nijas miglainajai Albionai. Piln\u012bgs v\u012bna uzplaukums s\u0101k\u0101s tad, kad pie varas n\u0101ca Anglijas karalis Henrijs I, paz\u012bstams k\u0101 liels \u0113d\u0101js. Vi\u0146\u0161 pied\u0101v\u0101ja fran\u010diem barteru, main\u012bt bordo v\u012bnu pret ang\u013cu vilnu. Fran\u010di atteic\u0101s no pied\u0101v\u0101juma un tad Anglijas karalis uzs\u0101ka cie\u0161u sadarb\u012bbu ar Sp\u0101\u0146u v\u012bndariem. Savuk\u0101rt Sp\u0101nijas karalis Henrijs III, saprazdams, ka v\u012bna eksports ie\u0146em lielu noz\u012bmi valsts ekonomikas att\u012bst\u012bb\u0101, izdeva pav\u0113li, kura aizliedza izcirst v\u012bnogul\u0101jus un to tuvum\u0101 audz\u0113t kult\u016bras, kas piesaista bites, kuras savuk\u0101rt saboj\u0101 v\u012bnogas strukt\u016bru.
\nXV gadsimta vid\u016b heress ieguva t\u0101du popularit\u0101ti, ka tirgo\u0146i s\u0101ka izplat\u012bt nekvalitat\u012bvus v\u012bnus, k\u0101 rezult\u0101t\u0101 rad\u0101s daudzas konflikta, pat kara situ\u0101cijas. Lai p\u0101rtrauktu konfliktus, 12. august\u0101 1483. gad\u0101 Heresa pils\u0113tas valde pie\u0146\u0113ma noteikumus, kuri regul\u0113ja heresa ra\u017eo\u0161anu, v\u012bnogu audz\u0113\u0161anu, ra\u017eas nov\u0101k\u0161anu, iztur\u0113\u0161anu un daudzus citus krit\u0113rijus, kas b\u016btiski ietekm\u0113ja heresa kvalit\u0101ti. Pateicoties \u0161im likumam, k\u0101 ar\u012b sp\u0101nietei karalienei Katr\u012bnai, kura pieder\u0113ja pie britu galma un kura ieviesa heresa dzer\u0161anas modi galm\u0101, heresa tirdzniec\u012bbas apjomi Anglij\u0101 palielin\u0101j\u0101s vair\u0101kk\u0101rt\u012bgi.
\nT\u0101l\u0101ku heresa izplat\u012bbu vis\u0101 pasaul\u0113 veicin\u0101ja daudzi kari un pir\u0101tiski uzbrukumi. Tie\u0161i pir\u0101ti bija tie, kas visvair\u0101k populariz\u0113ja heresu. Gudriem v\u0101rdiem run\u0101jot, att\u012bst\u012bja m\u0101rketinga komp\u0101nijas, kas vienk\u0101r\u0161iem tirgot\u0101jiem nebija pa sp\u0113kam. 1567. gad\u0101 Frensisa Dreika flote nozaga 3000 t\u016bksto\u0161us heresa mucu, kuras v\u0113l\u0101k tika veiksm\u012bgi p\u0101rdotas. V\u0101rdu sakot, heress ieguva t\u0101du popularit\u0101ti, ka Heress-de-la-Frontera pils\u0113ta k\u013cuva par noz\u012bm\u012bgu tirdzniec\u012bbas centru uz kuru dev\u0101s tirgo\u0146i no Anglijas, Skotijas, \u012arijas un cit\u0101m valst\u012bm. M\u016bsdien\u012bgi run\u0101jot, investori.
\nXX gadsimta tirgus piepras\u012bja v\u0113l augst\u0101ku heresa kvalit\u0101ti. Tika izdom\u0101ta unik\u0101la metode, k\u0101 saglab\u0101t heresa stilu, neskatoties uz ne visai labv\u0113l\u012bgiem ra\u017eas gadiem. Tika izdom\u0101ta jauna v\u012bna iztur\u0113\u0161anas sist\u0113ma, kuru d\u0113v\u0113 par \u201eSolera\u201d metodi jeb \u201ecriaderas y soleras\u201d.
\nHeresa ra\u017eo\u0161ana<\/strong>
\nP\u0101rsvar\u0101 heresa ra\u017eo\u0161an\u0101 izmanto sul\u012bgas, ar pl\u0101nu mizi\u0146u Palomino v\u012bnogu \u0161\u0137irnes ogas, kas dz\u0113rienam pie\u0161\u0137ir neizmirstamu gar\u0161u un arom\u0101tu. Lai pan\u0101ktu sald\u0101ku gar\u0161u, heresa ra\u017eo\u0161an\u0101 var tikt izmantotas ar\u012b Pedro Ximenez un Moscatel v\u012bnogu \u0161\u0137irnes. Augsne, kur\u0101 aug \u0161\u012bs v\u012bnogas, ir bag\u0101t\u012bgi ka\u013c\u0137aina, kas \u012bpa\u0161i sausos periodos atdod savu uzkr\u0101to mitrumu v\u012bnogul\u0101jiem. Labv\u0113l\u012bgo augsni sp\u0101\u0146i d\u0113v\u0113 par \u201ealbariza\u201d. Augsnes putek\u013ci nos\u0113\u017eas uz og\u0101m un papildina t\u0101s ar bakt\u0113riju kult\u016bru, kura ir nepiecie\u0161ama heresa ra\u017eo\u0161an\u0101. Da\u017ei v\u012bnogu audz\u0113\u0161anas re\u0123ioni ir pak\u013cauti tie\u0161ai oke\u0101na ietekmei, kas atst\u0101j iespaidu uz v\u012bna stilu.
\nV\u012bnogu nov\u0101k\u0161ana s\u0101kas apm\u0113ram septembra vid\u016b un notiek ar rok\u0101m, lai nesaboj\u0101tu ogas strukt\u016bru. Sav\u0101kt\u0101s v\u012bnogas tiek novietotas kast\u0113s (grozos), ne vair\u0101k par 18 kg, lai ogas nesaspiestos. Uzreiz p\u0113c nov\u0101k\u0161anas t\u0101s transport\u0113 uz p\u0101rstr\u0101di. V\u0113l\u0101k ogas p\u0101rber speci\u0101los grozos, kuru svars nep\u0101rsniedz 11,5 kg. Grozus d\u0113v\u0113 par \u201earroba\u201d. No 714 kg v\u012bnogu san\u0101k viena 500 litrus liela heresa muca, kuru d\u0113v\u0113 par \u201ebeta\u201d.
\nPirms sulas izspie\u0161anas da\u017eas v\u012bnogu \u0161\u0137irnes 48 h st\u0101v zem klajas debess, k\u0101 rezult\u0101t\u0101 og\u0101s koncentr\u0113jas liels daudzums cukura. Ar r\u016bpniecisk\u0101m pres\u0113m no og\u0101m tiek izspiesta sula, kuru p\u0101rlej speci\u0101l\u0101s met\u0101la cistern\u0101s vai liel\u0101s koka muc\u0101s. No \u0161\u012b br\u012b\u017ea s\u0101kas intens\u012bvs r\u016bg\u0161anas process, kur\u0161 ilgst no 3 \u2013 7 dien\u0101m, bet t\u0101l\u0101k notiek mier\u012bga v\u012bna nobrie\u0161ana, kura ilgst apm\u0113ram 2 m\u0113ne\u0161us. Ja v\u012bns s\u0101kotn\u0113ji ir tur\u0113ts met\u0101lisk\u0101s cistern\u0101s, tad to p\u0101rlej koka muc\u0101s, kur tas atp\u016b\u0161as v\u0113l divus m\u0113ne\u0161us. Heresa ra\u017eo\u0161anas \u012bpatn\u012bba ir t\u0101da, ka \u0161\u012bs mucas ir atv\u0113rtas.
\nV\u012bnam saskaroties ar gaisu, muc\u0101 par\u0101d\u0101s balta pel\u0113juma pl\u0113v\u012bte, kuru d\u0113v\u0113 par \u201eVelo de flor\u201d jeb latviski \u201eziedu sega\u201d. T\u0101 ir bakt\u0113riju kolonija. Turpm\u0101k tekst\u0101 \u0161o ziedu segu d\u0113v\u0113\u0161u vienk\u0101r\u0161i par \u201efloru\u201d.\"\"Jo biez\u0101ka ir flora, jo smalk\u0101ks, arom\u0101tiski bag\u0101t\u0101ks san\u0101ks gala produkts. Der atz\u012bm\u0113t, ka flora ar laiku iz\u017e\u016bst. Lai nodegust\u0113tu jauno heresu da\u017ek\u0101rt n\u0101kas \u0161o virsk\u0101rtu ar gr\u016bt\u012bb\u0101m saskald\u012bt. Ar laiku flora piln\u012bb\u0101 sakalst, sadr\u016bp un nos\u0113\u017eas mucas diben\u0101. Starp citu, flora ietekm\u0113 ne tikai v\u012bnu, bet ar\u012b koka mucu, k\u0101 rezult\u0101t\u0101 muca paliek \u013coti v\u0113rt\u012bga un p\u0113c heresa iztur\u0113\u0161anas tiek atdota viskija ra\u017eot\u0101jiem. V\u0113l joproj\u0101m zin\u0101tnieki nav atradu\u0161i skaidrojumu k\u0101p\u0113c v\u012bn\u0101 par\u0101d\u0101s \u0161\u012b mistisk\u0101 flora. Vien\u0101d\u0101s muc\u0101s uzglab\u0101jot vien\u0101du v\u012bnu un pie vien\u0101das temperat\u016bras, flora vien\u0101 muc\u0101 var b\u016bt biez\u0101ka, bet otr\u0101 muc\u0101 var b\u016bt daudz pl\u0101n\u0101ka vai neb\u016bt visp\u0101r.
\nJanv\u0101r\u012b, febru\u0101r\u012b meistars degustators (sp\u0101niski \u201eCapataz\u201d) r\u016bp\u012bgi apseko katru mucu un konstat\u0113 v\u012bna stiprumu, gar\u0161as bu\u0137eti un floras daudzumu. Atkar\u012bb\u0101 no \u0161iem un v\u0113l daudziem citiem krit\u0113rijiem v\u012bns tiek sadal\u012bts div\u0101s galvenaj\u0101s grup\u0101s. S\u0101kas heresa klasifik\u0101cija.<\/p>\n

Divi galvenie heresa klasifik\u0101cijas veidi, kuri sev\u012b iek\u013cauj apak\u0161klases:
\nFino \u2013 v\u012bns ar \u012bpa\u0161u, izsmalcin\u0101tu gar\u0161u, arom\u0101tu un lielu daudzumu floras.
\nOloroso \u2013 heress, kuram floras ir \u013coti maz vai nav visp\u0101r.
\nN\u0101ko\u0161\u0101, viena no liel\u0101kaj\u0101m heresa \u012bpatn\u012bb\u0101m ir v\u012bna t\u0101l\u0101ka iztur\u0113\u0161ana, kuru d\u0113v\u0113 par solera metodi.<\/p>\n

Solera metode<\/strong>
\n\"\"V\u012bniem, kuri ra\u017eoti izmantojot solera metodi, \u013coti reti uz pudeles tiek nor\u0101d\u012bts ra\u017eas gads, jo katr\u0101 pudel\u0113 var b\u016bt pat k\u0101da pil\u012bte no 50 gad\u012bga v\u012bna. Solera metodes pamatprincips ir t\u0101ds, ka \u012bpa\u0161i iztur\u0113ts v\u012bns ietekm\u0113 jaun\u0101ku v\u012bnu. Tas ir glu\u017ei t\u0101pat, k\u0101 vect\u0113vs audzina savu mazd\u0113lu.
\n\u012apa\u0161i iztur\u0113ta v\u012bna mucas novieto uz gr\u012bdas. Mucu rindu, t\u0101pat k\u0101 pa\u0161u metodi, d\u0113v\u0113 par solera rindu. V\u0101rds \u201esolera\u201d tulkojum\u0101 var\u0113tu noz\u012bm\u0113t \u201eapak\u0161a\u201d vai \u201ezemes virsma\u201d. Virs\u016b \u0161\u012bm muc\u0101m tiek novietotas mucas ar maz\u0101k iztur\u0113tu v\u012bnu. Rindu d\u0113v\u0113 par pirmo \u201ecriadera\u201d, kas tulkojum\u0101 var\u0113tu noz\u012bm\u0113t \u201eglab\u0101tava\u201d jeb \u201eaudz\u0113tava\u201d. Virs\u016b pirmajai kriaderai novieto v\u0113l jaun\u0101ku v\u012bnu. Aug\u0161\u0113jo rindu d\u0113v\u0113 par otro kriaderu u.t.t.. Lielas komp\u0101nijas veido mucu piram\u012bdu, l\u012bdz pat 6 kriader\u0101m.
\nKad v\u012bndaris ir nol\u0113mis k\u0101du da\u013cu sava v\u012bna izliet pudel\u0113s, tad no katras uz gr\u012bdas eso\u0161\u0101s mucas solera rind\u0101 tiek nolieta apm\u0113ram tikai viena tre\u0161da\u013ca v\u012bna. Muc\u0101 tuk\u0161ums tiek papildin\u0101ts ar v\u012bnu no augst\u0101k st\u0101vo\u0161\u0101s mucu rindas, no pirm\u0101s \u201ecriadera\u201d. Savuk\u0101rt izr\u016bkums pirmaj\u0101 kriader\u0101 tiek papildin\u0101ts no augst\u0101k st\u0101vo\u0161\u0101s rindas, otr\u0101s kriaderas, bet mucu piram\u012bd\u0101 visaugst\u0101k st\u0101vo\u0161\u0101s mucas tiek papildin\u0101tas ar jaunu v\u012bnu. \u0160\u0101da veida proced\u016bra var atk\u0101rtoties vair\u0101kas reizes gad\u0101. Ja apak\u0161\u0113j\u0101 rind\u0101 teor\u0113tiski var atrastiespat se\u0161desmit gad\u012bgs v\u012bns, tad praktiski tas tur ir tikai vienas karotes daudzum\u0101, bet \u0161is daudzums b\u016btiski var ietekm\u0113 jaun\u0101 v\u012bna stilu.<\/p>\n

\"\"
\n*Ja j\u016bsu r\u012bc\u012bb\u0101 ir non\u0101kusi pudele, uz kuras ir min\u0113ts gads un v\u012bns rad\u012bts izmantojot solera metodi, tad tas ir p\u0113d\u0113j\u0101s ra\u017eas, nov\u0101k\u0161anas gads. Runa ir par visjaun\u0101ko v\u012bnu, kur\u0161 piedal\u0101s \u0161aj\u0101 metod\u0113.<\/p>\n

Heresa klasifik\u0101cija<\/strong><\/p>\n

Fino<\/strong>
\nMaigi dzeltenas kr\u0101sas heress ar izsmalcin\u0101tu sausu, nedaudz savelko\u0161u gar\u0161u, kurai piem\u012bt aug\u013cu, mande\u013cu, zemes riekstu nianses. Alkohola saturs v\u012bnam ir no 15 – 18%. Sp\u0101nijas tirg\u016b sastopams heress ar zem\u0101ku alkohola saturu. Tas ir izskaidrojams ar to, ka heresu ar liel\u0101ku alkohola saturu ir viegl\u0101k transport\u0113t uz cit\u0101m valst\u012bm. Fino heresa veidu s\u0101kotn\u0113ji papildina ar spirtu l\u012bdz 15% alk. un t\u0101l\u0101k tas tiek iztur\u0113ts atv\u0113rt\u0101s koka muc\u0101s, kur\u0101s heress ir p\u0101rkl\u0101ts ar bag\u0101t\u012bgu floras daudzumu. Flora ne\u013cauj v\u012bnam sask\u0101bt. Pirms izlie\u0161anas pudel\u0113s heress var tikt papildin\u0101ts ar v\u012bnogu spirtu l\u012bdz vajadz\u012bgajam stiprumam.
\nManzanilla<\/strong>
\n\u0160is heresa veids ir l\u012bdz\u012bgs Fino, tom\u0113r izmantojam\u0101s v\u012bnogas tiek audz\u0113tas tuvu oke\u0101na piekrastei, Sanlukar-de-Barrameda apk\u0101rtn\u0113, rezult\u0101t\u0101 heress ir ar savu individu\u0101lu raksturu. Heresam piem\u012bt nedaudz s\u0101\u013ca p\u0113cgar\u0161a un svaigs, za\u013cu \u0101bolu arom\u0101ts (sp\u0101niski v\u0101rds \u201emanzana\u201d noz\u012bm\u0113 \u201e\u0101bols\u201d). Alkohola saturs v\u012bn\u0101 ir no 15 – 19%.
\nAmontillado<\/strong>
\nSauss vai vid\u0113jas gar\u0161as heress ar dzintarkr\u0101sas toni, riekstu, roz\u012b\u0146u arom\u0101tu, maigu medus gar\u0161u un ar alkohola saturu no 16 – 22%. Pirmo savu iztur\u0113\u0161anas laiku \u0161is heresa veids pavada tie\u0161i t\u0101pat k\u0101 Fino, zem biezas floras. At\u0161\u0137ir\u012bba ir t\u0101da, ka ilgsto\u0161u laiku heresam netiek pievienots jaun\u0101ks heress, k\u0101 rezult\u0101t\u0101 flora pak\u0101peniski paz\u016bd. Da\u017ek\u0101rt heresam pievieno spirtu, kas nogalina floru. Paz\u016bdot florai v\u012bns s\u0101k kontakt\u0113t ar gaisu, rezult\u0101t\u0101 v\u012bnam par\u0101d\u0101s nedaudz tum\u0161\u0101ka kr\u0101sa.
\nOloroso<\/strong>
\nTum\u0161as nokr\u0101sas heress, sarkankoka kr\u0101s\u0101 ar bag\u0101t\u012bg\u0101m gar\u0161as nians\u0113m un ozolkoka, valriekstu, karameles arom\u0101tu. Heress nogatavojas muc\u0101s bez floras, tie\u0161\u0101 saskar\u0113 ar gaisu, k\u0101 rezult\u0101t\u0101 v\u012bnam par\u0101d\u0101s tum\u0161s tonis. Alkohola saturs dz\u0113rien\u0101 var b\u016bt no 17 – 25%. V\u0101rds \u201eOloroso\u201d tulkojum\u0101 no sp\u0101\u0146u valodas noz\u012bm\u0113 \u201e\u012bpa\u0161i arom\u0101tisks\u201d.
\nCream Sherry<\/strong>
\nIzteiktas tum\u0161as dzintarkr\u0101sas heress ar biezu, apvi\u013co\u0161u, samtainu un izteikti saldu gar\u0161u, ieg\u016bts Oloroso veidam pievienojot Fino un Amontillado heresa veidus. Pirms izlie\u0161anas pudel\u0113s v\u012bns tiek saldin\u0101ts pievienojot Pedro Ximenez un Moscatel \u0161\u0137irnes v\u012bnus.
\nPale Cream<\/strong>
\nMaigs, viegls, gai\u0161a to\u0146a heress ar saldu, delik\u0101tu gar\u0161u un alkohola saturu no 15,5 – 22%. Rad\u012bts izmantojot Fino heresa veidu savienojum\u0101 ar Pedro Ximenez un Moscatel \u0161\u0137irnes v\u012bnu.
\nPalo Cortado<\/strong>
\nHeress ar alkohola saturu no 17 – 22%, ar daudz bag\u0101t\u012bg\u0101ku, sare\u017e\u0123\u012bt\u0101ku stilu, elegantu mande\u013cu gar\u0161as niansi un \u012bpa\u0161u arom\u0101tu, rad\u012bts izmantojot Oloroso un Amontillado heresa veidus.
\nPedro Ximenez un Moscatel<\/strong>
\nTum\u0161s, maigs, labi sabalans\u0113ts heress ar roz\u012b\u0146u arom\u0101tu, kura \u012bpa\u0161i sald\u0101 gar\u0161a pan\u0101kta izmantojot Pedro Ximenez un Moscatel v\u012bnogu \u0161\u0137irnes. Alkohola saturs dz\u0113rien\u0101 ir apm\u0113ram 17%. P\u0101rsvar\u0101 tiek rad\u012bts k\u0101 papildin\u0101jums citiem heresa veidiem.
\nHeresa uzglab\u0101\u0161anas un pasnieg\u0161anas nianses
\nJebkuru heresu j\u016bs variet pasniegt speci\u0101l\u0101 \u201ecatavinos\u201d heresa gl\u0101z\u0113. \u0160\u012b v\u012bna gl\u0101ze ir garen\u0101ka, ar \u0161aur\u0101ku aug\u0161da\u013cu, kas pal\u012bdz koncentr\u0113t ide\u0101lo arom\u0101tu bu\u0137eti. Ja j\u016bsu r\u012bc\u012bb\u0101 nav \u0161\u012bs gl\u0101zes, varat izmantot mazo deserta v\u012bna gl\u0101zi no restor\u0101na komplekta vai slikt\u0101kaj\u0101 gad\u012bjum\u0101 baltv\u012bna, konjaka vai Champagne Flute gl\u0101zi. Pie\u0146emt\u0101 izlejam\u0101 norma stiprin\u0101tiem v\u012bniem ir no 50 \u2013 100 ml.
\nFino un Manzanilla<\/strong>
\nHeresa veidus pasniedz atdzes\u0113tus l\u012bdz temperat\u016brai +6 +9 \u00b0\u0421. \u0160ie heresi ir lielisks aperit\u012bvs, piem\u0113rots kop\u0101 ar j\u016bras velt\u0113m un maigiem sieriem.
\nAmontillado un sausu (dry) Oloroso
\n\u0160\u0101da veida heresus pasniedz atdzes\u0113tus l\u012bdz temperat\u016brai +13 +14 \u00b0\u0421. Heresi ir lieliski k\u0101 aperit\u012bvi. Amontillado ir piem\u0113rots kop\u0101 ar balto ga\u013cu, ziv\u012bm, zup\u0101m un buljoniem, k\u0101 ar\u012b pikantiem sieriem. Savuk\u0101rt Oloroso vair\u0101k piem\u0113rots ar med\u012bjumiem un sarkanai ga\u013cai.
\n\"\"<\/a>Cream Sherry<\/strong>
\nHeresu uzglab\u0101 un pasniedz pie temperat\u016bras +13 \u00b0\u0421. Heresa veids tiek baud\u012bts tikai k\u0101 di\u0123est\u012bvs, varat to pasniegt old fashion gl\u0101z\u0113 ar ledu. Var pasniegt ar\u012b ar aug\u013ciem vai konditorijas izstr\u0101d\u0101jumiem.
\nPale Cream<\/strong>
\nUzglab\u0101 un pasniedz pie temperat\u016bras +10 \u00b0\u0421. Vair\u0101k piem\u0113rots ar svaigiem aug\u013ciem.
\nPedro Ximenez un Moscatel<\/strong>
\n\u0160o heresa veidu uzglab\u0101 un pasniedz pie temperat\u016bras +15 \u00b0\u0421. Heresa veids tiek baud\u012bts tikai k\u0101 di\u0123est\u012bvs, var pasniegt old fashion gl\u0101z\u0113 ar ledu. Pasniedz ar aug\u013ciem vai konditorijas izstr\u0101d\u0101jumiem un zilo sieru.
\nMedium – vid\u0113jas gar\u0161as heresu uzglab\u0101 un pasniedz pie temperat\u016bras +10 +11\u00b0\u0421.<\/p>\n

P.S.
\nJa tev \u0161is materi\u0101ls liekas nepiln\u012bgs \u2013 iesaisties diskusij\u0101!<\/p>\n","protected":false},"excerpt":{"rendered":"

Heress ir stiprin\u0101ts v\u012bns ar alkohola saturu 15,5 – 25%, kur\u0161 izgatavots izmantojot tikai 3 v\u012bnogu \u0161\u0137irnes, kuras audz\u0113tas Sp\u0101nij\u0101, Andal\u016bzijas apgabal\u0101, starp pils\u0113t\u0101m Heress-de-la-Frontera, Sanlukar-de-Barrameda [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8959,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5487],"tags":[],"class_list":["post-16954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-spanijas-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16954","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=16954"}],"version-history":[{"count":5,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16954\/revisions"}],"predecessor-version":[{"id":22429,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16954\/revisions\/22429"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8959"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}