{"id":16956,"date":"2019-07-26T08:18:59","date_gmt":"2019-07-26T05:18:59","guid":{"rendered":"https:\/\/bar.lv\/spain\/"},"modified":"2019-07-26T08:19:28","modified_gmt":"2019-07-26T05:19:28","slug":"spain","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16956","title":{"rendered":"Sp\u0101nijas v\u012bni"},"content":{"rendered":"

\"\"<\/a>Sp\u0101nija ir tre\u0161\u0101 pasaules liel\u0101k\u0101 v\u012bna ra\u017eot\u0101jvalsts. Katr\u0101 \u0123eogr\u0101fiskaj\u0101 viet\u0101 ir \u013coti at\u0161\u0137ir\u012bgs klimats, rezult\u0101t\u0101 san\u0101k \u013coti at\u0161\u0137ir\u012bgi v\u012bni. Liel\u0101koties augsne ir m\u0101laina un ka\u013c\u0137aina. P\u0101rsvar\u0101, Sp\u0101nij\u0101 tiek ra\u017eoti sarkanv\u012bni. Jo \u012bpa\u0161i der atz\u012bm\u0113t Rioja (Rioha) apgabalu. \u013boti daudzas Sp\u0101nijas v\u012bnu dar\u012btavas savus v\u012bnus iztur ilg\u0101k par 5 gadiem.
\n\u013boti popul\u0101ri vis\u0101 pasaul\u0113 ir Sp\u0101nij\u0101 rad\u012btie dzirksto\u0161ie v\u012bni ar nosaukumu Cava, kuri rad\u012bti izmantojot \u0161amp\u0101nie\u0161a ra\u017eo\u0161anas metodi (metode Champagne).
\nSp\u0101nijas v\u012bna trad\u012bcijas ir vair\u0101k k\u0101 5000 gadus senas, ta\u010du pasaule sp\u0101\u0146u v\u012bnus iepazina pateicoties Heresam. Detaliz\u0113ti inform\u0101ciju j\u016bs varat atrast sada\u013c\u0101 par Heresu. Sp\u0101nij\u0101 ir vair\u0101k par 40 v\u012bna ra\u017eo\u0161anas re\u0123ionu, kuru kvalit\u0101ti kontrol\u0113 valsts instit\u016bcijas. Bar.lv port\u0101l\u0101 ir aprakst\u012bti 13 popul\u0101r\u0101kie v\u012bna re\u0123ioni.<\/p>\n

\"\"<\/p>\n

    \n
  1. Jumilla<\/li>\n
  2. La Mancha<\/li>\n
  3. Navarra<\/li>\n
  4. Penedes<\/li>\n
  5. Ribera del Guadiana<\/li>\n
  6. Rioja<\/li>\n
  7. Rueda<\/li>\n
  8. Toro<\/li>\n
  9. Utiel-Requena<\/li>\n
  10. Valencia<\/li>\n
  11. Valdepenas<\/li>\n
  12. Heress<\/li>\n
  13. Malaga<\/li>\n<\/ol>\n

    Jumilla<\/strong>
    \nRe\u0123ion\u0101 p\u0101rsvar\u0101 tiek rad\u012bti vienk\u0101r\u0161i v\u012bni ikdienas lieto\u0161anai. Interesanti var\u0113tu b\u016btu v\u012bni, kuri rad\u012bti izmantojot Monastrel v\u012bnogu \u0161\u0137irni, no kuras san\u0101k sarkanv\u012bni ar tum\u0161u kr\u0101su, paaugstin\u0101tu alkohola saturu, izsmalcin\u0101tu gar\u0161u un arom\u0101tu. \u0160\u012bs \u0161\u0137irnes v\u012bni var b\u016bt paredz\u0113ti ilgsto\u0161ai uzglab\u0101\u0161anai.<\/p>\n

    La Mancha<\/strong>
    \n\u0160is ir viens no liel\u0101kajiem Eiropas v\u012bna re\u0123ioniem. \u0160eit ir sam\u0113r\u0101 smagi klimatiskie apst\u0101k\u013ci, kuros lieliski ir iedz\u012bvojusies viet\u0113j\u0101 v\u012bnogu \u0161\u0137irne \u201eAiren\u201d, no kuras san\u0101k viegli, svaigi, arom\u0101tiski baltv\u012bni. Nekur citur pasaul\u0113 viena v\u012bnogu \u0161\u0137irne, neiz\u0146em tik daudz teritorijas k\u0101 \u0161aj\u0101 re\u0123ion\u0101. \u0160\u0137irne lieliski p\u0101rnes karstas vasaras un \u012bpa\u0161i aukstas ziemas. Te tiek rad\u012bti sarkanv\u012bni no Garnacha, Tempranillo un Cabernet Sauvignon v\u012bnogu \u0161\u0137irn\u0113m.<\/p>\n

    Navarra<\/strong>
    \nP\u0113d\u0113j\u0101 laik\u0101 \u0161\u012b re\u0123iona v\u012bndari ir guvu\u0161i lielisku reput\u0101ciju pasaules tirg\u016b. Apm\u0113ram 40% no visiem sara\u017eotajiem v\u012bniem \u0161aj\u0101 re\u0123ion\u0101 ir s\u0101rti v\u012bni no Garnacha v\u012bnogu \u0161\u0137irnes. Tie san\u0101k sam\u0113r\u0101 sausi un izsmalcin\u0101ti. Bez \u0161\u012bs v\u012bnogu \u0161\u0137irnes \u0161eit tiek ra\u017eoti v\u012bni ar\u012b no Cabernet Sauvignon, Tempranillo un Merlot, k\u0101 ar\u012b lieliski baltv\u012bni no Chardonnay v\u012bnogu \u0161\u0137irnes. V\u012bniem piem\u012bt izteikta aug\u013cu gar\u0161a.<\/p>\n

    Penedes<\/strong>
    \n\u0160is ir viens no galvenajiem Katalonijas v\u012bnu rad\u012b\u0161anas re\u0123ioniem. \u0160\u012b re\u0123iona klimats ir karsts un mitrs, k\u0101 rezult\u0101t\u0101 v\u012bni san\u0101k \u012bpa\u0161i arom\u0101tiski un ar izteiktu aug\u013cu gar\u0161u. Re\u0123ion\u0101 tiek audz\u0113tas Chardonnay, Pino Noir un Tempranillo v\u012bnogu \u0161\u0137irnes. Baltv\u012bni un s\u0101rtie v\u012bni no \u0161\u012b teritorijas p\u0101rsvar\u0101 tiek p\u0101rdoti b\u016bdami jauni, bet sarkanv\u012bni iztur\u0113ti . Re\u0123ions ir paz\u012bstams ar\u012b ar dzirksto\u0161a v\u012bna (Cava) dar\u012btav\u0101m.<\/p>\n

    Ribera del Guadiana<\/strong>
    \n\u0160aj\u0101 Sp\u0101nijas re\u0123ion\u0101 var tikt rad\u012bti vieni no d\u0101rg\u0101kajiem v\u012bniem, kuri kvalit\u0101tes zi\u0146\u0101 neatpaliek no Riohas v\u012bniem. P\u0101rsvar\u0101 \u0161eit tiek rad\u012bti sarkanv\u012bni un s\u0101rtie v\u012bni, izmantojot Tinto Fino v\u012bnogu \u0161\u0137irni, no kuras san\u0101k v\u012bni ar izteiktu aug\u013cu arom\u0101tu. Kopum\u0101 re\u0123ion\u0101 vair\u0101k tiek rad\u012bti jauni sarkanv\u012bni, kuriem piem\u012bt svaiga ave\u0146u gar\u0161a nianse. Pavisam nedaudz \u0161eit tiek audz\u0113ta Cabernet Sauvignon v\u012bnogu \u0161\u0137irne, no kuras var rad\u012bt augsti kvalitat\u012bvus v\u012bnus, kas paredz\u0113ti ilgsto\u0161ai iztur\u0113\u0161anai. Grib\u0113tos atz\u012bm\u0113t le\u0123end\u0101ro \u201eVega Sicilia\u201d sarkanv\u012bnu, kuru var iztur\u0113t ilg\u0101k par 12 gadiem.<\/p>\n

    Rioja<\/strong>
    \nRiohas re\u0123ions ir uzskat\u0101ms par vienu no presti\u017e\u0101kajiem Sp\u0101nijas v\u012bna re\u0123ioniem. Lab\u0101kie v\u012bni tiek rad\u012bti 500 \u2013 700 m virs j\u016bras l\u012bme\u0146a. Pati popul\u0101r\u0101k\u0101 v\u012bnogu \u0161\u0137irne \u0161aj\u0101 re\u0123ion\u0101 ir Tempranillo, no kuras rodas izcili, \u013coti arom\u0101tiski sarkanv\u012bni, kurus var iztur\u0113t ilgsto\u0161i. No gai\u0161aj\u0101m v\u012bnogu \u0161\u0137irn\u0113m der atz\u012bm\u0113t Viura v\u012bnogu \u0161\u0137irni, no kuras san\u0101k viegli, \u013coti arom\u0101tiski baltv\u012bni, kuri nav paredz\u0113ti ilgsto\u0161ai uzglab\u0101\u0161anai. \u0160\u012b re\u0123iona v\u012bndari lielu ietekmi ir guvu\u0161i no Francijas, Bordo re\u0123iona v\u012bndariem. \u0122eogr\u0101fiski Riohas re\u0123ions tiek sadal\u012bts 3 apgabalos.\"\"<\/p>\n

    Rioja Alta<\/strong>
    \nTas ir re\u0123iona zieme\u013cu apgabals, kura klimatu b\u016btiski ietekm\u0113 Atlantijas oke\u0101ns. \u0160eit ra\u017eotie sarkanv\u012bni at\u0161\u0137iras ar augstu kvalit\u0101ti, tiem piem\u012bt tabakas, ciedru un d\u016bmu arom\u0101ts, maiga ,samtaina gar\u0161a. \u0160\u012b apgabala v\u012bni savu potenci\u0101lu ieg\u016bst tad, kad ir ilgsto\u0161i iztur\u0113ti.<\/p>\n

    Rioja Alavesa<\/strong>
    \n\u0160is ir \u013coti kalnains apgabals, kur p\u0101rsvar\u0101 tiek audz\u0113ta Tempranillo v\u012bnogu \u0161\u0137irne, no kuras tiek ra\u017eoti pa\u0161i lab\u0101kie Riohas re\u0123iona sarkanv\u012bni. Tiem piem\u012bt maiga aug\u013cu gar\u0161a. Sal\u012bdzino\u0161i ar Rioja Alta apgabalu \u0161ie sarkanv\u012bni tiek iztur\u0113ti nedaudz maz\u0101k, bet jebkur\u0101 gad\u012bjum\u0101 tiem tiek pie\u0161\u0137irta Reserva un Gran reserva klasifik\u0101cija.<\/p>\n

     <\/p>\n

    Rioja Baja<\/strong>
    \n\u0160is ir re\u0123iona dienvidu apgabals, kura klimatu b\u016btiski ietekm\u0113 Vidusj\u016bra. Klimats \u0161eit ir karst\u0101ks un saus\u0101ks. Sarkanv\u012bni san\u0101k ar augst\u0101ku alkohola saturu, \u013coti pies\u0101tin\u0101ti un arom\u0101tiski. Labv\u0113l\u012bgi, ra\u017eas gadi \u0161aj\u0101 re\u0123ion\u0101 ir biju\u0161i: 1991; 1992; 1996; 1998; jo \u012bpa\u0161i unik\u0101li v\u012bni tika rad\u012bti 1994 un 1995 ra\u017eas gad\u0101.
    \nRiohas v\u012bniem ir sava individu\u0101la kvalit\u0101tes klasifik\u0101cija, kura ir atkar\u012bga no v\u012bnu iztur\u0113\u0161anas ilguma.
    \nVino joven \u2013 jauns v\u012bns. \u0160o v\u012bnu ir at\u013cauts pild\u012bt pudel\u0113s uzreiz p\u0113c ra\u017eas nov\u0101k\u0161anas.
    \nCrianza \u2013 \u0161is v\u012bns tiek iztur\u0113ts koka muc\u0101 vismaz 1 gadu un 1 gadu pudel\u0113.
    \nReserva – \u0161is v\u012bns tiek iztur\u0113ts koka muc\u0101s 1 gadu un p\u0113c tam vismaz 2 gadus pudel\u0113s.
    \nGran reserva – \u0161is v\u012bns tiek iztur\u0113ts koka muc\u0101s 2 gadus un p\u0113c tam vismaz 3 gadus pudel\u0113s.<\/p>\n

    Rueda<\/strong>
    \n\u0160aj\u0101 re\u0123ion\u0101 ra\u017eo augsti kvalitat\u012bvus, jaunus baltv\u012bnus no Verdejo v\u012bnogu \u0161\u0137irnes. Tiem piem\u012bt izsmalcin\u0101ts svaigs arom\u0101ts ar riekstu un gar\u0161vielu nians\u012bt\u0113m.<\/p>\n

    Toro<\/strong>
    \nPa\u0161i popul\u0101r\u0101kie \u0161aj\u0101 re\u0123ion\u0101 ir sarkanv\u012bni, kuri rad\u012bti izmantojot Tinto de Toro v\u012bnogu \u0161\u0137irni. V\u012bni, kuri iztur\u0113ti ilgsto\u0161i, ir sam\u0113r\u0101 individu\u0101li, ar pies\u0101tin\u0101tu kr\u0101su, neatk\u0101rtojamu, sare\u017e\u0123\u012btu, maigu gar\u0161u un arom\u0101tu. Nemaz\u0101k popul\u0101ri ir sarkanv\u012bni, kuri rad\u012bti izmantojot Garnacha v\u012bnogu \u0161\u0137irni un baltv\u012bni, kuri rad\u012bti izmantojot Malvasia un Verdejo v\u012bnogu \u0161\u0137irnes.<\/p>\n

    Utiel-Requena<\/strong>
    \n\u0160aj\u0101 re\u0123ion\u0101 p\u0101rsvar\u0101 tiek rad\u012bti augstas klases s\u0101rtie v\u012bni, kuriem piem\u012bt piln\u012bga aug\u013cu gar\u0161as bu\u0137ete. V\u012bni tiek rad\u012bti izmantojot Garnacha un Bobal v\u012bnogu \u0161\u0137irnes. Past\u0101v ar\u012b v\u012bni, kuri rad\u012bti no Cabernet Sauvignon un Merlot v\u012bnogu \u0161\u0137irn\u0113m un ir paredz\u0113ti ilgsto\u0161\u0101kai iztur\u0113\u0161anai, ta\u010du ne ar ko \u012bpa\u0161u tie neizce\u013cas.<\/p>\n

    Valencia<\/strong>
    \nValensija ir viena no liel\u0101kaj\u0101m v\u012bna ost\u0101m Sp\u0101nij\u0101. \u0160eit tiek rad\u012bti sam\u0113r\u0101 l\u0113ti, bet labi baltv\u012bni. Tipiski \u0161\u012b re\u0123iona v\u012bni tiek rad\u012bti no Muscatel v\u012bnogu \u0161\u0137irnes. Baltv\u012bni ir ar maigu, nedaudz saldenu gar\u0161u. No \u0161\u012bs \u0161\u0137irnes tiek rad\u012bti ar\u012b izcili deserta v\u012bni. Valensij\u0101 tiek rad\u012bti ar\u012b viegli sarkanv\u012bni, kuri savas lielisk\u0101s \u012bpa\u0161\u012bbas izce\u013c b\u016bdami jauni. P\u0113d\u0113j\u0101 laik\u0101 \u0161aj\u0101 re\u0123ion\u0101 tiek audz\u0113ta ar\u012b Cabernet Sauvignon v\u012bnogu \u0161\u0137irne, no kuras san\u0101k sam\u0113r\u0101 kvalitat\u012bvi sarkanv\u012bni.<\/p>\n

    Valdepenas<\/strong>
    \nTas ir viens no sen\u0101kajiem v\u012bna re\u0123ioniem Sp\u0101nij\u0101. Re\u0123iona nosaukumu var\u0113tu tulkot k\u0101 \u201eAkme\u0146u ieleja\u201d. Popul\u0101r\u0101k\u0101 \u0161\u012b re\u0123iona v\u012bnogu \u0161\u0137irne ir Cencibel, no kuras san\u0101k jebkuras gar\u0161as un vecuma sarkanv\u012bni. Popul\u0101rs \u0161aj\u0101 re\u0123ion\u0101 ir sarkanv\u012bns, kur\u0161 rad\u012bts apvienojot gai\u0161o v\u012bnogu \u0161\u0137irni Airen ar tum\u0161o Tempranillo \u0161\u0137irni. No Airen v\u012bnogu \u0161\u0137irnes tiek rad\u012bti ar\u012b lieliski baltv\u012bni, kuri san\u0101k sam\u0113r\u0101 sk\u0101beni.
    \n <\/strong><\/p>\n

    Sp\u0101\u0146u v\u012bnu kvalit\u0101tes krit\u0113riji un eti\u0137etes at\u0161ifr\u0113jums kvalit\u0101tes krit\u0113riji<\/strong><\/p>\n

    Vino de Mesa \u2013 galda v\u012bns. T\u0101 ir viszem\u0101k\u0101 kvalit\u0101tes kategorija. V\u012bni var tikt rad\u012bti apvienojot da\u017e\u0101du re\u0123iona v\u012bnus, kuri netiek pak\u013cauti \u012bpa\u0161ai kontrolei.
    \nVino de la Tierra \u2013 viet\u0113jais v\u012bns. \u0160\u012bs kategorijas v\u012bni tiek rad\u012bti k\u0101d\u0101 konkr\u0113t\u0101, ierobe\u017eot\u0101 viet\u0101. Var tikt piem\u0113rota neliela kvalit\u0101tes p\u0101rbaude.
    \nDenominacion de Origen (D.O.) \u2013 \u0161is sa\u012bsin\u0101jums nor\u0101da uz to, ka v\u012bna kvalit\u0101ti kontrol\u0113 valsts instit\u016bcijas. V\u012bni ar \u0161\u0101du apz\u012bm\u0113jumu liecina par augstu kvalit\u0101ti, jo v\u012bnogas tiek audz\u0113tas tikai atz\u012btos v\u012bnogu d\u0101rzos un v\u012bnam, atkar\u012bb\u0101 no re\u0123ion\u0101laj\u0101m \u012bpatn\u012bb\u0101m, tiek noteikti kr\u0101sas, arom\u0101ta un gar\u0161as krit\u0113riji.
    \nDenominacion de Origen Calificada (D.O.C.) \u2013 visaugst\u0101k\u0101s kvalit\u0101tes v\u012bns sp\u0101\u0146u kvalit\u0101tes hierarhij\u0101, tiek attiecin\u0101ms tikai uz Rioja re\u0123ion\u0101 ra\u017eotajiem v\u012bniem. Sa\u012bsin\u0101jums nor\u0101da uz to, ka v\u012bna kvalit\u0101ti kontrol\u0113 valsts instit\u016bcijas un garant\u0113 \u0161\u012b v\u012bna augsto kvalit\u0101ti. Lai sa\u0146emtu \u0161o statusu v\u012bnam ir j\u0101iziet \u013coti stingra kvalit\u0101tes p\u0101rbaude.
    \nJoven \u2013 jauns v\u012bns, iztur\u0113ts maz\u0101k k\u0101 2 gadus.
    \nCrianza \u2013 \u0161is v\u012bns tiek iztur\u0113ts vismaz 2 gadus no tiem vismaz 1 gadu koka muc\u0101s.
    \nReserva – v\u012bns tiek iztur\u0113ts koka muc\u0101s 1 gadu un p\u0113c tam vismaz 2 gadus pudel\u0113s.
    \nGran reserva – \u0161is v\u012bns tiek iztur\u0113ts koka muc\u0101s 2 gadus un p\u0113c tam vismaz 3 gadus pudel\u0113s.
    \nAnejo \u2013 v\u012bns iztur\u0113ts ne maz\u0101k k\u0101 3 gadus.
    \n <\/strong><\/p>\n

    P\u0101r\u0113jie termini uz sp\u0101\u0146u v\u012bna pude\u013cu eti\u0137et\u0113m<\/strong>
    \nAbocado \u2013 vid\u0113ji salds.
    \nAlto \u2013 augsti kvalitat\u012bvs.
    \nAno \u2013 vecums.
    \nBajo \u2013 zemiene.
    \nBlanco \u2013 baltv\u012bns.
    \nBodega \u2013 pagrabs.
    \nBrut \u2013 sauss. \u0160is termins tiek piem\u0113rots dzirksto\u0161iem v\u012bniem.
    \nCava – dzirksto\u0161ie v\u012bni, kuri rad\u012bti izmantojot \u0161ampanie\u0161a ra\u017eo\u0161anas metodi (metode Champagne).
    \nChacoli \u2013 pikants v\u012bns ar zemu alkohola saturu, tiek rad\u012bts no negatav\u0101m v\u012bnog\u0101m.
    \nClarete \u2013 gai\u0161s, viegls, s\u0101rts v\u012bns, rad\u012bts izmantojot ar\u012b gai\u0161\u0101s v\u012bnogu \u0161\u0137irnes.
    \nClos \u2013 neliela Katalonijas v\u012bnu saimniec\u012bba.
    \nConsejo Regulador \u2013 termins tiek pie\u0161\u0137irts v\u012bniem, kuri ir izg\u0101ju\u0161i DO kontroli.
    \nContra etiqueta \u2013 ori\u0123in\u0101la eti\u0137ete.
    \nCosecha \u2013 ra\u017ea.
    \nCriado y embotellado por\u2026 – v\u012bna rad\u012b\u0161anas un pild\u012b\u0161anas vieta.
    \nC.V.S (Conjunto de Varias Cosechas) \u2013 v\u012bns, rad\u012bts apvienojot da\u017e\u0101du ra\u017eu v\u012bnus, var b\u016bt ar da\u017e\u0101du iztur\u0113\u0161anas ilgumu.
    \nDoble Pasta \u2013 sarkanv\u012bns ar lielu alkohola saturu, \u013coti bl\u012bvs un ar izteikti tum\u0161u kr\u0101su.
    \nDulce \u2013 salds.
    \nElaborado por \u2013 p\u0113c \u0161\u012b uzraksta seko vietas nosaukums, kur\u0101 v\u012bns ir izgatavots vai sajaukts.
    \nElaborado y anejado por\u2026 \u2013 p\u0113c \u0161\u012b uzraksta seko vietas nosaukums, kur\u0101 v\u012bns ir izgatavots un iztur\u0113ts.
    \nEmbotellado por \u2013 p\u0113c \u0161\u012b uzraksta seko vietas nosaukums, kur\u0101 v\u012bns ir pild\u012bts pudel\u0113s.
    \nEspumoso \u2013 dzirksto\u0161s.
    \nEtiqueta \u2013 eti\u0137ete.
    \nFino \u2013 sauss heress. Detaliz\u0113tu inform\u0101ciju skatiet Heresa sada\u013c\u0101.
    \nFlor \u2013 runa iet par heresa ra\u017eo\u0161anas \u012bpatn\u012bbu. Detaliz\u0113tu inform\u0101ciju skatiet Heresa sada\u013c\u0101.
    \nFondillon \u2013 sarkanv\u012bns, kur\u0161 tradicion\u0101li tiek rad\u012bts izmantojot Monastrel v\u012bnogu \u0161\u0137irni. Alkohola saturs 16 \u2013 18 %. Iztur\u0113ts ozolkoka muc\u0101s no 10 \u2013 20 gadiem.
    \nFundada en 1883. \u2013 v\u012bna dar\u012btava dibin\u0101ta 1883. gad\u0101.
    \nGeneroso \u2013 deserta v\u012bns, bie\u017e\u0101k stiprin\u0101ts.
    \nMistela \u2013 v\u012bnogu sula papildin\u0101ta ar spirtu.
    \nOrganic \u2013 v\u012bns, rad\u012bts no v\u012bnog\u0101m, kuru audz\u0113\u0161an\u0101 netika izmantotas neorganiskas vielas.
    \nPasado por barrica \u2013 jauns v\u012bns, iztur\u0113ts apm\u0113ram 6 m\u0113ne\u0161us jaun\u0101s ozolkoka muc\u0101s. V\u012bns ar izteiktu arom\u0101tu, pies\u0101tin\u0101ts ar tan\u012bniem. Der zin\u0101t, ka \u0161is v\u012bns nav pieskait\u0101ms pie Joven vecuma apz\u012bm\u0113juma.
    \nRosado \u2013 s\u0101rts.
    \nSeco \u2013 sauss.
    \nSemi-Seco \u2013 pus sauss.
    \nSemi – Dulce \u2013 pussalds.
    \nSin Crianza \u2013 identisks termins ir Joven. Runa iet par jauniem v\u012bniem.
    \nSolera \u2013 \u0161\u012b ir \u012bpa\u0161a v\u012bnu iztur\u0113\u0161anas metode.
    \nTinto \u2013 sarkanv\u012bns.
    \nZurra \u2013 atsvaidzino\u0161s dz\u0113riens, rad\u012bts no baltv\u012bna, \u016bdens, cukura un citronu sulas.
    \nVandimia \u2013 ra\u017ea.
    \nVendimia Tardia \u2013 v\u0113l\u0101 ra\u017ea.
    \nVino de cosecha propria \u2013 v\u012bnu rad\u012bjis v\u012bnogu d\u0101rza \u012bpa\u0161nieks.
    \nVino corriente \u2013 vienk\u0101r\u0161s v\u012bns, kur\u0161 parasti netiek pild\u012bts pudel\u0113s.
    \nViejo \u2013 vecs.
    \nVina, vinedo \u2013 v\u012bnogu d\u0101rzs.
    \nVino de Licor \u2013 li\u0137ierv\u012bns.
    \nVino de Aquja \u2013 viegls, vienk\u0101r\u0161s, dzirksto\u0161s v\u012bns.
    \nVinos de Alta Expression \u2013 izcili sp\u0101\u0146u v\u012bni.
    \nVino de pasto \u2013 viegls, vienk\u0101r\u0161s v\u012bns.
    \nVino de Pasas \u2013 v\u012bns rad\u012bts no v\u012bnog\u0101m, kuras ir sk\u0101rusi c\u0113l\u0101 puve.<\/p>\n

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

    Sp\u0101nija ir tre\u0161\u0101 pasaules liel\u0101k\u0101 v\u012bna ra\u017eot\u0101jvalsts. Katr\u0101 \u0123eogr\u0101fiskaj\u0101 viet\u0101 ir \u013coti at\u0161\u0137ir\u012bgs klimats, rezult\u0101t\u0101 san\u0101k \u013coti at\u0161\u0137ir\u012bgi v\u012bni. Liel\u0101koties augsne ir m\u0101laina un ka\u013c\u0137aina. P\u0101rsvar\u0101, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8963,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5487],"tags":[],"class_list":["post-16956","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\/16956","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=16956"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16956\/revisions"}],"predecessor-version":[{"id":19158,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16956\/revisions\/19158"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8963"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}