{"id":16957,"date":"2019-07-26T08:19:30","date_gmt":"2019-07-26T05:19:30","guid":{"rendered":"https:\/\/bar.lv\/madeira\/"},"modified":"2019-10-14T10:07:36","modified_gmt":"2019-10-14T07:07:36","slug":"madeira","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16957","title":{"rendered":"Madeira – stiprin\u0101ts v\u012bns"},"content":{"rendered":"

\"\"Madeira ir stiprin\u0101ts v\u012bns ar alkohola saturu 18 – 20%, rad\u012bts Madeiras sal\u0101, kura atrodas net\u0101lu no Portug\u0101les krastiem. V\u012bna ra\u017eo\u0161an\u0101 tiek izmantota speci\u0101la tehnolo\u0123ija, kas v\u012bnam pie\u0161\u0137ir neatk\u0101rtojamu stilu.
\nMadeiras v\u0113sture<\/strong>
\nV\u012bna ra\u017eo\u0161ana Madeiras sal\u0101 att\u012bst\u012bj\u0101s viduslaikos, pateicoties portug\u0101\u013cu iniciat\u012bvai. K\u0101 v\u0113sta le\u0123enda, v\u012bna tirgot\u0101ji no Madeiras salas v\u012bna mucas transport\u0113ja uz Indiju, bet diem\u017e\u0113l p\u0101rdot v\u012bnu vi\u0146iem neizdev\u0101s. V\u012bnu atveda atpaka\u013c uz salu. Tika konstat\u0113ts, ka dz\u0113riens p\u0113c ilgsto\u0161a ce\u013cojuma ir main\u012bjis savu gar\u0161u. Kvalit\u0101te b\u016btiski bija uzlabojusies. Da\u017ei v\u012bndari dom\u0101ja, ka jaun\u0101 unik\u0101l\u0101 gar\u0161a ir pan\u0101kta ku\u0123im \u0161\u016bpojoties un t\u0101p\u0113c tie uz sauszemes rad\u012bja speci\u0101las v\u012bna \u0161\u016bpoles, bet diem\u017e\u0113l lielisk\u0101 gar\u0161a pan\u0101kta netika. Tad vi\u0146i s\u0101ka v\u012bnu speci\u0101li vest \u0161urpu turpu pa oke\u0101nu un atgrie\u017eoties m\u0101j\u0101s tas tika p\u0101rdots. V\u012bns bija \u013coti d\u0101rgs un baud\u012bt to var\u0113ja tikai augst\u0101k\u0101 sabiedr\u012bba. Gala rezult\u0101t\u0101 tika konstat\u0113ts, ka lielisk\u0101 gar\u0161a par\u0101d\u0101s pateicoties karstajiem saules stariem. Madeiras v\u012bndari s\u0101ka v\u012bnu iztur\u0113t karst\u0101 saules tveic\u0113. Metode, kas raksturo madeiras v\u012bnu ir saglab\u0101jusies ar\u012b m\u016bsdien\u0101s.
\nA.S. Pu\u0161kins par \u0161o v\u012bnu rakst\u012bja: \u201eMans viesm\u012bl\u012bgais pagrabs priec\u0101jas par zelt\u012bto madeiru…\u201d.
\n\"\"<\/p>\n

Madeiras ra\u017eo\u0161anas \u012bpatn\u012bbas<\/strong>
\nV\u012bnogas karstajos Madeiras salas re\u0123ionos tiek nov\u0101ktas vasaras otraj\u0101 pus\u0113, bet zieme\u013cu re\u0123ionos septembr\u012b un pat novembr\u012b p\u0113c Madeiras v\u012bna Dieva godin\u0101\u0161anas \u201eMonte\u201d festiv\u0101l\u0101. T\u0101l\u0101k v\u012bnogas tiek transport\u0113tas uz r\u016bpn\u012bc\u0101m, kur no t\u0101m ar speci\u0101l\u0101m pres\u0113m tiek izspiesta sula. Lab\u0101kais v\u012bns tiek rad\u012bts m\u0101jas apst\u0101k\u013cos ar koka pres\u0113m. \u0160o m\u0101jas v\u012bnu d\u0113v\u0113 par \u201eCaf\u0439 de Setembro\u201d. Bie\u017e\u0101k m\u0101jas v\u012bni tiek transport\u0113ti uz liel\u0101k\u0101m v\u012bnu dar\u012btav\u0101m, ta\u010du \u012bpa\u0161i izcilu v\u012bnu patur sev un uzglab\u0101 koka muc\u0101s. \u0160\u0101du v\u012bnu d\u0113v\u0113 par \u201eVinho Canteiro\u201d. Agr\u0101k liel\u0101k\u0101 da\u013ca m\u0101jas v\u012bnu tika salieti kazas \u0101d\u0101s, kuru tilpums bija apm\u0113ram 70 l un tika nog\u0101d\u0101ti uz liel\u0101k\u0101m v\u012bna dar\u012btav\u0101m, kur tie tika p\u0101rlieti liel\u0101s koka muc\u0101s. Cilv\u0113ki, kuri p\u0101rnesa v\u012bnu bija vergi no \u0100frikas. Vi\u0146us d\u0113v\u0113ja par \u201eBorracheiros”. 40\u00b0\u0421 gr\u0101du temperat\u016br\u0101 \u0161ie vergi nesa v\u012bnu pa kalnainu apvidu, noejot katru dienu aptuveni 20 km. Tika konstat\u0113ts, ka v\u012bns, kur\u0161 ilgu laiku atradies saul\u0113, kazas \u0101d\u0101, ir main\u012bjis gar\u0161u. Viet\u0113jie iedz\u012bvot\u0101ji s\u0101ka att\u012bst\u012bt \u0161o unik\u0101lo gar\u0161u, speci\u0101li izturot v\u012bnu karstum\u0101 no 3 \u2013 6 m\u0113ne\u0161iem. Diem\u017e\u0113l ne visu gadu Madeiras sal\u0101 ir karsts, t\u0101p\u0113c tika izdom\u0101tasspeci\u0101las kameras, kur\u0101s uzglab\u0101t v\u012bnu.<\/p>\n

\"\"<\/p>\n

M\u016bsdien\u0101s v\u012bns tiek tur\u0113ts saul\u0113 vai speci\u0101l\u0101s stikla lo\u017e\u0101s, kuras ne\u013cauj v\u012bnam atdzist, mainoties gaisa temperat\u016brai. V\u012bns pak\u0101peniski tiek uzkars\u0113ts l\u012bdz temperat\u016brai +60\u00b0\u0421. V\u0113l\u0101k v\u012bnam tiek pievienots v\u012bnogu destil\u0101ts, kas apst\u0101dina nobrie\u0161anas procesu un saglab\u0101 saldo gar\u0161u. Uzreiz p\u0113c kars\u0113\u0161anas v\u012bnu baud\u012bt nevar. Tas tiek filtr\u0113ts, p\u0101rliets koka muc\u0101s un novietots v\u0113sos pagrabos uz apm\u0113ram diviem gadiem. Lai uzlabotu v\u012bna arom\u0101tu un gar\u0161u, mucas m\u0113dz atv\u0113rt un at\u013caut v\u012bnam saskarties ar gaisu. P\u0113c tam notiek da\u017e\u0101da vecumu un da\u017e\u0101du kr\u0101su v\u012bnu sajauk\u0161ana. Tiek izmantota ar\u012b Solera metode. Bie\u017e\u0101k tiek p\u0101rdos vismaz 5 gadus iztur\u0113tu v\u012bns.
\n* Atceries. Madeira ir visilg\u0101k dz\u012bvojo\u0161ais v\u012bns. 1999. gada decembr\u012b London\u0101 notika bezprecedenta 330 gadus vecas Madeiras degust\u0101cija. Degustatori atzina, ka \u0161is v\u012bns ir pilnv\u0113rt\u012bgs.
\nMadeiras veidi<\/strong>
\nMadeiras v\u012bni ir rad\u012bti sajaucot da\u017e\u0101du \u0161\u0137ir\u0146u v\u012bnus, ta\u010du past\u0101v \u010detri galvenie madeiras veidi, kuri savu nosaukumu ieguvu\u0161i no izmantojam\u0101s v\u012bnogu \u0161\u0137irnes un kura ir domin\u0113jo\u0161\u0101 \u0161aj\u0101 v\u012bn\u0101. P\u0113c ES noteikumiem ne maz\u0101k k\u0101 85%.
\nSercial \u2013 \u0161\u012b v\u012bnogu \u0161\u0137irne jaunai madeirai pie\u0161\u0137ir nelielu svilino\u0161u sk\u0101bumu, bet 10 gadus iztur\u0113tam v\u012bnam piem\u012bt sausa, eleganta gar\u0161a ar dedzin\u0101tas karameles nians\u0113m un mande\u013cu arom\u0101tu.
\nVerdelho<\/strong> \u2013 \u0161\u012b v\u012bnogu \u0161\u0137irne p\u0101rsvar\u0101 tiek audz\u0113ta salas zieme\u013cu nog\u0101z\u0113s. V\u012bnam ir zeltaina kr\u0101sa, vid\u0113ji sausa, mazliet spirdzino\u0161i, sk\u0101ba gar\u0161a. Ar vecumu v\u012bnam par\u0101d\u0101s dedzin\u0101tas karameles gar\u0161as nianses un d\u016bmu arom\u0101ts.
\nBual<\/strong> – \u0161\u012b v\u012bnogu \u0161\u0137irne p\u0101rsvar\u0101 tiek audz\u0113ta salas dienvidu nog\u0101z\u0113s, k\u0101 rezult\u0101t\u0101 v\u012bniem piem\u012bt maigi salda gar\u0161a, dzintarkr\u0101sas tonis un riekstu arom\u0101ts.
\nMalmsey<\/strong> – \u0161\u012b v\u012bnogu \u0161\u0137irne v\u012bnam pie\u0161\u0137ir tum\u0161u dzintarkr\u0101su, saldu medus gar\u0161u ar dedzin\u0101tas karameles nians\u012bt\u0113m.
\nMadeiras ra\u017eo\u0161an\u0101 izmanto ar\u012b Tinta Negra Mole un American Hybrids v\u012bnogu \u0161\u0137irnes, tom\u0113r vair\u0101k t\u0101s piem\u0113rotas k\u0101 papildin\u0101jums citiem v\u012bnu veidiem, lai pie\u0161\u0137irtu sare\u017e\u0123\u012bt\u0101ku bu\u0137eti.
\nMadeiras kvalit\u0101tes krit\u0113riji<\/strong>
\nRainwater, Southside un citus l\u012bdz\u012bgus nosaukumus, kuri par\u0101d\u0101s uz madeiras pudel\u0113m, ir izdom\u0101ju\u0161i komersanti. Kvalit\u0101te \u0161iem v\u012bniem nav noteikta.
\nGranel \u2013 v\u012bns pirms izlie\u0161anas pudel\u0113s tiek iztur\u0113ts koka muc\u0101s ne maz\u0101k k\u0101 18 m\u0113ne\u0161us.
\nFinest \u2013 \u0161is v\u012bns pirms izlie\u0161anas pudel\u0113s ir iztur\u0113ts koka muc\u0101s ne maz\u0101k k\u0101 3 gadus.
\nReserve \u2013 v\u012bns pirms izlie\u0161anas pudel\u0113s ir iztur\u0113ts koka muc\u0101s ne maz\u0101k k\u0101 5 gadus.
\nReserve Special \u2013 \u0161is v\u012bns pirms izlie\u0161anas pudel\u0113s ir iztur\u0113ts koka muc\u0101s ne maz\u0101k k\u0101 10 gadus.
\nExtra Reserve \u2013 v\u012bns pirms izlie\u0161anas pudel\u0113s ir iztur\u0113ts koka muc\u0101s ne maz\u0101k k\u0101 15 gadus.
\nSolera \u2013 \u0161is v\u012bns iztur\u0113ts izmantojot solera metodi. Ja uz pudeles eti\u0137etes ir nor\u0101d\u012bts gads, tad tas ir jaun\u0101k\u0101 v\u012bna vecums, kur\u0161 piedal\u0101s sajaukum\u0101.
\nVintage \u2013 \u0161is ir unik\u0101ls v\u012bns, rad\u012bts izmantojot vienu v\u012bnogu ra\u017eu no labv\u0113l\u012bga gada, iztur\u0113ts ozolkoka muc\u0101s vair\u0101k k\u0101 20 gadus. Ar \u0161\u0101du apz\u012bm\u0113jumu sastopamas 100 gad\u012bgas madeiras.
\nMadeiras pasnieg\u0161ana<\/strong>
\nMadeiru uzglab\u0101jiet pie temperat\u016bras + 18\u00b0\u0421 + 20\u00b0\u0421 un pasniedziet deserta v\u012bna gl\u0101z\u0113. Visus madeiras veidus pasniedziet k\u0101 di\u0123est\u012bvus, vien\u012bgi sausu madeiru j\u016bs varat pasniegt k\u0101 aperit\u012bvu.<\/p>\n

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

Madeira ir stiprin\u0101ts v\u012bns ar alkohola saturu 18 – 20%, rad\u012bts Madeiras sal\u0101, kura atrodas net\u0101lu no Portug\u0101les krastiem. V\u012bna ra\u017eo\u0161an\u0101 tiek izmantota speci\u0101la tehnolo\u0123ija, kas [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8965,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5488],"tags":[],"class_list":["post-16957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dzerieni","category-portugales-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16957","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=16957"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16957\/revisions"}],"predecessor-version":[{"id":21064,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16957\/revisions\/21064"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8965"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}