{"id":16958,"date":"2019-07-26T08:19:30","date_gmt":"2019-07-26T05:19:30","guid":{"rendered":"https:\/\/bar.lv\/malaga\/"},"modified":"2019-10-14T10:20:04","modified_gmt":"2019-10-14T07:20:04","slug":"malaga","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16958","title":{"rendered":"Malagas v\u012bns"},"content":{"rendered":"

\"\"Malaga ir stiprin\u0101ts, p\u0101rsvar\u0101 salds, v\u012bns ar alkohola saturu no 15 – 22%, s\u0101rt\u0101, gai\u0161\u0101 un tum\u0161\u0101 kr\u0101s\u0101. Malagas v\u012bnu ra\u017eo tikai Sp\u0101nij\u0101, Andal\u016bzijas apgabal\u0101, net\u0101lu no Malagas pils\u0113tas.
\nMalagas v\u0113sture<\/strong>
\nV\u012bna v\u0113sture ir identiska heresa v\u0113sturei, jo abi re\u0123ioni, kuros ra\u017eo \u0161os v\u012bnus, atrodas kaimi\u0146os, k\u0101 ar\u012b valdnieki bija vieni un tie pa\u0161i. Pirmie min\u0113jumi par v\u012bnu un lauksaimniec\u012bbu kopum\u0101 tiek dat\u0113ti ar 600. gadu p.m.\u0113., ta\u010du strat\u0113\u0123iski svar\u012bgas ostas pils\u0113tas statusu Malaga ieguva tikai XIX gadsimt\u0101. 1487. gad\u0101, kad pie varas n\u0101ca kato\u013cu izcelsmes kara\u013ci, v\u012bna ra\u017eo\u0161ana Malag\u0101 uzplauka. Tika izveidota speci\u0101la v\u012bndaru br\u0101l\u012bba, kas kontrol\u0113ja sara\u017eot\u0101 v\u012bna kvalit\u0101ti. Interesanti ir tas, ka 1791. gad\u0101 Sp\u0101nijas s\u016btnis Krievij\u0101 v\u012bnu uzd\u0101vin\u0101jis imperatorei Katr\u012bnai II, kura nobaudot dz\u0113rienu bija st\u0101v\u0101 saj\u016bsm\u0101. Tad ar\u012b s\u0101k\u0101s v\u012bna populariz\u0113\u0161ana Krievijas imp\u0113rij\u0101. 1933. gad\u0101 tika pie\u0146emti noteikumi (DO), kuri regul\u0113 dz\u0113riena kvalit\u0101ti. DO (Denominacion de Origin) ir 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. 2001. gad\u0101 noteikumi tika papildin\u0101ti.
\n\"\"<\/a><\/strong><\/p>\n

Ra\u017eo\u0161anas \u012bpatn\u012bbas<\/strong>
\nDO statuss ir pie\u0161\u0137irts v\u012bnogu d\u0101rziem, kuri atrodas uz 890 h plat\u012bbas, net\u0101lu no Malagas pils\u0113tas. Kopum\u0101 teritorija tiek sadal\u012bta \u010detr\u0101s zon\u0101s, kur\u0101s ir at\u0161\u0137ir\u012bgs klimats un tiek audz\u0113tas v\u012bnogas, kas gala rezult\u0101t\u0101 dod at\u0161\u0137ir\u012bgus v\u012bnus. Zona Este, Zona Norte, Montes, Axarquia
\nMalagas v\u012bnu ra\u017eo\u0161an\u0101 tiek izmantotas Pedro Ximenez un Moscatel v\u012bnogu \u0161\u0137irnes. Ra\u017ea tiek nov\u0101kta da\u017e\u0101dos periodos. V\u012bna ra\u017eo\u0161an\u0101 m\u0113dz izmantot v\u012bnogas, kuras ir nogatavoju\u0161\u0101s l\u012bdz roz\u012bnes st\u0101voklim (Botrytis Cinerea). \u0160\u0101d\u0101 v\u012bnog\u0101 ir \u012bpa\u0161i daudz cukura. B\u016btiski, ka sulas izspie\u0161ana no ogas notiek gandr\u012bz uz lauka, kas paredz tr\u012bs tehnolo\u0123iskus procesus. P\u0113c katra procesa tiek ieg\u016bta at\u0161\u0137ir\u012bga rakstura v\u012bnogu sula, kas rezult\u0101t\u0101 tiek iztur\u0113ta atsevi\u0161\u0137i. Viena no sulas ieg\u016b\u0161anas metod\u0113m tiek d\u0113v\u0113ta par \u201elagrima\u201d jeb latviski \u201easara\u201d. Izmantojot \u0161o metodi, sula no ogas tiek ieg\u016bta ar speci\u0101la sieta pal\u012bdz\u012bbu, bez meh\u0101niskas pres\u0113\u0161anas. N\u0101ko\u0161\u0101s divas metodes paredz pirm\u0101s metodes ogu atlikumu t\u0101l\u0101ku apstr\u0101di.
\nDa\u017ek\u0101rt, lai v\u012bnu padar\u012btu sald\u0101ku un interesant\u0101ku, tiek izmantotas (ar DO reglamentu at\u013cautas) saldin\u0101\u0161anas metodes. Piem\u0113ram, tiek v\u0101r\u012bta v\u012bna sula ,l\u012bdz t\u0101 ieg\u016bst tum\u0161u kr\u0101su, karameles gar\u0161u un s\u012brupam l\u012bdz\u012bgu masu .V\u012bnogas pirms sulas izspie\u0161anas m\u0113dz tur\u0113t saulainos pla\u010dos, k\u0101 rezult\u0101t\u0101 og\u0101 koncentr\u0113jas vair\u0101k cukura.
\nNosl\u0113dzo\u0161ais etaps pirms iztur\u0113\u0161anas ir v\u012bna papildin\u0101\u0161ana ar v\u012bnogu destil\u0101tu vai brendiju l\u012bdz vajadz\u012bgajam stiprumam. Lai v\u012bndaris ieg\u016btu DO statusu, Malaga ir j\u0101iztur koka muc\u0101s, izmantojot solera metodi.
\nMalagas v\u012bna veidi<\/strong>
\nMalag\u0101 ra\u017eoto v\u012bnu kl\u0101sts ir \u013coti pla\u0161s, t\u0101p\u0113c aprakst\u012b\u0161u tikai visbie\u017e\u0101k sastopamos.
\nMalaga v\u012bnus m\u0113dz iedal\u012bt \u0146emot v\u0113r\u0101 vecumu
\nSajaucot jaunu v\u012bnu ar iztur\u0113tu v\u012bnu (p\u0113c solera metodes), uz pudeles eti\u0137etes tiek min\u0113ts jaun\u0101k\u0101 v\u012bna vecums ar sekojo\u0161iem apz\u012bm\u0113jumiem:
\nMalaga – iztur\u0113ts l\u012bdz 2 gadiem.
\nMalaga Noble \u2013 iztur\u0113ts no 2 \u2013 3 gadiem.
\nMalaga Anejo – iztur\u0113ts no 3 \u2013 5 gadiem.
\nMalaga Trasanejo – iztur\u0113ts ilg\u0101k par 5 gadiem.
\nUz Malagas v\u012bna eti\u0137etes m\u0113dz nor\u0101d\u012bt v\u012bna \u012bpatn\u012bbas
\nMalaga Lagrima \u2013 iepriek\u0161 min\u0113ju, ka sulas izspie\u0161ana no v\u012bnog\u0101m iek\u013cauj tr\u012bs tehnolo\u0123iskus procesus. Viens no procesiem tiek d\u0113v\u0113ts par \u201elagrima\u201d, k\u0101 rezult\u0101t\u0101 tiek ieg\u016bts v\u012bna veids, kur\u0161 nav \u012bpa\u0161i salds, ta\u010du tam piem\u012bt izsmalcin\u0101ta, maiga gar\u0161as bu\u0137ete. V\u012bni var b\u016bt no viegli zeltainas l\u012bdz tum\u0161ai dzintarkr\u0101sai. Ja v\u012bns ir iztur\u0113ts vair\u0101k par diviem gadiem, tad uz eti\u0137etes var par\u0101d\u012bties nosaukums \u201eLagrima Christi\u201d.
\nMalaga Moscatel vai Malaga Pedro Ximenez \u2013 saldas gar\u0161as v\u012bns, izgatavots izmantojot 85% Moscatel vai Pedro Ximenez v\u012bnogu \u0161\u0137irni.
\nMalaga Pajarete \u2013 zelt\u012btas vai dzintarkr\u0101sas v\u012bns, rad\u012bts izmantojot roz\u012bn\u0113m l\u012bdz\u012bgas v\u012bnogas (Botrytis Cinerea). Ra\u017eo\u0161an\u0101 netiek izmantots v\u012bnogu sulas nov\u0101r\u012bjums (s\u012brups).
\nMalagas v\u012bnu m\u0113dz klasific\u0113t atbilsto\u0161i t\u0101 kr\u0101sai. Katra kr\u0101sa v\u012bnam pie\u0161\u0137ir individu\u0101lu gar\u0161u. K\u0101 jau min\u0113ju iepriek\u0161, v\u012bnam tiek pievienots v\u012bnogu sulas nov\u0101r\u012bjums, kuru d\u0113v\u0113 par s\u012brupu.
\nDorado vai Golden – v\u012bns rad\u012bts bez v\u012bnogu sulas nov\u0101r\u012bjuma (s\u012brupa).
\nRojo Dorado vai Rot gold – rad\u012bts pievienojot 5 % v\u012bnogu sulas nov\u0101r\u012bjuma (s\u012brupa).
\nOscuro vai Brown – v\u012bns rad\u012bts pievienojot 5 \u2013 10 % v\u012bnogu sulas nov\u0101r\u012bjuma (s\u012brupa).
\nColor – rad\u012bts pievienojot 10 \u2013 15 % v\u012bnogu sulas nov\u0101r\u012bjuma (s\u012brupa).
\nNegro vai Dunkel – li\u0137ierim l\u012bdz\u012bgs v\u012bns, rad\u012bts pievienojot vair\u0101k par 15 % v\u012bnogu sulas nov\u0101r\u012bjuma (s\u012brupa).
\nGar\u0161as apz\u012bm\u0113jumi uz pude\u013cu eti\u0137etes
\nSeco \u2013 sausi v\u012bni.
\nSemiseco, abocado, semidulce \u2013 pus-sausi vai pus-saldi v\u012bni.
\nDulce \u2013 izteikti saldi v\u012bni.
\nMalagas v\u012bna veidu pasnieg\u0161ana<\/strong>
\nVisus Malagas v\u012bnus var pasniegt deserta v\u012bna gl\u0101z\u0113 tikai k\u0101 di\u0123est\u012bvu. Cilv\u0113kiem, kuri zina, ko bauda, v\u012bnu var pied\u0101v\u0101t old fashion gl\u0101z\u0113 ar ledu. Malaga Trasanejo v\u012bnu var pasniegt snifter gl\u0101z\u0113. Pie\u0146emt\u0101 izlejam\u0101 norma ir no 50 \u2013 100 ml. Visus Malagas v\u012bnus uzglab\u0101 pie temperat\u016bras +18 +20 \u00b0\u0421, ta\u010du Malaga Seco uzglab\u0101jiet pie temperat\u016bras +10 +12 \u00b0\u0421.<\/p>\n

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

Malaga ir stiprin\u0101ts, p\u0101rsvar\u0101 salds, v\u012bns ar alkohola saturu no 15 – 22%, s\u0101rt\u0101, gai\u0161\u0101 un tum\u0161\u0101 kr\u0101s\u0101. Malagas v\u012bnu ra\u017eo tikai Sp\u0101nij\u0101, Andal\u016bzijas apgabal\u0101, net\u0101lu [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8967,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5459,5487],"tags":[],"class_list":["post-16958","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\/16958","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=16958"}],"version-history":[{"count":4,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16958\/revisions"}],"predecessor-version":[{"id":21071,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16958\/revisions\/21071"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8967"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}