{"id":16978,"date":"2019-07-26T08:19:52","date_gmt":"2019-07-26T05:19:52","guid":{"rendered":"https:\/\/bar.lv\/tokaj\/"},"modified":"2019-07-26T08:19:52","modified_gmt":"2019-07-26T05:19:52","slug":"tokaj","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16978","title":{"rendered":"Tokaji v\u012bni un re\u0123ions"},"content":{"rendered":"

\"\"<\/a>Tokaji ir v\u012bns no \u201eTokaj \u2013 Hgyalja\u201d (t\u0101l\u0101k tekst\u0101 Tokaj) re\u0123iona Ung\u0101rij\u0101 55km garum\u0101 un 30 km platum\u0101. \u0160is re\u0123ions ir paz\u012bstams ar saviem saldajiem v\u012bniem, kas ra\u017eoti no v\u012bnog\u0101m, kuras sk\u0101rusi c\u0113l\u0101 puve jeb botrytis cinerea, un kuriem ir sena v\u0113sture \u0161aj\u0101 re\u0123ion\u0101. Turkl\u0101t tie tiek uzskat\u012bti par sen\u0101kajiem \u0161\u0101da veida v\u012bniem pasaul\u0113, ta\u010du tie nav vien\u012bgie v\u012bni, kas tiek \u0161eit ra\u017eoti. V\u0113sturiskais \u201eTokaj \u2013 Hgyalja\u201d re\u0123ions atrodas Ung\u0101rijas zieme\u013caustrumos un Slov\u0101kijas dienvidaustrumos. T\u0101 kop\u0113j\u0101 plat\u012bba ir 7000 hekt\u0101ru klasific\u0113tu v\u012bna d\u0101rzu, no kuriem m\u016bsdien\u0101s ir apst\u0101d\u012bti 5000 hekt\u0101ri. Turkl\u0101t re\u0123ions ir iek\u013cauts UNESCO Pasaules Mantojuma sarakst\u0101. J\u0101\u0146em v\u0113r\u0101, ka 2004.gad\u0101 tika pan\u0101kta vieno\u0161an\u0101s starp ung\u0101ru un slov\u0101ku vald\u012bb\u0101m par v\u0101rda \u201eTokaj\u201d lieto\u0161anu Slov\u0101kijas pus\u0113 ra\u017eotajiem v\u012bniem, kas paredz\u0113ja, ka v\u012bni ra\u017eoti no 5.65 km2 Slov\u0101ku zemes dr\u012bkst izmantot \u0161o v\u0101rdu. Tom\u0113r slov\u0101ki neizpild\u012bja likum\u012bgi noteikt\u0101s pras\u012bbas, un str\u012bdi noveda Slov\u0101kiju starptautisk\u0101s ties\u0101s ar Ung\u0101riju un piec\u0101m cit\u0101m valst\u012bm.<\/p>\n

Da\u017eas iez\u012bmes, kas Tokaj re\u0123ionu padara unik\u0101lu:<\/strong>
\n\u2022Augsne un mikroklimats: Tokaj zeme sast\u0101v no m\u0101la augsnes, kas savuk\u0101rt atrodas uz vulk\u0101niskas augsnes. Mikroklimatu nosaka saulain\u0101s, pret dienvidiem novietot\u0101s nog\u0101zes un Tisza un Bordog upju tuvums. \u0160\u0101ds mikroklimats ir labv\u0113l\u012bgs c\u0113l\u0101s puves veicin\u0101\u0161anai un v\u012bnogu \u017e\u016b\u0161anai.
\n\u2022Viet\u0113j\u0101s v\u012bnogu \u0161\u0137irnes: Furmint un H\u00e1rslevel\u00fc tiku\u0161as kultiv\u0113tas re\u0123ion\u0101 gadsimtiem ilgi un kop\u0101 ar Dzelteno Muskatu (ung\u0101riski: S\u00e1rgamuskot\u00e1ly), K\u00f6v\u00e9rsz\u0151l\u0151, Kabar un Zeta ir vien\u012bg\u0101s ofici\u0101li at\u013caut\u0101s \u0161\u0137irnes \u0161aj\u0101 re\u0123ion\u0101.
\n\"\"<\/a>\u2022Pagrabi: Milz\u012bga pagrabu sist\u0113ma tika izkalta no cietiem ie\u017eiem laik\u0101 no 14.gs l\u012bdz 16.gs, kas nodro\u0161ina konstantu temperat\u016bru 10-12\u00b0C amplit\u016bd\u0101. Pagrabi ir p\u0101rkl\u0101ti ar irdenu tr\u016bdzemi, kas atdod alkoholu, kas iztvaiko iztur\u0113\u0161anas laik\u0101 un saglab\u0101 mitrumu 85-90% apm\u0113r\u0101, kas ir ide\u0101ls Tokaji v\u012bnu iztur\u0113\u0161anai. Sk. bildi.
\n\u2022Apel\u0101cijas sist\u0113ma: karaliskais spriedums 1757.gad\u0101 nodibin\u0101ja sl\u0113gtu ra\u017eo\u0161anas apgabalu Tokaj, kas ir pasaules pirm\u0101 v\u012bna apel\u0101cijas sist\u0113ma. V\u012bna d\u0101rzu klasifik\u0101cija s\u0101k\u0101s 1730.gad\u0101 un tika pabeigta 1772.gad\u0101.
\nV\u0113sturiski pier\u0101d\u0101ms, ka Tokaji v\u012bna d\u0101rzs past\u0101v\u0113ja jau 12.gs, un savu uzplaukumu piedz\u012bvoja 16.gs. s\u0101kum\u0101. Tokaji v\u012bns k\u013cuva par \u0101rk\u0101rt\u012bgi svar\u012bgu re\u0123iona preci kop\u0161 17.gs, un t\u0101 eksports bija milz\u012bgs ien\u0101kumu avots Transilv\u0101nijas, kam taj\u0101 laika pieder\u0113ja re\u0123ions, valdo\u0161ajiem prin\u010diem. Ien\u0101kumi no Tokaji Aszu v\u012bna pal\u012bdz\u0113ja atmaks\u0101t aiz\u0146\u0113mumus par neatkar\u012bbas kariem pret Austrijas Habsburgiem. 1703.gad\u0101 Transilv\u0101nijas princis uzd\u0101vin\u0101ja vair\u0101kas v\u012bna pudeles no Tokaji Francijas karalim Luijam XIV, kas to pasludin\u0101ja par \u201ckara\u013cu v\u012bnu un v\u012bnu karali\u201d.
\nSavuk\u0101rt tuv\u0101k m\u016bsdien\u0101m, 20.gs., komunistu vald\u012b\u0161anas laik\u0101 Tokaji v\u012bnu reput\u0101cija un kvalit\u0101te pazemin\u0101j\u0101s. Tom\u0113r 1990.gad\u0101 re\u0123ion\u0101 tika ieguld\u012btas milz\u012bgas invest\u012bcijas, d\u0113\u013c k\u0101 radies nosaukums \u201eTokaji renesanse\u201d. Pa\u0161reiz re\u0123ion\u0101 ir gandr\u012bz 600 v\u012bna dar\u012btavas, no kur\u0101m aptuveni 50 ra\u017eo pilnu virkni v\u012bnu.
\nV\u012bnogu \u0161\u0137irne Furmint tiek audz\u0113ta 60% no kop\u0113j\u0101s teritorijas un ir pati noz\u012bm\u012bg\u0101k\u0101 \u0161\u0137irne Asz\u00fa v\u012bnu ra\u017eo\u0161an\u0101. H\u00e1rslevel\u0171 aiz\u0146em 30%. Tom\u0113r iespaid\u012bgs skaits da\u017e\u0101du v\u012bnu veidu un stilu tiek ra\u017eots re\u0123ion\u0101, s\u0101kot no sausajiem baltv\u012bniem l\u012bdz pasaules sald\u0101kajam v\u012bnam Eszencia. Teritorija, kur\u0101 Tokaji v\u012bni tradicion\u0101li tiek audz\u0113ti, ir neliels plato 457 m v.j.l. tuvu Karpatu kalniem. Augsne ir vulk\u0101niskas izcelsmes ar augstu dzelzs un ka\u013c\u0137u koncentr\u0101ciju. Re\u0123iona vietai ir unik\u0101ls klimats pateicoties tuvum\u0101 eso\u0161o kalnu aizsegam. Ziemas ir aukstas un v\u0113jainas, pavasaris m\u0113dz b\u016bt v\u0113ss un sauss, un vasaras ir \u013coti karstas. Parasti rude\u0146os agri s\u0101kas lietavas, kam seko \u201cIndijas vasara\u201d (saulains un silts laiks v\u0113l\u0101 ruden\u012b), kas dod garu nobrie\u0161anas periodu.
\nFurmint v\u012bnogas s\u0101k nobrie\u0161anu ar biezu mizu, bet, t\u0101m, nobriestot, miza k\u013c\u016bst pl\u0101n\u0101ka un caursp\u012bd\u012bga. Tas at\u013cauj saulei pies\u0101tin\u0101t ogu un iztvaic\u0113t iek\u0161\u0101 eso\u0161o \u0161\u0137idrumu, radot augst\u0101ku cukura koncentr\u0101ciju. Citi v\u012bnogu veidi nogatavojas l\u012bdz p\u0101rspr\u0101g\u0161anas punktam. At\u0161\u0137ir\u012bb\u0101 no cit\u0101m v\u012bnog\u0101m Furmint uzaudz\u0113s otro \u0101du, kas pasarg\u0101s to no puves. Tam b\u016bs ar\u012b v\u012bnogas dab\u012bgo cukuru koncentr\u0101cijas efekts. V\u012bnogas paliek v\u012bnogul\u0101jos pietiekami ilgi, lai att\u012bst\u012btu c\u0113lo puvi. Tad t\u0101s tiek nov\u0101ktas, da\u017ereiz v\u0113l\u0101 decembr\u012b (Eszencia gad\u012bjum\u0101 \u2013 janv\u0101r\u012b). Tipiski gada ra\u017ea no re\u0123iona ir relat\u012bvi neliela \u2013 nedaudz vair\u0101k k\u0101 10 miljoni litru. M\u016bsdien\u0101s Tokaji re\u0123ion\u0101 dr\u012bkst audz\u0113t tikai baltv\u012bna v\u012bnogu \u0161\u0137irnes.
\nTokaji v\u012bnu tipi:<\/strong>
\nSausie v\u012bni: tiek saukti p\u0113c to v\u012bnogu \u0161\u0137irn\u0113m – Tokaji Furmint, Tokaji H\u00e1rslevel\u0171, Tokaji S\u00e1rgamuskot\u00e1ly un Tokaji K\u00f6v\u00e9rsz\u0151l\u0151.
\nSzamorodni \u012bpa\u0161s ar to, ka tas tiek ra\u017eots no v\u012bnogu \u0137ekariem, kas parasti satur augstu proporciju c\u0113l\u0101s puves skartu v\u012bnogu. Szamorodni tipiski ir ar augst\u0101ku alkohola saturu nek\u0101 parastie v\u012bni un satur l\u012bdz 100-120gr. cukura un tad tiek saukti par saldiem. Kad v\u012bnogu \u0137ekari satur maz\u0101k c\u0113l\u0101s puves skarto ogu, atliku\u0161ais cukurs ir daudz maz\u0101ks, tad tie ir sausie v\u012bni. Lai gan tie tiek saukti ar\u012b par parastiem v\u012bniem, tie kvalit\u0101tes zi\u0146\u0101 p\u0101rsp\u0113j tos.
\nAsz\u00fa (noz\u012bm\u0113 kalt\u0113tas ogas) ir pasaules slavenais v\u012bns, kas ir piemin\u0113ts Ung\u0101rijas himn\u0101. Tas ir salds top\u0101zu kr\u0101sas v\u012bns, kas iepriek\u0161 angliski run\u0101jo\u0161aj\u0101 pasaul\u0113 bija zin\u0101ms k\u0101 Tokay. Pretstat\u0101 citiem v\u012bniem t\u0101 alkohola saturs ir augst\u0101ks par 14%. T\u0101 ra\u017eo\u0161anas process:
\n\"\"<\/a>-Asz\u00fa ogas tiek individu\u0101li nov\u0101ktas un samestas milz\u012bg\u0101s tvertn\u0113s un sam\u012bd\u012btas l\u012bdz m\u012bklas konsistencei;
\n-Nenor\u016bdzis v\u012bnogu v\u012bns\u00a0 vai v\u012bns tiek uzliets \u0161ai konsistencei un atst\u0101ts uz 24-28 stund\u0101m, ik pa laikam to maisot;
\n-V\u012bns tiek saliets koka muc\u0101s vai tvertn\u0113s, kur ferment\u0101cijai ir j\u0101beidzas un aszu v\u012bnam ir j\u0101nobriest. Mucas tiek glab\u0101tas v\u0113s\u0101 vid\u0113 un netiek cie\u0161i aiztais\u012btas, t\u0101p\u0113c l\u0113ns ferment\u0101cijas process turpin\u0101s muc\u0101, parasti vair\u0101kus gadus.
\nEszencia bie\u017ei tiek saukts par pasaul\u0113 vienu no ekskluz\u012bv\u0101kajiem v\u012bniem, lai gan tehniski to nemaz nevar nosaukt par v\u012bnu d\u0113\u013c milz\u012bg\u0101s cukura koncentr\u0101cijas alkohola l\u012bmenis nekad nepalielin\u0101s virs 5-6 gr\u0101diem.\u00a0 Eszencia asz\u00fa ir ogu sula, kas dab\u012bgi iztek no tvertn\u0113m, kur\u0101s t\u0101s tiek sav\u0101ktas ra\u017eas laik\u0101. Cukura koncentr\u0101cija uz litru parasti ir 500 -700 gr. Savuk\u0101rt 2000.gada vintage v\u012bns satur\u0113ja 900 gr.! Eszencia tradicion\u0101li tiek pievienota asz\u00fa v\u012bniem, bet var ar\u012b tikt atst\u0101ta ferment\u0113ties (process aiz\u0146em vismaz 4 gadus) un tad t\u012br\u0101 veid\u0101 salieta pudel\u0113s. Tas ir tik salds, ka to var dzert tikai nelielos daudzumos, bet savu kvalit\u0101ti tas var saglab\u0101t 200 gadus un vair\u0101k.
\nFord\u00edt\u00e1s izgatavots, lejot nenogatavotu v\u012bnu uz asz\u00fa m\u012bklaino konsistenci, kas jau ir izmantota, lai rad\u012btu asz\u00fa v\u012bnu.
\nM\u00e1sl\u00e1s rad\u012bts, lejot nenogatavotu v\u012bnu uz asz\u00fa atliek\u0101m.
\nCiti saldie v\u012bni: P\u0113d\u0113jos gados re\u0123ion\u0101 s\u0101ku\u0161i par\u0101d\u012bties maz\u0101k saldi v\u012bni, kuri ir gatavi lieto\u0161anai gadu vai 18 m\u0113ne\u0161us p\u0113c ra\u017eas nov\u0101k\u0161anas un parasti satur\u00a0 50-180 gr\/l atliku\u0161\u0101 cukura un c\u0113l\u0101s puves skarto v\u012bnogu skaits ir t\u0101ds pats tajos k\u0101 Asz\u00fa v\u012bniem. Parasti tie tiek mar\u0137\u0113ti k\u0101 v\u0113l\u0101s ra\u017eas v\u012bni. Inovat\u012bvie ra\u017eot\u0101ji izlaidu\u0161i v\u012bnus, kas nepak\u013caujas apel\u0101cijas likumiem, bet bie\u017ei ir augstas kvalit\u0101tes un cenas un daudzos veidos piel\u012bdzin\u0101mi asz\u00fa. \u0160os v\u012bnus bie\u017ei mar\u0137\u0113 k\u0101 tokaji cuv\u00e9e. Starp citu, interesanti, ka 1999.gad\u0101 Chateau Pajzos k\u013cuva par pirmo v\u012bna dar\u012btavu, kas ra\u017eo Tokaji ledus v\u012bnu.<\/p>\n

K\u0101 jau min\u0113ts, Tokaji v\u012bna d\u0101rzi ir pirmie pasaul\u0113 klasific\u0113tie, vair\u0101k k\u0101 pusotru gadsimtu pirms Bordeaux klasifik\u0101cijas. Kvalit\u0101tes reitingi iek\u013cauj pirmo, otro un tre\u0161o klasi. Papildus \u0161ai klasifik\u0101cijai tika noteikta ar\u012b \u201eLielisk\u0101 pirm\u0101 klase\u201d, kas pie\u0161\u0137irta diviem v\u012bna d\u0101rziem \u2013 \u201eSzarvas D\u00fcl\u00f6\u201d, kas ir Ung\u0101rijas tro\u0146a \u012bpa\u0161ums, un \u201eM\u00e9zes M\u00e1ly\u201d \u2013 jau 1700.gada klasifik\u0101cij\u0101 \u0161is v\u012bna d\u0101rzs tika klasific\u0113ts k\u0101 pats lab\u0101kais jeb \u201ePro Mensa Caesaris Primus Haberi\u201d (pirm\u0101 izv\u0113le kara\u013ca galdam). T\u0101 neticami ilgais un balans\u0113tais arom\u0101ts un gar\u0161a apvieno aszu v\u012bnu esenci. Royal Tokaji tiek raksturoti k\u0101 zeltainas kr\u0101sas, gandr\u012bz k\u0101 viegli Single Malt viskiji un to augstais cukura saturs tiek balans\u0113ts un gandr\u012bz nomask\u0113ts ar augsto sk\u0101benumu.<\/p>\n

Tokaji un \u0113dieni<\/strong>
\nTokaji H\u00e1rslevel\u0171 ir lielisks aperit\u012bvs. Tokaji Sargamuskotaly izcils ar desertiem un aug\u013cu sal\u0101tiem. Tokaji Szamorodni vislab\u0101k pasniegt kop\u0101 ar tradicion\u0101lo Ung\u0101ru kulin\u0101riju (ga\u013cas \u0113dieni un sp\u0113cino\u0161as zupas), \u012bpa\u0161i ar \u0113dieniem, kas satur \u0137iploku. Savuk\u0101rt Tokaji Eszencia un Aszu ir deserta v\u012bni.<\/p>\n

Autors: Daiga Ozola, ieskaites darbs (Bar.lv b\u0101rme\u0146u treni\u0146u centrs)<\/p>\n","protected":false},"excerpt":{"rendered":"

Tokaji ir v\u012bns no \u201eTokaj \u2013 Hgyalja\u201d (t\u0101l\u0101k tekst\u0101 Tokaj) re\u0123iona Ung\u0101rij\u0101 55km garum\u0101 un 30 km platum\u0101. \u0160is re\u0123ions ir paz\u012bstams ar saviem saldajiem v\u012bniem, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":8997,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5459,5460],"tags":[],"class_list":["post-16978","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-dzerieni","category-vini"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16978","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=16978"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16978\/revisions"}],"predecessor-version":[{"id":19180,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16978\/revisions\/19180"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/8997"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16978"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16978"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16978"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}