{"id":16995,"date":"2019-07-26T08:20:12","date_gmt":"2019-07-26T05:20:12","guid":{"rendered":"https:\/\/bar.lv\/ouzo\/"},"modified":"2019-07-26T08:20:12","modified_gmt":"2019-07-26T05:20:12","slug":"ouzo","status":"publish","type":"post","link":"https:\/\/bar.lv\/?p=16995","title":{"rendered":"Uzo | \u039f\u03a5\u0396\u039f | OUZO"},"content":{"rendered":"

\"\"Ouzo\u00a0 ir stiprs alkoholisks aperit\u012bva dz\u0113riens ar an\u012bsa gar\u0161u. Ouzo ir popul\u0101r\u0101kais alkoholiskais dz\u0113riens Grie\u0137ij\u0101.<\/p>\n

Ouzo v\u0113sture<\/strong>
\nNav zin\u0101ms, kad tika pagatavoti pirmie ouzo. Ir uzskats, ka ar ouzo pagatavo\u0161anu nodarboj\u0101s jau Senaj\u0101 Grie\u0137ij\u0101. Ir da\u017e\u0101di uzskati, no kurienes n\u0101k ouzo. Viens no variantiem ir, ka ouzo n\u0101k no Lesbos salas. Uzskata, ka ouzo, k\u0101du m\u0113s to paz\u012bstam \u0161odien, ir 14. gadsimt\u0101 rad\u012bju\u0161i sv\u0113t\u0101 Athos kalna m\u016bki. \u0160ie m\u016bki gatavoja galvenok\u0101rt citu alkoholisku dz\u0113rienu, kas sauc\u0101s Tsipouro (cipuro). Un viens no \u0161\u0101 dz\u0113riena variantiem ar an\u012bsa gar\u0161u \u0161odien ir paz\u012bstams k\u0101 ouzo.
\n\"\"Ouzo masveida ra\u017eo\u0161ana s\u0101k\u0101s 19. Gadsimt\u0101, p\u0113c tam, kad Grie\u0137ija ieguva neatkar\u012bbu. 20. gadsimta sakum\u0101, kad absints tika aizliegts daudz\u0101s Eiropas valst\u012bs, ouzo bija viens no dz\u0113rieniem, kura popularit\u0101te strauji pieauga, vi\u0146u pat sauca par \u201eabsinta aizvietot\u0101ju bez v\u0113rmel\u0113m\u201d. 1932. gad\u0101 ouzo ra\u017eot\u0101ji att\u012bst\u012bja destil\u0101cijas metodi, izmantojot copper stills ier\u012bci. Ar\u012b \u0161odien p\u0101rsvar\u0101 ouzo ra\u017eo p\u0113c \u0161\u012bs metodes. Viens no liel\u0101kajiem ouzo ra\u017eot\u0101jiem \u0161odien ir Varvayanis (\u0392\u03b1\u03c1\u03b2\u03b1\u03b3\u03b9\u03ac\u03bd\u03bd\u03b7\u03c2) no Plomari pils\u0113tas, Lesbos salas dienvidaustrumos.
\n2006. g. 25. oktobr\u012b Grie\u0137ija ieguva ties\u012bbas saukt ouzo par ekskluz\u012bvu Grie\u0137ijas produktu. Tagad, lai \u0161o dz\u0113rienu var\u0113tu saukt par ouzo, vi\u0146am ir j\u0101b\u016bt ra\u017eotam Grie\u0137ij\u0101.
\nOuzo savu v\u0101rdu ir ieguvis no Sengrie\u0137u \u201eou zo\u201d, kas tulkojum\u0101 noz\u012bm\u0113 \u201enedz\u012bvot (bez t\u0101)\u201d. T\u0101 ir filozofija draudz\u012bgai komp\u0101nijai, pavadot vakaru, kop\u0101 pie galda ar ouzo un da\u017e\u0101d\u0101m uzkod\u0101m.<\/p>\n

Ouzo ra\u017eo\u0161ana<\/strong>
\nAgr\u0101k ouzo tika gatavots no saspiest\u0101m v\u012bnog\u0101m, augiem un og\u0101m. S\u0101kum\u0101 ieg\u016bst spirtu no v\u012bnogu mizi\u0146\u0101m un citiem viet\u0113jiem produktiem. P\u0113c tam ieg\u016btajam alkoholam pievieno augus un citus ingredientus, (star anise), iek\u013caujot koriandru, krustnagli\u0146as, angelika sakni, (licorice), piparm\u0113tru, ziemcieti, fenheli, lazdu riekstus, kan\u0113li un pat laima ziedus. \u0160\u012b mikst\u016bra v\u0113l\u0101k tiek destil\u0113ta copper still iek\u0101rt\u0101. T\u0101 ir tradicion\u0101la sen\u010du ra\u017eo\u0161anas metode.
\nM\u016bsdien\u0101s ouzo p\u0101rsvar\u0101 tiek ra\u017eots vienk\u0101r\u0161i sajaucot t\u012bru alkoholu, \u016bdeni un anetolu, pievienojot nelielu daudzumu \u0113terisko e\u013c\u013cu. Anetola daudzums ir t\u0101ds, kas nenodara kait\u0113jumu cilv\u0113ka organismam,t. I., ne vair\u0101k k\u0101 0,15%.
\nProtams, katram ra\u017eotajam ir sava ouzo ra\u017eo\u0161anas recepte, kura tiek glab\u0101ta nosl\u0113pum\u0101. T\u0101d\u0113\u013c da\u017e\u0101du ra\u017eot\u0101ju ouzo at\u0161\u0137iras viens no otra. \u0160odien ir apm\u0113ram 7000 licenz\u0113tu ouzo ra\u017eot\u0101ju.<\/p>\n

Ouzo pasnieg\u0161ana<\/strong>
\nOuzo bauda vakar\u0101, draugu lok\u0101 k\u0101d\u0101 tavern\u0101 pie galda un vienm\u0113r ar mezedes (uzkod\u0101m). Parasti t\u0101s ir: maize, ol\u012bvu pasta, taramosalata, Grie\u0137u sal\u0101ti, graviera vai fetas siers, ol\u012bves, cepe\u0161kr\u0101sn\u012b cepti kartupe\u013ci ar citronu, e\u013c\u013c\u0101 cepti kartupe\u013ci, j\u016bras veltis maz\u0101s porcij\u0101s, tirpopitakia (mazi siera p\u012br\u0101dzi\u0146i), souvlaki (l\u012bdz\u012bgi k\u0101 \u0161a\u0161liki tikai maz\u0101ka izm\u0113ra). \u0160\u0101da pas\u0113d\u0113\u0161ana parasti ilgst no 2 l\u012bdz pat 5 stund\u0101m, l\u0113n\u0101m malkojot ouzo un \u0113dot uzkodas, risinot pat\u012bkamas sarunas. Ouzo pasniedz karaf\u012bt\u0113 kop\u0101 ar auksta \u016bdens pudeli. T\u0101l\u0101k katrs sev gl\u0101z\u0113 at\u0161\u0137aida ouzo ar auksto \u016bdeni sev t\u012bkam\u0101s proporcij\u0101s. Ouzo at\u0161\u0137aidot ar \u016bdeni k\u013c\u016bst blats (gandr\u012bz k\u0101 piens) un z\u016bd sp\u0113c\u012bg\u0101 an\u012bsa gar\u0161a. \u013boti svar\u012bgi ir atcer\u0113ties, ka ouzo ir j\u0101at\u0161\u0137aida ar aukstu \u016bdeni, bet \u201enekad ar ledus gabali\u0146iem\u201d! Dr\u012bkst likt ledu \u016bden\u012b, ko pievieno ouzo, bet nekad t\u012br\u0101 ouzo. Ouzo, saskaroties ar ledu, izlai\u017e anetolu un veidojas krist\u0101li\u0146i, kas boj\u0101 ouzo gar\u0161u un var rad\u012bt galvass\u0101pes. Ouzo uzglab\u0101 istabas temperat\u016br\u0101 un pasniedz shoot, highball un old-fashioned gl\u0101z\u0113s.<\/p>\n

Resursi:http:\/\/www.answers.com, http:\/\/www.newsfinder.org, http:\/\/www.tsou.gr<\/p>\n","protected":false},"excerpt":{"rendered":"

Ouzo\u00a0 ir stiprs alkoholisks aperit\u012bva dz\u0113riens ar an\u012bsa gar\u0161u. Ouzo ir popul\u0101r\u0101kais alkoholiskais dz\u0113riens Grie\u0137ij\u0101. Ouzo v\u0113sture Nav zin\u0101ms, kad tika pagatavoti pirmie ouzo. Ir uzskats, [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5459],"tags":[],"class_list":["post-16995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-dzerieni"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16995","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=16995"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16995\/revisions"}],"predecessor-version":[{"id":19197,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/16995\/revisions\/19197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9028"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}