Vermuts ir dz\u0113riens, kas rad\u012bts no v\u012bna, aromatiz\u0113ts ar l\u012bdz pat 500 gar\u0161augiem un gar\u0161viel\u0101m, un papildin\u0101ts ar spirtu un karameli. Lai gan vermuts m\u0113dz b\u016bt gan gai\u0161s, gan sarkans, tas liel\u0101koties tiek rad\u012bts no baltv\u012bna. S\u0101kotn\u0113ji dz\u0113riens tika rad\u012bts k\u0101 \u0101rstniec\u012bbas l\u012bdzeklis, apet\u012btes veicin\u0101\u0161anai un da\u017e\u0101du kai\u0161u \u0101rst\u0113\u0161anai. Gar\u0161vielu un gar\u0161augu pievieno\u0161ana v\u012bnam s\u0101kotn\u0113ji tika izmantota, lai sl\u0113ptu slikto dz\u0113riena kvalit\u0101ti vai mask\u0113tu t\u0101 beigu\u0161os lieto\u0161anas termi\u0146u.<\/p>\n
Nosaukums c\u0113lies no v\u0101cu v\u0101rda “vermut”, kas tulkojum\u0101 noz\u012bm\u0113 v\u0113rmele. Ir vair\u0101ki vermutu veidi, no kuriem popul\u0101r\u0101kie ir rosso, rose (sald\u0101kais no vermutiem), bianco un extra dry jeb sausie. Extra dry jeb sausie vermuti at\u0161\u0137iras no p\u0101r\u0113jiem ar to, ka cukura saturs nep\u0101rsniedz 4%, turpretim rosso, rose un bianco tas var sasniegt l\u012bdz pat 15%. Visbie\u017e\u0101k izmantot\u0101s gar\u0161vielas un gar\u0161augi ir v\u0113rmele, apels\u012bna \u0113tera e\u013c\u013ca, rabarbers, citronm\u0113tra , vani\u013ca, krustnagli\u0146a, safr\u0101ns un ingvers. M\u016bsdien\u0101s liel\u0101kie vermuta ra\u017eot\u0101ji ir it\u0101li un fran\u010di, bet dz\u0113riena pirms\u0101kumi mekl\u0113jami ant\u012bkaj\u0101 Grie\u0137ij\u0101 jau 400 gadus p.m.\u0113.<\/p>\n
Lai gan vermutu ra\u017eo\u0161anas proces\u0101 ra\u017eot\u0101ji at\u0161\u0137iras tikai ar nians\u0113m, tom\u0113r da\u017e\u0101dais gar\u0161augu un gar\u0161vielu sajaukums katra ra\u017eot\u0101ja vermutu padara par vienreiz\u0113ju un neatk\u0101rtojamu, lieki piebilst, ka ra\u017eot\u0101ji \u0161o gar\u0161augu un gar\u0161vielu mikst\u016bru tur nosl\u0113pum\u0101. Noteikti k\u0101 pirmais no popul\u0101r\u0101kajiem sauso vermutu izgatavot\u0101jiem j\u0101min Martini (Martini & Rossi), kas ir pasaul\u0113 visvair\u0101k p\u0101rdotais vermuts. Pie popul\u0101r\u0101kajiem sauso vermutu ra\u017eot\u0101jiem tiek pieskait\u012bti ar\u012b Cinzano, Noilly Prat un Duckhorn king Eider.<\/p>\n
Martini<\/em> (It\u0101lija):<\/strong><\/p>\n Viegls un sauss vermuts, bet nav r\u016bgts. Tam rakstur\u012bgs ass arom\u0101ts ar maig\u0101m citrusa un \u017e\u0101v\u0113tu aug\u013cu arom\u0101ta not\u012bm, salmu nokr\u0101sa, nojau\u0161ama \u012briss, citrona un avenes nots. \u0160\u012b vermuta ra\u017eo\u0161anai tiek izmantots Alpu kalnu \u016bdens. Pirmo reizi p\u0101rdo\u0161an\u0101 non\u0101ca Jaungada dien\u0101 1900 gad\u0101.<\/p>\n Cinzano extra dry<\/em> (It\u0101lija):<\/strong><\/p>\n Cinzano sausais vermuts paz\u012bstams ar savu delik\u0101to arom\u0101tu. Protams, \u0161is vermuts ir lieliska koktei\u013cu sast\u0101vda\u013ca, tom\u0113r Cinzano sauso vermutu noteikti ir v\u0113rts pam\u0113\u0123in\u0101t on the rocks \u00a0vai t\u012bru klasiskaj\u0101 koktei\u013cu gl\u0101z\u0113, lai izbaud\u012btu t\u0101 klasisko gar\u0161u.<\/p>\n Interesanta piez\u012bme: Cinzano bija pirmais produkts, ko reklam\u0113ja ar neona lampu rekl\u0101mu.<\/p>\n Noilly Prat<\/em> (Francija):<\/strong><\/p>\n Izsmalcin\u0101ta, sausa gar\u0161a; piem\u0113rots ne tikai koktei\u013ciem, bet ar\u012b \u0113dieniem. \u0160\u012b vermuta ra\u017eo\u0161an\u0101 tiek izmantoti gar\u0161augi un gar\u0161vielas no 5 kontinentiem, t\u0101 ra\u017eo\u0161anas process ilgst 3 gadus, gadu vermuts tiek iztur\u0113ts muc\u0101s zem klajas debess. Run\u0101, ka tie\u0161i Noilly Prat vermuts bija pirmais, kas tika izmantots martini kokteil\u012b.<\/p>\n \n Duckhorn king Eider dry<\/em> (ASV):<\/strong><\/p>\n \u013boti arom\u0101tisks ar ro\u017eu, kumel\u012b\u0161u, apels\u012bna mizi\u0146as un kan\u0113\u013ca not\u012bm un bag\u0101t\u012bgu apels\u012bnu mizi\u0146as un ozolkoka gar\u0161u. Nosaukums aizg\u016bts no king Eider p\u012b\u013cu \u0161\u0137irnes.<\/p>\n Popul\u0101r\u0101kie koktei\u013ci ar sauso vermutu ir Dry Martini, Dirty Martini un Dirty \u00a0Vodka Martini. Vermutu var izmantot ne tikai koktei\u013cu pagatavo\u0161anai, bet ar\u012b k\u0101 baltv\u012bna aizst\u0101j\u0113ju malt\u012b\u0161u pagatavo\u0161anai. Labi piem\u0113rots m\u0113rc\u0113m, kuras pasniedz pie zivju \u0113dieniem, k\u0101 ar\u012b c\u016bkga\u013cas un vistas ga\u013cas marin\u0101d\u0113m.<\/p>\n \n \n Autors: Gatis Ozoli\u0146\u0161<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" Vermuts ir dz\u0113riens, kas rad\u012bts no v\u012bna, aromatiz\u0113ts ar l\u012bdz pat 500 gar\u0161augiem un gar\u0161viel\u0101m, un papildin\u0101ts ar spirtu un karameli. Lai gan vermuts m\u0113dz b\u016bt [\u2026]<\/span><\/p>\n","protected":false},"author":1,"featured_media":9385,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5472,5465,5507],"tags":[],"class_list":["post-17225","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barmenu-skolas-publikacijas","category-vermuts","category-vodka"],"_links":{"self":[{"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17225","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=17225"}],"version-history":[{"count":3,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17225\/revisions"}],"predecessor-version":[{"id":19427,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/posts\/17225\/revisions\/19427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=\/wp\/v2\/media\/9385"}],"wp:attachment":[{"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bar.lv\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}