{"id":35166,"date":"2022-01-10T05:00:00","date_gmt":"2022-01-10T04:00:00","guid":{"rendered":"https:\/\/www.mzone.cz\/?p=35166"},"modified":"2022-01-05T20:33:07","modified_gmt":"2022-01-05T19:33:07","slug":"vino-mene-zname-tony-vina","status":"publish","type":"post","link":"https:\/\/www.mzone.cz\/en\/vino-mene-zname-tony-vina\/","title":{"rendered":"Petrolej, k\u016f\u017ee, tr\u00e1va i paprika \u2013 objevte m\u00e9n\u011b zn\u00e1m\u00e9 t\u00f3ny ve v\u00edn\u011b"},"content":{"rendered":"

U\u017e jste si n\u011bkdy nalili sklenku v\u00edna a pra\u0161tila v\u00e1s do nosu v\u016fn\u011b petroleje? Nebo v\u00e1m v\u00edno a\u017e podez\u0159ele p\u0159ipom\u00ednalo v\u016fni z v\u00edkendov\u00e9ho se\u010den\u00ed tr\u00e1vy? Mo\u017en\u00e1 v\u00e1s v ten moment p\u0159epadla nejistota a podez\u00edrav\u011b jste zkoumali, co \u017ee se to chyst\u00e1te vyp\u00edt. Sv\u00e9mu nosu a \u00fast\u016fm byste ale m\u011bli sp\u00ed\u0161e pogratulovat – jejich vyt\u0159\u00edbenost v\u00e1m otev\u0159ela dve\u0159e k pestr\u00e9 palet\u011b t\u00f3n\u016f, kterou m\u016f\u017eete naj\u00edt hlavn\u011b u pr\u00e9miov\u00fdch nebo archivn\u00edch v\u00edn.<\/strong><\/p>
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Jak na degustaci<\/h2>\n\n\n\n

Vezm\u011bme to popo\u0159\u00e1dku. Abyste ve v\u00edn\u011b dok\u00e1zali odhalit v\u00edce vrstev a t\u00f3n\u016f, je t\u0159eba ho podrobit \u0159\u00e1dn\u00e9 degustaci. Ta za\u010d\u00edn\u00e1 u\u017e n\u011bkolik hodin p\u0159edt\u00edm, ne\u017e si nalijete prvn\u00ed sklenku, a to otev\u0159en\u00edm. Va\u0161\u00edm prvn\u00edm \u00fakolem je nechat v\u00edno na n\u011bkolik hodin p\u011bkn\u011b nadechnout, aby se mohl rozvinout jeho charakter. U ro\u010dn\u00edk\u016f star\u00fdch 25 a v\u00edce let v\u0161ak sta\u010d\u00ed otev\u0159en\u00ed p\u0159ibli\u017en\u011b jednu hodinu p\u0159ed ochutn\u00e1v\u00e1n\u00edm. Ke sklence s v\u00ednem pot\u00e9 p\u0159i\u010dichn\u011bte je\u0161t\u011b p\u0159ed prvn\u00edm zakrou\u017een\u00edm, abyste zachytili po\u010d\u00e1te\u010dn\u00ed t\u00f3ny, kter\u00e9 rychle vyprchaj\u00ed.<\/p>\n\n\n\n

Po zakrou\u017een\u00ed si intenzivn\u011b p\u0159i\u010dichn\u011bte k vnit\u0159n\u00edmu kraji sklenky, v jej\u00edm st\u0159edu se siln\u011bji uvol\u0148uje alkohol, tak a\u0165 v\u00e1s zbyte\u010dn\u011b nepra\u0161t\u00ed p\u0159es nos. Jednotliv\u00e1 p\u0159i\u010dichnut\u00ed si d\u00e1vkujte alespo\u0148 po minut\u011b. Jednak d\u00e1te v\u00ednu \u010das, aby se otev\u0159elo, a tak\u00e9 t\u00edm pom\u016f\u017eete sv\u00e9mu nosu, aby si na v\u016fni nezvykl a posuzoval ji v\u017edy jako novou.<\/p><\/blockquote>\n\n\n\n

Na z\u00e1v\u011br p\u0159ich\u00e1z\u00ed to nejlep\u0161\u00ed \u2013 ochutn\u00e1n\u00ed. \u201eDo \u00fast by m\u011bl p\u0159ij\u00edt pouze mal\u00fd dou\u0161ek v\u00edna, kter\u00fd pov\u00e1lejte na jazyku, abyste zapojili v\u0161echny chu\u0165ov\u00e9 poh\u00e1rky. Do \u00fast m\u016f\u017eete nas\u00e1t je\u0161t\u011b trochu vzduchu, abyste zintenzivnili uvoln\u011bn\u00ed prchav\u00fdch l\u00e1tek. Dohromady by v\u00edno nem\u011blo b\u00fdt v \u00fastech d\u00e9le ne\u017e n\u011bkolik sekund,\u201c rad\u00ed sommelier Jan P\u00e1nek z e-shopu Vinozarchivu.cz<\/a>.<\/p>
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\"Degustace<\/figure>
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Jak\u00e9 chut\u011b a v\u016fn\u011b pak m\u016f\u017eete rozpoznat u jednotliv\u00fdch v\u00edn? Z\u00e1kladn\u00ed t\u00f3ny b\u00edl\u00fdch v\u00edn maj\u00ed \u0161irokou \u0161k\u00e1lu a sahaj\u00ed od melounu \u010di ananasu p\u0159es jablko, broskev a\u017e k citrus\u016fm. Mimo ovoce m\u016f\u017eete v\u00edno d\u00e1le p\u0159irovnat k v\u016fni kv\u011bt\u016f, list\u016f nebo ko\u0159en\u00ed. U \u010derven\u00fdch v\u00edn se nej\u010dast\u011bji hovo\u0159\u00ed o \u010derven\u00fdch bobulov\u00fdch plodech, t\u0159e\u0161n\u00edch nebo \u0161vestk\u00e1ch. T\u00e9to z\u00e1kladn\u00ed palet\u011b se p\u0159ezd\u00edv\u00e1 prim\u00e1rn\u00ed aroma a odr\u00e1\u017e\u00ed hlavn\u011b samotn\u00fd charakter odr\u016fdy a ro\u010dn\u00edku, ve kter\u00e9m se hrozny skl\u00edz\u00ed. I proto je nejv\u00edce patrn\u00e9 v mlad\u00fdch v\u00ednech.<\/p>
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Pro vyt\u0159\u00edben\u00e9 smysly<\/h2>\n\n\n\n

Pokud budete sv\u00e9 degust\u00e1torsk\u00e9 n\u00e1stroje tr\u00e9novat pe\u010dliv\u011b a dop\u0159ejete si v\u00edna vyzr\u00e1lej\u0161\u00ed, dostanete se k sekund\u00e1rn\u00edmu, ba dokonce i k terci\u00e1ln\u00edmu aroma. A to je teprve j\u00edzda! Sekund\u00e1rn\u00ed aroma vznik\u00e1 b\u011bhem fermenta\u010dn\u00edho a kvasn\u00e9ho procesu a m\u00e1 nejd\u016fle\u017eit\u011bj\u0161\u00ed zastoupen\u00ed v celkov\u00e9m buketu v\u00edna. Odr\u00e1\u017e\u00ed kvalitu zpracov\u00e1n\u00ed i vina\u0159\u016fv um, jestli sv\u00e9 v\u00edno dok\u00e1\u017ee h\u00fd\u010dkat a dop\u0159\u00e1t mu \u010das a podm\u00ednky, kter\u00e9 pot\u0159ebuje k dokonal\u00e9mu rozvinut\u00ed v\u016fn\u011b a chut\u00ed.\u00a0<\/p>\n\n\n\n

Terci\u00e1ln\u00ed t\u00f3ny v\u00edno z\u00edsk\u00e1v\u00e1 p\u0159edev\u0161\u00edm b\u011bhem procesu dlouh\u00e9ho zr\u00e1n\u00ed (proto se jim \u010dasto p\u0159ezd\u00edv\u00e1 le\u017e\u00e1ck\u00fd buket) a jsou typick\u00e9 pro archivn\u00ed v\u00edna. Ve v\u00ednech, kter\u00e1 jsou ur\u010dena k rychl\u00e9 spot\u0159eb\u011b, se s nimi nesetk\u00e1te.<\/p><\/blockquote>\n\n\n\n

\u201eArchivn\u00ed v\u00edna jsou d\u00edky nim velmi komplexn\u00ed \u2013 terci\u00e1ln\u00ed chut\u011b se harmonicky dopl\u0148uj\u00ed s t\u011bmi ostatn\u00edmi. Nav\u00edc se p\u0159i ko\u0161tov\u00e1n\u00ed m\u016f\u017eete neust\u00e1le t\u011b\u0161it z nov\u011b rozpoznan\u00fdch chut\u00ed. Terci\u00e1ln\u00ed t\u00f3ny jsou zkr\u00e1tka pomyslnou te\u010dkou, kter\u00e1 podtrhuje osobitost ka\u017ed\u00e9ho zral\u00e9ho v\u00edna,\u201c dod\u00e1v\u00e1 Jan P\u00e1nek.<\/p>
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P\u0159i tro\u0161e snahy m\u016f\u017eete p\u0159i ochutn\u00e1v\u00e1n\u00ed v\u00edna za\u017e\u00edt opravdov\u00e9 dobrodru\u017estv\u00ed a odhalit i velmi kuri\u00f3zn\u00ed sekund\u00e1rn\u00ed a terci\u00e1ln\u00ed t\u00f3ny. Jak\u00e9 nap\u0159\u00edklad?<\/strong><\/p>
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O\u0159echy<\/h3>\n\n\n\n

A\u017e ve sv\u00e9 sklence naraz\u00edte na o\u0159\u00ed\u0161kov\u00e1 aromata od pra\u017een\u00fdch mandl\u00ed p\u0159es pe\u010den\u00e9 ara\u0161\u00eddy a\u017e po vla\u0161sk\u00e9 o\u0159echy, nemus\u00edte udiven\u011b kroutit hlavou. Tyto t\u00f3ny se objevuj\u00ed celkem \u010dasto, proto\u017ee je m\u00e1 na sv\u011bdom\u00ed kysl\u00edk, respektive p\u0159irozen\u00fd proces oxidace alkoholu b\u011bhem dozr\u00e1v\u00e1n\u00ed v\u00edna.<\/p>
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\u010cokol\u00e1da<\/h3>\n\n\n\n
\"\u010cokol\u00e1da\"<\/figure>\n\n\n\n

Pln\u00e1 \u010derven\u00e1 v\u00edna poch\u00e1zej\u00edc\u00ed z teplej\u0161\u00edch oblast\u00ed (jako nap\u0159\u00edklad Montepulciano d\u2019Abruzzo) se \u010dasto mohou pochlubit \u010dokol\u00e1dov\u00fdmi t\u00f3ny, kter\u00e9 sahaj\u00ed od ml\u00e9\u010dn\u00e9 \u010dokol\u00e1dy p\u0159es tu ho\u0159kou a\u017e ke kakau. Aby se takov\u00e9 t\u00f3ny rozvinuly, v\u00edno se \u010dasto \u0161kol\u00ed v siln\u011b vyp\u00e1len\u00fdch sudech. \u010cokol\u00e1dov\u00e9 t\u00f3ny mohou m\u00edt na sv\u011bdom\u00ed tak\u00e9 vyzr\u00e1l\u00e9 t\u0159\u00edsloviny.<\/p>
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Tab\u00e1k<\/h3>\n\n\n\n

\u010cokol\u00e1dov\u00e9 t\u00f3ny m\u016f\u017ee \u010dasto doprov\u00e1zet i aroma tab\u00e1ku. V tomto p\u0159\u00edpad\u011b na\u0161t\u011bst\u00ed bez vedlej\u0161\u00edch \u00fa\u010dink\u016f nikotinu. Tab\u00e1kov\u00fdmi t\u00f3ny se mohou pochlubit pln\u00e1 \u010derven\u00e1 v\u00edna, kter\u00e1 zraj\u00ed v dubov\u00fdch sudech. T\u0159eba \u010derven\u00ed velik\u00e1ni z Bordeaux zalo\u017een\u00ed na odr\u016fd\u00e1ch Cabernet Sauvignon nebo Merlot.<\/p>
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Petrolej<\/h3>\n\n\n\n

A\u017e na v\u00e1s ze skleni\u010dky vysko\u010d\u00ed t\u00f3ny petroleje, olej\u016f nebo gumy, nelekejte se. M\u00e1te-li nalit\u00fd vyzr\u00e1l\u00fd ryzlink, jedn\u00e1 se dokonce o typick\u00e9 t\u00f3ny, kter\u00e9 m\u00e1 na sv\u011bdom\u00ed l\u00e1tka TDN (1,1,6-trimethyl-1,2-dihydronaftalen), vznikaj\u00edc\u00ed ve v\u00edn\u011b zcela p\u0159irozen\u011b b\u011bhem procesu zr\u00e1n\u00ed.<\/p>
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Zelen\u00e1 paprika<\/h3>\n\n\n\n
\"Zelen\u00e1<\/figure>\n\n\n\n

Otev\u0159ete si Cabernet Sauvignon a nechte ho po\u0159\u00e1dn\u011b rozvon\u011bt. Mimo lesn\u00edho ovoce byste po chv\u00edli m\u011bli uc\u00edtit i zelen\u00e9 t\u00f3ny, kter\u00e9 se \u010dasto p\u0159irovn\u00e1vaj\u00ed k zelen\u00e9 paprice. M\u016f\u017ee za n\u011b l\u00e1tka metoxypyrazin, kter\u00e1 zelenou v\u016fni vyvol\u00e1v\u00e1 i u Sauvignonu.<\/p>
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K\u016f\u017ee<\/h3>\n\n\n\n

T\u00f3ny k\u016f\u017ee najdete ve velk\u00fdch \u010derven\u00fdch v\u00ednech, kter\u00e1 zr\u00e1la v dubov\u00fdch sudech, a hledejte za nimi z\u00e1m\u011br vina\u0159e. Ten zvolil takov\u00fd zp\u016fsob v\u00fdroby a zr\u00e1n\u00ed, aby p\u0159i nich vznikly sekund\u00e1rn\u00ed nebo terci\u00e1rn\u00ed t\u00f3ny p\u0159ipom\u00ednaj\u00edc\u00ed pr\u00e1v\u011b tuto oce\u0148ovanou v\u016fni.<\/p>
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Ko\u010di\u010d\u00ed mo\u010d<\/h3>\n\n\n\n

A\u010d by v\u00e1s sommelier v restauraci nejsp\u00ed\u0161e nenal\u00e1kal na v\u00edno, ve kter\u00e9m byste m\u011bli c\u00edtit ko\u010di\u010d\u00ed mo\u010d, nenechte se takovou p\u0159edstavou odradit. Vyzr\u00e1l\u00fd Sauvignon Blanc (t\u0159eba z Nov\u00e9ho Z\u00e9landu) svou v\u016fn\u00ed opravdu m\u016f\u017ee p\u0159ipom\u00ednat ko\u010di\u010d\u00ed mo\u010d, na\u0161t\u011bst\u00ed ale ne chut\u00ed.<\/p>
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V\u010del\u00ed vosk<\/h3>\n\n\n\n
\"V\u010del\u00ed<\/figure>\n\n\n\n

Asi byste ho ve v\u00edn\u011b zrovna nehledali, ale je tam! B\u00edl\u00e1 v\u00edna vyzr\u00e1l\u00e1 na sudu \u010dasto d\u00edky fermentaci nebo dlouh\u00e9mu zr\u00e1n\u00ed v l\u00e1hvi z\u00edskaj\u00ed t\u00f3ny v\u010del\u00edho vosku. Naj\u00edt je m\u016f\u017eete t\u0159eba v Rulandsk\u00e9m b\u00edl\u00e9m, Chardonnay nebo Ryzlinku.<\/p>
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Tr\u00e1va<\/h3>\n\n\n\n

V\u00e1\u0161 Sauvignon nevon\u00ed jako \u010derstv\u011b pose\u010den\u00e1 tr\u00e1va – to v\u00e1\u0161 tr\u00e1vn\u00edk von\u00ed jako Sauvignon! M\u016f\u017eou za to aldehydy hexanaly a hexenaly, kter\u00e9 v\u00ednu prop\u016fj\u010duj\u00ed tolik typickou listovou a\u017e bylinkovou v\u016fni.<\/p>
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Ov\u0161em ne v\u0161echny bizarn\u00ed v\u016fn\u011b, kter\u00e9 ve v\u00edn\u011b objev\u00edte, indikuj\u00ed, \u017ee v ruce dr\u017e\u00edte hodnotnou l\u00e1hev. N\u011bkter\u00e9 t\u00f3ny mohou znamenat prav\u00fd opak \u2013 \u017ee je v\u00edno \u0161patn\u00e9 nebo zka\u017een\u00e9.<\/p>\n\n\n\n

V\u016fn\u011b p\u0159ipom\u00ednaj\u00edc\u00ed mokr\u00fd karton nebo mokr\u00e9ho psa znamenaj\u00ed zdrcuj\u00edc\u00ed zpr\u00e1vu \u2013 korkov\u00e9 v\u00edno. Obloukem se vyhn\u011bte i v\u00ednu, kter\u00e9 von\u00ed po octu, pl\u00edsni, laku na nehty, my\u0161in\u011b, s\u00ed\u0159e (tak\u00e9 se \u010dasto p\u0159irovn\u00e1v\u00e1 k \u010derstv\u011b zap\u00e1len\u00e1 sirce) nebo zka\u017een\u00fdch vejc\u00edch.<\/p><\/blockquote>\n\n\n\n

Jak popisuje vina\u0159sk\u00e1 online encyklopedie Znalec v\u00edn, ka\u017ed\u00e1 z t\u011bchto v\u016fn\u00ed symbolizuje jinou z\u00e1vadu, ale v\u0161echny signalizuj\u00ed, \u017ee je v\u00edno nepiteln\u00e9. Tak si rad\u011bji dejte pozor na to, co c\u00edt\u00edte a co pijete. Na zdrav\u00ed!<\/p>
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\"V\u00edno\"<\/a><\/figure>
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5 znamen\u00ed, jak poznat zka\u017een\u00e9 v\u00edno<\/a><\/h4>
\n<\/div><\/div>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

U\u017e jste si n\u011bkdy nalili sklenku v\u00edna a pra\u0161tila v\u00e1s do nosu v\u016fn\u011b petroleje? Nebo v\u00e1m v\u00edno a\u017e podez\u0159ele p\u0159ipom\u00ednalo v\u016fni z v\u00edkendov\u00e9ho se\u010den\u00ed tr\u00e1vy? Mo\u017en\u00e1 v\u00e1s v ten moment p\u0159epadla nejistota a podez\u00edrav\u011b jste zkoumali, co \u017ee se to chyst\u00e1te vyp\u00edt. Sv\u00e9mu nosu a \u00fast\u016fm byste ale m\u011bli sp\u00ed\u0161e pogratulovat – jejich vyt\u0159\u00edbenost v\u00e1m […]<\/p>\n","protected":false},"author":4,"featured_media":28674,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"kk_blocks_editor_width":"","_kiokenblocks_attr":"","_kiokenblocks_dimensions":"","footnotes":""},"categories":[63,25],"tags":[400,4944,5304,899,1035,1648,407,401,490,5305,4716,599,140],"class_list":["post-35166","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-jidlo","category-style","tag-alkohol","tag-archivni-vina","tag-archivni-vino","tag-aroma","tag-chute","tag-jidlo-a-piti","tag-napoje","tag-piti","tag-style","tag-tony","tag-vina-2","tag-vino","tag-vune"],"yoast_head":"\nPetrolej, k\u016f\u017ee, tr\u00e1va i paprika \u2013 objevte m\u00e9n\u011b zn\u00e1m\u00e9 t\u00f3ny ve v\u00edn\u011b - Mzone<\/title>\n<meta name=\"description\" content=\"U\u017e jste si n\u011bkdy nalili sklenku v\u00edna a pra\u0161tila v\u00e1s do nosu v\u016fn\u011b petroleje? 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