{"id":80248,"date":"2017-10-12T11:53:57","date_gmt":"2017-10-12T09:53:57","guid":{"rendered":"http:\/\/slovaklinesmagazin.sk\/cms\/?p=80248"},"modified":"2017-10-12T12:28:57","modified_gmt":"2017-10-12T10:28:57","slug":"ako-sa-hodnotia-skvosty-vo-flasi","status":"publish","type":"post","link":"https:\/\/www.slovaklinesmagazin.sk\/cms\/2017\/10\/ako-sa-hodnotia-skvosty-vo-flasi\/","title":{"rendered":"Ako sa hodnotia skvosty vo f\u013ea\u0161i"},"content":{"rendered":"

Nau\u010dte sa hodnoti\u0165 v\u00edno, ako skuto\u010dn\u00fd odborn\u00edk.
\nNa ot\u00e1zku, ako chut\u00ed stobodov\u00e9 v\u00edno, sa d\u00e1 odpoveda\u0165 len jedin\u00fdm slovom \u2013 \u00fa\u017easne. Dne\u0161n\u00fd trh n\u00e1m pon\u00faka nespo\u010detn\u00e9 mno\u017estvo rozli\u010dn\u00fdch druhov v\u00edna a orientova\u0165 sa v\u00a0nich maj\u00fa probl\u00e9m aj profesion\u00e1li. Overen\u00fd syst\u00e9m hodnotenia, na ktor\u00fd sa m\u00f4\u017eete spo\u013eahn\u00fa\u0165, teda u\u013eah\u010duje v\u00fdber pre v\u0161etk\u00fdch.<\/p>\n

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\u010ci u\u017e o v\u00edne viete v\u0161etko alebo o \u0148om neviete ni\u010d, ur\u010dite je v\u00e1m jasn\u00e9, \u017ee v\u00edno ocenen\u00e9 98 bodami je skvel\u00e9 a v\u00edno, ktor\u00e9 dostalo len 72 bodov, za ve\u013ea nestoj\u00ed. Medzi najzn\u00e1mej\u0161\u00ed syst\u00e9m hodnotenia v\u00edna patr\u00ed 100-bodov\u00e1 stupnica, ktor\u00fa po\u017e\u00edvaj\u00fa mnoh\u00e9 renomovan\u00e9 vin\u00e1rske magaz\u00edny, napr\u00edklad The Wine Spectator \u010di The Wine Enthusiast, ale najm\u00e4 The Wine Advocate Roberta Parkera. Pr\u00e1ve on sa zasl\u00fa\u017eil o\u00a0spopularizovanie tejto stupnice.<\/p>\n

Hoci Parker nebol prv\u00fdm, kto ju objavil, bol jedn\u00fdm z prv\u00fdch, ktor\u00fd ju za\u010dali d\u00f4sledne pou\u017e\u00edva\u0165. Dnes, po viac ne\u017e troch desa\u0165ro\u010diach, patr\u00ed medzi zlat\u00fd \u0161tandard vo svete hodnotenia v\u00edna. Profesion\u00e1li i\u00a0amat\u00e9ri ju r\u00fdchlo prijali za svoju, preto\u017ee je \u013eahko zrozumite\u013en\u00e1. Pod\u013ea 100-bodov\u00e9ho syst\u00e9mu sa hodnot\u00ed v\u00edno pomocou 10 krit\u00e9ri\u00ed. Za ka\u017ed\u00e9 krit\u00e9rium dostane v\u00edno ur\u010dit\u00fd po\u010det bodov, ktor\u00fd zodpoved\u00e1 piatim kvalitat\u00edvnym stup\u0148om \u2013 vynikaj\u00face, ve\u013emi dobr\u00e9, dobr\u00e9, dostato\u010dn\u00e9 a nevyhovuj\u00face.<\/p>\n

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Tento ve\u013emi d\u00f4myselne spracovan\u00fd syst\u00e9m umo\u017e\u0148uje aj presn\u00fa sp\u00e4tn\u00fa anal\u00fdzu hodnotenia, teda zisti\u0165 pre\u010do v\u00edno z\u00edskalo dan\u00fd po\u010det a v\u00a0\u010dom s\u00fa jeho siln\u00e9 a slab\u00e9 str\u00e1nky. Ka\u017ed\u00e9 v\u00edno za\u010d\u00edna na 50 bodoch, ktor\u00e9 s\u00fa mu automaticky udelen\u00e9 len za to, \u017ee je v\u00ednom.
\n\u010ealej sa hodnot\u00ed vzh\u013ead, \u010d\u00edros\u0165 a kvalita v\u00edna, za ktor\u00e9 m\u00f4\u017ee by\u0165 v\u00ednu udelen\u00fdch 5 bodov. Intenzita, jemnos\u0165 a kvalita v\u00f4ne zas prid\u00e1 v\u00ednu maxim\u00e1lne 10 bodov. Kvalita a perzistencia v\u00edna je hodn\u00e1 op\u00e4\u0165 10 bodov a a\u017e 15 bodov m\u00f4\u017ee v\u00edno z\u00edska\u0165 za svoju chu\u0165. Napokon, posledn\u00fdch 10 bodov sa v\u00ednu udel\u00ed za celkov\u00fd dojem. Stobodov\u00e9 v\u00edno je teda pod\u013ea hodnotenia kritikov perfektn\u00e9. Dosiahlo svoj vrchol, ni\u010d lep\u0161ie u\u017e neexistuje.<\/p>\n

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Klasick\u00e9 v\u00edna skvel\u00e9ho charakteru a \u0161t\u00fdlu zvy\u010dajne sk\u00f3ruj\u00fa na stupnici medzi 90 – 100 bodmi. Ve\u013emi dobr\u00e9, kvalitn\u00e9 v\u00edna maj\u00fa od 85 do 89 bodov, zatia\u013e \u010do v\u00ednam medzi 80 a 84 bodmi patria pr\u00edvlastky sol\u00eddne, pekne doroben\u00e9 v\u00edno. V\u00edna od 75 do 79 s\u00fa priemern\u00e9 v\u00edna na be\u017en\u00e9 pitie, ktor\u00e9 m\u00f4\u017eu vykazova\u0165 drobn\u00e9 nedostatky. Napokon, v\u00edna pod 74 bodov sa neodpor\u00fa\u010daj\u00fa. Hoci niektor\u00ed odborn\u00edci namietaj\u00fa, \u017ee toto hodnotenie je pr\u00edli\u0161 pr\u00edsne a rigidn\u00e9 a neberie do \u00favahy znev\u00fdhodnenie niektor\u00fdch \u0161t\u00fdlov v\u00edna, ktor\u00fdm 100-bodov\u00fd syst\u00e9m pr\u00edli\u0161 \u201enesadne\u201c \u2013 samotn\u00fd Parker je zn\u00e1mym milovn\u00edkom \u010derven\u00e9ho v\u00edna a biele sa do jeho rebr\u00ed\u010dka dostane len zriedkavo – t\u00fato stupnicu tak \u013eahko nie\u010do in\u00e9 nenahrad\u00ed.<\/p>\n

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Pln\u00fd po\u010det bodov toti\u017e v\u00ednu zaru\u010d\u00ed, \u017ee sa po \u0148om na pultoch obchodov len tak zapr\u00e1\u0161i. V\u00edno, ktor\u00e9 od neho z\u00edska 90 \u010di 91 bodov m\u00e1 omnoho v\u00e4\u010d\u0161iu \u0161ancu na predaj ako v\u00edno, ktor\u00e9 ohodnotil len na 89. Dokonca aj kritici uzn\u00e1vaj\u00fa, \u017ee t\u00e1to konzistentn\u00e1 stupnica kvality pomohla zv\u00fd\u0161i\u0165 celkov\u00fa kvalitu v\u00edna a hovoria, \u017ee tie\u017e ovplyvnila popularitu ur\u010dit\u00fdch druhov hrozna. Po\u010das svojej kari\u00e9ry udelil Robert Parker pln\u00fd po\u010det bodov len nie\u010do okolo 300 v\u00ednam. V\u00a0porovnan\u00ed s tis\u00edckami v\u00edn, ktor\u00e9 ro\u010dne ochutn\u00e1, je toto \u010d\u00edslo skuto\u010dne exkluz\u00edvne. Regi\u00f3n, ktor\u00fd vyprodukoval najviac 100-bodov\u00fdch v\u00edn, je franc\u00fazske \u00fadolie R\u00fdna.<\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 BARON PHILIPPE DE ROTHSCHILD IN 1922<\/p>\n

Po \u0148om nasleduje Bordeauxa Kalifornia. Zauj\u00edmavos\u0165ou je, \u017ee napr\u00edklad \u010cile e\u0161te nevyrobilo v\u00edno, ktor\u00e9mu by Parker udelil najvy\u0161\u0161iu poctu. T\u00e1 obi\u0161la aj americk\u00e9 \u0161t\u00e1ty Oregon, New York alebo Nov\u00fd Z\u00e9land. Vin\u00e1re\u0148 s najv\u00e4\u010d\u0161\u00edm po\u010dtom ocenen\u00fdch v\u00edn je franc\u00fazsky Chapoutier, ktor\u00fdm sa podarilo vyprodukova\u0165 a\u017e 34 v\u00edn ohodnoten\u00fdch 100 bodmi a napokon, a\u017e 11 ro\u010dn\u00edkov Guigal La Mouline, Cote Rotie z\u00edskalo v priebehu rokov 100 bodov, \u010d\u00edm sa stalo pod\u013ea Roberta Parkera najoce\u0148ovanej\u0161\u00edm v\u00ednom.
\nJeden z najlep\u0161\u00edch ro\u010dn\u00edkov v hist\u00f3rii v\u00edna bol v\u00fdnimo\u010dn\u00fd rok 2009. Nielen\u017ee Robert Parker vyhl\u00e1sil, \u017ee ro\u010dn\u00edk 2009 je najlep\u0161\u00edm ro\u010dn\u00edkom storo\u010dia, ale aj udelil pln\u00fd po\u010det sto bodov hne\u010f dev\u00e4\u0165n\u00e1stim v\u00ednam, z nich bolo osemn\u00e1s\u0165 \u010derven\u00fdch Ch\u00e2teau z Bordeaux a jedno biele, Ch\u00e2teau Pape Cl\u00e9ment Blanc 2009.<\/p>\n

Zauj\u00edmavos\u0165ou je, \u017ee najstar\u0161ie v\u00edno, ktor\u00e9 z\u00edskalo 100 bodov, je Chateau d’Yquem, Sauternes z roku 1811. Ten ist\u00fd ro\u010dn\u00edk je z\u00e1rove\u0148 najdrah\u0161\u00edm v\u00ednom z tohto rebr\u00ed\u010dka, jedna f\u013ea\u0161a v\u00e1s vyjde na 57 666 dol\u00e1rov. Stobodov\u00e9 v\u00edna v\u0161ak nemusia st\u00e1\u0165 stovky dol\u00e1rov, najlacnej\u0161ie exkluz\u00edvne v\u00edno je 1995 Chateau La Graviere Tirecul Vendange Tardive Cuvee Madame, za f\u013ea\u0161u v\u00edna zaplat\u00edte len 59 dol\u00e1rov. Aj Parkerov 100-bodov\u00fd syst\u00e9m m\u00e1 v\u0161ak svoju chybi\u010dku kr\u00e1sy.
\nNikde sa v \u0148om toti\u017e nehovor\u00ed, ako bude va\u0161e v\u00edno chuti\u0165 s jedlom. Stobodov\u00e9 v\u00edno m\u00f4\u017ee by\u0165 na papieri dokonal\u00e9, no k\u00a0va\u0161ej ve\u010deri \u00faplne nevhodn\u00e9. Preto je d\u00f4le\u017eit\u00e9 nau\u010di\u0165 sa o vlastnostiach mnoh\u00fdch v\u00edn, o tom, ako sa vyv\u00edjaj\u00fa a sp\u00e1jaj\u00fa s r\u00f4znymi ingredienciami.
\nJe tie\u017e rovnako d\u00f4le\u017eit\u00e9 porozumie\u0165 vlastn\u00e9mu vkusu vo v\u00edne a ako sa aj ten postupom \u010dasu men\u00ed a vyv\u00edja. Rozpr\u00e1vajte sa s kamar\u00e1tmi, p\u00fdtajte sa na ich odpor\u00fa\u010dania, vzdel\u00e1vajte sa pomocou rozhovorov so someli\u00e9rmi v re\u0161taur\u00e1ci\u00e1ch \u010di pivni\u010dn\u00fdch majstrov vo vin\u00e1rstvach. Lebo bez toho, aby ste v\u00ednu skuto\u010dne rozumeli a vedeli si ho vychutna\u0165, bude aj stovka na f\u013ea\u0161i v\u017edy iba \u010d\u00edslom.<\/p>\n

Text: www.wineplanet.sk<\/a><\/p>\n

<\/a><\/p>\n

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

Nau\u010dte sa hodnoti\u0165 v\u00edno, ako skuto\u010dn\u00fd odborn\u00edk. Na ot\u00e1zku, ako chut\u00ed stobodov\u00e9 v\u00edno, sa d\u00e1 odpoveda\u0165 len jedin\u00fdm slovom \u2013 \u00fa\u017easne. Dne\u0161n\u00fd trh n\u00e1m pon\u00faka nespo\u010detn\u00e9 mno\u017estvo rozli\u010dn\u00fdch druhov v\u00edna a orientova\u0165 sa v\u00a0nich maj\u00fa probl\u00e9m aj profesion\u00e1li. Overen\u00fd syst\u00e9m hodnotenia, na ktor\u00fd sa m\u00f4\u017eete spo\u013eahn\u00fa\u0165, teda u\u013eah\u010duje v\u00fdber pre v\u0161etk\u00fdch. \u010ci u\u017e o v\u00edne […]<\/p>\n","protected":false},"author":7,"featured_media":80251,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50,43],"tags":[],"class_list":["post-80248","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-radim-vam","category-technologie","eq-blocks"],"_links":{"self":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/80248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/comments?post=80248"}],"version-history":[{"count":4,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/80248\/revisions"}],"predecessor-version":[{"id":80262,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/posts\/80248\/revisions\/80262"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media\/80251"}],"wp:attachment":[{"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/media?parent=80248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/categories?post=80248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.slovaklinesmagazin.sk\/cms\/wp-json\/wp\/v2\/tags?post=80248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}