{"id":196,"date":"2023-01-30T06:01:05","date_gmt":"2023-01-30T06:01:05","guid":{"rendered":"https:\/\/winepoint.ro\/blog\/?p=196"},"modified":"2023-01-30T07:06:55","modified_gmt":"2023-01-30T07:06:55","slug":"spicuiri-din-degustarea-vinului-de-jancis-robinson-obe-mw","status":"publish","type":"post","link":"https:\/\/winepoint.ro\/blog\/2023\/01\/30\/spicuiri-din-degustarea-vinului-de-jancis-robinson-obe-mw\/","title":{"rendered":"Spicuiri din Degustarea vinului de Jancis Robinson OBE, MW"},"content":{"rendered":"

Jancis Robinson este una dintre vocile cele mai autorizate \u015fi mai iubite din lumea a vinului. Este licen\u0163iat\u0103 \u00een matematic\u0103 \u015fi filosofie la Oxford University, fiind, totodat\u0103, prima persoan\u0103 venit\u0103 din afara domeniului \u0219i care a ob\u0163inut calificarea maxim\u0103 de Master of Wine*. A scris sau a fost co-autor al unui num\u0103r impresionant de c\u0103r\u0163i, dintre care The Oxford Companion to Wine<\/em> \u015fi The World Atlas of Wine<\/em>, scris\u0103 \u00een colaborare cu Hugh Johnson, sunt lucr\u0103ri de referin\u0163\u0103 \u00een \u00eentreaga lume. Apreciat om de televiziune, degust\u0103tor \u015fi critic, ea are o rubric\u0103 s\u0103pt\u0103m\u00e2nal\u0103 \u00een Financial Times<\/em> \u015fi este consultant pentru pivni\u0163ele regale. Jancis este invitat\u0103 \u00een \u00eentreaga lume s\u0103 \u0163in\u0103 cursuri despre vin \u015fi s\u0103 fac\u0103 parte din juriile marilor concursuri de specialitate. A primit numeroase distinc\u0163ii interna\u0163ionale, iar \u00een 1999 prestigioasa revist\u0103 Decanter<\/em> a declarat-o \u201cPersonalitatea Anului\u201d. \u00cen 2003, Regina Elisabeta II i-a acordat titlul de OBE**.<\/p>\n

\"\"
Photo credit: New York Times.<\/figcaption><\/figure>\n

*MW – Master of Wine este cea mai \u00eenalt\u0103 calificare profesional\u0103 din industria vinului, atribuit\u0103 de The Institute of Masters of Wine din Marea Britanie. Jancis Robinson a devenit MW \u00een 1984, fiind prima persoan\u0103 din afara industriei care a reu\u015fit s\u0103 dob\u00e2ndeasc\u0103 prestigioasa calificare. \u00cen prezent, \u00een lume exist\u0103 414 MW.<\/p>\n

**OBE \u2013 Officer of the Order of the British Empire, este cel mai important ordin cavaleresc al Imperiului Britanic, instituit de regele George V la 4 iunie 1917.<\/p>\n

Degustarea vinului<\/em> (How to Taste Wine, \u00een original) este ghidul clasic al novicilor \u015fi cunosc\u0103torilor deopotriv\u0103, fiind prima carte care descifreaz\u0103 vinul prin exerci\u0163ii practice de degustare. Cei ce o parcurg \u00eenva\u0163\u0103 s\u0103 recunoasc\u0103 cele mai cunoscute soiuri de struguri, de la Chardonnay \u015fi Riesling la Pinot Noir \u015fi Cabernet Sauvignon, dar \u015fi cum s\u0103 evalueze dulcea\u0163a, aciditatea, fructuozitatea sau corpolen\u0163a unui vin. Nu lipsesc nici sfaturi specifice despre cum se alege vinul la restaurant \u015fi despre potrivirea vinului cu m\u00e2ncarea. Sau, \u00een cuvintele autoarei: \u201eAcest ghid \u201clichid\u201d e menit s\u0103 v\u0103 \u0163in\u0103 companie atunci c\u00e2nd gusta\u0163i un pahar de vin, explic\u00e2ndu-v\u0103 de ce vinurile au gusturi at\u00e2t de diferite \u015fi ajut\u00e2ndu-v\u0103 s\u0103 deveni\u0163i (dintr-un consumator ignorant) un degust\u0103tor informat, capabil s\u0103 savureze pl\u0103cerea.<\/p>\n

Edi\u021bia ap\u0103rut\u0103 \u00een 2010 \u0219i tradus\u0103 de Maia Banciu este epuizat\u0103, dar cei care st\u0103p\u00e2nesc limba englez\u0103 \u0219i sunt prea ocupa\u021bi pentru a urma cursurile WSET o g\u0103sesc online. P\u00e2n\u0103 atunci, spicuim c\u00e2te ceva din \u201dacest manual de degustare care poveste\u015fte cum se face vinul, v\u0103 explic\u0103 cum clima \u015fi m\u0103rimea sticlei \u00eei influen\u0163eaz\u0103 gustul \u015fi v\u0103 \u00eenva\u0163\u0103 cum s\u0103-l servi\u0163i \u015fi s\u0103-l be\u0163i pentru a-l savura la maximum.\u201d, a\u0219a cum ne spune autoarea.<\/p>\n

\u201d Un adult mediu poate detecta peste 1000 de arome diferite, multe dintre ele reg\u0103sindu-se \u00een vin. Prin urmare, mecanismul dumneavoastr\u0103 gustativ este deja dotat necesare pentru a face fa\u0163\u0103 materiei prime. V\u0103 lipse\u015fte doar \u00eendrumarea \u015fi un pic de \u00eencredere. Nu exist\u0103 degust\u0103tori \u00eenn\u0103scu\u0163i. Vor \u00eent\u00e2mpina oarecare dificult\u0103\u0163i doar cei c\u0103rora anumite dizabilit\u0103\u0163i fizice le-au afectat gustul; iar la degust\u0103rile \u00een orb (degust\u0103rimenite s\u0103 identifice un vin c\u0103ruia nu i se cunoa\u015fte numele), novicii se descurc\u0103, demulte ori, mai bine, deoarece percep\u0163iile lor nu sunt influen\u0163ate deexperien\u0163e anterioare.\u201d<\/p>\n

\u00cen ciuda sugestiilor unor \u201ccunosc\u0103tori\u201d autoproclama\u0163i, nu exist\u0103 reguli \u00een evaluarea vinului. Degustarea este o \u00eendeletnicire esen\u0163ialmente subiectiv\u0103. Exist\u0103 vinuri defecte din punct de vedere tehnic pe care unii degust\u0103tori le g\u0103sesc foarte pl\u0103cute. Exist\u0103, de asemenea, vinuri faimoase care au suficien\u0163i admiratori pentru a justifica un pre\u0163 ridicat \u2013 ceamai cuantificabil\u0103 unitate dem\u0103sur\u0103 a unui vin \u2013 dar ele pot s\u0103 nu fie pe gustul tuturor consumatorilor. Nu trebuie s\u0103 v\u0103 sim\u0163i\u0163i niciodat\u0103 \u201cobliga\u0163i\u201d s\u0103 v\u0103 plac\u0103 sau s\u0103 nu v\u0103 plac\u0103 un vin. Conteaz\u0103 doar s\u0103 v\u0103 fac\u0103 pl\u0103cere s\u0103-l be\u0163i.\u201d<\/p>\n

\u201d…limba ne d\u0103 senza\u0163ii foarte puternice. Aproape toate papilele gustative (\u00een num\u0103r de 500-10 000) se afl\u0103 pe limb\u0103, fiecare dintre ele fiind capabil\u0103 s\u0103 simt\u0103 senza\u0163iile gustative de baz\u0103. Fiecare papil\u0103 gustativ\u0103 include de la 50 p\u00e2n\u0103 la 100 de celule specializate \u00een identificarea senza\u0163iilor gustative primare<\/em>. Fiziologii au identificat cel pu\u0163in patru \u2013 dulce, acru, s\u0103rat \u015fi amar \u2013 \u015fi continu\u0103 s\u0103 dezbat\u0103 asupra altora, precum uleios, alcalin, gras, \u201emetalic\u201d \u015fi ceva numit \u201eumami\u201d, exemplificat, \u00een primul r\u00e2nd, de glutamatul monosodic. Primele patru con\u0163in un model foarte util \u015fi se crede c\u0103 fiecare e perceput\u0103 de o anumit\u0103 parte a limbii. Desigur, sensibilitatea difer\u0103 de la un individ la altul, dar ave\u0163i acum posibilitatea s\u0103 identifica\u0163i care zon\u0103 a limbii dumneavoastr\u0103 este cea mai sensibil\u0103 la fiecare gust. Tocmai de aceea, e important s\u0103 v\u0103 \u00eembiba\u0163i bine limba cu tot ceea ce gusta\u0163i. Pe scurt: umple\u0163i bine gura.\u201d<\/p>\n

\u201dDulce – Papilele gustative care identific\u0103 senza\u0163ia de dulce sunt concentrate \u00een jurul v\u00e2rfului limbii.<\/p>\n

\u201dChiar dac\u0103 gustul dulce (sau opusul lui, gustul sec) este cel mai evident dintre cele patru senza\u0163ii gustative primare, gustul vital pentru vin este cel acru.<\/em>\u201d<\/p>\n

\u201dAcru – Acreala este o m\u0103sur\u0103 a acidit\u0103\u0163ii, aceasta exist\u00e2nd \u00een cantitate mare \u00een sucul de l\u0103m\u00e2ie \u015fi \u00een o\u0163et, fiind aproape inexistent\u0103 \u00een f\u0103in\u0103 \u015fi ap\u0103. Marginile superioare ale limbii (dinspre fundul gurii, adic\u0103) sunt cele mai sensibile la aciditate.\u201d<\/p>\n

\u201dS\u0103rat – Un gust de baz\u0103 cu importan\u0163\u0103 vital\u0103 pentru m\u00e2ncare, dar rareori g\u0103sit \u00een vin. Sherry-ul sec, indiferent de culoare, poate fi pu\u0163in s\u0103rat, iar eu simt uneori o urm\u0103 de sare \u00een vinurile ro\u015fii din Chile, \u00een cele albe din Noua Zeeland\u0103 \u015fi \u00een multe Syrah-uri din nordul Ronului, precum Hermitage \u015fi Crozes-Hermitage, dar aceste intruziuni saline \u00een lumea vinului sunt excep\u0163ionale. Mie mi se pare c\u0103 acest gust este perceput de zona median\u0103 din fa\u0163a marginilor posterioare ultra-sensibile la acid \u015fi por\u0163iuni din marginile frontale.\u201d<\/p>\n

\u201dAmar – Aceasta este cea de a patra \u015fi ultima senza\u0163ie gustativ\u0103 perceput\u0103 de limb\u0103. Cea mai sensibil\u0103 este partea posterioar\u0103 plat\u0103 a limbii. Ca \u015fi gustul s\u0103rat, cel amar este mult mai pu\u0163in important pentru vin dec\u00e2t cel dulce sau acru\/acid, dar multe vinuri italiene\u015fti las\u0103 un gust amar \u00een partea posterioar\u0103 a limbii. (Am\u0103reala este deseori confundat\u0103 cu taninul, dar ve\u0163i vedea c\u0103 ea afecteaz\u0103 o parte diferit\u0103 a limbii).\u201d<\/p>\n

Va urma…<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Jancis Robinson este una dintre vocile cele mai autorizate \u015fi mai iubite din lumea a vinului. Este licen\u0163iat\u0103 \u00een matematic\u0103 \u015fi filosofie la Oxford University, fiind, totodat\u0103, prima persoan\u0103 venit\u0103 din afara domeniului \u0219i care a ob\u0163inut calificarea maxim\u0103 de Master of Wine*. A scris sau a fost co-autor al unui num\u0103r impresionant de c\u0103r\u0163i,…<\/p>\n","protected":false},"author":6,"featured_media":197,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,3],"tags":[],"yoast_head":"\nSpicuiri din Degustarea vinului de Jancis Robinson OBE, MW<\/title>\n<meta name=\"description\" content=\"Jancis Robinson este una dintre vocile cele mai autorizate \u015fi mai iubite din lumea a vinului. Afl\u0103 mai multe. 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