{"id":8421,"date":"2021-11-25T08:32:07","date_gmt":"2021-11-25T10:32:07","guid":{"rendered":"https:\/\/petruscaffe.com\/?p=8421"},"modified":"2022-02-07T07:53:16","modified_gmt":"2022-02-07T09:53:16","slug":"saveti-i-pravila-besprekorne-vinske-usluge","status":"publish","type":"post","link":"https:\/\/petruscaffe.com\/ru\/saveti-i-pravila-besprekorne-vinske-usluge\/","title":{"rendered":"Saveti I Pravila Besprekorne Vinske Usluge"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Poslednjih godina smo svedoci ponovnog otkri\u0107a vina i sve je vi\u0161e strastvenih ljudi prema ovom divnom pi\u0107u, posebno me\u0111u mladim ljudima i damama.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Figura sommeliera u na\u0161em ugostiteljstvu jo\u0161 uvek nije rasprostranjena. Naravno, vinski stru\u010dnjak povec\u0301ava kvalitet usluge u restoranu, ali to svakako povla\u010di i tro\u0161kove koje ne mogu svi ugostitelji priu\u0161titi. Iako se u restoranima <a href=\"https:\/\/petruscaffe.com\/ru\/bar\/\">vinska usluga<\/a> ponekad smatra poslednjom karikom u lancu, ipak bi ona trebala biti besprekorna da bi se ispo\u0161tovao rad i trud vinogradara, enologa itd.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Bilo kako bilo, trebalo bi poznavati dobre manire vezane za poslu\u017eivanje vina. Vino i njegove kvalitete treba po\u0161tovati, a ne uni\u0161tavati pogre\u0161nim odnosom prema njemu.<\/span><\/p>\n<h2>Saveti i pravila za besprekornu vinsku uslugu u restoranu:<\/h2>\n<ul>\n<li aria-level=\"1\"><b>Kako predstaviti vino za stolom?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Pre nego \u0161to se upustite u poslu\u017eivanje vina gostima, morate im ga predstaviti. Crno vino se prinosi u korpi za vino ili ru\u010dno. Za bela vina fla\u0161u treba staviti u kantu, napola napunjenu ledom i vodom i prineti je na tanjiru. Kad do\u0111ete za sto, poklonite bocu gostu tako \u0161to c\u0301ete otic\u0301i s desne strane i sa etiketom okrenutom prema njemu. Jasno najavite vino: naziv vina, naziv sorte, berba, klasifikacija ako postoji i ime proizvo\u0111a\u010da.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Kod samog predstavljanja vina postoje razli\u010dite \u0161kole mi\u0161ljenja. Jedni veruju da se prezentacija vina mora odr\u017eati s dolaskom boce, ali ako je prioritet pomoc\u0301i kupcu da odabere, mo\u017eda bi bilo bolje na\u010diniti ovaj korak u vreme izbora.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pri tome ne treba zaboraviti objasniti gostima za\u0161to verujete da je odre\u0111eno vino savr\u0161eno za kombinovanje s odabranim jelima i tako im dati predlog, obave\u0161tavajuc\u0301i ih da c\u0301e uvek moc\u0301i odabrati drugo vino koje c\u0301e kombinovati sa sledec\u0301im jelima.<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Kako poslu\u017eiti vino za stolom?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Bonton zahteva da poslu\u017eene boce budu jasno vidljive za goste, ali da nisu prisutne na stolu. Vino se slu\u017ei tako \u0161to ga sipate s desne strane gosta<\/span><b>.<\/b><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-8423\" src=\"https:\/\/petruscaffe.com\/wp-content\/uploads\/2021\/11\/pexels-timur-saglambilek-66636-571x400.jpg\" alt=\"poslu\u017eivanje vina\" width=\"571\" height=\"400\" srcset=\"https:\/\/petruscaffe.com\/wp-content\/uploads\/2021\/11\/pexels-timur-saglambilek-66636-571x400.jpg 571w, https:\/\/petruscaffe.com\/wp-content\/uploads\/2021\/11\/pexels-timur-saglambilek-66636-768x538.jpg 768w, https:\/\/petruscaffe.com\/wp-content\/uploads\/2021\/11\/pexels-timur-saglambilek-66636-1536x1075.jpg 1536w, https:\/\/petruscaffe.com\/wp-content\/uploads\/2021\/11\/pexels-timur-saglambilek-66636-2048x1434.jpg 2048w\" sizes=\"(max-width: 571px) 100vw, 571px\" \/><\/p>\n<ul>\n<li aria-level=\"1\"><b>Kako odabrati pravu \u010da\u0161u?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Kada pomislimo da vrsta stakla mo\u017eda nec\u0301e uticati na ukus, pravimo veliku gre\u0161ku. Oblik \u010da\u0161e zapravo doprinosi maksimalnom uzdizanju nekih karakteristika vina.<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Koliko \u010da\u0161a se postavlja za stolom?\u00a0<\/span><\/i><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Najmanje tri: jedno za crno vino, jedno za belo vino i jedno za vodu, \u010detvrto se mo\u017ee dodati za penu\u0161avo vino. Moraju biti bez boje i mirisa kako ne bi ometali hromatske nijanse i arome vina.<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Da li \u010da\u0161e postaviti redovno ili okrenute naopako?\u00a0<\/span><\/i><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Postoji prava debata o ovom pitanju, izme\u0111u onih koji smatraju da je \u010da\u0161a okrenuta naopa\u010dke rezultat preterane brige i onih koji s druge strane, smatraju da je potrebno izbec\u0301i prljanje \u010da\u0161e pra\u0161inom ili spolja\u0161njim agensima.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Re\u0161enje je, kao i uvek, negde izme\u0111u. Postavljanje \u010da\u0161a u restoranu bi trebalo da bude organizovano tako da \u010da\u0161e budu okrenute naopako kada sto \u201emiruje\u201c, odnosno jo\u0161 uvek nema nikoga da ga zauzme. Nakon \u0161to je sto dodeljen, konobar c\u0301e morati da okrene \u010da\u0161e, neposredno pre nego \u0161to gosti sednu.<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Od \u010dega bi trebalo da budu \u010da\u0161e za vino?<\/span><\/i><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Kori\u0161c\u0301enje plasti\u010dnih \u010da\u0161a apsolutno ne dolazi u obzir. \u010cak i najnovije elegantnije verzije, kod kojih je jasno da opona\u0161aju kristalne pehare, treba odbaciti. Plastika je materijal koji zaga\u0111uje ne samo planetu, vec\u0301 i na\u0161e iskustvo ukusa. \u010ca\u0161e koje se koriste u restoranu su staklene \u010da\u0161e, sa tankim zidovima, koji u dodiru sa usnama izazivaju prijatnost.<\/span> <span style=\"font-weight: 400;\">Idealne \u010da\u0161e za vina napravljene su od kristala i sa duga\u010dkom dr\u0161kom: prsti ne smeju dodirivati povr\u0161inu \u010da\u0161e, menjajuc\u0301i temperaturu poslu\u017eivanja vina.<\/span><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><i><span style=\"font-weight: 400;\">Koji oblik \u010da\u0161e je za koju vrstu vina?<\/span><\/i><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Veli\u010dina i zapremina \u010da\u0161e variraju u zavisnosti od toga da li poslu\u017eujete belo vino, crveno vino, roze vino ili penu\u0161avo vino.\u00a0<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Bela vina<\/span><\/i><span style=\"font-weight: 400;\"> &#8211; poslu\u017eivanje vina je u dugim \u010da\u0161ama sa malim \u201etrbuhom\u201c kako bi im se omoguc\u0301ilo da izraze svu sve\u017einu i voc\u0301ne note. \u010ca\u0161a u obliku tulipana najvi\u0161e doprinosi oksigeniranju bukea lakih i sve\u017eih belih vina, dok \u010da\u0161a <\/span><span style=\"font-weight: 400;\">sa manjim balonom, uglavnom u obliku slova U i sa manjim obodom,<\/span><span style=\"font-weight: 400;\"> pobolj\u0161ava starija vina sa vec\u0301om slo\u017eeno\u0161c\u0301u aroma i ukusa.\u00a0<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Crna vina<\/span><\/i><span style=\"font-weight: 400;\"> &#8211; za ovo poslu\u017eivanje vina treba izabrati vec\u0301e i ra\u0161irene \u010da\u0161e kojima je potreban vec\u0301i kontakt sa kiseonikom kako bi oslobodili svoju slo\u017eenost mirisa i ukusa.\u00a0<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Penu\u0161ava vina<\/span><\/i><span style=\"font-weight: 400;\"> &#8211; tradicija zahteva \u010da\u0161u za slatka i flautu za suva. Danas se dizajniraju prilago\u0111ene \u010da\u0161e kako bi pobolj\u0161ale do\u017eivljaj ukusa.<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">Desertna vina &#8211; <\/span><\/i><span style=\"font-weight: 400;\">za desertno poslu\u017eivanje vina, slu\u017ee se <\/span><span style=\"font-weight: 400;\">u manjim \u010da\u0161ama sa su\u017eenim vrhom. Ova vina sadr\u017ee ve\u0107i procenat alkohola, pa se iz tog razloga slu\u017ee u \u010da\u0161ama manje zapremine.\u00a0<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Kako otvoriti bocu vina?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Vino se otvara u prisustvu gostiju, pri tome paze\u0107i da se plutani \u010dep izvadi ne\u017eno i u jednom komadu.<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Kako se sipa vino gostima?\u00a0<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Osobi koja je naru\u010dila vino treba prvoj sipati i kada ona proba vino, sa\u010dekati odobrenje da se poslu\u017ee i ostali gosti. Dame treba uslu\u017eiti prve, starije pa mla\u0111e, nakon toga mu\u0161karce i na kraju osobu koja je probala vino. Boca ne dodiruje \u010da\u0161u prilikom sipanja vina. Najbolje je sipati crno vino do tre\u0107ine, a belo do polovine \u010da\u0161e.\u00a0<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Na kojoj temperaturi poslu\u017eiti vino?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Raspon radne temperature vina je veoma \u0161irok i krec\u0301e se od minimalno 6\u00b0- 8\u00b0C\u00a0 za bela i penu\u0161ava vina do 18\u00b0-20\u00b0C za punija crvena vina. Nije te\u0161ko zapamtiti odgovarajuc\u0301u temperaturu za svako vino (obi\u010dno je prikazano na etiketi).<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><b>Da li je potrebno dekantiranje vina?<\/b><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Crvena vina svakako treba dekantirati, jer se tako neutrali\u0161u male vinske mane prouzrokovane kvascima (neprijatni mirisi i sli\u010dno) i odstranjuju hemijske komponente poput tiola.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ako \u017eelite da se prepustite u\u017eivanju u dobrom vinu, do\u0111ite u kafe galeriju bar <\/span><a style=\"color: #ab7a2b;\" href=\"https:\/\/petruscaffe.com\/ru\/kontakt\/\"><span style=\"font-weight: 400;\">\u201ePetrus\u201c<\/span><\/a><span style=\"font-weight: 400;\">. Uzdravlje! <\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Poslednjih godina smo svedoci ponovnog otkri\u0107a vina i sve je vi\u0161e strastvenih ljudi prema ovom divnom pi\u0107u, posebno me\u0111u mladim ljudima i damama.\u00a0 Figura sommeliera u na\u0161em ugostiteljstvu jo\u0161 uvek nije rasprostranjena. Naravno, vinski stru\u010dnjak povec\u0301ava kvalitet usluge u restoranu, ali to svakako povla\u010di i tro\u0161kove koje ne mogu svi ugostitelji priu\u0161titi. Iako se u [&hellip;]<\/p>","protected":false},"author":1,"featured_media":10012,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-sr"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Saveti I Pravila Besprekorne Vinske Usluge | PETRUS<\/title>\n<meta name=\"description\" content=\"U restoranima vinska usluga ponekad smatra poslednjom karikom, ipak ona bi trebala biti besprekorna da bi se ispo\u0161tovao rad i trud vinogradara, enologa...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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