{"id":2025,"date":"2026-07-25T07:52:21","date_gmt":"2026-07-25T07:52:21","guid":{"rendered":"https:\/\/www.restaurantadriatic.com\/?p=2025"},"modified":"2026-08-19T13:12:16","modified_gmt":"2026-08-19T13:12:16","slug":"koje-vino-ide-uz-ribu","status":"publish","type":"post","link":"https:\/\/www.restaurantadriatic.com\/hr\/koje-vino-ide-uz-ribu\/","title":{"rendered":"Koje vino ide uz ribu? Vodi\u010d po vrsti ribe i na\u010dinu pripreme"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2025\" class=\"elementor elementor-2025\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-27cf96a6 elementor-section-height-full elementor-section-boxed elementor-section-height-default elementor-section-items-middle\" data-id=\"27cf96a6\" data-element_type=\"section\" data-e-type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t\t<div class=\"elementor-background-overlay\"><\/div>\n\t\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-24b8076c elementor-invisible\" data-id=\"24b8076c\" data-element_type=\"column\" data-e-type=\"column\" data-settings=\"{&quot;animation&quot;:&quot;slideInDown&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-603c7fa7 elementor-widget elementor-widget-heading\" data-id=\"603c7fa7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">Koje vino ide uz ribu? Vodi\u010d po vrsti ribe i na\u010dinu pripreme<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-6a2ae90a clearfix elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"6a2ae90a\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-90755a9\" data-id=\"90755a9\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6daf3c22 elementor-widget elementor-widget-text-editor\" data-id=\"6daf3c22\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pravilo prema kojem uz ribu uvijek ide bijelo vino mo\u017ee poslu\u017eiti kao po\u010detna smjernica, ali nije dovoljno za pravi odabir. Brancin na le\u0161o, tuna sa \u017eara i srdele bitno se razlikuju po teksturi, masno\u0107i i intenzitetu okusa, zbog \u010dega uz njih nikako ne pristaje isti stil vina.<\/p><p>Va\u017ean je i sam na\u010din pripreme. Nje\u017ena, kuhana riba tra\u017ei laganije i svje\u017eije vino, dok \u017ear, umak od raj\u010dice ili bogatija buzara dopu\u0161taju punija bijela vina, suhi ros\u00e9, a ponekad i lagano crno vino. U Adriaticu, <a href=\"https:\/\/www.restaurantadriatic.com\/hr\/riblji-restoran-split\/\">restoranu specijaliziranom za ribu i plodove mora<\/a>, pri odabiru vina uzimamo u obzir cijelo jelo: vrstu ribe, na\u010din pripreme, priloge i umake.\u00a0<\/p><p>U nastavku vam donosimo prakti\u010dne preporuke koje \u0107e vam pomo\u0107i da lak\u0161e procijenite koje vino ide uz ribu, bilo da jelo pripremate kod ku\u0107e ili ga naru\u010dujete u restoranu.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-46861d84 elementor-widget elementor-widget-heading\" data-id=\"46861d84\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Preporu\u010dena vina uz ribu \u2013 kratki pregled<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6c020fe7 elementor-widget elementor-widget-text-editor\" data-id=\"6c020fe7\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ne postoji jedna sorta koja univerzalno odgovara svim ribljim jelima. Sljede\u0107a tablica donosi osnovne preporuke koje uvijek valja prilagoditi specifi\u010dnom na\u010dinu pripreme, umacima i osobnom ukusu.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1a7097a elementor-widget elementor-widget-html\" data-id=\"1a7097a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<table class=\"custom-table\">\n  <thead>\n    <tr>\n      <th>Vrsta ribe ili jela<\/th>\n      <th>Preporu\u010deno vino<\/th>\n      <th>Za\u0161to?<\/th>\n    <\/tr>\n  <\/thead>\n  <tbody>\n    <tr>\n      <td>Brancin, orada i bla\u017ea bijela riba<\/td>\n      <td>Debit, mara\u0161tina, sauvignon blanc<\/td>\n      <td>Svje\u017eina vina ne prekriva nje\u017ean okus ribe<\/td>\n    <\/tr>\n    <tr>\n      <td>Bijela riba na le\u0161o<\/td>\n      <td>Debit, \u017elahtina, mlada mara\u0161tina<\/td>\n      <td>Lagano tijelo odgovara jednostavnoj pripremi<\/td>\n    <\/tr>\n    <tr>\n      <td>Bijela riba sa \u017eara<\/td>\n      <td>Po\u0161ip, grk, punija malvazija<\/td>\n      <td>Punije vino prati aromu dima, koricu i maslinovo ulje<\/td>\n    <\/tr>\n    <tr>\n      <td>Srdele, in\u0107uni i druga plava riba<\/td>\n      <td>Po\u0161ip, suhi ros\u00e9, lagano crno vino<\/td>\n      <td>Izra\u017eeniji okus ribe tra\u017ei punije vino<\/td>\n    <\/tr>\n    <tr>\n      <td>Tuna sa \u017eara<\/td>\n      <td>Odle\u017eani po\u0161ip, chardonnay, ros\u00e9, pinot crni<\/td>\n      <td>\u010cvrsta i mesnata tekstura podnosi punije vino<\/td>\n    <\/tr>\n    <tr>\n      <td>Losos<\/td>\n      <td>Chardonnay, pinot sivi, ros\u00e9, pinot crni<\/td>\n      <td>Svje\u017eina vina uravnote\u017euje masno\u0107u ribe<\/td>\n    <\/tr>\n    <tr>\n      <td>Pr\u017eena riba<\/td>\n      <td>Suhi pjenu\u0161ac, debit, sauvignon blanc<\/td>\n      <td>Kiselost i mjehuri\u0107i osvje\u017eavaju nepce<\/td>\n    <\/tr>\n    <tr>\n      <td>Brudet<\/td>\n      <td>Puniji po\u0161ip, suhi ros\u00e9, lagano crno vino<\/td>\n      <td>Vino treba pratiti raj\u010dicu, za\u010dine i puno\u0107u umaka<\/td>\n    <\/tr>\n    <tr>\n      <td>\u0160koljke i kamenice<\/td>\n      <td>Suhi pjenu\u0161ac, mineralno bijelo vino<\/td>\n      <td>Svje\u017eina odgovara slanosti i morskim aromama<\/td>\n    <\/tr>\n    <tr>\n      <td>Lignje i hobotnica<\/td>\n      <td>Debit, po\u0161ip, mara\u0161tina, suhi ros\u00e9<\/td>\n      <td>Odabir ovisi o tome jesu li pripremljene na \u017earu, pr\u017eene ili u umaku<\/td>\n    <\/tr>\n  <\/tbody>\n<\/table>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4030b0f2 elementor-widget elementor-widget-heading\" data-id=\"4030b0f2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Kako odabrati vino uz ribu\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-738a154c elementor-widget elementor-widget-text-editor\" data-id=\"738a154c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Najbolje vino uz ribu je ono koje prati intenzitet jela i zadr\u017eava dovoljno svje\u017eine da nakon svakog zalogaja osvje\u017ei nepce. Vrsta ribe dobra je polazi\u0161na to\u010dka, ali na kona\u010dan odabir \u010desto jo\u0161 vi\u0161e utje\u010du masno\u0107a, na\u010din pripreme i umak.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e906a3f elementor-widget elementor-widget-heading\" data-id=\"e906a3f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Osnovno na\u010delo: uskladite te\u017einu i kiselost vina s ribom\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d8abf9a elementor-widget elementor-widget-text-editor\" data-id=\"d8abf9a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Lagane ribe nje\u017ene teksture najbolje pristaju uz vina lak\u0161eg tijela. Brancin ili orada na le\u0161o lako bi izgubili svoju suptilnost uz te\u017ea, odle\u017eana vina, dok autohtoni debit, mara\u0161tina ili svje\u017ei sauvignon blanc pru\u017eaju idealan balans bez prekrivanja okusa ribe.<\/p><p>Masnije i mesnatije vrste ribe tra\u017ee vino punijeg tijela. Tuna, losos i krupnija plava riba mogu podnijeti strukturu odle\u017eanog po\u0161ipa, chardonnaya, izra\u017eenijeg ros\u00e9a ili laganog crnog vina.\u00a0<\/p><p>Kiselost je posebno va\u017ena kod jela s maslinovim uljem, pr\u017eenom koricom i masnijim ribama, jer ona &#8220;re\u017ee&#8221; masno\u0107u i sprje\u010dava da spoj hrane i pi\u0107a djeluje te\u0161ko.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b69f85e elementor-widget elementor-widget-heading\" data-id=\"b69f85e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Za\u0161to bijelo vino nije uvijek najbolji izbor\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-371e11e elementor-widget elementor-widget-text-editor\" data-id=\"371e11e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Bijelo vino je klasi\u010dan izbor uz ribu jer obi\u010dno ima dovoljno kiselosti i nema izra\u017eene tanine. Ipak, boja vina sama po sebi ne govori ho\u0107e li ono pristajati odre\u0111enom jelu.<\/p><p>Vrlo lagano bijelo vino mo\u017ee djelovati preslabo uz tunu sa \u017eara, dimljenu ribu ili brudet s bogatim umakom. S druge strane, sna\u017ean i odle\u017ean chardonnay mo\u017ee prekriti nje\u017ean okus bijele ribe.<\/p><p>Mnogo su va\u017eniji svje\u017eina, puno\u0107a i stil vina. Suhi ros\u00e9 ili lagano crno vino ponekad \u0107e znatno bolje pratiti mesnatu ribu od bilo kojeg bijelog vina koje nema dovoljno izra\u017een okus.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0a6aa04 elementor-widget elementor-widget-heading\" data-id=\"0a6aa04\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Kada crno vino mo\u017ee biti pravi izbor<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0e91ea8 elementor-widget elementor-widget-text-editor\" data-id=\"0e91ea8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Crno vino mo\u017ee pristajati uz tunu, lososa, sabljarku i druge ribe \u010dvrste, mesnate teksture. Najbolje funkcioniraj ulak\u0161a crna vina s izra\u017eenom svje\u017einom i malo tanina, poput pinota crnog.<\/p><p>Takvo vino treba poslu\u017eiti blago rashla\u0111eno. Pretoplo i jako taninsko crno vino mo\u017ee uz ribu djelovati te\u0161ko, a ponekad ostaviti i neugodan metalan okus.<\/p><p>Uz nje\u017enu bijelu ribu, kamenice i druga sirova morska jela prednost i dalje imaju svje\u017ea bijela vina, pjenu\u0161ci i lagani ros\u00e9.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b39537c elementor-widget elementor-widget-heading\" data-id=\"b39537c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Kako vrsta ribe i na\u010din pripreme zajedno odre\u0111uju izbor\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-43a8fb65 elementor-widget elementor-widget-text-editor\" data-id=\"43a8fb65\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Ista riba mo\u017ee tra\u017eiti razli\u010dito vino ovisno o tome poslu\u017euje li se sirova, kuhana, pr\u017eena ili pe\u010dena na \u017earu. Primjerice, file brancina na le\u0161o tra\u017ei znatno suptilniju pratnju od cijelog brancina sa \u017eara, \u010diji okus poja\u010davaju korica, miris dima i kvalitetno maslinovo ulje.\u00a0<\/p><p>Umak je jo\u0161 jedan klju\u010dan faktor koji odre\u0111uje smjer odabira vina. Riba u kremastom umaku bolje pristaje uz punije bijelo vino, dok brudet s raj\u010dicom i za\u010dinima mo\u017ee pratiti suhi ros\u00e9 ili lagano crno vino.<\/p><p>Pri odabiru vina zato treba uzeti u obzir cijelo jelo, a ne samo vrstu ribe.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1795bf4 elementor-widget elementor-widget-heading\" data-id=\"1795bf4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Koje vino odabrati prema vrsti ribe\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-582f744e elementor-widget elementor-widget-text-editor\" data-id=\"582f744e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Koli\u010dina masno\u0107e, \u010dvrsto\u0107a mesa i intenzitet okusa odre\u0111uju koliko vino treba biti lagano, svje\u017ee ili puno. \u0160to je riba nje\u017enija, to vino treba biti suptilnije. Masnija i mesnatija riba dopu\u0161ta izra\u017eeniji stil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7a00760 elementor-widget elementor-widget-heading\" data-id=\"7a00760\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz brancina, oradu i bla\u017eu bijelu ribu\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca147d4 elementor-widget elementor-widget-text-editor\" data-id=\"ca147d4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Brancin, orada, osli\u0107 i druge bla\u017ee bijele ribe imaju nje\u017ean okus koji ne treba prekriti. Kada su kuhane ili pripremljene na le\u0161o, odgovaraju im lagana i svje\u017ea vina poput debita, mara\u0161tine ili sauvignona blanca.<\/p><p>Uz ribu sa \u017eara mo\u017ee se odabrati vino s ne\u0161to vi\u0161e puno\u0107e. Po\u0161ip, grk ili punija malvazija imaju dovoljno izra\u017een okus da prate koricu, dim i maslinovo ulje.<\/p><p>Ako je riba poslu\u017eena s kremastim umakom, beurre blancem ili bogatijim prilogom, dobar izbor mo\u017ee biti puniji po\u0161ip ili odle\u017eani chardonnay.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e9303f5 elementor-widget elementor-widget-heading\" data-id=\"e9303f5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz srdele, in\u0107une i ostalu plavu ribu<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-30475f9 elementor-widget elementor-widget-text-editor\" data-id=\"30475f9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Plava riba ima vi\u0161e masno\u0107e i izra\u017eeniji okus od bijele ribe. Srdele, in\u0107uni, sku\u0161a i palamida zato tra\u017ee vino s dovoljno kiselosti, ali i ne\u0161to vi\u0161e puno\u0107e.<\/p><p>Uz klasike poput srdela sa \u017eara dobro pristaju po\u0161ip, grk ili suhi ros\u00e9. Dim sa \u017eara i masno\u0107a ribe tra\u017ee vino \u010diji okus ne\u0107e nestati nakon prvog zalogaja.<\/p><p>Slani in\u0107uni mogu se poslu\u017eiti uz svje\u017ee bijelo vino ili pjenu\u0161ac, osobito kada dolaze uz kruh, maslinovo ulje i jednostavne priloge. Pritom treba izbjegavati vina s visokim udjelom alkohola jer mogu dodatno naglasiti slanost.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c062b4d elementor-widget elementor-widget-heading\" data-id=\"c062b4d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz tunu i lososa\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-350e2f32 elementor-widget elementor-widget-text-editor\" data-id=\"350e2f32\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Tuna ima \u010dvrstu, gotovo mesnatu teksturu pa uz nju izvrsno pristaju punija bijela vina, suhi ros\u00e9i i lagana crna vina. Uz steak od tune sa \u017eara mogu se poslu\u017eiti odle\u017eani po\u0161ip, chardonnay ili blago rashla\u0111eni pinot crni.\u00a0<\/p><p>Sirova tuna, tartar ili carpaccio tra\u017ee svje\u017eije vino. Sauvignon blanc, mineralni po\u0161ip ili suhi pjenu\u0161ac dobro pristaju uz limun, kapare i druge svje\u017ee dodatke.\u00a0<\/p><p>Losos je masniji i bogatiji od ve\u0107ine bijelih riba. Dobro pristaje uz chardonnay, pinot sivi, suhi ros\u00e9 i lagani pinot crni. Kod dimljenog lososa prednost imaju vina s izra\u017eenom svje\u017einom koja mogu uravnote\u017eiti arome dima i masno\u0107u.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c014fef elementor-widget elementor-widget-heading\" data-id=\"c014fef\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Kako priprema ribe utje\u010de na izbor vina<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f23a9df elementor-widget elementor-widget-text-editor\" data-id=\"f23a9df\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Na\u010din pripreme mijenja teksturu, intenzitet i puno\u0107u jela, zbog \u010dega je jednako va\u017ean kao i sama vrsta ribe.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1e2d325e elementor-widget elementor-widget-heading\" data-id=\"1e2d325e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Riba na \u017earu\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-314e3b04 elementor-widget elementor-widget-text-editor\" data-id=\"314e3b04\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u017dar ribi daje dimnu aromu, \u010dvr\u0161\u0107u teksturu i izra\u017eeniju koricu pa vino treba biti punije nego kod pripreme na le\u0161o.\u00a0<\/p><p>Uz brancina, oradu i drugu bijelu ribu sa \u017eara dobro pristaju po\u0161ip, grk ili punija malvazija. S druge strane, uz tunu i masniju plavu ribu mogu se poslu\u017eiti suhi ros\u00e9 i lagano crno vino s malo tanina.<\/p><p>Limun, maslinovo ulje, \u010de\u0161njak i za\u010dinsko bilje tra\u017ee vino izra\u017eene svje\u017eine.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3dad1a3f elementor-widget elementor-widget-heading\" data-id=\"3dad1a3f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Pe\u010dena riba i riba na le\u0161o<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aac56c3 elementor-widget elementor-widget-text-editor\" data-id=\"aac56c3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Riba na le\u0161o zadr\u017eava nje\u017enu teksturu i \u010dist okus pa joj najbolje odgovaraju lagana bijela vina poput debita, \u017elahtine, mara\u0161tine ili svje\u017eeg sauvignona.\u00a0<\/p><p>Pe\u010dena riba obi\u010dno ima vi\u0161e maslinova ulja, za\u010dina i izra\u017eeniju koricu, \u0161to tra\u017ei puniji po\u0161ip, grk, chardonnay ili malvaziju s ne\u0161to vi\u0161e puno\u0107e.\u00a0<\/p><p>Ako se riba pe\u010de s krumpirom, povr\u0107em i aromati\u010dnim biljem, odabir vina valja prilagoditi cijelom jelu, a ne samo glavnoj namirnici.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-903dd4b elementor-widget elementor-widget-heading\" data-id=\"903dd4b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Pr\u017eena riba\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-02fd14a elementor-widget elementor-widget-text-editor\" data-id=\"02fd14a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pr\u017eena riba tra\u017ei vino s izra\u017eenom kiselosti koja osvje\u017eava nepce i uravnote\u017euje masno\u0107u. Suhi pjenu\u0161ac izvrstan je izbor jer mjehuri\u0107i i svje\u017eina olak\u0161avaju svaki sljede\u0107i zalogaj, a dobro pristaju i debit, sauvignon blanc ili lagani po\u0161ip.\u00a0<\/p><p>Vrlo odle\u017eana, te\u0161ka i alkoholna vina mogu djelovati previ\u0161e sna\u017eno uz pr\u017eenu koricu. Zato je uz pr\u017eene lignje, sitnu ribu i mije\u0161ane pr\u017eene morske plodove najbolje zadr\u017eati suh i osvje\u017eavaju\u0107i stil vina.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc566a0 elementor-widget elementor-widget-heading\" data-id=\"cc566a0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Brudet i druga jela s umakom\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8da60cc elementor-widget elementor-widget-text-editor\" data-id=\"8da60cc\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Kod brudeta se vino bira prema umaku jednako koliko i prema ribi. Raj\u010dica, luk, \u010de\u0161njak, za\u010dini i dulje kuhanje stvaraju punije jelo koje tra\u017ei izra\u017eenije vino, pri \u010demu su puniji po\u0161ip ili suhi ros\u00e9 sigurni izbori.\u00a0<\/p><p>Ako je brudet pripremljen od tune, ugora, hobotnice ili druge namirnice \u010dvrste teksture, mo\u017ee ga pratiti i lagano crno vino s malo tanina.\u00a0<\/p><p>Kremasti umaci tra\u017ee druk\u010diji pristup &#8211; uz njih bolje pristaju punija bijela vina poput chardonnaya ili odle\u017eanog po\u0161ipa koja prate maslac, vrhnje i bogatiju teksturu jela.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4c5a7df3 elementor-widget elementor-widget-heading\" data-id=\"4c5a7df3\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u0160to odabrati uz ostala morska jela?\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4bc42c32 elementor-widget elementor-widget-text-editor\" data-id=\"4bc42c32\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Kod lignji, hobotnice i \u0161koljki vrijedi isto pravilo kao kod ribe: na\u010din pripreme mijenja preporuku. Nje\u017eni i svje\u017ei okusi tra\u017ee lak\u0161a vina, dok \u017ear, pr\u017eenje i umaci dopu\u0161taju ne\u0161to puniji stil.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2a7f88b elementor-widget elementor-widget-heading\" data-id=\"2a7f88b\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz lignje\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-057052a elementor-widget elementor-widget-text-editor\" data-id=\"057052a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Uz lignje sa \u017eara dobro pristaju debit, po\u0161ip, mara\u0161tina ili suhi ros\u00e9. Vino mora imati dovoljno svje\u017eine za balans s maslinovim uljem i aromama dima, ali bez prekrivanja nje\u017enog okusa lignji.<\/p><p>Pr\u017eene lignje prate pjenu\u0161ac ili lagano bijelo vino s izra\u017eenom kiselosti, dok se kod ri\u017eota od liganja i sipe mo\u017ee odabrati puniji po\u0161ip, malvazija ili pinot sivi.\u00a0<\/p><p>Ako jelo uklju\u010duje raj\u010dicu, crnilo sipe ili izra\u017eeniji umak, potrebno je punije vino.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0cfc5d8 elementor-widget elementor-widget-heading\" data-id=\"0cfc5d8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz hobotnicu\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-45d0209 elementor-widget elementor-widget-text-editor\" data-id=\"45d0209\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Hobotnica na salatu najbolje pristaje uz svje\u017ea bijela vina poput debita, mara\u0161tine ili sauvignona jer se njihova svje\u017eina dobro sla\u017ee s octom, limunom, kaparama i povr\u0107em bez maskiranja okusa hobotnice.\u00a0<\/p><p>Uz hobotnicu sa \u017eara ili ispod peke odaberite puniji po\u0161ip, grk ili suhi ros\u00e9. Pe\u010denje, krumpir i maslinovo ulje \u010dine jelo bogatijim pa i vino mora pratiti tu puno\u0107u.\u00a0<\/p><p>Kod brudeta od hobotnice dobar izbor su suhi ros\u00e9 ili laganije crno vino s malo tanina.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8f56f45 elementor-widget elementor-widget-heading\" data-id=\"8f56f45\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Vino uz \u0161koljke i kamenice\n\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9f2eb12 elementor-widget elementor-widget-text-editor\" data-id=\"9f2eb12\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Sirove kamenice tra\u017ee izrazito suho, svje\u017ee i mineralno vino poput pjenu\u0161ca, svje\u017ee malvazije ili drugog mineralnog bijelog vina koje prati njihovu slanost i \u010distu morsku aromu.\u00a0<\/p><p>\u0160koljke na buzaru bogatije su zbog maslinova ulja, \u010de\u0161njaka i umaka pa uz njih dobro pristaju po\u0161ip, sauvignon blanc, malvazija ili svje\u017ei chardonnay.\u00a0<\/p><p>Raj\u010dica u crvenoj buzari pak tra\u017ei izra\u017eeniju kiselost, zbog \u010dega su suhi ros\u00e9 ili punije bijelo vino bolji izbor od vrlo laganih bijelih vina.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-1182d68 elementor-widget elementor-widget-heading\" data-id=\"1182d68\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Naj\u010de\u0161\u0107e pogre\u0161ke pri odabiru vina uz ribu\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6f71527 elementor-widget elementor-widget-text-editor\" data-id=\"6f71527\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Naj\u010de\u0161\u0107a pogre\u0161ka je slijepo pra\u0107enje pravila da uz ribu isklju\u010divo ide lagano bijelo vino. Dok je to dobar odabir za nje\u017enu ribu na le\u0161o, uz tunu, lososa, srdele ili brudet takva \u0107e kombinacija djelovati preslabo.\u00a0<\/p><p>Druga pogre\u0161ka je zanemarivanje umaka i priloga. Raj\u010dica, maslac, vrhnje, \u010de\u0161njak, dim i pr\u017eena korica mijenjaju intenzitet jela, a time i stil vina koji mu odgovara. Tako\u0111er valja izbjegavati visoko taninska crna vina uz nje\u017enu ribu jer tanini mogu prekriti okus jela i u spoju s ribljom masno\u0107om ostaviti neugodan dojam.\u00a0<\/p><p>Va\u017ena je i temperatura poslu\u017eivanja: prehladno bijelo vino gubi aromu, dok pretoplo djeluje te\u0161ko. Lagana bijela i pjenu\u0161ava vina poslu\u017euju se hladnija, a punija bijela te lagana crna vina ne\u0161to toplija.\u00a0<\/p><p>Na kraju, sve su preporuke samo polazi\u0161te koje treba prilagoditi osobnom ukusu gosta.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-30aaf43 elementor-widget elementor-widget-heading\" data-id=\"30aaf43\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Kako u Restoranu Adriatic biramo vino uz riblja jela\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c1b5a8f elementor-widget elementor-widget-text-editor\" data-id=\"c1b5a8f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>U Adriaticu se vino ne bira samo prema nazivu ribe. Dnevni ulov bijele ribe mo\u017ee se pripremiti na \u017earu, kao gregada ili brudet, a svaka od tih priprema tra\u017ei druk\u010diji stil vina.<\/p><p>Pri odabiru uzimamo u obzir teksturu ribe, koli\u010dinu masno\u0107e, umak i priloge. Cilj nam je prona\u0107i vino koje prati jelo i isti\u010de njegove okuse, a da pritom ne preuzme glavnu ulogu na tanjuru.<\/p><p>Ako planirate ve\u010deru kod nas, mo\u017eete unaprijed <a href=\"https:\/\/www.restaurantadriatic.com\/hr\/kontakt\/\">rezervirati stol<\/a>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ca0ebe9 elementor-widget elementor-widget-heading\" data-id=\"ca0ebe9\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Koja dalmatinska vina dobro pristaju uz riblja jela\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-efad603 elementor-widget elementor-widget-text-editor\" data-id=\"efad603\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Uz nje\u017enu bijelu ribu i jednostavniju pripremu izvrsno pristaju svje\u017eiji stilovi debita, mara\u0161tine i po\u0161ipa. Njihova se svje\u017eina dobro sla\u017ee s limunom, maslinovim uljem i morskim aromama, a ne prekriva okus ribe.\u00a0<\/p><p>Za ribu sa \u017eara, grdobinu, tunu i jela s bogatijim umacima prikladniji su puniji po\u0161ipi, grk te druga karakterna bijela vina. Suhi dalmatinski ros\u00e9 pokazat \u0107e se kao odli\u010dan izbor uz tunu, plavu ribu, hobotnicu i brudet.<\/p><p>Lagano crno vino dolazi u obzir kod jela koja to mogu podnijeti, poput steakova od tune ili ribe \u010dvrste teksture sa \u017eara; u tom slu\u010daju bira se vino s malo tanina i poslu\u017euje blago rashla\u0111eno.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-64746b0 elementor-widget elementor-widget-heading\" data-id=\"64746b0\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Kombinacije koje vrijedi probati u Adriaticu\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-968d997 elementor-widget elementor-widget-text-editor\" data-id=\"968d997\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Na <a href=\"https:\/\/www.restaurantadriatic.com\/hr\/jelovnik\/\">na\u0161em jelovniku<\/a> nalaze se riblja jela pripremljena na razli\u010dite na\u010dine pa vino biramo prema vrsti ribe, na\u010dinu pripreme, prilozima i umaku.\u00a0<\/p><p>Uz dnevni ulov bijele ribe na \u017earu dobro pristaje po\u0161ip s dovoljno svje\u017eine i puno\u0107e da prati koricu, note dima i maslinovo ulje.<\/p><p>Tuna steak tra\u017ei izra\u017eeniji vinski karakter pa njegovu \u010dvrstu teksturu i bogat okus idealno prate odle\u017eani po\u0161ip, suhi ros\u00e9 ili lagano crno vino.\u00a0<\/p><p>\u0160koljke na buzaru zahtijevaju svje\u017ee bijelo vino nagla\u0161ene kiselosti, dok uz brudet od hobotnice i lignji odli\u010dno pristaje puniji po\u0161ip ili suhi ros\u00e9.\u00a0<\/p><p>File brancina s je\u010dmom, povr\u0107em, umakom od kozica i beurre blancem sa \u0161afranom tra\u017ei vino s dovoljno puno\u0107e za umak, ali i svje\u017einom koja \u0107e sa\u010duvati nje\u017ean okus ribe.<\/p><p>Uz grdobinu u kori od ora\u0161astih plodova, bogatije priloge i umak od tartufa najbolje \u0107e pristajati punije bijelo vino poput odle\u017eanog po\u0161ipa ili chardonnaya.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2a20eb36 clearfix elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2a20eb36\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-2ca83dd8\" data-id=\"2ca83dd8\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-ea1d71f elementor-widget elementor-widget-heading\" data-id=\"ea1d71f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u010cesta pitanja\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3ad4ae2e elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"3ad4ae2e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Ide li ros\u00e9 uz ribu?\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-78e2e5f6 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"78e2e5f6\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Da. Suhi ros\u00e9 pristaje uz tunu, lososa, srdele, hobotnicu, ribu sa \u017eara i jela s umakom od raj\u010dice. Posebno je koristan kada je lagano bijelo vino preslabo, a crno vino previ\u0161e sna\u017eno.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-3319dbad elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"3319dbad\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Na kojoj temperaturi poslu\u017eiti vino uz ribu?\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68c22091 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"68c22091\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Pjenu\u0161ava i vrlo lagana bijela vina naj\u010de\u0161\u0107e se poslu\u017euju izme\u0111u 8 i 10 \u00b0C. Punija bijela vina bolje pokazuju aromu izme\u0111u 10 i 12 \u00b0C, dok se lagana crna vina uz ribu mogu poslu\u017eiti blago rashla\u0111ena, izme\u0111u 12 i 14 \u00b0C.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-606d743c elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"606d743c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Koje vino ide uz dimljenu ribu?\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-52fe9d13 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"52fe9d13\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dimljena riba tra\u017ei vino s dovoljno svje\u017eine i izra\u017eenom aromom. Dobri su izbori suhi rizling, sauvignon blanc, pinot sivi, pjenu\u0161ac ili suhi ros\u00e9. Uz dimljenog lososa mo\u017ee pristajati i lagani pinot crni.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4be0af21 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"4be0af21\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Koje vino ide uz bakalar?\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-06b7620 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"06b7620\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Odabir ovisi o pripremi. Uz bakalar na bijelo pristaju puniji po\u0161ip, chardonnay ili malvazija, dok bakalar u umaku od raj\u010dice mo\u017ee pratiti suhi ros\u00e9 ili lagano crno vino. Vino treba imati dovoljno svje\u017eine da uravnote\u017ei maslinovo ulje i puno\u0107u jela.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a71ffed elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"a71ffed\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Ide li pjenu\u0161ac uz plodove mora?\n<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5877d489 elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"5877d489\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Da. Suhi pjenu\u0161ac jedan je od najsvestranijih izbora uz kamenice, \u0161koljke, kozice, \u0161kampe i pr\u017eene morske plodove. Kiselost i mjehuri\u0107i dobro se sla\u017eu sa slano\u0161\u0107u morskih plodova i osvje\u017eavaju nepce, osobito uz sirova i pr\u017eena jela.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Pravilo prema kojem uz ribu uvijek ide bijelo vino mo\u017ee poslu\u017eiti kao po\u010detna smjernica, ali nije dovoljno za pravi odabir.<\/p>\n","protected":false},"author":1,"featured_media":1890,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-2025","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hr"],"_links":{"self":[{"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/posts\/2025","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/comments?post=2025"}],"version-history":[{"count":13,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/posts\/2025\/revisions"}],"predecessor-version":[{"id":2224,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/posts\/2025\/revisions\/2224"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/media\/1890"}],"wp:attachment":[{"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/media?parent=2025"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/categories?post=2025"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.restaurantadriatic.com\/hr\/wp-json\/wp\/v2\/tags?post=2025"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}