{"id":11651,"date":"2022-06-17T13:02:59","date_gmt":"2022-06-17T13:02:59","guid":{"rendered":"https:\/\/www.foodfriends.com\/blog\/?post_type=at_biz_dir&#038;p=11651"},"modified":"2022-06-17T13:02:59","modified_gmt":"2022-06-17T13:02:59","slug":"byracka-vin","status":"publish","type":"at_biz_dir","link":"https:\/\/old.foodfriends.com\/blog\/directory\/byracka-vin\/","title":{"rendered":"Byracka Vin"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Dags f\u00f6r en ny l\u00e5da fr\u00e5n Byracka &#8211; en liten kvalitetsmedveten import\u00f6r som fokuserat p\u00e5 naturviner &#8211; viner som g\u00f6rs med s\u00e5 lite m\u00e4nsklig intervention som m\u00f6jligt. Oh So Juicy bjuder p\u00e5 6 olika viner som \u00e4r precis det &#8211; juiciga och okomplicerade viner som du kan njuta av oavsett om det \u00e4r soligt eller regnigt ute. Ordet &#8220;juicig&#8221; eller \u201djosig\u201d (engelskans \u201djuicy\u201d kan vara ett av de mest f\u00f6rvirrande i vinv\u00e4rlden (alla viner \u00e4r v\u00e4l juiciga!?) men det man brukar mena med beteckningen \u00e4r att det handlar om viner som s\u00e4tter frukt och drickbarhet i f\u00f6rsta rummet.\u00a0<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Det handlar allts\u00e5 inte om n\u00e5gra lagringsviner (men det inneb\u00e4r inte att de inte kan ha struktur och komplexitet) utan om viner som \u00e4r som gjorda f\u00f6r att sl\u00e4cka t\u00f6rsten vid en god middag i goda v\u00e4nners lag. Nya l\u00e5dan inneh\u00e5ller en field blend fr\u00e5n Portugal, en l\u00e4cker Zweigelt fr\u00e5n Andert i \u00d6sterrike, en rh\u00f4neblend fr\u00e5n Barossa Valley, en hel-klase blend p\u00e5 Carignan och Mourvedre fr\u00e5n Roussillon, Judith Becks h\u00e4rliga ACT-vin och slutligen en riktigt l\u00e4cker Pinot fr\u00e5n Slovenien.<\/span><\/p>\n","protected":false},"author":8,"comment_status":"closed","ping_status":"closed","template":"","at_biz_dir-location":[],"at_biz_dir-category":[100],"at_biz_dir-tags":[143],"atbdp_listing_types":[80],"class_list":["post-11651","at_biz_dir","type-at_biz_dir","status-publish","has-post-thumbnail","hentry","at_biz_dir-category-mat-och-dryck","at_biz_dir-tags-vin","atbdp_listing_types-general"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/at_biz_dir"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=11651"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11651\/revisions"}],"predecessor-version":[{"id":11654,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir\/11651\/revisions\/11654"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/11652"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=11651"}],"wp:term":[{"taxonomy":"at_biz_dir-location","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-location?post=11651"},{"taxonomy":"at_biz_dir-category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-category?post=11651"},{"taxonomy":"at_biz_dir-tags","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/at_biz_dir-tags?post=11651"},{"taxonomy":"atbdp_listing_types","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/atbdp_listing_types?post=11651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}