I-Champagne

Incazelo

I-Champagne (iwayini elikhazimulayo), ekhiqizwa ngohlobo olulodwa noma eziningana zamagilebhisi, ukuvutshelwa kabili ebhodleleni. Ukuqanjwa kwalesi siphuzo kwenzeka ngenxa yendela yase-Abbey yaseFrance uPierre Perignon ovela esifundeni se-champagne.

Umlando we-Champagne

Ukusondelana neParis kanye nemicimbi eminingana ebalulekile yomlando kudlale indima ebalulekile ekuthuthukiseni isifunda saseChampagne. Enhlokodolobha yaseChampagne, iReims, ngo-496, inkosi yokuqala yaseFrank uClovis nebutho lakhe baphendukela ebuKristwini. Futhi, iwayini lendawo beliyingxenye yomcimbi. Kwathi ngo-816, uLouis the Pious wathola umqhele wakhe eReims, kwathi ngemuva kokuthi amanye amakhosi angama-35 alandela isibonelo sakhe. Leli qiniso lasiza iwayini lasendaweni ukuthi lithole ukunambitheka komkhosi nezinga lobukhosi.

Ukwenziwa kwewayini leChampagne kuthuthukisiwe, njengakwezinye izifunda eziningi, ngenxa yezindela ezikhule amagilebhisi emicikilishweni engcwele nezidingo zazo. Kuyathakazelisa ukuthi eNkathini Ephakathi, iwayini leChampagne lalingakhazimuli nakancane kepha lalithule. Ngaphezu kwalokho, abantu babecabanga ukuthi ukubengezela njengesici.

Amagwebu aziwayo avele ewayinini ngengozi. Iqiniso ukuthi ukuvutshelwa egumbini elingaphansi komhlaba kuvame ukuma ngenxa yamazinga okushisa aphansi (imvubelo ingasebenza kuphela ezingeni lokushisa elithile). Njengoba ngeNkathi Ephakathi, ulwazi lwewayini lwaluyindlala kakhulu, abenzi bewayini babecabanga ukuthi iwayini selilungile, balithululela emigqonyeni bese belithumela kumakhasimende. Lapho selisendaweni efudumele, iwayini laqala ukubila futhi. Njengoba wazi, ngesikhathi senqubo yokuvutshelwa, kukhishwa isikhutha, okungukuthi, ngaphansi kwesimo somgqomo ovaliwe, asikwazanga ukuphunyuka futhi sancibilika ewayinini. Ngakho iwayini lakhazimula.

Iyini ngempela iChampagne?

IFrance yabeka umthetho ngonyaka we-1909 ilungelo lokubiza iwayini elikhazimulayo ngokuthi “iChampagne” kanye nendlela yokwenziwa kwalo. Ukuze lelo wayini libe negama elithi “Champagne,” kumele lihlangabezane nezimfuneko namazinga ngamanye. Okokuqala, ukukhiqizwa kufanele kwenzeke esifundeni se-champagne. Okwesibili, ungasebenzisa kuphela izinhlobo zamagilebhisi iPinot Meunier, iPinot Noir, neChardonnay. Okwesithathu - ungasebenzisa ubuchwepheshe obukhethekile bokukhiqiza.

Iziphuzo ezifanayo ezikhiqizwa kwamanye amazwe zingaba negama kuphela - “iwayini elikhiqizwa indlela ye-champagne.” Abakhiqizi ababiza iwayini elikhazimulayo ngokuthi “Шампанское” ngezinhlamvu zesiCyrillic abaphuli ilungelo lobunikazi laseFrance.

Production

Ekhiqizeni i-champagne, amagilebhisi avunwa engavuthiwe. Ngalesi sikhathi, iqukethe i-asidi eningi kunoshukela. Okulandelayo, amagilebhisi avuniwe ayakhanywa, bese ijusi evelayo ithelwa emigqonyeni yokhuni noma kumacube ensimbi ngenqubo yokuvutshelwa. Ukususa noma iyiphi i-asidi eyeqile, "ama-base wines" ahlanganiswa namanye amawayini wezivini ezahlukahlukene futhi aneminyaka eminingana. Ukuhlanganiswa kwewayini okuvelayo kufakwa emabhodleleni, futhi kwengeza ushukela nemvubelo. Ibhodlela lifakwe uborki futhi libekwe endaweni engaphansi komhlaba endaweni evundlile.

Ngale ndlela yokukhiqiza yayo yonke i-carbon dioxide ekhethiwe ngesikhathi sokuvutshelwa iyancibilika ewayinini, ingcindezi ezindongeni zamabhodlela ifinyelela ku-6 bar. Ngokwesiko isetshenziselwa amabhodlela e-champagne i-750 ml (ejwayelekile) ne-1500 ml (Magnum). Ekwehlukanisweni kwenhlabathi enodaka, iwayini izinyanga eziyi-12 ekuqaleni lizungeza nsuku zonke nge-engela elincane kuze kube yilapho ibhodlela libheke phansi, futhi yonke idiphozi izobe ikhona. Ngokulandelayo, bakhipha ibhodlela esikhwameni, bakhiphe okusamanzi, bengeze ushukela ewayinini, bancibilike baphinde benze ukhokho. Lapho-ke iwayini seligugile ezinye izinyanga ezintathu bese lithengiswa. Ama-champagne abiza kakhulu angaba neminyaka engaphansi kweminyaka emi-3 kuya kwengu-8.

Namuhla esifundeni se-champagne, cishe kunabakhiqizi abayizinkulungwane eziyi-19.

Amaqiniso e-Legends VS

Ukudalwa kwalesi siphuzo kusitshekelwe izinganekwane eziningi. Inganekwane emaphakathi ithi i-champagne yasungulwa ngekhulu le-17 nguPierre Perignon, indela yeBenedictine Abbey yase-Auville. Inkulumo yakhe ethi "Ngiphuza izinkanyezi" ibhekisa ngqo kwi-champagne. Kepha ngokusho kwezazi-mlando zewayini, uPerignon akazange asungule lesi siphuzo, kepha okuphambene nalokho wayefuna izindlela zokunqoba amagwebu ewayini. Noma kunjalo, wabongwa ngokunye okuhle - ukuthuthukiswa kobuciko beqoqo.

Inganekwane kaPierre Perignon ithandwa kakhulu kunendaba yososayensi waseNgilandi uChristopher Merret. Kepha nguyena owathi, ngo-1662, wethula iphepha, lapho achaza khona inqubo yokuvutshelwa kwesibili futhi wabonisa impahla ekhazimulayo.

Kusukela ngo-1718, iwayini elikhazimulayo selikhiqizwa eChampagne ngokuqhubekayo kepha belingakadumi kakhulu. Ngo-1729, iwayini elikhazimulayo lavela endlini yokuqala yaseRuinart, kwalandelwa eminye imikhiqizo edumile. Impumelelo yeChampagne yeza nokwakhiwa kokukhiqizwa kwengilazi: uma amabhodlela angaphambilini evame ukuqhuma ezindaweni ezingaphansi komhlaba, le nkinga iye yanyamalala ngengilazi eqinile. Kusukela ekuqaleni kwekhulu le-19 kuya ekuqaleni kwekhulu lama-20, iChampagne yeqa isuka kumaki wokukhiqiza wamabhodlela ayizinkulungwane ezingama-300 kuya kweziyi-25!

izinhlobo

I-Champagne ihlukaniswe ngezinhlobo eziningi ngokuya ngokuvezwa, umbala, noshukela.

Ngenxa yokuguga, i-champagne yile:

• Okungeyona iVintage - kepha iwayini elenziwe ngokuxuba iwayini lezinto ezihlukile;
• Vintage - iwayini lonyaka owodwa, isikhathi eside seminyaka ebhodleleni.

Color i-champagne ihlukaniswe yaba mhlophe, ibomvu, futhi ibomvana.

Ngokuya ngokuqukethwe ushukela:

• okumnandi (ngaphezulu kwama-50 g / l),
• semi-sweet (33-50 g / l),
• semi-owomile (17-35 g / l),
• eyomile eyengeziwe (12-20 g / l),
• omile (0-15 g / l),
• I-Brut (0-6 g / l).

Ngokuya ngemithetho yokuziphatha, i-champagne kufanele inikezwe engilazini ende ezacile egcwele u-2/3 futhi ipholile ekushiseni okungu-6-8 ° C. Ama-Bubbles e-champagne amahle avela ezindongeni zengilazi, futhi inqubo yokwakheka kwawo ingahlala amahora angama-20. Lapho uvula ibhodlela le-champagne, udinga ukuqinisekisa ukuthi indawo yokuphuma komoya yakha ukotini othambile newayini elisele ebhodleleni. Lokhu kufanele kwenziwe ngomoya ophansi, ngaphandle kokujaha.

Njengesikhalazo se-champagne kungaba izithelo ezintsha, ama-dessert, nama-canapés ane-caviar.