I-Ginjinha – ugologo wecherry yasePortugal

I-Ginjinha noma i-ginha nje iwugologo wamaPutukezi owenziwe ngamajikijolo egama elifanayo (le yindlela ama-cherry amuncu ezinhlobonhlobo ze-Morrello abizwa ngayo e-Portugal). Ngaphandle kwezithelo notshwala, ukwakheka kwesiphuzo kuhlanganisa ushukela, kanye nezinye izithako ngokubona komkhiqizi. Utshwala beGinginha budumile enhlokodolobha iLisbon, amadolobha ase-Alcobaça nase-Obidos. Kwezinye izifunda, iresiphi ilungisiwe futhi ayishintshiwe, futhi i-liqueur ngokwayo igama elivikelwe ngemvelaphi (isibonelo, i-Ginja Serra da Estrela).

Izici

I-Ginginha ingu-18-20% ABV futhi iyisiphuzo esibomvu se-ruby esinombala onsundu, iphunga elimnandi lecherry kanye nokunambitheka okumnandi.

I-etymology yegama ilula kakhulu. I-Ginja igama lesiPutukezi le-Morello cherry. "I-Zhinzhinya" iyindlela enciphayo, efana ne-"morelka cherries" (ayikho i-analogue eqondile ngesiRashiya).

Umlando

Naphezu kweqiniso lokuthi ama-cherry omuncu abelokhu ekhula kulezi zindawo kusukela okungenani ezikhathini zasendulo, futhi ngisho nangaphezulu, utshwala abukwazi ukuziqhayisa ngomlando wasendulo kanye nemvelaphi yasendulo. “Ubaba” we-ginjinha kwakuyindela uFrancisco Espineir (eminye imithombo ithi umsunguli wotshwala wayengumthengisi wewayini ovamile owamukela iresiphi kubazalwane abaqotho besigodlo sezindela sika-St. Anthony)). KwakunguFrancisco ngekhulu lesi-XNUMX owaqhamuka nombono wokucwilisa ama-cherries amuncu ku-aguardente (i-brandy yesiPutukezi), engeza ushukela nezinongo ku-tincture ewumphumela. Isiphuzo saphuma kahle kakhulu futhi ngokushesha sazuza uthando lwezakhamuzi zenhloko-dolobha.

Kodwa-ke, ngokusho kwenye inguqulo, izindela ezinobuqili ziye zajabulela i-cherry tincture emakhulwini amaningi eminyaka, ziveza kancane kancane imfihlo yazo kubantu abavamile, ngakho-ke, mhlawumbe, empeleni, i-zhinya yavela kakhulu ngaphambili.

E-Portugal, "i-ginjinha" ibizwa ngokuthi hhayi kuphela i-sweet cherry tincture, kodwa futhi nezibuko zewayini "ezikhethekile" kuyo.

Ukhokho wokuqala waleli siko yinganekwane ethi A Ginjinha noma, ngamanye amazwi, i-Ginjinha Espinheira e-Lisbon, ephethwe yizizukulwane ezinhlanu umndeni ofanayo.

AmaPutukezi anamuhla asakhumbula indlela ogogo nomkhulu bawo abasebenzisa ngayo i-ginjinha njengekhambi eliyisimangaliso lazo zonke izifo. Ngezinhloso zezokwelapha, i-cherry tincture yanikezwa ngisho nezingane ezincane.

Naphezu kweqiniso lokuthi ichweba libhekwa njengotshwala “obusemthethweni” besiPutukezi, bukhiqizwa kakhulu ukuze buthunyelwe ngaphandle, futhi izakhamuzi zaseLisbon ngokwazo zishaya ujenga ekuseni kuma-gins amancane ukuze ziqale usuku ngengilazi yecherry.

Ubuchwepheshe

Ama-cherries avuthiwe avela ezindaweni ezisentshonalanga ye-Portugal avunwa ngesandla, abekwe emiphongolweni ye-oki yase-French futhi agcwaliswe nge-brandy. Ngezinye izikhathi amajikijolo acindezelwa kusengaphambili ngomshini wokunyathelisa, kodwa ezimweni eziningi lokhu akwenziwa. Ngemuva kwezinyanga ezimbalwa (isikhathi esiqondile sisekuboneni komkhiqizi), amajikijolo ayasuswa (ngezinye izikhathi akuwona wonke), futhi ushukela, isinamoni, nezinye izithako zengezwa ku-tincture. Zonke izingxenye kufanele zibe zemvelo, amakha, odayi nama-flavour azihlangabezani nezindinganiso zesitayela.

Noma yini manje ingasebenza njengesisekelo sotshwala se-ginya: hhayi kuphela i-distillate yamagilebhisi, kodwa futhi notshwala obuhlanjululwe, iwayini eliqinile kanye nanoma yimuphi omunye utshwala obunamandla.

Indlela yokuphuza i-ginjinha ngendlela efanele

I-Ruby red cherry liqueur yayisetshenziswa ekupheleni kwesidlo njengendlela yokugaya ukudla, ngezinye izikhathi iphuzwa ezinkomishini ezincane ezikhethekile ngaphambi kokudla okunempilo ukuze ikhulise isifiso sokudla. Ezindaweni zokucima ukoma zamaPutukezi, i-jinha ithelwa ezingilazini zikashokoledi, ezibe sezisetshenziselwa ukudla ingxenye yesiphuzo.

Ngezinye izikhathi i-cherry yotshwala nayo ingena engilazini - noma kunjalo, ungakwazi njalo ukucela u-bartender ukuthi athulule utshwala "ngaphandle kwezithelo". I-Ginginha idakwe ibanda kuze kufike ku-+15-18 °C, kodwa uma kushisa ngaphandle, kungcono ukunikeza isiphuzo esibanda nakakhulu - +8-10 °C.

"I-cherry" yesiPutukezi ihambisana kahle nama-dessert - kubalulekile kuphela ukuthi i-appetizer ayimnandi kakhulu, ngaphandle kwalokho izovela i-cloying. I-Ginya ithululelwa phezu kwe-vanilla ice cream, enongwe ngamasaladi ezithelo, ehlanjululwe ngewayini le-port. Futhi, isiphuzo siyingxenye yama-cocktails amaningi.

Ama-cocktails we-ginin

  1. isithunywa sevangeli. Thela izingxenye ezingu-2.5 zejigny, ingxenye ye-drambui, ½ ingxenye ye-sambuca esitakini sokudubula ezandlalelo (ngokommese). Phuza nge-gulp eyodwa.
  2. Inkosazana. Izingxenye ezi-2 zeginginha nejusi kalamula, izingxenye eziyisi-8 zeSeven Up noma enye i-lemonade efanayo. Izilinganiso zingahluka ngokushintsha amandla.
  3. Umbuso. I-cocktail ehlanganisiwe. Izendlalelo (phansi kuya phezulu): izingxenye ezi-2 ze-gigny, izingxenye ezi-2 ze-safari fruit liqueur, izingxenye eziyi-XNUMX zerum.
  4. Unyembezi lwangempela. Izingxenye ezi-2 ze-Ginginha, izingxenye ezi-4 ze-Martini, ½ ingxenye yejusi kalamula. Hlanganisa konke ku-shaker, sebenzisa ngeqhwa.
  5. indlovukazi St. Isabel. Nyakazisa izingxenye ezi-4 ezi-jigny kanye nengxenye eyodwa yedrambuie ku-shaker eneqhwa, sebenzisa engilazini yesitsha.
  6. ISatin Ebomvu. Hlanganisa i-gin ne-martini eyomile ngesilinganiso 1: 2. Faka iqhwa, uphake engilazini epholile.

Imikhiqizo edumile ye-ginjinha

I-MSR (Iziqalo zomsunguli u-Manuel de Sousa Ribeiro), ibikhiqiza ugologo we-cherry kusukela ngo-1930.

Kubhekwa njengophawu lwe-#1, i-Ginja de Obidos Oppidum ibikhiqiza i-ginja kusukela ngo-1987. Lo mkhiqizo udume ngokuthi "i-chocolate gin" - ngesikhathi sokukhiqiza, kuze kufike ku-15% we-chocolate ebabayo, echotshoziwe ibe yimpushana, yengezwa esiphuzweni.

Awekho ama-brand amaningi amakhulu, imvamisa i-ginjinha ikhiqizwa amathilomu amancane, izibuko zewayini noma amapulazi nje.

shiya impendulo