Okuqukethwe
The reference sound of opening champagne is considered to be a light “zilch” – a hiss, not a pop, splashes and a shot of a cork into a chandelier. And it doesn’t matter if the cork of the drink is wooden or plastic. Healthy Food Near Me asked a sommelier to share ways to open champagne without a corkscrew and cotton at home.
Izindlela eziyi-10 zokuvula i-champagne ngokhokho wokhuni noma wepulasitiki
1. Indlela ye-Classic yokuvula ngaphandle kwekotini
Ususa ucwecwe bese uqaqa indandatho yensimbi ebizwa ngokuthi i-muselet. Uma ufika kukhokho, udinga ukujikeleza hhayi wona, kodwa ibhodlela ngesandla sakho. Bamba ibhodlela nge-engeli engu-40-45 degrees. Uma konke kwenziwa ngendlela efanele (okubandakanya ukugcina nokuthutha isiphuzo ngaphandle kokuzamazama kakhulu), khona-ke i-champagne izovuleka ngaphandle kokuphuma.
2. Goqa ithawula
Izosebenza njenge "silencer", futhi ngesikhathi esifanayo ukwandisa ukuminyana kwemizamo yakho. Le ndlela empeleni ayihlukile endleleni ye-classical. Futhi imfihlo yokuvula ungaphumi futhi ilele ekutheni uphotha ibhodlela, hhayi ukhokho. Kuphela entanyeni kuphonswe ithawula ngalo mzuzu. Kuyasiza futhi ukuminyanisa ukhokho kakhulu ngesandla sakho.
3. Ukusebenzisa ummese
Le ndlela izosebenza kuphela ngezinhlobo ezikhethekile zamakhokho epulasitiki asetshenziswa kumawayini ashibhile acwebezelayo. Susa i-foil, kodwa ungawuvuli umlomo. Thatha ummese wasekhishini obukhali bese usika ingaphezulu likakhokho eliphumela ngaphezu kocingo. Ngaphakathi akunalutho, ngakho isiphuzo singathululwa ngokushesha ezingilazini.
4. Ukusebenzisa umlomo
Susa intambo bese uyiqaqa ibe umugqa oqondile. Ekugcineni senza umfanekiso we-hook. Ngenaliti yokunitha ewumphumela, senza izimbobo kukhokho phakathi naphakathi. Uma ushaywa, xhuma phansi kukakhokho bese ukhuphuka. Le ndlela ifanelekile uma ukhokho uwukhuni futhi uqoshwe.
5. Swayipha ukhokho usuka ngapha nangapha
Enye hhayi incwadi, kodwa indlela ethandwayo yansuku zonke yokuvula i-champagne ngaphandle kwekotini. Bamba ibhodlela liqonde ngesandla esisodwa. Futhi okwesibili shwiba ukhokho ngapha nangapha, kancane kancane uyikhiphe. Ngenxa yokuthi ukhokho uya emuva naphambili, ukucindezela ngaphakathi kwebhodlela kunesikhathi sokunciphisa kancane. Ngenxa yalokho, lapho u-X efika, i-champagne ivuleka ngaphandle kokuphuma.
6. I-Walnut noma isikelo
Uma ungakwazi ukuvula ibhodlela ngezandla zakho, ungabheka amathuluzi ekhishini. Amanye avula ngenadi elisindayo le-Soviet walnut, ebambe ukhokho njengodlawu. Izikele zasekhishini zanamuhla zivame ukuba nokusika phakathi kwamasongo omunwe, okwanele ukugoqa ibhodlela.
7. Bheka
Lena indlela yokuntela engaphelele yokumangaza izivakashi. Ngaphambi kokukhipha i-foil bese ukhulula indandatho, udinga ukugubha kancane isiphuzo. Okulandelayo, susa "umkhono" wensimbi. Yilokho kuphela - okumele ukwenze ukulinda. Ezimweni eziningi, ngemva kwemizuzu emihlanu, ukhokho ngokwawo uzodubula ngaphansi kwengcindezi yamagesi. Futhi ungatshela izivakashi ukuthi uvule ibhodlela ngamehlo akho. Kodwa lapha, yiqiniso, kubalulekile ukudala izimo eziphephile ze "shot".
8. Ngesirinji
Gcoba ukhokho ngenaliti yezokwelapha. Bese ususa isirinji, kodwa ushiye inaliti ngaphakathi. Gcoba ibhodlela bese ukhipha inaliti ngokuqinile. Beka ingilazi kuqala. I-Champagne ngaphansi kwengcindezi izodubula umfudlana omncane. Okubi ukuthi ngale ndlela kuzokwazi ukugcwalisa ingilazi eyodwa noma ezimbili kuphela ngaphandle kokulahlekelwa okukhulu kwegesi.
9. I-drill noma i-screwdriver
Beka ibhodlela phansi bese ubamba ngezinyawo zakho. Zihlomise nge-drill noma i-screwdriver ngombhobho ocijile. Bamba imbobo. Siyakuxwayisa: isiphuzo esivela ku-impudence enjalo sizodubula ngokushesha i-jet up.
10. Sabraj
Indlela ebabazekayo yokuvula i-champagne ngaphandle kwe-corkscrew futhi cishe akukhokotini. Kungani cishe? Yebo, ngoba ukuqhekeka kwengilazi kuzoyiminza. Igama elithi Saber liyisiFulentshi elisho “saber”. Bathi ngale ndlela amasosha aseBonaparte avula ngayo i-champagne. Futhi-ke ama-hussars ethu athatha indlela emangalisayo. Ngakho-ke, ibizwa nangokuthi "hussar".
Kodwa kuyiphutha ukucabanga ukuthi amaqhawe anesibindi avele asike ingxenye yengilazi ngesabha ebukhali futhi ashaya ibhodlela. Umsebenzi ucashile. Ngendlela, ekhaya, ungasebenzisa ummese omkhulu wekhishi. Ingemuva le-blade kufanele lishaywe lapho kuhlangana khona umthungo ebhodleleni kanye nendandatho entanyeni. Gcina ummese noma i-saber flat. Qaphela njengoba ibhodlela lizoba nemiphetho ebukhali kamuva.
Iseluleko Sommelier
Ichaza sommelier Maxim Olshansky:
- Ukuvula i-champagne ngaphandle kwekotini, kufanele kuqala ipholile. Izinga lokushisa elilungile lokuphakela lingama-5-7 degrees Celsius. Yiqiniso, embonini yezobuchwepheshe nezindawo zokudlela, amakamelo akhethekile asetshenziselwa ukugcinwa okuvundlile nokupholisa. Kodwa ekhaya, isiqandisi sibuye sifanelekile, lapho isiphuzo sasilele khona cishe usuku. Ungasebenzisa futhi ibhakede leqhwa. Vele uqiniseke ukuthi uyayihlanza nge-litre lamanzi abandayo. Ukusheshisa ukupholisa, faka izipuni ezingu-3-4 zikasawoti. Iqhwa lizoqala ukuncibilika ngokushesha futhi lidlulisele ukubanda kwalo engilazini.
Kulungile ukuvula i-champagne ngokuzungeza ibhodlela, hhayi ukhokho. Ngokuvamile, azikho izinkinga ngewayini elikhazimulayo lezigaba zamanani aphakathi nendawo naphezulu. Ukufuna izindlela ezingezona zendabuko zokuvula i-champagne kuvame ukuqaliswa ngabathengi beziphuzo engxenyeni yamanani aphansi. Abakhiqizi bemikhiqizo enjalo basindisa kuma-corks, bephula ubuchwepheshe be-classical bokwenza iwayini, yingakho kufanele uhlupheke nge-autopsy kamuva.