Iwayini elimnandi liyakwamkelwa rhoqo ekupheleni kwesidlo okanye isidlo sakusihlwa. Kwaye nabo bethu bakhetha ukomileyo, ngokuqinisekileyo abayi kuyeka iglasi yewayini ecocekileyo, banikezwa ibhaluni yomoya kunye ne-ice cream ye-vanilla, ibhasikiti ye-chocolate kunye ne-sauce yeeriteji zasendle okanye i-cheese plate. Akusiyo imfihlelo ukuba iwayini edibeneyo yewayini yamagilebhisi ithandwa kakhulu ngabantu bethu. Emva kwakho konke, iwayini elimnandi ayilona nje elihle kakhulu ekuhambiseni iidyuli, kodwa ikwazi ukuzithoba ngokuzenzekelayo ekusebenzeni ekupheleni kwesidlo se-solo. Ngendlela, ukusuka apha awufumani mnandi mnandi, ngokubaluleke kakhulu, iwayini ilungele ukukhetha kunye neengcamango zentle.
Ekuqaleni ukusuka ePorto
Iingingqi zikhethileyo zikhethekileyo kulabo abaxabisa i-sweet taste. Umhlaba welizwe lala mawayini yiPortugal.
I-port yokuqala yaqala ukwenza ekuqaleni kweXVII inkulungwane. KwakuyiPhuthukezi ephawula ukuba ukudibanisa iidiliya zezityalo ezivela kwiminyaka eyahlukileyo kunye nezidiliya ezihlukeneyo kunye notywala kwenza kube lula ukufumana i-bouquet ephawulekayo eyahlula iifama kuwo onke amawayini. Iivini zevini zidala kwimibhobho ye-oki, kwaye ePortugal - ubuncinane iminyaka elishumi. Kwakhona, iwayini ezinomdla ezifana ne-port eyenziwa e-Australia (ngokuqhelekileyo ukusuka kwi-Shiraz ehlukahlukeneyo), eMzantsi Afrika, e-USA naseGrisi.
I dessert e gqi
Impumelelo engaphantsi kwabesetyhini iyanandipha yiwayini le-dessert - i-Muscat, i-Tokay ne-Cahors. Iwayini ezinqabileyo ezinqabileyo ezisuka kuMascat zomdiliya zenziwa kwihlabathi lonke. Banobuqhetseba obusuka kumascat ngenxa yezinto eziqulethwe esikhumbeni samajikijolo kunye nenyama. Ukuhlwayelwa kwezidiliya zolu hlobo kwakwaziwa kumaGrike namaRoma asendulo. E-Australia, iiwayini ze-muscat zinamandla kwaye zizityebi. Ukuze benze njalo, iidiliya zishiywa emdiliyeni de kube yinto. Ngaloo ndlela, ingxube yeshukela kwijusi iyanda, kwaye emva kokuvumba nokulungiswa kwiwayini kukho iishukela ezininzi zendalo. Kwaye iwayini iyavuthwa phantsi kweemvula zelanga. EPortugal, emva kokuqhayisa iwayini yongezwa ngokugqithiseleyo kwisiqhamo somdiliya. Ngamanye amaxesha, emva kokukhula emgodini, unokufumana umthunzi oluhlaza obomvu.
Iwayini le-Tokaji livela eHungary, ngokuthe ngqo ukusuka kumanqatha asezantsi ase-Carpathians. Nanku kwiiidiya ezizodwa - i-Furmint, iHarshevel, i-Muscat Lunel. Amajikijolo aqokelelwa ngaphezulu, aphelile. Indima ehamba phambili idlalwe yi-fungus ekhethekileyo, leyo, xa i-berries ebethayo, ibangela ukuba kuthiwa "inhle" yokubola. Yandisa ukwanda kwayo kwaye ikhuthaza ukukhuphuka kwamanzi kunye nokunyuka kwimixholo yoshukela.
I-Cahors yikratshi lethu elikhethekileyo. Yaye kungekhona nje ngokuba ixesha elide kakhulu libe yicawa yewayini. EFransi, kwilizwe lakubo, iCahors ithathwa njengeindidi zewayini ezinomileyo. I-Cahors yethu yiwayini ephosa kakhulu (ngokuqhelekileyo malunga ne-160 g / l iswekile). Kwaye bayayilungiselela ngendlela ekhethekileyo, besebenzisa iteknoloji ekhethekileyo, ukutshisa i-pulp ukuya kuma-55 ukuya kuma-75 ° C. I-Cahors yamavini imile kwimibhobho ubuncinane iminyaka emithathu. Konke oku kukhokelela ekubeni inqaku likaCahors lizele, livolvety, kunye neetyrolethi kunye neziqhamo.
Etiquette
IDessert iidiza zamagilebhisi amnandi iyakulungile: ubuncwane beentyatyambo kunye nezimbali ziya kukuvumela ukuba ujabulele isiselo ngaphandle kwezongezo. Iglasi elincinci lewayini elimnandi emva kokutya okudliwayo yi-dessert epheleleyo. Kodwa kukho idibaniselwano eyamkelekileyo iya kugxininisa kuphela inkcazo kunye newayini. Ngokomzekelo, ichweba elifanelekileyo linokudibaniswa namantongomane okanye iintlobo ezinzima ezifana ne-cheddar (eWest, ibhangqa elungileyo libhekwa njenge-styletone ushizi). I-liquque, iidiyiphu ze-dessert zingakhonjiswa kwiziqhamo okanye kwi-ayisikrimu. Xa ukhonza iwayini yesidyuli, ungakulibali ukuliphoyisa ngaphambi kwe-14-18 ° C. Oku kuyimfuneko ukuyiqonda ngokupheleleyo intle yakhe, ngaphandle koko iwayini ibonakala ngathi i-sugary ne-sugary. Ukulungiswa kwezixhobo zewayini kuya kwenza ukuba ulungelelaniso lwalo lubonakaliswe, lugcizelele ngokugqithiseleyo ubumnandi balo kwaye lunqamle ingcamango ngobumnandi obuhle.
Imbonakalo yethu yokuqala yewayini ihlala ixhomekeke ekubonweni kwayo. Siyakuthanda umbala wayo, ukukhanya, ukukhanya. Sibona indlela iwayini ehamba ngayo enhle, "imilenze" enomdaka okanye "iinyembezi" emacaleni eglasi. Umbala wewayini elimnandi lihlala ligcwele kwaye likhulu. Ngomhlophe ihluka ukusuka kwigolide ukuya kumnyama omnyama. Ubomvu - ukusuka kwi-ruby ukuya kwi-garnet emnyama. Kwaye ngamanye amaxesha (kuxhomekeke kwiminyaka yewayini) ine-tinge.
Ngokukhawuleza xa sizisa igalazi ebusweni kwaye sithatha umoya wokuqala, khawuleza uqaphele uluhlu lweentlanzi. Benza isiqu sewayini. Kwaye kunzima kwaye kunzima kakhulu iwayini, i-multifaceted iya kuba yindawo yayo. Ukuze simncede ngcono, sivusa ngenyameko iwayini, sitshintshile iglasi.
Iifayili ezithengwa ngeteknoloji ekhethekileyo (iherher, i-port, i-Madera), kunye newayini ze-dessert (Cahors, Muscat, Tokaj) zonke zinesiqulatho esinobuchule esinika i-palette ye-aromas kunye ne-shades.
Amaphanti anika ama-aromas ezithelo ezomileyo, izithelo ezikhethiweyo kunye namajikijolo, amathoni ama-walnuts kunye nama-alimondi, ama-shades of confiture, amanqaku enyano. Kwaye ngamanye amaxesha imiba yezinto ezivumba.
Muscat. I-Muscat emhlophe - kunye nomoya omncinci weediliya ezitsha, iitoni eziqingqiweyo, i-honey-peach hues kunye namanqaku e-tea rose, i-acacia kunye ne-citrus. I-Muscat emnyama icebile kwiinambuzane, i-shades ye-cocoa, amathoni enameva kunye namanqaku e-chocolate.
I- Jerez , i-flavour ye hazelnut okanye i-almond, imibala ye-vanilla-cognac kunye ne-shadow shades yehlathi lekwindla ziyimpawu.
I-Cahors ibonakaliswa ngamacuce enqabileyo, i-cherry okanye i-blackcurrant i-confiture, i-shades yetshokolethi emnyama okanye iibhontshisi zekhofi, amanqaku e-vanilla kunye nocosa ubisi.
Unokucamngca ixesha elide ngeglasi yewayini edibeneyo eqiniweyo, uzonwabela enye yeerom. Kodwa, emva kokuthatha iwayini kunye nokuyifaka emlonyeni wakhe, ngokukhawuleza sifumana ingcamango yobumnandi bakhe, isic acid, isakhiwo, amandla. Kwaye siya kuziva ithoni ye-bouquet, eyabonakaliswa kwintetho. I-taste of wine e-sweet can be characterized as oily, full or velvety. Ezi vini zidla ngokuba yiwayini, oku kuthetha ukulinganisa kwewayini emlonyeni. Cinga ukuba umehluko phakathi kocyulo nobisi. Yethulwa? Kwaye ngoku phakathi kwewayini elibomvu letafile, kwaye uthi, Cahors? Olu hlobo luza kuba liwayini elipheleleyo. Imvakalelo ehlala emlonyeni emva kokuphuza iwayini kuthiwa i-aftertaste. Eyona bhetele iwayini, ixesha elide lizayo liza kuba.
Bon appetit!