Siya kuthotyelwa yiholide eyintandokazi yeNyaka entsha. Yaye yonke ipopasho yokuzihlonela etafileni iya kuba nebhotile ye-champagne. Esi siko kungekhona nje kwicandelo lasempuma yelizwekazi, kodwa nakwiNtshona. Iwayini le-Champagne ayiyona into elula. Ihlanganiswe ngeengcamango, izithethe ezingaguqukiyo kunye nemithetho yokusetyenziswa.
Kwimbali yoluntu kukho ezininzi izinto ezinamandla. Umlilo, isondo, isaphetha ngeentolo, umpu kunye nokuba, inyaniso, ibhotile ye-champagne ekhanyayo. Ukuqulunqwa kwalo mveliso kubangelwa ngumninimzi ogqirha u-Dom Perignon, owathi ngo-1668 into ethile ye-nahimichil, eyenza isiphuzo esimnandi. Ukuzalwa kwezibumba ezikhanyayo zenzeke kwiphondo laseFransi laseChampagne, ngoko uhlobo olutsha lwewayini lubizwa ngokuba yi-champagne.
Ngokuqhelekileyo kumkhankaso omnandi ongayiva: "Andiyithandi i-champagne!". Inokwenzeka ukuba, le ndoda ayizange izame i-champagne enhle, kwaye ukuba wayenza, akazange akwenze okulungileyo. Ewe, ewe, i-champagne ineemfihlelo zayo zokusetyenziswa! Konke oku kungafundwa lula ngokufunda imigaqo ephambili yokusela. Siya kushiya ukhetho lwe-champagne kumthengi. Ingqungquthela nombala, njengoko besithi, akukho maqabane. Ingcebiso kuphela - qaphela iifake, uthenge iwayini kwiindawo ezithembekileyo.
Indlela yokuvula kakuhle ibhotile.
Ndimele ndiphoxise abalandeli ukudubula kuma-chandeliers. Nangona kuninzi kulo mzuzwana kubalulekile, kodwa i-champagne kufuneka ivule ngokuthula. Umgangatho we-champagne awuxhomekeke kumandla "epuphulelo". Emva kokuthiwa "ukutshulwa", i-carbon dioxide ikhuphuka ngokukhawuleza, kwaye iwayini elikhanyayo liyeka ukudlala kunye nemibhobho yalo ekhethekileyo.
Ungazami ukugubha ibhotile ye-champagne ngaphambi kokusetyenziswa. Ukucima iplagi ngobumnene, ngelixa ubambe ibhotile kunye nomlambo kwinqanaba lama-45 degrees. Ukuba i-champagne i-supercooled, ke iplagi ayikwazi ukuvulwa nhlobo. Iwayini kufuneka icolile kwii-7-9 degrees. Kuba oku kunele ukubeka efrijini iiyure ezimbini.
Ukuchaneka njani ukuthululela i-champagne.
Kubonakala ngathi kulula! Wayegubha ibhotile ngendlela ye-hussar waza wayithululela phezu kweziglasi zebhiya. Enyanisweni, yonke into yinkimbinkimbi kakhulu. Dlulisa i-champagne kwiglasi ngokukhawuleza, ulandele i-trickle yewayini kuphela kwicala elincinciweyo leglasi. Ufanele uwuthulule kwiibhanki ezimbini ukuze i-foam ihlale. Ukuzaliswa kweglasi kufuneka kube zintathu kwikota, kukhululekile kwaye kulungile.
Iikomityi njengeglasi ze-champagne zikulungele ukungasebenzisi. Ukuphuza umlingo awudlala kuwo kwaye ngokukhawuleza ulahlekelwa ngumphunga. Iilazi kufuneka zibe nombono wekona, ekhulisa phezulu, ize iguqule. Ngokuqhelekileyo zenziwe ngeendonga eziqhekezayo zeglasi engenambala.
Emva kweziglasi zeeholide ze-champagne zama ukungahlambi kwi-dishwasher. Oku kungenxa yokuba ukubunjwa kwamanzi okucoca kufaka i-silicones. Geza kuphela ngamanzi esephaphu kwaye uhlanza ngamanzi ahlambulukileyo.
Ukusela isiphume.
Indlela ye "screw" okanye "fire salvo" ayisebenzisi i-champagne. Unxila ngokukhawuleza. Ukwandisa ukondla, gcina ukudlala kwamabhule eglasi. Iwayini elikhanyayo kunye nesono sokuba singayisebenzisi. Jabulela umtya wemilingo kunye nombala wegolide wesiselo. Oomama abathandekayo, musa ukusela isiphume ngomlomo odwebe. Ukwakhiwa komlomo kuqukethe into engahambisani nayo yonke impawu ezigqwesileyo ze-champagne.
Kwi-etiquette, iglasi kufuneka ibanjwe ngonyawo. Ezinye zigcinwe ngaphantsi kwemilenze ukwenzela ukuzinza okukhulu nokuthembeka. Akukhuthazwa ukuba ubambe ingilazi phezulu. Okokuqala, akuvumelekanga. Okwesibini, iwayini iya kutshiswa ngezandla kwaye iya kulahlekelwa yintyatyambo yayo.
Njengomtsalane we-champagne, unokuncoma iintlobo zeziqhamo, ama-biscuits, ushizi kunye nenkuni, i-sandwiches kunye ne-caviar, izitya zemidlalo kunye nomzimba omhlophe. Isibheno ngaphandle kunye nesinambiso kufuneka sifane nesiselo somoya. Kodwa kholwani mna, musa i-champagne kunye ne-tshokoleta, njengokwesiko apha. Kwaye naziphi na izizathu musa ukuvusa iibhulabhu kwiglasi ngefoloko. Emva koko, yiyo le mibhobho eyenziwa ngabakhiqizi be-champagne.
Ndinqwenela ukuba uphuze i-champagne ngokuchanekileyo, kwaye ujabulele umsebenzi ophezulu kakhulu wobugcisa kwi-winemaking.