Ukwenza iholide ibe yimpumelelo, isiselo kufuneka sibe semgangathweni olufanelekileyo, ngoko kufuneka sikhethwe ngokucophelela kwaye ngokucophelela. Kwiivenkile ungabona i-champagne yabavelisi kunye neempawu ezahlukeneyo kwaye kule ngqungquthela ungadideka. Phantse i-40% ye "ekhanyayo", ethengiswa kwiivenkile kunye nakwiivenkile, iyinkohliso. Kwaye ngeeholide, inani leefake landa xa i-champagne iqhuma. Ungazithengi ngokukhawuleza ibhotile ekhange kwixabiso kunye nokubonakala, ufunde ngokucophelela.
Ibhotile "eyiyo"
Into yokuqala kufuneka uyibeke ingqalelo kwibhotile. Le champagne ayixulwanga kwibhotile yokukhanya, kuba idlula ukukhanya kwaye inempembelelo embi kwintetho yesiselo kunye nomgangatho wayo. I-Champagne, ithululelwe kwibhotile ekhanyayo, ifika ngokukhanya kwindlela yokusabela ngayo, ngenxa yoko, intlaba iyaba buhlungu, kwaye i-champagne iyajika kwaye ikhule. Kulo glasi elimnyama lihlala lihle "likhazimulayo", ngoko iindawo ze-champagne ziyaqhubeka.
Ilebula ye-Champagne
Ilebula ayisebenzisi nje kuphela ukutsala ingqalelo yabathengi kunye nobuhle bhotile, kodwa kubhalwe kulo, nangona kuprintwe kakuhle, yonke into ebalulekileyo malunga nemveliso. Ukuba uthe "ngokwemvelo," kuthetha ukuba i-champagne inobungakanani obuhle. Ukongeza, iilebula kufuneka ibonise ukuba yeyiphi iidiya ezasetyenzisiweyo kwaye ngubani owaveliswa nguye. Ibinzana elithi "ngee-additives" okanye "izibhengezo" kufuneka liqaphele umthengi, ekubeni i-champagne yangempela ayiququkisi
Ubomi beShelf ye-champagne
I-champagne entle inexesha elifutshane lemfuyo, ngaphambi kweeholide, iibhotile zifakwa apho kuphelelwa ngumhla wokuphela. Kufuneka uqaphele oku, kuba isiphuzo esingaphezulu kunomdla ongathandekiyo, ngaphandle kokuba kungabangela ubuthi, ungangobungozi kwimpilo yakho.
Ukumisa
Le nxalenye ebalulekileyo ye-champagne entle. Kungcono ukuba i-kork ingokwemvelo, ivala ingxowa yebhotile ngokukhawuleza ngokusemandleni. Siyabulela oku, kunokwenzeka ukuba ugweme umnxibelelwano we-champagne kunye nommandla wangaphandle, ngaphandle koko akusoloko iphephile. Khetha i-champagne, ehlanganiswe ne-stopper, ixakeke ngakumbi kune-plastic cock, ayikwazi ukuphendula ngomoya, kwaye akukho nto i-acid e-champagne.
Indlela yokusela "inqabileyo"?
Ngaphambi kokukhonza, kufuneka upholise i-champagne ukusuka kwi-7 ukuya kwi-9 degrees Celsius. Unokwenza isiqabetho kwifriji okanye kwibhakethi yamanzi kunye neqhwa. Akuyimfuneko ukupholisa i-champagne kwifriji, kwaye ayikwacetyiswa ukuba igcine ixesha elide kwindawo ekhanyayo nefudumeleyo. Ibhotile kufuneka ivule ngokucophelela, ngaphandle kokuba "iphoswe" engadingekile. Okokuqala susa umzobo, khupha kwaye ususe umnxeba. Emva koko ubambe isikhomba ngesandla esinye, kwaye ngesinye isandla ujikeleze ibhotile, uyibambe kwi-angle ye-45 degrees, de kube iplagi ngokwayo iphume entanyeni. Vula i-champagne inokwenziwa kwakhona.
Ziziphi iiglasi eziza kuthululwa?
Phuza i-champagne kwiiglasi kunye neendonga ezigugile. Kubalulekile ukuba iiglasi zivulekele, zincinci kwaye ziphezulu okanye ngendlela yeconsi, ekhula ngokuthe gqolo ukuya phezulu, ize ibe yincinci. Ukuzalisa kuyimfuneko 2/3 iziglasi kwiimvume ezimbini kunye nokuhamba kancane. Ingxenye ephezulu yeglasi kufuneka ingabi nalutho, kuya kubakho izinto ezicocekileyo kwaye ziyakwazi ukuva iwayini.
Ziziphi izinto zokutya zokutya ezinokunceda umkhosi?
I-champagne eyomileyo idakwe iziqhamo, i-soufflé, i-meringue, i-biscuits, kungekhona i-cookies kakhulu.
I-champagne emnandi kunye ne-semisweet inxiliswe nge-dessert e-sweet dessert. Kufuneka ikhunjulwe ingqalelo ukuba ezinye izilwanyana kunye neemveliso azihlanganisi nayiphi na iwayini. Ungafanelanga utamatisi, igalikhi, iviniga, i-scalding sauces, inganconywa kakhulu mnandi, i-spicy, imuncu. Akufanelekile ukuba i-champagne idle kunye ne-tshokoleta, i-walnuts, i-citrus, okanye inyama ebomvu.
Siyathemba ukuba ezi ngcebiso ziyakunceda ukunwabela isiphuzo esimnandi, njenge-champagne.