Ukukhiqizwa futhi eshalofini yokuphila champagne

Champagne kuyinto isiphuzo edliwe ngamaholide. Manje kuba iwayini elikhazimulayo akhiqizwa abakhiqizi abaningi. Futhi ukuqonda leli banga - akulula. It kungenziwa uphawu unbranded. Impilo champagne kungaba iminyaka emibili, futhi mhlawumbe iminyaka engamashumi amabili nanhlanu. Kukhona umehluko wemisindo nemiqondo yamagama amaningi ezihlobene nale isiphuzo.

Champagne ibizwa ngokuthi iwayini elikhazimulayo akhiqizwa France esifundazweni esifanayo. Ngo-1891 yena yanikezelwa eMadrid sivumelwano, abakhiqizi iwayini kuphela French kungenzeka igama ezinjalo ngaphansi kwazo. Nakuba amanye amazwe ukuthi uyabandakanyeka emsebenzini wokukhiqiza ekhanya iwayini ukubabiza champagne. Kodwa ngakwesokudla igama kungenzeka yewayini, okuyinto kuveza ngokuvumelana nezimiso eziqinile kakhulu. Le mithetho wasungula ikomidi iwayini ekhanya, futhi yakwamukela INAO.

Amagilebhisi, ngokuvumelana nalezi zimiso, kumelwe likhule kuphela Champagne esifundeni. Ngu ubuchwepheshe kulinywe yayo, futhi, kukhona ezinye izidingo. Kufana izihlahla njalo imivini, yokuvuna storage, futhi ezinye umehluko wemisindo nemiqondo yamagama anjalo. Ukuze womshini iwayini elikhazimulayo okumele asetshenziswe kukhona amagilebhisi njengoba Pino Mene, Chardonnay, Pino Nuar. Ngenxa yalesi isiphuzo ungathatha elilodwa noma ngaphezulu kwalezi izinhlobo. Ngemva yokukhiqiza impilo eshalofini champagne zokuvuleleka bakhe okwakumelwe babe yilo hhayi ngaphansi kuka eyikhulu nengxenye. ukukhiqizwa yayo ngqo eFrance manje wahlanganyela abakhiqizi ezingaphezu kuka-19 eziyinkulungwane. Sinenkosi ekomidini professional, elibhekene nomse- ukuthuthukiswa nokuvikelwa ukukhiqizwa walesi siphuzo zasebukhosini.

Ngalinye ethize uhlobo amagilebhisi siyafanelana ukukhiqizwa uhlobo oluthile champagne. Izinga eliphakeme kunawo kwamagilebhisi Chardonnay kuyinto yamagilebhisi emhlophe. Kuwo, ngokulandelana, ukukhiqiza ezimhlophe champagne blanc de blanc, okuyinto ukuhumusha kusho: white white. Futhi kusukela izinhlobo obomvu Pino Imayini noma Pino Nuar esikhiqiza emhlophe ebenyezelayo iwayini blanc de noirs, okusho - omhlophe kusuka black. champagne Pink etholwe ngokungeza iwayini elibomvu.

nethonya elikhulu ikhwalithi eshalofini yokuphila champagne ukukhuthazela yayo. Kule nqubo, isiphuzo uthola ukunambitheka yayo kanye nezimpahla esiyingqayizivele. Nakuba ukuchayeka ubuncane ubhekwa isikhathi esiyizinyanga eziyishumi nesishiyagalombili, ochwepheshe ungakaqedi ungavumelani phezu kokuthi ngumuphi kubo kungcono. Abanye abantu efana champagne abasha fresh, nabanye iphunga amagilebhisi ocebile. abakhiqizi abaningi baye bathola indlela yokuphuma kulesi simo. Zenza iziphuzo zabo inhlanganisela iwayini abasha nabadala. Lokhu ukunambitheka ezinye iyehla iyenyuka kuthiwa eshelelayo. Futhi abaningi babo bayakwazi ukulondoloza izinga nokukodwa ukunambitheka iwayini yabo iminyaka eminingi. Kuyinto art sangempela, ezisabalele impilo eshalofini champagne.

champagne Vintage ngokuthi millezimnyh. It has a isivinini yesivalo esingekho ngaphansi iminyaka emithathu. Futhi okwenza kube ukuthatha amagilebhisi kwalowo nyaka, lapho eneminyaka engu-isivuno esihle. It has eliphezulu futhi intengo esihambelana okusezingeni eliphezulu. ilebula Isimo sayo sibonisa hhayi kuphela empilweni eshalofini nokungibuza Champagne, kodwa futhi wabeka unyaka lapho okuvuna kuye. Futhi kuphela amabhodlela nge-champagne millezimnyh ungacacisa ngonyaka kwezitshalo. It is oluqanjwe ubuchwepheshe ekhethekile, nomkhiqizi ngamunye unegama ayo kule iwayini elimnandi.

Champagne kuyinto efiselekayo ukugcina akukho kuka iminyaka emithathu. Okuwukuphela zilwane zakhe millezimnye. Abakwazi ume engaphezu kweyishumi futhi lokhu kuba ngisho tastier. Kodwa udinga ukudala izimo ezithile ukuthi kakhulu ezithinta impilo eshalofini champagne. Okokuqala, kubalulekile ukulawula lokushisa. Kufanele kube ku ezahlukene 5-15 degrees. Futhi egumbini kufanele kube umswakama high, hhayi ngaphansi kuka-75%. Kwelinye igumbi, okuyinto iwuMnyuziyamu champagne kufanele kube amnyama kanye umoya. Futhi kuphela ke isiphuzo kuyoba esihlwabusayo ukuletha umoya iholide lakho.