Uhlu lwemithetho eyisisekelo yokuthi iwayini eliphakeme likhonzwa kanjani etafuleni lokugubha i-"encyclopedia", elingeyona into elula kuneyindlela efanayo yetafula. Emva kwakho konke, yiwayini elilindelekile elifanele lisebenze kahle futhi lisebenze kahle ngaphambi kwezivakashi. Imithetho eyisisekelo ithi, ngaphandle kokudlulisela phambili imithetho eqinile yokuxhumana kwezingubo zokupheka kanye nemimoya, kubalulekile ukukhonza iwayini elibomvu ngenyama yokudla, nokudoba - umhlophe kuphela, futhi noma iyiphi i-dessert kufanele ihambisane ne-champagne ekhazimulayo. Kodwa, kuze kube yimanje, singakwazi ukuqaphela ukuthambekela okunjalo ukuthi lo mthetho usebenza kuphela kwimicimbi esemthethweni. Kwezinye izimo, kuphela i-oda lewayini elikhonjiswa etafuleni: iwayini elinokukhuthazela okukhulu linikezelwa ngaphambi kwewayini ngokuncane, okomile ngaphambi kokuba iwayini elimnandi, nelomhlophe lihlale likhonzwa ngaphambi kwezingcingo. Futhi, imithetho "yokwandisa idigri" yesiphuzo iyasebenza kakhulu. Lokhu kusho ukuthi obuthakathaka, ngokuba khona kotshwala ekubunjweni kwawo, iwayini lihlale likhonzwa ngaphambi kokuqina.
Ngakho, ukukhonza kanjani iwayini etafuleni. Khumbula ukuthi ngaphambi kokuba usebenzise iwayini etafuleni lokugubha, khathalela ngokukhethekile ingilazi noma ingilazi lapho uzothulula khona. Imithetho ithi kuncike kakhulu ekuklanyeni kweglasi ngokwayo. Yiqiniso, lapha akukhona neze amandla, ngoba kusobala ukuthi azikho izidingo eziqinile. Lapha kukhona imithetho eyisisekelo yokwakheka nokuma kweglasi, okumele ilandelwe.
Iwayini kufanele lihlale lithululiselwa egilasini, elinomlenze, njengoba kungenxa yalo mlenze futhi kubalulekile ukuphakamisa ingilazi ngesikhathi sokuphuza. Iwayini elimhlophe nelin pink liyanconywa ukuthi liphuze ifomu elincane elibandayo (kuze kufinyelele ku-degrees 10). Kuyafaneleka futhi ukusho ukuthi yilawa mawayini athola ukunambitheka kwawo kwangempela nephunga emva kokupholisa. Ngendlela, ukufinyeleleka isikhathi sokuguga, kudingekile ukuthi kucolile ngaphambi kokukhonza. Kodwa izinhlobo zewayini elibomvu, ngokuphambene nalokho, kumele zishiswe ngomlilo (kufika ku-degrees 15).
Iwayini elibomvu livame ukukhonzwa ngezibuko ezincane kakhulu kunezibuko zewayini elimhlophe neliphukile. Iwayini eliqhakazile kanye ne-champagne ngokuvamile likhonzwa emagalazini amade futhi amancane, ukuze amabhola adlale ngokucacile. Thela lezi ziphuzo kufanele zihlale zingenasiphakamiso, ukuze kube khona indawo ye-foam, kodwa ngemuva kokuxazulula, ungangezela ngokuphuzile isiphuzo esikhanyelayo. Ngendlela, kunconywa ukuba kuphole iwayini elikhazimulayo noma i-champagne kuze kufike, cishe, ama-7 degrees. Into esemqoka kuleli bhizinisi akufanele iluqede, kungenjalo awukwazi ukuzwa ukunambitheka nephunga lewayini ngokugcwele nangokuvolumu. Indlela engcono kakhulu yokupholisa iyisitsha esikhethekile neqhwa, lapho ungabeka khona ibhodlela ngokuphepha.
Ama-cognac a-Elite nawo anakho amandla akhethekile okusetshenziswa. I-Cognac kufanele isetshenziswe njalo ngezibuko ezikhethekile ngendlela ye-keg, ehlanjelwe phezulu. Izidingo eziyisisekelo zokuthulukisa i-cognac zingxenye yesithathu yeglasi (cishe phakathi nendawo ebanzi kakhulu). Ukubamba ingilazi enjalo yezinkuni ze-cognac zincoma isundu kusukela ngezansi ukuze umlenze weglasi ungaphakathi kweminwe ephakathi nendawo. Ngendlela, ungakhohlwa ukuthi i-cognac kufanele ifudumale ngesandla ngesandla semaminithi amabili ukuzwa ukuqhuma kwephunga layo. Udinga ukusebenzisa i-cognac, okwenza ama-sips amancane, ngaphandle kwalokho awukwazi ukunambitha ukunambitheka kwawo.
Ngendlela, sincoma kakhulu ama-branded kanye nama-cognac efomu labo langempela, okungukuthi, inkomba esemqoka lapha ukutholakala komthamo wesintu etafuleni. Kodwa zonke ezinye iwayini, uma ufisa, zingathululelwa ku-decanter ekhethekile eyenziwe ngekristall noma ingilazi evamile.
Amabhodlela namawayini kufanele avule ngaphambi kokuba athululelwe ezibukweni, ezingasetshenziselwa iwayini elibomvu. Leli vinyo liyanconywa ukuthi lingakaze lihlale lingakabikho, ngakho limile ekamelweni lokushisa futhi "liphefumulelwe", elizokwenza libe liphunga elimnandi futhi lihle kakhulu.
Ukuze uqiniseke ukuthi izivakashi zihlale zigcwele izibuko, lokhu kungukuthi umnikazi oyinhloko. Kungenxa yalesi sizathu ukuthi kuyadingeka ukukhonza itafula ukuze zonke izitsha ezineziphuzo zibheke ngqo. Uma ithebula lezemikhosi likhulu kakhulu futhi umphathi angenawo ithuba lokukhonza wonke umuntu, ngakho-ke kuyadingeka ukuthola omunye umuntu emndenini noma ezihlotsheni ukuthi ajoyine icala. Into eyinhloko ukuthi ayimenywa njengezivakashi zabesifazane, kungenjalo kuyophikisana nayo yonke imigomo yokuziphatha.
Umnikazi udlulisa iwayini lokuqala engilazi, bese-ke, uma esinambitha, nikeza lesi siphuzo kuzo zonke izivakashi. Khona-ke udinga ukugcwalisa izibuko zezivakashi futhi, emva kwalokho, uphakamise ingilazi egcwele.
Ukuthatha izibuko ezandleni zokubiza isilwane kunesidingo kulokhu ku-oda: kusukela kokungakwesokunxele nakwesokudla okunye okuqhubekayo. Ungaphuzi iwayini kuze kube sekugcineni ngemuva kokushiwo isilonda.
Futhi ekugcineni, khumbula ukuthi ukukhonza ukudla okuqinile ngaphambi kokudla akukhuthazwa nhlobo. Njengoba lezi ziphuzo zingakwazi ukuphula izinzwa zethu. Kuyoba lucky uma unikeza izivakashi iwayini elomile noma elimhlophe, i-champagne noma i-vermouth. Lezi ziphuzo ziphakamisa ukudla futhi zisize ukuqala nokugcina ingxoxo. Ngakho-ke, "ukudakwa ngokusuka emnyango" akuyona into kodwa iphimbo elibi, okumelwe ligwenywe ngazo zonke izindlela. Ukunamathela kule mithetho, uzoguqula noma yiliphi idili emkhosini, uzizwa ngesikhathi esifanayo i-aesthetics yeqiniso, owazi ukusebenzisa kahle izinhlobonhlobo zeziphuzo eziphakeme. Inhlanhla!