Kungakanani ongayiphuza ngesikhathi? Impendulo iwukuphela komuntu ngamunye, ngoba umbuzo wezinga lophuza utshwala unamaphuzu amabili wombukiso we-polar. Abanikazi bezitolo zewayini bayaqiniseka ukuthi noma yikuphi utshwala obuvela kumaphesenti angu-5 kuya kwangu-45 enqabeni kungadliwa cishe nsuku zonke, kodwa odokotela banombono ohlukile futhi bavuma ukunikeza ukulungiswa okuncane kwamagilebhisi omvini wemvelo. Kusukela esimweni sokuziphatha, umbuzo ongenamkhawulo "kungakanani?" Kubonakala kanje: uma umuntu engenayo izinkinga zempilo futhi ekwazi ukuphatha uphuzo oludakayo obuphakeme kakhulu, ungase uphuze kakhulu ngendlela oyithandayo, futhi ufuna ukuphuza utshwala njengendlovu enhle yokudla. Ukuphuza ukulahlekelwa yizwe elanele kuyinkohliso, indlela yokudla ngokweqile ukuya ku-bulimia - lokhu kungukubusa kwabantu abafakwe kahle, kuphela umthamo wegremu ngamunye unayo.
Eminyakeni engaba ngu-15 eyedlule kwakucatshangwa ukuthi utshwala kufanele budliwe kuphela ngamaholidi. Lokhu kwachazwa kalula: ngoba akukho lutho oluhle oluphakanyisiwe ngaphandle kweVodka yaseRussia, kanti imiphumela yokusebenzisa i-vodka ngobuningi obukhulu ayinalo ekuphumeleleni emsebenzini, ngakho-ke isiko lokuphuza utshwala njengalokhu sasingafundiwe. Emaphethelweni endlebe yethu, abantu bethu sebezwile ukuthi emazweni amaningi aseNingizimu Yurophu - umndeni awuhlali phansi ekudleni etafuleni, uma ungenayo ibhodlela lewayini letafula. Indlela yokukhetha iwayini elifanele, uhlobo luni lwewayini nokuthi ungayahlukanisa kanjani "embi".
I-toast yokuqala ithi i-toastmaker. Le ndima ingeyomuntu othile kunoma iyiphi ithebula. Ngokuvamile lokhu kuyinkosi yendlu, kodwa angakwazi ukuqondisa ilungelo lokusho isilonda kunoma yimiphi yezivakashi.
Amantombazane awasho ukuthi i-toasts! Khumbula le mithetho, embossed emithethweni yokuziphatha ezincwadini ezinkulu.
Ama-toast awasho ngama-liqueurs, kodwa ngezinye iziphuzo ze-dessert (i-cognac, iwayini elimnandi) - kungenzeka ngempela.
I-Cognac, i-champagne, i-red, ne-semisweet ebomvu, nama-sweet white ne-dessert amawayini ayitholanga izitsha ezisemqoka, ngoba banomsebenzi we-dessert kuphela.
Ngesikhathi sokudla kubalulekile ukukhonza iwayini elomile lezinhlobo ezibomvu nezimhlophe, i-sherry eyomile, noma-yamadoda - i-vodka, i-whiskey, i-tequila, i-rum, i-gin. Iziphuzo ezidakayo ezifana ne-sherry, i-vodka, i-Madeira ne-port kufanele zithathelwe emanzini.
Ngaphambi kokukhonza iwayini elibomvu etafuleni, kufanele ihlile kancane kuya kuma-16-18 degrees.
I-Cognac ayikwazi ukuphuza ibanda, iyoshisa ngokuzenzekelayo ingilazi uma igcinwa, noma kufanele ifuthe emgqeni okhethekile ngekhandlela.
Iwayini elivuthayo noma i-champagne ivame ukukhonzwa ebhakeni leqhwa namanzi, noma ngaphambi kokuba ukhonze, epholile efrijini, kodwa ungabhali.
Iwayini elomile elimhlophe lenziwe licolile kuze kube yi-12-14 degrees.
Uma uqala ukuthululela iwayini, qiniseka ukuthi usula intamo ngendwangu ye-napkin ukuze amaconsi ewayini awe phezu kwendwangu yetafula, kufanele uphendule ibhodlela elizungeza i-axis yayo, bese uphakamisa ibhodlela eliphuma engilazini.
Ukuchitha utshwala ezibukweni, khumbula ukuthi ekugcineni kwengilazi kufanele kuhlale okungenani amasentimitha amabili, futhi kungcono ukuthulula ingxenye engilazi engilazi.
Lapho uthelela iwayini zibe yizibuko, angeke agcinwe ngesisindo. Ingilazi kufanele ihlale etafuleni!
Kuwe, kusetshenziswe isilonda, awuqali ukuphuza ngokushesha, kungenjalo kuyoba ukuthi uphuza impilo yakho nenhlalakahle yakho. Okokuqala, izivakashi kufanele zifakwe esibukweni, futhi kuphela wena.
Ukwenqaba isinkwa sokuhlonipha umuntu kusho ukungahloniphi. Kudingeka ukuthatha ingilazi bese uphuza amanzi noma ijusi. Amanzi ngokujwayelekile yisiphuzo esihle kunazo zonke ekuvulweni kwamukelwa ngenkathi izivakashi zingabingelela abakwa-Hosts futhi azitholanga abangane abajwayele. Ungaphuzi ngokushesha - kuyimfashini kakhulu. Ukugcoba ngamanzi kwakungabhekwa njenge-toast ezinsukwini zakudala. Nokho, iNkosi yaseSweden uKar Gustav yaveza umthetho wokukhipha izibuko ngamanzi amaminerali. Njengoba umkhuba wobukhosi ubaluleke ngaphezu kwezwe, umthetho wokukhulisa isisindo ngamanzi kuyindlela enhle kakhulu kulabo abangakwazi noma abangafuni ukuphuza.
Chaza ukuthi kungani ukhulisa ingilazi engekho utshwala, kodwa ngamanzi noma ijusi, akudingeki neze. Akekho onelungelo lokukubuza umbuzo othi: "uyagula," "ukhulelwe?", "Ukubhaliswa?" Nokunye okunye. Lawa amahlaya amabi abantu abathintekayo.
Ake sithi umenywe edilini lesidlo sakusihlwa. Ngesiko elingavamile, amabhodlela ambalwa we-semiseet champagne avela etafuleni. Khona-ke la madodakazi aphendukela ewayini, namadoda - i-tip, i-whiskey, i-tequila, njll. Ngesikhathi semini, izingxabano ezinkulu, izingxabano, ezinye izimo eziphuthumayo ziqala ngokungazelelwe, abantu abavamile abazizwa benamahloni. Isizathu sokuziphatha okunganele kulezi zimo i-dessert semiseet champagne ekhonjelwe izivakashi ezingenalutho esiswini futhi kubangele ukugqwala okukhulu nokuvutha kakhulu. Leliphutha elikhulu kakhulu elithinta futhi izivakashi zivumela, ngoba umsebenzi we-champagne semiseet, njenge-cognac, i-sip ephethe ikhekhe ekupheleni kwamukelwa.
Ukuhlukanisa kanjani ama-good, ama-right kusuka "okubi"? Amawayini anamandla afana ne-sherry, iMedira, ichweba, ngeke sicabange. Iwayini livuthiwe futhi liyafaneleka uma kuphela ushukela olunezivinini, ngenxa ye-enzyme eyenza iwayini eyengeziwe, ekugcineni iyoba utshwala. Iwayini elinjalo ngaphandle kokushukela ngeke lenze umonakalo omncane empilweni yomuntu futhi ungayiphuza ngokweqile ngamabhodlela. Inqaba yewayini ingumfanekiso wendawo yonke kuwo wonke amawayini aseYurophu. Iwayini elomile kunazo zonke, linenqaba ye-13-14% futhi kuthiwa yi-brut. Uma ebhodleleni lewayini ukubhaliswa kungu-15-17% - lapha iwayini eliqinile, lapho umoya we-cognac wengezwe khona, futhi lewayini ayisemvelo. Ngemuva kweBruce, izinga lewayini liyancipha kanje:
iwayini elomile - 12-12.5%,
I-semi-dry-11-11.5%,
semi-sweet - 10-10.5%,
futhi amnandi - ngezansi kwe-10%.
Emikhosini yezobambiswano kuphela iwayini elomile linikezwa, futhi ngisho nemifino eyomile kakade ingabaza. Kusukela emavinini omile, ngenxa yokuthi ayinayo ushukela, angabi namafutha, ungadli, ungadakwa futhi ungalokothi ugule ekuseni, ngakho-ke ukuhlonipha kuhlonipha lesi sigaba sokuphuza utshwala njengamawayini amahle.