Iwayini elimnandi liyamukelwa njalo ekupheleni kwesidlo sakusihlwa noma dinner. Futhi ngisho nalabo bethu abakhetha ukomile, ngokuqinisekile ngeke balahle ingilazi yewayini elimnandi, banikezwe ibhaluni lomoya nge-ayisikhilimu e-vanilla, ibhasikidi le-chocolate ne-sauce yamajikijolo asendle noma i-cheese plate. Akusiyo imfihlo ukuthi iwayini elivuthiwe elivuthiwe liyathandwa kakhulu ngabantu bakithi. Ngemuva kwalokho, iwayini elimnandi aligcini nje kuphela elihle kakhulu ekudleni, kepha lingakwazi ukuyibeka ngokuthula ekugcineni kwesidlo se-solo. Ngendlela, kusukela kulokhu awukwazi ukuthola injabulo encane, okubaluleke kakhulu, iwayini lilungile ukukhetha futhi linambithe wonke amathinti enambitha.
Ekuqaleni kusuka ePorto
Amaphakhethi ayinhle kakhulu kulabo abakwazisa ukunambitheka okumnandi okucebile. Izwe lomdabu lala mawayini yiPortugal.
Ichweba lokuqala laqala ukuqala ekuqaleni kwekhulu le-XVII. KwakungumPutukezi owaqaphela ukuthi ukuxuba amagilebhisi ezitshalo ezivela eminyakeni ehlukene nokuvela ezivini ezihlukahlukene ezihambisana nophuza kwenza kube lula ukuthola izimbali ezimangalisayo ezihlukanisa ichweba kuzo zonke ezinye iwayini. Iwayini lewayini lidala emiphongolweni ye-oki, nasePortugal - okungenani iminyaka eyishumi. Futhi, amawayini athakazelisayo afana ne-port enza e-Australia (ngokuvamile ehlukahlukene e-Shiraz), eNingizimu Afrika, e-USA naseGreece.
I-dessert ephelele
Ukuphumelela okuncane abesifazane abathandwa yiwayini le-dessert - i-Muscat, i-Tokay ne-Cahors. Iwayini eliqinile elinamanzi elivela e-Muscat amagilebhisi lenziwa emhlabeni jikelele. Banekhono elimnandi lomuscat ngenxa yezinto eziqukethwe esikhumbeni samajikijolo nenyama. Ukutshalwa kwamagilebhisi ezinhlobonhlobo ezinjalo kwaziwa kumaGreki naseRoma. E-Australia, i-muscat iwayini inamandla kakhulu futhi icebile. Ukwenza kanjalo, amagilebhisi asele emvinini kuze kube yilapho efuna. Ngakho, ukuhlushwa ushukela ku ijusi kwanda, futhi ngemuva kokuvutshelwa nokulungisa iwayini kunezitshalo eziningi zendalo. Futhi iwayini ngokwalo livuthwa ngaphansi kwemisebe eshisayo yelanga. EPortugal, emva kokuqinisa iwayini kufakazelwa ngaphezu kwekhasi lamagilebhisi. Ngezinye izikhathi, ngemva kokukhula emgqonyeni, ingaba nomthunzi okhanyayo we-orange.
Amayini ama-Tokaji avela eHungary, ngokuqondile kusukela emagqumeni eningizimu-ntshonalanga aseCarpathians. Lapha phakathi kwamagilebhisi akhethekile - I-Furmint, i-Harshevel, i-Muscat Lunel. Amajikijolo aqoqwe ngaphezulu, aphelile. Indima ehamba phambili idlalwe yi-fungus ekhethekile, okuthi, lapho kushaywa amajikijolo, kubangela ukubola okuthiwa "ukuhlonipha". Ukwandisa ukungena kwawo futhi kukhuthaza ukukhuphuka komswakama, ngakho-ke ukwanda kokuqukethwe ushukela.
I-Cahors ukuziqhenya kwethu okukhethekile. Futhi hhayi ngoba nje isikhathi eside kakhulu sebebe iwayini lesonto lethu. EFrance, ezweni lakubo lomlando, iCahors ibhekwa njengezinhlobonhlobo zewayini elomile. I-Cahors yethu iyinwayini elimnandi kakhulu (ngokuvamile cishe ngo-160 g / l ushukela). Futhi bayilungiselela ngendlela ekhethekile, besebenzisa ubuchwepheshe obukhethekile, ukushisa u-55 kuya ku-75 ° C. I-Cahors yemifino imile emabhaleni okungenani iminyaka emithathu. Konke lokhu kuholela eqinisweni lokuthi ukunambitheka kwe-Cahors kugcwele, ukuvota, ngamathoni we-chocolate nemifula.
I-etiquette enhle
I-dessert iwayini elimnandi yamagilebhisi lihle ngokwabo: ukunethezeka kokunambitheka kwabo nezimbali kukuvumela ukuba ujabulele isiphuzo ngaphandle kwanoma yiziphi izengezo. Ingilazi encane yewayini elimnandi emva kokudla okudliwayo i-dessert ephelele. Kodwa kukhona inhlanganisela evunyelwe ngokuvamile eyogcizelela kuphela ukunambitheka newayini lewayini. Isibonelo, ichweba elingahle lihlanganiswe namantongomane noma ama-hardes ashibilikile afana ne-cheddar (eNtshonalanga, umbhangqwana ofanele ubhekwa njenge-styletone ushizi). Liqueur, iwayini le-dessert ingahanjiswa izithelo noma i-ayisikhilimu. Lapho ukhonza iwayini le-dessert, ungakhohlwa ukulipholisa ngaphambi kuka-14-18 ° C. Lokhu kuyadingeka ukuba uqonde ngokugcwele ukunambitheka kwakhe, ngaphandle kwalokho iwayini lingabonakala lishukela futhi liyishukela. Ukulungiswa kwezidingo zewayini kuzokwenza ukunambitheka kwawo kube nokulinganisela, kugcizelele kahle ubumnandi bayo bese beka ukunambitheka ngomunyu omnandi.
Ukubuka kwethu kokuqala kwewayini kuhlale kuhlangene nombono wayo wokubukwa. Siyakujabulela umbala wayo, ubuhlakani, ukukhanya. Sibona ukuthi iwayini lihamba kanjani "emilenzeni" enhle noma "izinyembezi" ezinhlangothini zeglasi. Umbala wewayini elimnandi njalo ugcwele futhi ukhululekile. Nge-White ihluke kusuka egolide kuze kube mnyama. Ebomvu - kusuka ku-ruby kuya ku-garnet emnyama. Futhi ngezinye izikhathi (kuxhomeke eminyakeni yobudala) ine-tinge.
Lapho nje siletha ingilazi ebusweni bese sithatha umoya wokuqala, phawula ngokushesha uhla lwawo wonke ama-flavour. Benza isiqu sewayini. Futhi iwayini elikhuni futhi elinamandla kakhulu, i-multifaceted eyengeziwe iyoba yizimbali zayo. Ukuze simsize kangcono ukuvula, siphuthukisa iwayini ngokuzithoba, sibheke ingilazi ngeso lengqondo.
Amawayini atholakala ngobuchwepheshe obukhethekile (i-sherry, i-port, i-Madera), newayini le-dessert (i-Cahors, i-Muscat, i-Tokaj) yonke inesixhaso esiyinkimbinkimbi esinika i-palette yama-aromas nama-shades.
Amachweba anikela izithelo zomisiwe, izithelo ezibandayo namajikijolo, amathoni ama-walnuts nama-alimondi, ama-shades of confiture, amanothi amanothi. Futhi ngezinye izikhathi imibala yezinongo.
Muscat. I-muscat emhlophe - ngomoya omncane wamagilebhisi amasha, amathoni amahle omisiwe, ama-honey-peach hues kanye namanothi wetiye rose, ama-acacia nama-citrus. I-Muscat black igcwele ama-flavour we-prunes, ama-shades e-cocoa, amathoni enameva namanothi e-chocolate.
Ku- Jerez , ama-hazelnut okuthosiwe noma ama-alimondi, imibala ye-vanilla-cognac kanye nama-shades aphansi ehlathini ekwindla yizici eziningi.
I-Cahors ibonakala ngama-flavour we-prunes, i-cherry noma i-blackcurrant imfucuza, ama-shades we-ushokoledi omnyama noma ubhontshisi wekhofi, amanothi we-vanilla nobisi ukhilimu.
Ungacabangisisa isikhathi eside ngeglasi lewayini elivuthiwe elivinjiwe, lijabulela iphunga elilodwa kuphela. Kodwa, emva kokuphuza iwayini bese silibamba emlonyeni wakhe, ngokushesha sithola umbono webuhle bakhe, ubuhle be-acid, isakhiwo, amandla. Futhi futhi sizozizwa ithoni lembali, eyabonakalisa ukunambitheka. Ukunambitheka kwewayini elimnandi kungabonakaliswa njenge-oily, igcwele noma i-velvety. Amawayini anjalo avame ukubizwa ngokuthi iwayini, okusho isisindo sewayini emlonyeni. Cabanga umahluko phakathi kwesisindo phakathi kokhilimu nobisi. Kuthulwe? Futhi manje phakathi kwewayini elibomvu letafula elibomvu futhi, uthi, Cahors? Lokhu okugcina kuyoba nje iwayini eligcwele. Amazwi ahlala emlonyeni emva kokuphuza iwayini abizwa ngokuthi i-aftertaste. Kungcono iwayini, isikhathi eside ngemva kwalokho kuyakuba khona.
Bon appetit!