Sondelwa yiholide yonyaka oyintandokazi. Futhi yonke imikhankaso yokuzihlonipha etafuleni iyoba nebhola le-champagne. Lesi yisiko hhayi kuphela engxenyeni esempumalanga yezwekazi, kodwa naseNtshonalanga. Iwayini le-Champagne akuyona umkhiqizo olula. Ihlanganiswe ngezinganekwane, amasiko angaguquki nemithetho yokusetshenziswa.
Emlandweni wesintu kunamandla amaningi amakhulu. Umlilo, isondo, umnsalo ngemicibisholo, isibhamu futhi, yebo, ibhodlela le-champagne elikhazimulayo. Ukuqalwa kwalowo mkhiqizo kubhekiselwa kumonisi oyisimangaliso uMerc Perignon, owathi ngo-1668 into okuthiwa nahimichil, okwenza kube nesiphuzo esimangalisayo. Ukuzalwa kwamabhulebhu aqhakazile kwenzeka esifundazweni saseFrance saseChampagne, ngakho uhlobo olusha lwewayini lwabizwa ngokuthi i-champagne.
Ngokuvamile kumkhankaso omnandi ongawazwa: "Angithandi i-champagne!". Cishe, lo muntu akazange azame i-champagne enhle, futhi uma enza, akazange akwenze kahle. Yebo, yebo, i-champagne inezimfihlo zayo zokusebenza! Konke lokhu kungafundwa kalula ngokufunda imithetho eyisisekelo yokuphuza. Sizoshiya ukhetho lomkhiqizo we-champagne kumthengi. Ukunambitheka nombala, njengoba bethi, akukho ama-comrades. Iseluleko kuphela - qaphela ama-fake, uthenge iwayini ezitolo ezithembekile.
Indlela yokuvula ibhodlela ngendlela efanele.
Kufanele ngidumise abalandeli ukudubula kumakhansela. Nakuba abaningi kulo mzuzu kubalulekile, nokho i-champagne kufanele ivule ngokuthula. Ikhwalithi ye-champagne ayixhomeki emandleni "okudubula". Ngemuva kwalokho okubizwa ngokuthi "ukudubula", i-carbon dioxide ikhuphuka ngokushesha, futhi iwayini elikhazimulayo liyeka ukudlala ngamabhuleki alo ahlukile.
Ungazami ukuzitika ibhodlela le-champagne ngaphambi kokusetshenziswa. Sula ipulaki ngobumnene, ngenkathi ubamba ibhodlela ngethrikhi ekhoneni lama-degree angu-45. Uma i-champagne i-supercooled, i-plug ayikwazi ukuvulwa nhlobo. Iwayini kufanele likhohliwe ku-7-9 degrees. Ngoba lokhu kwanele ukubeka efrijini amahora amabili.
Kanjani kahle ukuthululela i-champagne.
Kubonakala sengathi kulula! Waqeda ibhodlela ngendlela ye-hussar wayihambisa phezu kwezibuko zobhiya. Eqinisweni, konke kuyinkimbinkimbi kakhulu. Thela i-champagne engilazini kancane kancane, uqondise iwayini elilodwa kuphela ehlangothini oluboshwe ngilazi. Kufanele uwuthulule ngamabhande amabili ukuze i-foam ihleleke. Ukugcwalisa ingilazi kufanele kube yizintathu ezintathu, kukhululekile futhi kuhle.
Izinkomishi njengezibuko ze-champagne zingcono kakhulu ukungasebenzisi. Ukuphuza imilingo akuyidlala kuzo futhi ngokushesha kulahlekelwa isixha saso. Amalazi kufanele abe nesimo se-cone, ekhuphuke phezulu, bese ethayipha. Ngokujwayelekile zenziwe ngezindonga ezibushelelezi zeglasi elingenambala.
Ngemuva kwezibuko zeholide ze-champagne zama ukungafihli kudoti lashishi. Lokhu kungenxa yokuthi ukwakheka kwamanzi okuhlanza kuhlanganisa i-silicones. Geza kuphela ngamanzi asozini bese ugeza ngamanzi ahlanzekile.
Indlela yokuphuza i-champagne.
Indlela ye "screw" noma "salvo fire" ayisebenzisi i-champagne. Uphuzile kancane kancane. Ukwandisa ukudla, gcina ukudlala kwama-bubbles eklasini. Iwayini elikhazimulayo nesono sokungazisebenzisi. Jabulela izimbali zomlingo nombala wegolide wesiphuzo. Madoda othandekayo, ungaphuzi i-champagne ngezindebe ezidwetshiwe. Ukwakhiwa kwe-lipstick kuhlanganisa into engaphazamisi zonke izimfanelo ezinhle kakhulu ze-champagne.
Etiquette, ingilazi kufanele ibanjwe ngonyawo. Ezinye zigcinwe phansi emilenzeni ukuze kube nokuzinza okukhulu nokuthembeka. Akukhuthazwa ukubamba ingilazi phezulu. Okokuqala, akuvumelekile. Okwesibili, iwayini lizoshiswa ngezandla futhi lizolahlekelwa ukunambitheka kwalo.
Njenge-appetizer for champagne, ungancoma izinhlobo ezihlukahlukene zezithelo, ama-biscuits, ushizi ngesikhunta, ama-sandwich ne-caviar, izitsha zemidlalo kanye nenyama emhlophe. I-Appetizer ngaphandle futhi ukunambitheka kufanele ihambisane nesiphuzo saphezulu. Kodwa kholwa mina, ungabi ne-champagne nge chocolate, njengokwesiko lapha. Futhi kunoma yikuphi okwenzayo ungagqugquzeli ama-bubbles engilazini ngefoloko. Phela, yilokhu le mibhobho eyenziwa ngabakhiqizi be-champagne.
Ngifisa ukuthi uphuze kahle i-champagne, futhi ujabulele umsebenzi ophezulu kakhulu wezobuciko ekutheni uzithole kahle.