Ukwenza iholidi libe yimpumelelo, isiphuzo kufanele sibe semfanelo enhle, ngakho kufanele sikhethwe ngokucophelela futhi ngokucophelela. Ezingitolo ungabona i-champagne yabakhiqizi abahlukahlukene kanye nemikhiqizo nakulezi zihlukahlukene ungathola ukudideka. Cishe u-40% we "okhazimulayo", okuthengiswa ezitolo nasezikhungweni, kungamanga. Futhi ngamaholide, inani lama-fake landa uma i-champagne iqhuma phezulu. Ungathengi ngokushesha ibhodlela elikukhanga ngentengo nokubukeka, lifunde ngokucophelela.
Ibhodlela "elilungile"
Into yokuqala okudingeka uyilalele ibhodlela. Le champagne ayithulwanga ebhodini elikhanyayo, ngoba lidlula ukukhanya futhi linomthelela omubi kunambitha yesiphuzo kanye nekhwalithi yayo. I-Champagne, ethululelwe ebhodleleni elikhanyayo, ifika ngokukhanya ekuphenduleni, ngenxa yalokho, ukunambitheka kuba mbaba, futhi i-champagne iphenduka iphuzi futhi ikhula. Esikhathini esibukweni obumnyama ngaso sonke isikhathi kuhle "okukhazimulayo", ngakho izindawo ze-champagne ziyaqhubeka.
Ilebuli ye-Champagne
Lelebula ayisebenzisi kuphela ukuheha amakhasimende kanye nobuhle bebhodlela, kodwa kulokho kubhaliwe, nakuba kubhalwe kahle, lonke ulwazi oluyinhloko mayelana nomkhiqizo. Uma lithi "yemvelo," kusho ukuthi i-champagne inemfanelo enhle. Ngaphezu kwalokho, ilebula kufanele ibonise ukuthi yiyiphi uhlobo lamagilebhisi asetshenziswe nokuthi ngubani owakhiqizwa. Inkulumo ethi "ngezithasiselo" noma "ama-flavour" kufanele ixwayise umthengi, ngoba i-champagne yangempela ayiqukethe okunye okufakelwayo.
Isiphelo sokuphila kwe-champagne
I-champagne enhle inempilo yamashefu emfushane, ngaphambi kweholidini, amabhodlela aphakanyisiwe lapho isikhathi sokuphelelwa yisikhathi siphela. Udinga ukunaka lokhu, ngoba isiphuzo sokuphuza ngokweqile sinomusa ongajabulisayo, ngaphandle kwalokho kungabangela ubuthi, ungabungozi impilo yakho.
Isitoreji
Lesi yingxenye ebalulekile ye-champagne enhle. Kungcono uma isikhwama singokwemvelo, sivale ibhodlela lebhokisi njengokuqina ngangokunokwenzeka. Ngenxa yalokhu, kungenzeka ukugwema ukuxhumana kwe-champagne nemvelo yangaphandle, ngaphandle kwalokho akuphephile njalo. Khetha i-champagne, ehlanganiswe ne-stopper ye-cork, inzima kakhulu kune-cork iplastiki, ayikwazi ukusabela emoyeni, futhi ayikho i-acid e-champagne.
Ukuphuza kanjani "okukhazimulayo"?
Ngaphambi kokukhonza, udinga ukupholisa i-champagne kusuka ku- + 7 kuya ku-9 degrees Celsius. Ungafaka isiqandisisi esiqandisini noma ebhaketheni lamanzi neqhwa. Akudingekile ukupholisa i-champagne efrijini, futhi akukhuthazwa ukuyigcina isikhathi eside endaweni ekhanyayo nefudumele. Ibhodlela kufanele livulwe ngokucophelela, ngaphandle "kokudubula" okungadingekile. Okokuqala susa isikhumba, susa futhi ususe ucingo. Bese uthatha isikhwama ngesandla esisodwa, futhi ngakolunye uhlangothi ujikeleze ibhodlela, ulibeke engeni lika-45 degrees, kuze kube yilapho ipulaki ngokwayo iphuma entanyeni. Vula i-champagne ingafakwa futhi.
Yiziphi izibuko okudingeka zithelwe?
Phuza umgudu kusuka izibuko ngezindonga ezibushelelezi. Kudingekile ukuthi izibuko zibala, zilula futhi ziphakeme noma zibe uhlobo lwe-cone, kancane kancane luya phezulu, bese luhamba kancane. Ukuze kugcwaliswe kubalulekile 2/3 izibuko kokungeniswa kokubili futhi kancane kancane. Ingxenye ephezulu yeglasi kufanele ingabi nalutho, kuyobe kunezinto ezinomsoco ozogxila futhi kuzokwazi ukuzwa iwayini lewayini.
Yisiphi ukudla okungawusizo ukukhonza i-champagne?
I-champagne encane eyomile idakiwe izithelo, i-soufflé, i-meringue, ama-biscuits, ngaphandle kwama-cookies amnandi kakhulu.
I-champagne enhle neye-semisweet idakiwe ngamadonsi amnandi. Kumele kukhunjulwe ukuthi ezinye zezinkampani kanye nemikhiqizo azihlanganisi nanoma iyiphi iwayini. Ungafanani utamatisi, i-garlic, uviniga, amasoso we-scalding, anganconywa futhi amnandi kakhulu, anesipila, anomuncu. Akufanelekile i-champagne idle ushokoledi, ama-walnuts, ama-citrus noma inyama ebomvu.
Sithemba ukuthi lezi zeluleko zizosiza ukujabulela isiphuzo esinjalo, njenge-champagne.