Ukuphuza iwayini lakho
Umqondo ophelele wokuvumela iwayini ukuphefumula, noma i-aerate, imane nje ikhulise ukuvezwa kwewayini lakho emoyeni ozungezile. Ngokuvumela iwayini lihlanganise futhi lihlangane nomoya, iwayini lizovutha futhi ama-aromas ewayini azovuleka, iphrofayli ye-flavour izokwenyusa futhi ixhumane kancane futhi izici eziningi zokunambitheka kufanele zithuthuke.
Yikuphi amawayini adinga ukuphefumula
Amawayini ngokuvamile abomvu yibo okufanele bazuze kakhulu ekuphefumuleni ngaphambi kokukhonza.
Kodwa-ke, kukhona abantu abamhlophe abazophinde bathuthuke ngokungcola kancane kwemoya. Ngokuvamile, iwayini elikhulu lizophuthuka ngezinkanyezi ezincane ezinemizuzu engu-15 kuya kwangu-20. Kodwa-ke, uma iwayini lisemncane ngamazinga aphezulu e- tanin , kuzodinga isikhathi esiningi sokuthola amandla ngaphambi kokuba ujabulele. Isibonelo, insizwa encane, ephakathi nendawo noma ephakeme eCalifornia Cabernet Sauvignon cishe izofuna idinga ihora elilodwa ukuze kulungiswe i-aeration efanele ne-flavour ukuze kwenzeke. Akukhona ukuthi awukwazi ukuwaphuza ngokushesha uma ungakwenzi, kepha ukubeka izinyawo zakho phambili phambili kunika iwayini isikhathi esiningi sokuphefumula. Iwayini elivuthiwe (iminyaka engu-8+ lenye indaba ngokuphelele. Lezi vinini zizozuza kakhulu ekunqumeni bese zizoba nefasitela elincane le-aeration ithuba ngaphambi kokuba amaphrofayili enambitheka aqale ukuwohloka.
Indlela Yokuvumela Iwayini Lakho Liphefumule
Abanye bakholelwa ngephutha ukuthi ukugcoba nje ibhodlela lewayini kuphela nokulivumela ukuba lihlale kancane kusho konke okudingekayo ukuze kukhishwe amandla.
Le ndlela ayinalutho ngoba kukhona indawo enganele (funda: indawo engaphezulu) phezulu kwebhola ukuze uvumele inani elanele lomoya ukuze uxhumana newayini. Ngakho-ke uthanda ukuthini iwayini ? Unezinketho ezimbili zokuphefumula: i- Decanter noma i- Glass Glass
- I-Decanter - sebenzisa i-decanter, i-flower vase, i-juice ye-orange juice, nanoma yisiphi isitsha esikhulu semvelo esinokuvula okuphezulu phezulu ukuze uthele ibhodlela lakho lewayini. Indawo ekhuphukayo iyisihluthulelo sokuvumela umoya omningi ukuba uxhumane newayini lakho. Gcina lokhu engqondweni ngenkathi uhlela izindlela ezifanele zokuphefumula zewayini lakho elizithandayo.
Qhathanisa amanani ku-Decanters
- I-Glass Glass - Thelela iwayini lakho zibe yizibuko zewayini bese uvumele ukuba i-inerate in situ. Ngokuqinisekile lokhu kuyindlela yokugcina ngezansi futhi ngokuvamile isebenza kahle. Qinisekisa ukuthi ugcine ingilazi kude nekhishini lokukhwabanisa, ngenkathi iphefumula ngokuthula. * Ithiphu, ngokuthulula iwayini zibe izibuko ziqinisekisa ukuthi uthululela phakathi kwesilazi nge-6-10 amasentimitha "ukuwa" okuhle kusuka ebhodleleni ukuya engilazini ukuze uvumele ukuqhuma okuqhubekayo ngesikhathi sokuthululwa kwangempela.
Qhathanisa amanani ku-Stemware
Aeration - "Imithetho Yesikhumba"
Ngokuvamile, i-Aeration Rule of Thumb: uma i-tannin ihamba phambili, iyakudinga isikhathi esiningi sokuthola amandla. Iwayini elibomvu elinesibindi (i- Pinot Noir, isibonelo) elinamazinga aphansi we-tannin, ngeke adinge kancane uma kunesikhathi sokuphefumula.
Kuyinto ephawulekayo ukubuka futhi ukunambitha iwayini iguquke esibukweni ngesikhathi sokudla noma ingxoxo. Ekuqaleni, kungase kutholakale kancane okugudlukile futhi okugcinwe phezulu noma phezulu kanye nokulingana okuncane, kodwa ngesikhathi esithile sokuhlala futhi udansa nge-oxygen encane, amawayini amaningi (ikakhulukazi obomvu) azothola entsha i-cadence eglasini, eyodwa engeneka kalula futhi ehlangene.