Iwayini elifudumele noma elibandayo lingase lilahlekelwe ukunambitheka okuhlosiwe
Iningi labantu abaphuza iwayini bayazi, ukhonza iwayini elimhlophe ne-champagne chilled, kanti ama-reds angama ukushisa. Lokho abantu abangase bangazi ukuthi "izinga lokushisa lokushisa" elithathwa yiwayini elizibiza ngamawayini libhekisela ekushiseni okumile okupholile kwamapulangwe ewayini esifundeni saseBrandeaux saseFrance. Leyo mihume ingaba ngu-55 F.
I-efrijini efrijini elungile, okungafani nezindawo ezimbili zokushisa zezingcingo nabamhlophe, zingagcina amawayini akho ekushiseni okuphelele okunciphisa ukunciphisa ukuqagela futhi, ngezinye izikhathi, ukukhanda ikhanda.
Ukushisa kuthinta ukunambitheka
Ukushisa okwenzela iwayini kungathinta kakhulu indlela ethanda ngayo. Lapho iwayini elibomvu lihanjiswa kakhulu livame ukunambitha ukungalingani nomngcele wokuphuza utshwala. Iwayini elimhlophe ukunambitheka ikakhulukazi eliphambene futhi elincane uma ligcwala ngokweqile.
Uma iwayini lihanjiswa kakhulu futhi ama-aromas nama-flavour azosuswa futhi ashukunyiswe futhi, ngenxa yezintambo, ama-tannins angase abonakale enesihluku futhi eshaqisayo. Ngokuvamile, iwayini elimhlophe lihanjiswa ngaphandle kwefriji ngenkathi ama-reds evuliwe ekushiseni okushisa okugumbini, akukho simo esihle.
Amazinga Aphezulu Okukhonza Iwayini
Ukuze usebenzise amawayini akho kahle, bheka iwayini elilandelayo likhonza imihlahlandlela yokushisa.
| Uhlobo lwewayini | Fahrenheit | Celcius | Izibonelo |
|---|---|---|---|
| Amawayini Amhlophe | 45 kuya ku-50 F | 7 kuya ku-10 C | I-Pinot Grigio, uChardonnay |
| Iwayini Elibomvu | 50 kuya ku-65 F | 10 kuya ku-18 C | Bordeaux, Cabernet Sauvignon |
| I-Rosé Wines | 45 kuya ku-55 F | 7 kuya ku-13 F | White Zinfandel |
| Iwayini Eliqhakazile | 42 kuya ku-52 F | 6 kuya ku-11 C | I-Champagne, i-Cava |
| Iwayini Eliqinisekisiwe | 55 kuya ku-68 F | 13 kuya ku-20 C | Port, uSherry |
Indlela Yokuthatha Ukushisa Kwewayini
Ngokuvamile, ama-thermometer esheshayo we-digital angathatha izinga lokushisa kwewayini ngokusebenzisa ibhodlela. Kukhona amanye ama-thermometer ongagcina emlonyeni webhodlela elivulekile.
Uma ungenayo i-thermometer, kulula kakhulu ukuthinta ibhodlela bese wenza ukuqagela okunzima.
Ibhodlela kufanele okungenani libe epholile kulokhu okuthinta. Ekugcineni uzoqonda uma ibhodlela lizwa "lilungile" kulokhu okuthinta.
Izindlela Zokulungisa Ukushisa
Uma iwayini lakho selihlezi ekamelweni lokushisa, khumbula ukuthi kungathatha ihora noma amabili efrijini ukuze ushaye iwayini elimhlophe noma elikhazimulayo ekushiseni okulungile. Uma ubomvu bakho bufudumele, akukwazi ukulimaza ukubeka obomvu esiqandisini ukuba uphole phansi kancane, futhi.
Ngakolunye uhlangothi, obomvu obusuka ekamelweni eliphezulu noma efrijini kungase kudingeke kube sehora lesigamu lihlezi ekamelweni lokushisa.
Uma iwayini lifudumele kakhulu, gcwalisa ibhakede ngesigamu seqhwa namanzi ayingxenye bese ugcwala ibhodlela. Lokhu kubhodlela ibhodlela ngokushesha kakhulu kuneqhwa yedwa. Kungathatha cishe imizuzu eyi-10 ukuba obomvu ufike ekushiseni okuhle futhi cishe imizuzu engama-30 iwayini elikhazimulayo. Ungabeka ibhodlela efrijini imizuzu engu-15, kodwa ungakhohlwa, isikhala singase siqhube noma ibhodlela lewayini lingaphula.
Uma iwayini libandayo kakhulu, liyibeka emgodini elihlanjululwe emanzini ashisayo noma ulifake kancinci ebhaketheni lamanzi afudumele. Noma, uthele zibe izibuko bese ubeka izandla zakho ezungeze ingilazi ukuze uzifudumele.
Khumbula ukuthi iwayini elikhonjiwe lizofudumala egumbini, kanti iwayini lizofudumala lizofudumala.
Kungcono ngaso sonke isikhathi ukukhonza iwayini kancane kancane kunokushisa okubhekiswe kulo.