Beyond Prosecco: Alternative Bubbles for Amaholide

01 ngo-07

Hamba Ngaphandle kwe-Prosecco

Isikhathi seholide siphezu kwethu, futhi uma unjengezivakashi eziningi zasekhaya, cishe uzobeka amabhodlela ambalwa wewayini elikhanyayo lezivakashi ezihlelwe futhi ezingenakuqhathaniswa ezizofika emnyango wakho wangaphambili emavikini ambalwa alandelayo . Kodwa hlobo luni okufanele uluthenge?

Prosecco cishe umcabango wakho wokuqala. I-sparkler yase-Italy evuselelayo iye yathandwa kakhulu eminyakeni embalwa edlule, futhi ngesizathu esihle. Njenge-champagne, i-effervescence yayo ibonisa ukukhishwa nokugubha. Kodwa ngokungafani ne-champagne, ngokuvamile ayithengi, okwenza kube yinto engcono kakhulu yokutholakala, yansuku zonke.

Kuvame ukuba enye yezinketho ezibizayo kakhulu, ngoba eziningi zamabhodlela we-prosecco athunyelwa e-United States zikhiqizwa ngendlela yeCharmat yokwenza iwayini elikhazimulayo. Lokhu kusho ukuthi lenziwe ngobuningi emathangi amakhulu futhi isebenzisa ukuguga isikhathi esingaphansi kunewayini elikhanyayo ezenziwe ngokwezinye izindlela. Izithelo ezivame ukuvame ukuzithoba futhi ziqhakazile, kepha zicebile kakhulu futhi ziyinkimbinkimbi, zikhuluma ngokujwayelekile. Lokhu kwenza i-prosecco iwuhle kumamosas , kodwa hhayi ngaso sonke isikhathi umuntu ozokhethwa kakhulu kwezinye izimo zewayini ezikhazimulayo

Ngenhlanhla, uma ukhona emakethe ethile into ehlukile kancane, ungathandi kakhulu ukunambitheka kwe-prosecco, noma nje uzizwe unjenge-branching out, wazi ukuthi kunezinhlobo eziningi zewayini elikhanyayo, ngayinye enezici zayo eziyingqayizivele. Nazi ezinye zezintandokazi zethu.

02 ngo-07

I-Champagne

Abantu baseMelika bavame ukusebenzisa igama elithi champagne ukuchaza noma yiliphi iwayini elinama-bubbles. Kodwa ngokukhuluma ngokweqile, iwayini elikhazimulayo liwu-champagne kuphela uma likhishwa esifundeni saseChampagne saseFrance ngendlela yendlela yokuziphatha. I- methodde traditionnelle inqubo eyenziwa kakhulu yokulawulwa kwewayini, efaka isikhathi esivumelanisa ukuhlanganisa iwayini ne imvubelo noshukela ukuvusa ukuvutshelwa kwesibili ebhodleleni. Lokho, kwakha i-carbonation kanye ne-flavour-distarting sediment okuthiwa ama- lees .

I-cha mpagne ibhekwa njengokhethekile ngenxa yale ndlela yokukhiqiza eqinile futhi ngenxa ye-terroir ethile yesifunda. Lesi sifunda sithathwa njengesiqalo sokukhula kwamagilebhisi e-champagne aphezulu, njenge-pinot noir, i-chardonnay ne-pinot meunier.

I-Champagne ingaba eyomile noma enomnandi, emhlophe noma ebomvu, futhi ingaba icebile futhi ixhumane, noma ipholile futhi ijabulile. Kuphakathi kwezinketho ezivuthayo kunazo zonke zewayini. Ngakho-ke, uma uzama ukujabulisa izivakashi zakho, i-champagne eyiqiniso iyindlela yokuhamba. Mane ukhumbule ukuthi i-champagne enhle iyinkimbinkimbi futhi inambitheka ngokwanele ukuba ijabule ngokuzikhethela yona. Uma uhlela ukuxuba iwayini lakho elikhazimulayo ngejusi noma amanye ama-modifiers ukwenza ama-cocktails, kungcono ukukhetha uhlobo olubizayo.

03 ka-07

I-Cremant

Amawayini aseFrance abhanyayo awenziwe ngendlela ye- traditionnel ngaphandle kwe-Champagne esifundeni abizwa ngokuthi izidalwa. I-Alsace, i-Burgundy, i-Jura ne-Loire Valley yilabo abakhiqizi abaningi abadumile.

Ngenxa yokuthi ababhekene nemithetho efanayo efanayo nabakwa-Champagne endaweni yewayini, abakhiqizi kulezi zindawo ezithile ezichazwe ngokusemthethweni bangasebenzisa amagilebhisi ahlukahlukene ukuze benze iwayini labo elikhanyayo, kufaka phakathi i-pinot blanc, i-pinot gris, i-riesling ne-chenin blanc. Kodwa ngenxa yokuthi imboni yewayini yaseFrance ilawulwa kakhulu ngokujwayelekile, ungalindela ukuthola izici eziphezulu kakhulu ezingeni eliphansi kunezinkolelo zabo ze-champagne.

04 ka 07

I-Pétillant Naturel (aka, iPet-Nat)

Iwayini elikhazimulayo elihlukaniswe njengezinhlobo ze-pétillant zenziwe ngendlela yokuzalwa , okusho ukuthi i-bottled ngesikhathi sokuvutshelwa okuyisisekelo, ngaphambi kokuba yonke ishukela iguqulwe utshwala. Ezimweni eziningi, abakhiqizi be-pét-nat bayothola imvubelo yasendle ukuze bavini iwayini labo, kanti abanye abenzi bewayini abakhazimulayo basebenzisa izinkinga zezohwebo. Ukuhlanganiswa kwalezi zakhi ezimbili kusho ukuthi ama-pét-nats angaba ama-rustic futhi angacabangi nakancane. Ngaphezu kwalokho, abakhiqizi abaningi bashiya umlotha owenziwe ukuvutshelwa ebhodleleni, ukuboleka iwayini ukubonakala okunamafu kanye nesendlalelo esingeziwe se-flavor funky. Uma ubamba ama-geek amawayini ngamaholide, uzofuna ukuwaphuza ama-pét-nats ngokuqinisekile.

05 ka-07

Cava

ESpain, iwayini elimnandi elikhethile liyi- cava . Njenge-champagne, i-cava kufanele yenziwe ngendlela ye- traditionnel . Ihlukanisa ngokwabo kubalingani bayo baseFrance ngokuthembela kwayo ezinhlobonhlobo zezithelo zomvini zase-Iberia ezifana ne-macabeo, parellada ne-xarel-lo. Ama-cavas avame ukuba owomile futhi adonsa ngokucophelela, anamabhula amancane, anamnandi. Khonza eyodwa ngokusabalalisa kweholide hors d'oeuvres noma njengesiphakamiso ngaphambi kokudla okucebile, okugubhayo.

06 ka-07

I-Moscato d'Asti

Uma ubheka umxhwele wezinhlanzi zeholide, ungabheki ngaphezu kwe- moscato d'Asti , eyenziwe esifundeni sasePietmont sase- Italy kusuka kumagilebhisi omascat. I-Moscatos yiphunga, iphunga elimnandi kakhulu, elincane kakhulu futhi liphuza utshwala kunamanye amawayini amaningi atshabalalayo (ngokuvamile aphakathi kwama-5.5% ABV). Ngenxa yezinga lokushukela lokushukela le-moscato, kungcono ukuwagcina ngaphambi noma ngemva kokudla kwakho okuyinhloko. Zama ukukhonza eyodwa ngezithelo, i-creamy, i-lactic ushizi noma i -dessert-stop stop .

07 ka-07

I-Lambrusco

Uma ucabanga ukuthi yonke iwayini elikhazimulayo lalimhlophe noma elibomvu, uhlangabezane neLambrusco . Iwayini elibomvu elibomvu elivela esifundeni sase-Italy sase-Italy esingenziwa ngendlela yokudala noma yeCharmat . Ngcono kakhulu, i-lambrusco ikhanya, inesizotha futhi igcwele izithelo ezibomvu. Ngenxa ye-acid-cutting acidity, izinguqulo zoma-dryer zihambisana kahle nezitsha ezidliwayo zama-pasta noma ukusabalala kweholide noshizi. Izitayela ezimnandi zeLambrusco (ezibhalwe amabile ) kufanele zinikezwe noma nge-dessert.