I-Brut Champagne

I-Brut Champagne isomile kuya ukunambitheka, namazinga aphansi kakhulu ushukela asele ebhodleleni. Nakuba lokhu akuzange kube njalo. I-Champagne yayisetshenziselwa ukwenziwa ngamanani amaningi oketshezi owengeziwe emva kokuvutshelwa okwesibili ukulungisa amazinga omnandi ukuze ihambisane nezinyosi ezinhle zosuku. Kwakungakaze kube phakathi neminyaka eyi-1800 ukuthi umkhiqizi wase-Epernay-based Perrier-Jouët wanquma ukwenza i-Champagne ngaphandle kokushukela owengeziwe.

Kodwa-ke, lesi sitayela "esisha" esomile sasingasheshi ukubamba kunikezwe umlingisi omile, ulimi olomile. Kwaphela amanye amashumi amathathu, phambi komkhiqizi kaReims, uPommer wayezokwenza indlela yokuhlukumezeka yaseCampagne izame ngempumelelo enkulu yabathengi. Namuhla i-Champagne yenziwe ngezitayela eziningi ezivela kumnandi amancane kuze kube yinto eyomile, izinhlamvu zelebuli zivame ukunikeza izinkomba kulokho okungaphakathi nezikhombisi "kwe-brut eyengeziwe," "isihluku," "isekhondi" njalo njalo.

6 I-Champagne Izitayela Zokwazi: I-Bone Emile Ku-Sweet Sweet

1. I-Brut eyengeziwe - I-Champagne eyengeziwe ye-brut yenziwa ngamazinga aphansi kakhulu ashukela, okwenza isitayela esomile esinezinyosi kuphela ngo-0-6 amagremu eshukela ngalinye (ushukela we-.6%).
2. I-Brut - Incazelo ethi "eyomile, eluhlaza, engafaneleki" ngesiFulentshi, isitayela se-Brut se-Champagne sinambitheka kakhulu emlonyeni ngezinga lokushukela elihamba ngaphansi kuka-15 amagremu ububanzi bebheyi ngalinye (1.5% ushukela).
3. Ukomisa okungeziwe - Nakuba igama libonakala liveza ukuthi lesi sitayela se-Champagne sinambitha kakhulu kuneBrut Champagne, lokhu akuyona into ejwayelekile. I-Dry Extra ivame ukuba mnandi kuneBrut Champagne namazinga ashukela awela phakathi kuka 12-20 amagremu ushukela ngalinye (ushukela ka-1.2-2%).

1. IsiSec - isiFulentshi "esomile noma esinqumile" nakuba izitayela zomsindo ze-Champagne zivame ukugqamisa ukunambitheka okuncane okumnandi ngoshukela ehlala ku-17-35 gram ububanzi bezitha (1.7-3.5% ushukela).
2. I- semi -sec - Ngempela "eyomile okwesikhashana" noma emibili-enomnandi ekunambiseni imvelo, izitayela ze-Champagne zemizuzu emibili ziletha ama-33-50 amagremu ushukela ngalinye (u-3.3-5% ushukela).

1. Ukuxolisa - "Okumnandi" ngesiFulentshi, isitayela se-Champagne imnandi kakhulu (futhi ayinqabile) ukukhanyisa ama-gramu angu-50 noma ngaphezulu ushukela ngalinye (ushukela owedlula u-5%). Ngamazinga ashukela aphakeme kunokwakho okuthandayo we-soda, Doux nakanjani ufaneleka njenge dessert.

I-Brut Champagne Flavor kanye Nokubambisana Okudla

I-Brut Champagne isomile emlonyeni, kodwa ama-flavour nama-flavour asekelwe ku-apula, i-pear, ne-citrus, futhi angathuthela ku-peach kanye ne-apricot emafutheni afudumele. Ama-aromas ase-Classic aphekiwe isinkwa, ama-creamy textures, kanye nezitayela ezigcweleyo ithonya eliqondile lemvubelo esetshenzisiwe esetshenziselwa ukuvutshelwa okwesibili. Ukuletha okungafani okuhambisanayo kokudla etafuleni, abathintekayo be-Champagne abambisene nabo konke okuvela ku-caviar yendabuko kuya ekuthokozelweni kokudla kwezilwandle zasolwandle okunezintandokazi nokuhamba okunezinsawoti ezinamasawoti. I-asidi ephezulu ne-zippy carbonation sinquma amafutha namafutha aneqhwa elimnandi kakhulu, okwenza konke amazambane othosiwe kanye ne-quiche enhle kakhulu ku-Oysters Rockefeller kanye ne-saumon yokubhema ukuphathwa okuphelele.

Inani le-Brut Champagne newayini elimnyama

Khumbula ukuthi konke okwenziwe ngaphandle kweFrance, okubizwa ngokuthi "i-Brut" kubhekwa njengewayini elikhazimulayo, hhayi i-Champagne . Amazwe amaningi akhiqiza iwayini enza iwayini elikhazimulayo, ezinye ziphumelela kakhulu kunabanye.

I-Spain: I- Spain Ezinye zebhayisikili ezinhle kakhulu ze-brut ewusizo lwebhajethi zivela eSpain ngesimo se-Cava (ngokuvamile i-$ 9-15 ibhodlela).

Amazwe ase-United States: Abakhiqizi bewayini abavuthayo base-US abanjengoMam Napa, Chandon, Roederer Estate, noGloria Ferrer bonke baphatha amabhodlela avela ku-$ 20 bese behamba phambili bevela lapho.

Kwenye indawo eFrance: Noma nini lapho iwayini elikhazimulayo lenziwa eFrance ngaphandle kwe-Champagne, libizwa ngokuthi "i-cremant." Ngokwesibonelo, iCremant d'Alsace imane nje "i-cremant" noma i-bubbly isifunda saseFrance sase-Alsace. Amanani asebenzisa i-gamut kusukela ku-$ 18 ukuze ibhodlela eyisisekelo le-brut kuya kumakhulu amadola ama-bruts amahle kakhulu.

I-Champagne yeqiniso: I-Champagne yesiFulentshi eqinisekisiwe ivame ukuba yabiza kakhulu kwiwayini elikhazimulayo. Ngamabhodlela amancane angena ezingeni eliqala u-$ 30 ngenketho engavuthiwe, i-Chardonnay i-Champagne ephezulu ihlinzeka nge-apple ekhanda kanye ne-flavour pear, ngokuvamile ngesinkwa esinkwa esilusiwe esisha.

Ibhodlela eliphakathi kwezinga le-Veuve Clicquot Yellow Label lizokubuyisela emuva ku-$ 40-50. Izici ezithinta intengo yokugcina ye-Champagne ngesihluku yilapho izithelo zomvini zikhule khona (ukuphela okuphezulu kanye nezivini ezizithobekile), leyo ndawo yenze iwayini, uma amagilebhisi aseMagpagne asuka emvini owodwa (ebiza kakhulu) noma ama-vintages amaningi ( esivame kakhulu), futhi yiliphi idumela eliphambili ibhodlela (i-Dom Perignon, iCristal, i-Krug, i-Perrier-Jouët nokunye okunjalo kungenza amabhodlela amnandi kakhulu).

Indlela I-Champagne Yobuthi Eyenziwe Ngayo

I- Champagne ngokwanele yi- Champagne kuphela uma kwenziwa eMagpagne, eFrance, isebenzisa kuphela amagilebhisi eChardonnay, Pinot Noir , noma ePinot Meunier. Kuyinto ingqikithi yamagilebhisi, izivini, kanye nemivimbo eminingi (ngaphandle uma ibizwa ngokuthi "isivuno" se-Champagne). Isilinganiso samawayini angu-45 ahlukene ahlangana ndawonye ukuze enze umxube wokugcina we-Champagne nendlu ngayinye ye-Champagne eya enyangeni ehlukile, noma eqhubekayo "isitayela sendlu" ngonyaka nangonyaka. Izithelo zomvini zivunwa, zivutshiwe, bese zikhulile kancane ngaphambi kokufaka ibhodlela njengenqubo evamile yokuncintisana, kodwa ukuthola ama-bubbles I-Champagne kumele ihambisane nenqubo yokuvotela yesibili ukwenza amabhubhu futhi uwafake ebhodleleni.

Ukuvuthwa kwesibili kuqaliswa ngokufaka ushukela nemvubelo (ebizwa ngokuthi i- liqueur de tirage ) emabhodleleni ewayini elihlanganisiwe, elizoqala ukuvutshelwa kokubili. Uma imvubelo esetshenzisiwe iqede inkambo yayo iqala ukuqoqa njengendwangu. Lesi sitsha semvubelo sabizwa ngokuthi "ama-lees" kanye ne-Champagne ebizwa ngokuthi "amaqanda", okubizwa nangokuthi "phezu kwamanga" (ngokwezwi nelithi "ngama-lees" ngesiFulentshi) aphethwe njalo yizinyosi ezinomsoco wokugcina ohlinzeka nge-classic evulekile, ubhaka isinkwa uhlamvu. Uma sekuyisikhathi sokususa imvubelo esetshenzisiwe, amabhodlela aguqulwa nge-angle-down-down ukuze i-sediment iqoqe ngaphakathi kwe-bottleneck futhi ingahle isuswe ngaphambi kokuba i-coorking. Kule ndawo lapho amazinga kashukela e-Champagne anqunywa futhi ahlelwe khona. Uma umkhiqizi angathanda ukwenza i-Brut Champagne noma i-Champagne eyengeziwe ye-Brut, ngakho-ke ngeke kube khona okungeziwe.

Kodwa-ke, uma umgomo kuyi-Champagne enezinwele ezimnandi, khona-ke umthamo (imilolotelo ene "massage") ingeziwe. Umthamo uyingxenye yewayini eliyisisekelo noshukela ongagxila kakhulu noma ukugxila okungaphansi kuye ngokuthi izinga elilindelekile lobumnandi elifisa.

Abakhiqizi be-Brut Champagne anconyelwe ukuzama

• Pol Roger
• I-Bollinger
• Ipulazi
• I-Laurent-Perrier
• I-Piper-Heidsieck
• Charles Heidsieck
• Veuve Clicquot
• ULouis Roederer
• U-Taittinger
• Henriot
• UNicolas Feuillatte
• Umama
• I-Perrier-Jouët
• I-Billecart-Salmon
• I-Moet & Chandon
• Krug
• Dom Perignon
• I-crystal