I-Italy eyaziwa kakhulu futhi ehlwanyelwe kakhulu yamagilebhisi ahlukahlukene, uSangiovese, igilebhisi elincane, elinomzimba ovuthiwe, ovame ukuhlala isikhathi eside emvinini, kuthatha isikhathi saso esimnandi sokuvuthwa nokuvuthwa. Ngesikhathi izitshalo ze-Sangiovese zisuka e-Emilia-Romagna kuze kube sekugcineni kwesigqila sePuglia, i-Central Italy, ikakhulukazi esifundeni saseMedithera esifudumele saseTuscany, esisaba yizinhliziyo zezolimo ze-Sangiovese.
Sangiovese Amagilebhisi
- I-acidity ephezulu
- I-tannin ephezulu
- Kuphakathi
- Amazinga okuphuza utshwala (ngokuvamile 13-14% ABV )
- Ama-Flavour: I-cherry, ama-bribheri, i-blackberry, iplamu, i-violet, i-earthy
- Ithonya le-Oak: Ubumbano lwe-oki, ngokuvamile lubonisa emisedari nase-vanilla spice
Ukudla kukaSangiovese
I-Sangiovese iyinwayini elibomvu elomile, eliphakathi nendawo elibhekele amazinga aphezulu e -acid- irrigation acid and tannins. Ama-flavour acebile avela ku-rustic kuya ku-fruity, kuye ngokuthi kuphi nokuthi imivini ilawulwa kanjani. Lindela i-cherry - obomvu, omnyama, omuncu-omusi no-herbaceousness womhlaba, ama-nuances ayenziwe ngama-oki anama-spicy kanye namathoni we-peppery kanye nemifudlana yegwayi elimnandi ukukhombisa ibhodlela elinikeziwe lika-Sangiovese. Ukukhonza ngokuchofoza kancane kunganciphisa utshwala bese kuncibilikisa ama-tannin, okuvumela izithelo nezimbali ukuba zikhanye.
Indlela Yokuthenga Sangiovese
I-Sangiovese yigama lamagilebhisi, kepha ngokuvamile kaningi kunamabhodlela ase-Italy athengiswa "ngamagama wendawo" ebhodleleni.
Indawo uSangiovese evame ukukhula ngayo isendaweni yaseTuscany's Chianti . Funa amabhodlela athi "Chianti" i- DOCG (enkulu kunazo zonke izifunda zewayini zase-Italy futhi ithatha ubuncane be-80% i-Sangiovese ku-"Chianti" iwayini elinebulili), noma "i-Chianti Classico" i-DOCG (ebhalwe uphawu lwebhokisi lomnyama, iChianti Classico livela ezindaweni ezingcono kakhulu zewayini, ngokuvamile ezigwini, ngaphakathi kwesifunda sewayini se-Chianti esikhulu, silindele umzimba omningi, iziphuzo ezengeziwe kanye nobunzima).
Iwayini le-Chianti Riserva libuye lisetshenziswe ezigodini ze-Chianti Classico-ezikhulayo kodwa kudingeka ukuba lichithe okungenani iminyaka emibili e-oak, engeza ukuhlushwa, umlingiswa obhemayo, kanye nezindleko. AmaTuscans aseNtshonalanga amaningi anenani elikhulu, amawayini abomvu abomvu akhiqizwa ngaphandle kwezindawo ezikhethwe yi-DOC ezivame ukwakhiwa ngemuva komvini we-Sangiovese kodwa futhi zihlanganiswa nokulinganisa okukhulu kwamagilebhisi amahle kakhulu e-Bordeaux , okuyiCabernet Sauvignon, Merlot neChab Franc.
Ukudida izinto nje kancane, I-Brunello (igama lomvini) i-Montalcino (igama lendawo) iwayini elibomvu elinempilo eligcwele, eligcwele iminyaka egcwele ubudala elenziwe ngethando elivuthayo lomvini weSangiovese.
I-Paangi Yokudla I-Sangiovese
Ngenxa yobuningi be-acid, i-acidity, ne-medium body, uSangiovese, iwayini elibomvu elingu-Italian lingumlingani odibeneyo ohambelanayo kakhulu. I-classic yokusebenzisana nama-icons ase-Italy afana ne-pizza kanye ne-pasta ne-tomato sauce, uSangiovese uyiphakheji ephezulu ye-steak eqoshiwe, izinkukhu ezigajisiwe nezinkukhu ze-ngulube futhi uhlala ekhaya ngokuphelele nge-Parmesan eneminyaka emdala noma i-Provolone ushizi. Ukuze uthole ama-flavour best, kungcono ukuphuza iningi lamaSangiovee emakethe, nakuba amaTuscans aseSpain ne-Riservas akhiwe ukuze ahambe ibanga.