I-sweet dessert sherry enomlando onemibala
UPedro Ximénez yigama lomvini omhlophe, kanye newayini elimnandi laseSpain eliphethwe kulo. Iwayini likaPedro Ximénez liwayini elimnandi le-dessert, elenziwe ngamaviniga. Njengamanye ama- sherries , yenziwe iqinisekiswe utshwala ngemva kokuvuthwa, futhi ngaphambi kokubadala esebenzisa inqubo yendabuko yesintu. Ngezinye izikhathi, libizwa ngothando ngokuthi igama elithi Pedro ximén, ximén, ximen, noma ximénez nje nje.
Kuthiwa umvini wenziwa eSpain kusukela e-Rhine Valley nguPedro Ximén noma u-Siemens, isosha lama-1500 ayekhonza e-Spain e-Netherlands (iTelcio de Flanders) yaseSpain. Yize indaba yothando, kubonakala sengathi akunakwenzeka ukuthi umvini ovela e-Rhine uzokwazi ukuvumelanisa nesimo esishisayo nesomile saseSpain eSpain. Incazelo engenzeka kakhulu ukuthi umvini uvela eziQhingini ZaseCanary, noma ukuthi ungumsuka wamaMoor.
Ukwenza uPerro Ximénez Iwayini
I-Pedro Ximénez yamagilebhisi ikhula ngokuyinhloko ezindaweni zaseSpain zaseJerez, eMontilla-Moriles naseMálaga Virgen. Ukuncintisana inqubo yePedro Ximénez iyathakazelisa futhi iqala ezivini, bese ihamba eya e-winery:
- Izithelo zomvini zivuna futhi zigcinwe elangeni elishisayo ukuze zome izinsuku ezinhlanu kuya kweziyisikhombisa futhi ziphendulelwe njalo ngezinsuku ezimbili, ukuze amagilebhisi ashise ngokulinganayo, aphenduke ezithelo zomvini.
- Uma amagilebhisi esomile waba omisiwe, amaqabunga amagilebhisi afakwa emabhokisini athuthukiswe ku-winery ezochotshozwa.
- Izithelo zomvini zichotshoziwe, khona-ke ukunamathiswa okwenziwe noma okumelwe kushiyiwe ukukhipha. Okuqukethwe ushukela wejusi kuphezulu kakhulu ngoba izithelo zomvini zilahlekelwe yingxenye enkulu yamanzi uma zomiswa.
- Ukuqala kokucindezela kokubili okukhipha ijusi kuyenziwa ngokusebenzisa ucingo olugciniwe bese kuqhubeka amahora amathathu kuya kwangu-4, futhi okumelwe kube mnandi kakhulu futhi kunamathele. Ngenxa yokuthi amagilebhisi avunyelwe ukuba omiswe abe omisiwe ngaphambi kokucubungula, ukuvunwa kwe-must kuyinto encane kakhulu. Ngokusho kwencwadi ethi "Los Vinos de Montilla Moriles" kaManuel María López Alejandre, kuphela amalitha angama-29 angu-sweet must akhishwe ngamakhilogremu angu-100 amagilebhisi amasha.
- Ukucindezela kwesibili kwenziwa ngokusebenzisa ucingo oluqondile, ukubeka okumele kube phakathi kwama-discs we-esparto noma utshani. Lezi zinkinobho zifana nalabo asetshenziselwa ukucubungula amafutha, futhi lokho okumele kucaciswe izikhathi eziningana kunomusa kunalokho kokucindezela kwangaphambilini.
- I-must kumele iqoqwe futhi ngenxa yokuthi i-sugar high content, iqala ukuvuthwa ngokushesha. Utshwala luxubene nalokhu okumnandi kumele kuphuze futhi kulawulwe ukuvutshelwa. Lapho isimo sezulu siguqule phansi ku-Fall and Winter, iwayini liqala ukucacisa. Iqinisekisiwe ukuba ibe ngu-15 kuya ku-17 wamaphesenti okuqukethwe utshwala.
- Iwayini manje likhulile inqubo yendabuko ye-solera.