Isimo sezulu siyafudumala, futhi sekuvele kunephunga lehlobo emoyeni, ngakho-ke ngithanda ukuphuza iziphuzo ezinamakhaza. Ngokuvamile, amawayini amhlophe, ama-rosés, amawayini akhazimulayo, namawayini we-dessert asebenza kahle kakhulu, ngenkathi amawayini abomvu angakhonzwa emazingeni okushisa aphezulu. Kepha lokhu kungukubusa okujwayelekile kuphela, futhi kuphela ngokwenza izimiso eziyisisekelo zokusebenzela izinga lokushisa, ungakwazi ukudweba ngempela kusuka kwamanye amaqiniso futhi akulethe injabulo enkulu ngewayini lokunambitha. Ngakho-ke, yini amawayini anambitha kangcono lapho edonsa?
Ucwaningo lwesayensi lukhombisile ukuthi ama-adrings okunambitha abona okuhlukile okunambitheka ngendlela ehlukile ngaphansi kwezimo zokushisa ezahlukene. Isibonelo, lapho izinga lokushisa lenyuka, ama-buds wokunambitha azwela kakhulu ubumnandi, futhi newayini linambitha amnandi, kepha okuqukethwe kushukela kwalo akushintshiwe.
Qhathanisa ukunambitha ibhodlela lewayini elimhlophe eli-oke, uzothola ukuthi emazingeni okushisa asekamelweni, umlomo walo kanye ne-acidity kuzovuselelwa ngokwengeziwe, futhi ubumnandi bawo buzoba buvelele ngokwengeziwe; Ngemuva kokupholisa, kuzoba ngaphezulu okusindayo, kuncishiswe futhi kugxile. Ukunambitheka, ngesakhiwo esincane, kungaletha abantu umuzwa wenjabulo.
Ngokuvamile, iwayini elimhlophe le-icing lishintsha kakhulu ukuzwela kokuthambiswa izinhlamvu ezintanjeni ezihlukile ngokushintsha izinga lokushisa. Ukubanda kungenza amawayini amhlophe okunambitha usawoti, ahlelwe ngokwengeziwe, futhi asinike umuzwa oqabulayo, obaluleke kakhulu ehlobo.
Ngakho-ke ngisho nebhodlela elibi lewayini elimhlophe lingase limukeleka lapho libandayo. Vele, uma i-burgundy emhlophe enhle ine-iced ngokweqile, kunethuba elihle lokuthi abanye abanambithekayo bazophuthelwa lapho ukunambitheka.
Ngakho-ke, yini ngempela enquma ukuthi iphunga lebhodlela lewayini lithintwa yi-icing?
Eqinisweni, noma ngabe kudingeka ukuthi kuthathwe kuxhomekeke kuxhomekeke kuthi akusona yini ukuthi kumhlophe noma okubomvu, kodwa emzimbeni wayo. I-Fuller iwayini, okuphezulu kwezinga lokushisa kudingeka ukuze kuvunyelwe izingxenye ze-demorous ewayinini ukuze zivumbe futhi zenze ama-aromas. Ukukhanya kwewayini, okulula kakhulu ama-volutiles ewayinini azophunyuka, ngisho nasemazingeni aphansi kakhulu, ngakho-ke iwayini lingaphola emazingeni okushisa aphansi.
Ngakho-ke, ngoba amawayini amhlophe alula emzimbeni kunamawayini abomvu, ngomhlangano, amawayini amhlophe aqandisiwe asebenza kahle, kepha kukhona okuhlukile. Ukugxekwa kwewayini owaziwayo uRobinson ukholelwa ukuthi ukupholisa ngokweqile ewanini amhlophe anomzimba ogcwele, amawayini amhlophe aseFrance aseFrance, kanye newayini elimhlophe elisindayo elivela ezimweni sezulu ezifudumele, umbono wokunambitha wewayini. iyabhubhisa kakhulu.
Kubandakanya amawayini amnandi futhi agcwele anesibopho njengendawo yokukhiqiza amaSouterner, izinga lokushisa lokuphuza akufanele liphansi kakhulu, futhi kufanele libandwe kahle. Vele, ungakhathazeki uma izinga lokushisa liphansi kakhulu, ngoba ngokubekezela okuncane, izinga lokushisa lewayini lizokhuphuka kancane kancane nokushisa kwekamelo ngemuva kokuthi lisesingeni elingenangilazi.
Ngakolunye uhlangothi, amawayini abomvu agqamile, anjenge-Pinot Noir, eBeaujolais, amawayini abomvu avela esifundeni saseBurgundy saseLoire ase-Italy, namawayini aphezulu avela enyakatho ne-Italy futhi ebukekayo.
Ngophawu olufanayo, amawayini amaningi acwebezelayo kanye nama-champagnes anikezwa ngo-6 kuye kwayi-8 degrees Celsius, ngenkathi ama-vintage champagnes kudingeka akholwe endaweni yokushisa ephakeme ukuze athole okuningi emaphutheni abo abucayi.
Futhi amawayini kaRosé ngokuvamile alula emzimbeni kunobomvu owomile, abenza balungele ukuphuza i-iced.
Amazinga okushisa afanele akhona akhona ngokwengxenye ngoba inani elithile lokushisa linganciphisa ukuzwela kwethu kuma-tannins, i-acidity kanye nama-sulfides, yingakho amawayini abomvu anama-tannins aphezulu anganambitha kanzima. Futhi kunesizathu esenza iwayini lingabi limnandi kakhulu.
Ngakho-ke, uma unebhodlela elibi lewayini elimhlophe, indlela engcono yokufihla ukuthi uyiphuze. Futhi uma ufuna ukuzwa izici zebhodlela lewayini ngangokunokwenzeka, noma ngabe muhle noma mubi, izinga lokushisa elihamba phambili liphakathi kuka-10-13 ℃, elaziwa ngokuthi izinga lokushisa lewayini lewayini. Amawayini abomvu angashisa kufudumele kunamazinga okushisa amaseli, kepha futhi ungawashisa ngokubamba ingilazi esandleni sakho.
Lapho ibhodlela livuliwe, izinga lokushisa lewayini lizonyuka kancane kancane, kancane kancane lisondela ekushiseni kwegumbi ngesilinganiso esingamazinga acishe kube yimizuzu emithathu. Ngakho-ke akudingeki ukhathazeke ngokuthi usebenzise i-wayini ozoyijabulela, vele ukhumbule ukuthi ukubekezela ukulinda kuze kube yilapho iwayini lisemazingeni alolulo okushisa ukuze liveze ukunambitheka kwewayini.
Ekugcineni, ngizokufundisa indlela elula yokunciphisa ngokushesha izinga lokushisa kwewayini: faka leli wayini ngqo engxenyeni yamahhala yesiqandisi esingu-20. Le ndlela ephuthumayo ingasheshe iphole iwayini. Uma kuqhathaniswa nendlela ejwayelekile yokubhalela iwayini ebhakedeni le-ice, kuze kube manje, akutholakalanga ukuthi le ndlela yefriji izodala ukulimala kwephunga lewayini.
Kuyaqapheleka ukuthi indlela epholile yokuxubanisa iqhwa namanzi isebenza kakhulu kunama-cubes we-ice, ngoba ingaphezulu lebhodlela lewayini lingathintana namanzi eqhwa, alungele ukupholisa.
Isikhathi sePosi: APR-19-2022