Yawancin magoya bayan abin sha mai ban sha'awa ba su gaji da jayayya game da abin da gilashin da aka yi la'akari da shi mafi kyau don dandana shi. Fashion ya canza a cikin ƙarni. Gilashin sarewa na champagne ( sarewa na Faransanci - "tuwa") ya rike matsayinsa na dogon lokaci kuma an dauke shi da kyau saboda ikonsa na rike kumfa. A yau, masu yin ruwan inabi na Champagne sun ce "garwa" ba ta dace da giya na zamani ba.
Tarihin gilashin sarewa
Dangane da sigar hukuma, wanda ya kirkiri champagne shine Pierre Pérignon, wani zufa na abbey na Hautevillers. Maganar tana da gardama, tun da yake an ambaci ruwan inabi "mai ban sha'awa" a cikin rubutun marubuta na zamanin da. Italiyanci a cikin karni na XNUMX sun yi gwaji tare da fermentation kuma sun samar da ruwan inabi masu ban sha'awa waɗanda, a cewar mutanen zamanin, "suna yawan kumfa" da "cizon harshe." Dom Pérignon ya ƙirƙira hanyar da za a iya haƙar da ruwan inabi a cikin kwalba, amma an sami tabbataccen sakamako ne kawai lokacin da masu fasahar Ingilishi suka sami hanyar yin gilashi mai ɗorewa.
Kamfanin Perignon winery ya samar da rukunin farko na champagne a cikin 1668. A daidai wannan lokacin, an hana masu gilashin Ingilishi su sare dazuzzuka na sarauta, kuma dole ne su canza zuwa gawayi. Man fetur ya ba da zafin jiki mafi girma, wanda ya sa ya yiwu a sami gilashi mai karfi. Masanin masana'antu George Ravenscroft ya inganta samar da albarkatun ƙasa ta hanyar ƙara gubar oxide da flint zuwa gaurayawan. Sakamakon ya kasance gilashi mai haske da kyau, mai tunawa da crystal. Tun daga wannan lokacin, gilashin gilashi sun fara maye gurbin tukwane da karfe a hankali.
Gilashin ruwan inabi na farko ya bayyana a farkon karni na XNUMX. Kayan abinci suna da tsada sosai, don haka ba su ajiye su a kan teburin ba. Dan kafar ne ya kawo gilashin akan wata tire ta musamman, ya zubawa bakon giyan, nan take ya kwashe kayan da babu kowa a ciki. Tare da raguwa a cikin farashin samarwa, gilashin ya yi ƙaura zuwa teburin, kuma buƙatun ya taso don ƙarin samfurori masu ladabi da m.
Gilashin sarewa ya fara amfani da shi a tsakiyar karni na XNUMX. A waje, ya ɗan bambanta da sigar zamani kuma yana da ƙafa mafi girma da filako mai ɗaci.
A cikin Burtaniya, an kira farkon sigar "buwa" "gilashin Yakubu", tun da magoya bayan Sarki James II da aka gudun hijira sun zaɓi gilashin a matsayin alamar asiri kuma sun sha daga gare ta zuwa lafiyar sarki. Duk da haka, sun zuba a cikinta ba kyalkyali ba, amma har yanzu ruwan inabi.
Yawancin lokaci ana yin amfani da Champagne a cikin gilashin Coupe. Masana tarihi sun ba da shawarar cewa al’adar ta bayyana dangane da yadda aka bi a wancan lokacin na shan ruwan inabi mai kyalli a cikin ruwa guda. Bugu da ƙari, mutane da yawa sun ji tsoron kumfa da ba a saba ba, kuma a cikin babban kwano, gas ɗin ya ɓace da sauri. Al'adar ta juya ta kasance mai tsayi, kuma salon gilashin coupe ya ci gaba har zuwa farkon shekarun 1950. Sa'an nan kuma masu yin ruwan inabi sun yi nasarar tabbatar da cewa sarewa sun fi dacewa da shampagne, saboda suna riƙe da kumfa na dogon lokaci. A nan gaba, gilasan sarewa a hankali ya fara maye gurbin ma'aurata, wanda a cikin shekarun 1980 ya ɓace gaba ɗaya.
Siffa da tsarin sarewa
Sarewa na zamani wani dogon gilashi ne a kan wani doguwar tudu mai kwano mai karamin diamita, wanda ya dan kunkuntar a sama. Lokacin da aka daidaita, ƙarar sa, a matsayin mai mulkin, bai wuce 125 ml ba.
Rage yankin lamba tare da iska yana hana carbon dioxide daga ƙafewa da sauri, kuma tsayi mai tsayi yana hana ruwan inabi daga dumama. A cikin irin waɗannan gilashin, kumfa da sauri ya daidaita, kuma ruwan inabi yana riƙe da tsari mai kama. Masu ƙera jita-jita masu tsada suna yin ƙima a ƙasan flask, wanda ke ba da gudummawa ga motsin kumfa.
A cikin 'yan shekarun nan, masu shan ruwan inabi na Champagne sun soki "buwa" kuma sun yi imanin cewa wuce haddi na carbon dioxide ba ya sa ya yiwu a yi godiya ga ƙanshin shampagne, kuma yawan kumfa na iya haifar da jin dadi a lokacin dandanawa. Alƙalai a gasa sun ɗanɗana ruwan inabi masu kyalli daga gilashin tulip masu faɗi, waɗanda ke ba da damar godiya ga bouquet kuma a lokaci guda suna riƙe da carbonation.
Masu kera gilashin sarewa
Ɗaya daga cikin shahararrun masana'antun gilashin giya shine kamfanin Austriya Ridel, wanda yana cikin masu adawa da sarewa na gargajiya da kuma gwaje-gwaje tare da siffofi da girman kayansa. Bangaren kamfanin ya haɗa da gilashin shampagne kusan dozin guda waɗanda aka ƙera don giya masu kyalli daga nau'ikan inabi daban-daban. Ga masu ba da shawara na " sarewa", Ridel yana ba da jerin Superleggero, wanda aka bambanta da gilashin bakin ciki da ɗorewa.
Ba ƙananan sanannun masana'antun ba:
- Schott Zwiesel - yana samar da kwalabe da aka yi da gilashin titanium tare da kwanon bakin ciki da kunkuntar da ƙima shida a ciki;
- Crate & Barrel - Samar da sarewa daga acrylic. M da jita-jita marasa karye suna da kyau ga fikinik a cikin yanayi;
- Zalto Denk'Art an san shi da sana'ar hannu. An bambanta "garwa" na kamfanin ta hanyar ma'auni mai kyau da gilashin inganci.
Gilashin sarewa sun dace da yin hidimar hadaddiyar giyar, inda babban abin da ake amfani da shi shine ruwan inabi mai kyalli. Ana yin “ sarewa” don giya tare da guntun tushe da babban kwano. Saboda siffar, abin sha mai kumfa yana riƙe da carbonation, kuma kunkuntar wuyansa yana taimakawa wajen jin daɗin ƙanshi. Ana amfani da gilashin sarewa sau da yawa don hidimar raƙuman ruwa da giyar 'ya'yan itace.