Contents
Ginjinha ko kuma kawai ginha shine giya na Portuguese wanda aka yi daga berries masu suna iri ɗaya (haka ake kiran cherries na Morello a Portugal). Bugu da ƙari, 'ya'yan itace da barasa, abun da ke cikin abin sha ya hada da sukari, da kuma sauran sinadaran bisa ga ra'ayin masu sana'a. Ginginha barasa ya shahara a babban birnin Lisbon, biranen Alcobaça da Obidos. A wasu yankuna, girke-girke yana gyarawa kuma baya canzawa, kuma barasa kanta suna da kariya ta asali (misali, Ginja Serra da Estrela).
Features
Ginginha yana da 18-20% ABV kuma abin sha ne mai launin ja-rubi tare da launin ruwan kasa, ƙamshi mai kyau na ceri da ɗanɗano mai daɗi.
Etymology na sunan yana da sauqi qwarai. Ginja shine sunan Portuguese don Morello ceri. "Zhinzhinya" wani nau'i ne mai raguwa, wani abu kamar "cherries Morelka" (babu ainihin analogues a cikin Rashanci).
Tarihi
Duk da gaskiyar cewa cherries masu tsami suna girma a cikin waɗannan yankuna tun aƙalla zamanin da, har ma fiye da haka, barasa ba zai iya yin alfahari da tarihin tsohuwar tarihi da asali na zamani ba. "mahaifin" na ginjinha shi ne monk Francisco Espineir (wasu kafofin sun yi iƙirarin cewa mai ƙirƙira barasa wani ɗan kasuwa ne na ruwan inabi na yau da kullum wanda ya karbi girke-girke daga 'yan'uwa masu tsoron Allah na gidan sufi na St. Anthony)). Francisco ne a cikin karni na XNUMX wanda ya zo tare da ra'ayin jiƙa cherries a cikin aguardente (Branti Portuguese), yana ƙara sukari da kayan yaji zuwa sakamakon tincture. Abin sha ya fito da kyau kuma nan da nan ya sami ƙaunar mazauna babban birnin.
Duk da haka, bisa ga wani sigar, sufaye masu wayo sun kasance suna jin daɗin tincture na ceri na ƙarni da yawa, a hankali suna bayyana sirrin su ga 'yan ƙasa, don haka, watakila, a zahiri, zhinya ya bayyana a baya.
A Portugal, "ginjinha" ana kiransa ba kawai tincture ceri mai dadi ba, har ma da gilashin giya "na musamman" a ciki.
Magabatan mashaya na farko na al'adar shine almara A Ginjinha ko, a wasu kalmomi, Ginjinha Espinheira a Lisbon, wanda dangi ɗaya ya mallaki tsararraki biyar.
Har yanzu Portuguese na zamani suna tunawa da yadda kakanninsu suka yi amfani da ginjinha a matsayin maganin mu'ujiza ga dukan cututtuka. Don dalilai na kiwon lafiya, an ba da tincture ceri har ma da kananan yara.
Duk da cewa ana daukar tashar jiragen ruwa a matsayin barasa na "official" na Portuguese, yawanci ana samarwa don fitarwa, kuma mazauna Lisbon da kansu suna yin layi da safe a cikin ƙananan gins don fara ranar tare da gilashin ceri.
Technology
Cikakkun cherries daga yankunan yammacin Portugal ana girbe su da hannu, an sanya su a cikin ganga na itacen oak na Faransa kuma an cika su da brandy. Wasu lokuta ana danna berries a gaba tare da latsawa, amma a mafi yawan lokuta wannan ba a yi ba. Bayan watanni da yawa (daidai lokacin shine bisa ga masana'anta), an cire berries (wani lokacin ba duka ba), kuma ana ƙara sukari, kirfa, da sauran sinadarai zuwa tincture. Dukkan abubuwan dole ne su zama na halitta, kamshi, rini da ɗanɗano ba su cika ka'idojin salo ba.
Duk wani abu zai iya zama yanzu a matsayin tushen giya don ginya: ba kawai distillate innabi ba, amma har da barasa mai gauraya, ruwan inabi mai ƙarfi da kusan kowane barasa mai ƙarfi.
Yadda ake shan ginjinha yadda ya kamata
Ruby red ceri liqueur yayi aiki a ƙarshen abinci azaman narkewa, wani lokacin bugu daga ƙananan kofuna na musamman kafin abinci mai daɗi don jin daɗin ci. A cikin gidajen abinci na Portuguese, ana zuba jinha a cikin gilashin cakulan, ana amfani da su don cin abinci a wani yanki na abin sha.
Wani lokaci ceri mai barasa kuma yana shiga cikin gilashin - duk da haka, koyaushe zaka iya tambayar mashawarcin ya zubar da barasa "ba tare da 'ya'yan itatuwa ba". Ginginha yana bugu cikin sanyi zuwa +15-18 ° C, amma idan rana ce mai zafi a waje, yana da kyau a ba da abin sha har ma da sanyi - +8-10 ° C.
Portuguese "cherry" yana da kyau tare da kayan zaki - yana da mahimmanci kawai cewa appetizer ba shi da dadi sosai, in ba haka ba zai zama cloying. Ginya an zuba a kan vanilla ice cream, kayan yaji tare da 'ya'yan itace salads, diluted da tashar jiragen ruwa ruwan inabi. Har ila yau, abin sha yana cikin yawancin cocktails.
Gingin cocktails
- mishan. Zuba sassa 2.5 na jigny, wani ɓangare na drambui, ½ ɓangaren sambuca a cikin tarin harbi a cikin yadudduka (bisa ga wuka). Sha a cikin gulp daya.
- Gimbiya. ginginha kashi 2 da ruwan lemon tsami, kashi 8 Seven Up ko duk wani irin lemon tsami. Za a iya bambanta ma'auni ta hanyar canza ƙarfi.
- Daular Layi cocktail. Yadudduka (kasa zuwa sama): 2 sassa gigny, 2 sassa safari fruit liqueur, XNUMX sassa rum.
- Hawaye na gaske. Ginginha kashi 2, Martini 4, ½ part ruwan lemun tsami. Mix kome da kome a cikin wani shaker, bauta tare da kankara.
- sarauniya st. Isabel. Girgiza sassa 4 jigny da 1 part drambuie a cikin wani shaker tare da kankara, bauta a cikin tumbler gilashin.
- Red Satin. Mix gin tare da busassun martini a cikin rabo 1: 2. Ƙara kankara, yi hidima a cikin gilashin sanyi.
Shahararrun samfuran ginjinha
MSR (wanda ya kafa Manuel de Sousa Ribeiro), yana samar da barasa ceri tun 1930.
An yi la'akari da nau'in # 1, Ginja de Obidos Oppidum yana samar da ginja tun 1987. Alamar ta shahara ga "ginin cakulan" - a lokacin samarwa, har zuwa 15% na cakulan mai zafi, wanda aka rushe a cikin foda, an ƙara shi zuwa abin sha.
Babu manyan kayayyaki da yawa, galibi ana samar da ginjinha ta hanyar ƙananan cafes, gilashin giya ko ma gonaki kawai.