Yadda za a zabi shampen don Sabuwar Shekara

Champagne sifa ce da ba makawa a cikin bukukuwan Sabuwar Shekara. Kuma ko da waɗanda suka fi son sauran abubuwan sha tabbas za su sha gilashin ruwan inabi mai kyalli ga chimes. Yadda za a zabi abin sha kuma kada ku yi nadama game da zabinku? 

Abu na farko da za a fahimta shi ne cewa shampagne ruwan inabi ne mai kyalli, amma ba duk ruwan inabi mai kyalli ba ne shampen. Real champagne dole ne yana da suna a kan lakabin a cikin Latin kuma an yi shi daga nau'in inabi 3 - Chardonnay, Pinot Meunier da Pinot Noir.

Champagne da aka yi bisa ga fasahar da ta dace, amma daga iri-iri daban-daban ko a wani lardin Faransa, an sanya shi azaman Cremant akan lakabin.

 

Lakabin

Kada ku yi kasala don karanta lakabin kuma ku rarraba ta bisa ga alamomi masu zuwa:

RM kamfani ne wanda ke noman inabi kuma yana samar da champagne daga gare su;
NM - kamfanin da ke sayen inabi don samar da kansa;
MA - kamfani wanda ba shi da alaƙa da samar da ruwan inabi da girbin innabi - yana aiki a matsayin tsaka-tsaki;
SR - ƙungiya, haɗin gwiwar masu girbin giya waɗanda ke samar da shampen;
CM haɗin gwiwa ne wanda ke shuka inabi tare da tattara amfanin gonakin su;
RC - kamfanin da ke sayar da shampen kuma yana cikin haɗin gwiwar sayar da giya mai ban sha'awa;
ND kamfani ne da ke sayar da champagne da sunan sa.

Wasu mahimman bayanai akan lakabin:

  • Extra brut, Brut yanayi, Brut zero - shampen ba ya ƙunshi ƙarin sukari;
  • Brut - bushe shampen (1,5%);
  • Busassun bushewa - ruwan inabi mai bushe sosai (1,2 - 2%);
  • Sec - bushe shampen (1,7 - 3,5%);
  • Demi-sec - Semi-bushe ruwan inabi (3,3 - 5%);
  • Doux shine shampen mai zaki tare da matakin sukari mai yawa (daga kashi 5%).

kwalba

Ya kamata a yi kwalban shampagne da gilashi mai duhu, kamar yadda ruwan inabi a cikin kwalban haske ya ba da damar haske ya wuce kuma ya lalata dandano na giya.

Probka

Yana da kyau lokacin da aka rufe kwalbar shampagne tare da madaidaicin abin toshe, ba a yi da filastik ba. Tabbas, kwalaba filastik yana da rahusa don ƙira, wanda ke nunawa a cikin farashin shampagne, amma filastik yana numfashi kuma yana iya sa ruwan inabi ya ɗanɗana.

Kumfa da kumfa

Girgiza kwalban da kyau kafin siyan kuma ku ga yadda kumfa da kumfa ke aiki. A cikin shampagne mai kyau, kumfa za su kasance daidai da girman kuma za a rarraba su a ko'ina cikin ruwa, a hankali suna iyo sama. Kumfa zai ɗauki duk sararin samaniya a ƙarƙashin abin toshe kwalaba.

Launi da bayyana gaskiya

Lokacin zubar da shampagne a cikin tabarau, kula da launi da tsabta. Kyakkyawan ruwan inabi zai zama haske kuma ba tare da laka ba. Idan inuwar ta yi duhu, mai yiwuwa champagne ya lalace. Hasken haske ko launi mai haske yana nuna samfurin karya. 

Launin shampagne fari ne (rawaya) da ruwan hoda. Sauran launuka wasan kwaikwayo ne na sinadarai da ƙari.

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Ana ba da Champagne a sanyi zuwa digiri 7-9 tare da abubuwan ciye-ciye masu dacewa. 

Za mu tunatar da, a baya mun fada, fiye da shampen yana da amfani, da kuma raba girke-girke na jelly daga shampen. 

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