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Farin cognac shine barasa mai ban sha'awa wanda ke kasancewa a bayyane ko da bayan tsufa a cikin ganga na itacen oak (wasu masu kera suna da launin rawaya ko fari). A lokaci guda, abin sha yana da al'adun sha daban-daban, wanda ya saba wa cognac na gargajiya, kuma ya fi tunawa da vodka.
Tarihin asali
An kafa samar da farin cognac a cikin 2008 ta gidan cognac Godet (Godet), amma an yi imanin cewa abin sha ya fara bayyana a Faransa a karni na XNUMX. A cewar wata sigar, an ƙirƙira shi don Cardinal, wanda yake so ya ɓoye jarabarsa ga barasa daga wasu. An kawo farin cognac zuwa ga Cardinal a cikin wani decanter, kuma a lokacin cin abincin dare mai martaba ya yi kamar yana shan ruwa na yau da kullun.
A cewar wani nau'in, fasahar cognac dan kasar Faransa ne ya samar da wannan fasaha, amma bai samu lokacin kaddamar da wani nau'i mai yawa ba, saboda ya zama abin sha'awa ga masu fafatawa da ke tsoron cewa sabuwar barasa za ta tilasta musu kayayyakinsu daga kasuwa.
Bayan da Godet ya gabatar da samfurinsa, ƙwararrun masana'antu guda biyu, Hennessy da Remy Martin, sun zama masu sha'awar farin cognac. Amma ya juya cewa babu masu sha'awar sabon abu da yawa, don haka bayan 'yan shekarun baya Hennessy Pure White ya daina, kuma an sake shi Remy Martin V a iyakance. Yawancin sauran nau'ikan suna da nasu wakilan a cikin wannan sashin, amma ba za a iya cewa suna tasiri sosai ga tallace-tallace ba. Kasuwar cognac ce ta mamaye Godet Antarctica Icy White.
Fasaha don samar da farin cognac
Farin cognac yana shiga cikin dukkan matakai na samar da cognac na yau da kullun. A Faransa, ana yin abin sha ne daga nau'in innabi masu launin Folle Blanch (Folle Blanc) da Ugni Blanc (Ugni Blanc), don classic cognacs, nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'in nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'i nau'in inabi Folle Blanch (Folle Blanc) da Ugni Blanc (Ugni Blanc).
Bayan fermentation da distillation sau biyu, barasa ga farin cognac an zuba a cikin tsohon, amfani da sau da yawa, ganga da kuma shekaru daga watanni 6 zuwa 7 shekaru (Remy Martin yana ba da ganga ta hanyar tsufa a cikin tagulla). Sakamakon cognac ana tacewa kuma a zuba.
Sirrin bayyana gaskiyar farin cognac ya ta'allaka ne a cikin ƙaramin fallasa a cikin ganga da aka yi amfani da su a baya da kuma rashin rini a cikin abun da ke ciki. Ko da fasahar samar da cognac na gargajiya yana ba da damar yin amfani da caramel don tinting, saboda ba tare da launi ba, cognac da ke da shekaru kasa da shekaru 10 sau da yawa ya zama na launin rawaya mai launin shuɗi mara kasuwa. Cold tacewa yana haɓaka tasirin nuna gaskiya.
Yadda ake shan farin cognac
Abubuwan organoleptic na farin cognac sun dogara da masu sana'a, amma a mafi yawan lokuta abin sha yana da ƙanshi na fure da 'ya'yan itace, kuma dandano yana da laushi fiye da yadda aka saba - dan kadan yana rinjayar. Sautin inabi ya mamaye bayan ɗanɗanonsa tare da ɗan ɗaci. Idan cognac na al'ada shine digestif (giya bayan babban abinci), to fari shine aperitif (giya kafin abinci don ci).
Ba kamar yadda aka saba ba, ana ba da farin cognac a zazzabi na 4-8 ° C, wato, an sanyaya shi sosai. Wasu masana'antun gabaɗaya suna ba da shawarar barin kwalban a cikin injin daskarewa na sa'o'i da yawa kafin dandana. Zuba abin sha a cikin tabarau, gilashin whiskey da cognac. Wannan shine kawai yanayin lokacin da za'a iya ƙara ƙanƙara har ma da 'yan ganye na mint zuwa cognac. Don tsarma da rage ƙarfi, tonic da soda sun fi dacewa.
A mafi yawan lokuta, farin cognac yana bugu kamar vodka - volley mai sanyi sosai daga kananan tabarau. A matsayin appetizer, Faransawa sun fi son yankan sanyi na nama kyafaffen da dafaffen naman alade, cuku mai wuya, tsiran alade da sandwiches.
Ana amfani da wani nau'i na fari a cikin cocktails na cognac, saboda ba ya lalata bayyanar kuma babu bayanin itacen oak na tsufa.
Shahararrun samfuran farin cognac
Godet Antarctica Icy White, 40%
Wakilin da aka fi sani da farin cognac, shi ne wannan gidan cognac wanda ya farfado da samar da manta. Jean-Jacques Godet ne ya sake yin abin sha bayan wani balaguron balaguro zuwa gabar tekun Antarctica, don haka an yi kwalaben a cikin siffar dutsen kankara. Cognac yana tsufa a cikin ganga na watanni 6 kawai. Godet Antarctica Icy White yana da ƙanshin gin tare da nuances na fure. A kan palate, bayanin kula na kayan yaji ya fito waje, kuma ana tunawa da abin da ya faru tare da vanilla da sautunan zuma.
Remy Martin V 40%
Ana la'akari da shi a matsayin ma'auni na ingancin farin cognac, amma ba ya tsufa a cikin ganga kwata-kwata - ruhohi sun girma a cikin tubs na jan karfe, sannan ana tace su sanyi, don haka ba za a iya la'akari da abin sha a matsayin cognac ba kuma ana masa lakabi da Eau de vie bisa hukuma. (fruit brandy). Remy Martin V yana da ƙanshin pear, kankana da inabi, bayanin kula na 'ya'yan itace da Mint ana iya gano su a cikin dandano.
Tavria Jatone White 40%
Budget farin cognac na samarwa bayan Tarayyar Soviet. Ƙanshi yana ɗaukar bayanin kula na barberry, duchesse, guzberi da menthol, dandano shine innabi-flower. Abin sha'awa shine, masana'anta sun ba da shawarar tsoma cognac ɗinku tare da ruwan 'ya'yan itace citrus kuma a haɗa shi da sigari.
Chateau Namus White, 40%
Cognac ɗan Armeniya mai shekaru bakwai, ya mai da hankali kan sashin ƙima. Kamshin fure ne da zuma, ɗanɗanon yana da 'ya'yan itace da yaji tare da ɗan ɗaci a bayan ɗanɗano.