Ngoko ukhuphe ibhotile yecabernet sauvignon, wazigalela iglasi emva koko wagqiba kwelokuba uyigcinele intsalela yangomso ebusuku...ukulibala kuphela ngala vino ivuliweyo ihleli kwipantry yakho enye iveki. Yhu. Ngaba kusemnandi ukusela? Yaye ngaba iwayini yonakala kwasekuqaleni?
Ngokwenene ayikho impendulo emnyama-namhlophe, kodwa sineendaba ezimnandi: Iwayini yakho isenokungabi yenzelwe inkunkuma emva kwayo yonke loo nto. Nantsi indlela yokuxelela ukuba iwayini imbi (kunye nendlela yokwenza ukuba ihlale ixesha elide kwasekuqaleni).
ENXULUMENEYO: 7 Imithetho yeWayini ngokusemthethweni uneMvume yokuPhumla
UJohn Fedele/Imifanekiso kaGetty1. Ukuba iwayini inevumba elibi, mhlawumbi *imbi*
Iwayini eyonakeleyo inokunuka njengezinto ezininzi. Ngokungathandabuzekiyo, akukho namnye kubo olungile, ke yindlela elula yokujonga ubutsha. Yinukise loo bhotile. Ngaba ivumba elimuncu? Okanye ngaba ivumba layo likukhumbuza ngekhaphetshu? Mhlawumbi ivumba lenja emanzi, ikhadibhodi endala okanye amaqanda abolileyo. Okanye mhlawumbi i-nuttier kunokuba uyikhumbule, uhlobo olufana neswekile etshisiweyo okanye ii-apula eziphekiweyo-luphawu lwe-oxidization (ngaphezulu kwelo lingezantsi).Ukuba ushiye ibhotile yewayini evulekile ixesha elide, mhlawumbi iya kuba nevumba elibukhali, njengeviniga. Kungenxa yokuba iguqulwe yaba yiviniga ngebhaktheriya kunye nokuvezwa komoya. Mhlawumbi ayiyi kukwenzakalisa ukuyingcamla (utywala busebenza njengobuchwephesha), kodwa asiyi kucebisa ukusela iglasi. Ungakhathazeki, awuyi kufuna.
2. Khangela utshintsho kwi-texture kunye nokucaca
Ezinye iiwayini zinamafu ukuqala, ingakumbi ezingahluzwanga kunye neentlobo zendalo. Kodwa ukuba uqale nge-liquid ecacileyo kwaye ngequbuliso inamafu, inokuba luphawu lomsebenzi we-microbial-gross. Ngokunjalo, ukuba iwayini yakho ebiseyisele inamaqamza kuyo, iqala ukubila kwakhona. Hayi, ayisiyiyo iChampagne yasekhaya. Yiwayini emuncu, eyonakeleyo.
3. Qaphela i-oxidization okanye utshintsho lombala
Ngomzuzu uvula ibhotile yewayini, utyhila iziqulatho zayo kwi-oksijeni, kwaye nje ngeqhekeza le-avocado okanye i-apula, iya kuqala i-brown (oko kukuthi, i-oxidize). Ukuba i-pinot grigio yakho ngoku ingaphezulu kwe-pinot brown-io, isakhuselekile ukuba uyisele, kodwa ayizukungcamla idlamkile okanye intsha njengoko yayinjalo ngomhla wokuqala. Iwayini ezibomvu ziyakwazi ukukhupha ioksijini nazo, zijika ukusuka kubomvu obudlamkileyo ukuya kwi-orenji-brown ethuleyo. Kwakhona, akusayi kukubulala ukusela ezi wayini, kodwa mhlawumbi awuyi kuyithanda indlela ezingcamla ngayo.
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4. Gcina ukhumbule ukuba ivule ixesha elingakanani
Udidi ngalunye lwewayini lunobomi obuhlukeneyo bokugcinwa, ngoko ke ukuba ugcina intsalela ukwenzela kamva, unokufuna ukuseta isikhumbuzi ngaphambi kokuba kuhambe kakubi. (Kidding. Uhlobo.) Iibomvu ezikhaphukhaphu (ezifana negamay okanye i-pinot noir) ziqala ukujika emva kweentsuku ezintathu, logama ezibomvu ezinomzimba omkhulu (njenge cabernet sauvignon kunye ne merlot) ziyakuhlala ukuya kwiintsuku ezintlanu. Abamhlophe banobomi obufutshane beshelufu malunga neentsuku ezintathu, kodwa ngokugcinwa okufanelekileyo-oko kukuthi, ukurekhoda ibhotile kunye nokugcina efrijini-kunokuhlala ukuya kwisixhenxe (okufanayo kuya kwi-rosé). Nokuba kugcinwe ngokufanelekileyo, iiwayini ezihlwahlwazayo ezifana I-Champagne, i-cava kunye neprosecco baya kuqalisa ukuphulukana namaqamza abo otyikityo ngosuku lokuqala kwaye baya kuba sicaba ngokupheleleyo malunga nosuku lwesithathu.Iingcebiso zokwenza iwayini yakho ihlale ixesha elide kangangoko
Izinto zokuqala kuqala, musa ukulahla i-cork-uya kuyifuna kamva. Kungenxa yokuba kufuneka ubhale kwakhona iwayini yakho xa ugqibile ukugalela iglasi. Emva kokuba uvale ibhotile, yigcine efrijini, apho iya kuhlala khona ubuncinane iintsuku ezimbalwa kunokuba ushiye kwiqondo lokushisa. Ngokukhawuleza ubeka ivino, ixesha elide uya kukwazi ukuyonwabela.
Ukuba ufumanisa ukuba iwayini yakho eshiyiweyo ayinambitheka entsha njengesephu yokuqala, kukho iindlela zokuyisebenzisa, njengokupheka. Coq au vin , nabani na?
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