Iwayini leLambrusco: ibonakaliso kwaye iqhube injabulo kwelinye iglasi

ULambrusco yiwayini ekhethekileyo. Ngokwamangqungquthela, le ntlobo nayo yaveliswa kwiItali yamandulo ngamaRoma asendulo. Ngokwezinye iinguqulelo, umdiliya wawukhethwe yi-Etruscans yakudala, owathi wachaza igama. Nangona kunjalo, ngokokuqala ngqa izidiliya ze "lambrosko" zahlanjululwa malunga nangoko-kuphela ngo-1867. Lo mqondiso ungumntwana oziqhenyayo wendawo enkulu yewayini yaseEm Okanye iRomagna. Ivelisa ngonyaka ixabiso elikhulu - izigidi eziyisixhenxe ze-hectoliters! - iintlobo zeemveliso zewayini. Kwaye phakathi kwabo lambrusco yiparele yangempela.

Isiselo singabalwa njenge-frizzante (frizzante), oko kukuthi, "i-tickling". Oku akusiyo i-champagne, kuba ayivelwanga indlela ye-champagne, apho iwayini encinci ibhotile, apho kuvunywa khona. Kwiivini ezikhanyayo, uxinzelelo ngaphakathi kwibhotile lufikelela emimoyeni emithathu. I-cock evela kwifriji ayibhabhi kunye ne-clap deafening, kwaye iwayini ayilenzi i-foam eninzi. Iwayini leLambrusco ifakwe kwiitridi zensimbi ezingenasici, kodwa abakhiqiza batywala isiselo kwiibhotile kunye nekhendi, ngaphandle kokulinda ekupheleni kwenkqubo. Indlela ye-Sharma ivumela ukuba isiselo siphumelele i-carbon dioxide yendalo, kodwa ingcinezelo iphakama kuphela kuma-atmosphres ka-1.5 ukuya kwe-2.5.

ULambrusco unjenge-champagne - ezimhlophe, ezibomvu kunye nezibomvu, ezomileyo, ze-semisweet kunye ne-dessert. Ezi ntlobo zokugqibela zifunyenwe kumxube: kwiindidi eziphambili zongezwa i-wort engabonakaliyo ye-Ancelotta. Zonke ezi ziphuzo zihle kakhulu kwaye zifanele iziqhamo, i-pizza, i-dessert. Kodwa abo baziyo i-sommelier bayaqiniseka: into efanelekileyo iwayini eomileyo iLambrusco. Ubonakaliswa ngumbala obomvu-ruby kunye nevumba lezithelo kunye nezilwanyana.

Iwayini leLambrusco kulula ukuyiphuza, njengeCoca-Cola. Ubunxila obukuyo kuphela ngama-11 ekhulwini. Kodwa iiglasi ezimbini zanele ukuba uzive ulula, ufana noluthando lolutsha, utywala, okwenzekayo emininzi emininzi. UFritzante unikeza uvuyo oluqaqambileyo, uvuyo olungathandekiyo kunye nokuphakamisa ngokomzwelo. I-tannins epholileyo, izimbali eziqholiweyo eziqholiweyo, ukunambitheka okunomsoco kunye nolwimi oluchukumisayo oluthile luhluke kwezinye iziphuzo zommandla, kunye nakwiindidi ezininzi ze "champagne" ezincinane kwiProsecco efanayo. Nangona, njengolu hlobo lokugqibela lokusela, i-lambrusko inikelwa kakhulu i-chilled - i-8-10 degrees. Gcina ibhotile ayifanelekanga - kufuneka inxiliswe xa iwayini iselula. Iinyanga ezimbalwa kodwa unako ukuma - kwindawo epholileyo, ehlala kwindawo egciniweyo.

Iyintoni ukusebenzisa kwewayini leLambrusco? Ukuba kuyomile, kuyimfuneko isiseko sokugcoba esiswini. Inokudibaniswa kunye neenyama kunye neentlanzi izitya, i-salads yemifuno, ivenkile zaselwandle. Iimpawu ezinemihlaba enemveliso zifanelekile kwiimbewu zamasaladi. Kwakhona kunikezwa kunye nezidyuli zaseTaliyane ezilula . Kwaye iindidi ezinothile zidalwe ngqo kwi-ice cream, i-tshokoleta okanye i-cheeses.

Yiyiphi iwayini efanelekileyo ukuthenga? Izona zikhulu zithathwa njengoluhlobo lwezolimo lwe-DOCG. Esi sichazo sithetha ukuba igama lewayini liqinisekisiwe ukuba lifanise indawo yemvelaphi yomdiliya kwaye yavuthwa kwaye ivunyiwe yiingcali ezinelayisenisi yelizwe. Ileta kufuneka ibonise "i-frizzante", kwaye ingabi yiwayini ye-champagne. Iimpawu eziphambili zeSolomina di Site Krona, uDi Sorbara, iGrasparossa di Castelvetro.