Ngezigaba sewayini

Ukuqonda zonke nezo neempawu iintlobo sewayini eziveliswa kuzo zonke iindawo zehlabathi, kuphela sommelier abaqeqeshiweyo kakhulu kunye neminyaka yamava. Kodwa ufumanise amalungiselelo jikelele eza kunceda ubuncinane ku-hlengisa kwimiqolo elide Iibhotile emgceni ezishelfini, akunzima. Makhe zama ukufumana phandle uhlobo yokuhlelwa iwayini akwamkela oko eRashiya, nokuba yahlukile kwezinye ukuhlelwa oluqhelekileyo. kwishishini lewayini Domestic, ingakumbi kwixesha yiSoviet, ikude lee kwizithethe European, ngoko zokwamkela candelo liya kusoloko ukuhlangabezana nemigangatho yamazwe ngamazwe.

Nzima kakhulu ehlabathini, kodwa ke eyona yamandulo, uthathwa ukuba abe kudidi multi-Inqanaba sewayini French, amlandela aye Italian kunye nesiJamani.

Ngokutsho kwinqanaba ngembono yewayini basekhaya, sewayini egcinwe zahlulwe iimpawu ezimbini eziphambili: umbala kunye nobukho carbon dioxide nokwakheka kwimveliso. Ngokutsho kwiimpawu yokuqala, ukuba bomvu namhlophe, okwesibini - soft and drink.

Eminye iwayini kubandakanya kucalulo eneenkcukacha ngakumbi kwiyantlukawano ngalunye kwezi ndidi jikelele. Ngoko ke, kusekho ngeentsipho kungaba:

• Canteens. iwayini olunjalo ziqulethe kuphela utywala ebumba ngexesha igwele yendalo, singavumeli nayiphi na ongeziweyo utywala-equlethe. Kule kwama, ke, ngokuqhelekileyo zizakubalulwa mnandi (umxholo iswekile apho isusela ukusuka-3% ukuya-8%), semisweet (ukusuka kwisi-1% ukuya 2.5%) kunye owomileyo (umxholo iswekile ubuncinane esingadlulanga 0 3%).
• Eliphekwe. Le vermouth, leyo bagqibileyo usebenzisa iqhezu elincinane tinctures utywala kunye ezinye izityalo. Umxholo iswekile ezi sewayini kunokuba ukuya kwi-16%, kwaye ukuya kwi-18% utywala.
• Enqatyisiweyo. imveliso yawo ithathwa ukuba kukwazeke ukusebenzisa umoya bulungiswe. Babe dessert, kunye ipesenti nangakumbi utywala (ukuya kwi-17%) womelele, utywala apho anokuqulatha ukuya kwi-14%. wines Dessert zahlulwe utshwala, sweet kunye semi-esimnandi inani iswekile eziqulathwe kuzo.

Kuxhomekeka umgangatho yokugqibela imveliso kunye nexesha elichithwa kwimveliso yayo, kusekho ngeentsipho zihlukaniswe:

• Ordinary. Le iwayini, ukusuka apho lekhefu phakathi kokukhutshwa imveliso igqityiwe kwaye processing ngokukhawuleza iidiliya kuthatha iinyanga ezintathu ukuya kwezine. Basekhaya Ukuhlelwa iwayini ngokucalula nokwahlula kubo etshiphu kwaye esezantsi-grade.
• Iidiliya. Le iwayini kuvuthwa phambi wokufaka enesiqingatha ukuya kwiminyaka emibini qamba nga iidiliya iphezulu umgangatho zokupheka ezizodwa.
• Collectible. Lwema yedwa wines iqela esidiliyeni umgangatho ophezulu, ezo zigcinwa singakumbi iminyaka emithathu.

iiwayini ekhanya nabo kucalulo eyahlukileyo. Oku kusekelwe phezu ndlela amaqamza akhiwa ngayo imveliso carbon dioxide.

• wines Champagne. Xa Ukwanda yazo wokwenziwa icarbon dioxide yi yoko ngqo yenkqubo yokubola othatha indawo kwimikhumbi ezivaliweyo phantsi koxinzelelo. Okubangel 'umdla kukuba eRashiya iwayini loo ebizwa ngokuba champagne. Umzekelo, lucalulo Italian sewayini ebizwa ngandlel ngokwahlukileyo kubo, ukukholelwa ukuba champagne ekunokuthiwa kuphela iwayini ethe yaveliswa eFransi ngqo kummandla Champagne.
• Abomvu ngumlilo. Kuba ezi sewayini, inkqubo ye igwele eziziisekondari.
• Nezihlwahlwazayo. Bathi carbonation kwenzeka eyenziweyo nge carbonation. Ucalulo sewayini esabela ukuba kakhulu ephantsi-grade kolu hlobo kwiintlobo abomvu ngumlilo.
• semisweet Natural Sparkling. Xa beediliya yabo lemveliso juice into olufakiweyo lwabiliswa ngesitya hermetically etywiniweyo, phantsi koxinzelelo, kunye nenkqubo ngaxa lithile enziwe kuphazanyiswa.