Indlela yokunambitha iwayini ngezinyathelo ezine?

Iwayiniukunambitha into engenziwa yinoma ubani, okudingayo nje ingilazi yewayini nengqondo yakho.

Kunezinyathelo ezine zokunambitha iwayini: bona, ukuhogela, ukunambitha bese usho. Ake sizithathe ngamunye ngamunye.

Okokuqala, bheka - umbono

Ukuqaphela ukubukeka kwewayini into yokuqala okufanele uyenze lapho unambitha iwayini. Ukubonakala kwewayini kunganikeza ulwazi mayelana nokuvunwa kwewayini, ukuthi isinesikhathi esingakanani ubudala, isimo sayo samanje kanye ne-asidi yalo. Ngokuvamile, kuyadingeka ukuhlaziya kusuka ezicini ezintathu: ukucaca, ukushuba kombala, nombala.

1. Umbala: Kalula nje, elibomvu yiwayini elibomvu, ipentshisi iwayini elibomvu, elimhlophe iwayini elimhlophe. Amagama achaza umbala ngokuvamile angaba: obomvu: obomvu besitini, obomvu oyigugu, obomvu be-cherry, obomvu besitrobheli, obomvu obomvu, obomvu be-garnet, njll.; Okumhlophe: okumhlophe okucwebezelayo, okuphuzi okukhanyayo, igolide elikhanyayo, i-amber, okuphuzi ngotshani, okuphuzi kotshani, njll. Uma uchaza umbala, umbala ophakathi nendawo kanye nomphetho wewayini uhlukile, futhi umbala wonqenqema KULUNGILE uma uchaza umbala.

2. Ukuqina kombala: umbala wewayini ngokuyinhloko uvela esikhumbeni samagilebhisi, ngoba iwayini elibomvu alithathi inqubo yokuphisa amakhasi, ngakho umbala uzoba mnyama kakhulu, futhi iwayini elimhlophe ngokuvamile lidinga ukuhluzwa ukuphiswa, ukuze umbala ube lula. I-pigment yewayini izophela kancane kancane njengoba iwayini liguga. Abanambithi bewayini abanolwazi bazoqagela ivintage yewayini ngokusekelwe ekushintsheni kombala. Yiqiniso, isici okufanele sibe umbala wewayini akuyona nje unyaka, kodwa futhi sihlobene nezinye izici.

3. Incazelo: Bheka ukuthi iwayini linokungcola, noma lisobala, liguqubele noma cha?

Iwayini elihle lidinga ukucaca futhi libe sobala. Uma linamafu, lingase lingcoliswe amagciwane, noma liqukethe ukungcola okuthile futhi alihlungi. Yebo, amanye amawayini amahle nawo anezulu, kodwa qiniseka ukuthi uyaqonda ukuthi imvula ayisho imfucumfucu. Iwayini elimhlophe livame ukuthambekela kakhulu emvuleni kunewayini elibomvu, elinye iwayini elimhlophe alikona ukwelashwa okuzinzile, kuzoba ne-tartaric acid crystallization, okungukuthi, "idayimane lewayini". Iwayini elibomvu eligugile livame ukuna, inzika ngokuvamile i-tartaric acid crystallization, imvula ye-peel, ama-lees kanye namaphrotheni, futhi manje kunamawayini amaningi amahle azoba ukuhlungwa okungaphelele ukuze kugcinwe ukunambitheka kwewayini. Isimo sokulondoloza iwayini singabonakala ngendawo ye-sediment, uma kune-sediment ohlangothini olulodwa lwebhodlela lewayini, kusho ukuthi ibhodlela lewayini ligcinwa lilele isikhathi eside. I-Decanter isetshenziselwa ukuqeda amawayini asezinzile.

2. Iphunga -- iphunga

Ngemva kokuthululela iwayini engilazini, ngaphambi kwenkomishi enyakazayo, ungakwazi ukuhogela, ngalesi sikhathi ikhala lokwamukela iphunga, elibizwa ngokuthi "iphunga elimnandi", leli phunga libuthakathaka kakhulu, bese kuba inkomishi elula yokugubha, ukuze iphunga lomzimba wewayini lisakazwe kancane kancane, kancane kancane ukuzwa iphunga layo. Khumbula ukuthi ungalokhu unyakazisa ingilazi.

Hlunga isilulumagama sephunga elivame ukusetshenziswa ukugwema isimo esinzima ukufingqa iphunga.

Ukunambitheka kwejikijolo elibomvu: i-cherry, i-strawberry, i-cranberry, okusajingijolo, njll., ibonakala kakhulu ngephunga elimnandi, iwayini elibomvu elikhanyayo, elifana ne-Pinot Noir, i-Camry, i-Grenache nokunye.Ukunambitheka kweberry elibomvu: i-cherry, i-strawberry, i-cranberry, okusajingijolo, njll.

Ukunambitheka kwejikijolo elimnyama: i-blueberry, iplamu emnyama, i-mulberry, i-currant emnyama, njll., ngokuvamile ivela ngephunga elimnandi, iwayini elibomvu elimnyama, njenge-syrah, i-Cabernet Sauvignon.

Iphunga lezithelo: i-citrus, ilamula, i-apula eluhlaza, njll., ivela kakhulu ewayinini elimhlophe, njenge-Chenin blanc, i-Sauvignon Blanc, i-Riesling njalonjalo.

Amanye amagama anephunga elimnandi: I-truffle, umhlaba, iphunga lamaminerali, utshani, itiye eliluhlaza, ama-alimondi athosiwe, izimbali ze-rose, njll.

3. Ukunambitha -- ukunambitha

Ukunambitha kubhekisela ekunambithekeni kwewayini, okuncike kakhulu kubumnandi, i-asidi, i-tannin kanye ne-aftertaste.

Ubumnandi:Iwayiniihlukaniswe yaba sweet, i-semi-sweet, eyomile futhi eyomile, uhlobo olumnandi lunoshukela ophezulu kakhulu, uhlobo olomile lunoshukela omncane, sidinga ukwazisa ukunambitheka.

I-Acidity: Indlela yokufeza ibhalansi elimnandi nelomuncu, umzimba ogcwele, isidingo esiyinhloko sokunambitha. Uma i-asidi iphezulu kakhulu, ine-asidi kakhulu, uma iphansi kakhulu, izontula amandla.

Ama-Tannins: Ama-tannins atholakala kakhulu esikhumbeni samagilebhisi, imbewu kanye neziqu, futhi okuqukethwe kwama-tannin kunganquma ukunambitheka kwewayini. Isakhiwo nokuthungwa. Iwayini elomile lidinga kakhulu i-tannin ukuveza ukwakheka kwalo, uma ukuntuleka kwe-tannin, umzimba uzoba mncane futhi ube buthakathaka, iwayini elibomvu elicebile le-tannin lingakwazi ukumelana nesitoreji, ekubhapathizweni kweminyaka ukukhombisa ukuma okuphelele.

I-Aftertaste: Ngemva kokugwinya iwayini noma ukukhafula, iphunga liqala ukuvuleka kancane kancane emlonyeni, futhi iphunga eliyinkimbinkimbi lembulwa ungqimba ngemva kokunye. Isikhathi eside futhi esiyinkimbinkimbi ukubonakaliswa kwewayini elihle.

Okwesine, yithi - fingqa

Isilinganiso esijwayelekile siqala emaphuzwini angu-50, futhi amaphuzu angu-50 asele akhiwe ezinye izingxenye ezine, ukunambitheka kanye nesakhiwo: amaphuzu angu-20; Iphunga: imizuzu engu-15; Ikhwalithi isiyonke namandla :10, umbala nokubukeka: 5.

Indlela yokusho nokuthi ungayisho kanjani isixhumanisi esibaluleke kakhulu, singachazwa isinyathelo ngesinyathelo ngezinyathelo ezintathu ezedlule zerekhodi, iwayini ngeke livele izinkinga ezinkulu.