Kuita kuti hovha ibudirire, kunwa kunofanira kuva kwehutano hwakanaka, saka inofanira kusarudzwa zvakanaka uye nekuchenjerera. Muzvitoro unogona kuona mambuka evanhu vakasiyana-siyana vanogadzira uye marongerwo uye mune izvi zvakasiyana-siyana unogona kuvhiringidzika. Inenge 40% ye "sparkling", iyo inotengeswa mumasitoro uye mabhizimisi, inonyengedza. Uye pamazororo, nhamba yefake inowedzera apo mambuka inodonha. Usakurumidza kutenga bothodhi yakakwezva iwe pamutengo uye kuonekwa, nyatsoidzidza.
Iyo "yakarurama" bhodhoro
Chinhu chokutanga chaunoda kubhadhara kune bhodhoro. Iyi champagne haisi kudururirwa muhombodo tsvuku, nokuti inopfuura chiedza uye ine mhinduro yakaipa pane kunwa kwekunwa uye nehuhu hwayo. Champagne, inodururirwa muhombodo yakazara, inouya nechiedza mumusangano, semugumisiro, tora inovava, uye champagne inoshanduka yero uye inokura. Mugirazi yemazi nguva dzose yakanaka "inopenya", saka zvinhu zvemupagne zvinopfuurira.
Champagne label
Iko inoshandiswa haisi kungoita kuti vatengi vateerere uye kunaka kwebhodhoro, asi pane iyo yakanyorwa, kunyange zvazvo yakanyorwa zvakanaka, iyo yose inonyanya kukosha pamusoro pechigadzirwa. Kana ichiti "zvakasikwa," zvinoreva kuti champagne ndeyehutano hwakanaka. Mukuwedzera, iyo mavaraira inofanira kuratidza rudzi rwemazambiringa rwakashandiswa uye rwakakonzerwa nei. Mutsara unoti "ne additives" kana "mavhenekeri" unofanira kutarisa mutengi, sezvo mushonga chaiwo usina zvigadziri zvinotsigira.
Sirifu upenyu hwemumakungwa
Munda wakanaka une upenyu hupfumi hwemafuro, isati yemazororo, mabhodhoro anoiswa panzvimbo iyo zuva rokupera rapera. Iwe unofanirwa kubhadhara kune izvi, sezvo kunwa kudarika kune mukana usina kunaka, kunze kwekuti unogona kukonzera uchetura, usaisa pangozi utano hwako.
Stopper
Ichi chikamu chinokosha chemugomba wakanaka. Zvakanakisisa kana ganda racho riri rechisikigo, rinopfigira bhodhoro rakasimba sehombodo zvakasimba sezvinobvira. Kuvonga neizvi, zvinokwanisika kudzivisa kusangana kwema champagne nechokunze kwemamiriro ezvinhu, kunze kwekuti haisi nguva dzose yakachengeteka. Sarudza mambuka, ayo akafukidzirwa nekanyarara, yakanyanya kusimbiswa kupfuura ganda repurasitiki, haritauri nemhepo, uye hapana humwe hunoita acid mu champagne.
Ko kunwa "kupenya" sei?
Usati washumira, unofanirwa kupisa champagne kubva + 7 kusvika + 9 degrees Celsius. Iwe unogona kuisa firiji mune firiji kana mubhakiti remvura nechando. Hazvidi kukonzera mushonga mufiriji, uyewo haugamuchiri kuchengetedza kwenguva yakareba munzvimbo yakajeka uye inotonhora. Bhodhoro rinofanira kuzarurirwa zvakanyatsonaka, pasina "zvisina kufanira" kupfura ". Chokutanga bvisa mbiru, usiye uye usiye tambo. Zvadaro tora cork nerumwe ruoko, uye nerumwe rutivi shandura bhodhoro, ibatisise paakona ye 45 degrees, kusvikira paki yacho pachayo inobva mumutsipa. Vhura mushroom unogona kukorodzwa zvakare.
Miri magirazi anoda kudururwa?
Inwa mushonga mumakirasi ane masvingo akareruka. Zvakakosha kuti magirazi aya akajeka, akapfupika uye akareba kana akaita sekono, iyo inowedzera zvishoma nezvishoma, uye zvishoma nezvishoma. Kuzadza iyo inofanirwa 2/3 magirasi muzvinyorwa zviviri uye zvishoma nezvishoma. Nzvimbo yepamusoro yegirazi inofanira kuva isina chinhu, ichave yakanyanyisa kunakidza zvinhu uye zvichave zvichiita kuti unzwe maruva ewaini.
Ndezvipi zvidya zvekushandira champagne?
Champagne yakasviba yakadhakwa nemichero, soufflé, meringue, mabhisikiti, uye isati iri yakanaka chaizvo.
Mucheka wakanaka uye semisweet wakadhakwa newaini yakashata. Iko kunofanirwa kutakurwa mupfungwa kuti zvimwe zvipfeko nemiti yakagadzirwa hazvibatanidzi newaini ipi zvayo. Usafananidza tomato, garlic, vhiniga, scalding sauces, isati yakurudzirwa zvakare inonaka, inonaka, inonaka. Hazvifananidzi mambuka kudya nechokoti, walnuts, citrus, kana nyama tsvuku.
Tinovimba kuti mazano aya achabatsira kunakidzwa nokunwa kwakanaka kwakadaro, kufanana nemasava.