Brut Champagne

Brut Champagne ya bushe ga dandano, tare da matakan ƙananan sugar a cikin kwalban. Kodayake wannan ba haka ba ne. An yi amfani da Champagne tare da ƙara yawan sukari da aka ƙara bayan ƙaddarar na biyu don daidaita matakan zafin jiki don dace da hakori mai kyau. Ba har zuwa tsakiyar shekarun 1800 ba, wanda kamfanin Erernay mai suna Perrier-Jouët ya yanke shawarar yin sana'ar Champagne ba tare da karin sukari ba.

Duk da haka, wannan "sabon" bushe style ba da sauri a kama a kan ba crisp, harshen bushewa halin. Sauran shekaru talatin da suka wuce, kafin masu samar da Reims, Pommery zai ba da Champagne mara kyau don kokarin gwada nasara ga mabukaci. Yau yau ana yin Champagne a cikin nau'i-nau'i daban-daban daga mai dadi da yawa don busasshen bushe, tare da alamun alamu sau da yawa yana ba da alamu ga abin da yake cikin ciki tare da nassin "karin karin," "brut," "sec" da sauransu.

6 Shafuka na Champagne su sani: Kashe Dry zuwa Super Sweet

1. Karin Brut - An yi karin Ƙasar Champagne na Brut tare da ƙananan matakan sukari, wanda ya haifar da wani ɓangaren busasshen kashi wanda kawai yake da 0-6 grams na sukari a kowace lita (.6% sukari).
2. Brut - Ma'ana "bushe, raw, maras cikakke" a cikin Faransanci, Tsarin Brut na Champagne yayi naman bushe a kan manya tare da matakan sukari da ke gudana a kasa da 15 grams a kowace lita (1.5% sukari).
3. Ƙari mai Sauƙi - Yayin da sunan ya yi magana da cewa wannan salon Champagne zai dandana dadi fiye da Champagne na Brut, wannan ba haka ba ne. Ƙarshen Ƙari yana da yawa fiye da Brut Champagne tare da matakan sukari da ke tsakanin 12-20 grams na sukari da lita (1.2-2% sukari).

1. Kalmomi na Faransa don "bushe ko damuwa" ko da yake sassan Champagne suna nuna dadin dandano mai dadi da sukari a cikin nau'i 17-35 a kowace lita (1.7-3.5% sukari).
2. Halitta - Tsarin rani-rani "ko kuma mai dadi mai dadi a cikin yanayin dandano, sassan Champagne-rami-dried sun kawo sukari 33-50 grams a lita (3.3-5% sukari).

1. Doux - "Mai dadi" a Faransanci, wannan salon Champagne yana da dadi sosai (kuma wanda ya fi dacewa) haskakawa mai cin hanci 50 ko fiye sukari a lita (fiye da 5% sukari). Tare da matakan sukari fiye da wanda ake so daga soda, Doux ya cancanta a matsayin kayan zaki.

Brut Champagne Flavor da Abincin Abincin

Brut Champagne ya bushe a kan fadin, duk da haka samfurori da dandano sunyi amfani da apple, pear, da citrus, kuma zasu iya komawa zuwa peach da apricot a cikin shayarwa. Abincin gurasa mai laushi na kayan ƙanshi, kayan kirki mai laushi, da kuma kayan jiki masu kamala sune tasirin da aka yi amfani da yisti da aka yi amfani da su a karo na biyu. Samar da kyawawan abincin abinci a kan teburin, abokan hulɗar Champagne tare da komai daga caviar na gargajiya ga cin abinci mai cin nama da ƙanshi mai dadi. Babban acidity da zippy carbonation a yanka ta mai da fats tare da dadi gaskiya daidaito, yin duk abin da daga dankali soyayyen da kuma savory quiche zuwa Oysters Rockefeller da kyafaffen salmon wani cikakken zalunta.

Farashin Kwancen Brut Champagne da Gurasar Wuta

Ka tuna cewa duk abin da aka sanya a waje na Faransa, wanda ake kira "Brut" ana daukar ruwan inabi mai banƙyama, ba Champagne . Yawancin ƙasashe masu ruwan inabi suna yin ruwan inabi mai banƙyama, wasu suna da nasara fiye da sauran.

Spain: Spain Wasu daga cikin mafi kyau mafi kyau ga cin hanci da rashawa na cin hanci da rashawa suna fitowa ne daga Spain ta hanyar Cava (kusan $ 9-15 a kwalban).

{Asar Amirka: A cikin {asar Amirka, wa] anda ke yin amfani da ruwan inabi kamar Mumm Napa, Chandon, Roederer Estate, da kuma Gloria Ferrer duk suna kawo kwalabe farawa da alamar $ 20 kuma suna motsawa daga can.

A wasu wurare a Faransa: A duk lokacin da ake yin ruwan inabi a Faransa a waje da Champagne, an kira shi "Cremant." Alal misali, Cremant d'Alsace ne kawai "mai ƙwanƙwasa" ko kumfa daga yankin Alsace na Faransa. Farashin farashin yana gudana daga $ 18 don gashin gaskiyar gaskiyar ga daruruwan dala don mafi kyawun fata.

Gasmin Champagne: Gaskiya na kasar Faransa yana da tsada mafi tsada na giya mai banƙyama. Tare da wasu kwalabe masu shigarwa da suka fara daga $ 30 don wani zaɓi na ba da daɗaɗɗen, Chardonnay rinjaye Champagne yawanci yana ba da apple apple and pear flavors, sau da yawa tare da 'ya'yan kudan zuma, abincin gurasa mai sauƙi.

Gilashin launi na Veuve Clicquot Yellow Label zata sa ka koma $ 40-50. Abubuwan da ke shafar farashin karshe na Champagne marar kyau shine wurin da aka shuka inabi (matsanancin ƙarewa da gonakin inabi maras kyau), wanda dukiyar ta sanya ruwan inabin, idan ruwan inabi na Champagne ya kasance daga ɗayan da aka yi (mafi tsada) ko ' mafi yawan na kowa), kuma wane nau'in suna ya riga ya zama kwalban (Dom Perignon, Cristal, Krug, Perrier-Jouët da sauransu suna iya yin kyawawan kwalabe masu daraja).

Ta yaya Bruss Champagne An Made

Champagne na fasaha ne kawai Champagne lokacin da aka yi a Champagne, Faransa, ta yin amfani kawai da Chardonnay, Pinot Noir , ko Pinot Meunier inabi. Yana da haɗarin inabi, gonakin inabi, da kuma yawan cinyoyin gonaki (sai dai idan an lasafta shi a matsayin Champagne). Yawancin nau'in ruwan inabi 45 dabam dabam sun taru don yin ɗakunan cin abinci na karshe na Champagne tare da kowane gidan Champagne na musamman, albeit daidai da "style style" shekara da shekara. Ana amfani da inabin, girke, sa'an nan kuma dan shekaru kadan kafin cinyewa kamar yadda ake amfani da shi na ruwan inabi, amma don samun sharadin Champagne dole ne ta hanyar tsari na biyu don ƙaddamarwa da kuma kama su cikin kwalban.

Wannan ƙaddara na biyu ya fara farawa da ƙara gwargwadon sukari da yisti (wanda ake kira giya ) don kwalabe na ruwan inabi, wanda zai fara zagaye na biyu na fermentation. Da zarar yakin yisti ya ci gaba sai ya fara tattarawa kamar laka. Wannan yisti mai yisti ana kiranta "lees" da Champagne wanda ya kasance a kan kangi, wanda ake kira "kan ƙarya" (a zahiri "a kan lees" a Faransanci) yana da tasiri na har abada tare da dandano na ƙarshe wanda ya ba da kyauta, dafa abinci mai gurasa. Lokacin da lokaci ya cire cire yisti, ana adana kwalabe a gefen sama don a yada laka a cikin kwalbar kwalba kuma ana iya cirewa kafin cakus. A halin yanzu dai ana da ƙayyadaddun sukari da gyare-gyare na Champagne. Idan mai son yana son yin Champagne na Brut ko Extra Brut Champagne, to babu wani abu da za a kara.

Duk da haka, idan makasudin shi ne Champagne, mai sassauci, to, an ƙara sashi (rhymes tare da "tausa"). Jigilar ita ce haɗuwa da ruwan inabi mai tushe da sukari wanda zai iya zama mai da hankali ko ƙananan mayar da hankali dangane da matakin da ake bukata na zafin abin da ake so.

Shawarar Brut Champagne Masu Tallafa don Gwada

• Pol Roger
• Bollinger
• Pommery
• Laurent-Perrier
• Piper-Heidsieck
• Charles Heidsieck
• Veuve Clicquot
• Louis Roederer
• Taittinger
• Henriot
• Nicolas Feuillatte
• Mumm
• Tsaya-Jouët
• Billecart-Salmon
• Moet & Chandon
• Krug
• Dom Perignon
• Cristal