Izindlela zokupheka ezinhle kakhulu zewayini elimnandi kusuka kumagilebhisi ekhaya

Iwayini lomvini ekhaya, izindlela ozothola ngezansi, ukuzilungiselela akunzima. Kwanele ukukhetha indlela efanele futhi unamathele ngokuqinile kuzo zonke izincomo. Isiphuzo esenziwe ekhaya esivela kumagilebhisi avuthiwe ayovela abe mnandi kakhulu. Kuzothatha isigaba esisekelweni kunoma yiliphi ithebula leholide.

Yikuphi ukuhluka kwamagilebhisi okufanelekile ekwenzeni iwayini?

Zonke izinhlobo zamagilebhisi zingahlukaniswa ngamaqembu amabili amakhulu: itafula nobuchwepheshe. Ezangaphambili zikulungele ukusetshenziswa okusha noma ukwenza uphudingi. Isiphuzo esimnandi singatholakala kuphela ezinhlobonhlobo zobuchwepheshe. Iziqu zazo zikhulu ngokwanele, futhi amajikijolo ngokwawo mancane, ahlangana eduze komunye nomunye.

Iwayini elimnandi nelicwengekile litholakala ku-Isabella, Merlot, Chardonnay, Riesling, Cabernet Sauvignon, amagilebhisi ePinot Noir. Isiphuzo esiphuma siyoba nokunambitheka kancane kwe-tart ngobumnandi be-unobtrusive. Uma ufuna ukuthola iwayini elinothile kakhulu, uzodinga izinhlobo ze-natimeg. Zikhula kuphela ezingxenyeni eziseningizimu zezwe lethu.

Iresiphi elula

Ukwenza iwayini kusuka ujusi wamagilebhisi ekhaya akunzima. Okokuqala, ngoba lokhu kuyadingeka ukuqoqa inani elifanele lamagilebhisi. Amajikijolo avuthiwe kuphela afanele isiphuzo. Akufanele kube nezimpawu zokubola kuzo.

Amagilebhisi enzelwe iwayini awakwazi ukugeza. Esikhunjeni sayo kuqukethe izinto ezinomthelela kwinqubo yokuvutshelwa.

Yonke inqubo yokupheka ingahlukaniswa izigaba eziyinhloko eziningana:

1. Khumbula amajikijolo alungiselelwe ngezandla zakho. Ijusi eliphumela lixubene nezinsalela zamajikijolo, abizwa ngokuthi uginindela, athululela esitsheni esikhulu esingenamuntu. Kufanele igcwaliswe 2/3. Mboza nge-gauze ehlanzekile bese ufaka egumbini elifudumele izinsuku ezintathu.
2. Ezinsukwini ezimbili ngemuva kokuqala kokupheka, kufanele ubone izimpawu zenqubo yokuvutshelwa. Igwebu elikhanyayo liqala ukuvela ngaphezulu kwephasi yamagilebhisi. Kabili ngosuku, igwebu eliphumayo kufanele lehliselwe kulolo ketshezi. Uma njengamanje kulesi sigaba iresiphi yewayini lamagilebhisi eyenziwe ekhaya ayilandelwa, khona-ke ekugcineni uzothola uviniga.
3. Ngemuva kokuthi uginindela ube nomthunzi okhanyayo bese uqala ukwenza umsindo wokumemeza, ungaqala inqubo yokuncipha ijusi. Ukuze wenze lokhu, konke okuqukethwe epanini kufanele kufakwe izingxenye kucezu lwe-gauze futhi kufakwe.
4. Iwayini elivela kumagilebhisi asekhaya, iresiphi yalo elinikiwe, izophuma ibe yinhle futhi imnandi uma ulihlunga ngokucophelela lonke ujusi kaningana. Uketshezi oluholelayo kufanele luthululwe ebhodleleni lengilazi ukuze 2/3 ligcwele.
5. Umyalo olandelayo wokwenza i-wayini yamagilebhisi umnandi ngempela ukuvimba umoya-mpilo ukungena ebhodleleni. Kepha awukwazi nje ukusivala ngesivalo, ngoba isikhutha esiningi sesibhakabhaka sizokwakha ngesikhathi sokuvutshelwa. Kungenzeka unikeze ukukhipha igesi okugcwele usebenzisa uphawu lwegesi. Ingathengwa esitolo noma yenziwe ngokuzimela. Iwayini kufanele libilise emazingeni okushisa angaba ngama-25 degrees.
6. Ngemuva kwezinsuku ezimbalwa, thatha isampula. Uma ukunambitheka kwesiphuzo kumuncu kakhulu, engeza ushukela omncane. Inani layo akufanele lidlule amagremu angama-50 ilitha ngalinye. Kulokhu, awukwazi ukuthulula ushukela ngqo ebhodleleni. Consela ilitha loketshezi, chitha inani likashukela oludingekayo bese ubuyela esitsheni. Nyakazisa ibhodlela kahle.
7. Ushukela uzosiza ukwenza isiphuzo siqine. Ukuze wandise amandla, udinga ukwenza ingilazi kashukela kuyo yonke ilitha lejusi. Kufanele ifakwe kancane enyangeni yokuqala yokubila. Kulokhu, ngaso sonke isikhathi lawula ukunambitheka kwesiphuzo.
8. Ngesikhathi sokuvutshelwa, ukudalelwa kuzofakwa ezansi kwebhodlela. Ngakho-ke, ngezikhathi ezithile, uketshezi kufanele uthululwe esitsheni esihlanzekile. Ngasikhathi sinye, zama ukungaphazamisi udosi.
9. Ngemuva kokuba inqubo yokuvutshelwa isiqediwe, isiphuzo sesilungile. Kepha iwayini elivela kumvini ekhaya ngokwendlela le iresiphi kumele libe neminyaka yobudala ezinye izinyanga ezintathu ngaphambi kokulisebenzisa.

Uma amagilebhisi evunwa ngesimo sezulu esinethayo, angahle azulazule kakhulu. Kulokhu, udinga ukwengeza omisiwe bekhwalithi ephezulu.

Iwayini elilindelwe lifakwa emabhodleleni amancane adinga ukuboshwa ngokuqinile kukakhokho. Kufanele igcinwe endaweni epholile.

Iresiphi yamavidiyo esithelo samagilebhisi seMoldova

Isabella lamagilebhisi ewayini le-Isabella lamagilebhisi

I-Grape Liqueur Recipe

Ekhaya, ungalungisa newayini le-dessert lamagilebhisi, uhlobo lotshwala. Lesi siphuzo sicebile futhi siqinile. Isiphuzo esinjalo singalungiswa hhayi kuphela ngokusha, kepha futhi kusuka amajikijolo afriziwe. Ukuyilungisa, uzodinga lezi zinto ezilandelayo:

• isigamu selitha lama-vodka;
• isigamu sekhilogremu samajikijolo amnyama;
• ilitha lamanzi;
• Amagremu angama-400 kashukela.

Indlela elula yokwenza i-alcohol yamagilebhisi yohlobo lwe-Homemade ilandelayo:

1. Peel amajikijolo kusuka amahlumela. Thela kubo esitsheni sengilazi bese uthele i-vodka. I-Alcohol kufanele imboze amajikijolo amasentimitha amathathu.
2. Faka uphawu esitsheni ngokuqinile bese ushiya amasonto amabili egumbini lapho izinga lokushisa lomoya ligcinwa khona ngama-25 degrees.
3. Thela ushukela ebhodweni lamanzi. Lindela ukuthi le ngxube ibilise. Pheka ilangabi elincane cishe imizuzu emihlanu. Ungakhohlwa ukususa njalo amagwebu aphumelelayo. Shiya isiraphu ukuze lipholile.
4. Hlunga ukumfaka kwamagilebhisi aqediwe bese uhlangana nesiraphu yeshukela esele.

Thela utshwala obukhona emabhodleleni amancane bese usayina ngamabhodlela. Cwilisa isiphuzo izinsuku ezimbalwa esiqandisini ngaphambi kokusebenzisa.

Iwayini elivela kumagilebhisi asekhaya, izindlela zokupheka zalo ezibhekwayo, zizokujabulisa ngokunambitheka kwalo nephunga lakhona.