Wannan jagorar yana ba da tabbacin da ake bukata ga masu amfani da Amurka lokacin zaɓar champagne don manyan abubuwan, daga shawarwari zuwa hutun ko ma haske na dare na yau da kullum. Yana haɗa gwajin jiki mai tsanani tare da shawarwari masu amfani, yana ba ku damar duba rahotannin champagne ba tare da wahala ba.
Nazarinmu yana haɗa hanyoyin daga editocin Bon Appétit da salon bita na masana kamar Antonio Galloni da Aidy Smith, yana tabbatar da shawarwari masu inganci na champagne. Za ku fahimci yadda Champagne AOC, wanda aka kafa a cikin 1930s, ke tabbatar da inganci, ku fahimci mahimmancin fermentation na biyu a cikin botol, da kuma bambance-bambancen tsakanin haɗin non-vintage (NV) da na vintage.
Wannan kayan yana bayar da gajerun kimantawa na sanannun champagnes—kamar Veuve Clicquot Yellow Label da Bollinger Special Cuvée—da kuma bayanai kan zaɓin alatu kamar Cristal. Tare da waɗannan rahotannin akwai shawarwari masu amfani: yanayin ajiya mafi kyau, hanyoyin hidima, da kayan gilashi masu dacewa don inganta kwarewar ɗanɗano.
Bugu da ƙari, jagorar tana bincika fadin matakan zaƙi, daga Brut Nature zuwa Doux, tana ilmantar da yadda ake fassara kwanakin disgorgement, da kuma ba da shawara kan gano ƙwayar cork don tabbatar da maye gurbin da ya dace. A cikin abin da masu bita da yawa ke kira “Zamanin Zinariya na Champagne,” wannan tarin yana nufin inganta lokutan murnar ku tare da zaɓin da aka tantance da ilimin aiki, yana buɗe ƙofofi ga zaɓuɓɓukan duniya ta hanyar champagne-export.com idan an so.
Mahimman Abubuwan Da Aka Koya
- Gaskiya, amintaccen rahotannin champagne da aka tsara don bukukuwan Amurka da kyaututtuka.
- Hanyoyin gwajin jiki da ra'ayoyin masu bita suna jagorantar kowanne shawara.
- Gajerun ilimi kan dokokin AOC, hanyar champenoise, da NV vs. vintage.
- Shawarwari masu amfani: ajiye kusa da 55°F, hidima sanyi, amfani da gilashin ruwan inabi na fari.
- Labels da aka fassara: bin kwanakin disgorgement da matakan zaƙi cikin sauƙi.
- Daga Veuve Clicquot zuwa Cristal, gano ma'auni a matakan farashi da yawa.
- Samun rahotannin champagne a kan layi tare da zaɓuɓɓukan fitarwa na duniya idan an buƙata.
Meta Overview: Abin da Wannan Jagorar Sayen Champagne Ta ƙunsa
Wannan jagorar tana bayar da dabaru don zaɓar champagne. Yana bayyana tsarin kimanta mu, yana bayyana abin da masu karatu za su iya tsammani daga kowanne ɓangare, da kuma bayyana amfani da rahotannin champagne na kan layi. Yana bayyana yadda muke juyawa sanannun samfuran tare da masu samar da ƙananan kayayyaki. Bugu da ƙari, yana nuna hanyarmu na sauƙaƙe maki na masu bita zuwa shawarwari masu ma'ana.
Meta taken da bayanin don SEO
Masana Rahoton Champagne Don Bukukuwan Ku yana isar da saƙo kai tsaye, mai amfani, da na biki. Takaitaccen yana jaddada zaɓin da aka tantance da hanyoyi masu sauƙi don gano kwalban da ya dace don bukukuwan, kyaututtuka, ko kuma dare mai natsuwa. Ku yi tsammani gajerun kimantawa, ka'idoji masu ma'ana, da ingantaccen maki na ruwan inabi mai haske da ke da alaka da ainihin kwarewar ɗanɗano.
Wanda wannan jagorar ke taimakawa: daga masu saye na farko zuwa masu sha'awar
Sabbin masu saye za su gano amintattun zaɓuɓɓukan brut NV a ƙarƙashin $100 daga manyan masu samarwa, ciki har da Veuve Clicquot, Moët & Chandon, da sauran su. Masu sha'awar da ke son takamaiman bayanai za su iya fassara bayanai akan bayanan baya da bayanan disgorgement, wanda Charles Heidsieck ya nuna tare da alamomin cellar da fitarwa.
Masu sha'awa da ke da sha'awar tara za su iya bin manyan misalai kamar Moët & Chandon 2012 da Delamotte 2007. Ana gayyatar masu sha'awar su zurfafa cikin tayin daga masu girma—Agrapart zuwa Paul Launois—yayinda suke duba maki na masu bita da rahotannin kan layi.
Yadda hanyarmu ta ƙwararru ke tallafawa amintattun maki na ruwan inabi mai haske
Tsarin gwajin jiki mai tsauri yana farawa da sanyaya kwalabe a cikin firiji mai shiga, rufe labels, da buɗe su kawai lokacin da aka hidima, yana kiyaye mousse. Muna zaɓar gilashin ruwan inabi na fari don inganta ƙamshi da daidaito. Wannan aikin yana cikin bin shawarwarin Aidy Smith kuma yana fifita kyawawan, dorewar bulbos da kyakkyawan, mai rikitarwa.
Kimantawa na kwamitin suna haɗawa da acidity, fruitiness, minerality, da kuma laushi tare da farashi. Wannan hanyar tana jaddada kalaman Victoria James na gargaɗi game da tayin da ke ƙasa da $45. Saboda haka, jagorar mu tana bayar da sahihan, masu amfani da shawarwari waɗanda ke sa maki na ruwan inabi mai haske su zama masu fahimta, suna tushen ka'idoji masu ma'ana da bayyana maki da rahotannin kan layi.
Yadda Muke ɗanɗano: Zazzabi, Kayan Gilashi, da Hanyoyin Bita na Jiki
Kwamitinmu yana bin tsari mai tsauri da tsarin don tabbatar da adalci a kowanne kimantawa. Muna rubuta notes ɗanɗano na champagne tare da daidaito na manyan dakin gwaje-gwaje da ƙwararrun sommeliers. Wannan tsari mai tsauri yana fassara zuwa makin ruwan inabi mai haske wanda ke bayar da daidaito da bayani mai ma'ana na rahotannin champagne.
Ideal chilling: 42–55°F, sannan ɗan dumama don sakin ƙamshi
Kafin hidima, kwalabe suna sanyaya zuwa daidaitaccen zazzabi na 42–55°F. Da zarar an zuba, ana barin ruwan inabi ya ɗan dumama, yana ƙara ɗan zazzabi. Wannan ƙaramin ƙaruwa yana bayyana bayanai na citrus, 'ya'yan itace na dutse, da brioche, yayin da yake kiyaye ingancin mousse.
Wannan fasaha tana tabbatar da cewa laushin yana kasancewa tsabta da notes ɗanɗano na champagne suna da inganci. Hakanan yana sauƙaƙa daidaiton makin ruwan inabi mai haske a cikin zamanin daban-daban.
Me yasa gilashin ruwan inabi na fari ya fi flutes don ƙamshi da daidaito
Muna fifita gilashin ruwan inabi na fari mai siffar tulip fiye da flutes na gargajiya. Babban kwano na waɗannan gilashin yana ba da damar juyawa mai tasiri, yana ba da damar ingantaccen ƙamshi da kimanta tsarin ba tare da lalata ingancin laushi ba. Wannan gyaran yana tabbatar da bayyana brioche, lemon zest, da bayanai na mineral.
Wannan zaɓin yana ƙara wa rahotannin champagne ƙarin bayani da kuma bayar da ƙarin notes ɗanɗano na champagne masu rikitarwa. Yana tabbatar da cewa kuzarin bead yana kasancewa.
Tsarin gwajin jiki don rage son zuciya da kiyaye bulbos
Rufe labels da sanyaya kafin gwaji suna da mahimmanci ga hanyar mu, tare da buɗe kwalabe kawai kafin gwajin ya fara. Zuba cikin lokaci yana da mahimmanci don kiyaye mousse da sabo. Masu shawarwari suna kimanta kyawawan bulbos, hasken ruwan inabi, da tsawon ƙarewa.
Hankali yana kan bayyana, ƙarfin ɗorewa, da daidaito tsakanin 'ya'yan itace, acidity, da lees yayin kimantawa. Ta hanyar bin wannan hanyar, muna bayar da daidaitaccen makin ruwan inabi mai haske da amintattun rahotannin champagne.
| Mataki | Tsari | Abin da Muke Auna | Tasiri kan Sakamako |
|---|---|---|---|
| Sanyaya | Rike a 42–55°F; ɗan dumama a cikin gilashi | Fitar da ƙamshi, daidaiton mousse | Sharifin notes ɗanɗano na champagne tare da tsabta |
| Kayan Gilashi | Gilashin ruwan inabi na fari na tulip, zuba mai ma'auni | Tsananin ƙamshi, daidaito, tsawon bead | Bayani mai kyau don rahotannin champagne |
| Tsarin Bita na Jiki | Wrapped labels; ajiya sanyi; sauri hidima | Rage son zuciya, sabo, kyawawan bulbos | Amintattun makin ruwan inabi mai haske a cikin tashi |
| Kimantawa | Hanyoyi biyu a kowanne ruwan inabi, shan lokaci | Bayyanar, tsawon, daidaito–'ya'yan itace–lees | Daidaici, kwatankwacin rahotannin champagne |
Fahimtar Champagne 101: Dokokin AOC, Inabi, da Styles
Kowane masoya da ke fara tafiya na fahimtar Champagne yana buƙatar wannan tushe mai mahimmanci. Kawai ruwan inabi da aka samar a cikin yankin Champagne na Faransa, wanda ke bin ka'idojin AOC masu tsauri, ne kawai ke cancanta a matsayin Champagne. Wadannan dokokin suna da tasiri mai zurfi kan dandano, laushi, da jituwa gaba ɗaya, suna bambanta manyan samfuran a cikin matakin Champagne.
Champagne AOC da hanyar champenoise ta gargajiya
Tun daga 1930s, Champagne an gane shi a ƙarƙashin Appellation d’Origine Contrôlée, matsayin da ke tabbatar da hanyoyin da suka samo asali bayan tashin hankali na Aÿ na 1911. Hanyar tana haɗawa da matsa inabi mai laushi, wanda ke bi da fermentation na farko. Ana fara fermentation na biyu a cikin botol tare da liqueur de tirage, yana ƙara wa ruwan inabin rikitarwa.
A yayin da aka tsufa akan lees, champagne yana samun sanannun brioche da ɗanɗano mai ɗanɗano. Ƙarin ƙarshe, riddling da disgorgement, suna kawar da gumi, yayin da dosage ke daidaita da kyau daidaiton ruwan inabin. Wannan hanyar mai mahimmanci tana cikin zuciyar jagororin champagne da rahotanni.
Inabin asali: Chardonnay, Pinot Noir, Pinot Meunier
Chardonnay yana ba da sabo na citrus da mineral, yana ƙara wa champagne kuzari. Pinot Noir yana ba da ƙarfi, yana ƙara wa haɗin ƙarfin 'ya'yan itace ja da kuzari. A gefe guda, Pinot Meunier yana shigar da ɗanɗano na 'ya'yan itace na lambu da jituwa daga farko. Ta hanyar haɗa waɗannan nau'ikan, gidajen suna samun haɗin gwiwa mai saiti, wanda yake da mahimmanci don kimanta mafi kyawun labels na champagne.
A gefe guda, masu girma suna mai da hankali kan ƙayyadaddun halaye na ƙauye ko yanki guda, suna bayar da bambance-bambancen terroir, wani abu da aka saba jaddada a cikin bita na champagne.
NV vs. vintage: haɗawa don daidaito vs. bayyana terroir
Non-vintage champagnes suna haɗa shekaru daban-daban don kiyaye alamar. Wannan haɗin yana ƙunshe da ruwan inabi na ajiyar da ke ba da ƙarin rikitarwa ta hanyar alamu na spices da tsawon ƙarewa. Manufar ita ce daidaito, wani abu mai mahimmanci ga jagororin da ke ba da sabis ga duka sabbin masu saye da masu sha'awa.
Vintage champagnes, duk da haka, suna kama da ainihin shekara guda mai kyau. Misalai kamar 2007 Delamotte suna fitar da waƙar candied citrus da bayanan mineral, yayin da 2012 Moët & Chandon Grand Vintage Extra Brut ke bayar da kyakkyawan kyawawan 'ya'yan itace da mineral mai ƙarfi. Waɗannan zaɓin suna yawan mamaye tattaunawa a cikin rahotannin champagne, suna tsara suna na manyan samfuran.
Matakan zaƙi da aka fassara: Brut Nature zuwa Demi‑Sec da ƙari
Matakin dosage, wanda yake da mahimmanci don haɗawa da abinci ko saita yanayi, yana kewaye da wasu rukuni. Brut Nature yana ƙunshe da champagnes tare da ƙasa da 3 g/L na sugar. Extra Brut yana ƙunshe da har zuwa 6 g/L, tare da Brut yana biye da mafi girma na 12 g/L. Extra Dry yana kewaye daga 12 zuwa 17 g/L, Sec yana zaune tsakanin 17 zuwa 32 g/L, Demi-Sec daga 32 zuwa 50 g/L, ƙarshe tare da Doux, wanda ya wuce 50 g/L.
Ko da champagnes tare da ƙaramin dosages na iya nuna zurfin mai kyau daga tsawon lees aging. Zaɓin champagne bisa ga zaɓin dosage yana da mahimmanci a cikin kowanne jagorar saye. Wannan ka'idar ana amfani da ita akai-akai a cikin shahararrun rahotannin champagne, tana taimakawa wajen tantance manyan samfuran a cikin champagne.
Ajiya, Hidima, da Ingancin Bubble
Ajiya da hidimar champagne da kyau yana tabbatar da mafi kyawun kwarewa. Yana da mahimmanci don nuna cikakken yiwuwar kwalban, kamar yadda aka ba da shawara a cikin rahotannin champagne da jagororinmu. Ta hanyar ɗaukar waɗannan hanyoyin, zaku iya inganta ƙwarewar ɗanɗano ta hanyar kwatanta rahotannin champagne na kan layi.
Ajiya a gefen a cikin yanayin cellar don kare inganci
Ajiya champagne a 55°F a cikin matsayi mai kwance yana kiyaye cork ɗin danshi da ruwan inabin sabo. Wannan fasaha an maimaita ta ta hanyar sommelier Victoria James. Wani yanayi mai kyau, duhu, da kwanciyar hankali tare da ɗimbin danshi mai kyau shine mafi kyau. Ruwan inabi yana samun damuwa a ƙarƙashin yanayi masu canzawa, yana haifar da rage kuzari da rikitarwa.
Don rage shaharar oxygen da kiyaye fizz, rufe kwalban tare da takalmin musamman bayan buɗewa. Sanyaya shi bayan haka yana rage saurin fitar da CO2. Saboda haka, yana kiyaye hasken na gaba don jin daɗin gaba.
Hidima sanyi don kiyaye tsarin da daidaito
Champagne yana da kyau a hidima sanyi don kiyaye tsabta da fizz. Hanzarin ƙaruwa a zazzabi na iya lalata tsarin inganci da daidaito. Ƙara hankali zuwa tsakanin 46–55°F a cikin gilashi yana bayyana bayanai masu rikitarwa na brioche da citrus.
Zaɓi gilashin ruwan inabi na fari maimakon flutes na gargajiya don inganta ganewar ƙamshi. Ko da yake yana rage tsawon bulbos kadan, wannan zaɓin yana ƙara jin daɗin jin daɗi, yana haɓaka daidaito na kimanta champagne.
Gano cork taint: yadda za a gano shi da abin da za a yi gaba
Alamomin cork taint sun haɗa da rage ƙamshin 'ya'yan itace, ƙamshi mai kama da takardar jarida mai danshi, ko ɗan ƙamshi mai ɗanɗano. Tunda sanyaya na iya ɓoye waɗannan alamomin, barin ruwan inabin ya ɗan dumama idan akwai shakku. Cork taint, kodayake ba mai haɗari ba, yana rage daga ainihin dandano na ruwan inabin kuma yana ɓoye asalinsa.
Idan an gano cork taint, rubuta lahani tare da shaidar daga cork da ruwan inabin. Tuntuɓar mai sayarwa na iya haifar da maye gurbin kwalban da aka shafa, yana jaddada kariya mai mahimmanci ga masu amfani da aka ambata a cikin shahararrun jagororin sayen champagne.
| Aiki | Me yasa Yake da Mahimmanci | Tsarin Manufa | Tip na Masana |
|---|---|---|---|
| Ajiya a gefen a cikin yanayin cellar | Yana shayar da cork, yana hana oxidation, yana kiyaye sabo | ~55°F, ɗimbin danshi mai kyau | Yi amfani da wuri mai duhu, ba tare da motsi ba; guji canje-canje na zafin kicin |
| Minimal Oxygen Exposure | Yana kiyaye matsin lamba da mousse, yana kare ƙamshi | Buɗe kawai lokacin hidima | Rufe tare da takalmin hinged tsakanin zuba don riƙe CO2 |
| Tsarin Hidima | Yana kiyaye daidaito na acid-bubble daidai | Zuba sanyi; barin gilashi ya ɗan dumama zuwa 46–55°F | Sanyaya kwalban; kada ku ƙara kankara a cikin gilashin |
| Zaɓin Gilashi | Yana inganta bayyana ƙamshi don ɗanɗano mai kyau | Gilashin ruwan inabi na fari | Juyawa a hankali; kimanta laushi da tsawo kafin ya dumama |
| Cork Taint Check | Yana hana lahani daga ɓata hukunci | Kimanta bayan zuba na farko | Idan yana da ƙamshi ko ɗanɗano, dakatar da kuma nemi musayar mai sayarwa |
Idan an gudanar da shi da kyau, champagne na iya jure bita mai tsanani da bin shawarwarin jagororin saye da aka kafa. Waɗannan jagororin suna kuma taimaka wajen haɓaka kanka, suna ba ku damar haɗa sakamakon ku tare da na rahotannin ƙwararru, ta haka yana haɓaka fahimtar ku tare da kowanne kwalba.
Ingantaccen Mataki: Mafi Kyawun Babban Sunan Brut a ƙarƙashin $100
A cikin kimantawarmu ta jiki, mun mai da hankali kan daidaito, kyawawan ƙwarewa, da tsabta na ƙarewa a cikin kwalaben brut NV da aka saita a ƙarƙashin $100. Muna samo daga manyan rahotannin champagne da kuma daidaita tare da ingantattun kimantawa, mun nemi ingantaccen inganci tsakanin shahararrun masu samar da champagne. Champagnes da aka zaɓa suna fice ko a cikin taron biki, dare na yau da kullum, ko a matsayin tushe na kyawawan cocktails.
Veuve Clicquot Yellow Label: sabo na apple mai haske, yana faranta wa kowa
Gaban yana da alamar sabo na apple mai haske, tare da ƙamshin citrus mai tsabta da bulbos masu kyau. Wannan haɗin yana ba da kuzari yayin da yake kasancewa mai sauƙin kai, yana dacewa da mimosas ko Champagne Cocktails. Ana yawan yarda da shi a cikin manyan kimantawa na champagne don ingancinsa mai dorewa da jituwa a cikin haɗin haɗin.
Bollinger Special Cuvée: briny minerality, lemon-lime lift
Oceanic zephyrs, haɗe da lemon-lime essences da ƙarshen bushe, mai ƙarfafawa, suna nuna wannan cuvée. Kyawawan bulbos ɗin sa suna yanke ta cikin abinci masu yalwa, suna mai da shi mai kyau don French 75. Ana girmama Bollinger a cikin rahotannin champagne don ƙirƙirar ƙira da zurfin sa.
Billecart-Salmon Brut: mai haske, pear da brioche elegance
Wannan champagne yana da kyakkyawan tsari, yana haɗa da laushi na pear tare da ɗanɗano mai laushi na brioche da bulbos masu kyau. Kyawun sa da tsabta suna gayyatar jin daɗin jinkiri ko haɗawa cikin kyawawan Champagne Cocktails. Ana girmama shi a tsakanin manyan samfuran champagne don kyawun sa, kamar yadda aka ambata a cikin manyan rahotannin champagne don kyawun sa.
Abin da muka kuma ɗanɗano: Moët Impérial, Pol Roger, Ruinart Blanc de Blancs, Taittinger
Moët Impérial an bayyana shi da ɗanɗano mai laushi, mai ɗanɗano na bredi. Pol Roger Réserve Brut yana bayyana kyawawan bulbos tare da ɗanɗano na ƙamshi na waje. Ruinart Blanc de Blancs yana da ban sha'awa saboda kyawawan ɗanɗano na grapefruit, kodayake an ɓata shi da ƙarshen da ba shi da kyau. Taittinger Brut Réserve yana da ban sha'awa tare da ɗanɗano na brioche na asali da bulbos masu nauyi, suna rufewa. Waɗannan lura suna goyan bayan zaɓuɓɓukan saye masu daidaito, suna tushen a cikin ingantattun kimantawa na champagne da gajerun notes ɗanɗano.
Mahimmancin farashi: Masu sha'awa da yawa suna ba da shawarar farawa na gargaɗi na $45, suna danganta wannan da gaskiyar samarwa da shigo da kaya. Wannan shawarar tana taimakawa wajen gano samfuran champagne da ke bayar da ingantaccen ƙima a cikin wannan farashi.
Luxury Champagne Rankings da Ra'ayoyin Masu Bita
Yau da kullum mafi kyawun kwalabe, daga manyan gidaje zuwa labels na boutique, suna samun shahara a cikin al'ummomin champagne na alatu. Wannan gane yana fitowa daga kyakkyawan haske, daidaito, da zurfin su. Masu karatu suna komawa ga makin masu bita na champagne da manyan rahotanni. Wannan yana jagorantar su ta hanyar tsarin zaɓi, yana saita tsammanin daidai kafin saye.
“Zamanin Zinariya na Champagne”: inganci a mataki mafi girma
Antonio Galloni yana ambaton wannan zamani a matsayin Zamanin Zinariya na Champagne, lokacin da inganci ke tashi a dukkan salo da matakan farashi. Vintage 2008 yana fice, yana da alamar kyakkyawan acidity da fruitiness, yana hasashen tsawon lokaci mai kyau. Wannan zamani yana da tasiri sosai a cikin luxury champagne rankings, tare da maki na masu bita suna nuna ƙarfin tsufa na kowanne champagne.
Prestige cuvées da za a sani: Mod Sélection, Cristal, da Palmes d’Or
Roederer Cristal yana da shahara saboda kyakkyawan kyawun sa da tsabta. Nicolas Feuillatte’s Palmes d’Or, wanda aka nuna ta hanyar vintage na 2006, yana da ban sha'awa saboda ɗanɗano na 'ya'yan itace na tropikal da aka saita a kan tushe na mineral mai ɗanɗano, sabo daga zafi mai kyau na bazara da aka daidaita da zafin Agusta. Mod Sélection, wanda aka sani da kyawawan laushi da inganci, yana samun yabo daga masu bita, yana bayyana akai-akai a cikin rahotannin champagne na elite.
Karanta bayanan baya: kwanakin disgorgement da dalilin da yasa suke da mahimmanci
Fahimtar labels na iya shafar yanke shawarar saye. Charles Heidsieck yana bayyana hanyoyin ajiyarsa da disgorgement a kan labels ɗinsa, yana bayyana tarihin champagne da ingancinsa. Bayanan kamar “An ajiye a cikin Cellars na Chalk a 2016” da “An fitar a 2019” suna bayar da haske kan tsarin tsufa na champagne. Waɗannan bayanan suna da mahimmanci don kimanta sabo, rikitarwa, da lokacin cin abinci na champagne, suna inganta yadda mutum ke fassara luxury champagne rankings da rahotanni.
rahotannin champagne
Kimantawa na champagne suna la'akari da bayyana, tsawon ƙarewa, da finesse na mousse. Muna fifita daidaito, sannan muna duba haɗin 'ya'yan itace, acidity, da mineral. Manufarmu ita ce samun hanyar da ba ta da lahani daga ɗanɗano na farko zuwa ƙarshe, wanda aka tabbatar da rikitarwa daga hulɗar lees.
Ruinart Blanc de Blancs, tare da asalinsa a cikin yankin Premier Cru na Côte des Blancs, yana bambanta da hasken lemon peel, 'ya'yan apple mai kyau, da poached pear. A tsakiyar palat, yana gabatar da ginger spice da brioche, yana ƙarewa da smoky, flinty mineral. Ƙarfafawa yana da laushi amma mai ɗorewa, yana ƙirƙirar tsarin daidaito.
Champagne Collet Brut Art Deco Premier Cru yana haɗa 'ya'yan itace daga manyan Guda bakwai da 13 Premiers Crus, wanda aka nuna ta hanyar tasirin Aÿ. Yana bayar da palat na brioche mai sabo, button mushrooms, Bartlett pear, da fatar apple. Wannan haɗin yana cikin tsari tare da tart acidity da ƙarin mineral, yana ƙarewa da mousse mai ɗorewa wanda ke ci gaba har zuwa ƙarshe.
A cikin Marquis de la Mysteriale Cuvée de Grand Esprit (59% Chardonnay, 41% Pinot Noir), fiye da kashi ɗaya bisa uku na haɗin shine ruwan inabi na ajiyar, wanda aka tsufa har zuwa shekaru takwas a cikin manyan kankara. Bouquet yana ƙunshe da lemon peel da 'ya'yan itace, yana kaiwa ga mousse mai ƙarfi da bayanai na caramelized apples da pear. Ƙarshen sa, haɗin duhu toffee, yana ƙara daidaito yayin da yake kiyaye buoyancy.
Moët & Chandon 2012 Grand Vintage Extra Brut yana bayyana wildflowers, 'ya'yan itace na lambu, da ɗanɗano na nuts. Tsarin sa yana da bushe, yana ƙirƙirar ɗanɗano mai zaki, mai ɗanɗano. Carbonation yana da inganci, farawa yana da sauri, kuma yana ƙarewa tare da daidaito mai kyau.
Wannan takaitaccen yana bayar da gajerun kwatancen na ɗanɗano na champagne da kimantawa na ruwan inabi mai haske. Kowanne rahoto yana bin hanyoyin gwajin jiki da ka'idoji masu ma'ana, yana mai da hankali kan kyawawan bulbos, daidaito gaba ɗaya, da rikitarwa da lees suka bayar.
| Ruwan Inabi | Inabi & Sourcing | Mousse & Texture | Mahimman Bayani | Tsawon & Tsari | Snapshot na Makin Ruwan Inabi Mai Haske |
|---|---|---|---|---|---|
| Ruinart Blanc de Blancs | Chardonnay; Premier Cru Côte des Blancs | Ultra-fine, mai ɗorewa | Lemon peel, yellow apple, poached pear, ginger, brioche | Smoky flint, mai tsawo, saline line | Elegance da bayyana suna jagorantar; babban maki na daidaito |
| Champagne Collet Brut Art Deco Premier Cru | 40% Chardonnay, 40% Pinot Noir, 20% Meunier; tasirin Aÿ; 7 Grands Crus, 13 Premiers Crus | Tsayayye, creamy | Buttered brioche, button mushroom, Bartlett pear, fatar apple | Tart acidity, zurfin mineral mai ƙasa | Richness na laushi tare da daidaito mai kyau |
| Marquis de la Mysteriale Cuvée de Grand Esprit | 59% Chardonnay, 41% Pinot Noir; 1/3+ ruwan inabi na ajiyar har zuwa shekaru 8; 4,000L oak | Robust, mai kuzari | Candied lemon, orchard fruit, caramelized apples, pear | Dark toffee, mai faɗi amma mai daidaito | Ikon ya haɗu da iko; rikitarwa mai kyau |
| Moët & Chandon 2012 Grand Vintage Extra Brut | 41% Chardonnay, 22% Pinot Noir, 26% Meunier | Fine bead, brisk | Wildflowers, ripe orchard fruit, subtle nuttiness | Bone-dry, chalky, mouthwatering close | Crisp profile tare da zurfin laushi |
Yi la’akari da waɗannan gajerun notes ɗanɗano na champagne a matsayin jagora na farko yayin binciken rahotannin kan layi. Suna haɗa jaddada mahimmancin mousse mai kyau, daidaiton acidity, da rikitarwa na ƙamshi wajen samar da ingantaccen makin ruwan inabi mai haske.
Styles Deep Dive: Blanc de Blancs, Blanc de Noirs, da Rosé
Salon yana bayyana duka yanayi da abinci. Wannan gajeren bincike yana inganta fahimtarku na champagne. Yana zama jagora mai mahimmanci don kimanta champagne. Yi la’akari da shi a matsayin kayan aiki mai mahimmanci wajen fassara rikitarwa na dandano, laushi, da tsarin.
Blanc de Blancs: daidaito mai kyau da citrus
Amfani da Chardonnay kawai, yawanci daga ƙasa mai ɗanɗano na chalk, Blanc de Blancs yana gabatar da sabo da kuzari. Yi tsammani bayanai na lemon peel, yellow apple, tare da ƙamshi mai kyau na saline.
Ruinart Blanc de Blancs yana bambanta da haɗin pear, ginger, da brioche. Wadannan suna haɗuwa da ƙaramin ƙamshi. A cikin rahotanni da yawa, wannan ƙaramin ɓangaren mineral yana yawan bayyana a matsayin mai ba da gudummawa ga kyakkyawan, bushe ƙarewa.
Lokacin zaɓar kwalabe, ku mai da hankali kan asalin Côte des Blancs da alamomin Premier Cru. Wadannan suna nuna bayyana na citrus da tsawon ƙarewa mai ƙarfafawa.
Blanc de Noirs: laushi, spices, da 'ya'yan itace ja a cikin fari
Blanc de Noirs yana samuwa daga Pinot Noir da/ko Meunier, an matsa shi a hankali don kiyaye bayyana. Yana bayar da jiki mai ƙarfi, laushi mai laushi, da shawarar 'ya'yan itace ja, ba tare da launin ba.
Jean Laurent Blanc de Noirs Brut yana da alamar 'ya'yan apple ja, plum, da citrus mai kuzari. Kyakkyawan palat yana ƙarewa tare da ɗanɗano mai ɗanɗano, wanda aka girmama a cikin rahotanni da yawa.
Yi la’akari da haɗawa da kaza mai gasa ko mushrooms. Irin waɗannan haɗin suna yawan bayyana a cikin rahotanni don haɓaka rikitarwa da ɗorewar ruwan inabin.
Hanyoyin Rosé: haɗawa vs. hulɗar fata da bayanan ɗanɗano
Rosé na iya zama sakamakon haɗawa da ruwan inabi ja tare da tushe ko ta hanyar ɗan hulɗar fata, wanda aka kira saignée. Haɗawa yana samar da launi da tsarin daidaito; saignée yana gabatar da 'ya'yan itace mai ƙarfi da ɗanɗano mai laushi.
Veuve Clicquot Brut Rosé yana haɗa 50–60 lots tare da babban kaso na ruwan inabi na ajiyar, wanda aka jagoranta ta hanyar Pinot Noir da Meunier, tare da Chardonnay. Wannan yana haifar da launin mai haske, 'ya'yan itace ja masu yawa, da tsari mai ƙarfi.
Lokacin duba jagororin champagne ko notes ɗanɗano, ku mai da hankali kan hanyar samarwa. Wannan yana ba da haske ko champagne zai bayar da fadi na 'ya'yan itace ja, ingantaccen ingancin citrus, ko ƙaramin, ɗanɗano mai ɗanɗano.
| Salon | Grape Makeup | Signature Profile | Misali | Ra'ayoyin Haɗin Abinci | Abin da za a Gano a kan Labels |
|---|---|---|---|---|---|
| Blanc de Blancs | 100% Chardonnay | Chalky minerality, lemon peel, pear, brioche | Ruinart Blanc de Blancs | Oysters, crudo, goat cheese | Côte des Blancs, Premier Cru, kwanakin disgorgement |
| Blanc de Noirs | Pinot Noir da/ko Meunier | Red apple skin, plum, creamy texture, spice | Jean Laurent Blanc de Noirs Brut | Roast chicken, mushroom risotto, charcuterie | Varietal breakdown, sourcing na ƙauye, dosage |
| Rosé | Haɗin tushe mai fari tare da ruwan ja, ko saignée | Red-berry tones, citrus lift, light tannin (saignée) | Veuve Clicquot Brut Rosé | Salmon, tuna, duck, berry tarts | Hanyar Rosé, % na ruwan inabi na ajiyar, ratios na Pinot/Chardonnay |
Gajerun tip: Tabbatar da rahotannin champagne da bayanan masu samarwa don tabbatar da hanyar samarwa, haɗin inabi, da kwanakin disgorgement. Wannan aikin yana inganta amfani da notes ɗanɗano na champagne, yana mai da su kayan aiki masu ma'ana don yanke shawara mai kyau.
Top Champagne Reviews by Occasion
Zaɓin mafi kyau yana haɗa lokaci da kwalba, yana tabbatar da cewa gilashinku yana jituwa. A cikin top champagne reviews, manufarmu tana mai da hankali kan daidaita maƙasudi, sauri, da ma'ana. Kowanne rahoto yana haɗa lokutan rayuwa tare da takamaiman bayanan champagne, yana ƙarfafa zaɓin da aka yi bayan binciken rahotannin kan layi.
Daga brunch zuwa manyan bukukuwa, zuwa dare mai natsuwa, shawarwarinmu suna daidaita sabo, tsari, da ƙima mai kyau. Wannan yana faruwa ta hanyar shawarwari masu ma'ana daga manyan rahotannin champagne, yana haskaka halaye na musamman da ke bayyana kowanne cuvée da aka zaɓa.
Brunch da sauƙin cocktails: bulbos masu sauƙi, masu kuzari
Kyawawan lokutan safe suna da kyau tare da 'ya'yan itace masu kuzari da ƙarewa mai tsabta. Veuve Clicquot Yellow Label, tare da sabo na apple mai haske, yana fice a cikin mimosa. A gefe guda, Bollinger Special Cuvée yana ƙara ɗanɗano na briny minerality, yana haɓaka French 75 tare da daidaito.
Billecart-Salmon Brut, yana bayar da ƙwarewar mai haske tare da pear da brioche, yana kammala Champagne Cocktail tare da kyawun, ba tare da rage ƙamshin abin sha ba. Waɗannan gajerun notes ɗanɗano suna tabbatar da cewa brunch yana kasancewa mai ƙarfi, mai daidaito yayin da kuke binciken rahotannin kan layi don zaɓuɓɓukan madadin.
Kyaututtuka da manyan lokuta: tsari, rikitarwa na vintages
Manyan lokuta suna buƙatar kwalabe tare da zurfin gaske. Delamotte 2007 yana gano palat mai rikitarwa—mousse mai laushi, tare da candied citrus, tart yellow apple, da ƙarin mineral mai ƙasa. Moët & Chandon 2012 Grand Vintage Extra Brut yana da bushe sosai, yana gabatar da tsari mai kyau na 'ya'yan itace na lambu da aka haɗa da ɗanɗano na nuts.
Labels masu daraja kamar Louis Roederer Cristal da Nicolas Feuillatte Palmes d’Or suna ƙunshe da ruhin murnar. Mod Sélection 2008 yana gabatar da sabuwar alatu, wanda aka bayyana da kyakkyawan vintage. Irin waɗannan zaɓin suna nuna halayen da aka jaddada a cikin top champagne reviews, tare da notes ɗanɗano na mu suna tabbatar da ƙarfin su don girmama lokutan rayuwa.
Elegance na dare: NV bottles masu daidaito tare da ɗorewa
Don lokutan yau da kullum, nema inganci mai ɗorewa da kyawawan ƙarewa. Collet Brut Art Deco Premier Cru yana gabatar da zane na brioche, pear, da tart acidity a cikin laushi mai ƙarfi, wanda aka kammala da mousse mai kyau, mai ɗorewa. Marquis de la Mysteriale yana gabatar da haɗin candied citrus da caramelized apple a kan kyakkyawan, tsabta mai ƙarfi.
Waɗannan zaɓin non-vintage suna nuna kyawun ba tare da rikitarwa ba. Suna cika muhimman ka'idoji—daidaito, daidaito, da dorewa. Wannan yana tallafawa ta hanyar rahotannin champagne na kan layi da gajerun notes ɗanɗano, yana tabbatar da jin daɗin da za a iya dogara da shi.
| Lokaci | Kwastomomi Masu Shawarar | Salon & Mahimman Bayani | Me yasa Yake da Kyau |
|---|---|---|---|
| Brunch & Cocktails | Veuve Clicquot Yellow Label; Bollinger Special Cuvée; Billecart-Salmon Brut | Tsananin acidity; sabo na apple; briny minerality; pear & brioche | Zaɓin da za a iya kaiwa wanda ke ɗaga mimosas, French 75s, da Champagne Cocktails |
| Kyaututtuka & Manyan Lokuta | Delamotte 2007; Moët & Chandon Grand Vintage 2012 Extra Brut; Cristal; Palmes d’Or; Mod Sélection 2008 | Mousse mai laushi; candied citrus; 'ya'yan itace na lambu; nuts; zurfin mineral | Tsararrun vintages da prestige cuvées suna nuna daraja da rikitarwa mai kyau |
| Elegance na Dare | Collet Brut Art Deco Premier Cru; Marquis de la Mysteriale | Brioche & pear; tart acidity; candied citrus; caramelized apple; fine mousse | NV bottles masu daidaito tare da tsawon ƙarewa don jin daɗi mai sauƙi, mai kyau |
Yi amfani da waɗannan gajerun bayanai a matsayin kayan aiki na kwatancen a cikin rahotannin champagne masu yawa. Haɗa ra'ayoyin da aka tattara daga rahotannin kan layi tare da tunanin ɗanɗano na kanku. Wannan hanyar tana inganta haɗin kai don kowanne taron, tana tabbatar da daidaito mai kyau.
Mafi Kyawun Brands na Champagne da za a Kula da Su: Gidaje da Masu Girma
Wannan jagorar sayen champagne tana ƙunshe da manyan samfuran da suka kasance masu mahimmanci a kasuwar yau. Yana haɗa sunaye da aka sani tare da ƙananan gidaje ta hanyar tsauraran ka'idojin sourcing da aka tabbatar da shahararrun rahotannin champagne.
Gidajen da aka san su tare da faɗin rarraba da daidaito
Manyan gidaje suna tabbatar da inganci mai daidaito da faɗin samuwa, suna aiki azaman tushe mai kyau don tantance manyan samfuran champagne. Bincika Veuve Clicquot, Bollinger, Moët & Chandon, Ruinart, Taittinger, Pol Roger, Charles Heidsieck, Nicolas Feuillatte, da Collet.
Waɗannan gidajen suna ƙirƙirar haɗin NV masu kyau ta hanyar haɗin gwiwa daga gonaki da yawa—musamman, Nicolas Feuillatte yana amfani da kusan 150 tushe. Wannan bambancin yana tabbatar da daidaito a cikin dandano, yana ba masu saye damar tantance bambance-bambancen ta hanyar rahotannin champagne.
Masu samar da gems: fingerprints na terroir da ƙima
Masu girma suna mai da hankali kan halaye na musamman na yankin su, sau da yawa suna bayar da ƙima mai kyau. Champagne Paul Launois a Le Mesnil yana da ban sha'awa saboda Blanc de Blancs mai tsabta.
Bincika Agrapart, Jérôme Prévost, Benoît Lahaye, Vilmart & Cie, Champagne Geoffroy, da Egly-Ouriet don bayyana halayen shahararru da laushi. Jagorar sayen champagne mai zurfi za ta haskaka waɗannan zaɓin don ƙarfin mineral, ƙarfi, da yiwuwar tsufa kamar yadda aka jaddada a cikin rahotannin champagne masu zurfi.
ƙauyuka da crus: Premier Cru vs. Grand Cru sourcing
Tsarin crus yana bayar da tsarin tantance bambance-bambancen dandano. Premier Cru yana ƙunshe da ƙauyuka 41 da aka yi shahara don daidaito da bambance-bambancen su. A gefe guda, Grand Cru yana nufin wurare 17 masu inganci, ciki har da Aÿ, Le Mesnil, Avize, da Cramant—wani abu mai nuna tsari na sama da rikitarwa a kan labels.
Gabar kudu na Aÿ, wanda ke shan hasken rana, yana haifar da ruwan inabi masu ƙarfi, masu ƙarfi; manyan masu samarwa kamar Bollinger da Deutz suna fitowa daga wannan yanki, suna shafar ƙarfin NV na Collet. Gano waɗannan asalin yana da mahimmanci don tantance mafi kyawun samfuran champagne, yana rarraba su bisa ga tsammanin alatu, ƙarin mineral, da ɗorewa kamar yadda aka bita a cikin rahotannin champagne masu tsauri.
Kasafin Kuɗi zuwa Alatu: Makin Ruwan Inabi Mai Haske da Shawarwarin Saye
Wannan jagorar tana haɗa tattalin arziki tare da alatu, tana bayar da shawarwari masu ma'ana da za a iya amfani da su. Yana amfani da makin ruwan inabi mai haske da makin masu bita na champagne. Waɗannan bayanan suna ba da damar siyayya mai hankali, suna ba da kulawa ga zaɓin gidajen gargajiya ko champagne na masu girma. Jagorar tana da tushe daga rahotannin champagne masu zurfi da aka samu a kan layi.
Hanyoyin da suka dace: me yasa champagne na ƙasa da $45 zai iya zama haɗari
Kudin shigo da kaya da tsawon tsufa suna ƙara haɗari a cikin zaɓuɓɓukan da ba su da tsada. Victoria James, wani sommelier, yana jaddada gajerun ingancin champagnes da aka sanya a ƙasa da $45. Ga waɗanda ke kan kasafin kuɗi, zaɓuɓɓukan kamar Crémant ko Spanish Cava suna da kyau don la'akari. Sayi Champagne yana buƙatar dogaro da sabbin makin ruwan inabi mai haske da maki na masu bita na champagne don rage rashin jin daɗi.
Zaɓuɓɓukan ƙima da mamaki daga kasuwanni
A cikin UK, Veuve Monsigny Brut na Aldi da Sainsbury’s Demi-Sec sun wuce farashinsu. Samuwa a cikin Amurka yana bambanta, yana mai da shi mahimmanci don tuntubar rahotannin champagne na kan layi. Yana da kyau a kwatanta tayin gidajen da aka kafa kamar Charles Heidsieck, Pol Roger, da Louis Roederer. Mahimmanci ga wannan kimantawa shine shirye-shiryen ruwan inabi na ajiyar da kwanakin disgorgement, alamomin salon da kuzari.
| Tsarin Sayi | Abin da za a Nemi | Me yasa Yake da Mahimmanci |
|---|---|---|
| NV daga Manyan Gidaje | Makina masu daidaito na champagne; kwanakin disgorgement masu bayyana | Haɗawa da ruwan inabi na ajiyar suna tabbatar da inganci mai ɗorewa |
| Zaɓin Masu Girma | Sunayen ƙauye; takamaiman gonaki; bayanai daga masu shigo da kaya | Yana tabbatar da bayyana na terroir da ƙima, a ƙarƙashin tabbatar da bita |
| Samun Kasuwanni | Mai samarwa mai bayyana; bayanan batch; sabbin kimantawa na ruwan inabi mai haske | Yana tacewa daga labels marasa kyau, yana haskaka ainihin kyawawan zaɓuɓɓuka |
Zaɓin matakan zaƙi don daidaita da palate da menu
Haɗawa yana dogara ne akan lokaci da abinci. Brut Nature ko Extra Brut suna haɗuwa da kyau tare da oysters, sushi, ko abinci mai tsami. Brut yana dacewa da kaza mai gasa, saladi, da cuku. Extra Dry ko Sec suna da kyau don abinci masu ɗanɗano da abinci mai gasa. Demi-Sec yana inganta kayan zaki da cuku mai launin shuɗi, yayin da Doux yana da kyau don kayan zaki masu yawan zaki. Tuntuɓi rahotannin champagne na kan layi don tantance jituwa tsakanin sugar-acidity na kowanne nau'in.
Kana neman Champagne? Muna da ku rufe—fitar da duniya ta hanyar https://champagne-export.com
Bincike a waje da tayin gida yana farawa anan, tare da zaɓuɓɓukan da aka tantance ta hanyar makin ruwan inabi mai haske da cikakken jagorar sayen champagne. Gano zaɓuɓɓuka da aka gina akan maki na masu bita na champagne na gaskiya, tare da sabis na fitarwa masu inganci da aka tsara don wurin ku.
Kammalawa
A halin yanzu, champagne yana jin daɗin wani kyakkyawan zamani, kamar yadda aka bayyana a cikin rahotanninmu na daki-daki. Fara bincikenku tare da zaɓuɓɓukan non-vintage daga shahararrun masu samarwa don tabbatar da inganci. Sannan, zurfafa cikin tayin masu girma don jin daɗin bayyana na musamman na wurare da terroirs daban-daban. Jagorar mu tana bayar da shawarar cewa ƙananan zaɓuɓɓuka, kamar zazzabi na hidima (42–55°F), amfani da kayan gilashi masu dacewa, da gudanar da gwaje-gwajen jiki na jiki, suna da tasiri mai mahimmanci kan ikon ku na tantance kyawun bulbos, bayyana na ƙarewa, da haɗin acidity, 'ya'yan itace, mineral, da tasirin yeast.
Fahimci dokokin Champagne AOC, ku san manyan nau'ikan inabi—Chardonnay, Pinot Noir, da Pinot Meunier—kuma ku koyi fadin matakan zaƙi daga Brut Nature zuwa Demi-Sec. Bincika bayanan bayanan don kwanakin disgorgement, waɗanda ke bayar da haske kan daidaito tsakanin kuzari da rikitarwa. Ga waɗanda ke neman ƙima, Veuve Clicquot Yellow Label, Bollinger Special Cuvée, da Billecart-Salmon Brut suna bayyana a matsayin zaɓuɓɓuka masu kyau a ƙarƙashin $100, kuma suna samun yabo mai yawa a cikin manyan rahotannin champagne.
Lokutan musamman suna buƙatar zaɓin vintages da prestige cuvées. Delamotte 2007 da Moët & Chandon Grand Vintage 2012 suna nuna kyawun da ɗorewar jiki, yayin da Cristal, Palmes d’Or, da Mod Sélection 2008 ke da rikitarwa mai kyau da kyakkyawan yiwuwar tsufa. Wannan jagorar tana nufin ƙarawa ku a cikin daidaita salon champagne tare da takamaiman yanayi, menus, da tsare-tsaren kuɗi, tare da tabbaci.
Lokacin da lokaci ya yi, zaɓi masu sayarwa masu kyau kuma yi la'akari da samun farashi daga champagne-export.com don jigilar duniya. Ta hanyar zaɓi mai kyau, fahimtar da aka yi na labeling, da tsare-tsare na ɗanɗano, champagne mai kyau yana jiran ganinku.
FAQ
Menene maƙasudin “Masana Rahoton Champagne Don Bukukuwan Ku”?
Jagorar mu tana bayar da kimantawa da maki na champagne da ruwan inabi mai haske da aka tsara don masu amfani da Amurka. Yana jaddada mafi kyawun zaɓin champagne a ƙarƙashin $100, yana bayyana manyan matsayin champagne, da kuma bayar da shawarwari masu amfani don zaɓar kwalban da ya dace don kowanne biki, ciki har da kyaututtuka da inganta kowanne dare.
Wanda wannan jagorar sayen champagne aka tsara don?
Yana ba da sabbin masu saye da ke neman amintattun shawarwari na Brut NV da kuma masu sha'awa waɗanda ke son zurfin nazarin champagne, maki daga masu bita, da fahimtar bayanan labels kamar kwanakin disgorgement, matakan zaƙi, da bambancin salon masu samarwa.
Ta yaya kuke tabbatar da notes ɗanɗano da maki masu inganci?
Hanyoyinmu suna da tushe daga hanyoyin gwajin jiki na jiki, suna ɗaukar wahayi daga shahararrun masu bita na abinci da haɗawa da ƙwarewa daga hukumomin kamar Antonio Galloni da Aidy Smith. Wannan tsari mai tsauri yana tabbatar da rahotannin da ba su da son zuciya da kimantawa masu daidaito ta hanyar sanyaya kwalabe, rufe labels, da buɗe su kawai a lokacin ɗanɗano.
Menene zazzabi mafi kyau don hidimar Champagne don ingantaccen ƙamshi da laushi?
Yanayin hidima mai kyau yana farawa da sanyaya Champagne zuwa tsakanin 43–48°F. Daga bisani, barin champagne ya ɗan dumama a cikin gilashi zuwa kusan 46–55°F yana inganta laushin sa, yana ƙarfafa acidity, da kuma bayyana ƙamshin kamar brioche, citrus, da bayanai na mineral.
Me yasa amfani da gilashin ruwan inabi na fari maimakon flutes?
Tsarin gilashin ruwan inabi na fari, wanda ke da babbar kwano, yana inganta kwarewar ƙamshi, yana ƙara ƙamshi kamar brioche da citrus tare da ƙarin bayyana. Duk da cewa flutes na iya riƙe carbonation zuwa wani mataki, amfanin jin daɗin gilashi masu faɗi yana da ƙarfi.
Ta yaya gwajin jiki ke rage son zuciya?
Ta hanyar ɓoye labels, sanyaya kwalabe da kyau, da buɗe su kawai kafin gwaji, hanyarmu tana kawar da son zuciya dangane da alama da farashi. Wannan mai da hankali kan adalci yana ba da damar kyawawan halayen champagne, kamar kyawawan bulbos da tsawon ƙarewa, su zama masu tasiri a cikin kimantawa.
Menene Champagne AOC da hanyar gargajiya?
Gaskiyar Champagne yana bambanta da asalin sa daga yankin da aka ba sunan sa a Faransa da kuma ƙirƙira ta hanyar hanyar gargajiya ta champenoise. Wannan yana haɗa da fermentation na farko wanda ke bi da fermentation na biyu a cikin botol, tsawon tsufa akan lees, riddling, disgorgement, da ƙarshe dosage. Ka'idodin AOC an kafa su a cikin 1930s.
Wanne inabi ne mafi yawan amfani a cikin Champagne?
Manyan inabin suna da Chardonnay, Pinot Noir, da Pinot Meunier. Don cimma salon su na gida, masu samar da champagne suna yawan haɗa waɗannan nau'ikan daga gonaki da yawa.
Menene bambanci tsakanin NV da vintage Champagne?
Non-Vintage (NV) Champagne yana haɗa shekaru daban-daban tare da ruwan inabi na ajiyar don kiyaye inganci da samuwa. A gefe guda, Vintage Champagne ana samar da shi daga girbin shekara guda mai kyau, yana nuna terroir na musamman da yiwuwar tsufa.
Ta yaya matakan zaƙi na Champagne ke aiki?
Fadin yana kewaye daga mafi bushe, Brut Nature/Zero Dosage, zuwa mafi zaƙi, Doux. Haɗin da ya dace sun haɗa da Brut Nature tare da abinci mai ƙarfi, Brut don yawancin abinci, da Demi-Sec lokacin da aka ba da kayan zaki.
Ta yaya zan ajiye Champagne a gida?
Ajiye kwalabanku a kwance a cikin yanayi mai daidaito kusa da 55°F don kiyaye cork ɗin danshi da rage tsufa. Kare su daga zafi da haske don kiyaye sabo da dandano.
Menene mafi kyawun hanyar hidima don kare bulbos?
Don riƙe mousse mai kyau da fizz, hidima Champagne sanyi, buɗe kwalabe kawai kafin zuba, kuma zaɓi gilashin ruwan inabi na fari fiye da wasu don rage shaharar iska.
Ta yaya zan gane cork taint, kuma me ya kamata in yi?
Cork taint yana bayyana a matsayin rage ƙamshi tare da ƙamshin musamman, wanda ya yi kama da takardar jarida mai danshi. Duk da cewa ba mai haɗari ba ne, yana rage daga ainihin dandano na ruwan inabin. Idan kuna fuskantar kwalba mai taint, masu sayarwa masu kyau yawanci suna bayar da musayar. Tuntuɓar su da wuri yana da kyau.
Menene kyawawan zaɓuɓɓuka na Brut NV a ƙarƙashin $100?
Ga waɗanda ke neman inganci ba tare da wuce ƙimar $100 ba, Veuve Clicquot Yellow Label, Bollinger Special Cuvée, da Billecart-Salmon Brut suna fice. Kowanne yana bayar da wani ɓangare na musamman—daga haske, jan apple mai kyau zuwa daidaito na mineral da citrus, tare da kyakkyawan brioche da bulbos masu kyau.
Wanne sauran manyan gidaje kuka kimanta?
Kimantawarmu ta haɗa da Moët Impérial, Pol Roger Réserve Brut, Ruinart Blanc de Blancs, da Taittinger Brut Réserve. Waɗannan zaɓin suna nuna bambancin bayanai, daga waɗanda suka fi mayar da hankali kan brioche zuwa waɗanda suka fi kyan gani na citrus.
Me yasa masu bita ke kira wannan “Zamanin Zinariya” na Champagne?
A halin yanzu, Champagne yana shaida wani sabuwar inganci mai ban mamaki a cikin fadin sa, yana haɗa komai daga tayin non-vintage zuwa mafi shahararrun prestige cuvées. Sabbin fasahohi a cikin noma, ingantaccen hanyoyin cellar, da ingantattun hanyoyin haɗawa suna saita sabbin ma'auni na kyakkyawan inganci.
Wanne prestige cuvées ya kamata in sani?
A cikin fagen alatu, Louis Roederer Cristal, Nicolas Feuillatte Palmes d’Or, da Mod Sélection suna zama ma'auni. Waɗannan cuvées suna shahara saboda zurfin su, kyawun su, da yiwuwar tsufa, suna tabbatar da matsayinsu a cikin al'ummomin champagne na alatu.
Ta yaya kwanakin disgorgement ke taimaka mini saye da hankali?
Labels da ke bayyana kwanakin disgorgement suna bayar da haske kan tsawon lokacin tsufa na lees na champagne da ingancinsa gaba ɗaya. Misali, labels na Charles Heidsieck suna bayar da cikakkun jadawalin, suna taimaka wa masu saye su yanke shawara mai kyau game da sabo da rikitarwa da aka samo daga autolysis.
Ina zan sami rahotannin champagne da maki na masu bita?
Yankin rahotannin champagne na mu yana da arziki na albarkatu don nazari mai zurfi da kimantawa na masu bita, ciki har da notes ɗanɗano masu zurfi. Anan, masu sha'awa za su iya bincika tsawon ƙarewa da ingancin mousse, suna taimakawa wajen yanke shawara mai ilimi.
Menene ke bambanta Blanc de Blancs da Blanc de Noirs da rosé?
Blanc de Blancs, wanda aka yi daga Chardonnay kawai, yana shahara saboda daidaito mai kyau da citrus. Blanc de Noirs, wanda aka yi daga Pinot Noir da/ko Meunier, yana bayar da ƙwarewar laushi tare da ɗanɗano na 'ya'yan itace ja. Rosé, wanda aka ƙirƙira ta hanyar haɗawa ko hanyar saignée, yana gabatar da bayanan 'ya'yan itace masu launin ja.
Wanne kwalabe ne suka fi dacewa don brunch da sauƙin cocktails?
Don brunch da kyawawan cocktails, zaɓi mai tsabta, mai jawo hankali na Brut NV. Misalai kamar Veuve Clicquot suna da kyau don mimosas, yayin da Bollinger ke fice a cikin French 75, da Billecart-Salmon yana da kyau don haɓaka classic Champagne Cocktail.
Menene ya kamata in kawo don manyan lokuta da kyaututtuka na musamman?
A lokutan da suka yi muhimmanci ko lokacin zaɓar kyautar musamman, zaɓi zaɓin vintage kamar Delamotte 2007 ko Moët & Chandon 2012 Grand Vintage Extra Brut, wanda aka sani da tsari da rikitarwa. A cikin zaɓin prestige, Cristal, Palmes d’Or, da Mod Sélection suna zama zaɓuɓɓuka masu kyau, suna bayar da kyawun da ƙyalli.
Menene zaɓuɓɓukan da za a iya dogaro da su na dare?
Don lokutan yau da kullum, nema champagne NV masu daidaito kamar Collet Brut Art Deco Premier Cru da Marquis de la Mysteriale, waɗanda ke bayar da tsawon ƙarewa da zaɓuɓɓukan haɗawa masu yawa, suna sa zuciya ta kasance mai sha'awa.
Wanne manyan gidaje da masu girma ya kamata su kasance a kan radar na?
Gidajen kamar Veuve Clicquot, Bollinger, Moët & Chandon, Ruinart, Taittinger, Pol Roger, Charles Heidsieck, Nicolas Feuillatte, da Collet suna da mahimmanci don inganci da samuwa. A fagen champagne na masu girma, yi la’akari da Agrapart, Jérôme Prévost, Benoit Lahaye, Vilmart & Cie, Champagne Geoffroy, Egly-Ouriet, da Paul Launois don bayyana halayen su na musamman.
Ta yaya Premier Cru da Grand Cru ke da mahimmanci?
Tsarin Premier Cru da Grand Cru yana ba da siginar daidaito, zurfin tsari, da halayen mineral da ake tsammani daga gonakinsu. Champagnes da aka samo daga wuraren Grand Cru kamar Aÿ da Le Mesnil yawanci suna bambanta da ƙarfin su da rikitarwa.
Shin Champagne a ƙarƙashin $45 kyakkyawan zaɓi ne?
A kasuwar Amurka, champagnes da aka sanya a ƙasa da $45 yawanci ba su cika ka'idojin inganci da aka ba da shawara ta hanyar ƙwararru ba, galibi saboda farashin samarwa da shigo da kaya. Mafi kyawun zaɓuɓɓuka da ƙima yawanci ana samun su sama da wannan farashi.
Shin akwai zaɓuɓɓukan ƙima ko mamaki daga kasuwanni?
Yayin da kasuwar UK ke da shahararrun zaɓuɓɓuka kamar Veuve Monsigny daga Aldi, samuwa a cikin Amurka na iya bambanta. Masu saye a Amurka ya kamata su nemi champagne NV masu kyau daga gidajen da aka amince da su ko masu girma, tare da tallafi daga maki na masu bita masu kyau, don samun ƙima mai ban mamaki.
Ta yaya zan daidaita sweetness da menu na?
Haɗawa yana dogara ne akan lokaci da abinci. Brut Nature da Extra Brut suna haɗuwa da kyau tare da abinci mai ƙarfi ko abinci mai tsami; Brut yana da kyakkyawan zaɓi ga yawancin abinci; yi la’akari da Extra Dry/Sec don abinci masu ɗanɗano; Demi-Sec yana da kyau don kayan zaki; da Doux yana da kyau don abinci masu yawan zaki.
Shin zan iya yin odar Champagne don jigilar duniya?
Eh. Don samun farashi na musamman da samun damar fitarwa na duniya, ziyarci https://champagne-export.com. Wannan dandali na iya karɓar odar da aka tsara don bukatunku na musamman da wurin da kuke.
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