Gano Vintage Luxury da Millesime Champagne

Jingina kanka a cikin asalin alfarma ta gargajiya, inda kowane millesime champagne kwalba ke ba da labarin musamman na shekarar halittarta. A cikin kowanne, za ku sami hadin lokaci, ƙasa, da tsari mai kyau na tsufa. Yana wakiltar kololuwa na alfarma, yana biyan bukatun masu tarin kaya da waɗanda ke da sha'awar dandano.

Labari yana farawa a 1874, lokacin da Madame Pommery ta bayyana Brut Nature, kuma yana tsawaita zuwa zamanin yau, inda yanayi da ƙwarewa ke tsara fitar da kayayyaki masu inganci. Vintage champagne ya zama alamar daraja ga gonaki da masu yin giya, yana nuna ƙarfin canji na lokaci da ƙasa a kan kyawun sa da rikitarwa.

Ku haɗu da ƙwararrun cuvées kamar Devaux Cuvée D 2009, Drappier Grande Sendrée 2010, da Chassenay d’Arce Millésime 2012 Blanc de Noirs. Ku more abubuwan ban mamaki na Grand Cru, misali, Egly‑Ouriet Brut Millésime Grand Cru 2012—an ba da lambar yabo tare da AG 98 da RP 99. Ga waɗanda ke neman champagne mara misaltuwa a Amurka, bincikenku ya ƙare anan. Muna ba da kyakkyawan tarin kayayyaki don isar da duniya. Fara tafiyarku ta musamman a https://champagne-export.com.

Mahimman Abubuwan Da Ake Koya

• Millesime champagne yana haskaka girbi guda, yana ɗaukar shekara, wuri, da daidaito.
• Vintage champagne yana haɗa tarihi da yanzu, daga Madame Pommery’s 1874 Brut Nature zuwa fitar da zamani.
• Ku yi tsammanin premium champagne tare da zurfin lokaci a kan lees, a hankali auna, da zaɓin gonakin inabi.
• Ku bincika kwalabe masu suna, ciki har da Devaux 2009, Drappier 2010, da Chassenay d’Arce 2012.
• Grand Cru benchmarks kamar Egly‑Ouriet 2012 suna tabbatar da dalilin da ya sa exclusive champagne ke jagorantar dakunan tarin kaya.
• Masu saye a Amurka na iya samun luxury champagne tare da fitarwa na duniya da tsare-tsaren al'ada.

Menene Yake Sa Vintage Champagne Gaskiya Luxury

A Champagne, “millésime” yana wucewa kawai ranar; yana wakiltar alkawari. Gidan da ke bayyana shekara yana nufin ainihin caca kan bambancin wannan kakar. Saboda haka, vintage champagne yana da mahimmanci ga al'adar luxury champagne, yana jawo hankalin masoya da kwararru a cikin abinci saboda rikitarwa, zurfi, da kyawun ginin sa.

Yadda shekarun vintage ke tsara dandano, laushi, da tsawon rai

Girgije suna tsara labarai na musamman. Zafin shekarun da suka dace yana ba da gudummawa ga fitowar dandano na 'ya'yan itatuwa, laushi mai kyau, da juriya mai sauri. A gefe guda, shekarun sanyi suna haifar da zaki mai ƙarfi, laushi mai kyau, da tsawo na tsufa. Mafi kyawun millesime champagnes suna samun daidaito tsakanin 'ya'yan itace, acidity, da tsarin phenolic, suna bayar da kyawun yau da kullum da kyan gani na har abada.

Laushi da arzikin kamar brioche, tare da ƙananan, masu ɗorewa bubbles, ana gabatar da su ta hanyar tsawon lokaci a kan lees. Auna a hankali yana haskaka ƙananan ma'ana da gishiri, yayin da gina cork mai kyau ke tsawaita sabo. Fahimtar vintage yana ba da damar daidaiton lokaci don buɗewa da haɗawa da abinci.

Zaɓin alamar vintage na zaɓi da abin da yake nuni ga masu tarin kaya

Masu samar da champagne ba su da tilas su bayyana vintage, don haka zaɓin yin hakan yana da mahimmanci. Alamar vintage yawanci tana nufin filayen da aka zaɓa, girma mai kyau, ko tsarin tsufa da aka tsara don jawo hankalin dogon lokaci. Ga masoya na champagne mai alfarma, wannan alama ce mai kyau ta salon, niyyar mai samarwa, da ƙarancin fitarwa.

Sunayen shahararru kamar Dom Pérignon, Louis Roederer Cristal, da Krug Vintage suna nuna yadda bayyana vintage zai iya tsara asalin alama da kimar da aka gan. Ga masu sha'awar neman champagne mai inganci, shekara guda tana zama jagora ga asalin sa, tsarin tsufa, da ci gaban da ake tsammani.

Yanayi, ƙasa, da zaɓin yin giya a bayan champagne mai inganci

Tsarin ƙasa da yanayin ƙasa suna da mahimmanci. Ƙasan Côte des Blancs yana haɓaka Chardonnay tare da kaifi da tsawon rai, yayin da ƙungiyoyin Kimmeridgian na Côte des Bar suna gabatar da ɗanɗano da faɗin Pinot Noir. Yanayin yanayi yana shafar girman inabi da matakan acidity, yana sa masu noman su daidaita jadawalin girbi, zaɓin ɓangarorin matsa, da dabarun fermentation.

Abubuwan da ke haifar da kyawun fine champagne sun haɗa da zaɓin tsakanin noma na organik ko mai dorewa don bayyana mai tsabta, zaɓin malolactic fermentation don laushi mai kyau, tsawon tsufa a kan lees don ƙarin rikitarwa, da Extra Brut kammala don mai da hankali. Misalai kamar Egly-Ouriet Brut Millésime 2012 suna nuna tasirin tsofaffin inabi, tsawon tsufa a kan lees, da jinkirin disgorgement a cikin cimma daidaito na ƙarfin da kyau, muhimman alamomi na matsayin vintage champagne a matsayin gaske mai alfarma.

Fahimtar millesime champagne

Millesime champagne yana nufin shekara ta musamman ta girbi. Wannan ranar tana ɗaukar labarin kakar, tana shafar kamshi, laushi, da daidaito. Ga masu tarin kaya, yana bayyana salon da yiwuwar tsufa, wanda ya dace da duka amfani da gaggawa da adana na dogon lokaci.

Ma'anar: shekarar girbi da dalilin da yasa yake da mahimmanci

Vintage na millesime champagne yana nufin inabi da aka girbe a cikin shekara guda, ba a haɗa shekarun ba. Yanayin shekara yana shafar samfurin ƙarshe. Shekarun sanyi suna ƙara acidity da sabo, yayin da shekarun zafi ke ƙara 'ya'yan itace da jiki. Wannan asalin guda yana ba da damar masu tarin kaya su tsara jerin su da niyya.

Zaɓin masu yin giya a cikin zaɓin inabi, tsufa a cikin itacen oak, da matakan sugar suna nuna asalin vintage. Extra-brut tare da ƙaramin auna na iya nuna ƙarin ƙasa, yana jawo hankalin waɗanda ke daraja daidaito da tsabta a cikin zaɓin champagne nasu.

Yanayin yanayi da kuma tsawon lokacin tsufa

Yanayi yana shafar duka tsarin da yiwuwar tsawon rai na champagne. Kakara da aka yi tare da hasken rana da bushewa yawanci yana haifar da giya tare da jan hankali saboda 'ya'yan itace mai yawa; a gefe guda, sanyi, tsawon kakar yana ba da gudummawa ga rikitarwa da tsufa na giya. Dabarun tsufa a cikin dakin ajiya, kamar tsawon lokaci a kan lees, suna gabatar da laushi da kyakkyawan fitarwa, suna ƙara ƙarfin champagne don tsufa.

Fahimtar halayen vintage yana jagorantar yanke shawara kan lokacin amfani. Champagnes daga shekarun da suka yi kyau, acidic yawanci suna girma a hankali, suna bayar da kyawawan abubuwan da suka faru daga baya. Waɗanda daga shekarun cike da ɗumi na iya zama mafi sauƙi a cikin farkon, suna ba da damar tarin mai juyawa da ci gaba.

Karanta alamomi don alamar vintage da salon gidan

Alamar tana ɗaukar bayanai fiye da shekarar girbi. Samun kalmomi kamar Blanc de Blancs ko Blanc de Noirs yana ba da shaidar halayen giya. Karin bayani game da auna, amfani da malolactic fermentation, da tsawon lokacin tsufa suna ba da bayani game da laushi da yiwuwar tsawon rai. Bayyanar kamar “Extra Brut” ko ambaton tsawon lokacin tsufa suna nuni da champagnes da aka yi don dogon lokaci.

Hanyar salon gidan champagne ma tana da mahimmanci. Wasu masu samar suna mai da hankali kan ma'ana da daidaito, wasu kuma suna mai da hankali kan arziki da zurfi. Ta hanyar haɗa waɗannan bayanan, mutum na iya zaɓar champagnes don jin daɗi nan da nan da kuma gano waɗanda suka dace da tsufa na dogon lokaci, suna tabbatar da tarin da aka tsara.

Millésimes d’Or Collection: Karni a cikin Gilashi

Millésimes d’Or Collection yana haɗa labari a cikin lokuta, yana ba da damar champagne na zamani luxury champagne ya shiga cikin tattaunawa tare da abokan tarihi na sa. Wannan hanyar tana ba da damar masu tarin kaya su kwatanta fitarwa na yau da na gargajiya, ta haka yana haɗa kowanne kwalba cikin al'adun, ƙwarewar, da ƙasa. Ta hanyar irin wannan hangen nesa, vintage champagne yana canza zuwa wani wuri mai motsi, yana ba da kyakkyawan millesime champagne wani ma'ana mai faɗi fiye da sanin kawai.

Daga Madame Pommery’s 1874 Brut Nature zuwa yau

A cikin shekarar 1874, Madame Pommery ta gabatar da Brut Nature, wani sabon yunƙuri wanda ya canza dandano da rage zaki. Wannan shawarar mai mahimmanci ta kafa sabon ma'auni ga premium champagne, tana sanar da kyakkyawan, busasshen kyawawa wanda aka tsara don haɗawa da abinci. Vintage champagne na yau yana nuna wannan canjin tunani, yana haɗa tsari mai kyau tare da rikitarwa, ta haka yana ba da haske ga kimantawa na zamani na millesime champagne mai kyau.

Paul‑François Vranken’s vision da tarin champagne na duniya

Paul‑François Vranken ya tara vintages masu ban mamaki, yana nufin nuna asalin Champagne a matakin duniya. Hangen nesa na sa yana canza dakin ajiya zuwa labari mai faɗi a cikin nahiyoyi, inda kowanne kwalba na champagne mai alfarma ke farawa daga gonaki zuwa gilashi da niyyar. Ta hanyar haskaka vintage champagnes a cikin al'ummomi, yana bayyana yanayi a cikin yanayi da ƙwarewa waɗanda ke shafar yin premium champagne a yanzu.

Pommery da Heidsieck & C° Monopole a cikin zuciyar labarin

Pommery da Heidsieck & C° Monopole suna zama tushe na tarin, suna wakiltar inganci mai dorewa da salon gidan da aka bambanta. Vintages ɗin su suna nuna ci gaban ƙasa, auna, da tsufa, yayin da suke riƙe da asalin su na musamman. Ga waɗanda ke neman millesime champagne mai inganci, waɗannan tsofaffin gidajen suna bayar da haske a cikin canjin yanayi na champagne mai inganci.

Sunayen Vintages Masu Mahimmanci daga Côte des Bar da Waje

Yana ɗaukar daga ƙasan chalky na Aube zuwa tsaunukan limestone masu arziki kusa da Urville, wasu kwalabe suna nuna dalilin da yasa masu tarin kaya ke jawo hankalin millesime champagne. Waɗannan champagnes suna nuna tasirin ƙasa, tsufa, da ƙaramin auna a cikin ƙirƙirar inganci mai kyau. Suna ba da muhimman bayanai don haɗa tarin champagne wanda ke bambanta da keɓantacce da inganci.

Devaux Cuvée D 2009: Zamanin Pinot Noir ya haɗu da kyawun Chardonnay

Tun daga kafuwarsa a 1846, Devaux ya haɗa Pinot Noir daga Côte des Bar tare da kyawun Chardonnay daga Côte des Blancs da Montgueux. Hadin su yana dauke da wani kaso mai yawa na ruwan ajiyar giya kuma yana tsufa a cikin itacen oak. Wannan hanyar tana ƙara rikitarwa ba tare da nauyi mai yawa a kan cuvée ba.

Hankalin yana tarar da 'ya'yan itatuwa masu fata da ƙananan kayan yaji, yana ci gaba zuwa bayanan brioche da vanilla. Yana bayar da dandano wanda ke da laushi da kuzari, ya dace daga farko zuwa kayan zaki na chocolate. Ana samun sa a cikin girma daban-daban, yana zama zaɓi mai kyau ga masoya da ke neman millesime champagne mai inganci wanda ke inganta kowanne abincin.

Drappier Grande Sendrée 2010: limestone “crayots,” ƙaramin auna, dogon tsufa

Wannan champagne yana fitowa daga yankin Kimmeridgian limestone kusa da Urville, Drappier yana amfani da hanyoyin organik da masu dorewa a gonakinsu. Cuvée, haɗin 55% Pinot Noir da 45% Chardonnay, yana tsufa na shekaru bakwai a kan lees a cikin kwalba mai siffa ta musamman ta Louis XV kuma yana ƙarewa tare da ƙaramin auna na 5.5 g/L, wanda aka inganta tare da liqueur mai shekaru 15.

Wannan champagne yana bayyana layukan zuma, acacia, beeswax, da 'ya'yan itatuwa masu zaki, yana ƙarewa da kyakkyawan ƙarewa na ƙasa. Mafi kyau a yi hidima kusa da 8°C, yana haɗuwa da kyau tare da menu daban-daban, daga aperitifs zuwa cheeses. Yana wakiltar champagne mai inganci, Drappier Grande Sendrée yana haɗa jin daɗi da daidaito, yana da kyau don cin abinci na jin daɗi da tsufa mai kyau.

Chassenay d’Arce Millésime 2012 Blanc de Noirs: shekaru 10 a kan lees, zurfin ƙasa

Ta amfani da 100% Pinot Noir, ayyukan Chassenay d’Arce suna ƙara haɓaka bambancin halittu, kamar yadda suke kula da gonakin inabi da ke rufewa da ciyayi. An yi vinification a cikin tankunan ƙarfe masu sarrafa zafin jiki, sannan bayan shekaru goma na tsufa a kan lees. Auna mai kyau na 5 g/L yana tabbatar da daidaiton giya.

Yana buɗewa tare da 'ya'yan itatuwa masu zinariya da ƙananan furanni, yana kaiwa ga dandano wanda aka tsara da tasirin ƙasa, hayaƙi, da pasta almond. Tare da ƙarewa mai arziki amma mai laushi, yana dacewa da nama sanyi ko faranti na ganyen mushroom. Yanayin hidima tsakanin 8–10°C yana da kyau. Wannan champagne yana zama wajibi ga masu tarin kaya, yana ƙara zurfi da bambanci ga kowanne tarin millesime champagne da aka tsara.

Grand Cru Benchmarks don Masu Tarin Kaya Masu Hankali

Asalin Grand Cru terroir yana da mahimmanci ga tarin champagne mai inganci. Egly‑Ouriet yana wakiltar kololuwa ga champagne mai inganci, yana nuna daidaito da arziki wanda ke wakiltar ainihin alfarma da vintages masu ban mamaki.

Egly‑Ouriet Brut Millésime Grand Cru 2012: tsawon lees, Extra Brut daidaito

Wannan champagne yana fitowa daga tsofaffin inabi a Ambonnay, vintage 2012 an tsufa ta hanyar tsawon lees, yana ƙarewa da alamar Extra Brut. Wannan tsari yana haifar da haɗin gwiwa mai ƙarfi amma mai kyau, wanda aka bayyana ta hanyar kiɗan 'ya'yan itatuwa, brioche, kayan yaji, da tasirin ƙasa, duk suna cikin laushi mai kyau da aka ƙara tare da juriya mai ƙarfi.

A cikin yanayi na abinci, yana jawo hankalin kyawun kyawun farar Burgundy, yayin da yake riƙe da asalin Champagne na sa. A matsayin haske ga tarin masoya, yana wakiltar champagne mai alfarma wanda ke zama mai ƙarin lada tare da lokaci.

Yabo mai mahimmanci: AG 98 da RP 99 suna haskaka ƙarfin da kyau

Kimanta Antonio Galloni na AG 98 yana murnar kyawun champagne, laushi, da kuzari, tare da Chardonnay yana ba da gudummawa ga daidaiton sa. Ƙarin chalk, barkono fari, mint, sage, da pear mai bushe suna gudana a cikin asalin sa, suna ƙara rikitarwa.

Alamar yabo ta RP 99 daga kimantawa Robert Parker tana mai da hankali ga kyakkyawar, vinous spectrum wanda ke cike da pear, honeycomb, orange oil, da tarin 'ya'yan itatuwa masu zaki da praline, wanda aka kammala tare da asalin burodi da aka yi sabo. Acidity mai ƙarfi tana tura ƙarewa mai ban sha'awa, tana nuna kololuwa na champagne mai alfarma.

Tsofaffin inabi na Ambonnay da ƙoƙarin haɗin Chardonnay‑Pinot

Tsofaffin inabin Ambonnay suna da mahimmanci don bayar da arziki da ƙarfi, yayin da haɗin Chardonnay da Pinot Noir ke ba da kuzari da haɓaka. Haskaka abubuwan ban mamaki na vintage 2012, yana kafa ma'auni ga vintages masu inganci.

Tare da farashi na $649.99 ($749.00 NET) a Amurka, darajarsa tana tabbatar da buƙata mai yawa. Ga waɗanda ke tsara tarin champagne mai kyau, yana zama ginshiƙi na muhimmanci.

Hasken 2014–2017: Mai bayyana, Abinci, da Dakin Ajiya

Vintages daga 2014 zuwa 2017 suna nuna ƙarfin champagne don zama mai kuzari, daidai, da aka tsara tare da tsawon rai a zuciya. Kowanne cuvée da aka zaɓa yana haɗuwa da abinci na musamman yayin da yake riƙe da kyawun da rikitarwa da aka yaba a cikin nau'ikan champagne na farko. Ga mai sha'awar tarin kaya, waɗannan nau'ikan suna bayyana a matsayin misalan fine champagne, suna wakiltar asalin su da aka ƙirƙira tare da tsari mai kyau na tsufa.

Jean‑Claude Vallois Millésime 2014: Côte des Blancs Chardonnay, bayanan kayan zaki

Wannan cuvée an samo shi daga Cuis, yana samuwa daga gado na shekaru guda biyar. Tare da tsarin Extra‑Brut, yana nuna haɗin 'ya'yan itatuwa, citrus mai zaki, da rikitarwa na yuzu da brioche, yana ƙarewa tare da ƙarfin ƙasa. Ƙananan barkono fari yana ƙara haske ga ƙarewa mai kyau.

Bayan tsufa na akalla shekaru hudu da aka tabbatar a ƙarƙashin HVE da hanyoyin dorewa, yana haskaka musamman lokacin da aka yi hidima a 8°C, yana haɗuwa da oysters, prawns, ko lobster. Wannan bayyanar champagne, tare da asalin Côte des Blancs mai tsabta, yana da kyau ga masoya da ke neman haɗin gwiwa mai kyau tare da abincin ruwa.

Chapuy Grand Cru Blanc de Blancs 2015: HVE practices, juriya da citrus

Wannan Blanc de Blancs yana fitowa daga Oger kuma an iyakance shi ga kwalabe 4,810, ya gudanar da fermentation a cikin ƙarfe, canjin malolactic, da shekaru biyar na tsufa. Auna mai kyau na 3 g/L yana ƙara bayanai na citrus, vanilla, da furanni fari, tare da ƙarin almond, orange, da apricot.

Tsarin wannan champagne yana da kyau musamman ga abinci kamar turbot, sea bass, monkfish, ko scallops. Ƙarfinsa da juriya suna ƙara haske ga matsayin sa a matsayin high-end champagne, yana bayyana kyawun grand cru, yana mai da shi kyakkyawan ƙari ga kowanne tarin exclusive champagne.

Sabine Godmé 2016 Extra‑Brut: Verzenay Grand Cru, juriya da tsawo

Yana ƙunshe da 60% Chardonnay da 40% Pinot Noir daga Verzenay Grand Cru, an tsufa na akalla shekaru hudu tare da auna 5 g/L. Yana gabatar da ƙamshin apples da aka dafa da apricot compote, yana kaiwa ga laushi mai kyau da ƙarewa mai ma'ana, tare da ƙarfin iodine.

Yana da kyau tare da aperitif ko faranti na dumi—tunanin oysters, cockles, scallops—kyawun sa yana nuna dalilin da yasa champagne daga Montagne de Reims ke shahara don jin daɗi da daidaito.

Guy de Chassey 2017 Blanc de Noirs: babu auna, citrus mai zaki, ƙarewa mai ƙasa

Wannan champagne yana fitowa daga Pinot Noir na Louvois Grand Cru, yana guje wa malolactic fermentation, sugar da aka ƙara, da liqueur na expedition, yana dogara a kan manual riddling da tsufa na shekaru hudu. Sakamakon shine palette na 'ya'yan itatuwa masu girma, wanda aka ƙara tare da citrus mai zaki da marmalade na mandarin da lemon.

Ƙarewa tana da ƙasa mai yawa, tana haɗa ƙarfin da laushi. An yaba da tauraro biyu daga Jagoran Hachette, yana haɗuwa da kyau tare da abinci masu zafi da shellfish, yana bayyana ainihin exclusive champagne ga waɗanda ke daraja ƙarewa mai tsauri da sauti.

Yadda Ake Jin Dandano da Haɗa Fine da Exclusive Champagne

Fara da gilashin tulip mai tsabta kuma tabbatar da champagne yana da sanyi, mafi kyau tsakanin 8–10°C. A wannan zafin, daidaito da ƙamshin da aka ƙara suna riƙe da kyau. Barin dandano na farko ya dade a kan harshe, sannan tare da numfashi mai laushi, yana bayyana kiɗan citrus, brioche, da tasirin ƙasa. Wannan hanyar tana canza jin dandano na champagne mai inganci zuwa tafiya mai zurfi.

Zaɓin abokan haɗin ku don champagne yana da mahimmanci. Samun daidaito ta hanyar daidaita nauyin abinci tare da champagne, yana tabbatar da bambancin laushi. Champagnes masu alfarma suna bunƙasa lokacin da aka haɗa su da abinci masu daidaito na gishiri, umami, da fats masu laushi. Yana da mahimmanci a rage amfani da kayan yaji da guje wa nauyin hayaki mai nauyi.

Hasken gwaje-gwaje yana nuna mahimmancin duka zafin jiki da auna wajen tantance haɗin da ya dace don nau'ikan champagne na musamman.

Don kiyaye ingancin jin dandano na champagne mai inganci, guje wa sanyi mai yawa. Yin sanyi fiye da kima na iya rage ƙamshin sa sosai. Decanting champagne minti 15 kafin a yi hidima yana haifar da ci gaban halayen sa masu rikitarwa. Lokacin dandano, zaɓi ƙananan hidimomi don ƙarin jin daɗin ci gaban dandano a cikin tafiyarku ta abinci. Juyawa mai sauƙi yana isa don ƙara ƙwarewa ba tare da rage ƙoshin ba.

Tsara menu mai kyau yana da mahimmanci. Champagne mai kuzari, mai ƙasa yana iya tsarkake harshe tsakanin kwanon abinci masu nauyi. A gefe guda, champagne mai jiki, mai ɗanɗano yana da kyau tare da abinci masu gasa. A cikin lokuta na rashin tabbas, ka'idar shine daidaita acidity na champagne tare da abinci masu kyau da kuma ƙasa tare da abinci na ruwa.

Nota na gudanarwa: Yi hidima da burodi ba tare da ƙarin ba don guje wa rufe ƙamshin champagne, kuma guje wa ƙarin citrus, yana ba da damar ainihin champagne ya ja hankali ta hanyar gilashin kawai.

Gina Tarin Champagne tare da Vintages Masu Kyau

Tarin champagne mai tunani yana girma da canzawa. Yana haɗa kwalabe masu shirye-shiryen sha tare da waɗanda aka tsara don ajiya mai haƙuri. Yi amfani da alamun vintage, auna, da tsufa a kan lees don jagorantar lokacin buɗewa da lokacin riƙe high-end champagne da millesime champagne.

Tsare-tsaren ajiya ta hanyar halayen vintage da auna

Tsara tsufa zuwa tsarin. Yi la'akari da giya masu ƙarancin auna kamar Drappier Grande Sendrée 2010 (5.5 g/L) da Sabine Godmé 2016 Extra‑Brut (5 g/L). Waɗannan nau'ikan suna girma tare da daidaito, suna zama masu ƙarfi tare da citrus, chalk, da kayan yaji. Tsawon tsufa a kan lees, wanda aka gani a cikin Chassenay d’Arce 2012 a shekaru 10 da Egly‑Ouriet 2012 tare da jinkirin disgorgement, yana ba da champagne tare da zurfi da tsawo.

Tsara matakan ajiya: sha yanzu, tsawon lokaci, da dogon lokaci. Kulawa da kwanakin disgorgement da kiyaye ajiya a 50–55°F tare da danshi mai dindindin. Wannan yana tabbatar da ingancin millesime champagne da kuma ba da damar kowane cork ya bayyana vintage ɗin sa.

Zaɓin Blanc de Blancs da Blanc de Noirs don bambance-bambancen

Gina bambance-bambancen don kiyaye jerin ku mai ban sha'awa da jan hankali. Yanke shawara kan Blanc de Blancs—Chapuy Grand Cru 2015 daga Oger (3 g/L; 4,810 bottles) da Jean‑Claude Vallois 2014—don kyawun su, bayanan kayan zaki, da ƙarfin citrus. Sannan, ƙara Blanc de Noirs—Chassenay d’Arce 2012 don zurfin Pinot Noir da Guy de Chassey 2017 tare da babu auna don tsarin ƙasa mai kyau.

Wannan haɗin gwiwa yana ba da damar tarin champagne ɗin ku faɗi, laushi, da babban zaɓi na haɗawa, daga abincin ruwa zuwa tsuntsaye masu wasa.

Kimanta falsafar mai samarwa: organik, mai dorewa, da alamun ƙaramin auna

Karanta rubutun ƙananan. Ƙoƙarin Drappier na noma organik yana da tsabta. Ƙoƙarin Chassenay d’Arce na inganta bambancin halittu ta hanyar ciyawa tsakanin layuka yana ƙarrama sadaukarwar su ga tsarin. Jean‑Claude Vallois da Chapuy, tare da takardun HVE da HVE3 na su, suna nuna ƙoƙarin mai zurfi na sarrafa gonaki da kyau.

Guy de Chassey yana bin hanyoyin gargajiya kamar manual riddling ba tare da malolactic fermentation da ƙarin sugar ba, yana ƙirƙirar tsarin champagne mai kyau sosai. Dogaro da tsofaffin inabi, tsawon lokacin lees, da Extra Brut kammala yana nuna sadaukarwa ga samar da champagne na musamman da halaye.

Inda za a samo mafi kyawun millesime champagne da fitarwa masu inganci

Nemi rarraba da damar sayarwa. Egly‑Ouriet 2012 yana samuwa a kasuwar Amurka a $649.99 ($749.00 NET), an shirya don aikawa nan da nan. Tuntuɓi Champagne Export don bincike na musamman akan rare high-end champagne da tarin millesime champagne da aka tsara don samun saye da jigilar kayayyaki na duniya.

Tip: Rubuta kowanne kwalba na disgorgement da auna don daidaita tarin champagne ɗin ku tare da lokacin mafi kyau na amfani.

Kammalawa

Millesime champagne yana wakiltar asalin girbi guda, wanda ke jagorantar kowanne gidan tare da kulawa. Zaɓin alamar vintage yana taimaka wa masu tarin kaya su gano shekarun da yanayi da ƙwarewa suka haɗu. Daga asalin Millésimes d’Or tare da Madame Pommery’s 1874 Brut Nature, zuwa shahararrun zamani, vintage champagne ya tsara asalin Champagne. Yana mai da hankali ga tsabta, wuri, da haɗin lokaci.

Jerin yana da ban mamaki: Devaux Cuvée D 2009 yana haɗa laushi tare da alamun kayan yaji, yayin da Drappier Grande Sendrée 2010 ke gabatar da kyakkyawan alfarma mai ƙarancin auna wanda ke shafar Kimmeridgian limestone. Chassenay d’Arce 2012 yana haɓaka rikitarwa daga shekaru goma a kan lees. A kololuwar sa, Egly‑Ouriet 2012 Grand Cru, wanda aka kula daga tsofaffin inabi a Ambonnay da aka rufe a cikin Extra Brut, yana samun yabo mai kyau tare da AG 98 da RP 99. Wannan yabo yana tabbatar da haɗin ƙarfin da laushi a cikin champagne mai inganci.

Vintages daga 2014 zuwa 2017 suna nuna faɗin jerin. Noma mai dorewa, gina tsari mai kyau, da zaɓin ƙasa suna haifar da giya waɗanda ke ƙara wa abinci na daban-daban. A halin yanzu suna tsaye a matsayin alkawarin kyakkyawan yiwuwar ajiya. A nan, asalin exclusive champagne yana haɗuwa da jin daɗin duniya. Waɗannan tayin suna bayyana, suna dace da abinci, kuma suna shirye don dogon jin daɗi.

Ga waɗanda ke gina dakin ajiya mai kyau ko neman kwalba mai ban mamaki don wani muhimmin taron, zaɓin da aka tsara yana sauƙaƙe gano. Kuna neman Champagne? Zaɓinmu yana jiran bincikensu. Muna ba da kyakkyawan tarin millesime champagne, vintage champagne, premium champagne, da exclusive champagne, wanda aka tanada don isar da duniya. Samu tayin ku na musamman yau a https://champagne-export.com.