Ua kom zoo rau hnub so, kev haus dej haus cawv yuav tsum yog qhov zoo, vim li ntawd nws yuav tsum tau xaiv meticulously thiab ua tib zoo. Hauv khw koj tuaj yeem pom champagne ntawm txawv manufacturers thiab hom thiab nyob rau hauv no ntau yam koj yuav tau txais tsis meej pem. Kwv yees li ntawm 40% ntawm "sparkling", uas yog muag hauv khw muag khoom thiab cov chaw muag khoom, yog cuav. Thiab ntawm cov hnub caiv, cov xov tooj ntawm cov fakes nce thaum champagne mus li tub sab. Tsis txhob mus yuav ib lub raj mis uas tau tuaj yeem cuam tshuam koj ntawm tus nqi thiab qhov muag, ua tib zoo nyeem nws.
Lub raj mis "txoj cai"
Thawj qhov koj yuav tsum tau saib xyuas yog lub raj mis. Qhov no champagne tsis yog poured rau hauv ib lub teeb lub raj mis, vim nws kis tau teeb thiab muaj ib tug phem ntxim rau cov saj ntawm haus thiab nws zoo. Champagne, poured rau hauv ib lub teeb lub raj, tuaj nrog lub teeb nyob rau hauv cov tshuaj tiv thaiv, raws li ib tug tshwm sim, lub saj ua iab, thiab lub champagne hloov daj thiab hlob hnub nyoog. Nyob rau hauv lub khob tsaus nti yog ib txwm ib tug zoo "sparkling", yog li lub zog ntawm champagne persist.
Champagne daim ntawv lo
Daim ntawv no tsis yog los ua kom tsuas pom cov neeg tuaj saib thiab kev zoo nkauj ntawm lub raj mis xwb, tab sis nyob rau ntawm daim ntawv sau tawm, tab sis yog nyob hauv ntawv nplua, tag nrho cov ntsiab lus tseem ceeb ntawm cov khoom. Yog tias nws hais tias "natural," nws txhais tau hais tias champagne yog kev zoo. Tsis tas li ntawd, daim ntawv lo yuav tsum qhia seb hom txiv hmab txiv ntoo tau siv thiab leej twg tau tsim los ntawm. Cov kab lus "nrog cov additives" los yog "flavors" yuav tsum tau qhia tus neeg yuav khoom, vim cov champagne tiag tiag tsis muaj cov khoom hloov tshiab.
Txee lub neej ntawm champagne
Ib qho zoo champagne muaj lub txee luv luv lub neej, ua ntej hnub so, fwj raug muab tso rau uas lub hnub nyoog expiry. Koj yuav tsum tau them sai sai rau qhov no, vim tias lub sij hawm dhau sijhawm dhau los muaj kev tsis txaus siab, dhau li ntawd nws tuaj yeem ua rau lom, tsis txhob raug koj txoj kev noj qab haus huv.
Stopper
Qhov no yog ib qho tseem ceeb ntawm kev champagne zoo. Nws yog qhov zoo tshaj plaws yog lub cork yog ntuj, nws kaw lub bottleneck ntawm lub raj mis li tightly li sai tau. Tsaug rau qhov no, nws yog ib qho ua tau kom tsis txhob hu rau champagne nrog rau lwm qhov chaw, dhau li ntawd nws tsis yog ib txwm muaj kev ruaj ntseg. Xaiv champagne, uas yog them nrog lub cork stopper, nws yog ntau nruj dua lub yas cork, nws tsis tuaj yeem nrog cua, thiab tsis muaj cov kua qaub hauv champagne.
Yuav ua li cas haus "sparkling"?
Ua ntej pab, koj yuav tsum tau txias champagne ntawm + 7 mus + 9 degrees Celsius. Koj tuaj yeem tso tau hauv lub tub yees lossis hauv lub thoob dej thiab dej khov. Nws tsis yog qhov yuav tsum tau txias champagne nyob rau hauv lub freezer, thiab nws tseem tsis pom zoo kom muab nws rau ib ntev lub sij hawm nyob rau hauv ib lub ci thiab sov so qhov chaw. Lub raj mis yuav tsum tau qhib kom zoo zoo, tsis tas ua "txhaj". Ua ntej tshem tawm cov ntawv ci, tshem tawm thiab tshem tawm cov xaim. Tom qab muab lub cork tuav ib sab tes, thiab nrog rau lwm txhais tes tig lub raj mis, tuav nws ntawm ib lub kaum ntawm 45 degrees, kom txog rau thaum cov ntsaws nws tus kheej tawm lub caj dab. Qhib champagne tau dua corked.
Hauv dab iav puas yuav tsum tau nchuav?
Haus champagne los ntawm tsom iav nrog tus phab ntsa. Nws yog qhov tsim nyog tias lub tsom iav yog pob tshab, nqaim thiab siab los yog nyob rau hauv daim ntawv ntawm ib lub khob hliav qab, uas maj mam nthuav dav ntxiv, thiab ces narrows me ntsis. Sau nws yog qhov tsim nyog 2/3 tsom iav hauv ob qho kev txais neeg thiab maj mam. Sab saum toj ntawm lub khob yuav tsum khoob, yuav muaj concentrated fragrants thiab nws yuav tau xav tias bouquet ntawm cawu cub.
Cov khoom noj txom ncauj zoo li cas pab champagne?
Semi-qhuav champagne yog qaug cawv nrog txiv hmab txiv ntoo, soufflé, meringue, biscuits, nrog tsis qab zib heev.
Qab zib thiab semisweet champagne yog drunk nrog qab zib kis. Nws yuav tsum tau nyob rau hauv lub siab hais tias ib txhia seasonings thiab cov khoom tsis ua ke nrog tej cawu cub. Tsis haum txiv lws suav, qej, vinegar, scalding sauces, tsis pom zoo dhau lawm Sweet, ntsim, qaub. Nws tsis tsim nyog noj champagne nrog chocolate, walnuts, citrus, los yog nqaij liab.
Peb cia siab tias cov tswv yim no yuav pab kom muaj kev zoo siab xws li ib qho dej haus zoo, xws li champagne.