Dom Pérignon, ɗan rafi wanda ya ƙirƙira champagne

gilashin shampagne

Wanene ya ƙirƙira giyar shamfe? Lokacin da aka ƙirƙira shi? Kuma abu mafi ban mamaki, ko kun san cewa wani sufaye ne ya aikata shi kuma sunansa Domin Pérignon, kamar sanannen alamar?

Muna yawan magana akan mazan imani da suka ba da gudummawa ga ci gaba na dan Adam godiya ga karatunsu ko nasu binciken kimiyya. A yau muna ba ku labarin wani mutum mai imani wanda kuma ta hanyar nazarinsa, shi ma ya ba da gudummawa don ci gaba na bil'adama a wani nau'i da fage daban-daban, amma ba karamin dacewa da hakan ba. Kamar yadda aka yi? ƙirƙira shampagne. Ko kadan ne a gare ku?

A ina aka kirkiro champagne, a Ingila ko a Faransa?

Ko da yake ba kowa ya yarda (daga baya za mu ga cewa akwai wani version), da tarihin na giyar shamfe kuma ruwan inabi masu kyalli suna farawa a cikin hautvillers abbey, daya daga cikin tsofaffin gidajen Benedictine a duniya. Ginin yana cikin kwari na sama na Marne, a arewa maso gabashin Faransa, kimanin kilomita 150 daga Paris. Kusa da Reims, wanda a cikin babban cocinsa aka naɗa sarakunan Faransa rawani. Yankin na Champagne A da, kuma a yau, ɗaya ne daga cikin wuraren da aka zaɓa a cikin tuddai inda ake shuka inabi masu kyau don yin giya.

gonar inabin shampagne

Giya da aka samar a yankin Champagne sun kasance abin da sarakunan Paris suka fi so. Mun san cewa, har zuwa kusan 1500, ruwan inabi na Champagne har yanzu ba su da kumfa kuma sun yi fafatawa sosai da giyar Burgundy, sau da yawa mafi nasara saboda sun kasance mafi sauƙi don jigilar kaya a fadin Marktl a Paris Duk da haka, karshen karni na sha biyar, yanayi a Turai ya yi sanyi. Wannan faɗuwar zafin jiki ya yi tasiri sosai ga masana'antar giya.

Canjin yanayin zafi ya canza samar da ruwan inabi

A yankin arewaci, a karshen karni na sha biyar. yanayin zafi ya faɗi ba zato ba tsammani. A duk faɗin Turai, manyan jikuna na ruwa sun daskare, gami da manyan alamomin ƙasa da hanyoyin sufuri kamar Thames da magudanar ruwa na Venice. a yankin na Champagne, ba zato ba tsammani yanayi ya zama sanyi fiye da yadda aka saba kawai a lokacin girbi. Saboda ƙananan yanayin zafi a lokacin tabbatarwa, yisti ya bazu a kan gungu don canza sukarin da ke cikin dole ya zama barasa ba su da isasshen lokaci don aiwatar da aikinsu.

Don samun cikakken fermentation wajibi ne a sami zazzabi sama da 20 ° C. Bayan sanyi kwatsam. tsarin fermentation ya fara rushewa kafin duk sukari ya canza zuwa barasa. Tare da zuwan bazara, fermentation ya sake dawowa amma, wannan lokacin, a cikin ganga ko wasu kwantena waɗanda dole ne a saka kwalban. Na biyu fermentation samar da wani wuce haddi na carbon dioxide (carbon dioxide) wanda aka makale a cikin kwantena yana haifar da ɗanɗano kaɗan ... Haka aka haifi shampagne ko da yake akwai nau'o'i da yawa, kamar yadda za mu gani a kasa.

Dom Perignon champagne

Aristocracy na Faransa ba sa son shampagne

Aristocracy na Faransa ba su yi godiya da wannan jin dadi ba, suna la'akari da shi a matsayin alamar rashin cin abinci mara kyau. Kasuwar giya ta Champagne sannu a hankali ya ƙi kuma ƙarshe ya ɓace ƙasa gaba ɗaya ga giya na Burgundy. Giyayen na Champagne Daga nan suka shiga cikin ƙarni biyu na lokutan duhu har zuwa lokacin Cocin Katolika, wanda yake da manyan sha'awa a cikin gonakin inabi na Champagne kuma yana fuskantar raguwar kudaden shiga, ya yanke shawarar magance matsalar. A ciki 1668 , Cocin ya danƙa wa wani ɗan zuhudu ɗan shekara 29, Domin Pierre Perignon  aikin magance matsalar kumfa da kuma samar da ruwan inabi (ba mai walƙiya ba) kamar waɗanda masu yin champagne suka samu da irin wannan nasarar a baya. Dom Pierre Pérignon, kamar sabo maigidan cellar na abbey ya hautvillers, ya fara haɓaka hanyoyi daban-daban na empirical don rage (amma ba gaba daya hana) fizz.

Cire kumfa daga ruwan inabi sannan a gama barin su

A halin yanzu, kamar yadda Dom Pérignon ya yi aiki don cire kumfa daga giya na Abbey, dandanon mutane ya fara canzawa. “Rin inabi mai kyalkyali” ya zama na zamani kuma ba zato ba tsammani ya yadu zuwa babban al'umma. A Ingila a lokacin mulkin Charles II (wanda ya yi mulki daga 1660 zuwa 1685 a lokacin abin da ake tunawa da shi a matsayin Merry Olde England, "tsohuwar Ingila mai farin ciki") an haifi wata al'umma mai mahimmanci wanda ya hada da wasu masu sha'awar giya mai ban sha'awa.

Christopher Merret ne adam wata, na gaba na Dom Pérignon champagne

Ya bayyana cewa an riga an sami ruwan inabi masu kyalli a Ingila a cikin wani nau'i aƙalla shekaru biyu zuwa talatin kafin a samar da su don yawan amfanin ƙasa a yankin Champagne na Faransa. A cikin Disamba 1662 (shekaru shida kafin Dom Pérignon ya zama babban masanin cellar a Hautvillers Abbey), Bature mai suna Christopher Merret ne adam wata ya kwatanta wata takarda kan dabarar samar da ruwan inabi mai kyalli ga sabuwar kungiyar Royal Society of London.

Ba tare da la'akari da gano champagne na Faransa ba, saboda sanyin kwatsam da ya addabi kasar, Merret ya gano cewa. ƙara sugar Ya sa ruwan inabi ya yi zafi kuma ya ƙara ƙarfinsu, kamar yadda aka kwatanta a cikin aikinsa. Saboda haka, a Ingila, da yawa daga cikin manyan mutane za su yi oda har yanzu (ba mai walƙiya) giya a cikin kusoshi ba, sannan a ƙara ɗan sukari kaɗan, sa'an nan kuma a kwalba. An yi amfani da Burtaniya don ƙara ɗanɗano ga abinci da abin sha, amma a wannan yanayin, sun ƙara sukari ba don dandano ba amma don takamaiman manufar yin giya mai kyalli da kuma ƙara yawan barasa.

ruwan inabi mai kyalli, shampagne

Champagne, ko ruwan inabi mai kyalli, ya tafi daga Ingila zuwa Faransa

Komawa a Faransa, kuma membobin gidan sarauta na Versailles a lokacin Louis XIV sun fara jin daɗin kumfa a cikin ruwan inabi. A ƙarshen karni na XNUMX, an ba da umarnin Dom Pérignon da ya sake ƙoƙarinsa kuma haɓaka hanyoyin da za a ƙara haɓakar ruwan inabi. Wannan canjin dandano dole ne ya sanya Dom Pérignon farin ciki sosai; hasali ma ance a lokacin da ya fara ɗanɗani ruwan inabi wanda ya yi zafi kwatsam sai ya kira sauran sufaye yana cewa: "Ku zo da sauri 'yan'uwa, ina shan taurari!". Ko da yake Dom Pérignon ba shine kaɗai ya yi ruwan inabi mai walƙiya ba, an sadaukar da shi sosai don haɓaka sabbin dabaru don haɓaka haɓakar giya, har zuwa ƙirƙirar champagne kamar yadda muka sani a yau.

Wanene Pierre Pérignon, mahaifin champagne?

Domin Pérignon

Bari muyi magana Pierre Perignon, wanda kuma aka sani da Dom Pérignon (saboda haka sunan sanannen nau'in shampagne), ko benedictine sufa wanda ya kirkiro champagne Binciken ya samo asali ne saboda kwatsam kuma wani bangare na hikimar da ya samu daga matsayinsa "lauriya" daga gonakin inabi na zuhudu. Kuna iya karanta cikakken sigar (kuma a cikin Faransanci) na labarinsa a cikin tarihin tarihin la Union des Maisons de Champagne, wanda ya haɗu da manyan gidaje masu samar da champagne tun 1882.

Pierre Perignon, wanda aka sani da dom Perignon, Bafaranshe ne abba. Ya girma a Sainte-Menehould, a cikin yankin Champagne-Ardenne, ya girma cikin kusanci da ruwan inabi, yana aiki a cikin gonakin inabin mahaifinsa da kawunsa. Bayan ya zama firist, yana ɗan shekara 30 ya zama ma’aji kuma mai kula da gonakin inabin Benedictine sufi na Saint-Pierre d'Hautvillers: wani muhimmin aiki ga tsarin da ya tallafa wa kansa ta hanyar sayar da giya.

gonar inabinsa

Lauyan da zai ci gaba da zama wanda ya kirkiro daya daga cikin sanannun abubuwan sha a duniya

A gaskiya ma, a cikin shekaru, Pierre Pérignon ya sadaukar da kansa ga zabin inabi (da hanyoyin da za a noma su) wajibi ne don ƙirƙirar shampagne. The zuhudu na Faransa, haihuwa a 1638 bai yi nisa ba yankin shampagne, bayan nada shi ya shiga gidan ibada na Saint-Pierre d'Hautvillers inda ya rayu har zuwa mutuwarsa a 1715.

gidan sufi na Saint-Pierre d'Hautvillers an kiyaye shi kawai godiya abubuwan taimako na yawan jama'a da kuma sayar da wasu kayayyakin da sufaye (ciki har da, a gaskiya, ruwan inabi) da kuma aikin Dom Pierre Pérignon shine na "procurator", wato, gudanar da al'amuran Abbey Ku mallaki gonakin inabi. Ya rike wannan matsayi a lokacin shekaru 47, ana sake tabbatarwa kowace shekara a matsayin hujja na gamsuwar abbots tare da aikin Dom Pierre.

Ƙirƙirar shampagne

Kamar yadda muka yi sharhi, almara yana da cewa Dom Perignon ya ƙirƙira giyar shamfe amma akwai nau'i biyu na gaskiyar.

Na farko ya ce, kamar yadda sau da yawa yakan faru tare da manyan ƙirƙira, haihuwar shampagne m. A wasu kalmomi, an ce, bayan da ya kwashe kwalaben farin giya, Dom Pérignon ya gane cewa wasu daga cikinsu sun fashe. An kira shampagne na farko "Gini na Iblis" tsoron kada kwalaben su fashe ba zato ba tsammani, gilas din ya balle ta ko'ina. Abban ta haka ya gano cewa akwai hanyar yin ruwan inabi mai kyalli kuma ya gano na biyu fermentation, wato, tsarin da ake samar da carbon dioxide bayan an yi magana a cikin kwalban.

Sigar ta biyu ta ce Dom Perignon, babban mai gwaji, ya kara da shi propósito sukari da furanni zuwa ruwan inabi mai kwalabe da kuma duba yadda, bayan ambaton, zai iya haɓaka kumfa.

Sirrin yana cikin zaɓin inabi

Abin da ya sa wannan majami'ar Benedictine na Faransa ya cancanci tunawa shine zaɓi na inabi mafi dace da shampen (Pinot noir, Chardonnay da Pinot Meunier). wanda ya yiwu godiya ga nasa zurfin ilmi na inabin yankin da aka same shi. A gaskiya ma, wani nau'i na labarin da gano champagne ya ce da alama haka an riga an sami hanyoyin yin giya mai kyalli kuma Pierre Pérignon ya koya su daga wasu yayin tafiya. Ko daya siga ko wata, a bayyane yake cewa babban marubucin binciken shi ne monk Pierre Pérignon.

Cancantarsa, to, zai zama na samu ɓullo da wata hanya don isa ga abin da muka sani a yau kamar shampagne, cava ko shampagne. Amma ba haka ba ne, Dom Perignon ya sadaukar da kansa ga  "kimiyyar giya"  kafin oenology ya zama horo a kansa. Har zuwa wannan lokacin, hanyoyin samar da ruwan inabi an samo su ne ta zahiri maimakon "kimiyya."

black vines champagne

champagne vines

Ba mu san wanne daga cikin waɗannan sifofin ba ne na gaskiya. Binciken na baya-bayan nan da alama ya nuna cewa ruwan inabi masu kyalli sun wanzu a yankin Champagne tun kafin haihuwar Pérignon. Kuma cewa shi, a lokacin tafiya zuwa Saint-Hilaire abbey, ya gano hanyar yin ruwan inabi don yin ruwan inabi mai kyalli. Gaskiyar ita ce, Dom Perignon, godiya ga zurfin iliminsa na inabi na yankin, yana da damar zaɓar mafi kyawun inabi don samar da Champagne: Pinot baki , Chardonnay y Pinot Meunier. Ya kuma gabatar da masu dakatar da kwalabe na yau kuma yayi aiki don kammala hanyar samarwa. Taimakawa don ƙaddamar da ƙimar duniya, wanda har yanzu ana samarwa a yau yana bin shawararsa, ba wai kawai ta lakabin da ke ɗauke da sunansa ba, amma ta duk mafi mahimmancin wineries a duniya.

Shawarar Dom Pérignon

Musamman, a cikin gargaɗin da Dom Pérignon ya bayar kafin mutuwarsa a 1715, akwai waɗannan alamu masu tamani:

- zaɓi Pinot Noir, tare da 'ya'yan inabi na berries baƙar fata, saboda farin inabi na Berry yana ba da ruwan inabi a latent hali zuwa magana;

- tabbatar da cewa kurangar inabi ba su wuce mita ɗaya ba a tsayi kuma suna samar da su 'yan inabi;

- girbi a hankali, tabbatar da cewa 'ya'yan inabi sun kasance cikakke, a haɗe zuwa mai tushe da sabo, watsar da waɗanda suka karye ko suka lalace;

– kai inabi zuwa ga manema labarai da hannu, guje wa amfani da dabbobin da ke dagula da lalata inabi;

– zabi ga berries ƙananan, waɗanda suke da wadata da daɗi fiye da manya;

- yi aiki da sassafe kuma ku yi amfani da ranakun hadari lokacin zafi;

–Kada ka danna inabi da ƙafafunka kuma ka guji maceration na pomace a cikin dole.


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