Ngubani owasungula i Ishampeyini? Xa yayiyilwa? Kwaye eyona nto imangalisayo, ngaba ubusazi ukuba yimonki eyayenza loo nto kwaye negama layo UDom Pérignon, njengophawu oludumileyo?
Sisoloko sithetha malunga amadoda okholo aye afak’ isandla kwinkqubela yobuntu enkosi ngezifundo zabo okanye zabo zenzululwazi. Namhlanje sinibalisela ibali lenye indoda yokholo eyathi, kwakhona ngofundisiso lwayo, nayo yaba negalelo ukuqhubela phambili yobuntu kwimo eyahlukileyo kunye nentsimi, kodwa akukho ngaphantsi efanelekileyo kuloo nto. Njengoko yenzayo? ukuvelisa i-champagne. Ngaba ibonakala incinci kuwe?
Yasungulwa phi i-champagne, eNgilani okanye eFransi?
Nangona ingenguye wonke umntu ovumayo (kamva siza kubona ukuba kukho enye inguqulelo), imbali ye Ishampeyini kunye newayini ezihlwahlwazayo ziqala e hautvillers abbey, enye yezona ndawo zindala zeBenedictine emhlabeni. Esi sakhiwo sikwintlambo engasentla yeMarne, kumntla-mpuma weFransi, malunga neekhilomitha ezili-150 ukusuka eParis. Kufuphi neReims, apho ookumkani baseFransi bathweswa izithsaba kwicathedral yayo enkulu. Ummandla we Ishampeyini Kwakukudala, kwaye nanamhlanje, enye yeendawo ezikhethiweyo kwiindawo eziphakamileyo apho iidiliya ezintle zokwenziwa kwewayini zikhula khona.
Iiwayini eziveliswa kwingingqi yeChampagne zazide zithandwa ngookumkani baseParis. Siyazi ukuba, kude kube malunga ne-1500, iiwayini zeChampagne zazingenazo iibhabhu kwaye bakhuphisana kakhulu neewayini ze IBurgundy, badla ngokuphumelela ngakumbi kuba bekulula ukuthutha ukuwela Marl a EParis Nangona kunjalo, ngasekupheleni kwenkulungwane yeshumi elinesihlanu, imozulu yaseYurophu yaqalisa ukubanda. Oku kuhla kwamaqondo obushushu kukwazile ukuliphazamisa kakhulu ishishini lewayini.
Ukutshintsha kobushushu kutshintshe imveliso yewayini
Kumantla ehemisphere, ekupheleni kwenkulungwane yeshumi elinesihlanu. amaqondo obushushu ehle ngesiquphe. KwiYurophu iphela, amanzi amaninzi ayengumkhenkce, kuquka iindawo eziphambili zomhlaba kunye neendlela zokuhamba ezinje ngeThames kunye nemijelo yaseVenice. kwingingqi ye Ishampeyini, imozulu ngesiquphe yabanda kunesiqhelo kanye ngexesha lokuvuna. Ngenxa yobushushu obuphantsi ngexesha le-vinification, igwele lasasazeka phezu kwamaqela ukuguqula iswekile ekhoyo kwi-must ibe butywala ayengasenalo ixesha elaneleyo lokuqhuba umsebenzi wawo.
Ukuze ube nokuvubela okupheleleyo kufuneka ube neqondo lobushushu elingaphezulu kwama-20° C. Emva kokupholisa ngesiquphe, inkqubo yokubila yaqalisa ukuqhekeka ngaphambi kokuba zonke iiswekile ziguqulwe zibe butywala. Ngokufika kwentwasahlobo, ukubila kuphinda kuqale, kodwa, ngeli xesha, ngaphakathi kwimibhobho okanye ezinye izikhongozeli apho kufuneka ukuba bekufakwe ibhotile. Ukubiliswa kwesibini kuvelise ubuninzi be icarbon dioxide (carbon dioxide) eyayivaleleke kwizikhongozeli ivelisa ukusebenza kancinci... Yile ndlela i-champagne yazalwa ngayo nangona kukho iinguqulelo ezininzi, njengoko siza kubona ngezantsi.
Abalawuli baseFransi babengayithandi i-champagne
Izihandiba zaseFransi azizange ziyixabisile le mpumelelo, ziyijonga njengophawu lokwenziwa kakubi kwewayini. Imarike yewayini ye Ishampeyini wehla kancinci kwaye ekugqibeleni waphulukana nomhlaba ngokupheleleyo kwiiwayini ze IBurgundy. Iiwayini ze Ishampeyini Emva koko badlula kwiinkulungwane ezimbini zamaxesha amnyama de Icawa yamaKatolika, ababenenzala enkulu kwizidiliya zase Ishampeyini kwaye wayefumana ukwehla okukhulu kwingeniso, wagqiba ekubeni alungise lo mba. Kwi 1668 , iCawa yaphathisa imonki eneminyaka engama-29 ubudala, UDom Pierre Perignon umsebenzi wokusombulula ingxaki yamaqamza kunye nokuvelisa iiwayini ezimile (ezingahlwahlwazayo) ezifana nezo zafunyanwa ngabenzi bechampagne ngempumelelo enjalo kwixesha elidlulileyo. UDom Pierre Pérignon, njengentsha i-cellar master ye-abbey ye IiHautvillers, waqala ukuphuhlisa iindlela ezahlukeneyo zokuvavanya ukunciphisa (kodwa kungathinteli ngokupheleleyo) i-fizz.
Susa amaqamza kwiwayini uze ugqibezele ukuwashiya
Ngeli xesha, njengoko uDom Pérignon wayesebenza ukususa amaqamza kwiiwayini ze-Abbey, incasa yabantu yaqala ukutshintsha. “Iwayini ehlwahlwazayo” yaba sefashonini yaza ngequbuliso yasasazeka kuluntu oluphakamileyo. ENgilani ngexesha lolawulo lukaCharles II (owayelawula ukusuka ku-1660 ukuya ku-1685 ngexesha lento ekwakhunjulwa njenge-Merry Olde England, “iNgilane eyonwabileyo yakudala”) kwakusandul’ ukuzalwa uluntu oluntsonkothileyo olwaluquka abathile abanolwazi ngewayini ehlwahlwazayo.
UChristopher Merrett, umanduleli weChampagne yeDom Pérignon
Kubonakala ngathi iwayini ezihlwahlwazayo zazisele zikhona eNgilani ngendlela ethile ubuncinci kwiminyaka engamashumi amabini ukuya kwamashumi amathathu phambi kokuba ziveliswe ukuba zisetyenziswe ngokubanzi kwingingqi ye Champagne yase France. NgoDisemba 1662 (kwiminyaka emithandathu ngaphambi kokuba uDom Pérignon abe ngumphathi wamagumbi angaphantsi komhlaba eHautvillers Abbey), indoda eliNgesi egama lingu. UChristopher Merrett waye wabonisa iphepha ngendlela yokuvelisa iwayini ehlwahlwazayo kwiRoyal Society yaseLondon.
Kungakhathaliseki ukuba isiFrentshi safunyanwa yichampagne, ngenxa yokubanda ngequbuliso kwachaphazela ilizwe, uMerret wafumanisa ukuba ukongeza iswekile Wenza iwayini ukuba zisebenze kwaye wongeza amandla azo otywala, njengoko kubonisiwe ngokuchanekileyo kumsebenzi wakhe. Ngenxa yoko, eNgilani, abantu abaninzi abahloniphekileyo ngeba bayalele iwayini esele (engahlwahlwazayo) kwiibhokisi, ukuze bongeze isixa esithile seswekile, baze bayifake ebhotileni. Abantu baseBritani babesetyenziselwa ukongeza incasa ekutyeni nakwiziselo, kodwa kule meko, bongeza iswekile hayi incasa kodwa ngenjongo ethile yokwenza iwayini ezihlwahlwazayo kunye nokwandisa umthamo wabo wotywala.
IChampagne, okanye iwayini ehlwahlwazayo, yasuka eNgilani yaya eFransi
Emuva eFransi, namalungu enkundla yasebukhosini yaseVersailles ngexesha likaLouis XIV aqala ukuxabisa amaqamza kwiwayini yawo. Ekupheleni kwenkulungwane ye-XNUMX, uDom Pérignon wayalelwa ukuba aguqule imizamo yakhe kunye phuhlisa iindlela zokunyusa ukusebenza kwewayini. Olu tshintsho kwincasa kufuneka ukuba lumonwabisa kakhulu uDom Pérignon; eneneni kuthiwa xa eqala ukungcamla iwayini ethe yanencasa ngamabona-ndenzile, wabiza ezinye iimonki esithi: "Khawuleza bazalwana, ndisela iinkwenkwezi!". Nangona uDom Pérignon ibingenguye yedwa owenza iwayini ekhazimlayo, ibizinikezele kakhulu ekuphuhliseni iindlela ezintsha zokunyusa amandla ewayini, de kwadaleka i champagne njengoko sisazi namhlanje.
Ngubani uPierre Pérignon, uyise wechampagne?
Makhe sithethe ngayo Pierre Perignon, ekwabizwa ngokuba yiDom Pérignon (kungoko igama lophawu lwechampagne eyaziwayo), okanye Benedictine monki owasungula iChampagne Ukufunyanwa kubangelwa ngokuyinxenye ngamabona-ndenzile kwaye ngokuyinxenye kubulumko abufumene kwindima yakhe njenge "igqwetha" ezidiliyeni zendlu yooyise. Unokufunda inguqulelo epheleleyo (kwaye ngesiFrentshi) yebali lakhe kwindawo yokugcina la Union des Maisons de Champagne, eye yadibanisa izindlu eziphambili zokuvelisa i-champagne ukususela ngo-1882.
Pierre Perignon, owaziwa ngokuba Dom Perignon, yayiyi-abbot yaseFransi. Wakhulela eSainte-Menehould, kwingingqi yaseChampagne-Ardenne, wakhulela ngokusondeleyo kwiwayini, esebenza kwizidiliya zikayise kunye nomalume. Emva kokuba ngumbingeleli, xa wayeneminyaka engama-30 ubudala waba ngunondyebo owayephethe izidiliya zelizwe. Benedictine monastery yaseSaint-Pierre d'Hautvillers: ngumsebenzi obalulekileyo wesakhiwo esizixhasayo ngokuthengisa iwayini yaso.
Igqwetha eliya kuba ngumqambi wezona ziselo zaziwayo ehlabathini
Enyanisweni, ukutyhubela iminyaka, uPierre Pérignon wayezinikele kuye ukhetho lweediliya (kunye neendlela zokuzihlakulela) eziyimfuneko ekudalweni kwe-champagne. I imonki yesiFrentshi, uzalwe e 1638 hayi kude kwindawo ye-champagne, emva kokumiselwa kwakhe wangena kumzi woonongendi we eSaint-Pierre d'Hautvillers apho wahlala khona de kwasekufeni kwakhe ngowe-1715.
indlu yoonongendi ye eSaint-Pierre d'Hautvillers yagcinwa kuphela enkosi iminikelo yabemi kunye ne ukuthengiswa kwezinye iimveliso eyenziwe ziimonki (kubandakanywa, enyanisweni, iwayini) kunye nomsebenzi kaDom Pierre Pérignon yayingu "procurator", oko kukuthi, lawula imicimbi ye-abbey nizithabathele izidiliya. Wasibamba esi sikhundla ngexesha leminyaka emi-47, ukuqinisekiswa kwakhona ngonyaka ngamnye njengobungqina bokwaneliseka kwe-abbots kunye nomsebenzi kaDom Pierre.
Ukuveliswa kwe-champagne
Njengoko siye saphawula, intsomi inokuthi uDom Perignon wasungula i Ishampeyini kodwa kukho iinguqulelo ezimbini zezibakala.
Eyokuqala ithi, njengoko kudla ngokuba njalo kwizinto eziqanjiweyo ezinkulu, ukuzalwa kwe-champagne kwaba unethamsanqa. Ngamanye amazwi, kuthiwa, emva kokufaka iibhotile ezimbalwa zewayini emhlophe, uDom Pérignon waqaphela ukuba ezinye zazo zigqabhukile. Ichampagne yokuqala yabizwa "Iwayini kaMtyholi" besoyikela ukuba iibhotile ziya kugqabhuka ngesiquphe, kugqabhuke iglasi macala onke. I-abbot ke yafumanisa ukuba kukho indlela yokwenza iwayini ehlwahlwazayo kwaye yafumanisa segunda ukuvutshelwa, oko kukuthi, inkqubo apho i-carbon dioxide iphuhliswa emva kokubhekisela kwibhotile.
Inguqulelo yesibini ithi uDom Perignon, umfunisi omkhulu, wongezwa kuyo propósito iswekile kunye neentyatyambo kwiwayini emhlophe ebhotileni kwaye yajongwa ukuba, emva kokubhekiswa, inokuphuhlisa amaqamza.
Imfihlelo ikukukhethwa kwemidiliya
Yintoni eyenza ukuba le monki yaseFransi yaseBenedictine ikhunjulwe ngokwenene kukukhethwa kwe iidiliya ezifanelekileyo kakhulu kwi-champagne (iPinot noir, iChardonnay kunye nePinot Meunier). eyayinokwenzeka ngenxa yakhe ulwazi olunzulu yeediliya zendawo efunyenwe kuyo. Enyanisweni, enye inguqulelo yebali kunye nokufunyanwa kwe-champagne ithi kubonakala ngathi zazisele zikhona iindlela zokwenza iwayini ehlwahlwazayo nokuba uPierre Pérignon wayezifunde kwabanye ebudeni bohambo lwakhe. Kungakhathaliseki ukuba enye inguqulelo okanye enye, kucacile ukuba umbhali oyintloko wokufunyanwa ngumonki uPierre Pérignon.
Ukufaneleka kwakhe, ke, kuya kuba kukufumana uphuhlise indlela ukufika kwinto esiyaziyo namhlanje njenge champagne, cava okanye champagne. Kodwa akuphelelanga apho, uDom Perignon wazinikela kuye "isayensi yewayini" ngaphambi kokuba i-oenology ibe luqeqesho ngokwalo. Kuze kube lelo xesha, iindlela zokuvelisa iwayini zafunyanwa ngamandla kunokuba "ngokwenzululwazi."
iidiliya ze-champagne
Asazi ukuba yeyiphi kwezi nguqulelo iyinyani. Uphando lwamva nje lubonakala lubonisa ukuba iiwayini ezihlwahlwazayo zazikhona kwingingqi yeChampagne kwakudala phambi kokuzalwa kwePérignon. Kwaye yena, kuhambo oluya eSaint-Hilaire abbey, wafumanisa indlela yokwenza iwayini. iwayini ehlwahlwazayo. Inyaniso yeyokuba uDom Perignon, ngenxa yolwazi lwakhe olunzulu ngeediliya zale ndawo, wayenemfanelo yokukhetha eyona midiliya ifanelekileyo kwimveliso yeChampagne: IPinot Noir , Chardonnay y Pinot Meunier. Kwakhona wazisa izithinteli zezikhokho zanamhlanje kwaye wasebenzela ukugqibelela indlela yokuvelisa. Ukunceda ekumiseleni ukugqwesa kwehlabathi, esaveliswayo namhlanje kulandela ingcebiso yakhe, kungekuphela nje ngeleyibhile enegama lakhe, kodwa ngazo zonke iindawo zewayini ezibaluleke kakhulu emhlabeni.
Ingcebiso kaDom Pérignon
Ngokukodwa, phakathi kwezilumkiso ezakhutshwa nguDom Pérignon ngaphambi kokufa kwakhe ngowe-1715, kukho ezi zibonakaliso zixabisekileyo:
- khetha iPinot Noir, ngeediliya zamaqunube amnyama, kuba iidiliya ezimhlophe zinika iwayini ukuthambekela okufihlakeleyo kwireferensi;
– qinisekisa ukuba imidiliya ayidluli kwimitha enye ubude kwaye iyavelisa iidiliya ezimbalwa;
- vuna ngokucophelela, uqinisekise ukuba iidiliya zihlala zilungile, zifakwe kwiziqu kunye nezitsha, ukulahla ezo ziqhekekileyo okanye ezityumkileyo;
– thatha iidiliya uye kwisixovulelo ngesandla, ukuphepha ukusetyenziswa kwezilwanyana ezinokuthi ziphazamise kwaye zichithe iidiliya;
– khetha amaqunube ncinane, ezityebileyo kwaye zinencasa kunezo zinkulu;
– sebenza kwangentseni kwaye usebenzise ithuba leentsuku ezinesaqhwithi xa kushushu;
- Ungaze ucinezele iidiliya ngeenyawo zakho kwaye uphephe i-maceration ye-pomace ngokuyimfuneko.