Ubani owasungula i- i-champagne? Lapho yasungulwa? Futhi into ephawuleka kakhulu, ingabe bewazi ukuthi kwakuyindela eyakwenza nokuthi igama layo kwakungu Dom Pérignon, njengomkhiqizo odumile?
Sivame ukukhuluma ngakho amadoda okholo aye anesandla entuthukweni kwesintu sibonga ukufunda kwabo noma kwabo okutholwe ngokwesayensi. Namuhla sikuxoxela indaba yenye indoda yokholo, nayo, ngokuyifunda kwayo, nayo yaba nesandla ukuthuthuka kobuntu ngendlela ehlukile kanye nomkhakha, kodwa hhayi okubalulekile kulokho. Njengoba kwenza? ukusungula i-champagne. Ingabe kubonakala kukuncane kuwe?
Yasungulwa kuphi i-champagne, eNgilandi noma eFrance?
Nakuba kungebona bonke abavumayo (kamuva sizobona ukuthi kukhona enye inguqulo), umlando we i-champagne namawayini acwebezelayo aqala e hautvillers abbey, enye yezindlu ze-Benedictine ezindala kakhulu emhlabeni. Lesi sakhiwo sisesigodini esingenhla seMarne, engxenyeni esenyakatho-mpumalanga yeFrance, cishe amakhilomitha angu-150 ukusuka eParis. Eduze neReims, ethempelini layo elikhulu amakhosi aseFrance athweswa imiqhele. Isifunda se I-Champagne Kwakukudala, futhi nanamuhla, enye yezindawo ezikhethiwe ezindaweni eziphakeme lapho kutshalwa khona amagilebhisi amahle okwenziwa kwewayini.
Amawayini akhiqizwa esifundeni saseChampagne ayeyizintandokazi zamakhosi aseParis isikhathi eside. Siyazi ukuthi, kuze kube yi-1500, iwayini le-Champagne lalingenalo Bubbles futhi baqhudelana kakhulu namawayini we IBurgundy, ngokuvamile aphumelela kakhulu ngoba kwakulula ukuwahambisa ngaphesheya Marl a EParis. Noma kunjalo, ngasekupheleni kwekhulu leshumi nanhlanu, isimo sezulu eYurophu saqala ukubanda. Lokhu kwehla kwezinga lokushisa kukwazile ukuyiphazamisa kakhulu imboni yewayini.
Ukushintsha kwezinga lokushisa kwashintsha ukukhiqizwa kwewayini
Enyakatho nenkabazwe, ekupheleni kwekhulu leshumi nanhlanu. amazinga okushisa ehla kungazelelwe. Kulo lonke elase-Europe, amanzi amakhulu aba yiqhwa, okuhlanganisa nezimpawu zomhlaba ezinkulu nezindlela zokuhamba njengeThames nemisele yaseVenice. esifundeni se I-Champagne,izulu lavele labanda kunokujwayelekile nje ngesikhathi sokuvuna. Ngenxa yamazinga okushisa aphansi ngesikhathi se-vinification, imvubelo yasakazeka phezu kwamaqoqo ukuze iguqule ushukela okhona ku-must ube utshwala ayengasenaso isikhathi esanele sokwenza umsebenzi wawo.
Ukuze ube nokuvutshelwa okuphelele kuyadingeka ukuba ube nezinga lokushisa elingaphezu kuka-20° C. Ngemva kokupholisa kungazelelwe, inqubo yokuvutshelwa yaqala ukubhidlika ngaphambi kokuba wonke ushukela uguqulwe ube utshwala. Ngokufika kwentwasahlobo, ukuvutshelwa kuyaqala futhi, kulokhu, ngaphakathi kwemiphongolo noma ezinye iziqukathi okufanele zifakwe ebhodleleni. Ukuvutshelwa kwesibili kwakhiqiza okweqile kwe i-carbon dioxide (i-carbon dioxide) eyayivaleleke ezitsheni ikhiqiza amandla amancane... Yile ndlela i-champagne yazalwa ngayo nakuba kunezinguqulo eziningana, njengoba sizobona ngezansi.
Izikhulu zaseFrance azizange ziyithande i-champagne
Izicukuthwane zaseFrance azizange zikwazise lokhu kusebenza kahle, zikubheka njengophawu lokungenzi kahle iwayini. Imakethe yewayini ye I-Champagne wehla kancane kancane futhi ekugcineni walahlekelwa ngokuphelele amawayini we IBurgundy. Amawayini we I-Champagne Base bedlula emakhulwini amabili ezikhathi zobumnyama kwaze kwaba yilapho ISonto LamaKatolika, ababenenzalo enkulu ezivinini za I-Champagne futhi wayebhekene nokuncipha okukhulu kwemali engenayo, wanquma ukulungisa lolu daba. Ku 1668 , iBandla laphathisa indela eneminyaka engu-29 ubudala, UDom Pierre Perignon umsebenzi wokuxazulula inkinga yamabhamuza nokukhiqiza amawayini amile (angacwebezeli) njengalawo abenzi be-champagne abawathola ngempumelelo enjalo esikhathini esidlule. U-Dom Pierre Pérignon, njengomusha i-cellar master kwe-abbey ye Ama-Hautvillers, waqala ukuthuthukisa izindlela ezihlukahlukene zokuqinisa (kodwa hhayi ukuvimbela ngokuphelele) i-fizz.
Susa amagwebu ewayinini bese uqeda ukuwashiya
Ngaleso sikhathi, njengoba u-Dom Pérignon esebenza ukususa amagwebu ewayinini le-Abbey, ukunambitheka kwabantu kwaqala ukushintsha. “Iwayini elicwebezelayo” laba imfashini futhi ngokungazelele lasakazekela emphakathini ophakeme. ENgilandi ngesikhathi sokubusa kukaCharles II (owabusa kusukela ngo-1660 kuya ku-1685 ngesikhathi salokho okubuye kukhunjulwe ngokuthi i-Merry Olde England, “i-England endala ejabulisayo” kwakusanda kuzalwa umphakathi oyinkimbinkimbi owawuhlanganisa nochwepheshe abathile bewayini elicwebezelayo.
UChristopher Merret, umanduleli we-Dom Pérignon champagne
Kubonakala sengathi amawayini acwebezelayo ayesevele ekhona eNgilandi ngendlela ethile okungenani iminyaka engamashumi amabili kuya kwamathathu ngaphambi kokuba akhiqizwe ukuze asetshenziswe kabanzi esifundeni sase-Champagne eFrance. Ngo-December 1662 (eminyakeni eyisithupha ngaphambi kokuba u-Dom Pérignon abe umphathi wezindlu zangasese e-Hautvillers Abbey), indoda eyiNgisi okuthiwa. UChristopher Merret wayebonise iphepha mayelana nendlela yokukhiqiza iwayini elikhazimulayo leRoyal Society yaseLondon esanda kuzalwa.
Kungakhathaliseki ukuthi iFrance yatholakala kanjani i-champagne, ngenxa yamakhaza angazelele ayehlasele izwe, uMerret wathola ukuthi ushukela ukwengeza Wenza amawayini aphundu futhi wandisa amandla awo otshwala, njengoba kuboniswe ngokunembile emsebenzini wakhe. Ngakho-ke, eNgilandi, izicukuthwane eziningi zazizoyala iwayini elisalokhu (hhayi elicwebezelayo) emabhokisini, bese lifaka inani elithile likashukela, bese liyibhodlela. AbaseBrithani babesetshenziselwa ukwengeza ukunambitheka ekudleni naseziphuzweni, kodwa kulokhu, bafaka ushukela hhayi ukunambitheka kodwa ngenjongo ethile yokwenza iwayini elikhazimulayo kanye nokwandisa okuqukethwe kwabo kotshwala.
I-Champagne, noma iwayini elikhazimulayo, lasuka eNgilandi laya eFrance
Emuva eFrance, nawo amalungu esigodlo sasebukhosini baseVersailles ngesikhathi sikaLouis XIV aqala ukwazisa amagwebu ewayini lawo. Ekupheleni kwekhulu le-XNUMX, u-Dom Pérignon wayalwa ukuba ahlehlise imizamo yakhe futhi thuthukisa izindlela zokwandisa ukusebenza kahle kwewayini. Lolu shintsho ekunambithekeni kufanele ukuthi lwamjabulisa kakhulu u-Dom Pérignon; empeleni, kuthiwa lapho eqala ukuzwa iwayini elase lithuthuke kakhulu ngenhlanhla, wabiza ezinye izindela ethi: "Wozani masinyane bafowethu, ngiphuza izinkanyezi!". Nakuba u-Dom Pérignon kwakungeyena yedwa owenza iwayini elimile elicwebezelayo, lizinikele ngokuphumelelayo ekuthuthukiseni amasu amasha okwandisa amandla ewayini, kuze kube yilapho kudalwa i-champagne njengoba siyazi namuhla.
Ubani uPierre Pérignon, ubaba we-champagne?
Ake sixoxe ngakho Pierre Perignon, eyaziwa nangokuthi i-Dom Pérignon (kungakho igama lomkhiqizo owaziwa kakhulu we-champagne), noma indela enedictine owasungula i-champagne Ukutholwa kubangelwa ngokwengxenye ngenhlanhla futhi ngokwengxenye ukuhlakanipha akuthole endimeni yakhe njenge "ummeli" ezivinini zendlu yakhe yezindela. Ungafunda inguqulo ephelele kakhulu (nangesiFulentshi) yendaba yakhe kungobo yomlando ye la I-Union des Maisons de Champagne, esihlanganise izindlu eziyinhloko ezikhiqiza i-champagne kusukela ngo-1882.
Pierre Perignon, owaziwa ngokuthi Dom Perignon, wayengumfundisi waseFrance. Wakhulela eSainte-Menehould, esifundeni sase-Champagne-Ardenne, wakhulela eduze newayini, esebenza ezivinini zikayise nomalume. Ngemva kokuba umpristi, lapho eneminyaka engu-30 ubudala waba umgcini-zimali futhi ophethe izivini zethempeli. I-Benedictine Monastery yaseSaint-Pierre d'Hautvillers: umsebenzi obalulekile wesakhiwo esizisekela ngokuthengisa iwayini laso.
Ummeli ozoqhubeka nokuba ngumsunguli wesinye seziphuzo ezaziwa kakhulu emhlabeni
Eqinisweni, phakathi neminyaka edlule, uPierre Pérignon wayezinikele kuye ukukhethwa kwemivini (kanye nezindlela zokuzihlakulela) ezidingekayo ekudalweni kwe-champagne. I indela yesiFulentshi, wazalelwa e 1638 engekude indawo ye-champagne, ngemva kokugcotshwa kwakhe wangena endlini yezindela I-Saint-Pierre d'Hautvillers lapho ahlala khona kwaze kwaba sekufeni kwakhe ngo-1715.
isigodlo se I-Saint-Pierre d'Hautvillers yagcinwa kuphela ngenxa iminikelo labantu kanye ukudayiswa kweminye imikhiqizo eyenziwe yizindela (kuhlanganise, empeleni, iwayini) kanye nomsebenzi kaDom Pierre Pérignon kwakungowo "procurator", okungukuthi, ukuphatha izindaba ze-abbey futhi lithathe izivini. Ubambe lesi sikhundla phakathi neminyaka emi-47, eqinisekiswa kabusha unyaka ngamunye njengobufakazi bokwaneliseka kwama-abbot ngomsebenzi kaDom Pierre.
Ukusungulwa kwe-champagne
Njengoba sesiphawulile, inganekwane ithi u-Dom Perignon wasungula i- i-champagne kodwa kunezinguqulo ezimbili zamaqiniso.
Eyokuqala ithi, njengoba kuvame ukwenzeka ngezinto eziqanjiwe ezinkulu, ukuzalwa kwe-champagne kwaba inhlanhla. Ngamanye amazwi, kuthiwa, ngemva kokufaka amabhodlela ambalwa ewayini elimhlophe, u-Dom Pérignon waqaphela ukuthi amanye awo ayeqhumile. I-champagne yokuqala yabizwa "Iwayini likaDeveli" besaba ukuthi amabhodlela azoqhuma kungazelelwe, kuhlakazeke ingilazi nhlangothi zonke. Ngakho-ke u-abbot wathola ukuthi kwakukhona indlela yokwenza iwayini elikhazimulayo futhi wathola okwesibili ukuvutshelwa, okungukuthi, inqubo lapho i-carbon dioxide ithuthukiswa khona ngemva kokubhekisela ebhodleleni.
Inguqulo yesibili ithi u-Dom Perignon, umhloli omkhulu, wengezwe kuye propósito ushukela nezimbali ewayinini elimhlophe elisebhodleleni futhi wahlola ukuthi, ngemva kokubhekisela, kungathuthukisa kanjani amabhamuza.
Imfihlo isekukhethweni kwemivini
Okwenza le monki yaseFrance yaseBenedictine ikhunjulwe ngempela ukukhethwa kwe imivini elungele kakhulu i-champagne (Pinot noir, Chardonnay kanye noPinot Meunier). okwakungenzeka ngenxa yakhe ulwazi olujulile lamagilebhisi wendawo okwatholakala kuyo. Eqinisweni, enye inguqulo yendaba kanye nokutholakala kwe-champagne ithi kubonakala sengathi kwase kunezindlela zokwenza iwayini elikhazimulayo nokuthi uPierre Pérignon wayezifunde kwabanye ohambweni lwakhe. Kungakhathaliseki ukuthi inguqulo eyodwa noma enye, kusobala ukuthi umbhali oyinhloko wokutholwa kwakuyindela uPierre Pérignon.
Khona-ke, ukufaneleka kwakhe kungaba yilokho okuba nakho wakha indlela ukufika kulokho esikwazi namuhla njenge-champagne, i-cava noma i-champagne. Kodwa akugcini lapho, uDom Perignon uzinikele kukho "isayensi yewayini" ngaphambi kokuba i-oenology ibe isiyalo ngokwaso. Kuze kube yileso sikhathi, izindlela zokukhiqiza iwayini zazitholakala ngokwamandla kunokuba "ngokwesayensi".
imivini ye-champagne
Asazi ukuthi iyiphi kulezi zinguqulo eyiqiniso. Ucwaningo lwakamuva lubonakala lubonisa ukuthi iwayini elikhazimulayo lalikhona esifundeni se-Champagne kudala ngaphambi kokuzalwa kuka-Pérignon. Nokuthi yena, ohambweni oluya e-Saint-Hilaire abbey, wayethole indlela yokwenza iwayini. iwayini elikhazimulayo. Iqiniso liwukuthi u-Dom Perignon, ngenxa yolwazi lwakhe olujulile lwamagilebhisi wendawo, waba nekhono lokukhetha imivini efanelekile kakhulu yokukhiqiza i-Champagne: I-Pinot Noir , Chardonnay y I-Pinot Meunier. Wethula nezivimbeli zikakhokho zanamuhla futhi wasebenzela ukuphelelisa indlela yokukhiqiza. Ukusiza ekuhlanganiseni ubuhle bomhlaba, obusakhiqizwa nanamuhla ngokulandela iseluleko sakhe, hhayi kuphela ilebula elibizwa ngegama lakhe, kodwa yizo zonke izindawo ezibaluleke kakhulu zewayini emhlabeni.
Iseluleko sikaDom Pérignon
Ikakhulukazi, phakathi kwezixwayiso ezakhishwa uDom Pérignon ngaphambi kokufa kwakhe ngo-1715, kunalezi zinkomba eziyigugu:
- khetha iPinot Noir, ngamagilebhisi amajikijolo amnyama, ngoba amagilebhisi amajikijolo amhlophe anikeza iwayini ukuthambekela okucashile ekubhekiseni;
– qinisekisa ukuthi imivini ayidluli imitha ubude nokuthi iyakhiqiza amagilebhisi ambalwa;
– vuna ngokucophelela, uqinisekise ukuthi amagilebhisi ahlala eqinile, enamathele esiqwini futhi esanda, ulahla lawo aphukile noma aphukile;
– thatha amagilebhisi uwayise emshinini ngesandla, ukugwema ukusetshenziswa kwezilwane ezingaphazamisa futhi zichithe amagilebhisi;
– khetha amajikijolo omncane, ezicebile futhi ezihlwabusayo kunezinkulu;
- sebenza ekuseni kakhulu futhi usebenzise izinsuku ezineziphepho lapho kushisa;
- Ungalokothi ucindezele amagilebhisi ngezinyawo zakho futhi ugweme i-maceration ye-pomace ngokufanele.