Kuuya kwemwedzi yezhizha kunoreva, pakati pezvimwe zvinhu, picnics uye vapi vapeji vane michero yakawanda yekucheka kunotonhora, huku yakakangwa, miriwo yakakangwa, uye kune dzimwe dzakawanda dzevadaidzo. Ndeipi iyo yakanakisisa yewaini yekunwa nayo yose?
MuItaly, Lambrusco, waini isina kuchena inopenya, ndiyo yewaini yakakwana yepikiniki kana BBQ: chiedza, chinonaka, uye zvere.
Iyowo iwaini yekare, inotaurwa neGreek geographer Strabo, uyo akashamiswa nehukuru hwembariro dzakagadzirwa kuti dzive nezvokukohwa, pamwe chete nevanyori vechiRoma Virgil, Pliny, naCato.
Hazvina kunyatsotaura zvakajeka maRambrusco kuti VaRoma vekare vakanga vakaita, asi mumakore ekuma 1300, Bolognese agriculturist Pier de 'Crescenzi akakurukura kukura kwayo, uye kubvira panguva iyoyo masheti akaramba achiimba.
Nenzira yakawanda, Lambrusco iwaini tsvuku ine maitiro ekutanga anokonzera, kuchena, uye kuderera kunwa doro (anenge 11%). Lambrusco inopenya haina kunyanya kududzwa kune yeChampagne kana Franciacorta; iyo fizz inosimuka apo waini inodururwa, zvino inogadziriswa, ichisiya gomba risina simba recheperi kunoperera girazi. Lambrusco inofananawo nechiedza, isina zvakawanda munzira yemainan kana muviri.
Sei uchida Lambrusco?
Nemhaka yokuti inofadza inozorodza, ine ruvara-ruvara-ruvara runogona kusiyanasiyana kubva kune fruity, nerunofadza overtones, kuti runakidze, rine mazano e violets uye heather. Pamusoro pomuromo, ndezvechokwadi, nekunaka michero yakachena uye kupera kwakachena.
Sezvo iine acidic, inofamba zvakanyatsonaka nezvokudya zvine mafuta kana kuti zvine mayonnaise (zvakadai sausages yakabikwa, mbatata yemashizha, nezvimwewo).
Chimwe chinhu chinokosha chokuchengeta mupfungwa ndechokuti Lambrusco inogona kuva yakaoma kana inotapira (zvinomiririra mumwe munhu waini zvicharamba zvichigara gore negore).
Zviri pachena kuti chicken yakakanganiswa newaini inopenya iyo inobva mumaranzi yakachena ichave yakasiyana zvikuru neye imwe yenwa ine waini inotapira iyo inofanirwa kuenda nani nani peach. Nenzira yakanaka, mazita acho anouya kuzokubatsira : Secco inoreva yakaoma, asi mabibile zvinoreva kutapira . Saka verenga zvakanyatsonaka uye kana iwe usina chokwadi, tora bhodhoro usati watenga zvishomanana zvepikiniki yako.
Mhando dzeLambrusco :
Lambrusco inobudiswa muNorthern Italy yeEmilia-Romagna nzvimbo, kunyanya, munzvimbo inobva kuReggio Emilia kusvika Modena, Bologna, uye kusvika Mantova. Kune mhando dzakasiyana dzakasiyana, dzakagadzirwa kubva kumarudzi akasiyana-siyana eRambrusco mazambiringa, ose ayo anouya angave akanaka kana akaoma; mhando dzakasiyana ndeizvi:
- Lambrusco Grasparossa di Castelvetro:
Yakagadzirwa muruwa rweModena, kubva kuGrasparossa varietal, uye kusvika 15% Uva d'Oro kana mamwe maMarbrusco akasiyana-siyana. Tsvuku ine violet inotaridzika, inofadza asi evanescent inopenya, inonzi yakawanda fruity bouquet, uye (yeLambrusco) yakawanda tanic structure. - Lambrusco di Sorbara:
Iwaini yakagadzirwa mudunhu reModena kubva 60% Sorbara uye 40% Salamino mazambiringa. Ruby kune garnet tsvuku, inofadza asi evanescent inopenya, maruva ane maruva ane violet overtones, uye asidi yakajeka iyo inotakurawo mumuromo. Pamarudzi akasiyana-siyana aRambruschi, ndiyo yakanyanyisa, uye yakakodzerwa zvakakwana nemafuta akaviriswa.
- Lambrusco Salamino di Santa Croce:
Iwaini inoberekwa mudunhu reModena, kubva kuSalamino varietal, uye kusvika kune 15% zvimwe zvakasiyana-siyana kana Uva d'Oro . Ruby tsvuku, ine hupenyu asi evanescent inopenya, maruva akawanda kwazvo, uye humwe hutano kupfuura mamwe maRambruschi. - Lambrusco Reggiano:
Yakagadzirwa neRambrusco (Marani, Salamino, Montericco uye Maestri varietals), uye kusvika 15% Ancellotta mazambiringa. Kubva pamuchenje mutsvuku kusvika kune mutsvuku mutsvuku nemuvara nemuchena uye unogara kwenguva refu, unofadza maruva, uye muviri wakachena. - Lambrusco Mantovano:
Yakabudiswa neLambrusco (iyo Viadanse, Maestri, Marani naSalamino zvakasiyana-siyana), pamwe neAncellotta uye Fortana mazambiringa. Ruby tsvuku, ine muto wakawanda une violet overtones. - Lambrusco Rosato:
Chimiro cheRambrusco rosé, chikamu chaviriswa kubva pahombodo kuti chibudise waini yakajeka. Iri ndiro waini itsva iyo iri kuwana mukuzivikanwa.
Zvose zvewaini zvinofanira kunwa vaduku.
Nokuda kwechimwe chinhu chakasiyana kwazvo, edza Tiziano, iyo Supertuscan yakagadzirwa naRietine, chidhinha chiduku mukishi yeGaiole muChianti. "Ndakasarudza kuti kana ndaizoenda kune imwe shanduka yewaini (imwe izwi raStutuscan, kana kuti tafura yewaini ) Ndingaitawo chimwe chinhu chakasiyana chaizvo," muridzi wacho akandiudza, achitsanangura kuti anoshandisa yakasiyana-siyana yeLambrusco, inobereka zvikamu zviduku zvemazambiringa akaparadzana zvakapararira, uye anozvicheka neenzana rakaenzana reMerlot. Iwaini ichiripo, pane kungopenya, nemafuta anokonzera uye fodya inoburitswa mumuchengetedzo, uye zvinoshamisa kuti zvakapfuma mumuromo, nemichero yakawanda yakaibva. Iyo inogara yakareba zvakanaka, uye inopa chiratidzo chakanakisisa chemaRambrusco mazambiringa anokwanisa kubereka waini kune dzimwe nguva dzakakomba.
[Yakagadziridzwa naDanette St. Onge.]