Culinary inkcubeko Iindaba zase-Itali eziQhekezayo iindaba Tourism Iindaba zeWired Travel komzila Ngoku Iiwayini kunye neMimoya

Wine Rich Italy Akukho Nto Entsha: Iidiliya Go Native

Umculi: Miki De Goodaboom

I-Itali kuphela kwelizwe eline-viticulture kuyo yonke imimandla yayo, ukusuka kunxweme lolwandle olufumileyo ukuya kumazantsi eeNtaba ze-Apennine, iiAlps zase-Italiya kunye neeDolomites. Imidiliya ikhula ukusuka kububanzi obuyi-36 degrees kwisiqithi esisemazantsi ePantelleria ukuya kutsho malunga nama-47 degrees kwintlambo yeAlpine yaseValtelina.

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  1. Zikhula kwiindawo ezahlukeneyo kakhulu ze-pedoclimate (i-microclimate ngaphakathi komhlaba edibanisa iziphumo ezidibeneyo zobushushu, umthamo wamanzi kunye nokungena umoya).
  2. Phantse i-28 pesenti yeentlobo zediliya zehlabathi zivela eItali.
  3. Ngaphezulu kweepesenti ezingama-85 zomhlaba wase-Italiyane uzinikele ekulimeni i-viticulture eneentlobo ezide zasekwa (nangona kungekho ntlobo zibalaseleyo).

Ngaba inokubakho iwayini ngaphandle kwe-Itali?

Kunika umdla ukuqaphela ukuba xa kujongwa iipolitiki zelizwe (ukuya kutsho kwisiqingatha sesibini senkulungwane ye-19), kunye nokubaluleka kweemarike zalapha ekhaya (emva nje kweyee-1970s), ukuba iyantlukwano yeemeko zokukhula ikhokelele i-Italiya ekulondolozeni indawo yokuhlala. ilifa elityebileyo kakhulu leentlobo zeediliya ezikhoyo ukusukela ekuqaleni kwexesha.

Iiwayini zahlukeneyo kwaye ziyinkimbinkimbi

ISangiovese, umdiliya obomvu wase Italy okhuliswe kakhulu kwilizwe jikelele, ayigqume i 12 pesenti yendawo yokulima komdiliya, ngelixa umdiliya omhlophe, iTrebbiano Toscano, yenza umdiliya ongaphantsi kwe 7 pesenti, nto leyo eyenza indlela yokukhula kwewayini yase Italy yahluke ngendlela emangalisayo. Ingcali yeAmpelologist u-Anna Schneider uqikelele ukuba kukho malunga nama-2000 eentlobo zediliya zemveli ezilinywayo e-Italy (ukusukela ngo-2006). Ezinye iingcali zicebisa ukuba malunga ne-1000 leentlobo zediliya ezilinywayo eItali ziye zachongwa ngokwemfuza kwaye ezingama-600 zisetyenziselwa ukwenza. iiwayini ngamanani abalulekileyo kurhwebo.

Ubhaliso lweSizwe lweendidi zeediliya

Ukuba udidi lomdiliya aludweliswanga kwiRejistri yeSizwe, akukho mathiriyeli yezityalo ukusuka kudidi olunokuthi lwenziwe lufumaneke ukuze lusasazwe kwiindawo zorhwebo. Ngoku kukho iindidi zediliya ezisemthethweni ezingama-461, kodwa abantu babucala kunye namaziko asebenza ukubandakanya ezinye. Kumashumi amabini aphezulu ediliya ezilinywayo e Italy, ezili 16 zezomdiliya kwaye ezine zamazwe ngamazwe (Merlot, Chardonnay, Pinot Grigio kunye ne Cabernet Sauvignon) kunye ne Merlot kunye ne Chardonnay kwishumi eliphezulu.

Iindidi zediliya: Zohlulwe zibe ziindidi ezintathu

  1. Umthonyama (okanye umthonyama)
  • Amazwe ngamazwe (okanye angaphandle)
  • zeMveli

Iidiliya zithathwa njengemveli ukuba "zizalelwe" kwindawo ethile kwaye zihlala zinxulunyaniswa naloo ndawo kuphela. Kusenokwenzeka ukuba uninzi olubizwa ngokuba "yidiliya yemveli yase-Italian" eneneni imvelaphi yamaGrike okanye kuMbindi Mpuma, ethengwe kumazwe angaphandle ngamajoni abuyileyo aseRoma, abarhwebi baseFenike ababehamba ngolwandle kunye nabakholoni bamaGrike. U-Ian D'Agata wagqiba kwelokuba, “Ngokoqobo, hayi zonke Iidiliya zaseItali ke ngoko zemveli ngokwenyani kwaye inokuba ligama elingcono lokuchaza ezo ndidi zemveli ezinemvelaphi engeyoyamaTaliyane ngokungathandabuzekiyo…”

Buthathaka

Iidiliya zemveli (ngokungafaniyo neCabernet Sauvignon kunye neChardonnay) aziqini kwaye ziphenjelelwa lula yi:

  1. Umhlaba
  • Virus
  • Iindlela zakudala zokwenza iwayini (oko kukuthi, ukukha zonke iidiliya ngaxeshanye, nokuba zikhule kangakanani na)
  • Ukungabikho kococeko kwi-cellar (okunegalelo ekonakaleni kwewayini)
  • Imo iyatshintsha
  • Ukuvuthwa okungaqhelekanga kweediliya

Isiphumo (kwezinye iimeko):

  1. Incasa yewayini yokuqala yase Italy yahlukile kuneyangoku
  • Imidiliya ivelisa izithungu ezikrweqeneyo ivumela imveliso yomthamo omncinci
  • Iintlobo ezifunekayo zezinye iindidi zifakwe ioksijini ngokupheleleyo kwaye ayinayo iasidi ebonisa iwayini ezibuthuntu, ezicaba
  • Imidiliya ivuthwa ngamaxesha ahlukeneyo kunye namaqunube aluhlaza angekavuthwa ecaleni kwalawo avuthwe ngokupheleleyo. Amaqunube angekavuthwa anokususwa; nangona kunjalo, yinkqubo ebiza imali eninzi, echitha ixesha eyenziwa ngesandla okanye ngomatshini wokukhetha obiza kakhulu. Ukuba ukuhlelwa akwenziwanga, iwayini enesiphumo inokuba nevumba eliluhlaza kunye nencasa yemifuno.
  • Ubuchule bale mihla bokwenza iwayini bunokuba yingozi kwimidiliya yemveli yase Italy kwaye indima ye yeast ingajongelwa phantsi. Iintlobo ezahlukeneyo zegwele ezisetyenziselwa ukubiliswa kotywala zinokukhokelela kwiziphumo ezahlukeneyo ze-enological naxa kusetyenziswe uhlobo olunye lomdiliya, olukhuliswe kumhlaba ofanayo.

Iindidi zeediliya zeNative (Culated)

1.            Aglianico del Taburno DOCG (La Fortezza Soc. Agr. Srl). Yasekwa njenge-DOC ngo-1986; ibe yi-DOCG ngo-2011. Inzalelwane yaseCampania, i-Basilicata (imimandla esemazantsi) umdiliya uvelisa iibomvu ezigcweleyo kunye neerozi. Kunye neSangiovese kunye neNebbiolo, iAglianico yenye yeentlobo ezintathu eziphambili zaseItali. Rhoqo iwayini iphuma kolu ndidi ibizwa ngokuba yi Barolo yase Mzantsi ngenxa yesakhono sayo sokuvelisa iwayini ezicocwe kakhulu, ezintsonkothileyo. Iwayini eveliswa kwi Aglianico yi garnet enzulu esweni kunye netshokholethi kunye namavumba amnandi eplam kwaye ithande ukuba nomzimba opheleleyo kunye nokulukwa okuqinileyo, iasidi ephezulu kunye nokuguga okuhle. Njengoko ikhula, isiqhamo sibonakala ngakumbi kwaye i-tannins ilinganisela ngakumbi.

2.            La Fortezza. 100 ekhulwini Aglianico del Taburno DOCG. I-Ruby ebomvu kwiso, impumlo ifumana ivumba lamaqunube amnyama asendle. Ithambile kwinkalakahla kunye namanqaku amnandi ejam yecherry emnyama. Iidiliya zivunwa ngesandla ekupheleni kuka-Oktobha kwaye zichitha iinyanga ezi-8 kwintsimbi, iinyanga ezili-10 ezongezelelweyo kwi-barrique kwaye emva koko kwimibhobho. Le wayini ifuna ukuncitshiswa kwangethuba phambi kokuba irhaxwe. Khonza ngepasta, inyama (ingakumbi irosti, isityu kunye nesosi) kunye/okanye itshizi endala.

3.            Lambrusco Modena DOC (Cantina Ventiventi Societa Agricola Il Borghetto). Iidiliya kufuneka zikhuliswe kwiphondo laseModena kwaye ziquka ezi ntlobo zilandelayo (85-100 ekhulwini): Grasparossa Lambrusco, Lambrusco Salami, Lambrusco di Sorbara, Lambrusco Marani, Lambrusco Maestri, Lambrusco Montericco, Oliva Lambrusco (esetyenziswa yedwa okanye ngokuvunyelwa ukongezwa kweAncellotta ngombala) iidiliya, iMalbo Gentile kunye/okanye iidiliya zeFontana (ukuya kwi-15 yepesenti). Imidiliya ivelisa iwayini ebomvu ehlwahlwazayo enombala werubhi, ivumba elithozamisayo kunye nobumnandi kwinkalakahla eyomelezwe ngamanqaku entyatyambo.

Imozulu ishushu kunye nehlobo elishushu kunye nobusika obubandayo. Umhlaba okwithafa lase-Emilia Romagna utyebile kwiityuwa zeminerali kwaye izidiliya ezisentabeni zilawulwa ludongwe olunesanti, ukuvelisa iwayini ezikhaphukhaphu kwaye zonwatyelwa ngoxa ziselula.

Iwayini zingakhula ebhotileni kwaye zihlala zivundiswa kusetyenziswa iindlela zesintu. Ukucofa akunako ukudlula iilitha ezingama-80 ezingaphezulu kancinci kuneChampagne. Ukuvubela kwenzeka kumaqondo obushushu asezantsi (23-25 ​​degrees) ukugcina amavumba amatsha eziqhamo kunye nokukhupha inani elincinci le-tannins.

•             Cantina Ventiventi Rose Lambrusco Di Modenado. 100 ekhulwini Sorbara iidiliya.

Usapho lakwaRazzaboni luphethe esi sidiliya kumasipala waseModenese eMedolla. Isidiliya sisebenzisa iMetodo Classico, sisenza iwayini ezintsha nezikhethekileyo. Isiqinisekiso se-organic ngo-2019, ukuvuna ngoomatshini kucwangciselwe ezona yure zibandayo zemini. Iidiliya ziyapholiswa kwaye zicinezelwe. Ukuvuthwa kuqhutyelwa phantsi kwamaqondo okushisa alawulwayo kwinsimbi engenasici kunye nokulungiswa okubandayo okude kwintsimbi. Ukongezwa kwe-must kunye ne-second fermentation kwibhotile kwenziwa phantsi kobushushu obulawulwayo.

Ipinki ethambileyo kwiliso, eneziqhamo ezibomvu ezivuza impumlo. Ithambile kwaye inencasa kwinkalakahla elungelelaniswe yiminerali. I-perlage epholileyo kwaye eqhubekayo yongeza ubutsha. Dibanisa nokutya kwaselwandle.

4.            Trebbiano d'Abruzzo DOC (efana neFrench Ugni Blanc)

IAbruzzo ngummandla wewayini obekwe kumbindi-mpuma weItali ngaselunxwemeni loLwandle lweAdriatic. Ngokwemithetho esemthethweni ye-DOC, iwayini ye-Trebbiano d'Abruzzo kufuneka yenziwe ubuncinane ukusuka kwi-85 - 100 yepesenti ye-Trebbiano Toscano okanye i-Trebbiano Abruzzese okanye indibaniselwano yamaqela amabini.

Umdiliya we Trebbiano d'Abruzzo wabhalwa ngomnyaka ka 1856 ngu Raffaele Sersante owaqaphela ukuthandwa nokuxhaphaka kwendidi yomdiliya kwizidiliya. Ngumdiliya we wayini emhlophe evelisa isivuno esiphezulu nemvelaphi yase Mzantsi-Mpuma ye Meditera. Ikhula kakuhle kumhlaba we-argillo-calcareous. Ngoku izityalo zithatha ngaphezu kwesiqingatha sewayini ezimhlophe elizweni.

Iwayini zigolide ngombala, zihlala zomile kwaye zineziqhamo-phambili kunye nesiqhamo esithambileyo seziqhamo ezimthubi, iiapile, i-lemon zest kunye neentyatyambo ezimhlophe ukuya empumlweni. Inkalakahla ifumana iasidi elungeleleneyo, ekhuthazayo, echuliweyo, iiplums ezintle ezityheli. Abanye abavelisi basebenzisa i-barrel fermentation kunye/okanye ukuvuthwa komphanda ukongeza ubunzima, ubunzulu kunye nomzimba. Yeyokuphela kwe-DOC e-Abruzzo esebenza ngokukodwa kwiwayini emhlophe. Sela umncinci kwaye ubanda. Dibanisa kunye ne-pasta yokutya kwaselwandle, i-risotto, isuphu yemifuno, intlanzi ebhakwe kwi-oven okanye eyosiweyo.

•             Azienda Vinicola Talmonti. 100 ekhulwini Trebbiano

Yaqalwa yintsapho yakwaDi Tonno e-Abruzzi isidiliya esiziihektare ezingama-32 senziwe ngodongwe lwekalika, umhlaba owenziwe ngecalcareous owakhiwe kwaye ugalelwe amanzi, iimitha ezingama-300 ngaphezu komphakamo wolwandle. Ukukhethwa ngononophelo kweediliya kwenziwa ekuqaleni kukaSeptemba. Amadiza omdiliya ayasuswa kwaye alandelwe yimaceration emfutshane ebandayo yediliya etyumkileyo ngentsimbi engenastainless kulandele ukucofa okuthambileyo kunye nokunqunyulwa kwe must. Ukubiliswa kotywala kunye negwele elikhethiweyo lihlala iintsuku ezili-10; ukufakwa kweebhotile kwenzeka kwiinyanga ezimbalwa emva kokuvuna.

Umbala we-straw ophaphathekileyo kunye nombala oluhlaza okhanyayo uyonwabisa iliso, ubonisa i-bouquet etyebileyo eyomelezwe ngamavumba eentyatyambo e-violets aneengcebiso zeapile, icherry kunye nepesika empumlweni. Ixesha elifutshane elichithwa kwi-barrel livelisa iwayini kunye neetannins ezixineneyo kodwa zingabonakali kwaye isiphelo sinobuqhophololo, sicocekile kwaye sisitsha. Khonza njenge-aperitif kunye / okanye kunye nenkukhu, ukutya kwaselwandle, inyama yehagu okanye i-ham.

5.            Aglianico Riserva (La Guardiense – Sannio 2014)

IAglianico ngumdiliya omnyama okhuliswe kwingingqi ezisemazantsi e Italy (Basilicata kunye ne Campania). Kucingelwa ukuba yavela eGrisi kwaye yalinywa ngamaPhocians ukusuka kumdiliya weminyanya ongaziwayo; nangona kunjalo, uhlalutyo lweDNA lwangoku aluyixhasi le mbono njengoko ibonakalisa ubudlelwane obuncinci kwezinye iintlobo zediliya zamaGrike. Uluhlu lwaqala ukuvela ngokushicilelwa njenge-feminine plural Aglianiche (1520). Isazi ngenzululwazi ngeZifundo ngeZifundo uDenis Duboudieu ufumanise ukuba “iAglianico isenokuba ngowona mdiliya unembali yabathengi inde.” Yayisetyenziselwa ukwenza iwayini yeFalemian ngamaxesha amaRoma, eyona wayini idumileyo yayiveliswa kwiRoma yamandulo kwaye yayigqalwa ngokuncomekayo nguPliny Omdala.

I-Agianico yiwayini ebomvu enesakhiwo, iasidi ephilayo kunye nokukwazi ukuguga. Amavumba eentyatyambo, kwaye ngamanye amaxesha iitannins ezingangenekiyo ziyangena ngelixa zizama ukonwabela ubumbiwa obunencasa. Iyaguquguquka, kwaye iwayini eziphuma kolu ndidi zingonwatyelwa ziselula nabudala kakuhle. Rhoqo xa uthelekisa ne Nebbiolo, umdiliya omkhulu we Barolo kunye ne Barbaresco. Idityaniswe nommandla weCampania kumazantsi e-Itali ukusuka kuLwandle lwaseTyrrhenian kubandakanya iNaples, iPompeii, unxweme lwaseAmalfi, iSalerno kunye nePaestrum. Iyakhula kwi-Basilicata.

(La Guardiense - Sannio 2014). 100 ekhulwini Aglianico

Iliso livuyiswa bumbala obomvu obunzulu kunye nobumnyama ngelixa impumlo ibona i-cherry exutywe ne-vanilla (isuka kwimibhobho), ehlanganiswe namanqaku aneziqholo. Inkalakahla yonwatyiswa ngeetannins ezidala amava encasa ethambileyo nesilika.

Imidiliya ivunwa kwisiqingatha sesibini sika October. I-Maceration kwiikhumba iintsuku ze-18 kunye nokupompa okumbalwa kwansuku zonke, i-20 yepesenti yopha. I-apres-ski egqibeleleyo; dibanisa ipasta / isosi yenyama, isuphu yemifuno, isinqe sehagu, inyama eyosiweyo yegusha, kunye nenyama ephilileyo.

6.            Sfozato (ukunyanzeliswa komdiliya) DOCG

I-Sfozato ivelisa iwayini ebomvu enamandla esekwe kudidi lomdiliya we Nebbiolo e Valtellina, isithili esikwingingqi ye Lombardy kumantla e Italy. Ifezekisa amanqanaba aphezulu otywala kunye nokugxila okukhulu ngokomisa iidiliya (passito). Iidiliya ezingcono kakhulu zikhethiwe kwaye nawaphi na amajikijolo abolileyo okanye awonakeleyo kufuneka asuswe njengoko inkqubo yokomisa igxininisa ukungafezeki.

Zonke izithungu zondlalwa kwiimethi zomqunu kwiindawo ezisele zingena umoya kakuhle apho zihlala iinyanga ezi-3-4, iqunube ngalinye lilahlekelwa malunga ne-40 yepesenti yobunzima balo ngenxa yokumka kwamanzi okuba ngumphunga okugxininisa iswekile yendalo yomdiliya. Ijusi ijika ibe sisiraphu eswiti kwaye iSforzato yakudala ivelisa iwayini epheleleyo, enxilisayo kakhulu kwaye ityebile kwincasa ehambisa amavumba amnandi espice esiswiti (okt, i-licorice, i-cloves kunye nesinamon), iiplums ezityiweyo, iiprunes kunye neerasintyisi ngokunjalo. iingcebiso zetela kunye neerozi.

•             Azienda Agricola Alberto Marsetti

Intsimi yomdiliya yasekwa ngo 1986 ngu Alberto Marsetti kwaye ukholelwa ukuba iNebbiolo inobutyebi bencasa enemeko zemozulu ezifanelekileyo. Intsimi yeehektare ezili-10 ifumaneka eSondrio apho umhlaba unesanti ngenxa yokuqhekeka kwamatye angaphaya.

ISfursat della Valtellina DOCG yeyona indala kwiiwayini zeValtellina. U-Ortensio Lando (1540) wayicaphula kunye namanye amaxwebhu phawula i-Sforzato ekuqaleni kwe-1300. Iwayini yayilungiselelwe ukusetyenziswa kwintsapho kwaye ilawulwa njengeyeza lokubuyisela izifo. Namhlanje oludidi lwaziwa njenge wayini yase Valtellina. Ubudala kwii-barriques, iwayini ivelisa ivumba elimnandi le-morello-cherry etywaleni kunye ne-tannins ethambileyo kunye ne-asidi elungileyo. Dibanisa netshokholethi emnyama.

Ikamva Leediliya Zomthonyama

Umdiliya onqabileyo waziwa ngamagama amaninzi aquka ukufihlakala, esoteric, isimanga, imveli, i-autochthonous okanye elityelweyo. Umthengi oqhelekileyo wewayini unokuzibuza ukuba kutheni ii-somms okanye ii-wine geeks zivuya kakhulu "ngokufumanisa" umdiliya wakudala. Kubalulekile ukuqaphela ukuba ukusela iwayini eyenziwe ngomdiliya ongacacanga ngokuqinisekileyo "kuphezulu" njengoko kunika inqaku lomahluko kunye nokutshintsha kwencasa kumntu osela iwayini. Iyantlukwano isanda kwimfuno kwihlabathi lewayini kwaye amandla angamakhulu (okanye amawaka) eentlobo zediliya ayibalulekanga nje kuphela njengomsebenzi, ukugcinwa kweyantlukwano kwihlabathi lezityalo, kodwa ikwabonelela ngomda wokhuselo xa ujongana nokufudumala kwehlabathi.

Imimandla yewayini kulo lonke elaseYurophu iqalise iindawo zokugcina izityalo ezinqabileyo zemveli. Emazantsi eFransi, iDomaine de Vassal, indawo yokugcina abantwana bakarhulumente (1878) igcina malunga neentlobo ezingama-7800, eyona ngqokelela inkulu ehlabathini. E-Savoie, eFransi, i-Alpine Ampelography Centre ikhangela iintlobo ezinqabileyo. Inenursery yayo, yenza micro-vinification's kwaye ibamba inkomfa yonyaka. IWine Mosaic, yaqalwa ngu Lean-Luc Etievent kunye no Arnaud Daphy, ikhuthaza ukukhuselwa kwendidi zediliya zakuqala zase Mediterranean.

Abaninzi "abagcini beediliya" bakholelwa ukuba utshintsho lwemozulu luya kufuna ukuba iidiliya ezahlukeneyo zilinywe kwixesha elizayo, ezo zivuthwa ngokukhawuleza, zitshiswa lilanga ngokulula okanye zinike ubumuncu obungcono okanye ukwakheka kwetannic kuneentlobo eziqhelekileyo. Iindidi ezindala ziyehla ngenxa yeziphumo ezibi zemveliso kwaye iintlobo eziqhelekileyo zisemngciphekweni wokutshintsha kwemozulu. Ilizwe lewayini lizama ukulungela utshintsho kunye nokuvuselela iintlobo ezindala zezisombululo ezitsha.

© UGqirha Elinor Garely. Inqaku lelungelo lokushicilela, kubandakanya iifoto, alinakuphinda liveliswe ngaphandle kwemvume ebhaliweyo evela kumbhali.

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