Nangona ndibuze abambalwa kubantu ababeme ecaleni kwam malunga nokukhetha kwabo ukwenza kule mpelaveki igqibeleleyo, andiphumelelanga kwaphela ekufundeni inkuthazo (ii) zabo. Mhlawumbi yayilithuba lokudibana ne umntu odumileyo uPascaline Lepeltier owongwe ngewonga ngobungcali bakhe bewayini kunye nokutya; mhlawumbi yayiyinyani yokuba lo msitho ububanjelwe kwi-Consulate yaseFransi entle, okanye abakhoyo bathanda nje ukonwabela. iglasi yewayini yesiFrentshi ngempelaveki. Nokuba yeyiphi inkuthazo, umsitho ubumhle, iiwayini zabaleka ukusuka kumdla ukuya kokumangalisayo kwaye ukuba inkqubo iphindwe kabini, ndiya kuba phakathi kwabokuqala ukuya kwi-RSVP.
Ngoku. Malunga neeWini
2017 Le Rocher des Violette, Montlouis-sur-Loire Petillant Original
(Ibengezela ngokwendalo). 100 Chenin Blanc
UXavier Weisskopf waqala i-Le Rocher des Violette ngo-2005. Wafunda ukwenza iwayini e-Chablis nase-Beune efumana isidanga kwi-viticulture kunye ne-oenology. Umsebenzi wakhe wokuqala wayekunye noLouis Barruol eGigondas, umvelisi weChateau de Saint Cosme, apho waba nguChef du Cave, esenza iivintage ezine ngexesha lakhe neChateau.
Ukuthanda kwakhe uChenin Blanc kwamzisa kwicandelo laseSaint Martine le Beau laseMontlouis (lijongene neVouvray ngaphesheya kweLoire), indawo ethathwa njengelinye lamagama amabini amakhulu ewayini emhlophe eTouraine. Ngeli xesha, le ndawo iyimbali yayingaxatyiswa kwaye i-Weisskopf yakwazi ukufumana iihektare ezingama-22.5 zemidiliya emidala engcwele kuquka i-10-acre ipasile ye-Chenin evuthiweyo kudongwe kunye ne-silex phezu komhlaba we-limestone, kunye nesiseko samatye senkulungwane ye-15, ekuqaleni. inkwali egrunjwe nzulu kwibhanki yekalika kaLoire yetshokhwe e-Amboise (idla ngokutyalwa phambi kweWW11). Umsebenzi wakhe: ukwenza iwayini ezicacileyo kunye nokugxila. Yonke imidiliya yakhe inesiqinisekiso se-organic, evumela le midiliya ixabisekileyo imidala ukuba ibonise ubunyani bayo. Intanda-bulumko yakhe yesiNtu idlulela kwigumbi elingaphantsi komhlaba apho ukusebenzisa kwakhe imiphanda emidala kubonisa ukufuna kwakhe amava okwenyani eChenin.
Iidiliya zithenwa ukuze kufumaneke izivuno eziphantsi ezingama 30-35 hektolitha ngehektare nganye (imithi emidala inika malunga ne 25 hs/ha) kwaye isivuno siqhutywa ngesandla. Imiphanda yokhuni ikhethwa ngaphezu kwentsimbi yokutshintshiselana ngeoksijini enikelwa ngomthi ogcina ngononophelo iziqhamo ngaphandle kokuvumela um-oki ungene.
Imvelaphi yePetillant
I-Petillant Originel (iPeti-Nap; i-natural bubbling) yenziwa kusetyenziswa i-methode ancestrale apho iwayini ifakwa ebhotileni phambi kokuba kugqitywe ukuvutshelwa kokuqala ngaphandle kokufakwa kwegwele lesibini okanye iswekile. Le ndlela yakudala ivelisa iwayini elula, ehlwahlwazayo ngakumbi enamafu ngokwesiko, engahluzwanga kwaye enokugqunywa kwaye ingabotshwa.
Inkqubo yePetillant Originel luphawu oluthile olwenziwe yi Montlouis sur Loire vignerons ngo 2007. Ukuze ulungele ukutyunjwa iwayini kufuneka yenziwe NGAPHANDLE kodityaniso lwe yeast kwaye NGAPHANDLE kodityaniso lwe liqueur de tirage (idosi yeswekile eyongeziweyo ngelo xesha. yokufaka ibhotile ukunika ukuvubela okuqhubekayo ukunyusa) okanye i-liquer d'expedition (iswekile eyongeziweyo ngexesha lokukhupha). Iwayini KUFUNEKA yenziwe ngeediliya zokuqala, iswekile yazo kunye neminyaka yemveli.
I-2017 Le Rocher des Violette Petillant yokuqala yaqinisekiswa ukuba i-organic kunye ne-100 yepesenti ye-Chenin Blanc ekhuliswe kwi-dongwe-limestone ukusuka kwi-40+ yeminyaka emidiliya ubudala. Isinye esithathwini sewayini sibiliswa kwiivathi zomthi ezindala, 2/3 kwiitanki zentsimbi engatyiwayo. Ifakwe ebhotileni kunye negwele lemveli, idosi ye-zero.
Umthubi wayo oluhlaza onombala oluhlaza okhanyayo ubalaseliswa ngamaqamza athambileyo ukuyolisa iliso; impumlo ibona imelon, iapile elimthubi, isitrasi esilula, ingca yelamuni, kunye nejinja. Inkalakahla ifumana amanqaku eentyantyambo kunye nebrioche, ephuculwe ngamagqabantshintshi obusi. Yomile ngeasidi ephezulu, la mava amnandi adityaniswa nesalmon, iinkukhu, iitshizi ezithambileyo nezithambileyo.
© UGqirha Elinor Garely. Inqaku lelungelo lokushicilela, kubandakanya iifoto, alinakuphinda liveliswe ngaphandle kwemvume ebhaliweyo evela kumbhali.
INTO ONOKUYITHATHA KWELI NQAKU:
- To qualify for the designation the wine must be made WITHOUT the addition of yeast and WITHOUT the addition of liqueur de tirage (a dose of sugar added at the time of bottling to give the ongoing fermentation a boost) or liquer d'expedition (sugar added at the moment of disgorgement).
- Perhaps it was the fact that the event was held at the beautiful French Consulate, or maybe the attendees just like to enjoy a glass of French wine on a weekend.
- Whatever the incentive, the event was terrific, the wines ran from interesting to wonderful and should the program be repeated, I will be among the first to RSVP.
