I-Cognac ithathwa njengenye yezona zidumi kwaye zihloniphekile. Kukho inani elincinci lamadoda angayikulixabisa le siselo kwaye akazange alinike ithuba lokukhetha kwimvelaphi yabanye abaninzi. Ewe, kwaye abafazi bafumana ukuba luncedo ekuphandeleni ubuhle. Nangona kunjalo, kuba baninzi kangaka kude kube yimfihlakalo, kunye nento eyenza i-brandy. Akusiyo imfihlo ukuba okuselayo kuvela eFransi. Igama layo livela kwigama elincinane leCognac (Cognac), elisezantsi-ntshona yeFransi.
I-Cognac isiselo esinxilisayo esinomdaka, esiphumo sesiphuzo esiphucukileyo sewayini elimhlophe. Emva kwe-distillation, isiphuzo sigcinwa kwimibhobho ye-oki.
I-teknoloji yemveliso yecognac ingabizwa ngokuthi ubugcisa. Yonke inqubo yokwenza i-cognac ingabelana ngezigaba eziliqela:
- ukuvuna ngokucacileyo iidiliya;
- ukucinywa kwamajikijolo;
- i distillation;
- emi emibhawulweni;
- ukuxuba.
Yintoni eyenziwa yi-cognac? Njengomthetho, umvini oyintloko wokuvelisa i-cognac iindidi ezimhlophe zamagilebhisi "Uni Blanc". Olu luhlu kunye ne-acidity ephezulu, evuthwa ngokukhawuleza. Kwakhona, ezi diliya zinokuthi zichasene nezifo, kwaye ngenxa yoko, isivuno esiphezulu.
Ukongezelela kwi-Uni Blanc, ngokwemvelaphi yokuvelisa i-cognac, iintlobo ezinjengeColombard kunye neFol Blanche nazo zisetyenziswa. Iintlobo zonke zeentlobo zeediliya zizisa iphunga layo kumphunga wesiselo. Ngoko, i-Uni Blanc, inika amaqabunga amabalabala kunye namanqaku angabonakaliyo enuncwane. UFol Blanche - uphucula kakhulu umgangatho wesiselo kunye nokuguga, ukuthunga i-linden kunye ne-violets, kunye no-Colombar-ubukhali kunye namandla. Ukuvunwa kwamagilebhisi, njengomthetho, kuqala ngo-Oktobha. Ngokukhawuleza emva kokuba iqoqo liphelile, ijusi yamagilebhisi linyanzelwa. Kwaye iicrosoft ezinjalo zisetyenziselwa ukunyanzela, ezingagqithisi imbewu yemidiya.
Emva kokuba ijusi ithunyelwe ekutyeni. Ukongeza ushukela kwinkqubo yokunqanda iyanqatshelwe ngokusemthethweni ngumthetho. Le nkqubo ihlala malunga neveki ezi-3 kwaye emva kokupheliswa kwayo, iwayini equlethe i-9% yotywala, kwakunye newayini ene-asidi ephezulu, ithunyelwa kwi-distillation.
Le nkqubo inzima kakhulu ukuchaza kwaye iyenzeka kwi-soyiti ye-distillation cube. Ngenxa yoko, ufumane i-cognac alcohol. Olu lwakhiwo kufuneka lugcinwe kwimibhobho ye-oki ubuncinane ubuncinane kwiminyaka emi-2 kwaye kuphela ke leyo ingabizwa ngokuba yi-cognac. Isixa esiphezulu sokuchasana asipheli. Nangona kunjalo, iingcali ezibandakanya ukuveliswa kwe-cognac, zithi ukuguga oku kusela iminyaka engaphezu kwe-70 akukho mphumo kwizinto ezifanelekileyo.
Imijelo ye-Oak yokuguga esi siphuzo esiphumeleleyo asikhethwa ngethuba. I-Oak - ihlala ihlale ihleli, inesakhiwo esihle kunye neempawu eziphezulu. Iibhokhwe ezizaliswe ngotywala kunye
Baphuza i-cognac kwiilazi ezikhethekileyo zeglasi. Okokuqala, malunga nemizuzu engama-20 iglasi le-cognac lifudumala ngezandla ukunandipha iphunga lesiselo.
ICognac ibetha nge tshokoleji. Ezinye iigourmets zithi i-cognac idibene nekhelelethi, iicuba kunye nekhofi. Kwimeko yoluntu yaseSoviet kukho uluvo olusasazekayo lokuba i-cognac iyalunywe ngokufanelekileyo ngetye lemon. Oku akukwenyani ngokupheleleyo, kuba eli li-citrus linomdla obalaseleyo, oya kubulawa ngokuxutywa yi-cognac.