Ingabe unesithukuthezi ngewayini nobhiya? Ukhathele ingcindezi ehambisana nokubeka i-oda lewayini esitolo sewayini noma ukunquma ubhiya wezandla ofanele wokumataniswa nesidlo sakusihlwa endaweni yokudlela? Jabulani! Kukhona ingane entsha ebhulokhini, esuka eSpain ngqo: I-Apple Cider.
Umlando weCider
Kucatshangwa ukuthi i-cider yayaziwa kakhulu ngamaHeberu, amaGibhithe namaGreki. U-Plinio (23-79 AD) ukhuluma ngeziphuzo ezenziwe ngamapheya nama-apula futhi ukhuluma ngewayini, “…isiphuzo esivamile sendawo”; U-Estrabon, eminyakeni engaba ngu-60 ngaphambi kukaKristu, ubhala ukuthi ama-Astures ayesebenzisa i-cider ngenxa yokuthi ayenewayini elincane kuyilapho iPalladium (yekhulu le-3) ithola ukuthi amaRoma ayelungisa iwayini eliphakathi kwewayini futhi ahlanganisa nemininingwane yokulikhiqiza. Ubufakazi bokuqala mayelana ne-cider eyenziwe e-Asturies babuvela kusazi sendawo yamaGreki uStrabo ngo-60 BC.
I-Sidra (i-cider) evela esifundeni sase-Espana Verde e-Spain isukela ekupheleni kwekhulu le-11 lapho indawo yayingakulungele ukulinywa kwamagilebhisi. Abalimi batshala amasimu ezithelo zama-apula esikhundleni samagilebhisi futhi baqala ukukhiqiza ama-cider. Ngokuhamba kwesikhathi, i-Asturias kanye nesifunda sase-Basque zakha isiko eliqinile le-cider futhi manje indawo ichaza i-cider yaseSpain ne-Asturias ebhekele ngaphezu kwamaphesenti angu-80 wawo wonke umkhiqizo. Izakhamizi ze-Principality of Asturias zidla amalitha angama-54 (amalitha ayi-14.26) ngomuntu ngamunye ngonyaka.
Izici ezihlukile
I-cider yaseSpain (i-Sidra) ihlukaniswa emikhiqizweni efanayo eyenziwe e-USA, UK nase-France ngezici ezilandelayo:
1. Evelele imvubelo zasendle uhlamvu
2. Eyomile, isiphetho se-tannic
3. Kuvutshelwe ngokwemvelo, ngaphandle koshukela owengeziwe noma okoshukela futhi ngokuvamile kumile, hhayi ukucwebezela
4. Ibonisa ama-acidic, ama-flavour ayinkimbinkimbi, ama-musty
5. Inikezwe ngebhodlela elijwayelekile elingu-750ml
6. “Ukuphonsa i-cider.” Esikhundleni sokuvula ibhodlela futhi ilivumele liphefumule, iseva ithulula i-cider ukusuka ekuphakameni okungaba amafidi angu-3 ukuze iphefumule futhi ithuthukise iphunga nokunambitha.
Izitayela zeSidra
1. Sidra Natural. Isitayela sendabuko esomile isisidi esiqinile esivutshelwe imvubelo yomdabu (etholakala kuma-apula, emasimini ezithelo nakuma-cider); ibhodlela ngaphandle kokuhlunga; ukuphuza utshwala obuphansi (amaphesenti angu-5-8); umhlaba futhi rustic emehlweni nolwanga
2. Sidra Achampanada. Idinga ukuvutshelwa kwesibili (ebhodleleni noma ethangini). Inqubo ikhulisa okuqukethwe kotshwala futhi ikhombisa ukusebenza kahle; yomile futhi iyakhazimula
3. I-Sidra de Nueva Expresion. I-Cider ihlungiwe futhi izinzile ukuze isuse i-sediment; isitayela siseduze newayini
4. I-Frost cider (cabanga ngewayini leqhwa laseCanada). Ikhiqizwa ngokuqandisa ijusi yama-apula; ikhiqiza i-cider emnandi, efana ne-dessert
I-Cider yenziwe
Ama-apula aqoqwa kusukela ekupheleni kukaSepthemba kuze kube maphakathi noNovemba kusetshenziswa i-kizkia, ithuluzi elifana nenduku enesipikili.
Ama-apula achotshozwa abe yi-pomace ku-matxaka (i-shredder) kodwa ngaphandle kokuqhekeka imbewu (ukugwema ukunambitheka okubabayo). I-pulp (patsa) bese idluliselwa emshinini wokunyathelisa bese i-muztioa iqoqwa (noma ibanjwe phansi) nge-vat (tina) ngesitayela senkathi ephakathi (sagardotegi). Bese icutshungulwa futhi igcinwe emiphongolweni (imvamisa i-chestnut) endaweni yokugcina ukuze ivuthwe.
Isiguli kufanele sibhekane nezinkinga ezimbili:
1. Ukuvutshelwa kotshwala. Inqubo ye-anaerobic lapho ushukela wemvelo uguqulwa ube utshwala. Lokhu kuhlala, kuye ngezimo, phakathi kwezinsuku eziyi-10 kuya ezinyangeni eziyi-1.5.
2. I-malic acid iguqulwa ibe yi-lactic acid futhi inciphisa ubumuncu be-cider futhi iyenze iphuze. Ukuvutshelwa kuthatha phakathi kwezinyanga ezingu-2-4.
I-apula kufanele noma ijusi ye-apula isuka kuma-apula endabuko anoshukela omncane (afinyelela ku-20 izinhlobo ezahlukene), enziwe ngamanzi noshukela, i-malic acid, i-citrus, i-tannin, i-pectin, i-nitrogen, amaminerali, amavithamini (okuhlanganisa u-C, B2, D, njll. ) kanye nama-enzymes ekuncibilikeni. Phakathi nenqubo yokuvutshelwa ushukela uguqulwa ube yi-carbonic anhydride bese utshwala budala umkhiqizo ngokuvamile onotshwala obuphansi phakathi kwamaphesenti angu-4-6 onohlamvu olusha olucacile oluwenza ufiseleke ngokukhethekile.
Muva nje kube nentuthuko yezobuchwepheshe kodwa iningi lezindlu ze-cider ezaziwayo zizama ukugcina izinto ezibalulekile zenqubo yakudala. Benza i-cider engahlungiwe ngenhlanganisela yama-apula avundiswa ngokwemvelo yimvubelo yemvelo evela esikhumbeni sabo. Ngakho-ke i-cider yemvelo isaguqubele kancane futhi i-tannic ngempela futhi ine-acidic, ikakhulukazi e-Basque Country.
Izici
1. Iphunga. Ngokuvamile i-citric entsha nezimbali futhi mhlawumbe iphunga likashizi osekhulile nebhotela
2. Ukubukeka. Ukungahlungi okwenza ukuba namafu kube yinto evamile nge-hue ephuzi yotshani. Nyakazisa ibhodlela ngaphambi kokuvula nokuthela
3. Espalme. Igwebu kufanele linyamalale ngokushesha ukusuka phezulu kwe-cider
4. Pegue. Ifilimu elincanyana elinamathela ezinhlangothini zengilazi ngemva kokuphuza
5. Ukuzwakalisa umlomo. Imizimba emaphakathi engenabo ubumnandi; ukukhanya kuya ku-carbonation emaphakathi (kuncike ekuphakameni kokuthulula). Ulwanga luba ne-acidity kanye ne-tangy, ulamula kanye ne-citrus; i-astringency encane ukuya ku-zero noma imunyu. Ngemva kokunambitha kungase kuphakamise umuzwa wokuklwebheka noma womphimbo ngenxa ye-acetic acid
6. Umbono usuwonke. I-acidity eyomile, entsha futhi ephilayo
Ukunambitha Okukhethiwe
USidra Angelon ungumkhiqizi wezobuciko oqhutshwa ngumndeni we-Asturian Cider. U-Alfredo Ordonez Onis waqala umshini wokunyathelisa (LLagar), uSidra Viuda de Angelon (1947) ezinsimini zezithelo zaseLa Alameda. Ngo-1978 lesi sitshalo saqala ukukhiqizwa eLa Teyera. UFrancisco Ordonez Vigil uphethe ukukhiqiza.
1. Viuda de Angelon Sidra 1947. Eduze ne-cider eyomile, ecwebezelayo ABV 6 amaphesenti
• Licace libe lisagolide esweni elinobukhulu obumaphakathi. Ukusikisela kwama-apula aphekiwe ekhaleni okuholela ngokushesha kusiphakamiso se-acidity. Olwangeni kunikeza ibhalansi emnandi noma ukunambitheka kanye nama-tannins anophawu oluncane lukashukela oluyinsalela. Isiphetho siletha inkumbulo ehlala isikhathi eside yama-apula amuncu, amawolintshi, ingcosana kaviniga (ngendlela enhle), kanye namakhambi esakhiweni esiminyene kancane. Bhanqa noBrie noCamembert.
2. Viuda de Angelon Sidra Brut. Off dry sparkling cider ABV 6 amaphesenti.
I-cider ekhulile ikhethwa ku-bodega ukuze ivutshelwe okwesibili ukuze kukhiqizwe i-cider eyomile ekhazimulayo egcina ukunambitheka kwangempela komhlaba kwe-Sidra yendabuko.
• Esweni i-hue yegolide elikhanyayo namabhamuza esitayela se-champagne. Ikhala libona isinkwa nama-apula avuthiwe, kanye nehlanzana lezithelo ezisawolintshi ezimuncu kanye ne-minerality. Ulwanga luvuselelwa ngokucwebezela kwamabhamuza aphethe ukunambitheka okulula kwama-apula.
3. Viuda de Angelon Sidra Brut. I-pear cider eyomile, ecwebezelayo (AKA Perry) ABV ngamaphesenti angu-5.2
Ipheya le-perry liyisisekelo se-pear cider futhi liphethe ikhwalithi ye-gritty, tannic kanye ne-acidic efana nama-apula e-cider. Ama-perry pear tannins ayindilinga kunama-apula e-cider ane-malic acid encane (i-asidi ephilayo yenza kube mnandi ukunambitheka okumuncu kwezithelo) futhi kusishiya isiphuzo esincane kodwa esifiselekayo.
• Ikhiqizwe ngamapheya asekhulile, le cider emnandi iletha amapheya ezingeni elisha lokwazisa. Amathoni omhlaba acashile ahlangana namabhamuza akhanyayo futhi abhangqwe kahle nama-walnuts, i-pate kanye noshizi we-cammbert.
Guzman Riestra Sidra Brut Nature. Eyomile, ecwebezelayo Cider ABV 8 amaphesenti
I-cider yokuqala eyakhiqizwa umndeni ngo-1906 nguRobustiano Riesta. Iresiphi nenqubo kwaqhutshekwa yindodakazi yakhe, u-Etelvina Riesta, owathi, nomyeni wakhe, uRicardo Riestra Hortal, benza ukukhiqizwa kwesimanje. Njengamanje ama-cider aphethwe futhi aphethwe nguRaul noRuben Riestra, abazukulu abakhulu bomsunguli. Ngo-2012 inkampani yakhipha i-cider yayo yokuqala ekhazimulayo, uSidra Guzman Riestra. Ikhiqizwa kusetshenziswa indlela ye-Champagne.
Yenziwe nge-base cider etholwe kuma-apula e-cider ekhwalithi engcono kakhulu avutshelwe okwesibili ebhodleleni ngokufakwa kwe-cider yeast. Amabhodlela aguga isikhathi esingangezinyanga eziyi-8 bese izinsalela zithuthelwa entanyeni yebhodlela ukuze zikhishwe ngokwesiko. Imiklomelo ihlanganisa: Indondo Yesiliva ka-2013 (Great Lakes International/Michigan); 2014 Top Ten Cider Journal (USA); 2015 Indondo Yesiliva (Great Lakes International/Michigan); Umklomelo Wesibili wezi-2015 (Sisga International Ciders Gijon); 2016 Indondo Yesiliva (Great Lakes International/Michigan)
• Esweni, kuphuzi okusagolide kuyilapho ikhala lithola imicu yamapheya nobhanana. Ulwanga lujatshuliswa izithelo zasezindaweni ezishisayo. Ama-apula aseFrance kule nhlanganisela anikela ngokuthinta okwengeziwe kwe-tannic tartness.
Ngemininingwane eyengeziwe, Chofoza lapha.
© UDkt Elinor Garely. Lo mbhalo we-copyright, ofaka nezithombe, awunakukhiqizwa kabusha ngaphandle kwemvume ebhaliwe evela kumbhali.
