I-Cognac ibhekwa njengenye yemimoya edume kakhulu futhi ehloniphekile. Kukhona inombolo encane kakhulu yamadoda angayithandi lesi siphuzo futhi angayinikezi okuthandayo ngemuva kwesizinda sabanye abaningi. Yebo, futhi abesifazane bakuthola kuwusizo ekuphishekeleni ubuhle. Noma kunjalo, kwabaningi kuze kube manje kusekhona imfihlakalo, kanye nokuthi yini eyenza i-brandy. Akuyona imfihlo ukuthi lokhu kuphuza kuvela eFrance. Igama layo livela egameni elincane edolobheni laseCognac (Cognac), eliseningizimu-ntshonalanga yeFrance.
I-Cognac iyisiphuzo esinamandla sokuphuza utshwala, okuwumphumela weziphuzo eziphuzayo ezimbili zewayini elimhlophe. Ngemuva kokuphuza izidakamizwa, isiphuzo sigcinwa emiphongolweni ye-oki.
Ubuchwepheshe bokukhiqiza i-cognac kungabizwa ngokuthi ubuciko. Yonke inqubo yokwenza i-cognac ingahlukaniswa ngezigaba eziningana:
- ukuvuna ngokuvuna amagilebhisi;
- ukucindezelwa kwamajikijolo;
- i-distillation;
- emi emabhaleni;
- ukuxuba.
Iyini i-cognac eyenziwe? Njengomthetho, amagilebhisi amakhulu okukhiqizwa kwe-cognac yizinhlobonhlobo ezihlukahlukene zamagilebhisi "Uni Blanc". Lokhu kuyinhlobonhlobo nge-asidi ephakeme, evuthwa kancane kancane. Futhi, lamagilebhisi angabonakala ephikisana nezifo, futhi ngenxa yalokho, isivuno esikhulu.
Ngaphezu kwe-uni Blanc, ngokusho iresiphi yokukhiqizwa kwe-cognac, izinhlobo ezifana neColombard noFol Blanche nazo zisetshenziswa. Izinhlobonhlobo ezintathu zezithelo zomvini ziletha iphunga lazo eziphuzweni. Ngakho-ke, i-Uni Blanc, iyinika ama-flavour ekhangayo ngamanothi angabonakali wezinongo. UFol Blanche - kakhulu ngcono izinga lokuphuza ngokuguga, iphunga lama-linden kanye nama-violets, no-Colombar-ubukhali namandla. Ukuvuna kwamagilebhisi, njengokubusa, kuqala ngo-Okthoba. Masinyane emva kokuba iqoqo seliphelile, ijusi lomvini lifakwe ngaphandle. Futhi imishini enjalo isetshenziselwa ukucindezela, engayichobozi imbewu yamagilebhisi.
Ngemuva kwejusi ithunyelwa ekuvutsheni. Ukwengeza ushukela ekwenzeni ukuvutshelwa kuvunyelwe umthetho. Le nqubo ihlala cishe amasonto amathathu nangemva kokuqedwa kwayo, iwayini eliqukethe u-9% utshwala, kanye namawayini ane-asidi ephezulu, ithunyelwa nge-distillation.
Le nqubo inzima kakhulu ukuchaza futhi iyenzeka kulokho okuthiwa "i-charentian distillation cube". Ngenxa yalokho, kutholakala utshwala be-cognac. Leli ketshezi kumele ligcinwe emibhaleni ye-oak okungenani iminyaka emibili futhi kuphela ingabizwa ngokuthi i-cognac. Isikhathi sokubeka isikhathi esiphezulu singenamkhawulo. Kodwa-ke, ochwepheshe abasebenza ekukhiqizeni i-cognac, bathi ukuguga lokhu kuphuza iminyaka engaphezu kwengu-70 akusho umphumela ekufanelekeni kwayo.
Imiphongolo ye-Oak yokuguga lesi siphuzo esihle kakhulu ayikhethwanga ngengozi. I-oki - ihlala njalo, inesakhiwo esihle kakhulu kanye nezimfanelo eziphakeme. Imiphongolo egcwele utshwala futhi
Baphuza i-cognac kusuka ezibukweni ezikhethekile ze-cognac. Okokuqala, cishe imizuzu engama-20 ingilazi ye-cognac ishisa ngezandla ukujabulela iphunga lesiphuzo.
I-Cognac ihlaba nge-chocolate. Amanye ama-gourmets athi i-cognac ihlanganiswa kuphela nge-tshocolate, u-cigare kanye nekhofi. Emphakathini weSoviet-post kukhona umbono obanzi ukuthi i-cognac iyalunywa kahle ngecezu lemon. Lokhu akulona iqiniso ngempela, ngoba lokhu kulamula okunomsoco okunomthelela oqondile, okuzobulawa ngokubulawa kwe-cognac.