A cikin Faransa kawai: Champagne tare da kumfa mai farin ciki na Romantic

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Hoton E.Garely

Oscar Wilde ya ce, "Masu tunani ne kawai za su iya kasa gano dalilin shan champagne."

Samar da Champagne ya samo asali ne tun a ɗaruruwan shekaru, kuma tarin ilimin yadda ake da dangantaka da jama'a ya sanya Faransa da Faransanci su zama mafi alamar "kasashen ruwan inabi" a duniya.

Faransa ita ce kadai wuri a duniya inda mai shayarwa zai iya samun inabi, da gonakin inabin da ke samar da Champagne.

Faransa da ruwan inabi suna da ma'ana kamar yadda samfurin wani yanki ne mai mahimmanci na tarihin noma, abinci da tarihin al'adu na ƙasar.

A cikin 2018, Faransa tana da kusan hekta 786,000 na itacen inabi, tare da samfurin kusan hectoliter 46.4, wanda ya sa Faransa ta zama ta biyu mafi yawan masu samar da giya a duniya ta hanyar girma, kusa da Italiya. Samar da Faransanci yana wakiltar kashi 16.5 na yawan ruwan inabi a duniya. Ta fuskar hangen nesa, daya daga cikin kadada 10 na kurangar inabi a duniya yana cikin Faransa.

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Injin Tattalin Arziki

Bangaren ruwan inabi yana ɗaukar kusan mutane 558,000, gami da masu girbin giya 142,000, kuma kusan 84,000 membobi ne na ɗaya daga cikin wuraren rarraba haɗin gwiwar Faransa 690 waɗanda ke samar da ayyukan yi kai tsaye 300,000, 'yan kasuwa 38,000, 3,000 sommeliers, ma'aikata 100,000, manyan kantunan giya, da ma'aikata 15,000. . Kashi biyu bisa uku na samar da ruwan inabi na Faransa ana cinyewa a Faransa kuma kashi 85 na gidajen Faransa (miliyan 23) suna cinye ruwan inabi a gida (2017).

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Kusan masu yawon bude ido miliyan 10 (kashi 42 daga kasashen waje) sun ziyarci wuraren shakatawa na ruwan inabi 10,000 na Faransa ko kuma gidajen tarihi 31 da aka kebe don giya a Faransa. 

Aika Giya zuwa Waje

Faransa ita ce kasa ta farko da ta fi fitar da giya a duniya (ta tsaya a gaban Italiya da Spain) tare da kashi 29 cikin 2018 na jimillar kimar da ta sa ta zama samfuri mai mahimmanci don fitar da Faransa zuwa ketare. A cikin 14.9, Faransa ta fitar da kusan hectliters 8.9 akan kusan Euro biliyan 100 (daidai da jiragen sama sama da 60 na Airbus). Kayayyakin da Faransa ke fitarwa da farko (kimanin kashi 16) na zuwa ƙasashen Turai, wanda Jamus da Ingila ke jagoranta; duk da haka, babban wurin zuwa ga giya na Faransa shine Amurka (kashi XNUMX na jimlar ƙimar da ake fitarwa, galibi a cikin kwalabe).

Faransanci Ƙayyadaddun Wine

A cikin 1907 an bayyana ruwan inabi bisa doka a Faransa a matsayin abin sha mai ƙima wanda duk abubuwan dole ne su fito daga inabi, gami da ruwa da dandano na musamman. Manufar: Hana duk wani samarwa da aka haramta ba bisa ka'ida ba mai yuwuwar haɓaka samarwa ta hanyar wucin gadi da haɗarin haifar da raguwar farashin ruwan inabi.

An ayyana ruwan inabi na duniya (1973) ta Ofishin Internationalasashen Duniya na Wine (OIV) wanda aka kafa a cikin 1924 a matsayin “ban da abin sha wanda ya samo asali daga cikakken ko ɓangaren barasa na inabi, niƙa ko a'a, ko na inabi dole ne. Ƙarfin giya na iya zama ƙasa da kashi 8.5 bisa ɗari ta girma.”

Bangaren ruwan inabi na Faransa shine na farko da ya dogara da ci gabansa akan tantance asalinsa, yana kiyaye yanayin ta'addancin da yawan amfanin ƙasa zai nutse. Daga ra'ayi na tattalin arziki, dabi'ar fifita ruwan inabi da ke da ƙuntatawa a cikin masu kare amfanin gonaki daga hadarin wuce gona da iri da faduwar farashin.

Masu kera champagne da himma suna sarrafa tsarin samarwa, suna kare martabar giya mai kyalli a matsayin kayayyaki na musamman.

Champagne shi ne yanki na farko da gwamnatin Faransa ta ba da takardar ƙara (sarrafawa). Tunanin iyakancewa ya zama mai mahimmanci a farkon karni na 20 yayin da shampagne yana da mahimmanci ga asalin ƙasar Faransa kuma yana taimakawa wajen kafa hanyoyin da ta'addanci da tsarin kula da kararraki ke adana musamman na asali na Faransanci.

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Giyar shamfe. Sakamakon rashin Niyya

Tarihi ya nuna cewa an "haife shi" ruwan inabi mai ban sha'awa ta hanyar haɗari - samar da iskar carbon da ke fitowa daga fermentation na yisti na biyu. Yawancin giya na iya "haske," duk da haka, masu samar da Champagne suna mayar da hankali kan yuwuwar kasuwa na abin sha mai ban sha'awa, suna aiki tuƙuru don haɓaka halaye na musamman waɗanda ke komawa ga zuriyar aristocratic da tatsuniyoyi na kabilanci, haɗa abin sha, wurin da masu samarwa. zuwa na musamman da kuma sama-kasuwa baya.

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Ta Belle Epoque (1871-80), shan shampagne shine ɗaukar da'awar ku ga rayuwar wayewa. Ya zama alamar ƙasa a cikin kasuwar ƙasa da ƙasa, kayayyaki mai ƙaƙƙarfan alama, da babban birnin al'adu.

Champagne shine haɗuwa

Champagne ruwan inabi ne mai gauraya, kuma manyan gidaje na iyali sun mamaye masu yin shawarwari da ke da alhakin murƙushewa, haɗawa, tsufa, da tallata ruwan inabi. Inabi da ƙasa su ne kawai hanyoyin da masu noman za su iya sarrafa rabon Champagne. Annobar phylloxera na shekarun 1890s ta yi barazanar 'yan banga da masu sasantawa da ke haifar da halalta ra'ayin cewa Champagne a matsayin yanki da aka ayyana yana da mahimmanci ga asalin Champagne a matsayin abin sha na ƙasa da ƙasa.

Kullum ana takun saka tsakanin masu noman inabi da masu yin sulhu. Masu noman suna sayar da kusan kashi 23 cikin 92 na dukkan kwalaben Champagne, amma sama da kashi 137 na waɗannan tallace-tallace ana yin su ne a Faransa. Da yawa daga cikin ’yan bangar mambobi ne na daya daga cikin kungiyoyin hadin gwiwa XNUMX da ke yankin, kuma an tsara su ne domin samar wa masu kananan sana’o’i damar samun jarin da ba za su iya samu a daidaikunsu ba da kuma karfafa karfin cinikinsu ta fuskar karfin tattalin arziki na ‘yan kasuwa da ‘yan tsaka-tsaki. . Akwai ƙungiyoyin haɗin gwiwa da yawa a Champagne fiye da kowane yanki na ruwan inabi na Faransa, kuma an kafa su don sarrafa inabi, da sayar da ruwan 'ya'yan itace ko ruwan inabi ga gidaje.

Akwai hanyoyi guda huɗu na sarrafa inabi:

1. Danna kuma sayar da ruwan 'ya'yan itace

2. Yi ruwan inabi maras nauyi wanda ake siyarwa

3. Sanya ruwan inabi mai lalacewa ta hanyar fermentation na biyu a cikin kwalba sannan a sayar

4. Sanya ruwan inabi mai lalacewa ta hanyar fermentation na biyu a cikin kwalban kuma sayar wa wasu don tallace-tallace a matsayin nasu samfurin

5. Samar da ruwan inabi mai ƙyalƙyali da ake sayar da su a ƙarƙashin lakabin nasu a cikin gasa tare da masu sasantawa da sauran masu noma.

Champagne Brands

Ƙungiyoyi biyar a halin yanzu suna sarrafa yawancin kasuwar Champagne.

1. Moet-Hennessy Louis Vuitton (LVMH) (mafi girma a cikin sararin samaniya):

Moet et Chandon (1743)

• Veuve Clicquot (1772)

• (1843)

• Ruinart (1764)

• Mercier (1858)

Sauran kungiyoyi sun haɗa da:

2. Vranken Pommery (1858), BCC wanda ya mallaki:

• Lanson (1760)

• Boizel (1834)

• Devenoge (1837)

3. Laurent Perrier (1812) ya hada da:

• Salon (wanda aka kafa a 1911). Ɗaya daga cikin mafi kyawun gidaje a Champagne. Maimakon yin salo iri-iri waɗanda suka haɗa da cuvée mai daraja kamar yawancin gidajen Champagne, Salon yana yin cuvée guda ɗaya, wanda aka yi shi gaba ɗaya daga Chardonnay daga ƙauyen Le Mesnil-sur-Oger.

• Delamotte (1760)

4. Pernod Ricard (Rukunin abubuwan sha da yawa)

• Mama (1827)

• Perrier Jouet (1811)

5. Remy Contreau

Charles da Piper Heidsieck (1851)

Matsakaitan masana'antu 17 suna lissafin kashi 33 na ƙimar:

• Taittinger (asalin 1734; Taittinger 1931)

Louis Roederer (1833)

• Bollinger (1829)

Pol Roger (1849)

Nicolas Feuillatte (mafi girman siyar da Champagne a cikin manyan kantunan Faransa da manyan kantuna a cikin 2020) yana siyar da kwalabe miliyan 4.5, kwalabe miliyan 2.6 fiye da na biyu da aka fi siyarwa, Alfred Rothschld. Alamar Feuillatte (wanda aka fara a cikin 1976) ya haɗu da ƙanana 80, ƙarin ƙungiyoyin haɗin gwiwar gida zuwa kamfani ɗaya, a kaikaice yana haɗa kusan 6,000 na vignerons a yankin. Nicolas Feuillatte shine alama ta 4th-ko 5th mafi girma a duniya ta girma.

Champagnes masu daraja guda biyu waɗanda suka fara yanayin suna ci gaba da kasancewa da mahimmanci a cikin kasuwar alatu: Moet's Dom Perignon, da Roederer's Cristal. Gidan Roederer ya fara Cristal a cikin karni na 19 don Kotun Imperial na Rasha, da Czar Alexander II. The cuvee ta karɓi sunanta daga kwalaben kristal da ba a saba gani ba wanda sarkin ya dage akan amfani da shi. Moet & Chandon, babban furodusa, ƙaramin kaso ne na jimillar samar da Moet. An fara sayar da ruwan inabin a farkon karni na 20, musamman a Ingila, da Amurka, wanda ya zama samuwa a Faransa a tsakiyar karni na 20.

Ƙarshe a cikin Alkawari

Masu cin kasuwa suna ganin Champagne a matsayin alatu kuma suna son biyan farashi mai ƙima don samfurin da farashinsa ya kai kusan Yuro 9 don samarwa (na asali, rashin ɗanɗano); tallace-tallace ne mai kaifin baki da daidaiton inganci wanda ya sanya shi cikin nasara a matsayin duka alama da tatsuniya.

Nazarin ya nuna cewa Champagne ba sayan yau da kullun ba ne a manyan kantuna.

Kawai (a matsakaita) 1.8 sayayya da mutum, a kowace shekara ana yin sayayya, sabanin sayayya 5 ga kowane mutum a kowace shekara don ruwan inabi mai kyalli gaba ɗaya (ba tare da Champagne ba). Binciken ya kuma nuna cewa kashi 60 cikin 35 na masu shaye-shaye suna shan Champagne ne saboda dalilai na zamantakewa ko kuma nishadantarwa, kuma matsakaicin shekarun masu amfani da Champagne yana tsakanin 64-17, tare da mace mai karfi da ke biye tsakanin shekarun 24-XNUMX.

Wasu kasuwanni suna fuskantar raguwar tallace-tallace na Champagne, kuma wannan na iya zama lokacin da ya dace don faɗaɗa yunƙurin tallace-tallace fiye da bikin, almubazzaranci da lalata don faɗaɗa zaɓuɓɓuka don aperitif da abokantaka na abinci.

APVSA - Yana Kawo Sabon Champagne zuwa New York

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Idan kai mai siyan giya ne, mai shigo da kaya, mai rarrabawa, wakili, marubucin giya / mai bita, sommelier ko malamin giya, dole ne ka sadu da Pascal Fernand wanda ya kafa Associationungiyar pour la Promotion des Vins et Spiritueux (APVSA), ƙungiya mai zaman kanta wacce yana danganta masu girkin inabi/masu yin giya tare da kasuwannin Arewacin Amurka (ciki har da Amurka, Mexico da Kanada). An kafa shi a Montreal, Fernand ya shafe sama da shekaru 20 yana gabatar da giya na otal, da masu samar da ruhohi zuwa sabbin kasuwanni, da sabbin masu siye.

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A wani taron APVSA na baya-bayan nan a birnin New York, na sami sa'a don saduwa da Mathieu Copin, daga Champagne Jacque Copin, tushen a Verneuil, Faransa. A halin yanzu ana shigo da Copin Champagne, kuma ana rarraba shi a California, Puerto Rico, Japan, Netherlands, Sweden, Denmark, Switzerland, Jamus, Switzerland, Afirka ta Kudu da Cambodia.

Iyali mallakar, ƙasa mai zaman kanta yana kan gonar inabin 10ha a cikin kwarin Marne inda aka samar da wasu daga cikin mafi ban sha'awa kuma na musamman Champagnes. Pinot Meunier, ɗan itacen inabi a yankin, shine abin da ake mayar da hankali ga Copin Champagnes.

Alfred Copin ne ya fara ginin a ƙarshen karni na 19 lokacin da ya sayi gonakin inabi a Vandieres. An ba da kayan inabin ga Maurice Brio, da Auguste Copin waɗanda suka ɗauki matsayin jagoranci yayin da suke dasa kurangar inabi na farko na Chardonnay, da Pinot Noir. Tun daga 1963 Jacques Copin ya haɓaka kasuwancin Verneuil tare da matarsa, Anne-Marie, yana gabatar da alamar Champagne Jacques Copin.

Tun daga 1995, Bruno da matarsa, Marielle da 'ya'yansu, Mathieu da Lucille, suna jagorantar ayyukan hada-hadar alamar Copin tare da fasahar zamani. Ana kula da gonakin inabin da hannu kuma vinification yana faruwa a cikin ganga na itacen oak yayin da ma'aunin zafi da sanyio-ƙarfe vats da micro-vinification ke ba da damar samar da champagnes na musamman.

Abubuwan da aka fi so na Copin

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Copin yana samar da Champagnes da yawa kuma waɗannan suna nuna jin daɗin martani na ga wasu zaɓaɓɓu:

1. Polyphenols 2012. Extra Brut. 50 bisa dari Chardonnay, 50 bisa dari Pinot Noir.

Polyphenols ( fili mai sauti) na halitta ne ga inabi. Suna cikin fata, suna ba da launi da ƙamshi kuma suna la'akari da amfani ga lafiya. Farfesa Jeremy Spencer, Sashen Abinci da Kimiyyar Abinci, Jami'ar Karatu, ya gano cewa polyphenols suna da, "yiwuwar yin tasiri ga aikin fahimi kamar ƙwaƙwalwar ajiya… don zuciyar ku da wurare dabam dabam kuma zai iya rage haɗarin fama da cututtukan zuciya da bugun jini."

An girbe inabi na Polyphenols Copin da hannu a cikin Satumba 19-20, 2012, kuma an danna cikin sa'o'i 6; disgorgement ya faru ta hanyar daskarewa tare da jetting kuma ba a ƙara SO2 ba. An zuba ruwan inabin a ranar 8 ga Maris, 2013, a cikin Faransanci da aka yi da gilashin launin kirfa daga masana'antar OI SAS France de Reims. Babu sanyi ko tacewa; malolactic fermentation; babu tara. Racking tare da fermentation na barasa: Yisti mai aiki mai ƙarfi wanda aka saita har zuwa digiri 17 a cikin tudu na ƙarfe. Gidan cellar ya yi aƙalla watanni 108 a digiri 11 na C tare da abin toshe kwalaba da hatimin P103.

Wannan ƙwaƙƙwaran, rabin chardonnay da rabin pinot noir suna ba da launi mai daɗi na zinariya ga ido, cikakke fararen 'ya'yan itace, koren apples, plums, innabi, zuma, da bayanin kula ga hanci, sa'an nan kuma ya tura wani tsari na musamman kuma mai ban sha'awa ga ɓangarorin ana nuna alamar acidity. M, hadaddun da kuma dadi, wannan shampagne yana samar da dogon da farin ciki gama. Haɗa tare da naman alade, kifi kifi, tuna, kifin shell ko cuku mai laushi / taushi.

2. Rose Brut. 60 bisa dari Pinot Noir, 25 bisa dari Meunier, 15 bisa dari Chardonnay daga kauyuka uku a cikin Marne Valley (Veneuil, Vincelles, Vandieres).

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Viticulture mai dorewa tare da iyakancewar amfani da samfuran roba. Girbin da hannu ya biyo baya tare da latsa pneumatic. Ana fara ɗanɗano ɗanɗano kaɗan ne a ƙaramin zafin jiki a cikin tankunan bakin karfe suna isar da busasshen giya mai ƙarancin abun ciki na barasa. Sai a tace ruwan inabin a hankali don kiyaye yeasts. Fermentation yana sake farawa ta halitta don aƙalla watanni 2; yawan matsi da aka yi a cikin kwalbar yana hana sabon fermentation. Ana yin ɓarna ta hanyar yanke kwalban a ƙarƙashin matsin lamba, tare da tacewa mara kyau.

Zurfin murjani ruwan hoda zuwa ido tare da kumfa masu rai. Hanci yana jin daɗin ƙamshi mai laushi na cherries da strawberries. Falon yana jin daɗin gano jajayen 'ya'yan itace waɗanda aka daidaita ta ganyaye da ƙarancin acidity. Yi farin ciki azaman aperitif ko tare da wainar kaguwa, agwagwa, kifi da kayan zaki na tushen cakulan da 'ya'yan itace.

3. Le Beauchet Karin Brut. 100 bisa dari Pinot Noir da aka yi daga haɗakar girbi daga 2012, 2013 da 2014 daga makircin Beauchet. An dasa inabin a cikin 1981 tare da tushen tushen 41B.

Filin yana fuskantar kudu maso yamma, tare da gangara mai ƙarƙasa a ƙasan tsaunuka, ƙasa mai yawan yumɓu mai yumɓu mai ɗanɗano da ɗan ƙaramin ƙarfe kuma tana da wadataccen ƙarfe. Ana ɗaukar inabi da hannu kuma ana danna cikin sa'o'i 6. Ragewa ta daskarewa tare da jetting ba tare da ƙara S02 ba.

Kwalba a watan Maris, Afrilu ko Mayu bayan zabar, a cikin ƙaramin nauyi na Faransanci ya yi kwalabe na gilashin gilashin O1 de Reims. Babu sanyi ko tacewa. Racking bayan AF Malolactic fermentation ba a yi ba. Babu tara. Barasa fermentation. Yisti mai bushewa mai aiki Saccharomyces cerevisiae galactose a digiri 18 na C a cikin kwandon karfe. Kwanan ɓarna da aka zana akan gindin kwalba da abin toshe kwalaba; hutawa na watanni 5-6 kafin sayarwa.

Don ƙarin bayani kan giya da ake samu ta hanyar APVSA, danna nan.

E Dakta Elinor a hankali. Wannan labarin haƙƙin mallaka, gami da hotuna, ba za a sake buga shi ba tare da rubutaccen izini daga marubucin ba.

Ƙarin labarai game da giya

#giyaniya

#giyar shamfe

Game da marubucin

Avatar na Dr. Elinor Garely - na musamman ga eTN da editan shugaban, wines.travel

Dr. Elinor Garely - na musamman ne ga eTN kuma edita a babban, wines.travel

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