Yadda Ake Siyan Mafi kyawun Rosé kowane lokaci

Wadatacce

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Rosé ya kasance abu ne na St. Tropez-kawai, sannan ya yi hanyar zuwa Amurka, inda ya zama abin rani-kawai. Amma yanzu, kowace rana ita ce rana mai kyau don jin daɗin ruwan inabi, kuma tallace-tallace ya dawo da wannan. A cikin 2015, tallace -tallace ruwan inabi tebur ya karu da kashi 2 cikin ɗari, yayin da rosé ya haɓaka kashi 7 cikin ɗari, a cewar bayanan Nielsen.

"Rosé bai kamata ya iyakance ga lokacin rani ba; kawai nau'in ruwan inabi mai haske ne," in ji master sommelier Laura Maniec, mai gidajen cin abinci na Corkbuzz. "Red giyar yana samun launinsa daga fermenting farin ruwan 'ya'yan itace tare da jajayen inabi masu launin fata har sai kun sami launin ja, kuma rosé yana yin fermented haka amma na ɗan gajeren lokaci."

Kuma yana tafiya tare da komai daga kifi ko warkar da nama da cuku zuwa abincin Asiya ko abincin dare na godiya, in ji Jessica Norris, darektan abin sha da ilimin giya a Grille na Del Frisco.

Amma kamar kowane giya, rosé yana gudanar da gamut daga buck-chuck zuwa kwalabe ɗari-da-ɗari daga Provence. Anan akwai nasihu biyar na sommelier don taimaka muku zaɓar rosé wanda zai faranta wa jakar ku da walat ɗin ku.

1. Zabi daga yankin da aka amince.

Norris ya ce "Yankunan ruwan inabi na iya zama da rikitarwa-har ma ga wadata-kamar yadda duniyar giya ke ci gaba da canzawa koyaushe," in ji Norris. Amma kuna buƙatar farawa a wani wuri, kuma mafi kyawun shawarar ta shine farawa da yankuna na Provence, California, Bordeaux, Arewacin Spain, da Oregon.

Har yanzu ban tabbata ba? Ka yi tunanin abin da reds kuke so. "Kusan kowane yanki mai samar da ruwan inabi ja yana samar da ruwan inabi rosé, don haka idan kuna jin daɗin jan giya daga wani yanki, yana da kyau koyaushe ku gwada rosé," in ji Maniec. Don haka idan kuna son tempranillo na Mutanen Espanya, ci gaba da gwada rosé.

2. Koyaushe zaɓi girbin girbi na kwanan nan.

"Ko da yake akwai wasu keɓancewa, ya kamata ku sha rosé sabo da yuwuwa ko kuma ƙarami sosai," in ji Maniec. Wannan yana nufin saya 2016 innabi a wannan shekara.

3. Sanin idan zai yi zaki ko bushe.

Sirrin shine barasa ta ƙara, ko ABV, akan lakabin. "Duk abin da ya fi kashi 11 cikin dari zai bushe," in ji Norris. "Idan kuna son giya mai dadi, ƙananan barasa, mafi zaki da rosé." Yankunan tsohowar duniya (Italiya, Spain, Faransa) sun kasance suna ƙwanƙwasa da tart idan aka kwatanta da sabbin yankuna (Amurka, Kudancin Amurka, Ostiraliya), waɗanda galibi suka fi 'ya'yan itace da zaƙi, in ji Maniec.

4. Duba launi.

Maniec ya ce "Rosé mai duhu yana iya samun ɗan ɗanɗanon jin daɗin bakin kuma wani lokacin yana iya zama 'ya'yan itace a salo fiye da kodadde, launin albasa-fata," in ji Maniec. (Mai alaƙa: Yadda Ake Siyan Kwalban Gishiri Mai Kyau A Kowane Lokaci)

5. Zabi innabi da kuka fi so.

"Duk wani innabi na ruwan inabi za a iya sanya shi cikin ruwan rosé," in ji Maniec. Kuma babban tushe na rosé zai zama mafi shahara a cikin dandano. Don haka pinot noir rosé galibi yana da daɗin ɗanɗano 'ya'yan itacen' ya'yan itace kamar cherries da strawberries yayin da rosé na tushen cabernet zai sami ƙanshin 'ya'yan itacen baƙi kamar blackberries da black plums, in ji ta.

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