Iwayini le-Cabernet liyaziwa futhi lithandwa yibo bonke abachwepheshe bewayini elibomvu elomile. Cishe wonke amazwe lapho kune-winemaking, esuka eCroatia eCroatia ukuyogcoba iLebhanoni, zikhule izinhlobo ezifanayo zamagilebhisi nezinhlobonhlobo ezinkulu ezibomvu ezihlaza okwesibhakabhaka. Iwayini elidumile i-Cabernet ikhiqiza i-Italy neSpain, i-Ukraine neMoldova, iChile ne-Argentina, kanye neNingizimu Afrika, i-Australia ne-United States of America.
Umlando we-Inference
"I-Cabernet Sauvignon", "i-Petite Vidure" - uhlobo oluvuthiwe lomvini onomlando weminyaka engamakhulu amathathu, olutholakala eFrance Aquitaine edumile, eyaziwa ngokukhiqizwa kwewayini laseBordeaux (Nokho, ngokweminye imithombo, lesi sivini sikhona ensimini yeFrance yanamuhla kusukela ezikhathini zaseRoma lasendulo).
Namuhla kunokwethenjelwa ukuthi lezi zinhlobonhlobo ziwumphumela wokuwela izinhlobo ezimbili zeBordeaux - i-Sauvignon emhlophe, eyanikeza ukumelana kwamaqhwa ezinhlobonhlobo ezintsha, kanye ne-cabernet franc ebomvu, eyanika i-hybrid iphunga elimnandi nesakhiwo esiyingqayizivele.
Uyazi? Ayikho imininingwane eqinisekisiwe yokuthi i-Cabernet Sauvignon ivunyiwe isifinyelele kanjani ezinsukwini zethu, ngakho-ke inguqulo evunyelwe ngokujwayelekile ukuthi ukuwela kungenzeke ngengozi, nakuba ama-winemakers weqiniso athi kukhona izingozi kule ndawo. ukuba ayikwazi.
Ingxenye yesibili yekhulu le-XVII eFrance yayisebenza kakhulu emkhakheni we-winemaking. Ngalesi sikhathi, ukukhiqizwa kwewayini kwakukhona ngokuzikhandla okukhulu, futhi hhayi kuphela abaqeqeshiwe bezizukulwane eziningana, kodwa nabanini bomhlaba ababengabampofu kanye nabanikazi bomhlaba abaphakathi babebandakanyekile kuwo. 
Akazange adlulise lolu hlobo oluthile lwezolimo nezindlu zezindela, lapho amakholi aqhuba khona zonke izinhlobo zokuzama ukukhiqiza nokuhlola. Ngakolunye uhlangothi, i-Great French Revolution evulekele kule nkathi ingahle ilandele amarekhodi amnandi awabadlali be-amateur, okuchaza ukungabi nolwazi kolwazi mayelana nenqubo yokwenza amagilebhisi.
Noma kunjalo, uChabernet Sauvignon ngokushesha wenza ukuncintisana ngokuqondile nangempumelelo ngempumelelo yamagilebhisi akwaMordeaux angenakuqhathaniswa noMerlot noMalbec. Futhi amagilebhisi akwaCabernet aqala ukuhamba ngokuncintisana emhlabeni jikelele phakathi nekhulu leshumi nesishiyagalolunye futhi kusukela ngaleso sikhathi uye wanqoba amazwe amaningi cishe cishe kuwo wonke amazwekazi.
Incazelo yezici eziphilayo
I-Cabernet Sauvignon yilezi zithelo zomvini eziseduze, isivuno sazo ezweni lethu kuvame ukuvuna hhayi ngaphambi kuka-Okthoba. Umvini ukhula kalula futhi uvuthwe ngaphandle kwezinkinga, isivuno siphezulu kakhulu. Amaqabunga azungeze amathiphu abomvu atholakala. Ukusakazeka kwehlathi kuphakeme, amahlumela ahlanganiswa ne-fluff thick, ebusheni banokukhanya kakhulu, cishe umthunzi omhlophe.
Uyazi? Amanye amagama ahlukahlukene ahlukahlukene "I-Petit Cabernet", "I-Lafitte" ("Ukuthutha").
I-Cabernet Sauvignon yakha isikhathi eside, kufinyelela ku-15 cm, amaqoqo ahlukene ngokuma kwesigonsi, ngezinye izikhathi ngegatsha elihlangothini. Amajikijolo ajikelezayo - kufika ku-1.5 cm ububanzi futhi kufika ku-3 g wesisindo. Umbala wamajikijolo ubumnyama okwesibhakabhaka, isikhumba sinzima, sigcwele i-waxy coating. Amathoni amajikijolo akhona, kodwa inani lawo lincane. Amagilebhisi anamanzi, amnandi ukunambitheka.
Izinzuzo nezinsalela ezihlukahlukene
I-Cabernet Sauvignon amagilebhisi kulula kakhulu ukukhula nokugcina ukuthi ngezinye izikhathi kuthiwa yizivini eziluhlaza. Kuphikisana nesomiso futhi cishe akuboli lapho uchelela, ungesabi ukwedlula ubusika obukhulu noma ubusika emaqabunga, awunamathuba amancane okubhekana nezifo eziyingozi kakhulu zomvini (ikakhulukazi, i-phylloxera ne-mildew) kanye nezinambuzane (amagilebhisi leafworm), ukhula kahle futhi uguquke ngokuphelele izimo ezishintshayo.
Phakathi kokushiyeka kwezinhlobonhlobo, kungenzeka ukuhlukanisa mhlawumbe ukukhipha amajikijolo okwedlulele kanye nomvuno ophansi kunezinye izinhlobo zeBreeaux ezihloniphekile. Enye inkinga yalezi ezihlukahlukene yi-pea okuthiwa i-pea, ebonakala ekubukeni kwamajikijolo aluhlaza aluhlaza okweluhlaza okwedlulele.
Izinsalela ezisele zezinhlobonhlobo, uma zingabizwa kanjalo, zihlobene nezimfanelo zokunambitha zamajikijolo njengezinto eziwusizo zewayini - izinto ezinzima kakhulu, ezicebile futhi ezinamafutha, ama-piquancy akwanele, kodwa lokhu kunakhokhiswa ngokuhlakanipha ngokufaka kwamanye amagilebhisi ewayini, ikakhulukazi i-Merlot kanye "nomzali" "I-Cabernet Franc.
Sifuna futhi ukukutshela ngezinhlobo ezinjalo zomvini ezidumile njenge "Isabella".
Indlela yokukhetha amagilebhisi lapho uthenga
Isimo esiyinhloko sokuthenga izithombo eziphezulu - zikhawulela kule ndawo endaweni eqinisekisiwe. Abathengi abangenangqondo baphumelele kahle ikhono lokukhohlisa abathengi abangenalwazi, ngakho-ke, ukubukeka okusha ezintweni ezibonakalayo eziphansi kuzo ngeke kube nobunzima.
Kodwa-ke, eminye imithetho yokukhetha izithombo zamagilebhisi idinga ukwazi ukuze uzivikele okungenani emshadweni obala futhi ocacile.
- Izimpande zezithombo zamagilebhisi zoma ngokushesha, emva kwalokho isitshalo singase sibe nzima kakhulu ukuhlala.
- Kungcono ukuthenga izithombo ngaphambi kokutshala, ngoba azibekezeli isitoreji. Uma uzothela izithelo zomvini entwasahlobo, akufanele uthenge isithombo ekwindla.
- Inqwaba yamaqabunga ekwindla ekwindla yisizathu sokunqaba ukuthenga: kungenzeka ukuthi inani eliningi lomswakama seluvele lidlula emaqabunga, kanti isitsha sesinamanzi siphule amanzi.
- Njalo uthenge izithombo ngenkathi futhi ngokukhetha okukhulu.
Cela umdayisi ukuba enze okunye okusebenzayo nge-seedling ukuqinisekisa ukuthi umvini uphila:
- uma usika phezulu kwesithombo noma ususe ingxenye encane yesikhumba, kufanele ubone inyama eluhlaza futhi enomswakama ohlaza;
- impande ye-cut fresh kumele ibe yilapho ilula futhi inomsoco, njenge-tuber eluhlaza yamazambane eluhlaza;
- uma ugobile, umvini ungase uphuke kancane, kodwa ungaphuli;
- ihlumela ensikeni enempilo ayiwi ekuthinteni okuncane;
- isayithi lokuxhunyelelwa kufanele libe khona kahle - shintshela isithombo kumbuthano we-graft nesitokisi ngokucwenga ukuhlanza okumanzi futhi ucabange ngokucophelela emva kwalokho: akufanele ubone noma yikuphi ukuphazamiseka noma izikhala;
- Ngakolunye uhlangothi, uma ungaboni umgogodla nhlobo, kusho ukuthi awukho, naphezu kwazo zonke iziqinisekiso zokuthengisa ukuthi yonke into ikhulile ndawonye ukuze ingabe isabonakala: uzama ukuthengisa isitelingi esingavunyelwe esikhundleni salokho okuhlanganisiwe.
Kubalulekile! Uma umdayisi wenqaba ukungena ngokungahambisani nanoma yikuphi ukuhlinzekwa okunikezwa nguwe - shiya uhambe uye ukuyothenga kwenye indawo: bayakhohlisa!
Intengo ephezulu akuyona isiqinisekiso semfanelo, kanye nezitifiketi eziningi ezinamaphepha. Thembela amehlo akho nedumela lomdayisi: uma uthola insimu enhle, kodwa ingakagcini, cabanga ukuthi kuyadingeka yini ukufaka isicelo sempahla entsha eluhlaza kumthengisi ofanayo.
Kuphi futhi kuphi okungcono ukutshala kusayithi
Kunezindlela ezimbili zokutshala amagilebhisi - entwasahlobo nasekwindla. Ngamunye unezici zayo siqu, izinzuzo zayo kanye nokungahleleki. Ngakho-ke, ukutshala kwentwasahlobo kuhle ngoba umvini uzothatha kahle izimpande ngaphambi kweqhwa, kodwa le ndlela ihlotshaniswa nezingozi ezithile zokugcina izithombo kuze kufike entwasahlobo.
Yingakho ochwepheshe abaningi bakhetha ukutshala amagilebhisi cishe ebusika, bekhetha usuku olufudumele kulokhu, ukuze bangalondolozi izithombo ezinyangeni eziningana.
Funda ngemithetho yokutshala amagilebhisi ekuwa.
Uma kukhona okukhethwa kukho, amagilebhisi atshalwa ekwindla isikhathi eside ngaphambi kwe-frosts yokuqala (maphakathi no-Okthoba), ukuze izimpande ezingapheli zingabhubhiswanga ngenxa yokudonsa okubukhali kokushisa.
Ukutshala nokutshalwa kwamagilebhisi kuqala ngokukhetha indawo. Indawo engcono kunazo zonke eCabernet Sauvignon iyintaba yaseningizimu noma eningizimu-ntshonalanga yendawo ngokukhanyisa okuhle nokuphuza umoya. Isivini sibekwa kusukela enyakatho kuya eningizimu. 
Kubalulekile! Indawo enhle yamagilebhisi isendongeni eliseningizimu yesakhiwo: kulokhu umvini uyovikelwa yindawo yokuhlala ephephile emiphakathini enamandla kakhulu enyakatho. Kodwa emthunzini wemithi noma izakhiwo ezinye lezi zitshalo akufanele zitshalwe ngokulandelana!
Ukwakhiwa kwamagilebhisi enhlabathi iCabernet Sauvignon akufaki izidingo eziphezulu, kodwa amanzi amnandi nokudla okunomsoco jikelele wenhlabathi ayamukelekile.
Indlela yokutshala: ukutshala izimbewu zesitshalo kwisayithi
Indlela yokukhulisa amagilebhisi e-cabernet ezweni - impendulo yalo mbuzo incike kunsimu onayo kulokhu nokuthi iwayini elifunayo kangakanani. Njengoba kwashiwo, inamba encane yezihlahla ingahlwanyelwa emgqeni owodwa ebangeni lokungenani amamitha ayisithupha nengxenye ukusuka kwesakhiwo esiseduze.
Kodwa uma uhlela ukwakha isivini sangempela, izithombo kufanele zibekwe emigqeni, ibanga eliphakathi okungenani okungamamitha amathathu, ukuze wonke amaqoqo athole ukukhanya okwanele. Ibanga eliphakathi kweCabernet Sauvignon amagilebhisi ngokulandelana kufanele libe ngamamitha ayi-nxenye nengxenye.
Uyazi? Ehlabathini elomile nelomhlabathi, izithelo zomvini zihlwanyelwa ngendlela enamanzi (emigodini ejulile), kepha uma kunamanzi angaphansi komhlaba, kanye nasezindlini zomhlabathi, ngokuphambene nalokho, umbhede kufanele uphakanyiswe kancane.
Uma utshala isithombo, ipayipi enobubanzi obubanzi noma ibhodlela lepulasitiki eliguquguqukile eliphansi lokugcoba lingcwatshwa emgodini wokunisela umvini ngaleyo ndlela.
Kodwa-ke, ngokucabangela ukungathobeki kweCabernet Sauvignon, eminyakeni emithathu emva kokuba umvini usuqede, ipayipi elinjalo lingasuswa ngokuphephile - amagilebhisi akwazi ukuzitholela ngokuzithoba umswakama okudingayo emigqeni ejulile yomhlabathi, futhi akasadingi amalungelo akhethekile ekunkeleni.
Bheka futhi amagilebhisi afaneleka kakhulu iwayini.
Imithetho yokunakekelwa ngezikhathi zamagilebhisi "iCabernet Sauvignon"
Njengoba sekushiwo kakade, amagilebhisi akwaCabernet kulula ukukhula, ngoba ezihlukahlukene azihloniphi isimo sezulu esishintshayo futhi akesabi kakhulu izinambuzane. Kodwa lokhu akusho ukuthi ukushiya umvini onjalo akudingeki neze.
Ukunisela imodi
Ukuchelela okubalulekile kubaluleke kakhulu kwezobuchwepheshe bokukhula kwamajikijolo ewayini. Umswakama okweqile, njengokuntuleka kwawo, unomthelela omubi ekuvuneni. Njengoba sekushiwo, phakathi neminyaka emithathu yokuqala yokuphila komvini kungcono ukuwasebenzisa ngombhobho otholwe emgodini noma ebhodleleni lepulasitiki, ngaleyo ndlela amadivayisi angasuswa ngokuphepha.
Ukubopha umvini ku-trellis ngemuva kokususa indawo yokuhlala yasebusika, kuveza ukusilela kwawo kokuqala. Ekuqaleni kwenkathi yokukhula, amagilebhisi adinga ikakhulukazi: isihlahla esisodwa sizothatha amalitha angu-40 amanzi. 
Kubalulekile! Amanzi okuphuza izithelo zamagilebhisi kufanele atshiswe kancane, ngaphezu kwalokho, ukugqoka kuhle ukufaka isikhuni esincane (cishe embizeni engamamitha amahlanu).
Kamuva, ngaphambi kokuvuthwa kwamajikijolo, kusetshenzwa amanzi amabili: okokuqala - izinsuku ezimbalwa ngaphambi kokuqala kwezimbali, kanti okwesibili - ngemuva kokuba izimbali ziphelile. Lapho amagilebhisi eqala ukuma amajikijolo, ukuchelela kufanele kume kungakhathaliseki ukuthi umswakama wenhlabathi unjani, lo mthetho usebenza kunoma yikuphi izinhlobo zemagilebhisi.
Okokugcina, ngaphambi nje kokuba ubusika uqobo, izinsuku ezimbalwa ngaphambi kokuwa, amagilebhisi aphuziswa futhi (lokhu kwenziwa ukuze umvini ungangeni ebusika ngenhlabathi eyomile, lo mhlabathi ukhululeka kakhulu futhi amagilebhisi angase afe ngenxa yesithwathwa esinamandla kakhulu).
Izivini ezivuthiwe ngokuphelele zinganisela ngisho nangaphansi. Eqinisweni, phakathi nonyaka wonke, umvini ungakhipha emhlabathini umthamo owanele wokwenziwa kwentuthuko evamile, kodwa ukuchelela kuyimpoqo ngaphambi kokubusika.
Umanyolo
Kudingeka futhi ukondle amagilebhisi ngokuqapha, ngoba ukwedlula ngokweqile umanyolo kunciphisa ukukhula komvini futhi kunciphisa isivuno. Uma, ngaphambi kokutshala amagilebhisi, uye wakhathalela ukugcwalisa inhlabathi ngamanyolo eziphilayo kanye nezamaminerali, lokhu kugcinwa kwanele iminyaka emithathu noma emine yokuqala ukungenise lutho emhlabeni.
Kusukela kumagilebhisi avuthiwe aphendule kahle emquba, futhi abuye ahlanzeke kahle. Izithako zamaminerali - i-carbamide, i-ammonium nitrate, i-superphosphate, nama-fertilizer we-potash (i-potassium sulfate, i-potash usawoti, umlotha okhuni). Ungasebenzisa futhi izithako eziyinkimbinkimbi zamaminerali, njengoFlovitvit, uKemira nabanye. 
Bheka futhi ukuthi yiziphi izinhlobo zamaminerali omanyolo futhi yiziphi izakhi ezikhona kuwo.
Entwasahlobo, ngesikhathi esifanayo nokuphuza okokuqala, kuyadingeka ukondla izithelo zomvini ngamaminerali amaminerali aqukethe i-nitrogen, i-phosphorus ne-potassium. Isihlahla ngasinye sizodinga 50 g we-phosphate kanye no-20 g we-fertilizer umanyolo. Umsele ongajulile ugobe nxazonke ezihlahleni, umanyolo ufakwa kuwo, futhi ufafazwe umhlaba phezulu.
Ukukhulelwa okulandelayo kungenziwa ngaphambi kokusila, ngalesi sikhathi besebenzisa udaba oluphilayo kanye nomanyolo omningi we-potash kanye ne-phosphate (cishe u-15 g no-25 g, ngokulandelana, ngokusekelwe ibhakede lamanzi).
Kubalulekile! Awukwazi ukondla amagilebhisi ngamanyolo we-nitrogen engxenyeni yesibili yehlobo, lokhu kuholela ekubambezelekeni okukhulu ekukhuliseni okuvuthiwe. Umphumela ofanayo unikeza inqwaba yamanyolo.
Ukondla umvini ungaphinda uphefwe, futhi leli fomu lomanyolo lihlangene kahle nelashwa lokuvimbela kusuka ezinambuzane. Kulokhu, kulula kakhulu ukuthenga umkhiqizo olungiselelwe esitolo esithile ("Aquarine," Plantafol, "Novofert, njll).
Ukusika izihlahla
I-Cabernet Sauvignon idinga ukusika izihlahla ezifanele, njengoba umvini okhululekile uveza isivuno esibi. Ukudubula kungenziwa nganoma yisiphi isikhathi sonyaka, kodwa izihlahla zonke ziba nezici zayo.
Uyazi? Ukwehla kwe-autumn kuyithandeka ngaphezu kwentwasahlobo, ngoba ngesikhathi sokuvuthwa kwempuphu eningi, umvini oqoshiwe uphulukisa kahle futhi ukhule iphasika ("ukukhala"). Izinyembezi ezinjalo zikhukhula amafihledi, ziphendulela omuncu futhi zingakhuli, ngakho-ke ungazifundela imifino yokuhlahla izihlahla kungabhubhisa amagilebhisi.
Uma kwakungeke kwenzeke ukugoba ekwindla, noma isihlahla esitshalwe ekwindla sikhipha amahlumela amaningi kakhulu, ungakwazi ukuwaqeda ngokucophelela entwasahlobo, lapho kusengashintshi ngokuphelele, kodwa kubanda kakhulu. Ngalesi sikhathi, amagatsha omile anesifo somzimba nawo asuswa.
Ehlobo lezithelo zomvini, susa amagatsha amaningi namaqabunga. I-shrub eyakhiwe ngokufanele kufanele ikhanyiswe ilanga nxazonke ukuze amajikijolo avuthwe kangcono. Ekuseni, amagilebhisi anqunywa ngesikhathi sokuvuna (amahlumela abuthakathaka asuswe futhi abizwa ngokuthi "iziqongo" - amahlumela ngaphandle kwamagilebhisi). Khona-ke, ngemva kokuwa kwamaqabunga, kusetshenzwa izihlahla eziningi eziqakathekile.
Kubalulekile! Isikhathi esifanele sokusika izikwindla ukuqala kwamaqhwa kuqala. Ukugeleza kwe-Sap kumele kumile emvinini, kodwa akufanele ufinyelele amaqhwa wangempela, ngoba amagatsha azoba yincipha kakhulu.
Ngomlingana osemusha, ngenxa yokusika, ama-side amahlumela angu-3-7 kufanele ashiywe, angasaphinde. Emvini omdala ngoSeptemba, kubalulekile ukususa wonke amahlumela ahlangene aphethwe phansi ngaphansi kwengxenye yamitha emhlabathini. Khona-ke, kusukela emahlumela akhula endaweni ephakeme ephakeme kunezingu-0.8 m ngaphezu komhlaba, iziqongonga zithengwa okweshumi, futhi wonke amagatsha asemaceleni asuswa.
Khona-ke, ngesikhathi sesihlahla sasekwindla yesibili ephakeme ngamamitha ambalwa ukusuka emhlabathini, kudingeka ukhethe amahlumela aqinile kunazo zonke: uthathe phansi, ushiye ama-3-4 amaqabunga, futhi usike phezulu phezulu ohlangothini oluphambene namafihlethi angu-10 - lapho amaqoqo ayoba khona.
Izifo kanye nokuphikiswa kwezinambuzane: Ukwelashwa nokuvikelwa
Sishilo ngenhla ukuthi iCabernet Sauvignon inamandla kakhulu ngisho nezitha ezimbi kakhulu zomvini. Noma kunjalo, ukuze kungabi nezinkinga zokuxilongwa nokuphathwa, kubalulekile ukwenza izinyathelo ezithile zokuvikela ukuvikela umvini kusuka ezinsaleleni ezifana namagilebhisi namagundane, ama-pruritus, ama-leafworm, kanye nezifo ezihlukahlukene ze-fungal nokubola.
Ezimweni ezikhethekile, ungathenga amalungiselelo omhlaba wonke wezokwelapha ze-prophylactic yamagilebhisi, anempahla emibili ye-fungicidal kanye ne-insecticidal futhi, ngaphezu kwalokho, kushukumisa ukukhula komvini. Njengoba lezi zidakamizwa ngokuvamile ziyingozi, ukwelashwa kufanele kwenziwe ekuqaleni kwentwasahlobo. Futhi uma umvini usabathintekile, futhi ukwelashwa kwenziwa kamuva - kunoma yikuphi, kufanele kugcwaliswe ngokugcwele okungenani inyanga eyodwa ngaphambi kokuvuna.
Uyazi? Njengezinye izindlela eziphephile ezibulala izibulala-zinambuzane, kungenzeka ukulwa nemikhaza ngesikhathi sokuqala sokutheleleka ngokupuniza amaqabunga ngamanzi nesepha evamile.
Kodwa ngubani oyingozi ngempela kwiCabernet - it isps. Hlola ngokucophelela futhi uhlole isayithi ukuze kube khona izidleke ze-wasp kuso. Uma lezi zinambuzane zihlasela isitshalo sakho, faka izicupho ezikhethekile noma, uma zonke ezinye zihluleka, zimboze amaqoqo nge gauze.
Ukuqina kwe-Frost: indawo yokuhlala yasebusika
I-Cabernet Sauvignon ingezinhlobo zama-frost-resistant (umvini ungamelana namazinga okushisa kuya ku -30 ° C), kodwa uma ukhula ngamagilebhisi emgwaqeni ophakathi ebusika, kufanele uhlanganiswe. Eqinisweni, ukulimala kwezivini ngenxa yeqhwa kuyisayensi eyinkimbinkimbi kakhulu, lapho kubalulekile hhayi kuphela ukuthi izinga lokushisa liwehla kanjani ebusika, kodwa nokuthi indlela engalindelekile futhi engathí sina ngayo ekwindla nasentwasahlobo yomswakama, yiziphi imimoya ezahlula ngenkathi ebanda futhi t. n.
Ngakho-ke, ukuze ungabungozi, akufanele ushiye isivini esihlahleni se-trellis.
Indlela elula yokukhosela umvini ukuwuphonsa. Ungakwazi ukulungiselela umvini kanye nesikhathi esiningi sokudla ubusika - simboze ngamabhodi, plywood, ifilimu nezinye izinto ezenziwe ngcono, uhlanganise umcamelo ovela utshani obomile.
Kubalulekile! Kungakhathaliseki ukuthi ukhetha kanjani, awukwazi ukumboza umvini ngamagilebhisi omile, ngoba kulokhu wenza ubusika obuhle ngezinambuzane ngezandla zakho.
Ukumboza amagilebhisi ngefilimu nakho kwakungekho okuhle kakhulu: uma ungenalo ithuba lokuhlela ukuhamba njalo ngomvini, kungaba ukubola nokubola.
Ukusebenzisa amagilebhisi eCabernet Sauvignon ekwenzeni iwayini
Futhi manje, ekugcineni, into enhle kunazo zonke ukuvuna nokulungiselela iwayini.
Uyazi? I-Cabernet Sauvignon iyinhlobo ehlukahlukene yewayini yevini, akuyona efaneleka kakhulu ukuyisebenzisa njengento epholile ngenxa yesikhumba sayo esibi kakhulu.
Ngonyaka owodwa iKhabernet Sauvignon amagilebhisi izithelo zixhomeke ezintweni eziningi, kepha ngokwesilinganiso kuthatha iminyaka emithathu kuya kwemihlanu ukulinda kusukela ngesikhathi sokutshala.
Iwayini le-Cabernet liyathandwa abaningi: linambitheka elimnandi futhi linama-tart nge-hint currant. Yiqiniso, i-cabernet encane ifana ne-inkino embala, futhi ukunambitheka kwayo kunzima kakhulu. Isiphuzo sikhula isikhathi eside, kodwa ngokuhamba kwesikhathi, sithola i-pomegranate hue ne-bouquet enzima kakhulu. 
I-astringency (ngenxa yesikhumba esinzima namathambo) kanye nephunga le-currant emnyama yikhadi elivakashele leCabernet Sauvignon.
Njengoba kushiwo ngenhla, lapho ulungiselela iwayini kusuka eChabernet Sauvignon, ezinye izinhlobo zewayini ngokuvamile zengezwa esiphuzweni ukuze zivumelane nambitha, kepha isiphuzo sekhwalithi esivela kulo mvini senziwa futhi.
Uyazi? Ngokusho kwemithetho ekhona yewayini okumele ithathwe ngokuthi i-varietal (eyenziwe ngezidalwa ezihlukahlukene zamagilebhisi), kwanele ukuba okungenani ibe nekota eyodwa kwezintathu zohlobo olulodwa lwamagilebhisi (ngokusho kwesimiso seBodro, izinhlobo zewayini ezihlanzekile ngokuphelele, njengomthetho, ungenzi ).
Inzuzo engenakulinganiswa yalezi ezihlukahlukene ze-winner winner yikubikezela kwayo: kunoma yiziphi izimo umvini okhula, noma yikuphi okungeziwe kwisiphuzo ngenkathi kulungiselelwa, inothi eliyinhloko likaCabernet lihlala libonakala.
I-recipe nobuchwepheshe bokulungiselela iwayini eliphakeme eliphezulu ekhaya kuyisihloko sendaba ehlukile. Iseluleko kuphela engingathanda ukusipha abaqalayo: qaphela kusengaphambili mayelana nokuthengwa kwemvubelo yewayini yangempela, efanelekayo ekukhiqizeni iwayini elibomvu, ngoba iwayini lemvubelo yemvelo ayihlangene nesiphuzo esihle kakhulu ongasilungiselela ngezandla zakho, ngokuqapha ngokucophelela ubuchwepheshe.
Iwayini lingakulungiswa hhayi kuphela kwamagilebhisi, kodwa futhi lisuka ku-jam futhi lidibanise.
Ngakho-ke, uma wenze isinqumo sokukhula kwamagilebhisi eCabernet Sauvignon esiqhingini sakho, ngeke uzibeke ezinkingeni ezinkulu, kodwa ngo-Okthoba uzothatha isivuno esihle kakhulu sezinto eziwusizo zewayini futhi ujabulele futhi ujabulele izivakashi zakho ngesiphuzo esihle nesiphuzo.
