No laila, ua hoʻopuka ʻoe i ka ʻōmole cabernet sauvignon, ninini iā ʻoe iho i ke aniani a laila hoʻoholo e mālama i ke koena no ka pō ʻapōpō…e poina wale i kēlā vino i wehe ʻia e noho ana i loko o kāu hale lole no kekahi pule. Auwe. He mea maikaʻi anei ke inu? A e ino anei ka waina ma ka mua?
ʻAʻohe pane ʻeleʻele a keʻokeʻo, akā loaʻa iā mākou ka nūhou maikaʻi: ʻAʻole paha e hoʻoholo ʻia kāu waina no ka ʻōpala. Eia pehea e ʻike ai inā he ʻino ka waina (a pehea e hoʻolōʻihi ai i ka wā mua).
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ʻO John Fedele/Getty Images1. Ina pilau ka waina, he * ino paha
Hiki i ka waina ʻino ke honi e like me nā mea he nui. ʻAʻohe mea kupanaha, ʻaʻohe o lākou maikaʻi, no laila he ala maʻalahi ia e nānā i ka hou. Honi i kēlā ʻōmole. He honi ka waika? A i ʻole, hoʻomanaʻo paha kona ʻala iā ʻoe i ke kāpeti? Hiki paha ke pilau e like me ka ʻīlio pulu, ka pahu kahiko a i ʻole nā hua popopo. A i ʻole ʻoi aku ka nui o ka nutti ma mua o kou hoʻomanaʻo ʻana, ʻano like me ke kō kuni a i ʻole nā ʻōlaʻa stewed - he hōʻailona ia o ka oxidization (ʻoi aku ma lalo).Inā ʻoe i waiho i kahi hue waina e hāmama ana no ka lōʻihi loa, e pilau ʻoi paha ia, e like me ka vīneka. ʻO ia no ka mea ua hoʻololi maoli ʻia i ka vīnega e ka maʻi bacteria a me ka ʻike ʻana i ka ea. ʻO ia paha ʻaʻole ʻoe e ʻeha i ka ʻono ʻana (ʻo ka waiʻona ka mea hoʻomalu), akā ʻaʻole mākou makemake e inu i ke aniani. Mai hopohopo, ʻaʻole ʻoe makemake.
2. E nānā i nā hoʻololi ʻana i ke ʻano a me ka maopopo
ʻO kekahi mau waina ʻeleʻele i ka hoʻomaka ʻana, ʻoi aku ka mea i kānana ʻole a me nā ʻano kūlohelohe. Akā inā ʻoe i hoʻomaka me ka wai maʻemaʻe a ua pōwehiwehi koke ia, he hōʻailona paha ia o ka hana microbial—gross. Pēlā nō, inā he ʻōhū i loko o kāu waina i hoʻomau ʻia, e hoʻomaka hou ana ka ferment. ʻAʻole, ʻaʻole ia he Champagne homemade. He waina ʻawaʻawa, ʻino.
3. E makaʻala no ka oxidization a i ʻole nā loli i ke kala
ʻO ka minuke e wehe ai ʻoe i ka hue waina, e hōʻike ʻoe i kona mau mea i ka oxygen, a e like me kahi ʻāpana o ka avocado a i ʻole ka ʻāpala, e hoʻomaka ia e ʻeleʻele (ʻo ia hoʻi, oxidize). Inā ʻoi aku ka nui o kāu pinot grigio i kēia manawa i kahi pinot brown-io, palekana ke inu, akā ʻaʻole ia e ʻono e like me ke ola a i ʻole ka hou e like me ka lā hoʻokahi. Hiki i nā waina ʻulaʻula ke oxidize pū kekahi, e huli ana mai ka ʻulaʻula ʻulaʻula a i kahi ʻalani-ʻulaʻula muted. Eia hou, ʻaʻole ia e pepehi iā ʻoe i ka inu ʻana i kēia mau waina, akā ʻaʻole paha ʻoe makemake i ko lākou ʻono.
E nānā i kēia pou ma Instagram
4. E hoʻomanaʻo i ka lōʻihi o kona wehe ʻana
He ʻokoʻa ko kēlā me kēia ʻano waina, no laila inā ʻoe e mālama i ke koena no ka wā ma hope, makemake paha ʻoe e hoʻonohonoho iā ʻoe iho i mea hoʻomanaʻo ma mua o ka pōʻino. (Kidding. Kind of.) Hoʻomaka e huli nā ʻulaʻula māmā (e like me ka gamay a i ʻole pinot noir) ma hope o nā lā ʻekolu, ʻoiai ʻo nā ʻulaʻula kino nui (e like me cabernet sauvignon a me merlot) e mau ana a hiki i nā lā ʻelima. ʻOi aku ka pōkole o ka mālama ʻana o nā keʻokeʻo ma kahi o ʻekolu mau lā, akā me ka mālama pono ʻana—ʻo ia hoʻi, ka hoʻopaʻa ʻana i ka ʻōmole a mālama ʻia i loko o ka friji—hiki ke lōʻihi a hiki i ʻehiku (pēia no ka rosé). ʻOiai me ka mālama pono ʻana, e like me nā waina sparkling Champagne, cava a me ka prosecco e hoʻomaka ana e nalowale i kā lākou pūlima pūlima i ka lā hoʻokahi a paʻa loa lākou i ka lā ʻekolu.Nā ʻōlelo aʻoaʻo e hoʻomau i kāu waina e like me ka hiki
ʻO ka mea mua, mai hoʻolei i ka ʻōpala - makemake ʻoe ma hope. ʻO ia no ka mea pono ʻoe e hoʻopaʻa i kāu waina i ka manawa i pau ai ʻoe i ka ninini ʻana i ke aniani. Ke pani ʻoe i ka ʻōmole, e mālama i loko o ka friji, kahi e mau ai no kekahi mau lā ʻoi aku ka lōʻihi ma mua o kou haʻalele ʻana iā ia ma ka lumi wela. ʻO ka wikiwiki o kou waiho ʻana i kēlā vino, ʻoi aku ka lōʻihi e hiki ai iā ʻoe ke hauʻoli.
Inā ʻike ʻoe ʻaʻole ʻono hou kāu koena waina e like me ka sip mua, aia nā ala e hoʻohana ai, e like me ke kuke ʻana. Coq au vin , kekahi?
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