Zamkatimu
Ginjinha kapena kungoti ginha ndi mowa wachipwitikizi wopangidwa kuchokera ku zipatso za dzina lomwelo (umu ndi momwe yamatcheri wowawasa amitundu ya Morello amatchulidwira ku Portugal). Kuphatikiza pa zipatso ndi mowa, kapangidwe kachakumwa kumaphatikizapo shuga, komanso zinthu zina zomwe zimatengera wopanga. Mowa wa Ginginha ndiwotchuka ku likulu la Lisbon, mizinda ya Alcobaça ndi Obidos. M'madera ena, Chinsinsicho ndi chokhazikika komanso chosasinthika, ndipo mowa wotsekemera ndi dzina lotetezedwa ndi chiyambi (mwachitsanzo, Ginja Serra da Estrela).
Mawonekedwe
Ginginha ndi 18-20% ABV ndipo ndi chakumwa chofiyira cha ruby chokhala ndi utoto wofiirira, fungo labwino la chitumbuwa komanso kukoma kokoma.
Etymology ya dzinali ndi yosavuta. Ginja ndi dzina lachipwitikizi la chitumbuwa cha Morello. "Zhinzhinya" ndi mawonekedwe ocheperako, ngati "morelka yamatcheri" (palibe analogue yeniyeni mu Russian).
History
Ngakhale kuti yamatcheri wowawasa akhala akukula m'maderawa kuyambira nthawi zakale, ndipo ngakhale motalika, mowa sungathe kudzitamandira ndi mbiri yakale komanso chiyambi chazaka zapakati. “Atate” a ginjinha anali mmonke Francisco Espineir (mabuku ena amati amene anayambitsa zakumwa zoledzeretsa anali wamalonda wamba wa vinyo amene anatengera maphikidwewo kuchokera kwa abale opembedza a nyumba ya amonke ya St. Anthony)). Anali Francisco m'zaka za zana lachisanu ndi chiwiri yemwe adabwera ndi lingaliro lakuvina yamatcheri wowawasa mu aguardente (burande waku Portugal), ndikuwonjezera shuga ndi zokometsera pazotsatira zake. Chakumwacho chinatuluka bwino kwambiri ndipo nthawi yomweyo chinapambana chikondi cha anthu okhala mumzindawu.
Komabe, molingana ndi mtundu wina, amonke ochenjera akhala akusangalala ndi tincture ya chitumbuwa kwa zaka mazana ambiri, akuwulula pang'onopang'ono chinsinsi chawo kwa anthu wamba, kotero, mwinamwake, kwenikweni, zhinya adawonekera kale kwambiri.
Ku Portugal, "ginjinha" imatchedwa osati tincture wa chitumbuwa chokoma, komanso magalasi a vinyo "odziwika" mmenemo.
Mkulu woyamba wa mwambowu ndi wodziwika bwino A Ginjinha kapena, mwa kuyankhula kwina, Ginjinha Espinheira ku Lisbon, yomwe yakhala ya banja limodzi kwa mibadwo isanu.
Apwitikizi amakono amakumbukirabe mmene agogo awo anagwiritsira ntchito ginjinha monga machiritso ozizwitsa a matenda onse. Zolinga zamankhwala, tincture ya chitumbuwa idaperekedwa ngakhale kwa ana ang'onoang'ono.
Ngakhale kuti doko limatengedwa kuti ndi mowa "wovomerezeka" wa Chipwitikizi, umapangidwira kunja kwa dziko, ndipo anthu okhala ku Lisbon okha amaima pamzere m'mawa pazitsulo zing'onozing'ono kuti ayambe tsiku ndi galasi lachitumbuwa.
Technology
Zitumbuwa zakucha zochokera kumadera akumadzulo kwa Portugal zimakololedwa ndi manja, kuziyika mu migolo ya oak yaku France ndikudzazidwa ndi brandy. Nthawi zina zipatso zimapanikizidwa pasadakhale ndi makina osindikizira, koma nthawi zambiri izi sizichitika. Pambuyo pa miyezi ingapo (nthawi yeniyeni ndi nzeru ya wopanga), zipatso zimachotsedwa (nthawi zina osati zonse), ndipo shuga, sinamoni, ndi zosakaniza zina zimawonjezeredwa ku tincture. Zigawo zonse ziyenera kukhala zachilengedwe, zonunkhiritsa, utoto ndi zokometsera sizikugwirizana ndi kalembedwe.
Chilichonse chikhoza kukhala ngati chida cha ginya: osati mphesa yokha, komanso mowa wonyezimira, vinyo wolimba komanso pafupifupi mowa wina uliwonse wamphamvu.
Momwe mungamwere ginjinha moyenera
Ruby red chitumbuwa mowa wonyezimira ankatumikira kumapeto kwa chakudya monga digestif, nthawi zina kuledzera kuchokera apadera ting'onoting'ono makapu pamaso chakudya chokoma kuti kukulitsa chilakolako. M'nyumba zodyera zachipwitikizi, jinha amathiridwa m'magalasi a chokoleti, omwe amawagwiritsa ntchito podyera gawo la chakumwacho.
Nthawi zina chitumbuwa choledzeretsa chimalowanso m'galasi - komabe, nthawi zonse mumatha kufunsa bartender kuti azithira mowa "wopanda zipatso". Ginginha amamwa mozizira mpaka +15-18 °C, koma ngati kunja kukutentha, ndi bwino kumwa chakumwa chozizira kwambiri - +8-10 °C.
"Chitumbuwa" cha Chipwitikizi chimayenda bwino ndi zokometsera - ndikofunikira kuti chokometseracho chisakhale chokoma kwambiri, apo ayi chidzatseka. Ginya amatsanuliridwa pa ayisikilimu a vanila, okoma ndi saladi za zipatso, kuchepetsedwa ndi vinyo wa doko. Komanso chakumwacho ndi gawo la ma cocktails ambiri.
Ma cocktails a ginger
- mmishonale. Thirani magawo 2.5 a jigny, gawo la drambui, ½ gawo la sambuca mumagulu owombera (malinga ndi mpeni). Imwani mkamwa umodzi.
- Mfumukazi. 2 magawo a ginginha ndi madzi a mandimu, magawo 8 a Seven Up kapena mandimu aliwonse ofanana. Kuchuluka kungakhale kosiyana ndi kusintha mphamvu.
- Ufumu. Cocktail yokhazikika. Zigawo (pansi mpaka pamwamba): 2 magawo gigny, 2 magawo a safari zipatso za liqueur, magawo XNUMX a ramu.
- Misozi yeniyeni. 2 magawo a Ginginha, 4 magawo a Martini, ½ gawo la mandimu. Sakanizani zonse mu shaker, perekani ndi ayezi.
- Mfumukazi St. Isabella. Gwirani magawo 4 a jigny ndi 1 gawo la drambuie mu shaker ndi ayezi, perekani mu galasi la tumbler.
- Satin wofiira. Sakanizani gin ndi martini youma mu chiwerengero cha 1: 2. Onjezani ayezi, perekani mu galasi lozizira.
Mitundu yotchuka ya ginjinha
MSR (Mawu oyamba a Manuel de Sousa Ribeiro), akhala akupanga mowa wa chitumbuwa kuyambira 1930.
Poganizira mtundu wa # 1, Ginja de Obidos Oppidum wakhala akupanga ginja kuyambira 1987. Chizindikirocho chimadziwika ndi "chocolate gin" - panthawi yopanga, mpaka 15% ya chokoleti chowawa, chophwanyidwa kukhala ufa, chimawonjezeredwa ku zakumwa.
Palibe mitundu yayikulu kwambiri, nthawi zambiri ginjinha imapangidwa ndi ma cafe ang'onoang'ono, magalasi a vinyo kapena mafamu chabe.