Anaga ahaan, wehel u fiican in khamri waa kuwa farmaajoLaakiin waligaa miyaad ka fikirtay farmaajo kee baa ku fiican khamrigan? Wanaagsan HombresconEstilo.com Waxaan kuu soo bandhigeynaa farmaajada iyo khamriga ugu fiican.
Goobta Kaydiyaha Weyn Wuxuu sameeyay liis uu ku qoro khamriga jiiska. Sidoo kale, haddii aadan rabin inaad eegto liiskaas, waxaan halkaan ku taxnaa farmaajada ugu caansan iyo khamriga ku habboon iyaga.
Tan ugu caansan waa jiiska Provolone, jiis adag, dufan badan oo si fiican ula shaqeeya khamri-tannin leh, sida Chardonnay, Chianti Riserva, ama Barolo (in kasta oo sidoo kale lagu lammaaneyn karo Cabernet Sauvignon ama Reer Argentine Malbec). Farmaajo kale oo aad u wanaagsan oo lala socdo waa Emmental (oo caan ku ah "Swiss cheese", in kasta oo ay jiraan farmaajo kale oo lagu sameeyo Switzerland). Tani waa dufan badan, jiis adag, sidaa darteed waa in lagu daraa khamri cas oo adag. Habka ugu fiican ee loo raaci karo waa Beaujolais, ama Châteauneuf-du-Pape, laakiin leh Chardonnay qallalan sidoo kale waa mid aad u wanaagsan.
Jiis Roquefort waa jiis aad u xoog badan, jiis adag oo adag oo ay tahay inuu weheliyo casaan astringent ah si uu isugu dheellitiro dhadhankiisa xoogga leh. Cadaan sidoo kale waa la soo dhaweyn karaa, sidoo kale deked leh caraf udgoon (Tawny Port aad ayey ugu fiican tahay jiiskan). Parmesan (Parmigiano-Reggiano) waa jiiska caadiga ah ee talyaaniga. Shirkadeeda ugufiican waa khamri cad, sida Chardonnay daran si loo yareeyo dhadhankeeda basbaaska leh. Waxaa sidoo kale wehelin kara khamri casaan leh uruurin badan oo tannins ah.
Si aad u aragto liiska buuxa ee lammaanaha, ka dibna dhagsii riix halkan.