Kithina, ukuhambelana ngokugqibeleleyo ne iwayini yiyo itshizi... kodwa ngaba wakhe wacinga ukuba yeyiphi itshizi ebhetele newayini? Kulungile ngaphakathi HombresconEstilo.com Sikunikezela ngeshizi kunye newayini ebhangqwe kakuhle.
Indawo YendI Wenze uluhlu apho adwelisa khona iwayini kunye netshizi. Ngokukwanjalo, ukuba awufuni kujonga olo luhlu, apha sidwelisa ezona tshizi zidumileyo kwaye yeyiphi iwayini efanelekileyo kuzo.
Eyona idume kakhulu sisi-Provolone itshizi, itshizi enamafutha aqinileyo, asebenza kakuhle newayini ene-tannin, enje ngeChardonnay, iChianti Riserva, okanye iBarolo (nangona inokudityaniswa neCabernet Sauvignon okanye i-Malbec yaseArgentina). Enye itshizi elungileyo kakhulu ukuba ikhatshwe yi-Emmental (eyaziwa ngokuba yi "Swiss cheese", nangona zikhona ezinye iitshizi ezenziwe eSwitzerland). Le yitshizi enamafutha aphezulu, enzima, ke kufuneka ibhangqwe newayini ebomvu ebomvu. Indawo efanelekileyo yokuhamba nayo yiBeaujolais, okanye iChâteauneuf-du-Pape, kodwa ngeChardonnay enegwele ilungile kakhulu.
Isonka samasi iRoquefort yitshizi eyomeleleyo kakhulu, esisiqingatha esomeleleyo ekufuneka sikhatshwe bubomvu obungqongqo ukulinganisa incasa yaso enamandla. Umhlophe unokwamkeleka, kunye nezibuko elinephunga elimnandi (iTawny Port ilunge kakhulu kule setsi). I-Parmesan (iParmigiano-Reggiano) yitshizi enzima yase-Italiya. Eyona nkampani yayo intle yiwayini emhlophe, enje ngeChardonnay enamandla yokuphelisa incasa yayo ebabayo. Inokuhamba kunye newayini ebomvu enetannins ephezulu.
Ukubona uluhlu olupheleleyo lokubhangiswa, emva koko ucofe nqakraza apha.