Labari mai ban mamaki na Dom Pérignon, wani Benedictine monk

 

Kodayake Dom Pérignon ba shine mai kirkirar shahararren shahararren shampen na duniya ba, amma ya sanya halittar ta ne saboda aikin sa na farko na samar da farin giya mai inganci.

Kusan fiye da ƙarni uku bayan mutuwarsa, Dom Pierre Pérignon ya kasance ɗayan mashahuran mashahuri a cikin tarihi saboda gagarumar gudummawar da yake bayarwa ga al'adun gargajiyar ƙasarsa, Faransa, sabili da haka ga fasahar duniya de vivre.

Halin sirrin da ke tattare da rayuwarsa da aikinsa, duk da haka, ya haifar da labarai da labarai na yau da kullun, da yawa waɗanda basu dace da gaskiya ba.

A zahiri, sabanin yarda da yadu, ba ƙirƙirar shampen ba. Ga mace ce, da aka sani da Wicow Clicquot, muna bin bashin giya mai ɗanɗano da muka sani a yau. Kuma har sai a 1810 - kusan karni bayan mutuwar Benedictine monk - ta kirkiro da sabuwar dabara wacce ta ba ta damar mallake abin da ake kira aikin tanda na sakandare wanda ke tattare da farin giya daga yankin Champagne na Faransa wanda tasirinsa ke dawwama. lokacin da ya wuce. an yi bikin.

Don haka menene dalilai na sanannen sanannen ƙasashen duniya?

Ingantaccen ingancin ruwan inabi

"Dom Pérignon ba zai iya zama kai tsaye ƙirƙirar shampen da muka sani a yau ba, amma ya haskaka hanya don ƙirƙirar ta ta hanyar samar da farin ruwan inabi wanda babu irinsa a zamaninsa," ɗan tarihi Jean-Baptiste Noé, marubucin littafin Histoire du vin et de l'Eglise (Tarihin giya da Coci), ya ce a wata hira da rajista.

An haife shi a 1638, Pérignon ya ɗan wuce shekaru 30 a lokacin da ya shiga cikin gidan Benedictine na Hautvillers (a yankin Champagne na arewa maso gabashin Faransa), inda ya yi aiki a matsayin mai ba da tallafi har zuwa mutuwarsa a ranar 24 ga Satumba 1715. A lokacin Bayan isar sa wurin abban, yankin ya samar da giya maras ƙaranci wanda kotun Faransa ta ƙi, wanda galibi ya fi son tsananin jan giya mai launuka iri iri daga Burgundy da Bordeaux.

Abinda ya kara dagula lamura shine, duniya tana fuskantar abin da ake kira da Little Ice Age, wanda ya sanya samar da ruwan inabi ya zama da wahala a cikin yankunan arewacin a lokacin hunturu.

Amma duk da irin wadannan matsalolin na waje da ya fuskanta, Dom Pérignon ya kasance mai kirkire-kirkire da wadatar zuci don kawo yankin sa zuwa matakin manyan yankuna na giya a cikin 'yan shekaru kaɗan ta hanyar mai da hankali kan samar da farin ruwan inabi.

"Da farko dai ya magance matsalolin yanayi ta hanyar samar da innabi na pinot noir, wanda ya fi jurewa sanyi, sannan kuma ya sanya kayan inabi, yana hada tsuntsayen noot da chardonnay, alal misali, idan yanayi mara kyau sosai ga daya daga inabin," in ji shi. Noé, ya kara da cewa malamin shi ne na farko da ya sami hadaddiyar giya daga nau'ikan kayan girki daban daban don kar ya sha wahala daga yanayin yanayi kuma don haka ya ba da tabbataccen inganci.

Amma rawar da take takawa a matsayinta na majagaba a ɓangaren giya ya fi wannan girma. Ya kuma fahimci tasirin rana da kuma rawar da ke tattare da yanayin kasa na bangarori daban-daban na inabi a ƙarshen ɗanɗanar ruwan inabin.

"Shi ne na farko da ya gauraya buhunan kurangar inginin don samun mafi kyawun inganci, yana mai tuna cewa yawaitar rana yana sanya giya ta yi dadi, yayin da kananan kayan da ba a fallasa ba ke samar da karin dandanon acid"

Saboda haka ne bisa wannan sananniyar sananniyar yadda Wacow Clicquot ta sami damar haɓaka aikin "shampagne" wanda zai sa shahararren mashaya ruwan inabi a duniya ya shahara.

Kodayake ruwan inabi mai walƙiya ya riga ya kasance a lokacin Dom Pierre Pérignon, masu ɗaukar giya sun ɗauke shi da lahani. Ruwan giya na Champagne, saboda yanayin arewacin yankin, yana daina yin ferment tare da farkon sanyi na watan Oktoba kuma yana yin ferment a karo na biyu a cikin bazara, wanda ke haifar da samuwar kumfa.

Wata matsala kuma game da wannan narkarwar narkarwar sau biyu, kamar yadda Noé ya tuna, ita ce gaskiyar cewa matattun yisti na farkon narkarwar sun haifar da samuwar ajiya a cikin ganga, wanda hakan ya sa giya ba ta daɗin sha.

"A zahiri Dom Pérignon yayi kokarin gyara wannan tasirin da ba'a so wanda masarautar Faransa ba ta so, musamman ta hanyar amfani da pinot noir, wanda ba shi da saurin isar da sako."

"Amma ga kwastomominsa na Ingilishi, wadanda suke matukar son wannan kyalkyali," ya kara da cewa, "ya kan inganta ingancin ruwan inabin yadda ya kamata kuma ya aika shi Ingila kamar yadda yake."

Farkon Talla

Duk da yake Dom Pérignon ya himmatu wajen haɓaka samar da ruwan inabi a gidan sufi don jimre wa matsalolinsa na tattalin arziki, ƙwarewar kasuwancinsa ya zama babban albarka ga al'ummarsa.

An sayar da farin giyarsa a biranen Paris da London - an kawo gangarsa cikin sauri zuwa babban birnin Faransa albarkacin Kogin Marne - kuma sanannensa ya bazu cikin sauri. Gudun nasarar da ya samu, ya ba da samfuran sa sunan sa, wanda ke da tasirin haɓaka darajar su.

Noé ya ci gaba da cewa: "Giyar da take dauke da sunansa ta sayar da farashinta sau biyu na farashin ruwan inabi na musamman saboda mutane sun san kayayyakin Dom Pérignon su ne mafi kyawu." "Wannan shine karo na farko da aka gano giya kawai tare da mai samar da ita kuma ba kawai ta yankin da ta fito ba ko kuma da tsarin addini".

A wannan ma'anar, Benedictine monk ya kawo ƙarshen gaske game da halayensa, wanda aka ɗauka na farko a tarihin tattalin arziki. Nasarorin da ya samu, wanda ya ba abbey damar ninka gonakin inabinsa, ya kasance mai haɓakawa da haɓakawa ta magaji kuma ɗalibin mashawarcin giya, Dom Thierry Ruinart, wanda ya ba da sunansa ga mashahurin gidan na Champagne. wanda jikansa ya kafa don tunawa da shi a cikin 1729.

Sufaye biyu da suka yi wa duniya giya an binne kusa da juna a cikin cocin abbey na Hautvillers, inda har yanzu masanan giya suka fito daga ko'ina cikin duniya don girmamawa.

“Daular su tana da girma - Jean-Baptiste Noé ya kammala. Gidan Ruinart Champagne yanzu yana cikin rukunin ƙawancen LVMH kuma Dom Pérignon babbar alama ce ta shampagne. Kodayake har yanzu akwai sauran rudani game da rawar da suka taka wajen ƙirƙirar shampen, amma har yanzu yana da kyau a yarda da marubucinsu na wannan babban giyar “.