Gilashin katako shine wata alama ce mai ban mamaki ga hutu.

Ya zama al'ada don bikin bukukuwa a cikin wani kamfani mai dadi. Kuma daya daga cikin manyan, Sabuwar Shekara, ba za a iya yin tunanin ba tare da shampen ba. Da tsakar dare, a ƙarƙashin gwargwadon girgiza, gaishe kwalban shamin, yana sanar da farkon shekara ta gaba. Duk wani sabon kasuwancin da aka gudanar tare da gilashin abin sha mai kyau. Champagne na kawo sa'a, aika jiragen ruwa su tashi. Haihuwar sabuwar iyali tana faruwa ne a ƙarƙashin Maris na Mendelssohn da kuma rassan ruwan giya. Sunã mãsu jin dãɗi da kyalkyali sha, babu wanda yana zaton na lokacin da kuma inda akwai na farko kwalban shampen.

Gida na kyawawan giya shine lardin Champagne, wanda yake a Faransa. Gwaji da innabi ruwan inabi, da biyu fermentation ya iya samun wani sabon girke-girke na wani carbonated abin sha. An shayar da abin sha tare da gilashin gilashi, an kulle shi da ƙwanan kwalliya. An kira shi shampen don girmama yankin da aka karɓa. Wannan abincin nan da nan ya zama sananne a Faransa. Gilashin kuɗi shine alamar alatu. An kirki kwalban shamin sharan kyauta mai ban mamaki.

Na gode da yawancin shahararsa, shahararren kyan zuma ya fara samuwa ba kawai a Faransa ba. Masu shan ruwan inabi daga Italiya, Spain da Rasha sun kafa samar da ruwan inabi mai hanzari a hanya mai sauri. Wannan hanya ta ƙunshi gurasar ruwan inabi a cikin tankuna na musamman. An shirya abin sha mai ban sha'awa don amfani cikin wata guda.

Zuba ruwan inabi cikin kwalabe. Matsakaicin ma'auni na kwalban shampin shine mai 750. Nau'i na biyu, tare da damar lita 1.5, yawanci ake kira "magnum." Wannan ƙarfin yana da kyau.

Mafi mahimmanci shine gashin kwalban shamin. Amma wannan ba ya ware yiwuwar yin amfani da wasu kundin kwantena don boye abin sha mai banƙyama.

A cikin wuraren da aka kira (187.5 ko 200 ml) ruwan sha na kwalba don kamfanonin jiragen sama da kuma nishaɗi dare. Don gidajen cin abinci, ana iya yin amfani da nau'in 375 ml. Akwai wani, ƙasa da na kowa kwantena ga kyalkyali giya. Don haka, babbar kwalban shamin shayarwa ita ce talatin. Yana riƙe da kwalabe na arba'in na abin sha.

Abin sha a cikin kwalban yana ƙarƙashin matsin. Dole ne a dauki wannan yanayin lokacin da ba shi da ruwan inabi. Don rage matsa lamba kafin amfani, kwalban ruwan shamin yana sanyaya. Kada ku girgiza shi, in ba haka ba bayan bude gwanon zai tashi daga kwalban, abinda ke ciki zai zub da maɓuɓɓuga. Don hana wannan sakamako, an buɗe ruwan da aka sarrafa a cikin sannu a hankali. Riƙe hannun takalmin, sannu-sannu ya saki ƙarfin karfe. Bayan bayar da auduga mai tsabta, ƙwanan zai bar kwalban. Cire ruwan inabi na shambin a cikin gilashin giya mai maƙalli nan da nan bayan da ba shi da kyau.

Alamar alama wadda ta ƙayyade dandan ruwan giya shine abun ciki na sukari. Dangane da yawan abun ciki, ruwan inabi na ruwan inabi zai iya raba zuwa busassun, rami-bushe, iri-iri masu santiri. Kowace irin abin sha mai ban sha'awa yana da halaye na kansa. Ana cinye giya mai ruwan inabi kafin cin abinci. Kayan kwalban shamin gona mai nau'in bushe-bushe an haɗa shi da nama da kifi. Semi-dadi da kuma dadi giya daidai gaba da kayan zaki.