<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">They made wine from oranges? Does it smell like oranges? Did they squeeze oranges into it?&nbsp;We are slowly leaving aside such questions and continue reading the article. My answer is: No, orange wine is not made from oranges. We are not giving up on the grape. Orange wine&nbsp;takes it's name from the color of the wine, which can also be referred to as amber wine.</h3> <h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Production Process</h3>We can think of orange wine as a kind of white wine. The process that gives the orange color in the production flow is the skin contact. Now let's go back to the beginning,&nbsp;the harvest. The grapes are being picked, coming from the vineyard to the winery. They are separated from the stems and crushed and pressed with a gentle pressure. As the grapes are crushed with this gentle pressure, free run juice is produced. A small note: the gentle crushing-squeezing process is very gentle, the seeds of the grapes must not be broken. Let's not think of it as pressing. If the seeds of the grapes snap, the bitter oils and tannins in the seeds are released and the bitter taste is inevitable, be careful. Now, we have crushed grapes and we have a free flowing must. White wine production so far is the same as orange wine. What did we say?&nbsp;We can think of orange wine as a kind of white wine. The orangeness of the production process starts right here!<img src="https://images.aposto.com/2022/5/5/1654865710939.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Illustration: <a fr-original-style="" href="https://www.instagram.com/kivancmucek/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kıvanç Müçek</a><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">The Orange Step</h3>Skin of the crushed grapes are kept in contact with the must for a while. Skin plays a leading role because it contains color pigments, some flavor components and tannins. As the skin comes into contact with the must, these color pigments, flavor components and tannins pass into the must. This is the starting point of the orange, these color pigments. Thanks to them, the wine lives up to its name, it becomes orange. While having this special and beautiful color, the taste profile of the wine is also affected. Because in this way, more bitter flavors can emerge, you know, because tannins are involved. There are also flavor components coming from the skin, it's a carousal!In white wine production, zero or very little skin contact is applied. So the grapes are crushed and go to pressing. They do not stay with the skin, you can think of as they are in a hurry. The reason for this "hurry" is the desired and expected flavor profile of the wine. Most of the flavors that we like so much in white wines comes from the flesh and juice of the grape. When the skin gets involved, things really change! In general, the desired white wine profile has fresh fruits, a smooth palate and a light color. Since there is not much room for skin contact in this profile; grapes go to the press urgently without much contact with the skin or the air. Since we are in a hurry and we are running away; we can think that the color pigments in the skin cannot find their place in the must. That's why white wine is lighter in color than orange wine. In fact, orange wine is produced like red wine. In red wine, there is contact with the skin, that's where red wine gets its red color. We can also think of orange wine as a wine produced using white grapes with the red wine production technique.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654865959012.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></h3>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Illustration: <a fr-original-style="" href="https://www.instagram.com/kivancmucek/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kıvanç Müçek</a><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Flavor Profile</h3>Of course, the taste profile is also affected by this production process. The flavor profile goes to a completely different direction with the flavor components from skin contact and the oxidative notes from the contact with air. Let's consider white and orange wine from the same grape. The fruits in the wine are a little stronger, a little more oxidative in the orange wine. Let's imagine an apple for example. In the white wine of the same grape, this apple comes fresh, whereas in the orange wine of the same grape, this apple shifts to a slightly darkened profile, as if it has been waiting outside for a while. This example is a sign of oxidation caused by contact with air. We can imagine the flavor profile between the two as something like this. Of course, as usual, we are not generalizing, but exemplifying for a better understanding. In addition to the flavor components in the peel, there can also be more bitter flavors, as you know, tannins are involved. We can think of this bitterness like the bitterness in a very dark tea.&nbsp;<img src="https://images.aposto.com/2022/5/5/1654866240521.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Illustration: <a fr-original-style="" href="https://www.instagram.com/kivancmucek/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kıvanç Müçek</a>For the flavor profile; some dried fruits, some nuts, hay are the most common flavors. Besides the change in the flavor profile, there is also a change in the structure on the palate. The reason is, again, tannin. As in red wine; tannins come in contact with the skin during orage wine production, and we experience the drying effect of tannins on the palate. I shared the tannin issue in my article <a fr-original-style="" href="https://apos.to/i/cayda-var-da-sarapta-yok-mu" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">"Is it in tea but not in wine?"</a>, let's take those who want to refresh their minds there.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Worth Every Penny</h3>We said that grapes are in a hurry in white wine production. There is no skin contact. Skin contact means more time, more equipment and more people; so the cost increases. It pays back,&nbsp;but it can also cost a fortune. It's a costly wine due to the production process, in general.<img src="https://images.aposto.com/2022/5/5/1654866306107.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Food Matching</h3>As we spoke above, there is skin contact resulting in having tannins- as in red wine production. And those tannins have a closer structure on palate as in red wines compared to white wines.Having the tannin impact on the palate, we can move towards strong dishes. Let's not be afraid! It can even pair with red meat, why not? Tannin actually binds to protein and gives that dryness we feel. The reason behind this perfect and classic red meat&amp;red wine pairing is this tannin-protein binding. Tannin combines with protein and offers a different structure on the palate. That's why wines with high tannins are usually paired with red meats. You can think of tannin reacts with protein as an opposing component. This is the sensorial experience we have while having red wine&amp; red meat pairing. In orange wine; since we have some tannins as well, it can pair well with light red meat dishes.<img src="https://images.aposto.com/2022/5/5/1654866498843.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Illustration: Kıvanç MüçekHow about some seafood? That would be nice! The fruits in the orange wine will be amplified&nbsp;with the fish, because the salty and fishy taste will amplify the fruit's natural flavor we get from the wine. You can think of adding a pinch of salt on an apple. Try it, you will feel the difference! It is a very close sensorial experience to this fish and orange wine pairing.Let's zoom in to a cheese platter. In stinky cheeses (such as Roquefort, Epoisses, Munster), the heavy odors and funky notes will be balanced with the fruits in the orange wine. Meanwhile, the oxidative notes, nuts, hay odors will change that balance a little bit and amplify the cheese taste. Again, a carousal! Another sensorial example could be pairing the hard cheeses, rather than stink cheeses. The intense milk and farm notes in the hard cheeses combined with the fruits of the wine will amplify those 2 flovor diections. So, the farm notes of the cheese (especially in the finish) will be more pronounced, and the fruitiness of the wine will be even more pronounced. Dear people who eat jam on feta cheese, &nbsp;this is a similar experience!<img src="https://images.aposto.com/2022/5/5/1654866591774.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">We have some examples of local orange wines, some of which I share below:<ul fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;"><a fr-original-style="" href="https://www.instagram.com/gelverihacer/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Gelveri</a>’s Hasan Dede, Kizil Üzüm, Koku Üzüm, Linen Gömlek wines</li><li fr-original-style="" style="box-sizing: border-box;"><a fr-original-style="" href="https://www.instagram.com/kastrotireli/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kastro Tireli</a>'s Hermos</li><li fr-original-style="" style="box-sizing: border-box;"><a fr-original-style="" href="https://www.instagram.com/pasaeliwines/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Paşaeli</a>'s Amber in the Shell</li></ul>

Veraison

The Orange Side of the Wine

Tadım masasına oturuyoruz, süreci adım adım masaya yatırıyoruz. Şarap nasıl tadılır? 4 adımda tadım: Bak, çevir, kokla, yudumla. Sonunda biraz düşün, başından sonuna keyif al.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">1-Bak: Yakut mu daha değerli kiremit mi?</h3>Tadımda ilk adım bakmak. İlk bakış, ilk intiba. Şarabın renk tonu, yoğunluğu ve berraklığı onun hakkında çok şey anlatır. Üzüm çeşidini ve şarabın yaşını tahmin bile edebilirsin.Şarabı kadehimize alıyoruz, beyaz bir zemin üzerinde 45° açıyla ayağından tutuyoruz. Zeminin beyaz olması çok önemli. Bunun için en kolay yöntem beyaz kağıt üzerinde bakmak. Diyelim ki kadehini alıp havaya kaldırdın ışıkta bakıyorsun. Nerede olduğunu (ve olacağını) bilmiyoruz; belki duvarlar yeşil. Ve sen yeşil duvara karşı kadehini kaldırıp baktığın zaman beyaz şarabının rengini yeşilimsi göreceksin. Veya bordo masa örtün kırmızı şarabının rengini koyu gösterecek; geçişleri kapatacak. Düz beyaz zemin üzerinde bakmamızın sebebi bu; dışarıdan gelecek olası bir renk etkisini engellemek.<img src="https://images.aposto.com/2021/9/1/1633342306519.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">İllüstrasyon: <a fr-original-style="" href="https://www.instagram.com/kmucek/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kıvanç Müçek</a><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Önce şarabın berraklığına bakıyoruz. Berrak mı bulanık mı? Sonra rengine ve renk yoğunluğuna geliyor sıra. Rengi yakut mu, kiremit mi; limon sarısı mı altın sarısı mı; yoksa somon rengi mi? Yoğunluk için de kadehin dibinden kenarlarına doğru rengin nasıl değiştiğine bakıyoruz. Derinden sığa doğru gidiyoruz gibi düşünebilirsin. Koyu bir yakut mu var; açık bir mor mu?Bir diğer yöntem de kırmızı şaraplarda kadehi masaya koyup en üstünden bakmak. Alttaki yazıyı okuyabiliyor musun? Okuyabiliyorsan açık, okuyamıyorsan koyu diyebiliriz. Rahat okuyorsan “Renk yoğunluğu derin değil” diyebilirsin.Renk şarap hakkında bize çok fikir vermiş oluyor aslında. Özellikle üzüm çeşidi ve şarabın yaşı hakkında tahminlerde bulunabiliyoruz. Yani ilk intibanın da ötesine geçiyoruz.&nbsp;<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Yoğun, koyu yakut-mor rengi bir kırmızı şarabın Syrah olma ihtimalini gösterebilecekken; daha açık hafif bir yakut rengi Kalecik Karası’nı akla getirebilir.&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">Renk tonları şarabın yaşı hakkında da bilgi veriyor. Yakut, capcanlı bir renk genç bir şaraba işaret ederken; kiremite kaçan renkler şarabın yaş aldığını, yıllandığını gösteriyor. Yıllanmış bir şarap kiremit renklerine doğru kayıyor.</li></ul>Aşağıda 4 sene önce tattığım 2 tane Brunello di Montalcino paylaşıyorum. Soldaki 7 yaşındaydı, sağdaki 40 yaşıdaydı. Col d'Orcia Poggio Al Vento Brunello di Montalcino Riserva 1977&nbsp;ve 2010. Anlatmak istediğim renk etkisi tam olarak bu!<img src="https://images.aposto.com/2021/9/2/1633423637005.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.50" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">O zaman sorarım size; yakut mu daha değerli, kiremit mi?&nbsp;<hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">2-Çevir: Kadehim aslında bir karaf mı?</h3>Şarabı koklamadan önce şöyle bir güzel çeviriyoruz. Hani o tadımlarda yapıldığı, filmerde gösterildiği gibi. İster masada, ister elinde havada. Bu işlemin fiziksel bir açıklaması var, havalı görüntü peşinde koşmuyoruz. Amacımız şarabı havalandırmak, havalandırmamızın amacı da aromaları uyandırmak. Malum bir sonraki adım koklamak, aromaların uyanması gerekiyor. "Havalı şarap, uyanık aromalar." sayımda havalandırmanın etkisini yazdım; seni <a fr-original-style="" href="https://apos.to/i/havali-sarap-uyanik-aromalar" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">o yazıya</a> alalım.<img src="https://images.aposto.com/2021/9/1/1633342359041.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">3-Kokla: Kekik mi o arkadan gelen?</h3>Şarabı buruna götürmemizin, hatta bir süre oralarda zaman geçirmemizin sebebi koklayarak aromaları tanımlamak. Daha dile damağa şarap değmedi, sadece burun konuşuyor, aman dikkat. Kokunun yoğunluğu, aroma karateristiği üzerine düşünüyoruz, o meyve senin bu baharat benim yorumluyoruz.Birincil, ikincil ve üçüncül aromalar var. Birincil aromalar fermantasyon ile oluşan aromalar; üzümün karakterinden ve fermantasyon sürecinden gelen aromalar olarak düşünebiliriz. Meyveler, sebzeler, otlar, baharatlar gelecek akıllara. “Kekik mi o arkadan gelen?”<img src="https://images.aposto.com/2021/9/1/1633342383047.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">İkincil aromalar fermantasyon sonrası oluşan aromalar oluyor. “Burunda yoğun fıçı alıyorum.” gibi yorumlar işte tam olarak ikincil aromalar. Malolaktik fermantasyondan gelen tereyağı ve krema yönlerindeki notlar; veya şarabın tortuda beklemesinden gelen maya, kurabiye notları da ikincil aromalar. Bu süreçlerin hepsi fermantasyondan sonra oluyor, o yüzden de ikincil aromalar deniyor gibi kalabilir aklımızda.Üçüncül aromalar da yıllanma etkisi ile geliyor. Bu yıllanma fıçıda da olabilir, şişede de. Oksidasyon etkisi ile gelen karamel notları fıçıdaki yıllanma etkisine örnek olabilir. Yıllanmış bir Pinot Noir’dan gelecek mantar notları, veya Riesling’in pek fırlamış petrol kokusu da şişedeki yıllamanın getirdiği üçüncül aromalara örnek olabilir.<hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">4-Yudumla: İçmek için daha bekleyecek miyim?</h3>Evet, sonunda şarabı yudumladığımız adıma geldik. Damakta tatlılık, asidite, tanen, alkol, gövde, aromalar, yoğunluk ve bitiş üzerine konuşuyoruz. Her biri üzerine ayrı ayrı uzun uzun konuşabileceğimiz konular. Her birini ilerleyen sayılarda tek tek ele alacağım. Şimdi şuan burada damağı nasıl yorumladığımıza bakalım.&nbsp;<img src="https://images.aposto.com/2021/9/1/1633342421792.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Şarabı yudumladık ama hemen yutmuyoruz, aman dikkat. Damakta şöyle bir gezdirmek, hatta havalandırmak damaktaki deneyimin rengini çok değiştirecek. O yüzden şarabı henüz yutmadan ağzımızda havalandırıyoruz. “Nasıl?”&nbsp;dersen “Hüpleterek!” derim. Şarabın bütün dilini damağını kaplaması, aromaların da eş zamanlı uyanması için dudaklarının kenarından veya tam da ortasından içeri hava alıyorsun. (Yapmak kolay da yazmak zormuş!) Çayı hüpleterek içenleri düşünelim, o işlemi şarap damağındayken yaptığını düşün. Şarap nasıl karafta havalanıyorsa, kadehte şöyle bir çevirdiğinde aromalar uyanıyorsa; benzer etkiyi sen damağında yapıyorsun. Aynı zamanda da dilinde damağında şarap değmeyen yer kalmıyor. Sonra damağı yorumluyoruz. Tatlılık, asidite, tanen, alkol, gövde, aromalar, yoğunluk ve bitiş üzerine konuşuyoruz. Gelsin birincil, ikincil, üçüncül aromalar; dili damağı kurutan tanen; ağzı sulandıran asidite.🔎Detaylar ilerleyen sayılarda gelecek.<img src="https://images.aposto.com/2021/9/1/1633342073294.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.00" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">İllüstrasyon: <a fr-original-style="" href="https://www.instagram.com/kmucek/" rel="noopener noreferrer" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Kıvanç Müçek</a><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">4 adımda tadım yaptık. En güzeli keyif almak, en önemlisi düşünmek. Gördüğün renk sana neyi anımsatıyor, o koku seni nereye götürüyor, damağında o şarap nasıl akıp gidiyor; düşünüyoruz. Beynimizde (ve kalbimizde) neler uyanacak acaba?<img src="https://images.aposto.com/2021/9/1/1633342479122.jpeg" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">

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