<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">🍽️ Appetizers</strong></h2><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">I will briefly re-share the 'preliminary' information I shared in <a fr-original-style="" href="https://aposto.com/i/food-wine-pairings-s01-e01" 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">Food&amp;Wine Pairings Season 1 Episode 1</a>, because it forms the basis of food-wine harmony.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">I divide the sensory experiences in pairings into textural and aromatic, and I share them both through complementarities, similarities, and contrasts.&nbsp;</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Textural experience</strong></h3><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Acidity</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Acid is the sourest building block of wine. When you drink lemonade, when greengages pop up in the grocery store, or when you squeeze too much lemon on a salad, you get a sour taste in your mouth, your tongue hits your palate. Then you suddenly start salivating. This is exactly the sensory effect of acidity. The more saliva, the more acidity.</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tannins&nbsp;</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">We can think of tannin as one of the building blocks that make up the skeleton of wine. They are tannic acid, polyphenols found naturally in many foods. It is also found in the seeds, skin and stem of grapes. The sensory experience of the grain is very familiar. Let's imagine a brewed tea. After sipping it, it has a drying effect on the tongue and palate, and the tannin effect in wine is similar to this. It is as if it pulls the gums and dries the tongue and palate.</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Alcohol</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">'Is there wine without alcohol?'&nbsp;</em>No, that's grape juice. The alcohol in wine is produced by alcoholic fermentation. If there is a burning sensation in the nasal passages and a slight heat on the palate and throat after swallowing the wine, <em fr-original-style="" style="box-sizing: border-box;">OK!</em> You've probably passed 14% abv, and you're drinking a high alcohol wine. When you sip whisky, your throat warms up a little, of course, it is not such a strong effect, but it is a similar effect.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatic experience&nbsp;</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">To understand the aromatic experience in pairings, we will taste the wine, we will talk about the flavour. <em fr-original-style="" style="box-sizing: border-box;">Is there a fish fresh from the sea on the table? Or a Prosecco in bloom?</em></p>

Veraison

<h1 fr-original-style="" style="font-size: 2em; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">🍽 Başlangıçlar&nbsp;</strong></h1><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a fr-original-style="" href="https://aposto.com/i/yemek-sarap-eslesmeleri-s01e01" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Yemek-Şarap Eşleşmeleri Season 1 Episode 1</strong></a>’da paylaştığım "başlangıç" bilgileri burada kısaca yeniden paylaşacağım. Zira yemek-şarap uyumunun temelini oluşturuyor.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Eşleşmelerdeki duyusal deneyimleri <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">dokusal</strong> ve <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">aromatik</strong> olarak ikiye ayırıyorum. İkisini de <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">tamamlayıcılar</strong>, <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">benzerlikler</strong>, ve <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">zıtlıklar</strong> üzerinden paylaşıyorum.&nbsp;</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Dokusal deneyim</strong></h3><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Asidite</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Asitide şarabın en ekşi yapı taşı. Limonata içtiğinde, manavda yeşil erikler belirdiğinde, ya da salatanın limonunu fazla kaçırdığında ağzında ekşi bir tat olur, dili damağı vurur. Sonra başlarsın aniden tükürük salgılamaya. İşte bu tam olarak asiditenin duyusal etkisi. Ne kadar tükürük o kadar asidite.&nbsp;</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tanen&nbsp;</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Taneni şarabın iskeletini oluşturan yapı taşlarından biri gibi düşünebiliriz. Kendileri tannik asit, pek çok gıdada doğal olarak bulunan polifenoller. Üzümün de çekirdeğinde, kabuğunda ve sapında bulunuyor. Tanenin duyusal deneyimi çok tanıdık. Şöyle demli bir çay hayal edelim. Yudumladıktan sonra dili damağı kurutan bir etkisi olur, işte şaraptaki tanen etkisi de buna benzer bir etki. Sanki diş etlerini çekiyor, dili damağı kurutuyor.</p><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Alkol&nbsp;</strong></h4><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">“Alkolsüz şarap olur mu?” Olmaz, o üzüm suyu olur. Şaraptaki alkol alkolik fermantasyon ile oluşuyor. Şarabı yuttuktan sonra genizde yakıcılık, damakta ve boğazda hafif bir ısı varsa tamam! Sen muhtemelen %14'leri geçtin, yüksek alkollü bir şarap içiyorsun. Viski yudumladığında ısınır ya hafiften boğazın, o kadar kuvvetli bir etki değil tabii ki, ama benzer yönde bir etki olarak hayal edebilirsin.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatik deneyim&nbsp;</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Eşleşmelerde aromatik deneyimi anlamak için şarabın tadına bakacağız, lezzet konuşacağız. Denizden taze çıkmış bir balık mı var masada? Ya da çiçek açmış bir Prosecco mu?&nbsp;</p>

<p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Veraison is a wine magazine that finds a place for wine on every table because it believes that wine isn't exclusively meant for fancy tables with white tablecloths.</em></p><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Prosecco vs. Champagne</em></strong></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">All in one breath:</p><ul fr-original-style="padding-inline-start: 20px;" style="margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">Champagne is French, Prosecco is Italian.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is from Champagne region; Prosecco is from Veneto region.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay, Pinot Noir</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier"</strong> grapes; Prosecco is made from<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;"</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera"</strong> grapes.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made with the traditional method; Prosecco is made with the tank method.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne's aroma profile has almonds and toasty notes; Prosecco's aroma profile has fresh fruits and flowers.</li></ul><p contenteditable="false" fr-original-class="custom-button-wrapper fr-deletable" fr-original-style="text-align:center" style="text-align: center; margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a bgcolor="#000000FF" color="#FFFFFFFF" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#000000FF !important;color:#fafbfc !important" href="https://apos.to/i/sparkling-questions" rel="noreferrer" style="background-color: rgb(0, 0, 0) !important; color: rgb(250, 251, 252) !important; text-decoration: none; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Read more</a></p><p contenteditable="false" fr-original-class="custom-button-wrapper fr-deletable" fr-original-style="text-align:center" style="text-align: center; margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><a bgcolor="#000000FF" color="#FFFFFFFF" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#000000FF !important;color:#fafbfc !important" href="https://apos.to/n/veraison-en" rel="noreferrer" style="background-color: rgb(0, 0, 0) !important; color: rgb(250, 251, 252) !important; text-decoration: none; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Subscribe</a></p>

Aposto Playground

<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;">Champagne is French, Prosecco is Italian.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is from Champagne region; Prosecco is from Veneto region.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay, Pinot Noir</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier"</strong> grapes; Prosecco is made from<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">&nbsp;"</strong><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera"</strong> grapes.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne is made with the traditional method; Prosecco is made with the tank method.</li><li fr-original-style="" style="box-sizing: border-box;">Champagne's aroma profile has almonds and toasty notes; Prosecco's aroma profile has fresh fruits and flowers.</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872331693.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="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Production</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Tank Method</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Tank method is often less appreciated compared to the traditional method <em fr-original-style="" style="box-sizing: border-box;">(a.k.a. méthode champenoise, méthode traditionnelle)</em>, but we respect it- a lot. I described the traditional method last week in my article <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">"A bubbly week"</strong>, link <a fr-original-style="" href="https://apos.to/i/bol-kopuklu-hafta" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">here</strong></a>. If you take a look, you can understand this method in detail. The tank method takes less time, less labor and cost compared to the traditional method. Hence more capacity, more bottles, more sales. And why is that?</p><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;">No aging on the lees after the second fermentation. (Champagne is aged on the lees for 15 months to develop texture in the wine.)</li><li fr-original-style="" style="box-sizing: border-box;">No "riddling".&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">No screw caps, no disgorging.</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872499875.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="2.71" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">If you're thinking <em fr-original-style="" style="box-sizing: border-box;">"Riddling and a screw cap!? What are those?"</em>, let's take you <a fr-original-style="" href="https://apos.to/s/61dcaabb00069000070d8f8b?" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">here</strong></a>. All of these steps take time, labor and cost. Without these, you can produce and sell faster. Now, let's look at the tank method step by step.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 1: Base Wine</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Base wine is made.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 2: Second Fermentation</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Sugar and yeast are added to the base wine in the tank. In the traditional method, the base wine is bottled and the second fermentation takes place in the bottle. Compared to traditional method; in tank method there are no bottles; there are tanks. So you do not have the second fermentation in each and every bottle; but totally in a tank. And this tank is a high pressure tank. Since this is a sparkling wine, we need bubbles. Bubbles in a sparkling wine mean carbon dioxide. We don't let go of the carbon dioxide from the fermentation, we keep it in the tank. Without pressure it will fly away. So this is the reason why are looking for a high pressure tank.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 3: Lees-less Farewell</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Now, the second fermentation is over. Yeast practically ate the sugar. And yeast dies in a process called autolysis. And those dead yeast cells which are autolytic yeast particles are called lees.&nbsp;</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Depending on the style of sparkling wine you want to make, the wine can be aged on their lees, or you can get rid of them. In tank method, this is not commonly applied. This period gives specific aromas to the wine; like butter, brioche, toasted bread, cookies. This profile is not desired in tank method, so aging on the lees is (mostly) avoided. Here, more fruit forward aroma profile is preferred. Therefore, there is usually no contact with lees. Yeast cells are is removed by filtration.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Step 4: Bottling</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Wine is filled into the bottles with the help of pressure and carbon dioxide; and ready!</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/5/5/1654872719349.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="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatic Differences</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Fruits or cookies?</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">There are 2 main reasons why prosecco and champagne have different aroma profile:</p><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;">Production process</li><li fr-original-style="" style="box-sizing: border-box;">Grapes</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">There are aromatic differences between Prosecco and Champagne precisely because of the autolytic yeast particles/lees in the production process- as shared above. Champagne and sparkling wines produced with the traditional method have aromas like <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">toasted bread</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">cookies</strong> due to the yeast autolysis. And this aromatic profile is actually the most distinctive sensorial experience in aroma profile. Let's say you are blind tasting; that is, you taste without knowing what you are tasting. If you get notes of toast, cookies, brioche on the nose, you might immediately link this profile to the yeast autolysis/lees aging and think that this might be a sparkling wine produced in the traditional way. In Prosecco, on the other hand, the primary aromas of the base wine - fruits and flowers - are at the forefront.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">As for the grapes used, Champagne is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay, Pinot Noir</strong> and <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier</strong>", while Prosecco is made from "<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera</strong>". The difference in the aromatics of the grapes also differentiates Prosecco and Champagne in terms of sensory experience.</p>

All in one breath:

Prosecco vs. Champagne

<p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Bir solukta girizgâh:</p><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;">Şampanya Fransız, Prosecco Italyan.</li><li fr-original-style="" style="box-sizing: border-box;">Şampanya Champagne bölgesinden; Prosecco Veneto bölgesinden.</li><li fr-original-style="" style="box-sizing: border-box;">Şampanya “<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay</strong>, <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Noir</strong> ve <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier</strong>” üzümlerinden; Prosecco “<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera</strong>” üzümünden.</li><li fr-original-style="" style="box-sizing: border-box;">Şampanya geleneksel metod ile yapılırken; Prosecco tank metodu ile yapılıyor.</li><li fr-original-style="" style="box-sizing: border-box;">Şampanyada badem, kızarmış ekmek ön planda; Prosecco'da daha çok taze meyveler, çiçekler.</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/0/2/1642501048899.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="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Üretim</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Tank Metodu</em></strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Tank metodu genelde geleneksel metoda göre biraz dışlansa da saygıda kusur etmiyoruz. Bu yöntem ile de şahane köpüklü şaraplar üretiliyor. Geleneksel metodu geçen hafta "Köpüklü, köpüren, köpük köpük." yazımda anlattım, link <a fr-original-style="" href="https://apos.to/i/bol-kopuklu-hafta" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">burada.</strong></a> Adım adım, sade sade paylaştım. Göz atarsan bu metodu ve farklarını daha rahat anlayabilirsin. Tank metodu geleneksel metoda göre daha az zaman, daha az iş gücü, daha az maliyet. Haliyle daha fazla hacim, daha çok şişe, daha çok satış. Peki <em fr-original-style="" style="box-sizing: border-box;">neden?</em></p><ul fr-original-style="list-style-type: circle; padding-inline-start: 20px;" style="list-style-type: circle; 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;">İkinci fermantasyon sonrası tortuda uzun süre beklemek yok.</li><li fr-original-style="" style="box-sizing: border-box;">“Riddling” yok.</li><li fr-original-style="" style="box-sizing: border-box;">Gazoz kapağı yok, patlama yok.&nbsp;</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/0/2/1642500452846.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="2.71" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">"Riddling ve gazoz kapağı mı?"</em> diyorsan seni <a fr-original-style="" href="https://apos.to/s/61dcaabb00069000070d8f8b" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">buraya</strong></a> alalım. Bu adımların hepsi zaman demek, iş gücü demek, maliyet demek. Bunlar olmayınca daha hızlı bir şekilde üretip satış yapılabiliyor. Tank metodunu adım adım, sade sade paylaşıyorum.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Adım 1: Baz Şarap</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Baz şarap yapılıyor.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Adım 2: İkinci Fermantasyon</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Baz şaraba tankta şeker ve maya ekleniyor. Geleneksel yöntemde baz şarap şişeye alınıyordu; ve ikinci fermantasyon şişede gerçekleşiyordu. Burada şişe yok; tank var, kolaylık var. Tank dediğimiz de başınçlı bir tank. Köpüklü şarap yapıldığını hatırlatıyorum; köpüğe ihtiyacımız var, aman dikkat. Köpüklü şarapta köpük demek karbondioksit demek. Fermantasyon ile oluşan karbondioksiti hiç bir yere bırakmıyoruz, tankta ağırlamaya devam ediyoruz. Başınç olmazsa uçar kaçar, o yüzden basınçlı bir tank arıyoruz.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Adım 3: Tortusuz Veda</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">İkinci fermantasyon bitti, maya şekeri yedi ve öldü. Artık tankta ölü maya var. Yapmak istenilen köpüklü şarap stiline göre, şarap ölü maya ile birlikte bekletilebiliyor veya hiç bu işlere girmeden mayadan kurtulunuyor. Bu yöntemde maya tortusu pek revaçta değil; çoğunlukla istenmeyen tarafta. Sebebi de bu sürecin getirdiği aroma profili. Şarabın ölü maya tortusu ile temas etmesi ona <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">kızarmış ekmek</strong>, <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">kurabiye</strong> gibi aromalar katıyor. Bu aromaları istiyorsak eğer; tortuyu da istiyoruz. İstemiyorsak tortuya baştan veda ediyoruz.🖐🏻 Tank metodunda (çoğunlukla) ölü maya tortusu ile temastan kaçınılıyor. Meyve aromalarının daha ön planda olduğu, daha aromatik şaraplar tercih ediliyor. Bu yüzden de çoğunlukla maya ile temas olmuyor. Ölü mayaya filtrasyon ile veda ediliyor.</p><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Adım 4: Şişeleme</strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Basınç ve karbondioksit yardımı ile şişelere doluyor; ve hazır!</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/0/2/1642501209808.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="1.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><br fr-original-style="" style="box-sizing: border-box;"></p><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Aromatik Farklılıklar</strong></h2><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Meyve mi Kurabiye mi?</em></strong></h3><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Prosecco ve şampanyanın aromatik olarak birbirinden farklı olmasını 2 ana sebebi var.</p><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;">Üretim süreci</li><li fr-original-style="" style="box-sizing: border-box;">Üzümler</li></ul><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Tam da yukarıda bahsettiğim üretim sürecindeki ölü maya tortusundan ötürü Prosecco ve şampanya arasında aromatik farklılıklar oluyor. Şampanya ve geleneksel yöntem ile üretilen köpüklü şaraplarda maya otolizinden kaynaklı <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">kızarmış ekmek</strong>, <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">kurabiye</strong> gibi aromalar var. Ve bu aromatik yön aslında bu şarapların duyusal deneyimindeki en belirgin özelliği. Diyelim ki kör tadım yapıyorsun; yani ne tattığını bilmeden tadıyorsun. Burunda kızarmış ekmek, kurabiye, brioche gibi notalar aldıysan; hemen bunu ölü maya tortusunda beklemeye bağlayabilir ve bunun geleneksel yöntem ile üretilen bir köpüklü şarap olabileceğini düşünebilirsin. Prosecco’da ise baz şaraptaki birincil aromalar; yani meyveler çiçekler ön planda.</p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;">Kullanılan üzümlere bakacak olursak da şampanyada “<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Chardonnay</strong>, <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Noir</strong> ve <strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Pinot Meunier</strong>” üzümleri kullanılırken; Prosecco “<strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">Glera</strong>” üzümünden yapılıyor. Burada üzümlerin aromatik yönlerinin farklı olması da Prosecco ve şampanyayı duyusal deneyim yönünden ayırıyor.</p>

Prosecco vs. Şampanya

<p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><img src="https://images.aposto.com/2022/0/2/1642503895769.png" style="display: block; float: none; 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;" ratio="2.01" width="550" fr-original-style="display: block; float: none; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></p><p fr-original-style="" style="margin-top: 0px; margin-bottom: 1em; box-sizing: border-box;"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;"><em fr-original-style="" style="box-sizing: border-box;">Grapest Hits</em></strong>'de bu hafta Italyan ezgileri ile köpürüyoruz. Şarap Prosecco, haliyle Italya'nın Veneto bölgesine ışınlanacağız. Malum, köpüklüler kutlama demek; bu şarkı listesinde biraz hareketleniyoruz. Hem bu yazıyı okurken, hem de Prosecco'nu açıp içerken sana eşlik edecek bir şarkı listesi hazırladım, <a fr-original-style="" href="https://open.spotify.com/playlist/7zwbAJ6knRaJeBKSXNidP1?si=db84e64b1a1d4034" 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"><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">burada</strong></a><strong fr-original-style="" style="font-weight: 700; box-sizing: border-box;">.</strong> Listeyi açtıysan, hafif kıpırtılar başladıysa bol köpüklü yazıma hoşgeldin!</p>

Prosecco ile ilgili hikayeler