<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Veraison&nbsp;is a wine publication that imagines the next sip while exploring the wine in its glass. </h3><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">🍷 Tasting without labelsWhat is blind tasting? Blind tasting is tasting without knowing what the wine is, without seeing the label. It is a sensory experience with a bit of mystery, a bit of curiosity, a lot of guessing, a lot of surprises. You taste without knowing anything-not the grape, not the region, not the vintage, not the winemaker, nothing; and then you interpret it. Without being influenced, without labeling.<img src="https://images.aposto.com/2023/0/5/1674211672762.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;" ratio="1.35" width="550" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Illustration: <a fr-original-style="" href="https://link.apos.to/c/xPtGm-UyFRYk?c=mFzFZlIBVJSb_nqDVg9P6&sub=62b033905d379200061d8935&s=web" 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">Ester Saba</a>Why?When we see a bottle of wine, we are inevitably impacted by the label, the year, the producer. What is written on the label immediately encodes our nose and palate expectations.🔎 If you know which grape the wine is from, the nose immediately looks for those notes. For example, if you are tasting a Sauvignon Blanc; if you know the grape and know the bottle, it is almost impossible not to smell the lemon! Or if you have Cabernet Sauvignon in your glass, you say "Is that bell pepper?" and you look for it and find it in your nose.<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="#effe75" color="#090909" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#effe75 !important;color:#090909 !important" href="https://aposto.com/i/tasting-without-labels" rel="noreferrer" style="background-color: rgb(239, 254, 117) !important; color: rgb(9, 9, 9) !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 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="#effe75" color="#090909" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#effe75 !important;color:#090909 !important" href="https://aposto.com/n/veraison-en" rel="noreferrer" style="background-color: rgb(239, 254, 117) !important; color: rgb(9, 9, 9) !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>

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<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Amuse-bouche</h3>I start this article with a little amuse-bouche-like note: Our topic is blind tasting, our starting point is the label. The label is our first date with the wine. Imagine you just met a person. If you know where they come from, how old they are, what their interests are, what they do for a living, you will have an idea about them before you even talk to them. Even the way they dress, the colors they choose, their haircut can tell you a lot. So can the label of a wine. If you know what grapes that wine is made from, its vintage, the region it comes from, the winemaker, you will have an idea about the wine before you even taste it. You can even make comments. This shapes your expectations of the wine, plays with your perception a little bit; it can affect your sensory experience. Tasting wine knowing what it is guides us, you see.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Don't judge a book by its cover</h3>What is blind tasting? Blind tasting is tasting without knowing what the wine is, without seeing the label. It is a sensory experience with a bit of mystery, a bit of curiosity, a lot of guessing, a lot of surprises. You taste without knowing anything-not the grape, not the region, not the vintage, not the winemaker, nothing; and then you interpret it. Without being influenced, without labeling. <img src="https://images.aposto.com/2022/8/5/1662101232945.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="1.35" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Illustration: <a fr-original-style="" href="https://www.instagram.com/estersaba.design/" 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">Ester Saba</a><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Why?</h3>When we see a bottle of wine, we are inevitably impacted by the label, the year, the producer. What is written on the label immediately encodes our nose and palate expectations.🔎 If you know which grape the wine is from, the nose immediately looks for those notes. For example, if you are tasting a Sauvignon Blanc; if you know the grape and know the bottle, it is almost impossible not to smell the lemon! Or if you have Cabernet Sauvignon in your glass, you say "Is that bell pepper?" and you look for it and find it in your nose.🔎 If you taste knowing that the bottle you open has very high scores, the expectation grows. Even if that expectation is not met in your sensory experience; your perception becomes more positive because of the score given to that wine. And maybe you suddenly write an epic about a wine that you wouldn't give very good comments about if you tasted it not knowing about it.🔎 When you see which region the wine comes from on the label, you immediately think of the characteristics and wines of that region. You have a wine in your head, you start to make comments.🔎 Or if you know the harvest; you start tasting with an idea about the development of the wine. Because of the age, your mind naturally drifts to the notes we would expect; skins and tobaccos are flying in the air. This doesn't mean those notes don't exist, don't get me wrong. If they exist, they come to light more; if they don't, your sensory and emotional perception pretends that they do. Your olfactory memory gives a side smile.Objectivity is replaced by expectations, you see.In blind tasting, you taste unlabeled without knowing these things. It is a very useful practice and a great experience for wine tasting. You wander from region to region, grape to grape, climate to climate. You take side roads, you get on the straight and sometimes you get lost.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">How?</h3>Whether at home or in a tasting workshop, wherever you are, the aim is not to see, know or hear what is in the bottle. For this reason, the bottles are wrapped. Papers, cool velvet sleeves. It doesn't matter what you wrap them with; as long as you don't see the label! In blind tastings, they usually put the bottles in black velvet sleeves. Then you can't see the shape of the bottle.&nbsp;For some tastings this may be necessary because the shape of the bottle can also give information about the origin or style of the wine. For example, Alsace bottles have a distinctive shape and say "I'm here!" Or there are Burgundy bottles with different necks. A sleeve is the best option to avoid being influenced by these. But you can cover the bottle in any way, as long as we don't understand what it is.&nbsp;After wrapping the bottles in this way, we take turns to taste the wines and make comments. At the end of the tasting, it is explained what each bottle is, and we are surprised. There are so many different interpretations during the tastings! That's the joy of it, the more you focus, the more you discover; the more you discover, the more you share; the more you share, the more you grow. The tastings I enjoy the most are blind tastings. Whenever I taste wine, I ask myself, "What would I say if I tasted blind?"<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Some examples</h3>I will share 3 examples of blind tastings; three completely different selections, three completely different experiences!Burgundy tasting with the <a fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/c291cmNlPXdlYiZwdWJsaXNoZXI9NjEzNDdiZjZmMzE4YjQwMDA2NTcxOTc1Jm5ld3NsZXR0ZXI9NjEzNGEyYjljNzkwYzUwMDA2ZDc3MmE5Jmlzc3VlPTYxMzg0NTM1M2U1MDk4MDAwNjJhZDZlNiZzdWJzY3JpYmVyPXVuZGVmaW5lZCZzdG9yeT02MTQwOTBlNjRmMGJkNTAwMDc3MWI4NTAmYXV0aG9yPW51bGwmdXJsPWh0dHBzJTI1M0ElMjUyRiUyNTJGd3d3Lmluc3RhZ3JhbS5jb20lMjUyRnNhcmFwX3V6bWFubGFyaSUyNTJG" 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">Association of Wine Experts and Educators.</a>&nbsp;The secret heroes of the tasting,<a fr-original-style="" href="https://www.instagram.com/p/B5VXyImAIoC/" 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">&nbsp;a very elegant selection.</a><img src="https://images.aposto.com/2022/8/5/1662102172163.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="0.90" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><img src="https://images.aposto.com/2022/8/5/1662102183031.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">Another blind tasting example is one of the online tastings we did with <a fr-original-style="" href="https://www.instagram.com/bosphoruswinesociety/" 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">Bosphorus Wine Society</a> while we were at home during the pandemic. We gave the tiny bottles numbers like the ones below; eyes closed, noses and palates open. <a fr-original-style="" href="https://www.instagram.com/p/CJBTgoRrJ49/" 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">Here</a> is the selection that took us from Turkey to Italy and France on a remote trip.&nbsp;<img src="https://images.aposto.com/2022/8/5/1662102204381.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">In recent months, we did another blind tasting; the selection became wider, the nose and palate more involved. We went on a long journey from Gallipoli to Beaujolais, from Argentina to Cornas. The selection is <a fr-original-style="" href="https://www.instagram.com/p/CZClSPxL3kR/" 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">here.</a>🔎 I am warning you from the jump, the aim is not to know what happens at the end of the tasting, but to enjoy this tasting. Because it is not easy to guess.

Veraison

What is blind tasting?

Unaffected, Unlabeled Tasting

<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Wine publiction&nbsp;<a fr-original-style="" href="https://aposto.com/n/veraison-en" 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">Veraison</a> continued to imagine their next sip while exploring the wine in their glass.</h3><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><a fr-original-style="" href="https://aposto.com/i/the-most-magical-season" 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">🍷 The most magical season</a>Doesn't it look just like a bunch of grapes? They themselves will grow and become grape clusters in the future. The flowers will turn into grapes and the grains will be counted one by one. Every grape's formation and transformation process is different. Therefore, there are no deadlines.The flowers have turned into grapes, the grape berries have formed, now we can see the cluster. It is forming. If we try to taste it, it's a bitter, very very sour taste! Sugar hasn't come on the scene yet because the grape has very high acidity.Then comes summer, and just before fall, the magic season begins: véraison. The word is French for a period in viticulture. It's when the grape berries change color and become speckled. When you look at a cluster, it's as if you see a speckled pattern. You can imagine speckles like in the illustration below.<img src="https://images.aposto.com/2022/11/2/1672145263565.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;" ratio="2.41" width="550" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">

<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">🍽️ Appetizers</h2>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.I divide the sensory experiences in pairings into textural and aromatic, and I share them both through complementarities, similarities, and contrasts.&nbsp;<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Textural experience</h3><h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Acidity</h4>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.<h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Tannins&nbsp;</h4>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.<h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Alcohol</h4>'Is there wine without alcohol?'&nbsp;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, OK! 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.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aromatic experience&nbsp;</h3>To understand the aromatic experience in pairings, we will taste the wine, we will talk about the flavour. Is there a fish fresh from the sea on the table? Or a Prosecco in bloom?

<img src="https://images.aposto.com/2022/10/5/1669367392797.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="2.67" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">When it comes to Beaujolais Nouveau, the songs are lively since we are at a festival. The grape is Gamay, and the list is a lively, vibrant list like Gamay. If we have the playlist on in the background and are starting to sway a little, let's start the article.<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="#29ae7d" color="#000000" contenteditable="false" fr-original-class="custom-button-link" fr-original-style="background-color:#29ae7d !important;color:#090909 !important" href="https://open.spotify.com/playlist/643W3aUlZfG0EAmiIQE8n0?si=45eb7a5ffd5345b2&utm_source=aposto&nd=1" rel="noreferrer" style="background-color: rgb(41, 174, 125) !important; color: rgb(9, 9, 9) !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">The Playlist</a>

Beaujolais is a region&nbsp;in France, Nouveau is a word meaning 'new' and Beaujolais Nouveau is a wine. Let's start from there.Beaujolais is a region in the (central) east of France, just south of Burgundy. A region where the Gamay grape is very famous and the wine is very surprising.<img src="https://images.aposto.com/2022/10/5/1669367565789.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="1.64" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Nouveau is a French word meaning 'new'. This word is like a trailer of Beaujolais Nouveau wine. Well, it's a summary.It's a fresh, fresh wine that is 6-8 weeks old. First wine, new wine, young wine, fresh wine. These words are close, their meanings are much closer in the winemaking process.<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;">First&nbsp;wine; the first bottle opened after the harvest in the region, the first hello to wine.</li><li fr-original-style="" style="box-sizing: border-box;">New&nbsp;wine; new harvest, new celebration.</li><li fr-original-style="" style="box-sizing: border-box;">Young wine; wine bottled young, consumed young, not allowed to age.</li><li fr-original-style="" style="box-sizing: border-box;">Fresh&nbsp;wine; 6-8 weeks old, for fresh consumption.</li></ul>After the harvest, on the third Thursday of November, when the clock strikes midnight, the first bottle of 6-8 week old fresh wine is opened; the new harvest is welcomed with this youngest wine. This day is called Beaujolais Nouveau Day. This day is celebrated like a festival. Various tastings, food, a little dance, and a lot of colour!<img src="https://images.aposto.com/2022/11/4/1669884472256.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="1.39" 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">We drink the wine weeks after the grapes are harvested. I was not exaggerating when I said fresh. The most important characteristic of this wine is that it is fresh and consumed fresh. It is specially made to be consumed fresh, even the winemakers forbid it from being sold after 31 August of that year. These wines are not suitable for ageing; you drink them fresh.Where does this freshness come from, where does it go? We will take a closer look at the production process. But first, let's look at the flavour profile of the wine.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aroma Profile</h2>Grape: Gamay.&nbsp;There are aromas that come from both the character of the grape and the production process.&nbsp;On the nose, red fruits: cherry, sour cherry, strawberry. Then Pez candy, remember? Or bubblegum? And some cotton candy. And bananas. It's a riot of colour and flavour, so watch out.<img src="https://images.aposto.com/2022/10/5/1669367907462.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="0.84" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Beaujolais is the home of Gamay, Burgundy is the home of Pinot Noir. Beaujolais is located at the bottom of Burgundy. The grape is slightly similar to Pinot Noir; think of them like cousins.Similar notes on the palate, very low tannin, light body, and short finish. A wine rich in acidity, not too rich in tannins. Very easy to drink; it is the kind of wine that 'flows like water'.If we compare the wine to a human; it is a wine that is restless inside, ready to go to a festival. A little adolescent, a little wild. Impulsive but quickly calms down. Energetic but gets tired easily. It lives fast.The aroma profile and textural experience here have something to do with the production process, so let's take a look at that.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Production process</h2>Let's remember - what was&nbsp;wine? Wine was fermented grape juice. Yeast eat the sugar in the grapes, releasing alcohol and carbon dioxide. This is called alcoholic fermentation.We scrutinised the winemaking process in the vineyard and winery during this year's harvest. Now, let's take you <a fr-original-style="" href="https://aposto.com/i/6358f9dac6c8d40006f024ed" 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">here</a>&nbsp;to step into the winery. I shared the journey of the grape as if it were a photonovel. The photos will help you visualise the process.The harvest is done, the grapes are picked. The leaves are sorted. Everything is the same up to this point. After that, you can continue the process by separating the grapes from the stems or not. Generally, the stems are removed, then the grapes are cracked and the process continues with maceration and alcoholic fermentation. Although this process is very detailed and complicated, I am explaining it in a simple way so that we can understand it.The most important factor that gives Beaujolais Nouveau this freshness, this flavour profile and texture is the&nbsp;'carbonic maceration' applied during the production process. This is very important.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Carbonic maceration</h2>The harvest is done, the grapes are picked. The leaves are sorted. Here, the grapes are not separated from the stems, they remain whole. And these bunches of grapes are taken into a tank filled with carbon dioxide to get rid of all the oxygen in the environment. Imagine we are in a tank, there is carbon dioxide everywhere, there is no oxygen. This causes intracellular fermentation to start.With intracellular fermentation, alcohol starts to be released. When alcohol levels of about 2% by volume are seen, the grape skins start to crack and the grape juice spreads around. This process can also be done by cracking the grapes from the outside. At this point, the grape juice is usually removed and the remaining grapes are pressed - so that the grape juice is no longer in contact with the skins.Then yeast is introduced (into the grape juice) and alcoholic fermentation takes place. Don't look at this short description, it is this 'intracellular fermentation' that makes Beaujolais Nouveau. The colour is lively, the aroma is abundant, the tannin is (almost) absent.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Aromatic effect</h3>In the absence of oxygen and the accompanying intracellular fermentation effect, those bananas, chewing gum and cotton candies fly through the air.<img src="https://images.aposto.com/2022/10/5/1669371826936.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="2.58" 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="text-align: left;" style="text-align: left; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Textural effect</h3>The grape juice was separated from the skin when approximately 2% alcohol by volume was seen. In other words, the grape juice in contact with the skin is at most 2% alcohol. However, tannin likes alcohol; in fact, due to its chemical structure, it dissolves most easily in the presence of alcohol. This being the case, when there is less alcohol in the environment, less tannin is produced. Therefore, the wines of this style have less tannin.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Colour</h3>Anthocyanin provides the colour. And anthocyanin can be dissolved in grape juice, not like tannin that need much alcohol. Therefore, we do not compromise on our vibrant colours in this production process.<img src="https://images.aposto.com/2022/10/5/1669371944994.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="1.00" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The purpose of maceration before fermentation is to bring out the colour and aromatic components without involving tannins. Because in fermentation, tannins will prevail with the presence of alcohol in the environment, so beware.

Beaujolais Nouveau

In Turkey, Kavaklıdere Wines keeps the Beaujolais Nouveau tradition alive in a very colourful way. Every year on the third Thursday of November, the celebration starts with 'Primeur' wine. As you can see, the place is different, the time is the same, the colours are the same.We talked about the story of this tradition with <a fr-original-style="" href="https://www.instagram.com/cevzabasman/?hl=en" 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">Cevza Başman</a>.&nbsp;We together, shared a table, I asked, she answered. The conversation will obviously be sweet; as you know, the week is fruity.When, where and how did Primeur come to our glasses?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">The story starts with my grandfather Mehmet Başman. It was 1988, the first Primeur was released on the third Thursday of November. Since then, we have been continuing this tradition here.</blockquote>◀️ One step back: Kavaklıdere has been in production since 1929.&nbsp;▶️ One step forward: Mehmet Başman started working at Kavaklıdere in 1987.&nbsp;⏩ One step forward: Primeur is produced for the first time in 1988.&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">The turning point for Kavaklıdere is my grandfather's employment. We moved our production from the vineyards in the city centre of Ankara to the facility where we still produce today. And we started to work with the French eunologist Jacques Laffort. This situation offered us a lot of ideas and experience about what is being done in France in terms of winemaking. In fact, we stepped into a global vision with this period.In 1988, my grandfather Mehmet Başman and Jacques Laffort brought the Beaujolais Nouveau tradition to Turkey.</blockquote>Why did you want to continue this tradition in Turkey?<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">This tradition is a celebration. Celebrating with the first wine actually means celebrating the whole harvest, the labour and the labourers. Yes, this is a tradition that originated in the Beaujolais region in France, but it is also a celebration that we do here. We wanted to celebrate this wine tradition here with our local grapes.Beaujolais Nouveau is only red and made from the Gamay grape. We produce both white and red wine; Primeur is made from white Sultaniye grapes and Primeur is made from red&nbsp;Öküzgözü grapes.</blockquote>Why is it called 'Primeur'?<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">Primeur means 'first' in French. This wine is the first wine of the harvest, hence the name.</blockquote>Here I would like to share Jacques Laffort's interpretation of Primeur; because he explained the name and the reputation of the wine very well:&nbsp;"Primeur wines are light, fresh, young and aromatic. Its freshness and fruit character are its main characteristic. It represents youth, vigour and joy. Instead of the depth of the mature age, it is characterised by the flightiness, vigour, charm and even sass of youth..."<img src="https://images.aposto.com/2022/11/4/1669884987073.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="1.39" 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">The labels of these wines are as colourful and vibrant as the wine itself. Is there a reason for this choice?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">We preferred a colourful design like the wine itself. We wanted to involve young people in the creation process of this young wine and we started a trend in 2006. We decided to have students design the labels every year and organised a competition. We selected the Primeur labels of that year by evaluating the works of young designers with a jury committee consisting of valuable academicians from the most important universities of Turkey.The participation was high and the process was a lot of fun, just like the wine itself. In the first competition in 2006, 1400 works of 182 competitors were evaluated. This continued until 2013. Due to legal changes, we were not able to organise this competition after 2013. Currently, on the label we write the expression 'This is the harvest produced in memory of Mehmet Başman and Sevgi Başman'. Since my grandfather was the first to bring this tradition to Turkey, we are actually sending greetings to him with every bottle. We experience the excitement of the first harvest, vintage and first wine with their memory.</blockquote>What words other than 'first' come to your mind when I say Primeur?&nbsp;<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">Passion, excitement and culture.&nbsp;</blockquote><blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">I think Primeur is the excitement of a wine-lover.</blockquote>Cevza says, and shows me a photo of the celebration they had with the whole team the day before our interview, when they tasted their first wines. It is impossible not to see the excitement and the passion in that photo.<blockquote fr-original-style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px;" style="color: rgb(9, 9, 9); border-color: rgb(41, 174, 125); border-width: 4px; font-style: italic; padding-left: 10px; margin: 0px 0px 1em; border-left-style: solid; box-sizing: border-box;">With this wine we summarise the harvest; how was it, what kind of a year was it? We commemorate it, we talk about it. We are releasing this wine to give this story and celebration culture to wine-lovers. The first wine of the harvest, the very beginning of everything.</blockquote>Cevza concludes.&nbsp;This wine and this process is a celebration. It is like this in Beaujolais, in Turkey, and in any country on the other side of the world. Commemorating the harvest, saluting labour, sharing passion and a beginning.&nbsp;The first wine of the harvest, right at the beginning.<img src="https://images.aposto.com/2022/11/4/1669885005923.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="2.26" 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">A note from the editor:&nbsp;I have no connection with the winemaker, I do not aim for profit, advertisement or commercial purposes in the article. And as I stated at the beginning of each issue, I remind you that it is suitable for 18+ individuals to read.

'Primeur' Wine

We have physically (and emotionally) experienced the harvest in the vineyard in the previous issue. The grapes were on their way to the winery. Now here we are, in the winery! We celebrate the birthday of wine. We accompany the grapes' journey from the vineyard to the winery in the manner of a photonovel.The journey of the crates of grapes starts in the selection band below.<img src="https://images.aposto.com/2022/9/3/1666776370145.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="0.66" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The grapes fall out of the crates.<img src="https://images.aposto.com/2022/9/3/1666776382723.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="0.65" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Then there is some cleaning. If there is any material that does not belong to the grape, such as leaves, stones, etc., those are separated by hand on this selection belt.<img src="https://images.aposto.com/2022/9/3/1666776475660.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="0.56" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">This is how the crispy grapes are arranged.<img src="https://images.aposto.com/2022/9/3/1666776546497.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="0.56" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Now comes the elevator. The grapes are moving towards the stem separation with the help of the elevator. I apologise for my failure in the attempted perceptual illusion of the grapes actually being in the partitions of the elevator.<img src="https://images.aposto.com/2022/9/3/1666776584503.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="0.76" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">This is how the clusters of grapes go.<img src="https://images.aposto.com/2022/9/3/1666776725553.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="0.89" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">They are separated from the stems. I'm holding the grape stalks. They have a wonderful fragrance!<img src="https://images.aposto.com/2022/9/3/1666776754580.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="0.73" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">The grape berries are separated from the clusters and then dumped onto the next selection belt. <img src="https://images.aposto.com/2022/9/3/1666776788820.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="0.56" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Then the grapes are separated from the stems and go through the second selection belt to the cracking. Think of two cylinders, like a cogwheel, the grapes pass through them and are cracked. After that, the grapes are pressed and fermented. We will talk about these in detail in the following issues. We'll get lost in the chemical changes, the physical transformations. For now, we are harvesting, and these are the first steps in the winery.

The winery side of harvest

First Steps in the Winery

Véraison is a French term of viticulture, let's start from there. The story is long and quite romantic. There is a reason why it gave its name to this publication, and it is very meaningful to me. But first, let's go to the vineyard, mingle among the vines, and understand this term. The story will weave itself.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Hello, spring!</h2>When the date shows March-April in the Northern hemisphere, budding begins in the vineyard. Although the exact dates vary from vineyard to vineyard, these are the most common intervals. So I will say early March, you can say mid-March if you wish. But the cycle will revolve around the average dates I will share. Let's read the following lines with this in mind.Yes, spring is the season. The first color comes in spring. Usually, when the average daily temperature exceeds 10°C, the buds burst open like a harbinger of spring. We can think of this as the beginning of the growth period. We can even think of it as sleeping during winter and waking up in the spring. Buds appear, and greens appear. Then these buds swell and swell. Then boom! They burst. In the illustrations below, I have shared the situation before and after the explosion.These bud bursts turn into new and young shoots. These young shoots continue to grow until May turns into June, until summer shows itself. The leaves are developing, the green color intensity in the vineyard is increasing. And around June, flower formation (flowering) begins. The transition from spring to summer, the period from budding to flowering, is when the vine grows the fastest. The process changes from one vineyard to another, from one end of the vine to the other, but the growth is always fast. I share the flowering in the illustrations below, again before and after.Doesn't it look just like a bunch of grapes? They themselves will grow and become grape clusters in the future. The flowers will turn into grapes and the grains will be counted one by one. Every grape's formation and transformation process is different. Therefore, there are no deadlines.The flowers have turned into grapes, the grape berries have formed, now we can see the cluster. It is forming. If we try to taste it, it's a bitter, very very sour taste! Sugar hasn't come on the scene yet because the grape has very high acidity.Then comes summer, and just before fall, the magic season begins: véraison. The word is French for a period in viticulture. It's when the grape berries change color and become speckled. When you look at a cluster, it's as if you see a speckled pattern. You can imagine speckles like in the illustration below.<img src="https://images.aposto.com/2022/7/2/1660643239195.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="2.41" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Our story is not limited to color change. A colorful riot outside, sour and sweet inside. But what happens inside the grape during this transformation? What storms are brewing?With the longer days of summer and the sunlight, an energy is released. With this energy, the acid in the grape breaks down and sugar comes on the scene. The sour-bitter taste of grapes is replaced by more complex flavor components and sugar. Chemical reactions work their magic and ripening begins. The grape finds its own taste, smell, and color. It turns back to itself, transforms. The color that makes Öküzgözü "Öküzgözü", the white floral notes of Narince which is the pride of Tokat, and the spices of Shiraz start to take their place in this period!<img src="https://images.aposto.com/2022/7/2/1660643274375.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="2.41" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Before / After / After / Even after that<hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Now, I'll share some real images from last year's véraison, as seen through the eyes of Selçuk Uzanır.<img src="https://images.aposto.com/2022/7/2/1660643303197.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"><img src="https://images.aposto.com/2022/7/2/1660643316746.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"><img src="https://images.aposto.com/2022/7/2/1660643328834.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"><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">A little romance</h2>Let's talk about the feeling it evokes in me. This change and transformation are the reason I call Véraison the most fascinating time of the vine's annual life cycle. As the grapes get mottled, moles fall on them. And actually, in Turkish, my maternal language, “mole” and “me” are homonyms. So, to me, as they get moles, they become “me.” I understand it as a period of "becoming me" like finding and discovering oneself. That's why I think it is the most fascinating period of the vine's life cycle.For me, the meaning of the word Véraison is also huge in my own life cycle, and I even have it tattooed on my arm. It represents the period when I am me and reminds me that transformation is always present. The title of this publication comes both from this magical period in the vineyard and from my own journey. A journey of transformation, growing with your surroundings, and becoming whole. Just like the vine. The logo is actually a bit of time, a bit of transformation, a bit of "me". The logo was created by Ester, fortunately.<img src="https://images.aposto.com/2022/7/2/1660643367814.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="6.04" 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;">

The period of Véraison

<h4 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; 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.</h4><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Bozcaada, the island of grapesBozcaada is mentioned as Tenedos in the epics of Iliad and Odyssey written by Homer. That's why you're likely to hear the word&nbsp;Tenedos a lot on the island, so let's start from there.Tenedos being an island of grapes leads back to many years. Tenedos coins from the 5th century B.C. have images of grapes on them. These images give clues that viticulture has a history of thousands of years in the history of the island. In addition, in the 17th century, Evliya Çelebi talks about the island's various fragrant grapes and vineyards in his travel book and memoir. There are even expressions for Bozcaada grapes such as juicy, delicious, pleasant to eat and fragrant. There was a muscat grape mentioned in that memoir, and travelers who came to the island talked a lot about this fragrant grape. As you can see, viticulture on the island dates back to ancient times.<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://aposto.com/i/grape-island-island-grapes" 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 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://aposto.com/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>

grape ile ilgili hikayeler