<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

Photos: Elif Bayram.Well, Sıraselviler is not the place where you would prefer to hang out or have a fine meal. However, occasionally you end up here. Since you are here, you complain about the crowd and the transformation of Taksim. Sure, after a while, you begin starving in the middle of this concrete jungle. And here we are with a list full of the classics and the latest.&nbsp;<h3 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">For a good morning</h3>Historical Savoy Patisserie: The patisserie, which was first opened on Soğancı Street in Cihangir in 1950, has been on Sıraselviler Street since 1989. The patisserie, which always keeps up with the needs of the time, uses sourdough with high protein value and grains with high nutritional value. Just like the new generation patisseries, ‘sugar-free’ products are available on its counter. When you enter, the smell of tahini buns and mini cherry cakes take over. Well, we take our share and continue on our route.&nbsp;<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">What to order: ‘Turkish’ breakfast tea and tahini bun</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Where: Sıraselviler Street No:91/A&nbsp;</li></ul><h3 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">It's always lunch time... somewhere</h3>Vegan Dükkân&nbsp;Lokanta: Istanbul’s new vegan, the neighbourhood’s most wanted. Vegan Dükkân’s latest initiative, Vegan Shop Lokanta may be the best thing that has ever happened to Cihangir in a while, especially now that Özkonak Esnaf Lokantası is closed. Good news for those who want a taste: It’s open between 10:00 a.m. and 09:00 p.m. Extensive vegan breakfast is also available.<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 dir="ltr" fr-original-style="" style="box-sizing: border-box;">What to order? Katsu curry or 'Hünkar Beğendi' with homemade sugar-free lemonade.&nbsp;</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Where: Soğancı Street&nbsp;</li></ul><img src="https://images.aposto.com/2022/9/5/1665154588908.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="0.81" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h4 fr-original-style="text-align: center;" style="text-align: center; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Mmmm katsu curry</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;"><h3 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Late night with ‘ıslak hamburger’</h3>Bambi: Some say it’s impaired its quality, some still eat it as they did on the first day. Let’s stop arguing and face this: In the heyday of Istiklal Street, if you didn’t end the night at Bambi, the late-night snack stop for regulars, you wouldn’t have had your ultimate ‘Taksim night’. It didn’t matter if it was cheddar toast, double cheddar toast, or Istanbul-style ‘ıslak hamburger’, we would wait for it in the queue. When it was close to sunrise, we would eat our sandwiches hungrily. Would we go again today? Yes, and yes.<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 dir="ltr" fr-original-style="" style="box-sizing: border-box;">What to order? Islak hamburger or double cheese toast&nbsp;</li><li dir="ltr" fr-original-style="" style="box-sizing: border-box;">Where? Sıraselviler Street No:2\J</li></ul><h3 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">‘I'm craving something spicy, something sour’</h3>Geyik:&nbsp;The meeting point of Cihangir people awaits those who want to join the locals hanging out in the streets with their cocktails. Go for Tommy’s with chili.<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 dir="ltr" fr-original-style="" style="box-sizing: border-box;">Where: Akarsu Yokuşu Street No:22</li></ul>Asri Turşucusu: The famous pickle shop of Cihangir. It’s worth walking all the way for its spicy pickle juice or pickled okra and green plum.<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 dir="ltr" fr-original-style="" style="box-sizing: border-box;">Where:&nbsp;Ağa Hamamı Sokak No:9/A</li></ul><img src="https://images.aposto.com/2022/9/5/1665154993276.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="0.67" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h4 fr-original-style="text-align: center;" style="text-align: center; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">A map of the concrete jungle</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;">Check this out!&nbsp;Weekly travel and culture journal&nbsp;Soli (aka sis) prepared special neighbourhood guides including essentials of the hood for the 17th of Istanbul Biennial&nbsp;visitors. Last Tuesday, Soli saluted you from Sıraselviler. <a fr-original-style="" href="https://aposto.com/i/soli-is-at-17th-istanbul-biennial-siraselviler" 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">Read the full guide here.</a>

Aposto Istanbul

A guide for foodies. 

Craving food in the middle of the concrete jungle aka Sıraselviler

3 plates, 3 glasses.

Food & Wine Pairings S01 E01

We will talk about the building blocks of wine: Acidity, Tannin, Alcohol.<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;">Acidity</h1>Acidity is the sour building block of wine. Next to the sensory experience, it also impacts the lifespan of the wine. So, the subject is important, and interest is high. The concept of acidity in wine is quite complex, it has a long journey that starts in the soil and reaches the winery. I will explain step by step without getting lost in the details.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Sensory Experience</h2>When you drink lemonade, when greengages appear at the farmers’ market, or when you put too much lemon on your salad, you get a sour taste that strikes the tongue and the palate. Then suddenly, you start salivating. That is the sensory effect of acidity. Much like with every other food and drink high on acidity, you experience this effect on your palate when you drink wine.&nbsp;More saliva, more acidity.<img src="https://images.aposto.com/2022/6/3/1658310829810.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="3.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">In tastings, the acidity of wines is interpreted as low, medium (-), medium, medium (+), and high. To explain the sensory differences between the different interpretations of acidity, I will use the example of apples:Low acid wine is smoother than high acidity wine. It doesn’t strike the palate; it feels kind of sour but also not. Think of the light acidity of a baked apple in apple pie.Medium acid wine is livelier and sourer than low acidity wine. You say “This is a little sour!” when you taste it. Think of the apple from our pie before it was baked. You got it at the farmers’ market and ate it fresh.High acid wine is quite lively and bounces the palate and tongue with sourness. This time, think about the raw apple that’s not ripe yet. This time you don’t get it from the farmers’ market, you can’t even get yourself to pick it from its branch.The difference in low, medium, and high acidity is similar to that of the apple. You can discover this at home too. You can get a better handle on it by tasting and comparing wines with different levels of acidity. Wine acidity varies greatly depending on the grape and the region, therefore I prefer not to give comparative examples of wine. However, you can do a tasting by buying a varietal bottle of wine made from Emir grapes that is budget-friendly. Wines made from Emir grapes are usually high in acidity. Therefore, they make a good example. After a few wines tasted with acidity in mind, you will understand the differences in acidity more clearly.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">pH Values</h2>We can’t not mention pH when we talk about acidity. 🧪 As a chemical engineer, I am putting my lab coat on! In order to understand the acidity of wine – like in every other area – you check its pH value. In fact, you can hear people ask “What’s the pH?” in wine tastings.First of all, pH is a measure used to understand the acid or alkaline value of a solution. The H in pH is hydrogen and can be from 0 to 14 based on the density of hydrogen ions. Imagine a scale from 0 to 14. The closer you are to 0, the acidity goes up; the closer you are to 14, the acidity goes down. 7 marks a neutral solution. To give an example, lemon juice and vinegar’s pH levels are around 2; coffee around 5, and water around 7. To understand the difference, you can drip one or two drops of lemon juice in your mouth, then drink a gulp of water, and then some coffee. If you ask&nbsp;“Where is wine on this scale?”&nbsp;it wanders around 3-4. I would love to give examples of low, medium, and high acid wines but that would be a huge generalization. I don’t make generalizations about white, pink, or red wines or grapes either. No matter which Emir wine you get, it will be a good example of high acidity.<img src="https://images.aposto.com/2022/6/3/1658310870096.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="2.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;"><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;">Tannin</h1>We can think of tannin as one of the building blocks of the skeleton of the wine. This is a component that influences the effect of the wine on the palate and its potential to age. So, let’s take it seriously. We can’t give up on acids though, we are talking tannic acids, polyphenols that are naturally found in many foods. It is found in the seed, skin, and stem of grapes.<img src="https://images.aposto.com/2022/6/3/1658310915748.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="1.89" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Stem, seed, skin<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Sensory Experience</h2>Tannin’s sensory experience is quite familiar, it is really similar to a drink we consume quite often: tea. Imagine a strongly brewed tea. It has a drying effect on your palate and tongue after you take a sip. That is similar to the effect of tannin in wine. It almost pulls your gums, dries up your tongue and palate.In tastings, tannin is interpreted as low, medium (-), medium, medium (+), and high. These different interpretations of tannin demonstrate that drying effect. We can understand this in a small and simple experiment at home. First, we brew tea. We add more water to one and less to the other. First, we take a sip of the weaker tea, then the stronger one. This is quite similar to the sensory difference between a low tannin wine and a high tannin wine.<img src="https://images.aposto.com/2022/6/3/1658310998978.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="3.01" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">We talked about the tea example, now let’s go with the example of grapes:<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;">You buy grapes at the farmers’ market and you are eating them. It has seeds, and all of a sudden you hear a crack, you bit the seed. There’s a tart, bitter, parching, slightly itchy effect. That’s the tannin effect.</li><li fr-original-style="" style="box-sizing: border-box;">You keep eating the grapes. But like me, you are one of those people who sometimes remove the skin and eat it afterwards; or just for this time you peeled off the skin and are eating it. As you chew on the skin, there’s a tart, bitter, parching, slightly itchy effect. That’s the tannin effect.</li></ul>We can’t say that every tannin effect is the same. Because the tannin effect coming from unripe grapes and ripe grapes is different. You can have the bitter, parching effect more severely, while you can get a more naïve, velvety effect on the riper side.<img src="https://images.aposto.com/2022/6/3/1658310980381.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="2.34" 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;">Ages, ages</h2>Tannin influences the aging potential of wine because it protects it. It takes on the role of a natural antioxidant and plays a big role in the wine standing tall. Let’s take Cabernet Sauvignon as an example of a high tannin wine. If only the tannin in 10+ wines could talk… As they age, aggressive and hard tannins usually soften. Their tiring effect becomes softer and rounder. Of course, tannin isn’t the only effect in aging, there are low tannin but beautifully aged wines.If you had your tea and understood tannin, let’s sip our next wine with the tannin effect on the palate in mind. Always experimenting, always discovering.<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;">Alcohol</h2>“Is there wine without alcohol?” No. That’s grape juice as I specifically state in the intro of every issue.Yes, we are talking about fermented grape juice. The alcohol in wine comes from “alcoholic fermentation.” We have grape juice, and there’s natural sugar in the grape juice. When you add yeast to the grape juice (or when the yeast naturally found in the skin works,) the yeast eats the sugar. Then, alcohol and carbon dioxide appear. This is alcoholic fermentation. The more sugar in the grape, the more alcohol it makes. More sugar, more alcohol. We understand how much alcohol the wine contains by alcohol by volume. Alcohol by volume is the globally accepted standard of measurement. The amount of ethanol in any given volume of liquid is shared as %. For example, you can see 13% by volume on the bottle. Or you might see 14.5% Alc/Vol. This is the alcohol percentage by volume.<img src="https://images.aposto.com/2022/6/3/1658311026441.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">11% and below, 11%-13.9%, 14% and aboveI explain low, medium and high alcohol in wine with numbers and examples:<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;">Low alcohol levels: 11% and below by volume. Our example is Kabinett Riesling. German wines are grouped according to the amount of sugar in the grapes at harvest. Kabinetts are also considered dry and medium sweet wines. For example, a Kabinett Riesling with 8-9% alcohol by volume will be a low on alcohol but slightly sweet wine. We can also see 12% wines of the same grapes. Then the sweetness will drop because those sugars will turn into alcohol.</li><li fr-original-style="" style="box-sizing: border-box;">Moderate alcohol levels: Between 11% and 13.9% by volume. As an example, we can think of Sauvignon Blanc, Chianti. Generally, wines that are consumed are around moderate levels.</li><li fr-original-style="" style="box-sizing: border-box;">High alcohol levels: Over 14% by volume. Some&nbsp;Shiraz, some Cabernet Sauvignon. If you want to look further, you can turn to fortified wines: Port, Sherry, Marsala.</li></ul><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Sensory Experience</h2>The alcohol content also influences the sensory experience. In tastings, the alcohol of the wine is interpreted as low, medium, and high.&nbsp;While tasting these ratios, you may or may not feel them in your nose and palate. If there is a burning sensation in the throat after swallowing the wine, and slight heat in the palate and throat, it is okay! You're probably past 14%, drinking a high alcohol wine.&nbsp;I'm burning up, you’re burning up, they’re burning up!&nbsp;When you sip whiskey, it slightly warms your throat. Of course, it is not such a strong effect, but we can say that it points in a similar direction. Let's be very careful with the food we eat with it; if we eat hot food with high alcohol wine, will burn badly. In addition to this burning sensation, there is also a feeling of fullness and heaviness given by alcohol. In other words, alcohol also affects the body of the wine. Take water as an example. Alcohol has a denser structure than water, and it feels heavy and full on the palate. While having a juicier drinking experience in a low alcohol wine, we encounter a fuller effect in a higher alcohol wine.

The Holy Trinity of Wine.

Acidity, Tannin, Alcohol

The pairings are actually a multi-layered journey on the palate. The layers of these journeys are sometimes an unexpected flavor, sometimes a structure that tickles your palate, sometimes a memory. I will think of this journey as a sensory experience and divide it into structural (textural) and aromatic. I will share both through similarities, contrasts and complementarities.<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;">🍷Similarities create explosions.</li><li fr-original-style="" style="box-sizing: border-box;">🍷 Opposites create collisions.</li><li fr-original-style="" style="box-sizing: border-box;">🍷 Complementarities create harmony.</li></ul><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Oyster</h3>The most well-known pairing to champagne is crustaceans. Especially oysters and champagne is the most cliché pairing.&nbsp;Cliché means stereotypical. Unchanging, repetitive. When it comes to sparkling, oysters are our cliché pairing.<img src="https://images.aposto.com/2022/5/5/1654873432546.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">Structural experience: similarities and explosion<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;">The wine shouldn't take a back seat, and the food shouldn't be the sole focus. We don't want them to dominate each other; we want them to be "one". The mouthwatering acidity of the champagne revitalizes the texture of the oyster, which is slipping away. Imagine squeezing lemon on fish, a similar texture. There are also the bubbles of champagne here; it tickles the palate- which has a refresing (and cleansing)&nbsp;impact.&nbsp;</li></ul>Aromatic experience: complements and harmony<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;">An oyster that has the smell of the sea and a sparkling wine that has the smell of a lemon. Those who squeeze lemon on fish; this is exactly the aromatic harmony we are talking about. Plus, there is an umami effect. Oysters are very rich in umami. If you ask what umami is, I explained it in my article "1,2,3,4, Umami!", <a fr-original-style="" href="https://apos.to/i/gizemli-tat" 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>. Have you ever picked up a bag of chips and couldn't put it down till the end? Or when you can't get enough of Asian cuisine, you've had too much soy sauce; have you had another plate? These are all from umami. It makes the flavor fuller, it coats the palate and you crave for more! In wine pairings, umami emphasizes the fruit notes of the wine further. With oysters rich in umami; the lemons and apples- or any other foods you are tasting- in the wine are feeling even more, boosted.</li></ul><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">French Fries</h2>I'll leave the clichés aside and move on to the pairings that I think you should try. The most important feature of &nbsp;food pairings in sparkling wine is its bubbles. That bubbly, palate tickling structure cleanses the palate no matter what you eat. The next bite is another journey, a new beginning.French fries are in question. We have a high fat content; the journey on the palate is long, very long. That's exactly why it's a perfect pairing with sparkling wine.<img src="https://images.aposto.com/2022/5/5/1654874395610.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">Structural experience: contrast and collision<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;">When you eat French fries; because of the high fat content, both the taste and the fat stay on the palate for a long time and do not disappear so easily. The bubbly palate tickling structure and acidity of the sparkling wine wash away the fat of the fries. The next bite is another journey, a new beginning. The harmony of sparkling wine and fries comes mostly from this structural experience; contrast and collision.</li></ul>Aromatic experience: similarities and explosion<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;">A little saltiness, a little fat taste on the palate. The saltiness in the fries will emphasize the fruit in the sparkling wine. Does anyone sprinkle a little salt on an apple?&nbsp;"Me!"&nbsp;The salt brings out more of the aromas of the fruit. If you haven't tried it, I strongly recommend you to taste the apple with and without salt. We see a similar effect in the pairing of sparkling wine and fries. The salty and fatty fries boost the fruity flavors of the sparkling.</li></ul><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Fried Chicken</h2><img src="https://images.aposto.com/2022/5/5/1654875004973.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">Structural experience: contrast and collision<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;">There is a similar structural experience with French fries: bubbles and their palate cleansing effect. Bubbles are not alone, let's not forget the acidity. The acidity of the wine helps the bubbles to wash away the fat on the palate. Good acidity cuts the fat like a knife 🔪 It's as if you've never eaten a fatty piece, and you move on to the next piece. It's a dangerous pairing! Here, the crispy crust of the fried chicken paired with the bubbles creates an interesting texture. Crispy chicken and sparkling wine. There is a clash, but also harmony.</li></ul>Aromatic experience: similarities and explosionWe see the same effect here as the saltiness in French fries. When the salty and fatty taste of the fried chicken comes together with the heavy fatty taste that tires the palate, the experience in the palate evolves. The fruits in the wine come to the forefront, even explode and take away the fatty taste.<img src="https://images.aposto.com/2022/5/5/1654875212162.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"> Illustrations by&nbsp;<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>, a big cheers to you Ester!

lemon ile ilgili hikayeler