Hello there!This week our eyes are closed, noses and palates are open! We are digging into what blind tasting is and how it is done. When you see a bottle of wine on the shelf, or when a bottle appears in the selection at a tasting, you start to interpret it - without even tasting it! It's like the first look, the first impression. Blind tasting is different; it is a tasting that is unaffected, unlabeled.&nbsp;This week we are tasting unaffected, unlabeled! But every bottle we open may not be faultless. Just as there are no perfect people, there are no perfect wines. In this issue, we will understand what corked wine is and why they send the wine back saying&nbsp;"This wine is corked!"&nbsp;Our glass is very full this week; if you're ready, let's start with the tunes from our Grapest Hits list below that are not corked.Attention!&nbsp;This publication refers to wine and fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers🍷<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/?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">Selin</a>

Veraison is a wine publication that imagines the next sip while exploring the wine in its glass. I believe that wine is not only drunk on white-covered tables and I'm seeking a place on every table. In your inbox to draw sensory experience routes every week!

Veraison is a wine publication that imagines the next sip while exploring the wine in its glass.

Veraison

Blind tasting, corked wine, non-corked melodies.

🍷 Tasting without labels

Hello!Bring out the oranges, apples, cinnamon and cloves - in this issue we are making mulled wine! Now, forget about who's recipe has cardamom, who prepares their syrup in a different way and who boils the wine. In this issue, we will be finding your&nbsp;mulled wine recipe. Spices on the right, herbs on the left, fruits on the side... We create a recipe that suits your taste.Then, I share some gift ideas for wine lovers that will keep you even warmer as you are sipping on your mulled wine.If your spice rack stacked and ready, let's begin!Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://link.apos.to/c/APt1nfiqily5?c=-12sPfPx5Zr7UMj77bpPU&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">Selin</a>

Winter's treat, winter in a cup.

🍷 Your Mulled Wine Recipe

Hello!It's December, the neighbourhood is getting used to the combination of red and green. "It's beginning to look a lot like Christmas, everywhere you go." lyrics are already playing in the background. &nbsp;Mulled wine is around the corner, I'm getting ready for the New Year. This week I'm setting the table and not neglecting gifts.&nbsp;We are moving on to the second part of the <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-Wine Pairings series</a>; we are pairing 3 styles of sparkling wines -the symbolic wines of the New Year- with 3 dishes. Champagne, Prosecco, and Pét-Nat are on the table. There are plates, restaurants, and flute glasses.I'll start this issue with a&nbsp;cautionary note.&nbsp;There are many comments on pairing food and wine. There are even some people setting rules. Caution: there are no rules in this article, only suggestions. There are no declarations, there are individual comments. There are even plenty of examples and cause-effect relationships so that we can all understand where this harmony can come from and have our own interpretation. As always, I state that I do not like generalisations; but I see no harm in imagining a little bit for a better understanding. I will explain through some examples so that we can better understand the sensory experience in the pairings.Then, I throw a surprise word on the table: 'upcycle'. In the article, I give a New Year's proposal that does not burn a hole in your pocket, and we will be melting hearts.💌&nbsp;Veraison is bilingual! English and Turkish. <a fr-original-style="" href="https://aposto.com/n/veraison" 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's Turkish publication</a> says 'cheers' twice a month! It is publishing information about wine culture, says 'Pairing is Caring!' with surprising pairings, creates wine travel guides like 'Tipsy Island Guide', and basic (and fun) information about wine. You are welcome to read the Turkish issues <a fr-original-style="" href="https://aposto.com/n/veraison" 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>Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/?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">Selin</a>

Bubbly dinner table, flutes, upcycled bottle.

🍷 Food & Wine Pairings S01 E02

Hello!'Le Beaujolais Nouveau est arrivé!' I am making a quick introduction by saying that November is the month of Beaujolais and festivity is in the air. In this issue, we are talking about Beaujolais Nouveau wine and the tradition behind it.In this issue, we first fly to France, then land in Turkey. We look at the Beaujolais Nouveau tradition in Turkey. The place is different, the time is the same, the colours are the same. We talk about Primeur wine 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>; the conversation is thrilling, and the glasses are full.This issue is very fresh, consume it fresh; read it&nbsp;as soon as possible. Best before date is soon, beware. Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/" 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">Selin</a>

A festival of wine, talking Primeur.

🍷 Beaujolais Nouveau is here!

Hello there!This week we are going on a Bozcaada tour with a tipsy guide. The destination is festive tables. The glasses are lined up with Çavuş, Vasilaki, Kuntra, Karalahna! Glass in hand, physical-chemical changes on the palate, we wander around the island. We travel a little in time, a little in space. Then the wind starts to blow hard and we find ourselves in the vineyards. We are neither at sea nor on land, says Reşit Soley, and we chat about the microclimate of Bozcaada. Let's start if you're ready!Attention!&nbsp;This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/" 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">Selin</a>

Festive tables, thermic shocks.

🍷 Tipsy Island Guide

This week, we are going to the winery and celebrate the birthday of wine. We see harvest and post-harvest processes in the winery, step by step.I'm walking through the winery, when I'm about to get lost among the barrels, I hear a sound; the stopper of the barrel is off, someone is tasting wine with a straw. A little curious, a little excited, I go towards them and decide to start a series in this publication: "Voices from the Winery". I dream of pleasant and instructive conversations with people involved in the wine production process. The barrels are full, so why not?If you are ready for a bit of travelling and a bit of celebration, let's start!Attention!&nbsp;This publication refers to wine, a fermented grape juice from alcoholic beverages. For readers under 18 years of age, non-fermented grape juice may be more suitable.Cheers<a fr-original-style="" href="https://link.apos.to/c/M3cPOC4PhUHJ?c=SfukinVxemq33pgydpBpV&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">Selin</a>

Harvest in the winery, the sound of the oenologist.

🍷 The Birthday of Wine

Hello!This week we're traveling from vineyard to vineyard, looking for clusters and clusters of grapes. We are in the most magical season of wine's annual life cycle: véraison. Like every living thing, the vine has a life cycle. It is an annual cycle in which a little wind blows, a little rain falls, the sun shines generously and the shade never disappears. The vine benefits from nature's air and water. The sun is overhead, the soil is always in its place. The leaves are ready for the sun, the roots are always firmly attached to the soil. It is a cycle as a whole, as one. This week we are going to the most magical period of this cycle. The period that gives this publication its name. A colorful riot outside, sour and sweet inside. If you are ready for a bunch of colors, let's start!Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,Selin

Véraison, cycles, and becoming oneself.

🍷 The most magical season

Hello!A wind is blowing this week, and we are in Bozcaada. It's the middle of the summer, long before the fall. In the afternoon, couple of hours before sunset; we sit at a table right in the middle of a vineyard, with Prof. Dr. Necati İnceoğlu, who literally wrote the book on viticulture, and his wife Prof. Dr. Mine İnceoğlu. We talk about the wine memory of the island. Horns? None. Birds chirping? Many. There are grapes growing with stories, cultural memory, and sea breezes in this issue. Let's start without further ado, because the road is long and the wind is blowing hard.Attention! This publication refers to wine and fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.

The wind is blowing, we are in Bozcaada.

🍷 Grape island, island grapes

Hello!This month we celebrate the birthday of wine, it's harvest time! September is my favorite month; for me it represents birth, fertility and an endless cycle. The grapes have been growing all year, the result of all the work in the vineyard is hidden in the harvest period -which is now, the 1-2 month period we are in.&nbsp;We are taking a journey this week and experiencing the harvest together. Destination is Çal, Denizli. In this magical region that has been home to many civilizations; we will wander among the vines, and harvest.There is a discovery in this issue; we get to know a new winery. We salute the roots and hear stories in those unforgotten vineyards and those undried grapes. If you are ready, let's start the journey!Attention!&nbsp;This publication refers to wine, a fermented grape juice from alcoholic beverages. For readers under 18 years of age, non-fermented grape juice may be more suitable.Cheers<a fr-original-style="" href="https://www.instagram.com/selinosmanogluu/?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">Selin</a>

The birthday of wine, a festival in Çal, the concept of time.

🍷 September, the Month of Harvest

Hello!Today, we set a beautiful table and start a new series. I am on your screens with Food &amp; Wine Pairings Season 1 Episode 1.&nbsp;In this series, we discover the chemical and physical effects behind pairings. You can stop asking why does red meat come with red wine? Can't cheese pair with white wine? What's the reason for the acidity; where does this bitterness come from?&nbsp;Even though our food and wine choices are completely personal, I am sure that our discovery will deepen once we understand the reasons behind our choices by milling around the chemical and physical aspects of wine. This issue is a little long, but bare with me. Because you will get out of your endless loop of ordering Cabernet Sauvignon; a véraison promise! Now, we are starting with three plates in this epidose; in the upcoming months, we will continue on.Attention! This post is about wine, a fermented grape juice from alcoholic beverages. For readers under 18, non-fermented grape juice may be more suitable.Cheers,<a fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/c291cmNlPXdlYiZuZXdzbGV0dGVyPTYyYTFkOGNjZTIxOTU3MDAwNzU5ODlkYyZpc3N1ZT02MmEzMzgxNDU1NWIzNzAwMDZhMzYzYWMmc3Vic2NyaWJlcj11bmRlZmluZWQmdXJsPWh0dHBzJTI1M0ElMjUyRiUyNTJGd3d3Lmluc3RhZ3JhbS5jb20lMjUyRnNlbGlub3NtYW5vZ2x1dSUyNTJG" 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">Selin</a>

Chemical and physical effects, multi-sensory experiences.

🍷 Food & Wine Pairings S01 E01

Food & Beverage

Culture related articles and publications

Culture

<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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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.

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;">Who's to blame?</h3>Cork is a condition in which the wine is spoiled by fungus. It is caused by an infection of the cork that is used to seal the wine. The main culprit is TCA (2,4,6-trichloroanisole), a chemical compound. It can occur in natural corks through the interaction of chlorine and mold. It is usually transmitted to wine through the cork with which the wine is sealed. As a result, we close the wine with a cork; we even store it horizontally if possible. Wine and cork in close contact! TCA can also occur in other areas of the winery. Damp areas and chlorine-containing cleaners increase the risk. That's why wineries have even switched from chlorine cleaners to peroxide and other cleaners. You see, the situation is serious. We didn't hear the word "corked" for nothing.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/8/5/1662102411743.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">Illustration:&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><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">How can you recognize corked wine?</h3>By the smell. First of all, the fruity and floral scents disappear. There is no trace of the red fruits and flowers you expect. You are left with a flat nose, even exposed to dampness. The wine smells damp like wet newspaper, cork, wet carpet, wet cloth, wet rags. Ventilate as much as you like, this smell will not come out of the wine. Therefore, it is already undrinkable. If you have such an experience, it means you have opened a bottle of corked.So how does this affect our lives?Let's say you go to a restaurant. The wine is opened, first it is sniffed. Actually, the first reason for this is to see if the wine is corked. If it is faulty, it is not served. Or you bought your wine and opened it at home. You smell something in the direction I mentioned, then you slowly put the bottle on the table, you don't drink it. It's not easy to experiment with this; you need to come across a wine that's not quite right. If you do, pay attention and see if you take these notes.Wine faults and flaws are a very broad topic, and as you can imagine, wine faults are not just about the bourbon. I will share it from time to time, if there is a specific error/defect you are curious about, you can message me.

What is corked wine?

Oh the weather outside is frightful, but the fire is so delightful..As we started expecting snow (let it snow, let it snow, let it snow..) , mulled wine recipes started to circulate. Glögg&nbsp;or Gløgg&nbsp;in Scandinavian countries. Glühwein&nbsp;(glühen: to shine, wein: wine) in Germany, vin brûlé from France to Italy. In other places, mulled wine.&nbsp;Everyone has their own recipe. There is no right or wrong here, whatever spices you like, whatever fruits you like, that's the recipe. In this article, we are looking for your&nbsp;mulled wine recipe, that is our goal, and we shall achieve it!In order to find your perfect recipe, we will take a look at the essential ingredients. We are going to explore the spices used in mulled wine with more or less bitterness, and a touch of sweetness - so that you can create your own recipe. Our guide is "The Spice Lover's Guide to Herbs and Spices" written by Tony Hill and translated into Turkish by <a fr-original-style="" href="https://www.instagram.com/nazlipiskin/?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">Nazlı Pişkin</a>, a food culture writer, translator, editor and workshop leader. She is the founder of the İncekiler&nbsp;brand, which includes handmade products, especially probiotic foods and spice mixtures.As you can see, we are at the right address. Let's start with cinnamon, we will continue with bay leaves, star anise, cloves, nutmeg, and vanilla pods. I share information about these spices with small excerpts from the book that is our guide, below.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Cinnamon</h3><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241206158.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><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;">In all cases, taste should be the real test of quality. If you chew a small piece, it should quickly take on a complex nature as a few seconds in your mouth rehydrate the essential oils. Essences of orange and cedar should come to the surface, followed by a distinctive heat reminiscent of clove or mild pepper. This bloom of complexity is the best indicator of quality, regardless of shape or form, and tells the buyer that he has found a fresh crop that’s been properly harvested.</blockquote>says Tony. It's the "must have" of mulled wine if you ask me.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Bay Leaves</h3><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241221812.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><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 leaves had a good deal of respect in ancient times, seen in the famous laurel crowns bestowed upon emperors and champions of the coliseum alike as a sign of wisdom and triumph. Mythical tales of love, deception, and conquest all seem to feature laurel, and Homer often wove the leaves into his tales.</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;">(...) Bay is also included in many of the signature herb blends of Europe. Bouquets garnis from France need bay for bittering, and Italian tomato sauces take some savory humility from bay laurel. On the Indian subcontinent, the leaves get ground into garam masala , and across Turkey, they perfume rice and grain dishes.</blockquote>It is a leaf I personally like very much. Just like in this quote, it adds a slight bitterness to wine, which I love. But it is the smell that steals my heart (and nose).<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Star Anise&nbsp;</h3><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241235417.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></h3><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;">Essential to Chinese cuisine, the fruits of the star anise are as beautiful as they are practical. Nature makes perfectly pointed stars, each arm of which contains a shiny, polished seed, as the fruit of this evergreen tree, which has large waxy leaves and flowers that turn yellow just before fruiting. It’s actually the star-shaped casing that has the most flavor, although the seeds contain some as well.</blockquote>Chinese people believe that a whole, unbroken star anise with more than eight arms brings good luck. I don't know whether it brings luck or not, but I know that it goes well with mulled wine.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Clove</h3><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241278756.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></h3><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;">If it were not for the lure of cloves, the Portuguese, Dutch, and Spanish explorers of the fifteenth century might simply have stayed home, the Americas might not have been discovered by the Europeans, and Great Britain might not have built a global empire.</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;">On the more pungent end of the taste spectrum, cloves can actually be intense enough to “burn” the palate unless well blended in a dish, and even then in sparing amounts. The taste is similar to the peppery, sweet heat of allspice but with an even more edgy bite.</blockquote>When I think of cloves, the first thing that comes to my mind is a cup filled with cloves that you see when you leave a traditional Turkish restaurant. (For chewing.) I can't go into the benefits of cloves, but they are said to be a panacea for many problems. There is no one who doesn't look for the smell of cloves in mulled wine; is there?<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Nutmeg</h3><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241301264.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"></h3><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;">In fifteenth-century London, certain circles held fast to the idea that a handful of nutmeg “mixed with the thread of the crocus [saffron], into a full draft with hot pepper could cure death itself if administered within the moon.”</blockquote>I think we understand that it's a strong spice...<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;">Since the volatile oils evaporate quickly, avoid the preground product found commonly in stores and buy only the whole nut for fresh grinding yourself.</blockquote>says Tony. We can add a very small amount to mulled wine by shaving it into a fine powder.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Vanilla</h3><h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;"><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1672241317108.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="1.78" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"> </h3><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;">One of the most seductive flavors to cross our taste buds, vanilla beans rival saffron in intensity and cardamom in aromatic complexity, and they evoke as much universal appeal and sensory overload as cocoa and cinnamon. Vanilla comes from the New World, and the Aztecs were the first to tap into the flavor of the bean, with a primitive curing and fermenting process most probably discovered by accident in the forests of South America. Mayan cultures even used the pods for taxes and raised them ceremonially to their gods as a treasure of the forest. Not until the early sixteenth century did this delicate flavor reach the Old World, via the Spanish explorers. It quickly became the fashion in Europe and ultimately spread to gain worldwide acceptance.</blockquote>In my recipe, I prefer 3 drops of vanilla essence unless you have a vanilla stick, of course. Maybe you have made your own vanilla extract with that stick, and you will use it; who knows? These are the spices and fragrant herbs in my mulled wine recipe. For your mulled wine recipe, you can use as many herbs and spices as you like. There is no rule. Nazlı suggested cardamom for example, I will try it this week!Apart from spices and herbs, you can also see various fruits in the recipes. It is very likely that you will see oranges with cloves stuck on them. I use oranges and apples; quince has stolen my heart, I will try it too. These fruits are both a source of sugar and flavour. If you say I can't deal with cutting fruit, you can also use juice.💌 I suggest you taste the fruits after you make mulled wine, those apples are very flavourful, let's not throw them away. It would be a nice dessert alternative, I'm telling you.

🍷 Your mulled wine recipe

Here is a mini gift guide for wine lovers; 2 different types of gifts:&nbsp;<ul fr-original-style="padding-inline-start: 20px;" style="padding-inline-start: 20px; margin-top: 0px; margin-bottom: 1em; list-style-position: inside; box-sizing: border-box;"><li fr-original-style="" style="box-sizing: border-box;">a very complex and professional side of wine&nbsp;</li><li fr-original-style="" style="box-sizing: border-box;">a very easy and approachable side of wine</li></ul>These gifts may not keep you warm in the winter time like the mulled wine above; but it will sure make you and your loved ones happy. 🎁 Lasts a lifetimeMost wine glasses won't surprise you, but <a fr-original-style="" href="https://www.zaltoglas.at/en/products/" 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">Zalto</a>&nbsp;will.It's very - very - light, yet sturdy. That's where its reputation comes from. Zalto believes that Zalto glasses give the flavours of wine in the most efficient and physically correct way; they are produced at 24, 48 and 72 degree inclines. Inspired by the tilt angles of the earth. They themselves are lead-free, crystal.&nbsp;The production process is <a fr-original-style="" href="https://www.youtube.com/watch?v=2pjPQcLOzrg" 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>, the video is impressive.It is not a pocket-friendly gift, it burns a hole in your pocket🔥. But it lasts a lifetime. And makes a good gift that will appeal to the wine lover's eyes, nose and palate. Like a multisensorial experience. Like a tasting workshop in a glass.🎁&nbsp;The Book of Wine'<a fr-original-style="" href="https://www.amazon.com/Wine-its-rocket-science-understanding/dp/0600635015" 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">Wine&nbsp;Isn't Rocket Science:&nbsp;A Quick and Easy Guide to Understanding, Buying, Tasting, and Pairing Every Type of Wine</a>' is the&nbsp;book of wine. With illustrations and sincere language, you find yourself in a wine tasting in one page, and at the harvest in the next. It is the ultimate gift for wine lovers.Before you can say 'How the hell am I going to read the label of this wine!' you pick your wine and you are already hosting guests at home. Written by <a fr-original-style="" href="https://www.instagram.com/missglouglou/?utm_source=aposto" 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">Ophélie Neiman</a>, translated to Turkish by <a fr-original-style="" href="https://www.instagram.com/goknurgundogan/?utm_source=aposto" 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">Göknur Gündoğan</a>.<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;">'Wine is an intellectual's job', 'Wine is not for everyone, 'Our people just can't make good wine, dear.' 'What do I care about a table where can't open a Chateaux Margaux...' In the face of a group of people who are successively listing sentences such as these, it is highly likely that someone who is eager to learn about wine will be frightened, discouraged and cower in silence.</blockquote>says Göknur Gündoğan. With this book, our courage is in place and information is in our pockets, sip by sip.

Mini Gift Guide for Wine Lovers

🍽️ Main Course

This month, we have holiday gift suggestions for wine lovers. As you know, the surroundings have started to turn red and green. The rush for gifts starts small. I have a gift suggestion that does not consume, but produces. A forward-thinking and upcycled gift.&nbsp;I'm throwing the word&nbsp;'upcycle'&nbsp;here first. Recycling is a word we are all familiar with. There is also upcycling, which we have probably been doing for years without naming it. You can think of it as reusing things. It can be a storage container for ice-cream used to store meats, a chandelier made of glass bottles, a flower pot made of tin - it's up to you what you want to upcycle. I propose a gift that you can make at home using a wine bottle. It doesn't break the bank, it reduces waste, and it comes from you personally.We take an empty wine bottle and put a long candle at the tip. Behold, a candle holder! As the candle melts, it drips around the bottle. It both keeps the moments with you around that candle alive and looks beautiful. It is my favourite object in my house. It has seen many friends, many festive tables. Look at the image from Ester's pen below, it will look like that as time goes by.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/11/3/1671026456390.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="1.00" 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"> If you like the label of the wine bottle, you can keep it and maybe leave a note in the corner. Or you can say 'it has a memory, its story is meaningful', you can leave it untouched. If you don't like the label, you can remove it completely and open a space as clean as your glass. The bottle is round, you have a lot of space. You can paint it, or you can put a new label there. Or leave it empty.I've already reserved a bottle to give as a gift to myself. I don't know if it is a tradition or not, but I know that new intentions are listed in the new year. I will put one of my intentions on the bottle, and then think of those affirmations throughout the year! I am not joking, I take it seriously and embrace my romantic side. As the candles flicker, maybe the intention will come true, who knows? Dear self-lovers, I know you hear me.

Upcycling your bottle

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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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://s3.eu-central-1.amazonaws.com/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

It's not enough to wander around the vineyards, the glasses should be full too.Let's start with a wine tasting, because I can't think of a better way to feel that we've arrived on the island. I know you've already seen the logo of Çiçek Patisserie or bought Anna almond cookies from Veli Efendi. But the wine will challenge your olfactory memory and take you around the island in one breath. Stop by Corvus Wine&amp;Bite. Let's set the glasses, Çavuş, Vasilaki, Kuntra... Pairings with a few slices of cheese, physical-chemical changes on the palate. Who says cheese and white wine don't match? If you get sea on the nose and lemon on the palate, we can continue.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496178096.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">It's cold but you get used to it.If we sipped Vasilaki at the tasting, it's time for the sea. The water is cold, everyone knows that. At Vahit'in Yeri or Koreli on Ayazma Beach, you can switch from grapes to barley to drink beer; the table can be filled with fries. I don't know whether you'll swim in Ayazma, go to Habbele, or say "I can't miss Akvaryum Bay!" But the water is cold, I know that. You can chill your white wine in it, it's that cold.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496193200.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">Not without a corkscrew.With all due respect, I didn't go to the sunset in Polente on this Bozcaada trip, but if you do, don't forget to bring your corkscrew. If you ask me what island wine to bring, I would say Ayapetro Early Harvest Vasilaki, Ayapetro Red to White, Corvus Zeleia Vasikali, Corvus Teneia Çavuş or Çamlıbağ Reserve Cabernet Sauvignon. Because these were the bottles I brought with me to the city. I also winked at your burning question "Which wines should I buy?"<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496225704.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="1.50" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">Tasting, tasting, tasting.&nbsp;We are at Amadeus, sitting on the bar stools of Mozart Cafe and chatting with Oliver. There is Amadei grape in the glasses, it migrated here from Austria. Mozart, Amadeus, Amadei, Oliver; which country am I in? We leave the citrus behind and move on to the next glass. The next bottle says Blushhhh, then silence. Then the conversation gets going, the glasses get bigger, the laughter gets louder. I would say, join the tasting at Amadeus, chat with Oliver and laugh a lot, you won't regret it.&nbsp;A fine dinnerThe wind blows and takes us to the Amerikan Çeşme part of the island. We are at <a fr-original-style="" href="https://www.instagram.com/mayabozcaada/?igshid=YmMyMTA2M2Y%3D&utm_source=aposto" 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">Maya.</a> A huge wooden door opens and the owners Selçuk Aykan and Evrim Aykan welcome you. This really is a vineyard house and they live there. So, you're actually going into someone’s house, not a restaurant. Mars and Zeyna, who come running from behind, also say "Hello". You're in the vineyards, table wine on the table. Homemade cheeses and freshly baked bread followed by appetizers and meats. The wind is blowing carrying the smell of grapes. Don't come to the island without eating here and chatting with Selçuk Abi and Evrim (my primary school teacher).<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496248523.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="3.02" 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 we are traveling not in time but in space for an exquisite dinner and we are at <a fr-original-style="" href="https://www.instagram.com/corvo.co/?igshid=YmMyMTA2M2Y%3D&utm_source=aposto" 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">Corvo.</a> My humble suggestion is to go at sunset and sip a glass of Vasilaki before dinner. The castle is in front of you, the colors change from yellow to orange; the wind is blowing very lightly this time.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496258023.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="3.02" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">It's getting dark, food orders are being placed. Bubu says "Close your eyes and you're in New York!" and a steak arrives on a plate. As I said, we are traveling through the place. A bottle of Karalahna has been opened, or did a bottle of Corpus appear on the table saying that I am rewarding myself today? Anxiety? No. Joy? Very much so.This is my tipsy island guide; maybe it will be a small path for you, or maybe it will make you want to go to the island. May you be tipsy and in high spirits. May the wind take you away.

There is a story&nbsp;- natural for you, organic for me -&nbsp;behind the 3,000 years of viticulture in Bozcaada. Nature embraced us, the wind blew fertile. Until they came to the island, viticulture was practiced 5 kilometers away. A very important reason for the island's connection is its microclimate. But pay attention, I am not saying macroclimate, I am saying microclimate.This information I am going to share consists of excerpts from my conversation with renowned owner of Corvus Vineyards&nbsp;<a fr-original-style="" href="https://www.instagram.com/resitsoley/?hl=en&utm_source=aposto" 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">Reşit Soley</a> during my trip to Bozcaada. Let's say I transcribed his comments based on his 20 years of experience and observations. I was lucky that he shared them with me, and we will wander together through vineyards independent of time and place.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496844541.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="3.02" 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 wind is blowing now, and we are in Corvus.Let's make an introduction with basic information. A microclimate is a narrow climate zone.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">The island vineyards are green again</h3>The island has an interesting microclimate. The basin is arid, with lots of sunshine and wind. The soil is not a very special soil; there is little organic matter, no clay to hold water, it’s sandy. It is steppe soil. When you add plenty of sun and wind to this steppe soil, it is almost impossible for a plant to grow. But Bozcaada is unexpectedly green. When you look at the other islands, there are small patches of greenery in their valleys. In Bozcaada, almost the whole island is green.<h3 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Thermal shock</h3>How do these grapes grow?" I ask Mr. Soley.<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;">"There are thermic movements between the sea and the land; the winds of the island are the gale and the lodos. The gale always brings us a certain coolness and humidity. Lodos brings drought. After the lodos, the vineyards are as if they have been beaten; in the gale, the vineyards become much more vigorous."</blockquote>he begins to explain. At the beginning of July; after 21.00, dew starts on the island due to the hot-cold discrepancy between land and sea. And it continues until sunrise. Dew is one of the main causes of diseases in the vineyard; let's keep this in mind, I will get to the reason.<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;">"In the past, there used to be gale at sunrise. Now the balance has been disrupted with global warming. At sunrise, the gale does not start. It starts at 09.00 in the morning. So for a long time, the sun is up and the dew is down; heat and humidity combine. This triggers diseases. This is why dew is one of the main causes of diseases in the vineyard."</blockquote>Of course, in the 3-thousand-year history of the island, things were different. The dew would soak all the vegetation in the vineyard.<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;">"When you used to go to the vineyards, you used to get soaked. All the vineyards would be soaked with dew and then dry with the first wind. Drying out means physically cooling down. Over the years, this drying caused a very serious thermal shock to the plants."</blockquote>says Mr. Soley.This thermal shock plays a leading role in the aromatic profile of the island grapes. "Why?" you ask, the difference in temperature between day and night is a very important factor for the development of grapes. Cold nights help the grapes retain their aromas and acidity during the ripening period. A vineyard where there is more temperature difference between day and night produces more aromatic and acidic wines (than a vineyard where there is less). In Bozcaada, the wind creates the thermal shock effect. The vineyards that are soaked with dew are dried by the wind; in other words, they cool down. Here is the thermal shock. Mr. Soley explains it like this:<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;">"Here we could extract almost the same intensity of aromas and acidity as grapes from a vineyard at an altitude of about 500 meters. If you go to the opposite coast, there is no such effect."</blockquote><img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496884710.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"><h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">The dark side of the microclimate; the hidden mildew</h2>This is the main microclimate of the island, but this microclimate also brings the myceliosis. Mildew is a disease of the vineyard. You can recognize the disease by the spots on the leaves. It is a disease on the island, it is kept under control. But there is a latent mildew that you can't recognize, it comes during the flowering period. And this is not a mildew that you can detect during this period; it only affects the flower and cannot be recognized because it does not show itself at all. This is a serious problem. "There is a saying on the island," says Mr. Soley,<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;">"'Çavuş shrugged it off.' Çavuş didn't shrug it off at all, the mildew got on its flower, and half of the flowers there perished. It is not possible to detect it visually. Because you can't see its effect on the leaves. There is no situation where you can see it and say, "I should spray it."</blockquote>This is the dark side of microclimate. This is one of the reasons why Çavuş grapes cannot be sold from the island to Istanbul; the hidden mildew. The bunches are ugly, and when they are ugly, they cannot be sold.<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 one of the main reasons for the economic collapse on the island is mild mildew."</blockquote>says Mr. Soley. It's like a flower pot falling on your head, you never see it coming!Things are difficult on the island, you see.<h2 fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Micro-of-the-micro</h2>The microclimate on the island is limited to 40 square kilometers; 5 kilometers by 8 kilometers. And it has 3 sub-microclimates within itself. They differ due to their location on the island.1- North coast of the island; Meadow.The vineyards are open to the gale and completely sandy. The sand is a bit tricky. It is beneficial because of the drainage (think of it as water draining away), but on the other hand, it is harmful because the water drains away. I know it's confusing, it's hard to find a middle ground. For example, if there was a little more clay soil, it would retain some water.2- South coast of the island; Ayana.This is the area where Corvus has vineyards. There is sand and white clay, lime. These are important factors for white grapes. It's like being in a canal. It's in the nest of a canal on the axis of the wind. It works almost like a meadow effect, open to the gale.3- The center of the island; Ova.Çavuş, Vasilaki, Kuntra and Karalahna may stay in your mind like the place where they grew up. A flat area; the plain. They are local, you see.There is a difference between the three in terms of productivity and vegetation. The ones in the south take a bit of a beating, the ones in the north get some moisture from the sea and are more vigorous. This is how the sub-microclimates of the island are differentiated by location.The wind blows hard on the island, but I'm glad it does.<img src="https://s3.eu-central-1.amazonaws.com/images.aposto.com/2022/7/5/1661496930605.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="3.02" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable">

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