It's true, wine is a refined drink, and wine lovers are a smaller minority of the broad mass. Being in this minority does not mean having a status. After all, it is useful to make the following observation: not every wine drinker is a wine lover. Perhaps a significant portion of wine drinkers ascribe no different meaning to wine than beer. It positions wine as a slightly more alcoholic beverage than beer, which is lower than raki, the rest is "details" for them.
True wine lovers value wine because they care about this detail. For them, the terminology of wine, which has developed over many years, is full of concepts worth learning. They care about wine tasting, they are excited to discover the hidden aromas and tastes of wines. The title of the article also comes into play at this point: The concepts used in wine tasting are always difficult to understand, should it be as if it is necessary to know a special language like wine?
WAYANA Wine House is our family business operating in Kadıköy, Istanbul. We only bring Turkish wines to wine lovers. We have an extensive wine menu: we serve over 400 wines. We also have a service that we proudly underline: you can order all our wines by the glass or by the bottle. This is a feature not found elsewhere, especially for wine lovers who want to taste a variety of wines.
Another regular service of WAYANA is wine tastings. We use the 'wine language' as close as possible to the language of daily use, both in tastings and in the wine selections of our guests.
If you value wine then it's good to learn some technical terms in the production process. For example, the sommelier in the title of the article corresponds to 'wine waiter' in Turkish. It is also useful to be familiar with terms such as fermentation, maceration, terroir, harvest, mugage, monoseparation. These are important terms and information that can be learned and are not easily forgotten after learning.
There are also ambiguous expressions that are difficult to understand despite the use of everyday language. Let's look at a few examples together. “Closed wine” is used for wines that do not immediately reveal their aroma. Turning your glass around its axis for a while and bringing the wine together with the air makes it easier to reach the aromas. Ok, now we know undewhat ‘closed wine’ is and we opened it. Well, should we think of very different flavors such as raspberry, blackberry, cherry, and cranberry when we say "red and black berries"? Does “Tropical” suffice to say it all on its own? Shouldn't it be further subdivided, such as pineapple, mango, papaya? When we say "spicy", should we mean a spice like thyme, cumin, or cinnamon or black pepper? What flavors should I be thinking about when a wine is “high in minerals”?
To summarize, let's repeat the title: Sommelier, please speak in English that I can understand, so that we can understand each other.
