Wine is more than a beverage produced in vineyards and cellars. It is a cultural heritage shaped by science, art, and social life.
At WAYANA, we explore wine's connections with chemistry, biology and sensory perception, as well as its place in literature, art, history and everyday life, drawing on research and diverse perspectives.
Türkiye, dünyanın en zengin üzüm çeşitliliğine sahip ülkelerinden biri olmasına rağmen, yerli şarap üreticileri ağır vergi yükleri, bürokratik engeller ve parçalı düzenlemelerle karşı karşıya kalıyor. Bu yazı, Türkiye şarapçılığının karşılaştığı yapısal sorunları, yerli üretimin neden desteklenmesi gerektiğini ve bağcılık politikalarının uzun vadeli etkilerini ekonomik ve kültürel açıdan değerlendiriyor.
To do justice to WAYANA’s “Producers at WAYANA” series, we set ourselves a clear task: if we are to present a guest producer properly to our wine-loving audience, we must visit their winery and vineyards, and experience the place—if only briefly.
One of the words we casually lean on most during vineyard visits or wine conversations is microclimate.
Go to any vineyard village in Anatolia today and look at the hands of the men sitting in the local coffeehouse.
In the middle of last year, a striking development took place in Pomerol—a region often described as the beating heart of French winemaking and one we also covered in the WAYANA Bulletin.
Uniformity, ordinariness—what younger generations like to call “boring”—has become the unavoidable standard of our time.
Wine is a complex, living liquid that begins to evolve and interact with its environment the very moment it is poured into the glass.
We can think of seismology, by way of analogy, as a scientific discipline that takes and interprets X-rays of the Earth.
There is, of course, a reason why we named the first series prepared for WAYANA BOOKS “Wine-Infused Literature Series.”
Turkey was introduced to what is now commonly known as “omnibus legislation-torba yasa” in the 1980s, though it wasn’t called that at the time.
