Category: Şarap Tarihi

The professional Georgian wine tasting I attended on April 15 was far more than an encounter with what was in the glass.

To see wine merely as an aromatic liquid in the glass is to underestimate what may be humanity’s greatest biotechnological project.

In the first two chapters of our series, we examined that exhilarating “first moment” when Samuel Pepys discovered “Ho Bryan” in a London tavern, and Robert Boyle’s observations on the chemical evolution of wine in sealed glass vessels.

While referring to the cryptic notes Samuel Pepys recorded in his diary, it is equally useful to look at what was unfolding in other parts of London.

History is not always rewritten on grand battlefields. Sometimes, it shifts quietly in the corner of a dim tavern, at the bottom of a glass.