Category: Uncategorized

Articles, on the effects of climate change caused by global warming on the ecosystem in a broad sense and on agricultural production in a narrow sense, are now very common. The title of one of the two articles written recently was very interesting. We borrowed the title of the article that questions whether vineyards, like canaries in a cage used as a sign of gas leakage in coal mines, are also a sign of agricultural collapse.

We use vernacular equivalents in almost every language for the different ingredients of wine. Like red, white, sparkling, dessert wine. But some styles are mostly used as they are in English or French: rosé, blush, etc. Ice Wine is also in this second group, but it is less known. Let's take a closer look at this wine type, which is almost impossible to produce under Turkish climatic conditions.

A natural part of what we do is to follow the wine world of our country, to find and reach producer friends that we have not yet reached, and to get to know their wines. You know that we do not see WAYANA as just a wine house where we serve wine. Our mission is to introduce the widest variety of wines made from grapes produced in our lands to wine lovers by including the samples we have compiled from the most of our producers.

"When I take a sip from my glass, it is impossible not to be impressed by the taste of plum. What about the lime that comes from behind?"

The language used in the wine world is extremely prone to include foreign words. This must have been accepted partly because it serves the feature of being the 'drink of the elite', which is associated with wine. The fact that wine has been banned in terms of production and consumption by a large segment of society for the last seven hundred years in the lands we live in, has prevented the formation of a wine dictionary that spread to the base of society. But the literate segment, which constituted one percent of the society (the elite of that period), managed to create an enormous wine lexicon in Ottoman, the elite language of that period.

We devoted the last part of our Natural Wines article series to the wines and producers at the tasting we will hold on Sunday, March 10th. We have listed the products in alphabetical order of manufacturers.

The wine workshops we can find in Anatolia and surrounding geographies such as Georgia, Armenia and Iran allow us to get an idea about the wine-making methods of our ancestors. We have a very good knowledge of the chambers where the collected grapes were thrown and crushed, the pools and earthenware jars where the flowing grape must accumulated and fermentation took place, the storage jars where the wine was later stored, and the smaller amphorae used for transportation.

Although the number of examples in our country is not yet large, we observe that the interest in natural wine and natural wine varieties is increasing. In fact, with the strength we received from this increase, we included a new section titled Natural Wines in the latest update of the WAYANA Wine Menu. Thus, we wanted to ensure that our curious wine-loving guests could quickly see the natural wines scattered throughout the pages. From now on, natural wine lovers will have the opportunity to meet glass by glass with natural wines produced in Turkey at our WAYANA Wine Bar in Kadıköy, Istanbul.

The history of the lands we live in is so rich that the main difficulty in choosing civilizations boils down to priority. Wine is at the focus of our event, due to the work we do. Wine found a place in almost all of the civilizations that lived in Anatolia.