We revise the WAYANA Wine Menu approximately every two months. One of the parts that excites us the most is adding wine producers that we could not include on the menu until then. Some wines are sold out and have no continuation. We have determined which new wines we will add from producers we have previously included on our menu. As you can see, we have an incubation period of approximately one month before starting a new menu. Three weeks of this period are spent finding and tasting new candidates, and the last week is reserved for the physical preparation of the menu and the meticulous checks and corrections we make.

We have a mission that we have assigned to ourselves as WAYANA. As you know, we only include wines from Turkish producers in our wine selections. The goal we have set for ourselves here is to have every producer producing in Turkey represented in our menu with at least one variety. We started with 70 producers at WAYANA. We increased our number to 110 producers by the end of two years. We will continue to increase it with small steps.

We have 443 wines on the June menu. The labels that exceeded 500 during the winter months has decreased a bit after some of the wines sold out and removed, but there is no harm in thinking that it will increase again towards the New Year. We transfer the wines that are reduced to one to the cellar section of the menu, and the wines that remain only one are not served by the glass.

There are new producers that we are very excited to add their wines. Among them are two young producers who produce only with the natural wine technique. Canavar, who is with us with its only wine, and Kerasus, who bottles the same grapes in two varieties with differentiation in the production phase, are new brands in this group. Asarcık is a producer from Muğla, who is on our menu for the first time with both natural and conventional wines; three wines on the Natural Wines Menu and one for the Red Wines section.

Among the producers who produce conventionally and joining WAYANA Wine Menu for the first time are Uçmakdere and Chateau Gali with three wines each, Eskibağlar with two wines, Ellez with one wine. The new wine from Garova, which was added to the menu, could not be delivered to us until the menu was printed, but we started serving it from where it came from; we are just reminding it verbally.

There are new wines from producers that have been around for a long time in the WAYANA Wine Menu. Sevilen, Arda Bağcılık, Chamlija, Suvla, Küp, Kayra, Vinero with their new white wines; Sevilen, Chateau Nuzun, Kuzeybağ with their rosé wines, 7Bilgeler, Yaban, Kayra, Sevilen, Chamlija, Gürbüz, Kocabağ with their red wines, and they added color to our menu.

We have added a new section of two wines to the WAYANA Wine Menu: PET-NAT Wines. Under this heading, there is a Pet-Nat sparkling wine from Paşaeli and Yaban.

We established WAYANA with a philosophy that embraces all wine producers producing in all four corners of our country. By holding on tightly to this philosophy, we continue to expand our scope and introduce Turkish wines to wine lovers with an increasingly competent content. As you know, one of the aspects that distinguishes WAYANA from similar businesses is that we serve all of our wines by the glass. When we look at it from this aspect, we see ourselves as the ‘Common Tasting Point of the Turkish Wine Sector’.

Until we meet again in the next menu revision, cheers for now!