{"id":990451,"date":"2023-07-27T12:00:00","date_gmt":"2023-07-27T09:00:00","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=990451"},"modified":"2026-07-19T15:51:38","modified_gmt":"2026-07-19T12:51:38","slug":"sommelier-turkce-konus","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/sommelier-turkce-konus\/","title":{"rendered":"Sommelier Speak English!"},"content":{"rendered":"
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.<\/p>\n

Ger\u00e7ek \u015farap severler bu teferruat\u0131 \u00f6nemsedikleri i\u00e7in \u015faraba de\u011fer verirler. Onlar i\u00e7in \u015farab\u0131n uzun y\u0131llar i\u00e7inde geli\u015fen terminolojisi \u00f6\u011frenmeye de\u011fer kavramlarla doludur. Onlar \u015farap tad\u0131m\u0131n\u0131 \u00f6nemserler, \u015faraplar\u0131n gizli aromalar\u0131n\u0131, tatlar\u0131n\u0131 ke\u015ffetmekten heyecan duyarlar. Yaz\u0131n\u0131n ba\u015fl\u0131\u011f\u0131 da tam bu noktada devreye girer: \u015earap tad\u0131m\u0131nda kullan\u0131lan kavramlar hep anla\u015f\u0131lmas\u0131 zor, sanki \u015farap\u00e7a gibi \u00f6zel bir dili bilmek zorunlulu\u011fu varm\u0131\u015f gibi mi olmal\u0131d\u0131r?<\/p>\n

\u015earap d\u00fcnyas\u0131yla yeni tan\u0131\u015fan ya da sadece keyifli bir ak\u015fam ge\u00e7irmek i\u00e7in masaya oturan pek \u00e7ok insan\u0131n ortak bir \u00e7ekincesi vard\u0131r: restorandaki o gizemli ve a\u011fdal\u0131 sommelier<\/b> jargonu. Kadehi hafif\u00e7e \u00e7evirip derin bir nefes ald\u0131ktan sonra, ard\u0131 ard\u0131na s\u0131ralanan yabanc\u0131 k\u00f6kenli aromatik tan\u0131mlar bazen konuk ile \u015farap aras\u0131ndaki o organik ba\u011f\u0131 g\u00fc\u00e7lendirmek yerine araya g\u00f6r\u00fcnmez bir mesafe koyar. \u0130\u015fte tam bu noktada, \u015farap k\u00fclt\u00fcr\u00fcn\u00fc sar\u0131p sarmalayan o steril k\u0131l\u0131fa kar\u015f\u0131 samimi bir \u00e7a\u011fr\u0131 y\u00fckseliyor: Sommelier<\/b> T\u00fcrk\u00e7e konu\u015f!<\/p>\n

\u015earab\u0131 sadece elitist bir z\u00fcmrenin tekelindeymi\u015f gibi g\u00f6steren, “\u0131slak k\u00f6pek t\u00fcy\u00fc”, “yeni \u00e7ekilmi\u015f t\u00fct\u00fcn yapra\u011f\u0131” veya “kire\u00e7ta\u015f\u0131 mineralli\u011fi” gibi havada u\u00e7u\u015fan terimler, asl\u0131nda Anadolu topraklar\u0131n\u0131n ba\u011fc\u0131l\u0131k haf\u0131zas\u0131na da pek uymuyor. Bu topraklarda as\u0131rlard\u0131r \u00fcretilen asil varyeteleri ve kadehteki cevheri anlat\u0131rken kendi dilimizin zenginli\u011finden, co\u011frafyam\u0131z\u0131n tan\u0131d\u0131k aromalar\u0131ndan (belki bir m\u00fcrd\u00fcm eri\u011finden, belki k\u00f6y pazar\u0131ndaki taze da\u011f keki\u011finden) beslenmek, k\u00fclt\u00fcr\u00fc \u00e7ok daha kapsay\u0131c\u0131 hale getirmez mi?<\/p>\n

Sommelier<\/b> kavram\u0131 elbette bir restoran\u0131n servis kalitesinin ve enolojik y\u00f6nlendirmenin en sayg\u0131n mesleki kollar\u0131ndan biridir. Ancak buradaki temel misyon, konu\u011fu karma\u015f\u0131k kelimelerle etkilemeye \u00e7al\u0131\u015fmak de\u011fil; onun damak tad\u0131na en uygun yerel \u015farab\u0131 en anla\u015f\u0131l\u0131r ve samimi dille bulu\u015fturabilmektir. \u015earap snobizmini bir kenara b\u0131rakt\u0131\u011f\u0131m\u0131zda, kadehlerdeki hik\u00e2yeler \u00e7ok daha duru, \u00e7ok daha keyifli akmaya ba\u015flar.<\/p>\n

WAYANA Wine House is our family business operating in Kad\u0131k\u00f6y, 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.<\/p>\n

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.<\/p>\n

\u015earaba de\u011fer veriyorsan\u0131z, o zaman \u00fcretim s\u00fcrecindeki kimi teknik terimleri \u00f6\u011frenmeniz iyi olur. \u00d6rne\u011fin, yaz\u0131 ba\u015fl\u0131\u011f\u0131ndaki sommelier, T\u00fcrk\u00e7ede \u2018\u015farap garsonu\u2019 olarak kar\u015f\u0131l\u0131k buluyor. Sommelier<\/b> kavram\u0131 elbette bir restoran\u0131n servis kalitesinin ve enolojik y\u00f6nlendirmenin en sayg\u0131n mesleki kollar\u0131ndan biridir. Ancak buradaki temel misyon, konu\u011fu karma\u015f\u0131k kelimelerle etkilemeye \u00e7al\u0131\u015fmak de\u011fil; onun damak tad\u0131na en uygun yerel \u015farab\u0131 en anla\u015f\u0131l\u0131r ve samimi dille bulu\u015fturabilmektir. \u015earap snobizmini bir kenara b\u0131rakt\u0131\u011f\u0131m\u0131zda, kadehlerdeki hik\u00e2yeler \u00e7ok daha duru, \u00e7ok daha keyifli akmaya ba\u015flar. Fermantasyon, maserasyon, terroir, rekolte, kupaj, monosepaj gibi terimlere a\u015fina olman\u0131zda da fayda var. Bunlar \u00f6\u011frenilebilen ve \u00f6\u011frenildikten sonra kolay unutulmayan \u00f6nemli terimler ve bilgiler.<\/p>\n

To summarize, let's repeat the title: Sommelier, please speak in English that I can understand, so that we can understand each other.<\/p>\n

\u0130lginizi \u00c7ekebilir:<\/h3>\n

\u015earap dilindeki bu samimi sadele\u015fme \u00e7a\u011fr\u0131m\u0131zdan sonra, kadehin arkas\u0131ndaki o yap\u0131sal mimariyi, temel ke\u015fif ad\u0131mlar\u0131n\u0131 ve lezzet e\u015fle\u015fmelerini anlatan di\u011fer yaz\u0131lar\u0131m\u0131z da ilginizi \u00e7ekebilir:<\/p>\n