{"id":991619,"date":"2025-05-04T00:25:39","date_gmt":"2025-05-03T21:25:39","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=991619"},"modified":"2026-07-08T14:04:04","modified_gmt":"2026-07-08T11:04:04","slug":"turkish-wine-a-heritage-reborn","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/turkish-wine-a-heritage-reborn\/","title":{"rendered":"TURKISH WINE\u2014A Heritage Reborn"},"content":{"rendered":"
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A Book that Shines a Light on Turkey\u2019s Wine Legacy<\/h2>\r\n\r\n\r\n\r\n

Edited by \u0130nan\u00e7 At\u0131lgan and Bronwen Batey, TURKISH WINE \u2014 A HERITAGE REBORN: FROM OLUS TO VINOLUS places Olu\u015f Molu at its center. With a strong focus on her perspective as a wine producer, the book explores the evolving landscape of Turkish winemaking with a thoughtful and well-curated lens.<\/p>\r\n\r\n\r\n\r\n

Structured in chapters authored by a variety of experts and original voices, the book invites readers to explore Turkey\u2019s cultural anatomy through gastronomy, wine, and tourism. The editors themselves wrote the foreword, explaining the rationale behind their selection of contributors. While acknowledging the challenges of the present, their closing remarks gently remind us not to lose hope for the future.<\/p>\r\n\r\n\r\n\r\n

Kitab\u0131n giri\u015f yaz\u0131s\u0131n\u0131 edit\u00f6rler kaleme alm\u0131\u015flar ve yapt\u0131klar\u0131 yazar se\u00e7imleriyle ilgili kriterlerini okurlar i\u00e7in \u00f6zetlemi\u015fler.\u00a0 Her ne kadar i\u00e7inde bulundu\u011fumuz d\u00f6nem gelece\u011fe d\u00f6n\u00fck iyimserli\u011fimizi g\u00f6lgelese de yine de giri\u015f yaz\u0131s\u0131n\u0131n kapan\u0131\u015f c\u00fcmleleri enseyi karartmamam\u0131z konusunu bize hat\u0131rlat\u0131yor.<\/p>\r\n\r\n\r\n\r\n

Lojze Wieser points out how Turkey\u2019s boutique producers have made impressive strides in recent years, gaining international recognition in competitions. He expresses faith that initiatives like Wine Bridge T\u00fcrkiye, formed by three boutique producers, will play a pivotal role in opening Turkish wines to global markets.<\/p>\r\n\r\n\r\n\r\n

Perisa Kastratovic, a former ambassador of Montenegro to Turkey, writes about the crucial power of gastro-diplomacy, highlighting his visit to Cappadocia as a masterclass in how to blend hospitality with soft power. He couldn\u2019t help but include the universal truth: the way to the heart, indeed, passes through the stomach.<\/p>\r\n\r\n\r\n\r\n

From the perspective of Jose Hernandes, the winemaker at Vinolus, it was the vision and philosophy he found in Olu\u015f Molu\u2014particularly during his visit to Kayseri\u2014that persuaded him to commit to working in a country with such a complex relationship with wine.<\/p>\r\n\r\n\r\n\r\n

Slovenian chef Jorg Zupan offers a flavorful reflection on how the culinary traditions of his homeland and the unique terroir of Cappadocia blend to create extraordinary pairings with wine. He writes with sincere admiration for the harmony he discovered between food and wine.<\/p>\r\n\r\n\r\n\r\n

He writes with sincere admiration for the harmony he discovered between food and wine.<\/p>\r\n\r\n\r\n\r\n

G\u00f6knur G\u00fcndo\u011fan manages, within a few pages, to condense thousands of years of winemaking history, reminding us that no matter how much perceptions may shift, the wine DNA embedded in these lands cannot be erased. Her words bring us back to the cultural wealth beneath our feet.<\/p>\r\n\r\n\r\n\r\n

Mehmet \u015eahin, former rector of Erciyes University, and Azra Seyok, Olu\u015f Molu\u2019s sister, contribute deeply personal pieces. Their essays read like a family tree with historical roots and emotional branches\u2014a blend of reverence and familial affection that adds weight to the narrative.<\/p>\r\n\r\n\r\n\r\n

Close friend Aysu \u0130nsel zooms in on Molu\u2019s multifaceted contributions\u2014as a person, a leader, and a philanthropist\u2014focusing specifically on her work in agriculture, wine, and tourism in the Cappadocia region.<\/p>\r\n\r\n\r\n\r\n

As co-editor, \u0130nan\u00e7 At\u0131lgan takes us from Champagne to Turkish wine in a piece that helps shift the book beyond the format of a tribute volume, adding balance and richness to the overall composition.<\/p>\r\n\r\n\r\n\r\n

S\u00fcray and Do\u011fuhan At\u0131\u015f, authors of Toprak ve \u015earap, a cornerstone of modern Turkish wine literature, contributed a section derived from their earlier book, here titled From Vine to Wine: Vinolus\u2019 Journey Through Anatolia. It offers one of the clearest portraits of Vinolus as a producer.<\/p>\r\n\r\n\r\n\r\n

P\u0131nar Akkaya weaves together Anatolia\u2019s place in the wine world with historical insight and contemporary developments. Her essay concludes by linking these shifts to Vinolus\u2019 wine philosophy\u2014a masterful fusion.<\/p>\r\n\r\n\r\n\r\n

Beloved professor Sabit A\u011fao\u011flu documents the clone selection story of the Kalecikkaras\u0131 grape, tracing how the industry shifted from regional names to grape variety-based labeling\u2014a vital record from a primary voice.<\/p>\r\n\r\n\r\n\r\n

G\u00f6zdem G\u00fcrb\u00fczatik<\/strong>, kendisinin de bir par\u00e7as\u0131 oldu\u011fu T\u00fcrkiye\u2019nin Miras Asmalar\u0131 (HVOT) projesi de dahil, \u00fcretim olana\u011f\u0131 bulan yerel \u015farapl\u0131k \u00fcz\u00fcm \u00e7e\u015fitlili\u011finin korunmas\u0131 ve geli\u015ftirilmesi i\u00e7in y\u00fcr\u00fct\u00fclen \u00e7al\u0131\u015fmalar\u0131, T\u00fcrkiye\u2019nin sahip oldu\u011fu ve yitirdi\u011fi de\u011ferleri sistematik bir yaz\u0131yla payla\u015fm\u0131\u015f. G\u00fcncel haf\u0131zalarda yer etmesi a\u00e7\u0131s\u0131ndan yay\u0131nlanan yaz\u0131n\u0131n \u00f6nemi b\u00fcy\u00fck.<\/p>\r\n\r\n\r\n\r\n

In the second-to-last chapter, Yasemin Alt\u0131nyay, a professional banker, analyzes the capital potential of the Turkish wine industry. Through a cool-headed financial lens, she projects what the sector might achieve, based on what it has already generated throughout history.<\/p>\r\n\r\n\r\n\r\n

The final essay comes from Hans van Manen, Secretary General of JRE-Jeunes Restaurateurs. Writing from the organization\u2019s viewpoint, he offers a fresh perspective on the experiential potential of Turkish cuisine and wine\u2014a fitting closing that broadens the discussion beyond borders.<\/p>\r\n\r\n\r\n\r\n

Tam da ihtiyac\u0131m\u0131z olan i\u00e7erikler<\/h2>\r\n\r\n\r\n\r\n

TURKISH WINE \u2014 A HERITAGE REBORN: FROM OLUS TO VINOLUS<\/strong> kitab\u0131, \u00fclkemizin \u00e7ok zengin olmayan \u015farap yay\u0131nlar\u0131n\u0131n d\u00fczeyini yukar\u0131ya do\u011fru ta\u015f\u0131yarak \u00f6nemli bir katk\u0131da bulunmu\u015f. Vinolus\u2019u ve Olu\u015f Molu\u2019yu b\u00f6yle bir eseri kazand\u0131rd\u0131klar\u0131 i\u00e7in kutluyor, ba\u015fta \u0130nan\u00e7 At\u0131lgan olmak \u00fczere esere yaz\u0131lar\u0131yla hayat veren yazarlara te\u015fekk\u00fcrlerimizi iletiyoruz.<\/p>\r\n

Anadolu ba\u011fc\u0131l\u0131k miras\u0131n\u0131n k\u00fcresel arenadaki bu muazzam yeniden do\u011fu\u015f \u00f6yk\u00fcs\u00fc, yerel gen kaynaklar\u0131m\u0131z\u0131n korunmas\u0131 ve uluslararas\u0131 \u015farap literat\u00fcr\u00fc ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer nitelikli ara\u015ft\u0131rmalar\u0131m\u0131za da g\u00f6z atabilirsiniz:<\/p>\r\n