{"id":992032,"date":"2025-12-11T21:11:40","date_gmt":"2025-12-11T18:11:40","guid":{"rendered":"https:\/\/www.wayanatapas.com\/?p=992032"},"modified":"2026-07-23T16:51:55","modified_gmt":"2026-07-23T13:51:55","slug":"turkiyede-sarap-yapimcisi-winemaker-olmak-wayana","status":"publish","type":"post","link":"https:\/\/www.wayanatapas.com\/en\/turkiyede-sarap-yapimcisi-winemaker-olmak-wayana\/","title":{"rendered":"Being a Winemaker in T\u00fcrkiye"},"content":{"rendered":"
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Bu \u00f6zel konuk yazar i\u00e7eri\u011fimizde, T\u00fcrkiye’de bir \u015farap yap\u0131mc\u0131s\u0131<\/b> olarak \u00fcretimin ve ba\u011fc\u0131l\u0131\u011f\u0131n kalbinde yer alman\u0131n t\u00fcm ger\u00e7eklerini masaya yat\u0131r\u0131yoruz.<\/p>\r\n

Evren Evrim Kalkan \u2013 29 November 2025<\/em><\/p>\r\n\r\n\r\n\r\n

Have you ever found yourself on the Urla Peninsula?<\/p>\r\n\r\n\r\n\r\n

There is a route that runs from Seferihisar to Ku\u015f\u00e7ular, through Azmak, where every shade of green seems to greet you along the way. I don\u2019t know if you\u2019ve driven it before. Sometimes I like taking alternative roads, being out in nature. The other morning I followed that winding, narrow path where the pines blend into the olive trees, the sea flashes blue in the distance, and the tones of artichoke fields mix with the warm color of mandarin orchards. It led me to Ku\u015f\u00e7ular. The calm and stillness of this road have been good for me lately. You just have to make room for the occasional yellow truck.<\/p>\r\n\r\n\r\n\r\n

Urla has become incredibly popular in recent years, both as a wine route and a gastronomic hub. During the pandemic, it received a surge of newcomers from Istanbul and Ankara. My mother\u2019s side is from Urla; I grew up in a house with a garden. The other day I paused for a moment and thought about how that small town, once Izmir\u2019s quiet summer escape, has changed. On one side, artichoke fields being wiped out and olive groves replaced by new houses; on the other, the award-winning Wine Route and restaurants with or without Michelin stars. These days, announcements for land transfers, olive groves for sale, and artichoke fields changing hands are everywhere. And Urla isn\u2019t the only place losing farmland to tourism and real estate pressure. Santorini, the Douro Valley, Napa \u2014 many regions are going through the same transformation.<\/p>\r\n\r\n\r\n\r\n

It took me years to understand the value of growing up in a house with a garden in Urla. The wild violets in the front yard, the scent of the huge silverberry tree across the street, the honeysuckle by the gate, the resin smell of the nearly century-old pine inherited from my grandfather\u2026 The scent of soil after spring rain, the warm, dry smell of harvested grain in the adjacent field in summer\u2026 These shaped the foundation of my childhood memory. Growing up in nature was one of the strongest reasons I chose this profession. I learned early on that closed offices and desk jobs weren\u2019t for me. The 9-to-6 routine never suited my spirit.<\/p>\r\n\r\n\r\n<\/div>

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\"\u015earap<\/figure>\r\n<\/div><\/div>
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T\u00fcrkiye Co\u011frafyas\u0131nda Bir \u015earap Yap\u0131mc\u0131s\u0131 Olman\u0131n Ger\u00e7ekleri<\/p>\r\n

Benim i\u00e7in \u015farap yap\u0131mc\u0131s\u0131\/winemaker olmak, ekip i\u00e7inde, ba\u011fda, toprakta, laboratuvarda ve mahzende nefes almak demek. Ziraat m\u00fchendisi arkada\u015flarla ba\u011fa gitmek, u\u011fur b\u00f6cekleriyle selamla\u015fmak, d\u0131\u015far\u0131da kavurucu s\u0131cak varken mahzenin serinli\u011finde fermantasyon kokular\u0131n\u0131n aras\u0131nda \u00e7al\u0131\u015fmak\u2026 Yeni Zelanda\u2019dan Kaliforniya\u2019ya farkl\u0131 co\u011frafyalarda, farkl\u0131 tekniklerle \u00fcretilen \u015faraplar\u0131 deneyimlemek; analiz sonu\u00e7lar\u0131n\u0131 yorumlamak, her sezonun bamba\u015fka bir s\u00fcrprizle gelmesini izlemek\u2026 B\u00fct\u00fcn bunlar benim i\u00e7in h\u00e2l\u00e2 tarif etmesi zor bir heyecan. \u015earap ya\u015fayan bir \u00fcr\u00fcn ve her hasat, insana yeniden \u00f6\u011frenme f\u0131rsat\u0131 sunuyor.<\/p>\r\n\r\n\r\n\r\n

T\u00fcrkiye, Edirne\u2019den Diyarbak\u0131r\u2019a, Artvin\u2019den Antalya\u2019ya uzanan geni\u015f bir co\u011frafya. \u015earapl\u0131k, sofral\u0131k ve kurutmal\u0131k \u00fcz\u00fcm a\u00e7\u0131s\u0131ndan ola\u011fan\u00fcst\u00fc bir potansiyele sahibiz. Ve bence T\u00fcrkiye\u2019nin en k\u0131ymetli kartlar\u0131ndan biri: endemik \u00fcz\u00fcm \u00e7e\u015fitlili\u011fi. Horos\/Horoz Karas\u0131, Ac\u0131kara, Osmanc\u0131k, Bornova Misketi, Ada Karas\u0131, Emir, Kalecik Karas\u0131, \u00d6k\u00fczg\u00f6z\u00fc, Erci\u015f Karas\u0131, Bo\u011fazkere\u2026 Bu \u00fcz\u00fcm \u00e7e\u015fitlerinin tan\u0131n\u0131rl\u0131\u011f\u0131n\u0131n artmas\u0131, genetik kodlar\u0131n\u0131n literat\u00fcre kazand\u0131r\u0131lmas\u0131 ve d\u00fcnya sahnesinde yer almalar\u0131 sekt\u00f6r i\u00e7in hayati bir \u00f6neme sahip. Bu potansiyel \u00e7ok de\u011ferli; ancak sekt\u00f6r h\u00e2l\u00e2 biraz da\u011f\u0131n\u0131k ve yap\u0131lacak \u00e7ok \u015fey var. T\u00fcrkiye\u2019de \u00f6zellikle birlikte \u00e7al\u0131\u015fmay\u0131 \u00f6\u011frenmek zaman al\u0131yor; ego, rekabet ve \u201cben bilirim\u201d tavr\u0131 s\u0131k\u00e7a kar\u015f\u0131m\u0131za \u00e7\u0131k\u0131yor. Oysa \u015farap tam anlam\u0131yla bir ekip i\u015fidir: ba\u011fdan mahzene, mahzenden sat\u0131\u015fa. \u00d6zellikle \u00fcniversite\u2013end\u00fcstri i\u015f birlikleri, \u00f6\u011frencilerin i\u015fletmeleri tan\u0131yabilmesi, \u00fcreticinin bilimle bulu\u015fmas\u0131\u2026 Yurt d\u0131\u015f\u0131nda bu denge \u00e7ok anlaml\u0131 bir \u015fekilde kurulmu\u015f durumda.<\/p>\r\n\r\n\r\n\r\n

For young people who want to enter this profession and pursue a technical career, I strongly recommend studying food engineering. It\u2019s difficult to do this job sustainably without food microbiology, chemistry, plant hygiene practices, HACCP, fermentation, and biotechnology. At least one foreign language \u2014 English, French, or Spanish \u2014 is essential. If you come from agriculture or chemistry, it is important to fill in the gaps. Following production, thinking analytically, preparing reports\u2026 they\u2019re all part of the work. And yes, this job is demanding, stressful, and not bound by office hours. It\u2019s not for those who want to turn off their phone at 6 p.m., because yeasts keep working while we sleep. It\u2019s true that during harvest, we sleep with one eye open. I highly recommend doing internships in at least two facilities \u2014 one boutique, one large scale. Seeing reality matters.<\/p>\r\n\r\n\r\n\r\n

As a food engineer, I completed the WSET Diploma in 2024 and began my The Institute of Masters of Wine (IMW) journey in 2025. It\u2019s a long path; I see it as a marathon, a learning marathon. But along the way, I will keep sharing T\u00fcrkiye\u2019s endemic grapes with the world. These days, I work alongside those who want to build new wineries. The process starts with the first steps in the vineyard with agronomist friends; then comes designing the winery with architects, selecting equipment, creating a harvest program, and ultimately bringing the product to the consumer. I also support existing wineries in improving wine quality, developing new products, troubleshooting problematic batches, and strengthening quality processes. I see myself as a teammate walking beside producers in both their technical and creative journeys.<\/p>\r\n\r\n\r\n\r\n

Sharing the voice of this land with the world through T\u00fcrkiye\u2019s endemic grapes remains my strongest motivation. After more than twenty years of winemaking, that is exactly what lies at the heart of my IMW journey too.<\/p>\r\n\r\n\r\n\r\n

And maybe one day, part of this story will find its way back to a glass on a table at WAYANA.<\/p>\r\n

T\u00fcrkiye’de butik \u00fcretim, \u015farap yap\u0131m felsefesi ve \u00fcreticilerin d\u00fcnyas\u0131 ilginizi \u00e7ekiyorsa, blogumuzdaki di\u011fer makalelerimize de g\u00f6z atabilirsiniz:<\/p>\r\n