Dionysian Impulse is about an instinctive and endless discovery of flavours

Whac-A-Mole!

Date : May 30, 2017

Photo Credit: Ayça Yalçıner

 

Exactly one week later, at this very moment, Stage 1 assessment will be over.

There is a lot of panic going on over the last few days. Although many of us spent incredible effort in studying, it is hard to say “I am ready.” I sort of feel like playing Whac-A-Mole – excited but also tired from time to time. One feels like having the control of rootstock topic, and then suddenly freaks out that HACCP details are forgotten! An endless repetition of many subjects helps the learning process but also damages our minds in another way, like waking up in the middle of the night and googling the cost of fining agents. I have recently found myself at Coop and although I tended to buy bread and eggs, I ended up buying all the sparkling wines in the store regardless of the cashier’s weird glance at me. Panic not only damages one’s psychology but it also empties the wallet. 🙂

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Photo Credit: Ayça Yalçıner

For the end-consumer, sulfur dioxide (SO2) in wine has been perceived as an evil chemical compound. In fact, the total absence of sulfur dioxide in wine is not even possible, as the yeasts produce small quantities of SO2 during fermentation, mostly no more than 10 mg/l.

But why do winemakers add more SO2 to wine? Why is it needed? Let’s have a look at the advantages first:

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What Happens in Rust, Stays With Us.

Date : February 16, 2017

I opened my eyes at 07:38 on a Sunday morning at Seehotel in Rust. My feet were in pain and I had a considerable amount of headache. I suddenly realized I had danced until 5 am. I was about to close my eyes again when I remembered the words of Caro Maurer: “Party as much as you want. But if you run towards the bus at 8 am and wave at me to stop, I’ll just wave back to you. So please be on time!” I jumped out of the bed, gathered my energy, put my high heels in my luggage that I hadn’t even worn and started running.

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Burgundy Diaries I: Domaine Faiveley

Date : February 3, 2017

Photo Credit: Domaine Faiveley

It was 11 am when Jean Philippe appeared at the door of La Terre d’Or. I was having a cup of coffee and looking at the gorgeous view of Beaune while Mikhail Pletnev was playing Scarlatti. I took one last sip, grabbed my coat and walked to the taxi. “How was your evening at Sushi Kai?” asked Jean Philippe. It was not one of those insincere small talks we have every day. He was simply curious. He is one of the most candid taxi drivers I’ve ever met I thought. I’ve learned that he works very intense during the season and travels to south when Burgundy is covered under snow. He speaks fluent English, which he had learned with his clients over the years. He told stories about the villages of Burgundy while we were driving towards Nuit-Saint Georges.

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photo: torres.es

torres.es

“. . .His company now owns more than 1300 hectares of vineyards. He is one of the pioneer growers of international varieties in his native country, although in recent years, he is on much to re-establish plantations of the country’s native varieties. . . . He is passionately concerned about the environment and global warming. And he has attempted to saveguard  company’s future by planting a series of high altitude vineyards. Next year he will be 70 and he said he will retire. . . . He’s cramped so much into his life so far and we’re sure he will continue to influence the world of wine for many years to come. Ladies and Gentlement, please show your appreciation for Miguel Torres’s Lifetime Achivement”

(Link: IWC Awards)

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