Dionysian Impulse is about an instinctive and endless discovery of flavours

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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Malolactic Fermentation in a Nutshell

Date : October 27, 2016

Red wine from good grapes is fermented very nice

I’ve written an essay about malolactic fermentation as my first MW assignment. I wanted to share a simple and shorter version of it for those who are interested:

So, let’s start with the definition of Malolactic Fermentation (MLF)!

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In a Faw Away Land: New Zealand

Date : October 8, 2016

Morning on vineyard at Lake Wanaka, Otago, New Zealand

“Have you ever been to New Zealand?” asked several wine producers one after another at Vinum Tasting in Zurich. When I told them that I had never had the chance to visit this astonishing green country, one of them joked that I was only thirteen films away from New Zealand. When you count the distance with films it sounds a lot closer 🙂 Fortunately, the fresh air of New Zealand spread into the tasting room at Metropol Restaurant through many great examples of Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling, Merlot and Syrah.

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Alice in Burgundy

Date : June 1, 2016

Wine signs Vosne-Romanee,France Vosne-Romanee road sign and vineyard at entrance to village Cote d'Or Burgundy France. GPS tagged

I caught my train at Gare de Beaune at 12:31 pm. I placed my blue luggage on the rack, opened my laptop and carefully put the wine case under my seat. I had been travelling over the last few weeks between Pommard and Zurich. (more…)


vineyards

Originally published at www.turkishwinealliance.com

I was about 13 years old in junior high when I sent an email to Nes’e Bilgin, a prominent professor at Bogazici University. I told her that I wanted to study molecular biology in the future and kindly asked if I could do my semester project in their laboratory. I actually can’t remember the goal of my project, but I remember petri dishes and the centrifuge machine. (more…)


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