Understanding WINE presented by AYDIN DİRESKENELİ.
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Transcript of Understanding WINE presented by AYDIN DİRESKENELİ.
How wine is made
• Harvesting --- Sugar/Acid Ratio
• Pressing Techniques -- Red, White or
Rose?
• Fermentation
• Maturing
• To bottle
Storing Wine in CELLAR!
• Temperature 10 - 12°C
• Humidity 50 - 80 %
• Darkness
• Calm
• Air Ventilation
• Angle of Storage
Tasting Wine
• Red Wines
To increase surface
To collect its own aroma
==> Larger glasses
==> Round Shapes
Tasting Wine - Mistakes!
• Do not full fill the glass…
• Do not swallow
immediately…
• Try to feel the taste, smell and see the color.
Why smelling, not only tasting?
Men can perceive only 4 kinds by tasting…
But, can perceive hundreds of by smelling!
Decantation
• Sedimentation occurs in old wines
• Wine must decant to a decanter
• No need in young and white wines
• 30 minutes
Consumption of Wine in World
• France, Italy, Portuguese
60 liters per person
• Belgium, Germany, Austria
20 liters per person
• Turkey
1 liter per person
annually
Wine Regions
• 50° to 30°
• France
• Italy - Mediterrenean
• Spain - Portuguese
• U.S.
• Australia, New Zeland
Wine Regions in Turkey
Red Wines
Boğazkere - Diyarbakır
Öküzgözü - Elazığ
Kalecik Karası - Ankara
Çalkarası - Ege
Wine Regions in Turkey
White Wine
• Narince - Tokat
• Emir - Kapadokya (Nevşah)
• Sultaniye - Ege
• Misket - Ege (Moskado)