Tasting Notes I was honoured to taste the Sungurlu Pét-Nat. It is a great example of presenting a living value to everyone. Turkish consumers are still interested in this wine during its first promotion period. If you want to surprise your friends, you should serve this special wine to celebrate the moment. Sungurlu has some sediment, but it is not reflected in the glass. It is not hazy; it has a clear appearance with a great amber colour. You can find apple, honey, dried apr

Tasting Notes Heraki’s Göküzüm has a golden colour, with a bright and clear appearance. Its viscosity seems similar to Narince character: oily but less heavy than Narince. You may find its aroma profile interesting. It reminds me of tutti-frutti jewellery from the Belle Époque period. Chamomile and butter add complexity to aromas of grapefruit, banana, red apple and pear. The acidity and alcohol are balanced. On the palate, the aroma profile loses some of its effect, but the

Tasting Notes Did you taste Turkish Macabeo wine from Asmadan? Macabeo, also known as Viura, has never grown in this region before. Asmadan tried an experiment by blending it with Narince in this wine. It has a golden colour with green reflections. When I tasted the first sip, I enjoyed its character. Fennel, dried golden apple and micro-oxidised walnut aromas come from the tertiary layer and add a unique and attention-grabbing character to its aroma profile. Quince, linden,

Tasting Notes Sıdalan is the most precious and special Anatolian wine grape. Once upon a time, Sıdalan was used for cognac production at the Çanakkale Cognac Factory. It was produced from old vines in the Bayramiç region, and now it is produced only by Paşaeli Winery. The old vines in this vineyard are more than fifty years old. They are trained with the goblet method. It has a very special character. Its structure is similar to Narince, warm-climate Chardonnay, and Semillon,

Tasting Notes It has a medium garnet colour with a bright appearance. Teardrops flow slowly; on the other hand, it feels more weight on the palate. On the nose, fresh forest fruits and cotton candy give a fresh, lively, young, energetic, and joyful character to the wine. At the same time, a crispy and delicate character is reflected on the palate. Also, if you like Grenache, Kalecik Karası, Mourvèdre grapes, and Rhône or Châteauneuf-du-Pape style wines, you will love this ver

Tasting Notes It appears clear, with semi-opaque intensity and a ruby colour. The legs are not flowing very fast, which contrasts with the perceived body on the palate. The nose feels slightly closed. The aromatic profile is not wide in range; it can be simply defined by blackberry and strawberry notes. The wine is youthful and lively. On the palate, additional aromas emerge, including blueberry, cherry, redcurrant, cranberry, and black elderberry. Bread dough aromas comes fr

Tasting Notes When I observe wines made from reborn Anatolian grapes, I usually cannot meet top-performance samples. However, I meet an exceptional wine from Prodom. I find the wine very balanced. Its pale ruby colour is shining. On the nose, you can find layer-on-layer aromas and flavours. After red plum, vanilla, and strawberry jam primary and secondary aromas, it opens new layers with butter and cedar. If you decant this wine for too long, I must confess you will lose thes

Tasting Notes It appears clean with a ruby color. Sour cherry, black pepper, and strawberry aromas are present on the nose. The palate shows greater aromatic intensity than the nose. The same fruit and spice notes are clearly expressed on the palate. Medium-level tannins counterbalance the alcohol, giving the wine a well-proportioned body. High acidity adds freshness and vitality. I recommend drinking it now. One might expect aging potential due to its strong structure, but t

Tasting Notes It has a fascinating appearance: bright and light ruby in colour. Surprisingly, this appearance misleads the judges about the body. Generally, you do not expect a high body from a wine with such a light appearance. However, despite its low alcohol (11.5%), the wine shows a medium body. The character is finely structured, similar to Pinot Noir—delicate and elegant. This character is reflected on the nose. It hides itself from clear definition. If I were to descri

Tasting Notes Deep purple in color with a clear appearance. The teardrops fall quickly; the body feels medium-minus in weight on the palate. There is a noticeable contrast between visual and tactile sensations, making the wine somewhat tricky. To catch this trick, focus on the weight of the wine on the palate without the influence of alcohol, and observe the teardrops after swirling—they run in parallel. Alcohol just gives body more temporary and illusory. On the nose, it sho

Tasting Notes It has a ruby-colored, clear, and lively appearance. The legs are closed; low viscosity indicates a light body. On the nose, it feels like a dream of red berries, especially raspberry and strawberry jam on first impression. If you decant the wine for two to three hours, vanilla aromas begin to emerge. These are related to the direct fermentation process and Patkara’s phenolic compounds. On the palate, the tannins are round and smooth—subtle and crisp. The lively

Türk Egitim Vakfı (established in 1967) offers scholarships supporting higher education in Türkiye and abroad. Students interested in vine and wine–related master’s or graduate programs are encouraged to explore the foundation’s opportunities. The Turkish Education Foundation (TEV) has been awarding international scholarships since 1969 to support the development of highly qualified professionals with leadership qualities, aiming to enhance the pool of skilled human capital i

Cultural heritage and immersive technologies forge HERIFORGE 1st Open Call is looking for innovative projects developing technical solutions in the use of immersive technologies for cultural heritage, addressing specific Challenges defined by the HERIFORGE Hubs. About this opportunity The main goal of HERIFORGE is to develop a network of three interconnected place-based hubs in Poland, Cyprus and Turkey providing Research and Innovation environment for innovation in the Cult

UN Tourism and the Ministry of Tourism of the Republic of Bulgaria will organize the 9th UN Tourism Global Conference on Wine Tourism on 6-7 October 2025 in Plovdiv (Bulgaria), under the theme "The Art of Wine Tourism". You can find details here about the conference: https://www.untourism.int/events/9-un-tourism-global-conference-on-wine-tourism

Under the cooperation framework between TUBITAK and the Bulgarian Academy of Sciences (BAS), joint projects between Turkish and Bulgarian scientists are supported in various thematic areas. One of the selected topics is: "Cultural-Historical Heritage and National Identity." In this context, I am pleased to take part as a consultant in a developing project proposal focusing on the Balkan wine culture — a vibrant and shared heritage that reflects centuries of tradition, ident

A bilateral cooperation call has been announced by TUBITAK and the General Secretariat for Research and Innovation (GSRI) of Greece for R&D and innovation projects within the scope of academia–industry collaboration. Under the TUBITAK 1071 Program and within the framework of the cooperation protocol between TUBITAK and GSRI, joint R&D and innovation projects focusing on academia–industry collaboration will be supported. Within this call, we can develop a collaborative R&D and