breeze - IZair

eeze içki
üreticilerimiz son zamanlarda bu ikinci kategoriden ç›k›yor.
Üzümün kalitesi iyi oldu¤u takdirde, hak etti¤i fiyattan
sat›ld›¤› görülüyor. Bizde flimdilik ba¤bozumu flenliklerinden
ziyade turizmi bafllad›; ki bu da memnuniyet verici.
Dünyan›n flansl› bir yöresindeyiz. Üzümlerimiz orta ve kuzey
Avrupa’da oldu¤u gibi flaraba kalitesini kazand›ran günefle aç
de¤iller. Son dakikada fliddetli ya¤mur ve so¤uklarla rekoltenin
olumsuz etkilenmesi de pek söz konusu de¤il. Üzümlerimizin
en büyük düflman›, ba¤bozumu öncesinde patlayacak yaz
f›rt›nalar›n›n getirece¤i dolu ve asmalar›n filizlerini kapkara
hale getirip kurutan don.
Üzüm ve flarap topraklar›m›za yabanc› de¤il. ‹lk kez 8 bin
y›l önce Karadeniz bölgesinde yetifltirilen üzüm, önce
Ortado¤u’ya geçmifl ve ilk flaraplar burada üretilmifl.
Günümüzden 4 bin y›l önce de tüm Akdeniz’e yay›lan
flarab›n ilk ciddi üreticileri Yunanl›lar. Filtre edilmeden,
aç›k f›ç›larda yap›lan, keçi derisinden tulumlarda saklanan,
a¤z› ya¤l› paçavralarla kapal› toprak amforalarda tafl›nan
flaraplar›n kalitesi bugünkünden oldukça düflüktü. fiarap
teknolojisini gelifltiren Romal›lar›n dönemindeyse daha
çok baflar› oran› yüksek, suland›r›larak içilen tatl› flaraplar
at or below cost value. Our very own winegrowers have
recently started to fall into this second group. When the grape
is of high quality, then it is bought at the price it deserves.
Lately vintage tours have taken up, as opposed to celebrations,
which is still promising.
We live in a lucky part of the world. Unlike those of Central and
Northern Europe, our grapes are not thirsty for the bright sun
that adds quality to the wine. The harvest is not likely to be
affected from last minute storms or colds either. Their greatest
enemies are the possibility of hail, brought on by summer
storms, and frosts that leave saplings withered and dry.
Grape and wine are no strangers to our land. Grape, harvested
first in the Blacksea region eight millennia ago made its way to
the Middle East and was first pressed into wine there. The first
serious producers of wine that spread over the Mediterranean
four millennia ago were the Greeks. Wines of the time were
unfiltered, allowed to ferment in open vats, stored in goatskins
and transported clay amphorae stoppered only by greasy
rags, their quality was much lower than today’s wines.
During the times of the Romans who developed wine making
technologies, more successful sweet wines were being
Geliflen teknoloji sayesinde üzümlerin olgunluklar› kimyasal analizlerle
saptan›yor, ›s› kontrollü fermantasyon yöntemleri do¤a koflullar›ndan
ba¤›ms›z olarak ideal mayalanma ortam›n› sa¤l›yor.
The grape’s ripeness is determined through chemical analysis. Heat
controlled fermentation technologies provide ideal conditions despite
environmental circumstances.
078 breeze a¤ustos 2006