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Countries Producing  Wine

Italy  (68 million hl)
France (65 million hl)
Spain (37 million hl)
California (15 million hl)
Argentina (14 million hl)
Germany (13 million hl)
South Africa (10 million hl)
Portugal (8 million hl)
Algeria (huge amount not communicated / mainly for export)
Greece (4 million hl)
Turkey (300 thousend hl)

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Kind of Wine Grapes (C�page)

Famous White Grape :
- Chardonnay, Sauvignon Blanc, Muscat, Riesling, S�millon, Chenin Blanc, Pinot Blanc, Muscat
Turkish White Grape : Bornova Misketi (Muscat), Sultaniye (Sultanine), Emir
Famous Black Grape : 
- Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Gamay, Grenache
Turkish Black Grape : Kalecikkaras�, Bo�azkere, �k�zg�z�, Papazkaras�

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Alcoholic Fermentation

Alcoholic Fermentation
is the transformation from juice to alcohol, by the action of Yeast, Sugar and Heat.
For White Wine: 2 to 4 weeks at 20�
For Red Wine: 1 to 3 weeks at 20�
For Ros� Wine: 1 to 3 days at 20�

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Grape Composition

Pedicle : Contains Tanin (necessary for conservation) and Yeast
Skin : Contains Yeast, Tanin and Oenocyanin (color)
Pulp : Contains Sugar, Acids (necessary for conservation), Protein.
Pip : Tanin and Oil

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Information about Wines

A Balanced Wine: Balance between alcohol, sugar, acidity and tanin.
Primeur Wine: Young Fruity Wine to be drunk immidiately after bottling it (within 3 months max.)
Coupage: Wine made from different grapes.
Dry Wine (Sec): Wine with very few sugar (max. 4g/l.)
Half Dry Wine (Demi Sec): A little bit sweet wine (4 to 12g/l.)
Half Sweet Wine: A sweet wine (12 to 40g/l.)
Sweet Wine: A very sweet wine (40 to 70g/l.)
Magnum: Double sized bottle (1,5 l.)
Calories: A Bottle contains 700 calories (50 per glass=apple)
Conditions to get a Good Wine : 1. Good Climate, weather conditions 2. Good Wine Maker 3. Quality Ground 4. Good Storeroom (Cellar)  5. Quality Grape(s)
Alcohol: Wine contains 11% to 14% alcohol

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White Wine

Grape: Made from White Grapes
Basic Making Process: 1.Harvesting 2.Press 3. Alcoholic Fermentation (2 to 4 weeks at 20�) 4.MaloLactic Fermentation (to reduce the acidity, 2 weeks at 18�) 5.Stabilizing (to stop fermentation by reoxygenating) 6.Filtering 7.Bottling 8.Labelling 9.Storing
Service: 6� to 8� for a young or regular, and 10� to 12� for an old and very famous white wine. Served in an Ice Bucket.

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Red Wine

Grape: Made from Black Grapes
Basic Making Process: 1.Harvesting 2.Destalking (seperating the pedicle) 3.Alcoholic Fermentation (1 to 3 weeks at 20�) 4.Press 5.MaloLactic Fermentation (to reduce the acidity, 2 weeks at 18�) 6.Stabilizing (to stop fermentation by reoxygenating) 7.Filtering 8.Bottling 9.Labelling 10.Storing
Service: 12� to 14� for a Primeur (young), 14� to 16� for a regular and 16� to 18� for a very famous red wine. Can be drunk during the Meal or as an Aperitif. Very valuable old red wines must be served in a wine basket horizontally to leave the "unwanted items" in the bottle.

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Ros� Wine

Basic Making Process can be: 1. Black Grapes by using White Wine Vinification (Making Process), or,  2. White Grape by using Red Wine Vinification , or 3. mixture of Red & White Wine.
Service: 6� to 8�. Served in Ice Bucket. Can be drunk during the Meal or as an Aperitif.

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Dessert Wine

Basic Making Process : Sweet or very sweet wine by using White or Red Wine Vinification.(addition of artificial sugar)
Service: 6� to 8�. Served with Ice Cubes. Can be drunk with a Dessert, with Cheese, or as an Aperitif.
Porto : Portugal
Sherry : England
Seres : Spain
Sultaniye : Kavakl�dere Turkey

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Champagne

Basic Conditions to be a Champagne:1.This Sweet wine has natural Bubbles, by the use of an elaborated "Champenoise" method.  2. Must be Originated from Champagne (100 km East Paris) 3. Three Grapes are only used: Chardonnay, Pinot Noir and Pinot Meunier 4. Stored Minimum 1 year at the Winery before selling (controlled by government) 5. Production of Champagne is limited for Champagne Producers to maintain quality (controlled by government).
Service: 6� to 8� Served in Ice Bucket. Can be drunk as an Aperitif, during the Meal and after. Usually drunk to celebrate something.
Famous Champagnes: Moet & Chandon, Mumm, Veuve Cliquot
Taittinger
Brut Champagne contains a few amount of sugar
Extra Dry Champagne contains sugar
Dry Champagne contains more sugar
Half Dry (Demi Sec)  contains a lot of sugar
Special Features: To get the best quality, producers mixes Champage from different year of Production, reason why there is no date of Production on the Champagne Label. Exception : Some Exceptional Champagne are dated and called "Mill�sim�" These Champagnes are extremely expensive (over US$500).
"A Ros� Champagne" is usually not a quality Champagne

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Sparkling Wine

Basic Making Process: All the Sweet Wines with Bubles (usually artificial gaz, CO2) that doesn't meet all the Champagne Requirements are called Sparkling wines. Sparking Wines are much cheaper than Champagnes, but some of them are still very good
Service: 6� to 8� Served in Ice Bucket. Can be drunk as an Aperitif. Also usually drunk to celebrate something.

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Wine Tasting

Look: Fill a glass of Wine up to 1/3 and place the glass on a white surface to see correctly. Color is a significant indicator of the age of the wine. After shaking the wine in circular movement, observe the draining of the wine. If the Trace are long and thick, wine is dense and sign of quality.
Smell: . The most dominant fruity aroma is known as prim aroma coming from the grape. The second aroma coming from fermentation and storing are more difficult to define and are called bouquet.
Taste: Wine is not to be drunk, it is to be chewed. If taste left you in your palate feels sour, bitter, metallic, chemical, or cork, the wine is not quality.

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Wine Storing

Ideal Temperature for Storing Wine : White, Rose, Champagne : 7�, Red 14�. Wine is sensitive to temperature changes, so the temperature should be as constant as possible. A Cellar facing North is therefore preferable.
Humidity : Wine should be stored in a high humid environment to avoid the cork to get dry and damaged, around 70% to 80%.
Position : Wine should be stored almost horizontally, so the contact between the cork and wine will limit air to come in. The Cellar should therefore provide a good air circulation, avoid bad smells in the cellar.
Other Enemies of Wine : Too much lighting for a long period & vibration.

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Beers

Ingredients : Beer is a fermented beverage made from 1. Malt 2.Yeast (TR-Maya) 3. Hops (TR-�erbet�iotu) for bitterness 4. Water (Quality water makes quality Beer)
Basic Making Process :1. Make Malt (soak the Barley (arpa) and heat the barley at 85� for a blond beer and 105� for a brown beer). 2. Add Water and Hops. Cook. 3. Add Yeast, Alcoholic fermentation during 2 days. 4. Add Carbonic Gas (CO2) 5. Maturation : Store the beer during 2 months. 6. Filter. 7. Bottling & Labeling.
Alcoholic Degree: Ligh Beer 3%, Normal Beer 5%, Strong Beer 7%.

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International  Beers

Germany : L�wenbrau
Belgium: Geuze
England: Bass Pale Ale
Ireland: Guiness
Holland: Heineken, Amstel
Denmark: Tuborg, Carlsberg
France: Kronenbourg
Tcheque Republic: Pilsener
USA: Budweiser
Australia: XXXX
Mexico: Corona, Sol
Turkey: Tekel, Efes