1. Understanding WINE presented by AYDIN DİRESKENELİ

2. How wine is made Harvesting --- Sugar/Acid Ratio Pressing Techniques -- Red, White or Rose? Fermentation Maturing To bottle

3. Bottle Corks

4. Evolution of the Wine Bottles Amphora Bottle Standard Bottle 1979 - 75cl.

5. Storing Wine in CELLAR! Temperature 10 - 12°C Humidity 50 - 80 % Darkness Calm Air Ventilation Angle of Storage

6. Tasting Wine Temperature White Wine 6-11 °C Red Wine 16-18 °C No ICE for cooling! Glasses

7. Tasting Wine Red Wines To increase surface To collect its own aroma ==> Larger glasses ==> Round Shapes

8. Tasting Wine White Wines Not to be warmed up ==> Small Glasses

9. Tasting Wine - Mistakes! Do not full fill the glass… Do not swallow immediately… Try to feel the taste, smell and see the color.

10. Tasting Wine Watching Smell Tasting

11. Why smelling, not only tasting? Men can perceive only 4 kinds by tasting… But, can perceive hundreds of by smelling!

12. Decantation Sedimentation occurs in old wines Wine must decant to a decanter No need in young and white wines 30 minutes

13. 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

14. Wine Regions 50° to 30° France Italy - Mediterrenean Spain - Portuguese U.S. Australia, New Zeland

15. Wine Regions in Turkey Red Wines Boğazkere - Diyarbakır Öküzgözü - Elazığ Kalecik Karası - Ankara Çalkarası - Ege

16. Wine Regions in Turkey White Wine Narince - Tokat Emir - Kapadokya (Nevşah) Sultaniye - Ege Misket - Ege (Moskado)

17. Wine for Health