{"id":3123,"date":"2022-10-24T10:00:00","date_gmt":"2022-10-24T07:00:00","guid":{"rendered":"https:\/\/tatd.org.tr\/aciltipbulteni\/?p=3123"},"modified":"2022-10-24T09:38:23","modified_gmt":"2022-10-24T06:38:23","slug":"alti-ustu-sarap","status":"publish","type":"post","link":"https:\/\/tatd.org.tr\/aciltipbulteni\/2022\/10\/24\/alti-ustu-sarap\/","title":{"rendered":"Alt\u0131 \u00dcst\u00fc \u015earap"},"content":{"rendered":"\n

\u0130nsano\u011flunun t\u00fcm ser\u00fcvenine e\u015flik etmi\u015f bir \u00fcr\u00fcnd\u00fcr \u015eARAP \u2026<\/strong><\/p>\n\n\n\n

Eski Portekiz ve Hint medeniyetlerinde \u201cWinum\u201d, Hitit medeniyetinde \u201cWiyanna\u201d eski Yunan\u2019da \u201cOinos\u201d bug\u00fcn \u0130ngilizcede \u201cWine\u201d olarak isimlendirilir.<\/p>\n\n\n\n

\u015earaba t\u00fcm y\u00f6nleriyle g\u00f6z att\u0131\u011f\u0131m\u0131zda \u015faraptan bir \u00fcr\u00fcn olarak bahsetmek yerine \u015faraba bir k\u00fclt\u00fcr olarak yakla\u015fmak san\u0131r\u0131m daha do\u011fru olacakt\u0131r. Tarihin en g\u00f6rkemli uygarl\u0131klar\u0131 ger\u00e7ekten de \u015farab\u0131 ba\u015f tac\u0131 etmi\u015ftir. Ge\u00e7mi\u015ften bug\u00fcne bir\u00e7ok toplum \u015farab\u0131 ticari bir maldan \u00f6te insano\u011flunun binlerce y\u0131ll\u0131k ser\u00fcveninin bir tan\u0131\u011f\u0131, e\u015flik\u00e7isi, her ge\u00e7en g\u00fcn daha da m\u00fckemmelle\u015fen bir eseri olarak g\u00f6rmektedir.<\/p>\n\n\n

\n
\"\"
Shiraz<\/figcaption><\/figure>\n<\/div>\n\n\n

\u015earab\u0131n resmi tarihi bira gibi milattan \u00f6nce 7000-8000\u2019lere dayanmasa da milattan \u00f6nce 5000\u2019lerde bug\u00fcnk\u00fc G\u00fcrcistan ve \u0130ran topraklar\u0131nda ba\u011fc\u0131l\u0131k ve \u015farap \u00fcretimi yap\u0131ld\u0131\u011f\u0131na dair kan\u0131tlar bulunmu\u015f, hatta \u00c7in\u2019de milattan \u00f6nce 7000 y\u0131l\u0131na ait tartarik asit kal\u0131nt\u0131lar\u0131 bulunmu\u015ftur. Ancak \u00c7in\u2019de o b\u00f6lgedeki \u00fcr\u00fcnlerin yap\u0131m\u0131nda \u00e7e\u015fitli meyvelerin ve pirincin kullan\u0131lm\u0131\u015f olma ihtimali daha y\u00fcksektir.<\/p>\n\n\n\n

Detaylar\u0131 ne olursa olsun \u015farab\u0131n tarihi her zaman uygarl\u0131klarla birlikte gitmi\u015f; \u015farapla ilgili yaz\u0131tlar\u0131n ve kal\u0131nt\u0131lar\u0131n bulundu\u011fu eski medeniyetlerde devlet hiyerar\u015fisinde dahi \u015farab\u0131n \u00e7ok \u00f6nemli yeri olmu\u015ftur. \u00d6zellikle antik Yunan uygarl\u0131\u011f\u0131, Roma \u0130mparatorlu\u011fu ve Hitit uygarl\u0131\u011f\u0131 \u015faraba b\u00fcy\u00fck de\u011fer vermi\u015ftir. <\/p>\n\n\n\n

Hitit uygarl\u0131\u011f\u0131nda \u015farab\u0131n milattan \u00f6nce 3000 ila 800\u2019ler aras\u0131nda bu uygarl\u0131\u011f\u0131n temel ta\u015flar\u0131ndan biri oldu\u011funu g\u00f6steren izler bulunmu\u015ftur. Hitit Uygarl\u0131\u011f\u0131nda ba\u011fc\u0131l\u0131k o kadar \u00f6nemsenmi\u015ftir ki, devletin kurdu\u011fu ba\u011flar\u0131n ba\u015f\u0131 olan ki\u015fiye \u201c\u00fcz\u00fcm-\u015farap ba\u015f\u0131\u201d anlam\u0131na gelen \u201cGal Gestin\u201d<\/strong> \u00fcnvan\u0131 verilmi\u015ftir. Daha sonra bu unvan sava\u015flar\u0131 y\u00f6neten generallerin \u00fcnvan\u0131 olarak kullan\u0131lm\u0131\u015ft\u0131r.<\/p>\n\n\n\n

Onda olupta bende olmayan ne var?
O bana taze \u015farab\u0131n\u0131 sunar
Ben ona taze s\u00fct (peynir) veririm
O bana eski (olgunla\u015fm\u0131\u015f) \u015farab\u0131n\u0131 sunar
Ben ona eski (iyi) peynirimden veririm<\/p>Nippur tabletleri, M.\u00d6 3800<\/cite><\/blockquote>\n\n\n\n

Eski Yunan \u015farap tanr\u0131s\u0131 Diyonisos\u2019un da vatan\u0131 olarak bilinen Trakya b\u00f6lgesindeki Gazik\u00f6y, M\u00fcfrete ve Ho\u015fk\u00f6y ile \u0130zmir civar\u0131nda Urla, Seferihisar, \u00c7e\u015fme ve Sel\u00e7uk \u00f6nemli ba\u011f b\u00f6lgeleri olarak bilinir.<\/p>\n\n\n\n

M\u0131s\u0131r, Yunan ve Hititlerden sonra Romal\u0131lar \u015faraba b\u00fcy\u00fck de\u011fer veren uygarl\u0131k olarak tarihe ge\u00e7mi\u015ftir. Romal\u0131lar\u0131n ba\u011fc\u0131l\u0131k ve \u015farap yap\u0131m\u0131 ile ilgili eserleri bug\u00fcn bile halen ge\u00e7erli ve yol g\u00f6sterici diyebiliriz. Vez\u00fcv yanarda\u011f\u0131n\u0131n k\u00fclleri alt\u0131nda kalan Pompei<\/strong> kentinin kal\u0131nt\u0131lar\u0131n\u0131 inceleyen arkeologlar \u015fehrin meyhanelerinde bulunan kaplarda \u201cbi bite\u201d (i\u00e7iniz), \u201cvivas\u201d (\u00e7ok ya\u015fa), \u201cimple me\u201d(doldur beni) gibi yaz\u0131lara rastlam\u0131\u015ft\u0131r. Hatta bu kaplarda meyhanecileri protesto eden m\u00fc\u015fterilerin yaz\u0131lar\u0131 dahi g\u00f6ze \u00e7arpm\u0131\u015ft\u0131r: \u201cparce aquam (suyu az kullan)\u201d<\/p>\n\n\n\n

Roma \u0130mparatorlu\u011fu d\u00f6neminde devlet tabakalar\u0131n\u0131n i\u00e7ti\u011fi \u015faraplar\u0131n isimleri hiyarar\u015fiyi yans\u0131t\u0131rm\u0131\u015f. Askerler ucuz ve az alkoll\u00fc \u00fcz\u00fcm posas\u0131ndan yap\u0131lan \u201cPosca\u201d isimli \u015farab\u0131 i\u00e7erken, fakirler ve k\u00f6lelerin i\u00e7ti\u011fi \u015farab\u0131n ad\u0131 \u201cLora\u201d imi\u015f. Asiller ve y\u00f6neticiler \u201cMulsum\u201d ad\u0131 verilen bal kat\u0131lm\u0131\u015f kaliteli \u015faraplar\u0131 t\u00fcketirken; imparatorlar y\u00f6resi dahi belli olan \u201cFalernum\u201d \u015farab\u0131n\u0131 severmi\u015f. <\/p>\n\n\n\n

Roma\u2019daki bu \u015farap hiyerar\u015fisi Roma\u2019n\u0131n devrik kons\u00fcl\u00fc Marcus Antonyus\u2019un hayat\u0131na mal olmu\u015ftur. Hikaye g\u00f6re; devrik kons\u00fcl fakir bir plebin evinde saklan\u0131rken, pleb kons\u00fcle evindeki ucuz \u015faraptan ikram etmeye utanm\u0131\u015f ve k\u00f6lesini kaliteli \u015farap almaya g\u00f6ndermi\u015ftir. Pleblerin kaliteli \u015farap almas\u0131 al\u0131\u015f\u0131lmad\u0131k bir durum oldu\u011fundan \u015f\u00fcphe uyand\u0131rm\u0131\u015f ve ev bas\u0131larak devrik kons\u00fcl \u00f6ld\u00fcr\u00fclm\u00fc\u015ft\u00fcr. <\/p>\n\n\n\n

Milattan sonra 400 y\u0131llar\u0131nda Roma\u2019n\u0131n \u00e7\u00f6k\u00fc\u015f\u00fc ile b\u00fcy\u00fck darbe alan ba\u011fc\u0131l\u0131k; kiliselerde \u015farab\u0131n, kutsal su ve ayn\u0131 zamanda \u0130sa\u2019n\u0131n kan\u0131 olarak kabul edilmesiyle Avrupa\u2019daki canl\u0131l\u0131\u011f\u0131n\u0131 koruyabilmi\u015ftir. G\u00fcn\u00fcm\u00fczde ise Fransa\u2019n\u0131n marka olarak sahiplenebilece\u011fi bir i\u00e7ecek haline gelmi\u015f olmas\u0131 su g\u00f6t\u00fcrmez bir ger\u00e7ektir. <\/p>\n\n\n\n

Frans\u0131z yazar Rebelias \u201cB\u00fcy\u00fck bir adam asla \u015faraptan nefret etmez\u201d diyor. <\/strong><\/p>\n\n\n\n

Sonu\u00e7 olarak \u00fcz\u00fcme, ba\u011fc\u0131l\u0131\u011fa ve \u015faraba de\u011fer veren toplumlara, \u015farap hep hakketti\u011fi sonucu vermi\u015f diyebiliriz\u2026<\/p>\n\n\n\n

Birazda \u015farap ile ilgili kavramlardan bahsedelim\u2026<\/p>\n\n\n\n

TERUAR (BEN MERLOT SEV\u0130YORUM !!!)<\/strong><\/h5>\n\n\n
\n
\"\"
Chardonnay<\/figcaption><\/figure>\n<\/div>\n\n\n

Bu kavram i\u00e7in k\u0131saca \u00fcz\u00fcm, iklim ve topra\u011f\u0131n kombinasyonu diyebiliriz. Fakat bu tan\u0131m ne yaz\u0131k ki \u00e7ok eksik kalmaktad\u0131r. Ke\u015fke \u015farap severler olarak ben merlot seviyorum cabernet \u2013 sauvignon sevmiyorum veya bir restorana girdi\u011fimizde ver bir chardonnay diyebilseydik hayat bizim i\u00e7in \u00e7ok kolay olurdu. <\/p>\n\n\n\n

Teruar kavram\u0131 i\u015fte burada devreye girmekte \u00fcz\u00fcm\u00fc (\u015farab\u0131) yeti\u015fti\u011fi b\u00f6lgeden, iklimden, arazi yap\u0131s\u0131ndan toprak \u00e7e\u015fidinden, yap\u0131m\u0131nda kullan\u0131lan g\u00fcbreden, ba\u011fc\u0131l\u0131kta hedeflenen \u00fcz\u00fcm veriminden soyutlamak ne yaz\u0131k ki imk\u00e2ns\u0131z. <\/p>\n\n\n\n

Fransa\u2019n\u0131n kuzeyinde Champagne b\u00f6lgesinde \u00fcretilen \u201cChardonnay\u201d<\/em><\/strong> y\u00fcksek asitli limon \u00e7i\u00e7e\u011fi aromas\u0131nda iken, daha a\u015fa\u011f\u0131ya b\u00f6lgelerden Burgonya\u2019ya indi\u011finizde bal, kavrulmu\u015f badem ve f\u0131nd\u0131k kokusu veren daha g\u00f6vdeli bir chardonnay i\u00e7eceksinizdir. \u00c7ok uzaklara Kaliforniya\u2019ya giderseniz yudumlad\u0131\u011f\u0131n\u0131z chardonnayda tereya\u011f\u0131ms\u0131 k\u0131vaml\u0131 mango ve ananas kokulu orta asiditede bir \u015faraba ula\u015facaks\u0131n\u0131zd\u0131r. <\/p>\n\n\n\n

Peki bu yeterli mi ? Ne yaz\u0131k ki de\u011fil. Size s\u00f6ylemek istedi\u011fim bir ger\u00e7ek var. Her ba\u011fdaki \u015farab\u0131n kalitesini tutturmak, birbirini yakalamak imkans\u0131z gibi diyebiliriz. <\/p>\n\n\n\n

\u201cAsla benim ba\u011f\u0131mda \u00fcretti\u011fim \u015farab\u0131n kalitesine eri\u015femeyeceksiniz\u201d<\/strong><\/p>\n\n\n\n

Nedeni arazinin e\u011fimi, nedeni kullan\u0131lan g\u00fcbre, nedeni g\u00fcne\u015fi al\u0131\u015f a\u00e7\u0131s\u0131, nedeni \u015fi\u015fesi 1000 dolara sat\u0131lan Romanee – Conti D\u00fcnya\u2019n\u0131n en pahal\u0131 teruar\u0131 olarak kabul edilirken; hemen yan\u0131ndaki ba\u011fda ayn\u0131 \u00fcz\u00fcm \u00e7e\u015fitleri ve ayn\u0131 y\u00f6ntemler kullan\u0131larak \u00fcretilen \u015farab\u0131n 50 dolara al\u0131c\u0131 bulmas\u0131d\u0131r.<\/p>\n\n\n\n

Teruar farkl\u0131l\u0131klar\u0131na bir ba\u015fka \u00f6rnek daha vermek gerekirse; \u00fclkemizde Kapadokya b\u00f6lgesindeki Emir<\/em><\/strong> \u00fcz\u00fcmlerinden \u00fcretilen beyaz \u015faraplar\u0131n asitli, diri ve mineralimsi k\u0131vaml\u0131 yani tam anlam\u0131yla \u00f6zel olmas\u0131n\u0131n sebebi yine volkanik kayalar\u0131n ufalanmas\u0131yla olu\u015fmu\u015f toprak ve zor bulunan pahal\u0131 g\u00fcvercin g\u00fcbresinin ba\u011fc\u0131l\u0131kta kullan\u0131lmas\u0131d\u0131r.<\/p>\n\n\n

\n
\"\"
Cabernet Franc<\/figcaption><\/figure>\n<\/div>\n\n\n
Apelasyon<\/em><\/strong> nedir?<\/strong><\/h5>\n\n\n\n

\u015earab\u0131n k\u00f6kenine g\u00f6re kontroll\u00fc olarak adland\u0131r\u0131lmas\u0131 olarak tan\u0131mlan\u0131r<\/strong>. Frans\u0131zlar\u0131n \u00f6nc\u00fcs\u00fc oldu\u011fu \u2018\u2019Appelation D\u2019origine Controle\u2019\u2019(AOC) \u015faraplar\u0131n b\u00f6lgeleri temel al\u0131narak bir klasifikasyon yap\u0131l\u0131r. Hangi b\u00f6lgede, hangi \u00fcz\u00fcm\u00fcn yeti\u015ftirilebilece\u011fi, \u00fcz\u00fcmlerin verim oran\u0131, hasat ve i\u015flenme tarzlar\u0131 belirlenir. \u015eartlara uymayan \u00fcreticilerin sertifikalar\u0131 iptal edilir.<\/p>\n\n\n\n

\u0130talyan \u015faraplar\u0131ndaki \u201cDoc ve Docg\u201d ibareleri de benzer sistemleri ifade eder. Apelasyon asl\u0131nda sadece \u015farapla s\u0131n\u0131rl\u0131 olmayan bir kavramd\u0131r. \u00d6rne\u011fin bir peynire rokfor denilebilmesi i\u00e7in o peynirin, Rokfor b\u00f6lgesinde sertifika alm\u0131\u015f \u00fcretim yerlerinde \u00f6nceden klasifiye edilmi\u015f i\u015flemlerden ge\u00e7irilip \u00fcretilmesi gerekmektedir. Bu da bir apelasyon \u00f6rne\u011fidir.<\/p>\n\n\n\n

Deg\u00fcstasyon<\/em><\/strong>, <\/strong>i\u00e7ki ve yemekleri duyu organlar\u0131n\u0131 kullanarak analiz etme y\u00f6ntemidir. Deg\u00fcstasyon duyu organlar\u0131m\u0131z\u0131 kulland\u0131\u011f\u0131m\u0131z 3 a\u015famadan olu\u015fur. Bunlar g\u00f6zlemleme, koklama ve tatma a\u015famalar\u0131ndan olu\u015fur.<\/p>\n\n\n\n

Sepaj<\/em><\/strong> <\/strong>ise <\/strong>\u00fcz\u00fcm \u00e7e\u015fidi anlam\u0131na gelen, \u015farab\u0131n yap\u0131ld\u0131\u011f\u0131 \u00fcz\u00fcm\u00fc kasteden bir terimdir. Tek \u00fcz\u00fcm \u00e7e\u015fidinden yap\u0131lan \u015farap Monosepaj<\/em><\/strong> olarak isimlendirilirken, farkl\u0131 \u00fcz\u00fcm \u00e7e\u015fitlerinden yap\u0131lan \u015faraplar\u0131n \u015fi\u015felenmeden \u00f6nce harmanlanmas\u0131 i\u015flemi Kupaj<\/em><\/strong> olarak adland\u0131r\u0131lm\u0131\u015ft\u0131r.<\/p>\n\n\n\n

Someliye, <\/em><\/strong>restaurantlarda sadece \u015farap servisiyle ilgilenen ki\u015filere verilen isimdir. Bu ki\u015fileri \u015farap garsonu olarak tan\u0131mlamak \u00e7ok yetersiz ve basit kalacakt\u0131r. \u00c7\u00fcnk\u00fc \u015farap se\u00e7imine yard\u0131mc\u0131 olan Someliye, \u00fcz\u00fcmlere h\u00e2kim olmal\u0131, \u015farap tad\u0131m\u0131ndan ve iyi \u015faraptan anlamal\u0131d\u0131r. <\/p>\n\n\n\n

Tanen<\/em><\/strong>, <\/strong>\u00fcz\u00fcm \u00e7ekirdekleri ve kabuklar\u0131, hatta me\u015fe f\u0131\u00e7\u0131lar\u0131nda bulunan \u015faraba burukluk veren maddeler olarak tan\u0131mlan\u0131r.<\/strong><\/p>\n\n\n\n

Asil K\u00fcf, <\/em><\/strong>Latincede \u201cBotyrtis Cinerea\u201d olarak isimlendirilen, \u00fcz\u00fcmlere dadanan ve \u00fcz\u00fcmlerin k\u00fcflenmesi ve buru\u015fmas\u0131na sebep olan bir mantar cinsidir. Fakat d\u00fc\u015f\u00fcn\u00fclenin aksine \u015farap \u00fcretiminde ve ba\u011fc\u0131l\u0131kta asil k\u00fcf istenilen bir \u015feydir. D\u00fcnya\u2019n\u0131n en pahal\u0131 \u015faraplar\u0131n\u0131n bu k\u00fcfle enfekte olan \u00fcz\u00fcmlerden imal edildi\u011fini vurgulamak do\u011fru olacakt\u0131r.<\/p>\n\n\n\n

Buke<\/em><\/strong>, <\/strong>y\u0131llanma sonucunda meydana gelen daha \u00e7ok genizde hissedilen \u015farap kokusudur.<\/p>\n\n\n\n

\u0130yi sene-K\u00f6t\u00fc sene kavram\u0131 nedir ?<\/strong><\/h4>\n\n\n\n

\u00dcz\u00fcmlerin olgunla\u015fmas\u0131n\u0131n iyi oldu\u011fu, iklim ko\u015fullar\u0131n\u0131n \u00fcz\u00fcmlerin olgunla\u015fmas\u0131na iyi etkide bulundu\u011fu dolay\u0131s\u0131yla kaliteli \u00fcr\u00fcnlerin ortaya \u00e7\u0131kt\u0131\u011f\u0131 senelere \u201ciyi sene\u201d, \u00fcz\u00fcmlerin olgunla\u015fmas\u0131n\u0131n yetersiz oldu\u011fu a\u015f\u0131r\u0131 ya\u011f\u0131\u015f, kurakl\u0131k, don gibi olaylar\u0131n ger\u00e7ekle\u015fti\u011fi dolay\u0131s\u0131yla ortaya \u00e7\u0131kan \u00fcr\u00fcnlerin kalitesinin d\u00fc\u015f\u00fck oldu\u011fu seneler ise \u201ck\u00f6t\u00fc sene\u201d olarak isimlendirilmi\u015ftir.<\/p>\n\n\n\n

G\u00f6vdeli \u015farap denildi\u011finde,<\/strong> alkoll\u00fc bir i\u00e7kinin damakta hissedilen k\u0131vam\u0131, yo\u011funlu\u011fu anlam\u0131na gelmektedir.<\/p>\n\n\n\n

\u015earaplar\u0131n bekletildi\u011fi nemli ve serin ortamlara Mahzen veya Kav<\/em><\/strong> ismi verilir.<\/p>\n\n\n\n

Karaf<\/em><\/strong>, yani \u015farap s\u00fcrahisi, \u00f6zellikle y\u0131llanm\u0131\u015f \u015faraplar\u0131n karaflara s\u00fcz\u00fclmesi \u00f6nerilir.<\/p>\n\n\n\n

\u015earap ve ba\u011fc\u0131l\u0131k ile ilgili kavramlar\u0131 tamamlad\u0131\u011f\u0131m\u0131za g\u00f6re, hepimizin bildi\u011fi \u00fcz\u00fcm \u00e7e\u015fitlerini biraz daha yak\u0131ndan tan\u0131yal\u0131m.<\/p>\n\n\n

\n
\"\"
Cabernet Sauvignon<\/figcaption><\/figure>\n<\/div>\n\n\n
Cabernet Sauvignon<\/strong><\/h5>\n\n\n\n

D\u00fcnyan\u0131n en \u00e7ok tan\u0131nan, en prestijli ve uzun \u00f6m\u00fcrl\u00fc \u015faraplar\u0131n\u0131 veren \u00fcz\u00fcm \u00e7e\u015fididir.<\/p>\n\n\n\n

Siyah \u00fcz\u00fcmler aras\u0131ndad\u0131r. Cabernet Franc ve Sauvignion blanc \u00fcz\u00fcmlerinin \u00e7aprazlanmas\u0131n\u0131n \u00fcr\u00fcn\u00fcd\u00fcr. 20. Y\u00fczy\u0131l\u0131n son d\u00f6nemine kadar d\u00fcnyada en fazla ekimi yap\u0131lan Premium k\u0131rm\u0131z\u0131 \u015farap \u00fcz\u00fcm\u00fc iken 1990 sonras\u0131 yerini Merlot alm\u0131\u015ft\u0131r.<\/p>\n\n\n\n

Bordo b\u00f6lgesinde bukeleri ku\u015f \u00fcz\u00fcm\u00fc, sedir a\u011fac\u0131n\u0131 \u00e7a\u011fr\u0131\u015ft\u0131r\u0131rken; Kalifornia ve Avustralya gibi s\u0131cak iklimlerde nane ve okalipt\u00fcs gibi aromalar\u0131 bar\u0131nd\u0131rmaktad\u0131r.<\/p>\n\n\n\n

Cabernet Franc<\/strong><\/h5>\n\n\n\n

Bordo b\u00f6lgesinin ve Loire vadisinin g\u00f6zde siyah \u00fcz\u00fcm \u00e7e\u015fitlerinden olan cabernet franc parf\u00fcml\u00fc ve baharatl\u0131 \u015faraplar vermektedir. Cabernet Sauvignon\u2019un atas\u0131 diyebiliriz. <\/p>\n\n\n\n

\u201cFransa\u2019da \u00fcz\u00fcmlerin asil \u0131rk\u0131 olarak tan\u0131mlanmaktad\u0131r\u201d<\/strong><\/p>\n\n\n\n

Fransa\u2019da \u201casil \u0131rk\u201d tan\u0131mlanmas\u0131nda kullan\u0131lan \u201cmavi kan\u201d terimi ismini Cabernet Franc \u00fcz\u00fcm\u00fcnden almaktad\u0131r. Tahmin edilece\u011fi gibi y\u00fczy\u0131llard\u0131r \u015faraba de\u011fer veren Fransa Cabernet Franc\u2019\u0131 \u00fcz\u00fcmlerin en soylusu olarak da tan\u0131mlamaktad\u0131r. <\/p>\n\n\n\n

T\u00fcrkiye\u2019de ise Trakya b\u00f6lgesinde \u00e7ok verimli Cabernet franc \u00fcz\u00fcmleri yeti\u015fmektedir. Saroz\u2019daki Sarafin ba\u011flar\u0131nda ve Chamlija \u015farap\u00e7\u0131l\u0131\u011f\u0131n K\u0131rklareli\u2019ndeki ba\u011flar\u0131nda \u00f6d\u00fcll\u00fc \u015faraplar \u00fcretilmektedir.<\/p>\n\n\n

\n
\"\"
Merlot<\/figcaption><\/figure>\n<\/div>\n\n\n
Merlot<\/strong><\/h5>\n\n\n\n

\u015e\u00fcphesiz ki Bordo b\u00f6lgesi denilince akl\u0131n\u0131za ilk gelecek \u00fcz\u00fcmler Cabernet Sauvignon ve Cabernet Franc olacakt\u0131r, peki g\u00fcn\u00fcm\u00fczde Bordo b\u00f6lgesinde, Fransa\u2019da en \u00e7ok dikili ba\u011f alan\u0131na sahip \u00fcz\u00fcm \u00e7e\u015fidinin Merlot oldu\u011funu biliyor muydunuz? <\/p>\n\n\n\n

\u201cK\u00f6yl\u00fc \u00fcz\u00fcm\u00fc nas\u0131l bu kadar pop\u00fcler oldu\u201d<\/strong><\/p>\n\n\n\n

Tabi ki bunun bir sebebi var, Merlot asl\u0131nda 1970\u2019lere kadar soylu olmayan bir \u00fcz\u00fcm hatta k\u00f6yl\u00fc \u00fcz\u00fcm\u00fc olarak ge\u00e7mekteydi. Merlot; Cabernet Franc ve Magdeleine noire des Charentes hibritlenmesi ile olu\u015fmu\u015f bir \u00fcz\u00fcm olarak kar\u015f\u0131m\u0131za \u00e7\u0131kmaktad\u0131r. <\/p>\n\n\n\n

Magdeleine noire des Charentes so\u011fu\u011fa s\u0131ca\u011fa don olaylar\u0131na dayan\u0131kl\u0131, erken hasat edilen, tatl\u0131 k\u0131vaml\u0131, \u015fekerli olmas\u0131ndan dolay\u0131 ba\u011flarda \u00e7al\u0131\u015fan i\u015f\u00e7ilerin \u00f6zellikle enerjik kalmak i\u00e7in t\u00fcketti\u011fi, asillerin tenezz\u00fcl bile etmedikleri bir \u00fcz\u00fcm \u00e7e\u015fididir. Ancak, Merlot hikayesinin ger\u00e7ek kahramanlar\u0131ndan biri ve ayn\u0131 zamanda son d\u00f6nemlerin g\u00f6zde \u00fcz\u00fcmlerinden Malbec\u2019in de atas\u0131d\u0131r. <\/p>\n\n\n\n

Bilindi\u011fi \u00fczere Merlot denilince akla tatl\u0131, parf\u00fcms\u00fc, meyvemsi, yuvarlak, rahat i\u00e7imli ve pratik \u015faraplar gelmektedir. \u0130\u015fte Merlot\u2019un bu m\u00fckemmel sentezinin sebebi orijini; parf\u00fcms\u00fc karakterli aromas\u0131n\u0131n sebebi Cabernet Franc iken; erken hasat verimli \u00fcz\u00fcmler k\u0131\u015f\u0131n don olaylar\u0131ndan \u00e7ok daha az etkilenen ve ald\u0131\u011f\u0131m\u0131z tatl\u0131, meyvemsi, lezzetli aromas\u0131n\u0131n sebebi ise Magdeleine noire des Charentes\u2019ten ald\u0131\u011f\u0131 \u00f6zelliklerdir. <\/p>\n\n\n\n

1970\u2019lerde Fransa\u2019da ya\u015fanan ciddi don olaylar\u0131 sadece k\u00f6yl\u00fclerce t\u00fcketilen, y\u00fcz\u00fcne bile bak\u0131lmayan Merlot\u2019un y\u00fckseli\u015f hikayesine tan\u0131k olmam\u0131z\u0131 sa\u011fl\u0131yor.<\/p>\n\n\n\n

Grenache<\/strong><\/h5>\n\n\n\n

D\u00fcnyada dikili ba\u011f alan\u0131 bak\u0131m\u0131ndan en geni\u015f alana sahip \u00fcz\u00fcmlerden biri de Grenache\u2019d\u0131r. Kolay yeti\u015ftirilmesi, s\u0131cak iklimi sevmesi, verimli, orta k\u0131rat, lezzetli, yuvarlak \u015faraplar ortaya \u00e7\u0131karmas\u0131d\u0131r. <\/p>\n\n\n\n

Daha \u00e7ok kupajlarda ve yeni t\u00fcr \u00fcretimi – hibritleme – \u00e7al\u0131\u015fmalar\u0131nda kullan\u0131m\u0131 yayg\u0131nd\u0131r. Nitekim son d\u00f6nemde yava\u015f yava\u015f pop\u00fclerlik kazanmaya ba\u015flayan Marselan \u00fcz\u00fcm\u00fcn\u00fcn atas\u0131d\u0131r. T\u00fcrkiye\u2019de Ege b\u00f6lgesinde yeti\u015ftiricili\u011fi yap\u0131lmakta ve verimli \u00fcz\u00fcmler vermektedir.<\/p>\n\n\n\n

\u015eiraz\/Syrah\/Shiraz<\/strong><\/h5>\n\n\n\n

\u0130ran\u2019\u0131n \u015eiraz kentinden d\u00fcnyaya yay\u0131lan ve ad\u0131n\u0131 bu kentten alan bu \u00fcz\u00fcm Fransa\u2019n\u0131n g\u00fcney \u0131l\u0131k iklimli b\u00f6lgelerinde mor renkli, kal\u0131n kabuklu, meyvemsi aromalar ve baharat lezzetlerinin bir arada oldu\u011fu dengeli \u015faraplar olarak kar\u015f\u0131m\u0131za \u00e7\u0131kmaktad\u0131r. <\/p>\n\n\n\n

Avustralya\u2019n\u0131n pop\u00fcler \u015eirazlar\u0131 ise buram buram baharat kokulu, yo\u011fun ve \u0131s\u0131r\u0131c\u0131 \u015faraplar olarak kar\u015f\u0131m\u0131za \u00e7\u0131kar. T\u00fcrkiye\u2019de \u00f6zellikle Ege ve Trakya b\u00f6lgesindeki ba\u011flarda yeti\u015ftirilmektedir.<\/p>\n\n\n\n

Chardonnay<\/strong><\/h5>\n\n\n\n

D\u00fcnyan\u0131n en pop\u00fcler beyaz \u015farapl\u0131k \u00fcz\u00fcm\u00fc dersek do\u011fru olur. <\/p>\n\n\n\n

\u201c\u00dcz\u00fcmlerin krali\u00e7esidir\u201d<\/strong><\/p>\n\n\n

\n
\"\"
Sauvignon Blanc<\/figcaption><\/figure>\n<\/div>\n\n\n

Fransa\u2019n\u0131n Burgonya b\u00f6lgesinde \u201c\u00fcz\u00fcmlerin krali\u00e7esi\u201d olarak adland\u0131r\u0131lmaktad\u0131r. Napa\u2019n\u0131n ise ana beyaz\u0131, Champagne b\u00f6lgesinin ana \u00fcz\u00fcm\u00fcd\u00fcr. Chardonnay serin iklimlerde narenciyemsi, s\u0131cak iklimlerde ise tropik meyvemsi \u015faraplar olu\u015fmas\u0131n\u0131 sa\u011flar.<\/p>\n\n\n\n

Sauvignon Blanc (Yabani Beyaz)<\/strong><\/h5>\n\n\n\n

Fransa\u2019n\u0131n Bordo b\u00f6lgesinin ye\u015fil kabuklu beyaz \u00fcz\u00fcm\u00fcd\u00fcr. Sek ferahlat\u0131c\u0131 pratik i\u00e7im \u015faraplar\u0131 ile \u00fcnl\u00fc olan Sauvignon Blanc, so\u011fuk iklimlerde baz\u0131 tropik meyve ve \u00e7i\u00e7ek notalar\u0131; \u00e7imen, ye\u015fil dolmal\u0131k biber ile \u0131s\u0131rgan otunun belirgin asitli\u011fine ve ye\u015fil aromalar\u0131na sahip \u015faraplar \u00fcretme e\u011filimindedir. <\/p>\n\n\n\n

S\u0131cak iklimlerde ise tropikal meyve notalar\u0131 geli\u015ftirebilir ancak a\u015f\u0131r\u0131 olgunluktan \u00e7ok fazla aroma kaybetme riski ta\u015f\u0131r ve yaln\u0131zca hafif greyfurt ve a\u011fa\u00e7 meyvesi notalar\u0131 bar\u0131nd\u0131r\u0131r.<\/p>\n\n\n\n

\u015earap ne ile t\u00fcketilmeli? Nas\u0131l t\u00fcketilmeli ve Nas\u0131l saklanmal\u0131d\u0131r? <\/strong><\/h4>\n\n\n\n

Deg\u00fcstasyon basit olarak \u015farap tad\u0131m\u0131 olarak tan\u0131mlanabilir. Daha geni\u015f bir tan\u0131mlama ise i\u00e7ki ve yemekleri duyu organlar\u0131n\u0131 kullanarak analiz etme y\u00f6ntemi olacakt\u0131r. <\/p>\n\n\n\n

\u015earab\u0131n rengi, kadehi \u00e7alkalad\u0131\u011f\u0131m\u0131zda kadehte s\u00fcz\u00fclen damarlar\u0131 ve duru veya heterojen g\u00f6r\u00fcn\u00fcm\u00fc bize \u015farapla ilgili ipu\u00e7lar\u0131 verecektir. Koklama a\u015famas\u0131 yani bir sonraki a\u015fama \u015farab\u0131n keskinli\u011fi, n\u00fcanslar\u0131, y\u0131rt\u0131c\u0131l\u0131\u011f\u0131 veya yuvarlakl\u0131\u011f\u0131 hatta me\u015fe ile ne kadar harmanland\u0131\u011f\u0131, asiditesi ile ilgili ipu\u00e7lar\u0131 verecektir. Tatma a\u015famas\u0131 \u015farapta damak ve bo\u011faz a\u015famalar\u0131ndan olu\u015fmaktad\u0131r. Dama\u011f\u0131m\u0131zda gezdirdi\u011fimiz \u015farab\u0131n yuvarlak m\u0131 yoksa k\u00f6\u015feli bir \u015farap m\u0131 oldu\u011funu anlad\u0131\u011f\u0131m\u0131z, ayn\u0131 zamanda meyve aromal\u0131 m\u0131? yoksa parf\u00fcml\u00fc, baharatl\u0131 veya buruk bir \u015farap olup olmad\u0131\u011f\u0131n\u0131 tan\u0131mlayabildi\u011fimiz ilk a\u015famad\u0131r. <\/p>\n\n\n\n

\u201c\u015earap bo\u011fazda rahats\u0131z edici bir tad b\u0131rakmamal\u0131d\u0131r\u201d<\/strong><\/p>\n\n\n\n

Viskide daha de\u011ferli olan bo\u011faz a\u015famas\u0131 \u015farab\u0131n uzun veya k\u0131sa biti\u015fli olup olmad\u0131\u011f\u0131 ile ilgili bilgi sahibi olmam\u0131za yard\u0131mc\u0131 olurken; ideal \u015farab\u0131n bo\u011fazda b\u0131rakt\u0131\u011f\u0131 tat yani biti\u015finin rahats\u0131z edici veya s\u0131k\u0131c\u0131 olmamas\u0131 gerekti\u011fi s\u00f6ylenir.<\/p>\n\n\n\n

\u0130deal \u015faraba nas\u0131l ula\u015f\u0131r\u0131z?<\/strong><\/h4>\n\n\n\n

\u0130deal \u015farap demi\u015fken \u015farab\u0131n iyisinin k\u00f6t\u00fcs\u00fcn\u00fcn \u015farab\u0131 yudumlayan ki\u015finin o anki kanaati oldu\u011fu kan\u0131s\u0131nday\u0131m, fakat her zaman daha iyisi olabilir mi d\u00fc\u015f\u00fcncesi hemen her zaman daha fazla \u015farap yudumlamam\u0131za neden olur diyebilirim.<\/p>\n\n\n\n

Bu konuda ilk s\u00f6yleyece\u011fim \u015fey ele\u015ftirmenlerin, fiyat\u0131n, markan\u0131n, ya da \u00e7evrenizdeki \u015faraptan anlayan dostlar\u0131n\u0131z\u0131n yorumlar\u0131n\u0131 kula\u011f\u0131n\u0131z\u0131n bir k\u00f6\u015fesinde bulundururken; \u015farapta as\u0131l arad\u0131\u011f\u0131n\u0131z his veya \u015faraptan beklentilerinizi o an kar\u015f\u0131lay\u0131p  kar\u015f\u0131layamam\u0131\u015f olman\u0131zd\u0131r. Yine de, ideal \u015farapta arad\u0131\u011f\u0131m\u0131z \u00f6zelliklerden bahsetmeden bu konuyu kapatmak istemiyorum. <\/p>\n\n\n\n

\u015earap \u00e7ok tatl\u0131 m\u0131 olmal\u0131 sizce? 2 saat boyunca s\u00fcrekli tatl\u0131 bir \u015farab\u0131 yudumlamak s\u0131k\u0131c\u0131 olmaz m\u0131yd\u0131? Ya da asiditesi \u00e7ok y\u00fcksek bir \u015farap sizi s\u0131kmaz m\u0131yd\u0131? Yuvarlak tatlar\u0131n birbirine kar\u0131\u015ft\u0131\u011f\u0131 bir yudum ba\u015fta hepimize lezzetli gelebilir. Peki bir saat sonra? <\/p>\n\n\n\n

Bu y\u00fczden ideal \u015farab\u0131 aramak yerine \u015farab\u0131n bize verdi\u011fi f\u0131rsatlardan yararlanmak daha mant\u0131kl\u0131 olacakt\u0131r. Yorucu bir mesainin ard\u0131ndan ak\u015fam\u00fcst\u00fc i\u015f \u00e7\u0131k\u0131\u015f\u0131 veya tatilde saat 5-6 civar\u0131 ak\u015fam yeme\u011fi \u00f6ncesi y\u00fcksek asiditeli fakat pratik i\u00e7imli bir beyaz \u015farap veya ak\u015fam yeme\u011fi \u00f6ncesi bir prosecco (sparkling wine) tercih edebilirsiniz. Zaman\u0131n\u0131z k\u0131s\u0131tl\u0131 oldu\u011fundan o \u015farap size ger\u00e7ekten arad\u0131\u011f\u0131n\u0131z\u0131 verecektir. <\/p>\n\n\n\n

Evde dizi veya film izlemeyi planlad\u0131\u011f\u0131n\u0131z bir meyve taba\u011f\u0131 veya peynir taba\u011f\u0131 yan\u0131na lezzetli dengeli bir k\u0131rm\u0131z\u0131 kupaj tercih edebilirsiniz. Ama baz\u0131 karakterli \u015faraplar var ki ne yaz\u0131k ki \u00e7ok kaliteli \u00f6zenle yap\u0131lm\u0131\u015f yemekler dahi onlar\u0131n yan\u0131nda meze olmaktan kurtulamazlar. Hatta bu \u015faraplar\u0131 az baharatl\u0131, keskin olmayan tamamlay\u0131c\u0131larla yudumlamak en do\u011fru tercih olacakt\u0131r. <\/p>\n\n\n\n

T\u00fcrkiye\u2019de ne yaz\u0131k ki her an kaliteli bir Burgonya b\u00f6lgesinin \u201cpremier cru\u201d \u015farab\u0131n\u0131 i\u00e7emiyoruz.<\/p>\n\n\n\n

\u201cKaliteli bir \u015farab\u0131n e\u015flik\u00e7ilerinin \u00e7ok keskin tatlar olmad\u0131\u011f\u0131na \u00f6zen g\u00f6sterin\u201d <\/strong><\/p>\n\n\n\n

Ufak ipu\u00e7lar\u0131 vermem gerekirse; <\/strong><\/h4>\n\n\n\n
  1. Loire vadisi ve Yeni Zelanda Sauvignon Blanc\u2019leri i\u00e7in \u00fcnl\u00fc \u015farap ele\u015ftirmenleri \u2018\u2019zarif, gevrek ve taze\u2019\u2019 tan\u0131mlamas\u0131n\u0131 kullan\u0131rlar. Peynirlerle kombinasyona yatk\u0131n olan Sauvignon Blanc<\/em><\/strong> \u00f6zellikle su\u015fi ve bal\u0131k \u00fcr\u00fcnleriyle g\u00fczel uyumu ile \u00f6ne \u00e7\u0131kmaktad\u0131r<\/li>
  2. Ahtapot, \u0131stakoz, kabuklu deniz \u00fcr\u00fcnleri ile tereya\u011f\u0131ms\u0131 ve kuvvetli bir Chardonnay<\/em><\/strong> do\u011fru tercih olacakt\u0131r.<\/li>
  3. Ege b\u00f6lgesinin zeytinya\u011fl\u0131 yemeklerine hayran olanlar\u0131m\u0131z zeytin ya\u011f\u0131 ile \u015fekerin uyumunu yad\u0131rgamayacakt\u0131r. Bu yemeklerle birlikte bir d\u00f6misek tercih edebilirler.<\/li>
  4. Lezzetli bir Merlot<\/em><\/strong> her zaman meyve ve peynir taba\u011f\u0131yla kaliteli bir uyum yakalam\u0131\u015ft\u0131r.<\/li>
  5. Kaliteli kuzu, dana etleriyle ise hafif kupaj \u015faraplar uyum sa\u011flar.<\/li>
  6. \u015earapla uyum sa\u011flayacak peynirlere ge\u00e7ecek olursak tamamen sizin tercihinize kalm\u0131\u015f diyebilirim. Fakat bir \u015farap sever olarak buzdolab\u0131n\u0131zda Edam, Kars Gravyeri, Trakya ka\u015far\u0131, Gouda, Ke\u00e7i peyniri ve Otlu peynir <\/em><\/strong>bulundurman\u0131z\u0131 \u00f6neririm.<\/li>
  7. Son olarak \u015farapla ilgili net \u00e7izgilerden ho\u015flanmasam da \u015farab\u0131n domates ve sirkeli soslarla iyi uyum sa\u011flamad\u0131\u011f\u0131n\u0131 s\u00f6ylemeden ge\u00e7emeyece\u011fim. Kaliteli bir \u015farap i\u00e7mek \u00fczereyseniz e\u015flik\u00e7ilerinin \u00e7ok keskin tatlar olmad\u0131\u011f\u0131na \u00f6zen g\u00f6stermeniz do\u011fru olacak diyebilirim.<\/li><\/ol>\n\n\n\n

    Son olarak k\u0131saca do\u011fru kadeh se\u00e7iminden bahsetmek istiyorum. Her \u015farap kadehinin uzun bir aya\u011f\u0131n\u0131n olmas\u0131 gerekli oldu\u011fu s\u00f6ylenir. Bunun nedeni \u00e7anak k\u0131sm\u0131na parmak izinizi b\u0131rakmadan tutman\u0131z\u0131 sa\u011flamak ve elimizin \u0131s\u0131s\u0131yla so\u011fuk servis edilen bir \u015farab\u0131n \u0131s\u0131tmas\u0131n\u0131 engellemektir.<\/p>\n\n\n\n

    E\u011fer g\u00f6vdeli bir Cabernet Sauvignon<\/em><\/strong> tercih ediyorsan\u0131z kadehiniz uzun olmal\u0131, \u015farab\u0131n a\u011fz\u0131n\u0131zda daha geride bir noktaya temas etmesi, aromas\u0131n\u0131 daha iyi alg\u0131laman\u0131z\u0131 sa\u011flayacakt\u0131r. Burgonya Pinot Noir<\/em><\/strong>\u2019i gibi hafif ama tam g\u00f6vdeli \u015faraplarda daha k\u0131sa ve dolgun bir kadeh tercih etmemiz tad\u0131 dilimizin ucunda hissetmemizi sa\u011flayacakt\u0131r.<\/p>\n\n\n\n

    Beyaz \u015faraplarda ise daha k\u00fc\u00e7\u00fck ve \u201cU\u201d \u015feklinde kadehler tercih edilir. Sebebi doldurulan \u015farab\u0131 so\u011fuk bir \u015fekilde t\u00fcketmemize ve tatl\u0131 aromalar\u0131 kenarlara da\u011f\u0131tarak i\u00e7memize imkan sa\u011flamakt\u0131r.<\/p>\n\n\n\n

    \u015eampanya ve asitli \u015faraplarda yine ince uzun kadehleri tercih etmek do\u011fru olacakt\u0131r.<\/p>\n\n\n\n

    Domisekler ve tatl\u0131 \u015faraplarda ise \u00e7ok daha k\u00fc\u00e7\u00fck kadehleri tercih etmek ve \u015farab\u0131 daha minik yudumlarla t\u00fcketmek do\u011fru bir karar olacakt\u0131r.<\/p>\n\n\n\n

    Do\u011fru servis s\u0131cakl\u0131klar\u0131 \u015faraplar\u0131n cinsine g\u00f6re de\u011fi\u015fmektedir. <\/p>\n\n\n\n

    \u015eampanya ve beyaz \u015faraplar en iyi 6 – 10 derece aras\u0131nda, hafif taze k\u0131rm\u0131z\u0131 \u015faraplar 12 – 14 derece, orta g\u00f6vdeli ve g\u00f6vdeli k\u0131rm\u0131z\u0131 \u015faraplar 14 – 18 derece, beyaz d\u00f6misek \u015faraplar 6 – 8 derece ve k\u0131rm\u0131z\u0131 tatl\u0131 \u015faraplar\u0131n ise 16 – 18 derecede servis edilmesi \u00f6nerilmektedir.<\/p>\n\n\n\n

    T\u00fcm d\u00fcnyadaki \u015farap\u00e7\u0131l\u0131k ve ba\u011fc\u0131l\u0131k faaliyetlerinden bahsettik. Peki T\u00fcrkiye\u2019de \u015farap \u00fcretimi ve ba\u011fc\u0131l\u0131k ne durumda?<\/strong><\/h4>\n\n\n\n

    T\u00fcrkiye\u2019de \u015farap sekt\u00f6r\u00fcne g\u00f6z atacak olursak en basit tan\u0131mlama umut vadedici olacakt\u0131r. 1990\u2019lara kadar teruar kavram\u0131 ile tan\u0131\u015fmam\u0131\u015f, asl\u0131nda bu kavram\u0131 \u00e7ok ilkel bir \u015fekilde ya\u015fatan bir \u015farap \u00fclkesi iken; 2000\u2019lerin ba\u015flar\u0131ndan itibaren kaliteli, verimli, titizlikle kurulmu\u015f ba\u011flar\u0131n say\u0131lar\u0131n\u0131n artmas\u0131 sonucu T\u00fcrkiye\u2019de \u00e7ok nitelikli \u00fcz\u00fcmler ve \u015faraplar elde edilmeye ba\u015flanm\u0131\u015ft\u0131r. <\/p>\n\n\n\n

    \u00d6zellikle Saroz ve Gelibolu b\u00f6lgesindeki Sarafin ba\u011flar\u0131, Al\u00e7\u0131tepe ba\u011flar\u0131 ve Mustafa \u00c7aml\u0131ca\u2019n\u0131n kurdu\u011fu ve ciddi emekler sonucunda m\u00fckemmel sonu\u00e7lara ula\u015ft\u0131\u011f\u0131 K\u0131rklareli\u2019ndeki Chamlija ba\u011flar\u0131 teruar \u015farap\u00e7\u0131l\u0131\u011f\u0131n\u0131n T\u00fcrkiye\u2019deki \u00f6nc\u00fcleri diyebiliriz. <\/p>\n\n\n\n

    Ege b\u00f6lgesinde Urla Ku\u015f\u00e7ular mevkiindeki ba\u011flar, Manisa Sarn\u0131\u00e7 b\u00f6lgesindeki Selendi ba\u011flar\u0131 i\u00e7in de ayn\u0131 \u00f6vg\u00fcleri yapabiliriz. Fakat d\u00fcnyaca \u00fcnl\u00fc \u00f6k\u00fczg\u00f6z\u00fc, bo\u011fazkere, kalecik karas\u0131, narince, emir gibi \u00fcz\u00fcmlerimiz olmas\u0131na ra\u011fmen bu \u00fcz\u00fcmler \u00fczerinde yeterince yat\u0131r\u0131m yap\u0131lmamas\u0131n\u0131n sebebini anlayabilmi\u015f de\u011filim. Yine de \u00f6d\u00fcll\u00fc \u015faraplar\u0131m\u0131z\u0131n olmas\u0131 ve T\u00fcrkiye\u2019de ba\u011fc\u0131l\u0131\u011fa ve \u015farap\u00e7\u0131l\u0131\u011fa de\u011fer veren insanlar\u0131n olmas\u0131 ve bizlere nefis \u015faraplar sunmalar\u0131 ger\u00e7ekten mutluluk ve umut verici\u2026<\/p>\n\n\n\n

    Sonu\u00e7 olarak, \u015farapla ilgili s\u00f6ylenecek bir\u00e7ok c\u00fcmle olmas\u0131na kar\u015f\u0131n \u015farab\u0131 en de\u011ferli k\u0131lan, insanl\u0131k tarihinin bir tan\u0131\u011f\u0131 ve uygarl\u0131\u011f\u0131n takip\u00e7isi konumuna getiren en \u00f6nemli \u00f6zelli\u011fi \u015farab\u0131n da insanlar gibi sunduklar\u0131n\u0131n ve ki\u015fili\u011finin; bulundu\u011fu iklime, b\u00f6lgeye, topra\u011fa, onu budayan \u00e7ift\u00e7isine g\u00f6re bile de\u011fi\u015fkenlik g\u00f6sterebilmesi ve her an, her dakika olgunla\u015fmaya devam etmesidir\u2026<\/p>\n\n\n\n

    Bu yaz\u0131 Acil T\u0131p B\u00fclteni’nin Ekim 2022 tarihli<\/em> 12. say\u0131s\u0131nda<\/a><\/em> yay\u0131mlanm\u0131\u015ft\u0131r.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    \u0130nsano\u011flunun t\u00fcm ser\u00fcvenine e\u015flik etmi\u015f bir \u00fcr\u00fcnd\u00fcr \u015eARAP \u2026 Eski Portekiz ve Hint medeniyetlerinde \u201cWinum\u201d, Hitit medeniyetinde \u201cWiyanna\u201d eski Yunan\u2019da \u201cOinos\u201d bug\u00fcn…<\/p>\n","protected":false},"author":680,"featured_media":3130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[10,10015],"tags":[10325,10326,10327],"class_list":["post-3123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mercek","category-sosyal-blog-yazisi","tag-gastronomi","tag-sarap","tag-uzum"],"acf":[],"_links":{"self":[{"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/posts\/3123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/users\/680"}],"replies":[{"embeddable":true,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/comments?post=3123"}],"version-history":[{"count":0,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/posts\/3123\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/media\/3130"}],"wp:attachment":[{"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/media?parent=3123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/categories?post=3123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatd.org.tr\/aciltipbulteni\/wp-json\/wp\/v2\/tags?post=3123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}