White wine

Drinkers are getting into something of a fizz over Turkish sparkling wine.

"We are selling out very quickly. We cannot meet the growing demand especially as the New Year [celebrations] near," said Candaş Mısır of the Vinkara winery an hour from Ankara.

Ljubljana – An average Slovenian drank 35 litres of wine in the marketing year 2020-2021, that is nearly three litres a month. The country’s wine consumption in this period totalled 764,000 hectolitres, and the self-sufficiency rate stood at 95%, according to data released by the Statistics Office.

A warm winter means that, for apparently the first time in the history of German winemaking, the country's fabled vineyards will produce no ice wine - a pricey, golden nectar made from grapes that have been left to freeze on the vine.

Bulgarian wine grape producers say that the 2017 harvest is the best in the past five years. According to the industry, all varieties are excellent, raising hopes of boosted sales and prizes at prestigious international competitions, according to the Independent Balkan News Agency.

Ever had a Retsina wine? Greek wine is growing in popularity, though it’s not likely to enter the mainstream any time soon. The wines of Greece come in a variety of styles, and the white Assyrtiko grape in particular has been turning sommeliers’ heads for a while now. Retsina is a very particular type of Greek wine, made partially from the trendy Assyrtiko grape.

Too often, when we sit down for dinner at a great restaurant, the server hands the wine list to the man and expects him to make all the decisions about drinking. Fortunately, that’s changing—now, sommeliers are increasingly female, and it’s common practice to pour a taste of a bottle for both the man and woman.

Oenorama invites wine enthusiasts to the Athens Hilton this Sunday, May 21, where they will be able to taste and purchase a wide variety of roses from around the world at the Drink Pink extravaganza.

Imagine a metal cage full of bottles of wine, with two buoys attached, being gently towed by a boat off the southeastern coast of Santorini. Then, it is slowly lowered to the seabed. And there it remains, at a depth of 25 meters, for five years, a temporary attraction for the creatures of the deep.

Whether making one’s wine at home or at an industrial factory in a place like Mürefte in the northwestern province of Tekirdağ, the concept behind the process remains much the same When I was 15 years old, I was making different kinds of wine in my bedroom. Every now and then, my father would come to my room to check on the situation.