Alice in Burgundy

I caught my train at Gare de Beaune at 12:31 pm. I placed my blue luggage on the rack, opened my laptop and carefully put the wine case under my seat. I had been travelling over the last few weeks between Pommard and Zurich. I had been working on an exciting project with an amazing team. I felt exhausted after an intense week of work but as tired as I was, I felt extremely happy with my latest adventure. On my way back, I started sending emails to get some work done. However, the wi-fi was weak and I had to give up after few minutes. When I noticed that my phone was also out of charge, I closed my mailbox and I turned on one of my favorite scenes from Coffee and Cigarettes staring Taylor Mead and Bill Rice. (Here, if you haven’t watched it) I looked out of the window and started thinking about this beautiful place: Burgundy.

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Seyma Bas
Istanbul – London TK #1987

It was 17:30 in the evening; I was listening to ‘Begin the Beguine’ by Ella Fitzgerald and I finally jumped on the Piccadilly line. It was the rush hour and I found a spot to squeeze in with my small bag and two boxes of wine glasses. I could feel the weight of the flashcards in my pocket. I suddenly noticed that I had a big smile on my face. I couldn’t believe that my journey as a wset diploma student was over.

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Seyma Bas
An inspirational project: saving local yeasts in Turkish winemaking

Originally published at www.turkishwinealliance.com

I was about 13 years old in junior high when I sent an email to Nes’e Bilgin, a prominent professor at Bogazici University. I told her that I wanted to study molecular biology in the future and kindly asked if I could do my semester project in their laboratory. I actually can’t remember the goal of my project, but I remember petri dishes and the centrifuge machine. It took one or two hours of work with the laboratory assistant, but it meant a lot to me. There is nothing more motivating for a student to feel valuable and to be taken seriously. By the time I was 18, I had changed my mind and I ended up at the same university, but in chemical engineering department. I started working in the wine industry and years later, I read about a study called ‘Identification and characterization of yeast species suitable for wine / alcohol fermentation from vineyards of Turkey’ by Professor Bilgin. I was extremely excited and contacted her to hear more about the study. I want to share this amazing project, which is about collecting local yeasts for winemaking in Turkey. Here, with her own words:

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Seyma Bas
Speaking of Soil:

I’ve discovered the research done by The Association Cellule Terroirs Viticole few months ago in the middle of my Wset studies. Honestly, I have never seen such a detailed study, which analyzes soil in different wine regions. If you take a look at the website Techniloire.com and select e-terroir, you will find a map of Loire Valley divided into its sub regions.You can easily select a plot of soil and the analysis will show you: the age of the soil, the composition, the depth, information about drainage, sensitivity to erosion and much more…

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Seyma Bas
B Corps and Sokol Blosser Winery

About one and a half years ago, I received an email from B-Corp community during my position at Suvla Winery in Istanbul. They invited me to join a brunch at Dem Café. Honestly, I had never heard about the community before but I loved the café’s breakfast, so I decided to attend.

That day, I met lovely people there and here is what I learned about B Corps:

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Seyma Bas
A Glass of Turkish Wine?

I’ve recently started writing for Turkish Wine Alliance website as a guest blogger. I wanted to share my first article here as well and take the opportunity to present Turkish Wine Alliance. Here, with their own words:

‘We are ten winemakers from Turkey, and we’ve come together to promote our wines in the UK. We are from across Turkey’s wine regions, and among us are some of our country’s most established and famous wine estates, and also some of her newest and smallest. We share a love for great wine, great food, and great company, and a desire to bring our wines to the most knowledgeable, discriminating, adventurous wine-drinkers in the world – yes, You!’

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Seyma Bas
Wine and Prejudice

I started writing this article few weeks ago. Since then, the world witnessed tragic incidents: in Ankara, in Baghdad, in Beirut and Paris. First I want to express my condolences over the deadly terror attacksUnfortunately the world is turning into a monster, bringing pain and hatred. I think; we are going through times that we need nothing but more understanding and empathy. That’s why I still wanted to publish this short article about my experiences about prejudice…

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Seyma Bas
‘I am enjoying every day in China!’ says Lenz M. Moser

‘I am enjoying every day! ‘ Wrote Lenz M. Moser yesterday. I could feel his excitement from 7500 kilometers.

As you might all know, Moser family is the pioneers of producing and promoting Grüner Veltliner in Austria. I am sure winemakers, viticulturists and wine students are especially familiar with Lenz Moser training system in viticulture. Well, Professor Dr. Lorenz Moser III has developed this high culture training in 1920’s. His son started the Lenz Moser Winery and his grandson Lenz M. Moser has worked there as a managing director for many years and created TXB International with his partners with a great fine wine portfolio. I had the chance to meet him more than a year ago, during his project with Turkish Wines. Today, he is in China, in one of the most exciting and fastest growing wine markets in the world. This year he is spending the harvest at Chateau Changyu Moser XV. Since the day I’ve met Lenz M. Moser, I’ve always admired his ability to foresee the upcoming trends and the way he takes action before many others do. He is certainly a man with vision, who has gone to China 11 years ago to export his wines and came back with the idea to export Chinese Wines to the world!

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Seyma Bas