FOODS OF TURKEY

FOODS OF TURKEY

 
 

Quick Profile: Şeyla Ergenekon

As an author of two books on Turkish wines and the wine industry, Dr. Şeyla Ergenekon has a Master’s and PhD as an environmental economist.  She grew up in a wine loving family and married a wine loving husband. Realizing lack of published information and consolidated research on the Turkish wine industry, she took on herself to study this field and educate others in Turkey.  Her first book, Turkish Wines, published in 1999 was sold out in two months further confirming the need and interest for this kind of research.

   

With her husband Çağatay, Şeyla later acquired and now operates a certified organic and biodynamic vineyard with a production volume approaching 45-50 tons, in the Gallipoli peninsula of Turkey. She currently works on a freelance basis as an environmental economist and is also the Founder and an active member of the Istanbul Wine Tasting Society.

 

What is “biodynamic” wine?

Biodynamic wines are wines made using the principles of biodynamic agriculture. Biodynamic agriculture is a method of organic farming with homeopathic composts that treats farms as unified and individual organisms, emphasizing balancing the holistic development and interrelationship of the soil, plants and animals.


Biodynamic farming has much in common with other organic approaches, such as emphasizing the use of manures and composts and excluding of the use of artificial chemicals on soil and plants. Methods unique to the biodynamic approach include the use of fermented herbal and mineral preparations as compost additives and field sprays and the use of an astronomical sowing and planting calendar.

Interested in Turkish Wines? Also have a look at these:
Our Tasting Notes on DRINK
Wine Regions and Grapes of Turkey on a map
Indigenous Red Wine Grapes of Turkey on DRINK../../../Drink.html