As part of the Food and Beverage Operations course, a wine tasting session was held on May 8 in a luxurious restaurant in Ankara. The evening was attended by 43 students and instructors from the School of Tourism and Hotel Management and focused on the analysis of wines in terms of their aromatic qualities.
The wines tasted were “Kavaklıdere Angora Beyaz” which had a hint of lychees, pineapple and especially a melon dominance. This was followed with a selection of hot mezzes, served with “Kavaklıdere Lal”, a rose which had a delicate strawberry, red currant bouquet, which accompanied the food perfectly. The epitome of the evening was certainly the “Kavaklıdere Kalecik Karası” 1999 whose complexity of spices, vanilla and a plethora of red fruit demonstrated the richness of Turkey's expertise in wine making. To culminate our evening the desserts were served with “Kavaklıdere Sultaniye” a sweet wine which reflected exotic fruits and floral scents. The tasting was a tremendous success.
Oğuz Benice, Food and Beverage Operations course instructor, mentioned that the students (Aynur Çiftçi, İrem Çizmecioğlu, Neslihan Başpınar, Saniye İzli and İrem Yıldız)are very successful in wine tasting. Food & Beverage Instructors, present at the dinner, hope to continue these kind of extracurricular demonstrations and to form an academic gourmet group, aiming to enrich students and any members of the Bilkent Community’s knowledge of wine appreciation at affordable prices.