Volcanic soil, the Emir grape and rock cellars, with a four-plate dinner from Cappadocian cooking.
This month's guest at our first-Thursday vineyard region evening is Cappadocia. Our sommelier Defne Aral uses photographs to talk about the region's volcanic tuff soils, the effect of altitude on the grapes, the story of the Emir grape and the rock cellars. Then comes a four-plate dinner from Cappadocian cooking by Chef Barış Okyay: clay-pot mushrooms, stuffed courgette flowers, house mantı and a molasses dessert.
The evening starts at 20:00 and lasts about two and a half hours. There are 30 places at long tables. The event is for guests aged 18 and over; drinks are not included in the menu price.