Wine expert Doğuhan Atış writes about the ideal wine bar with its menu, service and equipment.
What draws me to wine, what makes it special, is its unpredictability, the thrill of not knowing what to expect and the constant surprises it brings. Every bottle has a unique story, developing its own character and personality over time. No two are alike. This individuality makes wine unlike any other drink and creates an endless world of knowledge, where there’s always something new to learn.
For those who appreciate wine, the excitement it stirs naturally leads to a desire to share. Wine is a drink best enjoyed in good company. This feeling isn’t exclusive to wine; when you meet someone who shares your passion, a special connection forms instantly, almost like speaking a secret language. The enthusiasm is mutual, reflected in a shared sparkle of understanding.
In my ideal wine bar, the staff would engage with me, sharing stories about new wines and the people behind them. We’d discuss how familiar wines change from vintage to vintage and explore the reasons behind those changes. Their passion and curiosity about wine would be contagious. To achieve this, wine bars should hire passionate, knowledgeable staff, provide supportive working conditions, and encourage ongoing learning through tastings and certifications.
Building a dedicated, knowledgeable, and genuine team is the first priority. And what wines will this team serve?
How to Create Ideal Wine List?
Another key aspect is the breadth and variety of the wine menu. To truly embody the concept of a wine bar, you need a strong and distinctive wine selection. This means offering unique, high-quality products that aren’t found elsewhere. The menu should feature a diverse range of sparkling, white, orange, rosé, red, and dessert wines to cater to different tastes. However, this variety should have some focus—for instance, specializing in natural wines and offering only those. Initially, by a broad menu, I mean a plentiful selection of wines available by the bottle. But that’s just the first step. The second phase, and a distinguishing feature of my ideal wine bar, is a generous selection of wines by the glass.
As we discussed, a wine bar is all about sharing. How many wines can a wine lover, eager to share the experience, truly explore if they’re limited to opening full bottles without a large group? If you have 500 bottles on the menu but only offer 3 by the glass, you’ve missed the mark. A great wine bar should have a wide array of wines by the glass, even featuring rare or unique options not easily found elsewhere. These selections should be regularly updated to keep things fresh. Additionally, using tools like Coravin* to serve hard-to-find, expensive, or aged wines by the glass would elevate the experience.
Proper Wine Service
In summary, the second essential element is an expansive wine menu paired with a robust selection of wines by the glass. Now, let’s consider the next question: How should these wines be served?
The answer to this question is closely tied to the first. If the wine bar staff are knowledgeable, they’ll serve the wines properly. At the very least, they’ll explain why a wine should be served a certain way and ask if the customer prefers it that way. For instance, an unoaked white wine is served at a different temperature than one aged in barrels. Some orange wines should be served at room temperature, like red wine. Light reds are best enjoyed slightly chilled, while bold reds should be aerated before serving.
Best Wine Equipments
Additionally, my ideal wine bar would invest in high-quality glassware. The team should check the condition of opened bottles before serving them the next day, ensuring only the best is offered. They should also have the right equipment to aerate and chill wines as needed.
In short, the third essential element is serving wines in a way that enhances the experience—at the right temperature, in the right glass, ensuring maximum enjoyment.
Aperatif Ideas
As we near the end, let’s address the question, “What to eat with wine?” For me, it’s all about simple, high-quality food. Excellent sourdough bread is essential. Pair it with a variety of spreads, both sweet and savory, along with artisanal deli products and delicious cheeses. That’s all I need. Hot food isn’t a priority, though a few simple hot and cold appetizers or snacks would be a nice touch—but not a necessity.
Here’s a summary of what I envision for my dream wine bar:
• A genuine, knowledgeable team,
• A diverse and extensive wine menu, with many options by the glass,
• Wines served at the right temperature and in the right glassware,
• High-quality sourdough bread, charcuterie, and cheese.
While music and venue design matter, I’m open to various styles. What truly matters is stepping into a space that feels cozy and soulful, where I can relax and enjoy the company of good people.
Do I expect other drinks in my ideal wine bar? Absolutely. A few craft beers and classic or signature cocktails are a must—for both the friends I cherish and those who may not be wine enthusiasts but are brought along by their wine-loving companions. A curated selection of spirits would also be welcome, with a focus on whiskeys with a wine barrel finish, mezcal, and rum. However, I’m open to someone else’s choices if they offer something different.
Now, you might be wondering why I’ve shared all this. Let me explain. In the coming weeks, I’ll be dividing Istanbul into its “European” and “Anatolian” sides and writing articles reviewing the wine bars in each. By the end, we’ll have a comprehensive and practical guide to Istanbul’s wine bar scene.
*Coravin: A device that allows wine to be poured without removing the cork, keeping the wine fresh.
