Despite some 1,250 grape varietals grown in the Middle Eastern country of Turkey, only a scant percentage is now produced as wine. Turkey may be viewed as a relatively progressive Muslim country compared to some of its neighbors, but alcohol consumption is still quite low. Long ago, this was the part of the world that pretty much invented wine. There is evidence of ancient wine-making equipment found in Turkey that is believed to be at least 6000 years old. Wine was banned entirely during the 500 years of the Ottoman Empire, starting in the early 16th century, save for the small percentages of Jews and Christians who were allowed to make wine for religious purposes. When the empire collapsed after World War I, it was the first Turkish president, Mustafa Kemal Ataturk, who founded the first commercial winery, Doluca, in 1925. Since then the industry has built up slowly, with mostly larger companies such as Kavaklidere, Pammukale, Mey Gida (formerly Tekel) and and a few boutique wineries.
Turkey’s wine industry is spread through five regions. The majority of wines are produced in Marmara and Thrace, Central Anatolia, and the Aegean coastal region. Others are produced on the Mediterranean coast and Southeast. The climates in these regions vary from hot and dry summers with mild winters toward the coast, and hot summers with cooler, wetter winters further inland.
With so many grape varieties, including a significant number of vinifera, grown in Turkey, producers have plenty of choices in what to cultivate as wine. The most popular indigenous white grapes are Nemir, Narince, and Sultana. Popular reds are Bogazkere, Kalecik Karasi, Karasakiz, Çalkarasi, and Öküzgözü. European grapes (though their predecessors might well have been born here) are on the rise, and are often used as blending components as well as single varietal styles.
Apart from what there is of wine to be had, Turkey has a national spirit called Raki. This is akin to Lebanese Arak - a grape pomace distillate flavored with anise seed. It is often served chilled as a meal accompaniment.
– Description from
Amanda Schuster
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