Turkey has a lot of untapped potential in the winemaking industry. Turkey is just the 43rd-largest producer of wine and the sixth-largest producer of grapes. Only around 2% of the grapes are turned into wine, which is unfortunate given that 70 million litres of wine are produced annually. It's depressing, given how many grapes are grown in Turkey that aren't available elsewhere. In addition, the Turkish wine business is demonstrating incredible ingenuity by winning an incredible amount of international accolades.
Turkey's principal regions for grape cultivation and wine production include Cappadocia, Aegean, Thrace, Central, and Eastern Anatolia, with many commercial and private vineyards.
If you are a wine enthusiast or know a sommelier, you might want to explore a whole new universe. Below are the top Turkish wines. These are a few magnificent alcohols found in Turkey's unique wine landscape.
7 Turkish Alcohol Varieties To Try
Öküzgözü
A native red grape from Turkey, Öküzgözü has great promise. It is native to the province of Elazığ, but it is commonly cultivated in other wine-growing areas. In addition to being frequently combined with native Boğazkere, the grape is frequently turned as a varietal.
The latter will enhance the blend's body and tannin content. The ruby red wines from Öküzgözü have a delicious smell that is reminiscent of cherries and raspberries. They frequently have herbal undertones, while oak-aged varieties have jammy aromas reminiscent of spices, leather, and ripe fruit.
Papazkarası
Papazkarası, also known as Papaskara, is a Turkish grape grown in Central Anatolia and Marmara. This vine typically produces juicy, vibrantly coloured red wines with a high alcohol concentration and good acidity. The scents are reminiscent of red and dark berries, with faint notes of pepper and spices.
The wines are adaptable and can be aged in oak barrels, though they are often drunk young. Because they are fruity and palatable, they go well with vegetables, poultry, pigs, and lamb. According to some theories, the grape may have originated in Greece, and it is still occasionally grown under Kara Papas.
Kalecik Karası
Kalecik Karası is a native Turkish grape that most likely came from Central Anatolia's Kalecik area. The grape is slowly becoming more well-known abroad, but it is not well-known outside of Turkey. It is regarded as one of Turkey's best grapes.
Light to medium-bodied wines, frequently characterised as a hybrid of Gamay and Pinot Noir, are produced by Kalecik Karası. They usually smell like red berries and have a cherry-like hue. They have a silky, smooth palate with mild tannins and decent acidity.
Boğazkere
Although it originated in Diyarbakır, the native Turkish grape known as boğazkere is planted throughout the country. Most famously, the grape is used to make strong, tannic wines. Due to its unique flavour, it frequently adds body and structure to blends.
It is mostly mixed with the fragrant Öküzgözü. The full-bodied wines of Boğazkere have good acidity and gripping tannins. Their fruity perfume, which is usually reminiscent of cherries, raspberries, and blackberries, is sometimes complemented by spice, tobacco, leather, and cocoa notes.
Narince
Although grown in many places, the native Turkish grape known as naringe is primarily linked to Tokat, Anatolia. The adaptable grape Narine is frequently influenced by terroir, but it primarily yields medium-to-full-bodied wines with floral and fruity notes.
Usually exhibiting floral and citrus flavours, these straw-coloured wines are reminiscent of pear, quince, grapefruit, lime, and acacia. They are typically well-balanced with alcohol and acidity, and ageing will frequently help them. Oak-aged versions are more sophisticated, with smells that develop into subtleties of oak, caramel, and vanilla.
Çalkarasi
The red Turkish grape known as Çalkarasi comes from the province of Denizli, specifically from Çal. Previously, it was mostly utilised in blends, but several producers have demonstrated its adaptable personality and enormous promise as a varietal wine.
It is mostly used to create superior rosés and fresh red wines. The wines of the Çalkarasi varietal are usually light to medium in body. They are distinguished by their sharp acidity and minimal tannin content. It has a delicious flavour and aroma reminiscent of raspberries, strawberries, and peaches.
Emir
Cappadocia is the native home of the white Turkish grape known as Emir. It yields crisp, clear white wines in all varieties and mixes. Emir is frequently praised as a premium Turkish vine that yields a wine of exceptional quality. It is also used to make sparkling wines and excellent dry wines.
Emir is usually used to produce vibrant, well-balanced wines with a hint of minerality. Generally speaking, they are sharp, bright, and acidic. They often combine apple, white fruit, citrus, and herbal notes on the scent. Emir-based wines are often consumed young, and the grape is frequently combined with Narince, another significant Turkish white varietal.