While once one of the earliest regions for wine production, Turkey is often looked over in the oenophile world, passed over for the likes of France and Italy. Today, Turkey is fourth in grape production with around a thousand varieties indigenous to the country though less than a hundred are available on the commercial market. Despite Turkey’s long-standing tradition and its prevalence of source materials, the country established its first winery for commercial interests in just 1925.
Thrace
Thrace is the primary wine region of Turkey, accounting for 40 percent of wine production. With its proximity to Bulgaria and Greece, the grapes are treated to a mildly Mediterranean climate, creating finely balanced wines with an enlivened palate ranging from brightly acidic whites to robust reds.
Aegean Coast
The Aegean region produces an estimated 20 percent of the country’s wine, and the dry climate coupled with mild winters allows for a lengthy growing season that lends its character to well-balanced dessert wines, off-dry whites with floral noses and honeyed palates and unctuous Chardonnays.
The majority of the remaining wine production occurs the Anatolia regions. Central Anatolia requires a deft hand to produce wine as production occurs several thousand feet above sea level where bitter frosts make growth difficult; however, the length of sun these grapes receive in the summer ensures a worthwhile harvest despite the labor involved. The famed Kalecik Karası of this region is considered one of Turkey’s best wines, despite the grape once being on the brink of extinction, and is notable for its full-bodied balance of fruit and chocolate with a nevertheless smooth finish. Eastern Anatolia is home to one of the oldest wine regions in history and is the primary location for growing Boğazkere grapes, noted for their robust body and long fig finish with warm spices blending through the palate.
English: Turkish wine regions map (Photo credit: Wikipedia)
Future of Turkish Wine
Despite the relative obscurity of Turkish wines to the rest of the world, Turkish wines have secured over 500 medals in the past couple years, showcasing Turkey’s heritage as the possible birthplace of wine to fans the world over. Unfortunately, wineries in Turkey have been hit with new regulations that make turning a profit difficult, and many wineries have had to limit their selections or close down. With an uncertain future, Turkey must rely on exports more than ever to sustain its revitalized industry and help support a tradition that reaches back thousands of years.
