While Turkey may not be as widely recognized as some of the world's prominent wine-producing nations, it boasts a rich winemaking history that dates back millennia. The official inception of commercial Turkish winemaking occurred in 1925, initiated by Turkey's first president, Kemal Atatürk.
The Diverse Climate of Turkey's Wine Country
Turkey stands among the largest global grape producers, exporting to countries with less favorable climates. The vineyards are strategically located across various climate zones, with 60% of the production concentrated in coastal regions, including the Sea of Marmara, the Black Sea, and the Mediterranean. These areas experience mild winters and warm summers, ideal conditions for cultivating flavorful and succulent grapes.
Embark on a Wine Tourism Adventure
Experience the vibrant culture of Turkish wine through tastings offered in all major wine-producing regions, including the bustling city of Istanbul. Local specialties, varying by region, complement the wine, providing a unique culinary experience. To fully immerse yourself in Turkey's wine tradition, follow one of the designated wine routes designed specifically for tourists. Among the most popular are the South Izmir Wine Route and the Aegean Wine Route, offering not only culinary delights but also a historical journey with numerous archaeological sites along the way.
Exploring Turkish Wine Regions
The Aegean wine region, near the renowned city of Izmir, stands as Turkey's largest wine-producing area. Following closely is the Mid-Eastern Anatolia wine region, succeeded by the Marmara wine region and the Mid-Southern Anatolia wine region. Together, these regions contribute to 90% of Turkey's grape production, although only two-thirds are suitable for winemaking. For instance, the Anatolia wine region produces the Sultaniye grape, primarily for raisins rather than wine.
Savor the Finest Wines
Delight your palate with some of Turkey's most beloved wines. Emir, a light white wine indigenous to the Anatolia wine region, pairs exquisitely with appetizers and vegetarian dishes like Tzatziki, Babaganoush, or Hummus. Another gem is Kalecik Karasi, a lesser-known grape outside Turkey, producing a medium to full-bodied red wine that complements hot Mediterranean-style dishes. For the pinnacle of Turkish winemaking, indulge in wines crafted from Okuzgozu, a dark-skinned grape flourishing in the Anatolia wine region. Its distinctive acidity and cherry aroma are best experienced when paired with a succulent lamb dish.
