World Spirits

Turkish Wine

Turkey

The Anatolian revival: Turkish wine — from the Aegean (Urla's reborn vineyards), Cappadocia's volcanic tuff (Emir whites), and the ancient grapes Öküzgözü (Elazığ), Boğazkere, Narince and Kalecik Karası — Turkey is one of wine's birthplaces (the Taurus foothills) and a top grape-growing nation…

What it is

The Anatolian revival: Turkish wine — from the Aegean (Urla's reborn vineyards), Cappadocia's volcanic tuff (Emir whites), and the ancient grapes Öküzgözü (Elazığ), Boğazkere, Narince and Kalecik Karası — Turkey is one of wine's birthplaces (the Taurus foothills) and a top grape-growing nation that drinks little of it. Origins: winemaking around Mount Ararat and southeast Anatolia is Neolithic; Hittites codified wine laws; the modern quality era (Doluca 1926, Kavaklıdere 1929) rebuilt after the population exchanges. Made from: native grapes across seven regions. How it's made: 1) Grow from Thrace to the Euphrates. 2) Modern wineries blend science with amphora experiments. 3) Serve with kebabs and meze. Served: at Istanbul wine houses and Urla's wine route. Flavor: Öküzgözü fruity; Boğazkere tannic ('throat-burner'); Narince elegant. Strength: 12.5-14%. Culture: wine is Turkey's quiet renaissance — the vines outlasted empires. See also: Rakı.

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