Whilst Turkey is not synonymous with wine production today, it has played a key role in the history of wine and is possible one of the first wine producing countries. It is actually home to around 600 to 1,200 native varieties of the European grapevine, although fewer than 60 of these varieties are grown commercially. Turkey is the world's fourth-leading producer of grapes with more than 1,500,000 acres planted with vines, but unfortunately almost 97% of them are used as table grapes and for raisins. This is largely due to the fact that Turkey is a Muslim country and Islamic law prohibits drinking alcohol. Nevertheless, Turkey’s first president, Mustafa Kemal Ataturk, recognised the potential of the country’s grape production and established the first commercial winery in 1925.
The Ideal Climate for Wine
The sheer size and geography of the country allows for a varied climate and a diverse variety of wine regions. The Thracian region, which runs along the Sea of Marmara has a Mediterranean climate and produces around 40% of the country’s wine. The region running alongside the Aegean coastline close to Izmir, has a more pronounced Mediterranean climate and produces 20% of the country's wine. The remainder of the country has pockets of wine growing areas scattered throughout with Central Anatolia being the most difficult region to produce wine because of its winter climate. Vineyards of the Euphrates valley, the alleged site of Noah’s vineyards mentioned in the ninth chapter of Genesis are centred on Elazig, Malatya and Diyarbakir. Grape Varieties
There are some excellent local grape varieties, but sadly, it is the European varieties that are still most popular and this has lead to Turkish grape wines costing more than imported wines. Local Turkish grapes include the Yapincak grown in the area around the Sea of Marmara, produces a table wine of middling quality. Papazkarasi grapes from the Thracian region in particular the provinces of Edirne, Tekirdağ and Kırklareli produces a well blended wine with the Melen, Yazgan and Sevilen wineries each producing some excellent brands from this grape. The Sultaniye, which is a fleshy seedless, white grape low in acidity, is grown around Denizli and Manisa. Wine derived from this variety is light, subtle and smooth and slightly sweet in taste with an aroma of spice and fruit. Some of the best examples are Kavaklidere's Special White and the wineries Sultaniye selections and Çankaya coupages, Doluca's Domisec and Villa Doluca White, The Okuzgozu grape is grown at the certificated vineyard of Okuzgozu vineyard in Elaig close to the River Euphrates in the south east of the country. The wine it produces is a dark almost purple colour with a medium body, soft tannins and a rich aroma of red berry fruits. It is a wine, which ages very well and is at its best anytime before it reaches 8 years in age. Bogazkere grapes grown in Eastern Anatolia close to the River Tigris produce wines with a strong body and an enjoyable and long finish. They are dark red in colour with strong, rich aromas of spices and red fruits and they age well up to 10 years. Calkarasi hailing from the Cal Plateau in West Anatolia’s Denizli Province where the grape is grown 
on sandy and less fruitful soil at an altitude of 650 to 1,200 m. It is a juicy, pulpy grape, which when it ripens consists of a perfect acidity. It is used in abundance by the local wineries of Pamukkale and Kop and it lends itself particularly well to rose wines. Kalecik Kalkarasi is the only grape grown in Central Anatolia and its name derives from the town Kalecik where it grows profusely at an altitude of 1,000 m in a varying climate. This vine has grown in this area since the Hittite period around 3,500 years ago and this grape produces a full bodied, light coloured wine with its own unique aroma, which makes it Turkey’s most expensive wine. Narince, which grows around North Central Anatolia particularly in the town of Tokat. It has a greenish yellow colour with strong aromas of flowers and fruit. Emir is the most common grape variety found in Cappadocia, located in Central Anatolia in an area often dubbed the 'Land of Fairy Chimneys.' It grows amid sharp temperature changes on the Anatolian Plateau at an altitude of around 1,200 m. Emir is a juicy, white grape harvested towards the end of September. It produces great dry wines, yellowy green in with a high degree of acidity. It has a delicious aroma of green apples and makes a fantastic sparkling wine, which is best drunk whilst young. More recently renowned international grape varieties such as Riesling, Muscat, Trakya, Gamay, Misket, Cabernet Sauvignon and Merlot to name but a few have made an appearance on Turkish soil. Wine Production Today
Wine production is once again thriving in Turkey. The largest Turkish winery belongs to the former state-owned monopoly Tekel. The first privately owned boutique winery was Thrace’s Sarafin on the Gallipoli Peninsula. Others include Doluca in Thrace and Kavakildere in Anatolia. Turkey has had its greatest international success with its red wines reflected in the awards won by Doluca and Kavaklidere wineries. The best way to taste the best of Turkish wine is to buy a bottle rather than rely on a glass of house red or white in your hotel or local restaurant, where you will more often than not be served with a low quality blend of wines. Award Winners
Kavaklidere and Doluca are the largest privately owned wineries in the country and have won many prestigious international awards from the Challenge International du Vin, France, the Vinalies Internationales, France and the Monde Selection, Brussels to name but a few.
Doluca’s award winners include:
Villa Doluca Red '01
Özel Kav Boğazkere-Öküzgözü '01
Doluca Red '01
Özel Kav Boğazkere-Öküzgözü'00
Villa Doluca White'02
Safir'96
Moskado'98
Safir'99
Moskado'01
Kavaklidere’s gold and silver medal winners include:
Selection Kırmızı '95
Özel Kırmızı '96
Yakut '98
Sultaniye '98
Selection Beyaz '97
Altın Köpük '97
Muscat, '97
Selection Kırmızı '97
Özel Kırmızı '98
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