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Turkey is one of the world’s largest producers of grapes, but wine consumption in the Muslim country has been growing very slowly, although the industry has been booming in the last two decades. The technological level of the industry meets world standards, and Turkish wines take part in international competitions and receive gold medals. The main buyers of products of Turkish enterprises are Germany, Belgium and the USA.
History of winemaking in Turkey
On the territory of modern Turkey – the Anatolian Peninsula – wine producers as early as the sixth millennium BC. The development of winemaking in the region was strongly influenced by Greece, and references to Anatolian wines are found in the works of Homer. During the years of the Ottoman Empire, the use of alcohol was prohibited for religious reasons, so only a few Christian diasporas were engaged in making wine in the country.
In the XNUMXth century, the country’s government softened the bans, as wineries brought good income to the state budget. By the end of the century, Turkey turned out to be perhaps the largest supplier of wines to Europe during the phylloxera epidemic, which destroyed most of the plantings. High-quality wines from Erdek, Mytilini and Samos participated in the Parisian exhibitions and were awarded several gold medals.
The profession of a winemaker remained unpopular in the country until the formation of the Republic of Turkey in 1923, when the ban on alcoholic beverages was lifted. President Mustafa Kemal Atatürk ordered the revival of the industry and established a state monopoly on the production of alcohol in the country. In subsequent years, wineries were opened in Tekirdag, Izmir, Ankara and other large cities, and in the 1960s, mass production of wine with cognac began – an analogue of the French Pinot de Charente.
The industry has long belonged to the state, but in recent years, private wineries have been actively opening in the country. Development is hampered by a lack of government support and high taxes. Interest in Turkish wines began to grow from the mid-1990s due to increased mobility of people and the growing popularity of foreign travel. Turkish manufacturers rely on the premium segment and are actively working to improve the quality of their products.
Features of Turkish viticulture
Turkey is in fifth place in the world in terms of grapes grown, but the quality of raw materials twenty years ago left much to be desired. The country did not have the concept of a protected geographical name, there were no state standards and approved production methods. Since the 2000s, the situation in the industry began to improve – both European and local varieties are cultivated in Turkey, and the release of a number of premium and rare wines is limited.
The main agricultural regions are Thrace, the Aegean, Black Sea and Mediterranean regions, as well as Anatolia. In total, more than a thousand varieties of grapes are grown in Turkey, but only a small part of them are suitable for winemaking.
The most interesting types:
- Papazkarası (Papaskara) – considered one of the best, used to make the wine of the same name;
- Yapıncak (Yapindzhak) – grapes with high acidity and aromas of apple, pear and quince;
- Bogazkere (Bogazkere) – dark red berries with the taste of figs and dried fruits;
- Okuzgozu (Okyuzgozu) – has a very large size and a pleasant fruity taste.
Previously, Turkish farmers cut down vineyards and planted olive groves if they saw that the crops did not bring income. Now the situation has changed – wineries are expanding their planting area, growing organic grapes.
Types and producers of Turkish wines
Turkish wines are predominantly blended and dry. Many enterprises make their products from fruit raw materials: blackberries, pomegranates, mulberries and apricots. Dessert and high-quality sparkling wines are practically not produced in the country due to lack of experience in this area.
Popular types of Turkish wines:
- Trakya – white and red Thracian wines with moderate alcohol and sugar content;
- Buzbag is a ruby-colored, high-tannin Turkish wine from the Bogazkere grape, sometimes made from very ripe berries already frozen;
- Kalecik Karası – premium dry red wine with fruit, vanilla and cocoa aromas;
- Çalkarası – made from the same grape variety grown in the vicinity of the village of Gemce in the western part of Turkey, it has a fresh berry flavor.
Most of the producers are small family wineries that produce products in small volumes, but there are also large enterprises that have been operating for about a hundred years. Turkey is actively developing wine tourism; separate routes have been developed for guests of the country, which include visiting 5-6 wineries.
Kavaklıdere
One of the oldest wineries in Turkey, Kavaklıdere is located in Ankara and is named after one of the districts of the city. The company owns 652 hectares of vineyards, the plant has been operating since 1929. The manufacturer produces 66 types of wines, many of which are awarded medals at international competitions. Kavaklıdere products are more known to Russian buyers than others, as they are presented in wine boutiques selling rare alcohol.
Well-Known Brands:
- Egeo – dry wines from European grape varieties, aged in French oak barrels for at least 6 months;
- Prestige is the most titled series, including wines from local grape varieties: Narince, Boğazkere, Öküzgözü. Aging period – 10 months;
- Kavaklıdere 1929 is a limited edition of premium wines with the date of bottling on the label.
The structure of the first private manufacturer in Turkey includes three enterprises that are open to tourists as part of the Kavaklıdere Vintage Trips. The manufacturer regularly holds educational seminars and publishes the oenological magazine Karaf.
Doluca Winery
The company was founded in 1926 by Nihat A. Kutman, who was the first Muslim to enter the industry. The entrepreneur studied under the program of the Geisenheim Institute of Oenology in Germany and organized work in the best European traditions. Since 1990, Doluca has been implementing a project called Sarafin, which involves the creation of prestigious wines from Sauvignon Blanc, Chardonnay and Merlot grapes. The company produces 14 million bottles of products per year.
Well-Known Brands:
- Sarafin – top wines, limited editions, the line includes brands such as Merlot, Fume Blanc, Chardonnay and Rose
- Karma – premium blend wines aged for at least a year in French oak barrels;
- DLC – the line includes wines with different aging periods from local and European grape varieties.
The Doluca Winery in Istanbul covers an area of 52 square meters, and the winery in Tekirdag is considered one of the outstanding examples of industrial architecture in Turkey. The objects are included in the routes of wine tours.
Wine drinking culture in Turkey
The tradition of drinking wine in Turkey is not developed. Favorite drinks of the local population are aniseed raki and beer. Owners of small cafes prefer to refrain from buying a license to sell alcohol due to the high cost of permits. Due to high excises, the markup on wines can reach up to 700%.
However, since the 2000s, domestic consumption of wineries’ products has been on the rise. Manufacturers give recommendations on gastronomic combinations, but they are no different from European ones. Experts believe that the Turkish wine sector has great potential for expansion, but so far it lacks support at the state level.