Winemaking in Turkey

 

The place of wine in Anatolian lands has a history of thousands of years. Geographically, Turkey is one of the most suitable countries for wine production. Grapes are gushing out of all but 2 of the 7 regions in Turkey. According to the 2010 data of the International Food Organization (FAO), Turkey ranks fourth after France, Italy and Spain in terms of vineyard areas. However, only 2.5-3 percent of these grapes produced are used in winemaking. However, with the establishment of many wine factories in our country in recent years, wine consumption has increased at the same level. Wine exports have increased in recent years. This gives hope for the future of winemaking in Turkey.

 

Papazkarası, Gamay, Cinsault and Semillon are among the most produced grape varieties in the Marmara region. Especially in Şarköy and Mürefte, consumption of grapes and wine is quite common. Many wineries are located in these locations. In Çanakkale and Bozcaada, grapes called Vasilaki are used to make sweet white wines and Kuntra are used to make red wines.

 

Emir grapes are used in the production of juicy and white dry wines within the borders of Nevşehir province in the Central Anatolia and Black Sea regions. Dimrit and Şıradar grapes are used as bulca in red wine production due to their low acidity and high sugar content. Kalecik Karası, which is accepted as the best quality red wine grape variety in Central Anatolia, is one of the other grape varieties grown in the region.

 

When talking about the Aegean region, the first thing that comes to mind is Şirince, which is famous for its fruit wines. Although it may seem insignificant by many wine lovers, wine can be made from all kinds of fruits in Şirince. Cabarnet Sauvignon, which grows easily in all climates, especially Carignan, a red grape type grown in the south of France and Spain, Alicante Bouchet with low alcohol and acid content, Shiraz with intense aroma in dark red, Bornova Musket with aroma and fruit scents in white wine, and very rare grown Foça Karası is one of the other grape varieties produced in this region. In recent years, wine and grape production has come to the fore in İzmir's Urla and Çeşme coasts. In Denizli, another city in the Aegean Region famous for its wine, Çal Karası and Sultaniye grapes, which are used in the production of rose wine, come to the fore.

 

Öküzgözü, which is the most precious red wine grape of Anatolia, is grown in Elazığ and Malatya in Eastern Anatolia and Southeastern Anatolia Regions. The Boğazkere grape grown in Diyarbakır, on the other hand, stands out with its taste, which is especially liked by wine lovers, due to its high amount of tannic acid. The wines produced in Mardin and Midyat, which have come to the fore with their wine tradition for thousands of years in the Eastern and Southeastern Anatolia regions, are produced by the Assyrians who live in this region and are made with the local grape varieties Mazruna and Kerküş.

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