Turkish wines, a class apart.

Before my trip to Turkey, I read an article by Liza B. Zimmerman for Forbes that left me very intrigued about the wines produced in that region. Turkey has been, within the history of humanity, the cradle of many civilizations. The Hittites, Indo-Europeans of the second millennium (1660-1190 BC) founded a federative empire with its center in Anatolia, which was always an essential and continuous center within the production and promotion of vineyards and wine since its mythological origins.

Historians point out that winemaking took its roots in that region some 6,000 years ago, and archaeologists have found elaborately crafted wine glasses in Hittite burial chambers around Ankara dating back to 2000 BC. The Phoenicians, accomplished sailors, built their wealth by establishing a thriving wine trade between the shores of the Aegean and Mediterranean Seas.

Turkey has long been producing brilliant wines in a number of regions. Unfortunately few of the smaller-production wines make it out of the country. Also, sadly, given the conservative state of the country’s current government, much of its local grape production is used for table grapes and not made into wine. However many of these wines are stunning, made from ancient and unique grape varietals and are incredibly food friendly. Not only do they pair well with Turkish yogurt-fueled dishes and roast lamb but they would also be dynamite with a Tuesday night pizza.

Turkey is the third largest producer of table grapes and the world leader in the production of raisins. However, most of the wine production is exported to European countries. There are currently six wine-producing areas: Aegean Sea, Black Sea, Anatolia, Mediterranean Region, Central Anatolia and Southeastern Anatolia being the most important wines: Kayra, Trakia, Doluca, Buzbag and Musket.

Turkish wine has come a long way to this day. It began to grow thanks to young people, eager to learn about it. The Turkish government also contributed to this growth, mainly from the 90's, when small producers began to make quality wines.

Turkey's signature strain is Kalecik Karasi, which was almost extinct but was saved thanks to the efforts of agronomy students. This red grape is highly appreciated by connoisseurs thanks to its aroma and flavor. It gets along well with demanding palates and not so much with tolerant ones.

AROMAS OF DELIGHT

Turkish wines are characterized by their great variety. In addition to white, pink and red, there are different aromas and exotic flavors. Its excellent tannins (in terms of the reds) and its balanced acidity, as for the whites, together with the floral, citrus and mentholated aromas, give us a dialogue about the richness of its vines and its winemaking tradition.

Among the leading brands is Kayra. It produces its wines in the Elazig factories, built in 1942. Also in the Sarkoy factories, built in 1996. These wines are attractive not only for the aromas and flavors, but also for the elegant labels and designs of its bottles, with a version modern symbols that come from the time of Ancient Anatolia.They do not lag behind in the manufacture of Raki, a brandy made with fresh grapes, raisins and anise, which is later distilled. Kayra has developed an imagination in its products to satisfy the most demanding palates and wines worthy of the most complex dishes. Some are cool, subtle. Other complexes of great structure. They are wines that make up your kitchen: spicy, tasty, abundant and sweet.

If you enjoy a glass of wine as much as I do, then Cappadocia is a place for your bucket list. This is a magical place not just for the fairy chimneys and balloons... Amazing wines are produced here by four main local wineries: Turasan, Kocabağ, Kapadokya, and Şenol. The soil found in the region is sand, sandstone, and decomposed volcanic tuff, the latter contributing to good quality grapes hence to exceptional wine! Quick tip: if you want to taste the regional terroir and enjoy the night, I recommend you the famous wine houses of Ürgüp, local wines are served to visitors in authentic terracotta decanters and ceramic goblets.

And that's a wrap for today. See you all here next Wednesday to continue exploring the vast world of wine!