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Indigenous Wine Grapes of Turkey

Posted By Tuncel Toprak On February 12, 2010 @ 1:28 pm In Cafés,Restaurants | 3 Comments

Wine-making in Anatolia dates back 6000 years. Today, Turkey is a world leader in grape production. But the bad news ( for wine lovers of course ) is that only 5 percent of the production is used for wine making. The rest, we consume dried and fresh — I love fresh red grapes. Not surprisingly, there are a number of indigenous wine grapes of Turkey which should be on your check list if you are a wine lover. In a restaurant, try to order your wine by understanding what kind of grapes and flavour it has.

Turkish White Wine Grapes


  • Grown in Central Anatolia
  • Refreshing and easy to drink
  • Suitable for producing dry, primeur and sparkling wines
  • Wines of this kind are greenish-yellow


  • Grown in the Tokat region for its sandy soil
  • Often consumed as table grape
  • Narince is good for dry white wine with a balanced structure
  • Wines of this kind are greenish-yellow when young and have  a fruity aroma


  • Globally known as Sultana
  • Seedless grape grown in the Aegean region
  • Sultaniye wines are light with fruit aromas
  • Not suitable for aging, should be consumed within a year of bottling


  • Grown around Izmir
  • Most aromatic of the white grape varieties
  • Both dry and sweet wines from Misket should be tasted

Turkish Red Wine Grapes

Bogazkere (Boğazkere)

  • Grown in Southeast Anatolia
  • One of the best native grapes in Turkey
  • Has high tannin
  • Strong body and the potential to age
  • Boğazkere is traditionally blended with Öküzgözü grape

Okuzgozu (Öküzgözü)

  • Grown in Elazig
  • The wines from Öküzgözü carries floral and fruity aromas
  • Medium body and soft texture

Kalecik Karasi (Kalecik Karası)

  • Grown in Ankara region
  • Kalecik Karası produces medium-bodied wines with red fruit aromas
  • Suitable for aging (preferably 5 years)

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