Dear Wine Lovers,We are pleased to present you a comprehensive outline of the history,

culture, geographical elements, and grape varieties behind the production of wines in Turkey.

Founded in 2008, Wines of Turkey is a non-profit membership driven organisation that supports and coordinates marketing activities to promote Turkey’s leading wineries in key international markets.

By increasing awareness and position of Turkish wines in the international market in line with the depth of history and culture, and high quality standards, we aim to spread the availability of the unique and pleasurable tastes of Turkish wines and terroir so that they will be experienced by wine lovers around the world.

We hope that this guide will give you a better perception of the scope and depth behind wine making in Turkey, and that you enjoy the finer tastes of Turkish wines.

Best Wishes,Wines of Turkey

Foreword

3 History

“One of the most richly varied” Turkish cuisine is rich and varied, from

Aegean olive oil based vegetarian dishes to the famous spicy kebabs of south-eastern Anatolia, and from dough/pastry based böreks, raviolis and pides, to tandır (lamb slowly cooked in earth oven).

The development of the Turkish culinary culture with its great variety can be linked to the variety of fare originating from the lands of Asia and Anatolia, the interaction with numerous different cultures over a long history, and the new tastes developed in the palace kitchens of the Hittites, Seljuk, Greeks, Persians, Roman, Byzantine and Ottoman empires.

Turkish Cuisine mostly comprises dishes with sauces prepared with grains, vegetables and meat; soups; cold dishes cooked with olive oil; pastry dishes and dishes made from wild greens and herbs. A series of health foods such as pekmez, yogurt, and bulgur have also been produced. The Turkish culinary culture reflects the changing tastes and flavors from one region to the next, from Northern Anatolia to Thrace, from South Eastern region to Aegean coast.

Turkish Culinary Art

Artichoke Filling Region: Aegean, Mediterranean

Ingredients: Artichoke, Rice, Olive Oil, Raisins, Dill, Parsley, Plums

50˚

30˚ ABYDOS

SAQQARA

BAB EDH-DHRA’

JERICHO

JAWA

HAMA HABUBA KABIRA

KURBAN HÖYÜK

HASSEK HÖYÜK

KORUCUTEPE

HAJJI FIRUZ TEPE

TEPE SIALK

GODIN TEPE

FARUKHABAD

SUSAD

TELLO

SHOMUTEPESHULAVERI

MINSHAT ABU OMARTELL IBRAHIM AWAD

CHOKH

ASLAN TEPE

URUK

NIPPUR‘EN BESOR

Turkey is situated between 30° and 50° latitude in the very Heart of the “Grand Terrain”.

5 History

Wine History in Anatolia

“The Neolithic Period” Vitis Vinifera’s Natural Distribution and Archaeological Discoveries.

Dr. Patrick E. McGovern, the Scientific Director of the Biomolecular Archaeology Laboratory for Cuisine, Fermented Beverages and Health at the University of Pennsylvania Museum in Philadelphia, and Dr. José Vouillamoz, who specializes in the study of the origin and parentage of grape varieties through DNA typing (or genetic fingerprinting) at the University of Neuchâtel in Switzerland, both asserted that the South East part of Turkey was the origin of grape seeds and grape domestication dating back to 9,000 BC.

“From the Bronze Age to Antiquity”The first traces of viticulture and

winemaking in Anatolia date back some 7,000 years. Wine had an indispensable role in the social lives of the oldest civilizations of Anatolia such as the Hattians and the Hittites. It was the primary libation offered to the gods during rituals attended by royalty and high governors. Provisions protecting viticulture in Hittite law, and the custom of celebrating each vintage with a holiday, suggest that wine was important to both ancient economies and ancient cultural practices.

To the Phrygians, who lived in Anatolia after the Hittites, wine was an essential part of daily life and an important element in their diet along with olive oil, fish, and bread. The Phrygians introduced wine to Greek colonists in Western Anatolia, and by the 6th Century BC wine was being exported as far as France and Italy from trading and production centres such as Tabae (Tavas, near the present day Pamukkale) and Klazomenai (near Urla) both in the Southern Aegean region and Ainos (Enez) to the north. Knidos (today’s Datça), on the southwest Mediterranean coast, and the island of Rhodes were also leading centres for the wine trade. One of the early Anatolian grapes, Misket, became known as Muscat in Europe. Another variety from Smyrna (today’s Izmir), was used in the production of the famous wine of Pramnios, which is mentioned in Homer’s Iliad.

“The Hellenistic Period Wine Regions”Izmir

“Pramneion, produced in the İzmir region, was a dry and full bodied wine with high tannin and alcohol.”

Illias Odysseia

Gallipoli“Phonecia colony Lampsakos (Lapseki) is

known for its wines.”Strabo, Geografia

Central AnatoliaIn the Galatia region of Central Anatolia,

sweet wine was produced called Scybelites. “Scybelites produced in Galatia always keeps

its freshness as the Halyntium wine of Sicily.” Gaius Plinius Secundus

6 History

From the Ottoman Empire to the Turkish Republic

Turkish tribes, who later arrived in Anatolia from Central Asia, enjoyed wine. Production continued even after Islam began to dominate the region, and a comfortable balance developed between Christian and Muslim inhabitants, with Christians, for the most part, producing the wine. During the long period of the Ottoman Empire (1299-1923), wine production and trade were carried out exclusively by non-Muslim minorities (Greeks, Armenians, Syrians, and others). However, what we today would call wine-bars, usually in Christian neighborhoods, were also patronized by Muslims.

During the Ottoman period, the general atmosphere of tolerance was interrupted from time to time by official prohibitions on the use and sale of alcohol. The prohibitions were always short-lived, initially being relaxed and then eventually lifted altogether. The reason behind this regular reversal of policy was economic since the tax collected from wine sales was an important source of income for the Ottoman treasury, and any long-term ban of alcohol sales contradicted state interests. Even during periods of prohibition vineyards were never uprooted and grape production was simply diverted to other

types of consumption. A ready supply of grapes enabled wine production to recover rapidly after each hiatus.

Wine production reached record levels and alcohol prohibitions ceased during the second half of the 19th century in the atmosphere of tolerance and freedom brought about by the Ottoman modernization movement. At the same time, European vineyards were being devastated byan epidemic of phylloxera (a vine-attacking insect) which reduced wine production dramatically. In order to meet the resulting surge in European demand, the Ottoman Empire’s wine exports increased substantially, reaching 340 millionlitres in 1904.

7 History

There was a considerable amount of wine production before World War I and the War of Independence in Turkey. However, the wars affected production negatively, especially in the Thrace and Aegean regions.

The production of all alcoholic beverages went under the control of the Government Monopoly in 1927, with the exception of wine, for which private production and the development of vineyards were still permitted. This was specifically done to develop and protect wine production. The only restriction, which in today’s terms could be called “controlled wine regions-appellation controllée”, was the permissions given to wine production in specific regions where wine grapes were being produced. In 1928, the government began to support wine producers with technical knowhow and partial financial support. There was also support with export tax exemptions and a support fee/kg.

M. Emile Bouffart was one of the first pioneering consultants who evaluated wines and the wine regions in Turkey. He also advised on where to develop wineries.

In 1946, there were 28 small sized wineries all around Turkey exploring the potential quality of wine production with different varieties and terroirs under the Government Monopoly.

Marcel Biron was one of the consultants working for the Government Monopoly and identifying different wine regions and wines in Turkey (1937-1947).

In the 1950’s, the Government Monopoly introduced French grape varieties for plantation in the Aegean and Thrace regions. Semillon, Clairette, Sylvaner, Gamay, Cinsaut, Pinot Noir and Cabernet Sauvignon are among the varieties planted and explored during this period.

Wine quality subsequently decreased because of the failure to implement this “controlled wine regions” policy as well as political changes in the 1960’s. Private producers stayed in the market throughout this period, but remained relatively small in size.

By the late 1980’s, as the Turkish economy began to integrate with other global economies and deregulation became more prevalent, the tourism sector also began to develop with a subsequent boost in wine sales. This was the impetus for the wineries to increase investment in their vineyards, with the introduction of latest technology, new machinery, and planting of international and local grape varieties to international quality standards.

The Turkish Republic

8 Today

Facts and Figures about the Turkish Wine Market (2013)

The total alcoholic beverage production in Turkey is 1,127 million litres.

Wine consumption constitutes 7% of total alcoholic beverage consumption, with beer at 88.6%, Rakı 4% and Vodka 1%.

Turkey’s wine production is around 65 million litres per year.

Wine exports, with a volume of 2.5 million litres and a value of comprise 4% of total production and a value € 7,910,000, comprise 4% of total production.

Turkey ranks 6th in the world for grape production with 4,264,000 tonnes produced annually and is the 4th largest grape growing area with 505,000 hectares after Spain, France and Italy. Turkey is also one of the founder members of OIV(International Organisation of Vine and Wine)

In Turkey around 2% of total grape production is used for wine making.

The consumption per capita is around 1 litre per annum.

Award Winning Turkish Wines (2011-2013)Between 2011 and 2013, Turkish Wines won

more than 1,000 medals (including double gold and regional trophies) in prominent competitions throughout the world. These years were the most successful years for Turkish wines to date. You may obtain 2011, 2012 and 2013 medal lists from the web site www.winesofturkey.org

Today

Medal Winning Percentage of WOT in UKCompetition Entries Medals %iwc 2012 109 75 69iwsc 2012 43 35 81decanter 2012 110 91 83

average percentage 78

10 Today

Wine Routes of Turkey

ÇERKEZKÖY

ANKARA

İSTANBUL

GALLIPOLIPENINSULA

TEKİRDAĞ

AVŞA

ŞARKÖYMÜREFTE

BOZCAADA

MANİSAAKHİSAR

AYDIN

ANTALYA

DENİZLİ

İZMİRURLA

FOÇA

KIRKLARELİ

Winery RegionCorvus BozcaadaFoça Winery FoçaKastro Tireli AkhisarLA İzmirYazgan İzmirNif Vineyards İzmirPaşaeli İzmirUrla UrlaMozaik UrlaSelendi ManisaPendore KemaliyeSevilen AydınProdom AydınPamukkale DenizliKüp DenizliLikya Antalya

Aegean Route

Winery RegionDoluca ÇerkezköyBüyülübağ AvşaArcadia KırklareliChamlija KırklareliBarbare TekirdağUmurbey TekirdağGülor ŞarköyKayra ŞarköySevilen MürefteAral MürefteGali GallipoliSuvla Gallipoli

Thrace Route

Winery RegionKavaklıdere AnkaraVinkara KalecikKocabağ Nevşehir (Cappadocia)Cotes D’avanos Nevşehir (Cappadocia)Diren TokatKayra Elazığ

Middle & East Anatolia Route

ANKARA

KALECİK

NEVŞEHİR(CAPPADOCIA)

KAYSERİ

TOKAT

ELAZIĞ

DİYARBAKIR

MALATYA

12 Today

Eco-Regions and Biodiversity of Turkey

General Information on Biological Diversity in Turkey

Turkey, bridging Europe and Asia, is surrounded by seas on three sides and has altitudes ranging from sea level to mountain ranges over 5,000 metres. These ecological characteristics result in a variety of climatic conditions through the country giving it a biological wealth much richer than any of its neighbouring countries. This ecological mosaic provides nesting and breeding areas for thousands of fauna and flora species. Two of the four migratory routes of West Palaearctic Region pass over Turkey.

More than 11,000 plant species, of which 3,000 are endemic, have been identified in Turkey. It has also been estimated that some 80,000 animal species are to be found in Turkey.

Ecosystem Diversity Turkey has the three biogeographically

different regions of Europe-Siberia, Iranian Turan, and Mediterranean, which each have their own particular ecosystems and transition zones. Economically the most important ecosystem is that of the steppe grassland plains where most of the crops are grown for food supply. In addition to many species found here, the wetlands of Turkey also provide vital nourishment, and reproduction and nesting places for many species. Turkey’s diverse ecosystems clearly provide essential support for endangered and endemic species.

Genetic Diversity Turkey is at the crossroads of two

important Vavilovian gene centres, those of the Mediterranean and the Near East, of which both are important for the origin of field crops as well as horticultural plants. Some of the cultivated plant species originating in Turkey are Linum, Allium, Hordeum, Secale, Triticum, Avena, Cicer, Lens, Pisum, Vitis, Amygladus, Prunus, Beta, etc. There are 5 “micro-gene centres” in Turkey (Harlan 1951). These are:

Thrace-Aegean : bread wheat, durum wheat, poulard wheat, club wheat, einkorn wheat, lentil chickpea, melon, vetch, lupine, and clover.

South-Southeastern Anatolia: emmer wheat, einkorn wheat, Aegilops speltoides, squash, water melon, cucumber, bean, lentil, broad bean, grapevine, and forage plants.

Samsun, Tokat, Amasya: numerous genera and species of fruits, broad bean, bean, lentil, and several forage legumes.

Kayseri and surrounding region: almond, apple, pea, fruit species, grapevine, lentil, chickpea, alfalfa, and sainfoin.

Ağrı and surrounding region: apple, apricot, cherry, sour cherry, forage legumes and watermelon.

Species DiversityTurkey has 75% of the total number of plant

species found in the whole of Europe. Among continental countries, Turkey ranks 9th in terms of biodiversity richness with over 33% of its flora being endemic. Cherries, apricots, almonds and figs all originated in Turkey. Turkish flora includes many wild relatives of and genetic affiliations with important domestic species (e.g. wheat, chickpea, lentil, apple, pear, apricot, chestnut, and pistachio). Turkey is also home to a number of ornamental flowers, the most notable being the tulip.

14 Today

Istanbul is the only city in the world located on two continents, Europe and Asia. In its thousands of years of history, it has been the capital of three great empires : Roman, Byzantine and Ottoman.

The oldest known human settlement in the world is located in Catalhöyük, Turkey, dating back to 7,000 B.C. The earliest landscape painting in history was found on the wall of a Catalhöyük house, illustrating the volcanic eruption of nearby Hasandag.

Two of the Seven Wonders of the Ancient World stood in what is now Turkey : the Temple of Artemis at Ephesus and the Mausoleum of Halicarnassus in Bodrum.

The Turks introduced coffee to Europe.The first coins ever minted were at Sardis, the

capital of the ancient kingdom of Lycia, at the end of the seventh century B.C.

The word “turquoise” comes from “Turk” meaning Turkish, and was derived from the beautiful colour of the Mediterranean Sea on the southern Turkish coast.

The Turks first gave the Dutch their famous tulips that started the craze for the flower in England and the Netherlands. Bulbs brought to Vienna from Istanbul in the 1500’s were so popular that by 1634 in Holland it was called “tulipmania”. People invested money in tulips as they do in stocks today. This period of elegance and amusement in 17th century Turkey is referred to as “The Tulip Age.”

The most valuable silk carpet in the world is in the Mevlana Museum in Konya, Turkey. Marco Polo’s journeys in the thirteenth centuries took him here, and he remarked that the “best and handsomest of rugs” were to be found in Turkey.

Many important events surrounding the birth of Christianity occurred in Turkey.

Turkey: Did You Know?

15 Today

St John, St Paul and St Peter all lived and prayed in southern Anatolia. Historical evidence shows that St John brought Virgin Mary to Ephesus after the Crucifixion, where she spent her last days in a small stone house (Meryemana Evi) on what is now Bülbüldağı (Mount Koressos). It remains a popular pilgrimage site for Christians to this day.

Many archaeologists and biblical scholars believe Noah’s Ark landed on Ağrı Dağı (Mount Ararat) in eastern Turkey.

The seven churches mentioned in the Book of Revelation are all found in Turkey: Ephesus, Smyrna, Pergamum, Thyatira, Sardis, Philadelphia and Laodicea.

A cave known today as the Grotto of St Peter, or Church of St Peter, is believed to be where St.Peter the Apostle preached when he visited Antioch (Antakya, in southern Turkey). It is widely considered to be one of the earliest Christian

houses of worship. In 1963, the Papacy designated the site as a place of pilgrimage and recognised it as the world’s first cathedral. Every year on June 29, a special service is held at the church attended by Christians from around the world.

Anatolia is the birthplace of many historic figures and legends such as the poet Homer, King Midas, Herodotus (the father of history) and St Paul the Apostle.

St Nicholas, or Santa Claus as he is know today, was born and lived in Demre (Myra) on Turkey’s Mediterranean coast. The village contains the famous Church of St Nicholas with the sarcophagus believed to be his tomb.

The first man ever to fly was Turkish. Using two wings, Hezarfen Ahmet Celebi flew from the Galata Tower over the Bosphorus to land in Usküdar in the 17th century.

16 Wıne Regıons

Marmara

Aegean

Mediterranean

Mid-Northern Anatolia Mid-Southern Anatolia

Mid-Eastern Anatolia

South East Anatolia

Wıne Regıons of Turkey Based on Agricultural Regions

KIRKLARELİ

EDİRNE

TEKİRDAĞ

ADAPAZARIAVŞAGELİBOLUPENINSULA

BOZCAADA

MANİSA

İZMİRUŞAK

DENİZLİ

ELMALI

ANKARA

NEVŞEHİR

URLA

KAYSERİ

TOKAT

MALATYA

ELAZIĞ

DİYARBAKIR

ANKARA

NEVŞEHİR

18 Wıne Regıons

Location:Marmara is the region spread across

southern Bulgaria (Northern Thrace), northeastern Greece (Western Thrace) and northwestern Turkey.

Marmara has borders with three seas: the Black Sea, the Aegean Sea and the Sea of Marmara.

Climate: Typical Mediterranean climate with hot

summers and mild winters. It has maritime climatic conditions.

Rainfall differs between 400 -1,000 mm with an average of 550 mm per year.

The long-term mean temperature differs between 12 and 16°C.

It is quite humid (average 73%).

Soil Type:Soil changes from lime to gravelly loam and

to dense cracking clays depending on the sub region.

Wine Grape Production Share:The Marmara region accounts for 13.6% of all

the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Adakarası, Kalecik

Karası, Papaz Karası.International varieties: Cabernet Franc,

Cabernet Sauvignon, Chardonnay, Cinsault, Gamay, Merlot, Riesling, Sauvignon Blanc, Semillion, Shiraz (Syrah), Viognier.

Marmara N: 42° 5’58.62”N S: 40°14’37.61”N E: 31° 1’21.16”EW: 26° 2’23.22”E

Altit

ude

GREECE

BULGARIA

BLACK SEA

İSTANBUL

ADAPAZARI

TEKİRDAĞ

KIRKLARELİ

AVŞA

MARMARA SEA

EDİRNE

19 Wıne Regıons

Location:The Aegean region is the western part of

Turkey facing the Aegean Sea and Greek Islands.

Climate: Typical Mediterranean climate with hot

summers and mild winters. It has a maritime climate in coastal parts (vineyards are at an altitude of 150 metres and are closer to say Bari or Athens) and continental climatic conditions (in the Anatolian plateau, the vineyards are at a height of 900 metres).

Rainfall differs between 400 – 1,000 mm with an average of 550 mm per year. There are about 80 days with rainfall, mainly during winter.

The long-term mean temperature differs between 16-20°C in coastal areas and 12-33°C in inland areas. At high altitudes, temperatures can rise to 40°C during summer and fall to -10°C in winter.

Soil Type:Differs from clay loam in the lower elevations

to calcarious chalks.

Wine Grape Production Share:The Aegean region accounts for 52.7% of all

the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Bornova

Misketi, Çalkarası, Çavuş, Dimrit, Kalecik Karası, Karalahna, Kuntra, Narince, Öküzgözü, Sultaniye, Vasilaki.

International varieties: Alicante Bouchet, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Grenache, Malbec, Merlot, Mourvedre, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz (Syrah), Tempranillo, Viognier.

Aegean N: 40°43’41.81”NS: 36°51’4.99”N E: 30° 5’10.61”EW: 25°59’53.50”E

Altit

ude

ÇANAKKALE

MANİSA

İZMİR

DENİZLİ

BLACK SEA

AEGEANSEA

20 Wıne Regıons

Location:The Mediterranean region is the southern

part of Turkey facing the Mediterranean Sea.

Climate: Typical Mediterranean climate with hot

summers and mild winters. It has a maritime climatic character.

Rainfall differs between 400-600 mm with an average of 500 mm per year.

The long-term mean temperature differs between 12 and 16°C.

Soil Type:Differs from pebbly clay loam to calcareous

chalks.

Wine Grape Production Share:The Mediterranean region accounts for 0.2%

of all the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous Varieties: Boğazkere, Kalecik

Karası, Öküzgözü. International Varieties: Cabernet Sauvignon,

Chardonnay, Malbec, Merlot, Pinot Noir, Sauvignon Blanc, Shiraz (Syrah).

Mediterranean N: 36°55’20.97”NS: 36°27’5.37”N E: 30°14’28.52”EW: 29°39’44.31”E

Altit

ude

ELMALI

AEGEAN SEA

MEDITERRANEAN SEA

21 Wıne Regıons

Location:Mid-Northern Anatolia consists of the two

separate regions of Ankara and Uşak. Uşak is in the west of the region and Ankara is the more north-eastern part of the region. The Mid-Northern region is the heart of Anatolia being right in the centre of Turkey.

Climate: Hot dry summers and cold winters. It has a

continental climatic character.This region, especially Ankara (the Kalecik

sub region) with its more continental climate of harsh winters and hot summers, is home for varieties like Kalecik Karası.

Rainfall differs between 200 - 400 mm with an average of 300 mm per year.

The long-term mean temperature differs between 8 and 12°C.

Soil Type:Pebbly clay loam.

Wine Grape Production Share:The Mid-Northern Anatolia region accounts

for 3.3% of all the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Kalecik

Karası, Öküzgözü.International varieties: Shiraz (Syrah).

Mid-Northern Anatolia N: 40°45’26.49”NS: 38°12’49.75”N E: 33°37’51.75”EW: 28°44’6.22”E

Altit

ude

UŞAK

ANKARA

MEDITERRANEAN SEA

BLACK SEA

22 Wıne Regıons

Location:Mid-Southern Anatolia is surrounded by

Kayseri, Kırşehir, Aksaray and Niğde.

Climate: Hot dry summers and cold winters. It has a

continental climatic character. Cappadocia has a steppe climate. There is

a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.

Rainfall differs between 400-600 mm with an average of 500 mm per year.

The long-term mean temperature differs between 8 and 12°C.

Soil Type:Sand, sandstone, decomposed volcanic,

tuffa. Its poor volcanic soil is well suited to the cultivation of vines.

Wine Grape Production Share:The Mid-Southern Anatolia region accounts

for 12.1% of all the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Dimrit, Emir, Kalecik

Karası, Narince, Öküzgözü, International varieties: Chardonnay, Malbec,

Sauvignon Blanc, Tempranillo.

Mid-Southern Anatolia N: 39°23’5.36”NS: 38°19’34.09”N E: 35° 4’40.66”EW: 34°14’41.79”E

Altit

ude

NEVŞEHİR

KAYSERİ

23 Wıne Regıons

Location:Mid-Eastern Anatolia is located in the east

of Turkey. Tokat is at the north-west cornerof this area which is close to the Black Sea.Elazığ and Malatya are located nearer to thesouth-east of Turkey.

Climate: The dominant climate in the Elazığ and

Malatya provinces is the terrestrial climate. The winter is cold and precipitant whereas summer is hot and dry. However, due to the natural and artificial lakes around the city, some partial variations from the climate are experienced.

Tokat’s climate represents a transition between the central Black Sea and the inner Anatolia climates. The climate is somewhat harsher at high altitude levels and in the southern sections of the province.

Rainfall differs between 600 - 1000 mm with an average of 750 mm per year.

The long-term mean temperature differs between 12 and 16°C.

Soil Type:Tokat: River bed and glaciated aluvial fan Elazığ & Malatya: Red clay and decomposed

granites varying to light chalky clay soils.

Wine Grape Production Share:The Mid-Eastern Anatolia region accounts for

14.7% of all the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Narince,

Öküzgözü.International varieties: Cabernet Sauvignon.

Mid-Eastern Anatolia N: 40°55’34.54”NS: 37°53’2.99”NE: 40°22’58.61”EW: 35°27’45.19”E

Altit

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TOKAT

ELAZIĞMALATYA

SYRIA

ARMENIA

IRAN

BLACK SEA

24 Wıne Regıons

Location:South-East Anatolia is in the south-eastern

corner of Turkey, bordering Iraq and Syria.

Climate: Rough and dry terrestrial climate is dominant

in the Diyarbakır province. Very hot during the day and cold at night during growing season.

Rainfall differs between 600 - 1000 mm with an average of 750 mm per year.

The long-term mean temperature differs between 12 and 16°C.

Soil Type:Decomposed sandstone to red clays.

Wine Grape Production Share:The South-East Anatolia region accounts for

3.4% of all the wine produced in Turkey.

The Grape Varieties of the Region:Indigenous varieties: Boğazkere. International varieties: N/A

South-East Anatolia N: 38°43’9.47”NS: 37°31’1.57”NE: 41°18’54.10”EW: 39° 7’6.53”E

Altit

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DİYARBAKIR

SYRIA

ARMENIA

IRAN

BLACK SEA

26 Wıne Grapes

Turkey’s Wine Grape Production

Turkey has more than 1,200 - 1,500 named grape varieties of which 800 are genetically different. There are around 30 outstanding wine grape varieties among all these types.

The indigenous and international grape varieties below are those that are widely used for wine making.

Adakarası, Alicante Bouchet, Boğazkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Cinsault, Çalkarası, Çavuş, Dimrit, Emir, Gamay, Grenache, Kalecik Karası, Karalahna, Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkarası, Petit Verdot, Pinot Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Shiraz, Sultaniye, Tempranillo, Vasilaki, Viognier.

Adapazarı Sauvignon Blanc.Ankara Boğazkere, Kalecik Karası, Öküzgözü.Avşa Adakarası, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz.Bozcaada Cabernet Sauvignon, Çavuş, Karalahna, Kuntra, Merlot, Vasilaki.Çanakkale Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet

Franc.Deni̇zli Boğazkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkarası, Dimrit, Kalecik

Karası, Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.

Di̇yarbakır Boğazkere.Edi̇rne Cabernet Sauvignon, Merlot, Shiraz.Elazığ Boğazkere, Öküzgözü.Elmalı Boğazkere, Cabernet Sauvignon, Chardonnay, Kalecik Karası, Malbec, Merlot,

Öküzgözü, Pinot Noir, Sauvignon Blanc, Shiraz.Gallipoli Cabernet Franc, Cabernet Sauvignon, Chardonnay, Grenache Noir, Karasakız, Kınalı

Yapıncak, Marsanne, Merlot, Petite Verdot, Rosanne, Sauvignon Blanc, Syrah, Viognierİzmir Alicante Bouchet, Bornova Misketi, Cabernet Sauvignon, Carignan, Chardonnay,

Grenache, Merlot, Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Viognier.Kayseri Chardonnay.Kırklareli Adakarası, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz.Malatya Cabernet Sauvignon, Çavuş, Karalahna, Kuntra, Merlot, Vasilaki.Mani̇sa Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet

Franc.Nevşehi̇r Boğazkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkarası, Dimrit, Kalecik

Karası, Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.

Tekirdağ Boğazkere.Tokat Cabernet Sauvignon, Merlot, Shiraz.Uşak Boğazkere, Öküzgözü.Urla Boğazkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Chardonnay,

Gaydura, Grenache, Merlot, Narince, Nero D’avola, Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.

27 Wıne Grapes

Summary information about the major grape varieties that are used to make wine:

Indigenous Grape Varieties International Grape VarietiesEmirThe total production of Emir in Turkey is around 5,500 tons. The major planting is in the Mid-Southern Anatolia region.

NarinceThe total production of Narince in Turkey is around 6,150 tons. The major planting is in the Mid-Eastern Anatolia region.

SultaniyeThe total production of Sultaniye in Turkey is around 14,000 tons. The major planting is in the Aegean region.

Bornova MisketiThe total production of Bornova Misketi in Turkey is around 910 tons. The major planting is in the Aegean region.

ÇalkarasıThe total production of Çalkarası in Turkey is around 5,000 tons and is planted in the Aegean region.

Kalecik KarasıThe total production of Kalecik Karası in Turkey is around 6,885 tons. The major plantings are in the Aegean, Mid-Northern and Mid-Southern Anatolia regions.

ÖküzgözüThe total production of Öküzgözü in Turkey is around 11,830 tons. The major plantings are in Mid-Eastern Anatolia and the Aegean regions.

BoğazkereThe total production of Boğazkere in Turkey is around 8,850 tons. The major planting is in South East Anatolia.

Sauvignon BlancThe total production of Sauvignon Blanc in Turkey is around 1,165 tons. The plantings are in Aegean, Marmara, Mid-Southern Anatolia and Mediterranean regions.

ChardonnayThe total production of Chardonnay in Turkey is around 1,135 tons. The plantings are in Aegean, Marmara, Mid-Southern Anatolia and Mediterranean regions.

MerlotThe total production of Merlot in Turkey is around 2,840 tons. The plantings are in Aegean, Marmara and Mediterranean regions.

Cabernet SauvignonThe total production of Cabernet Sauvignon in Turkey is around 3,125 tons. The plantings are in Aegean, Marmara and Mediterranean regions.

Shiraz (Syrah)The total production of Shiraz (Syrah) in Turkey is around 11,932 tons. The plantings are in Aegean, Mid-Northern Anatolia and Marmara regions.

KAYSERİ

TOKAT

MALATYA

ELAZIĞ

DİYARBAKIR

KIRKLARELİ

EDİRNE

TEKİRDAĞ

ADAPAZARIAVŞAGELİBOLUPENINSULA

BOZCAADA

MANİSA

İZMİRUŞAK

DENİZLİ

ELMALI

ANKARA

NEVŞEHİR

URLA

28 Wıne Grapes

Origin (Sub Region) Mid-Southern Anatolia(Nevşehir / Cappadocia)

Other Regions (Sub Regions)Not Available

General InformationEmir is a native white grape of Cappadocia

and most of the grape is planted in the Nevşehir province. It acquired its name (Emir = Ruler / Lord), from the fact that it was a quite popular wine at the local lords’ tables. It was used since the Roman times to make crisp, refreshing wines.

Emir makes straw yellow coloured wines with green reflections; famously with green apple and minerals on the nose. On the palate, it makes lively, crisp wines. Wines are light-medium bodied, light yellow colour, high acidity and delicate.

Emir is used in sparkling and still wine making. It does not match with oak and generally should be consumed in 1-2 years, no malolactic.

Detailed InformationClimate: Cappadocia has a steppe climate,

there is a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.

Soil: Sand, sandstone, decomposed volcanic, tuffa. Emir flourishes on the volcanic soils of Cappadocia, rich in minerals.

Berry: Emir has slightly oval, green-yellow, middle sized berries, on middle sized conical clusters.

Ripening: Mid season.

Aroma ProfileApple (green/yellow), Pineapple, Kiwi,

Lemon, Blood Orange, White Rose.

Food & Wine MatchSalmon and other Oily Fish, Shellfish,

Asparagus, Chicken with Tomato Sauces, Pasta with White Creamy Sauce, Salads without Vinegar, Sushi.

EmirPronuncıatıon: Eh-mere

29 Wıne Grapes

Origin (Sub Region) Mid-Southern Anatolia (Tokat)

Other Regions (Sub Regions)Mid-Southern Anatolia (Nevşehir / Cappadocia)

General InformationNarince means “delicately” in Turkish.Mainly grown in Tokat and along the

Yeşilırmak (river).Wines produced from Narince are usually

dry. It has yellow-green colour and sophisticated fruit flavour.

Since the acidity level is high, wine gains a complex bouquet with ageing.

Narince makes straw yellow coloured wines with floral notes, yellow fruit and citrus aromas on the nose. On the palate, it produces round, medium to full bodied wines, balanced with good acidity. It is usually treated with oak.

Detailed InformationClimate: The climate in Tokat, where the

grape originates from, represents a transition between the Central Black Sea and the Inner Anatolian climates. The climate is somewhat harsher at high altitude levels and in the southern areas of the province.

Soil: River bed and glaciated aluvial fan. Berry: Narince has large, oval, yellowish

green berries with bronze discolourisation, with large conical clusters with one or two shoulders.

Ripening: Narince is harvested in the second half of September.

Aroma ProfileOrange, Grapefruit, Lime, White Pineapple,

Quince, Floral, Plumeria, Acaccia, Fruit Blossom, Basil, Ripe Green Apple, Walnut.

Food & Wine MatchOily Grilled Fish, Spicy Chicken, Eggplant

Salad, Dishes with Onion, Hors d’oeuvres.

NarincePronuncıatıon: Nah-rin-djeh

30 Wıne Grapes

Origin (Sub Region) Aegean (Denizli)

Other Regions (Sub Regions)Aegean (Manisa)

General InformationMainly grown in Denizli and Manisa. Mostly consumed as table grape and raisins

however it is also used in wine making.Gives light, easy to drink fruit flavoured and

fresh wines. Dry and semi-dry wines can be produced

with this type of grape.

Detailed InformationClimate: In general, the Aegean region has

a mild climate. However, it becomes harsher at altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There are about 80 days of rainfall, mainly during winter.

Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1,100 m.

Berry: Medium sized round. Ripening: Mid-season.

Aroma ProfileAsparagus, Pear, Pineapple, Floral, Mango,

Lemon, Golden and Green Apples, Hay.

Food & Wine MatchGrilled or Steamed Fish, Shellfish, Chicken,

Pasta with White Creamy Sauces.

SultaniyePronuncıatıon: Sool-tah-nee-yeh

31 Wıne Grapes

Origin (Sub Region) Aegean (İzmir)

Other Regions (Sub Regions)Aegean (Manisa)

General InformationThis grape is grown in and around the

Aegean city of İzmir. Bornova Misketi (Muscat) displays the characteristics flavour and aromas of Muscat.

Bornova Misketi (Muscat) produces quite aromatic, lively, light, easy drinking and dry to lusciously sweet wines.

The aroma of Bornova Misketi (Muscat) is reminiscent of honeysuckle , basil, roses, mint, honey, bergamot, lemon balm, orange flowers, daisies, grapefruit and melon.

Detailed InformationClimate: The vineyards are at an altitude

of 150 metres, with a climate closer to say Bari or Athens, while on the Anatolian plateau, the vineyards are at a height of 900 metres and the climate is closer to the Rhône Valley, though with less rainfall.

Soil: Clay and gravel.Berry: The grapes are medium in size, with

ripe grapes being pinkish in colour. Ripening: Mid season.

Aroma ProfileTropical Fruits, Flowers, Citrus, Thyme,

Bergamot and Bay Leaves.

Food & Wine MatchDry Muscat is an excellent aperitif. In

addition, it is an excellent accompaniment to cheese that does not overpower its flavour, snacks and seafood appetizers and salads.

Sweet Muscat goes well with caramelized and cheese-based desserts, stewed quince and cheeses such as cheddar, soft old cheeses and blue cheeses.

Bornova MisketiPronuncıatıon: Born-ova Mis-ket-ee

32 Wıne Grapes

Origin (Sub Region) Aegean (Denizli/Çal)

Other Regions (Sub Regions)N/A

General InformationAnother Aegean grape is the Çalkarası, which

is native to Denizli and makes lively rosé wines as well as light, fruity reds.

One of the most significant characteristics of Çalkarası is the high acidity it gives to the wine. It helps to make lively and balanced, especially, rose wines.

The wines made from Çalkarası generally have medium to high alcohol levels.

Detailed InformationClimate: In general the Aegean region has

a mild climate. However, it becomes harsher at altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There are about 80 days with precipitation, mainly during winter.

Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m.

Berry: The colour is purplish black. It has an ellipsoidal form. Berry size is small to medium.

Ripening: Mid-season.

Aroma ProfilePeaches, Strawberry, Fresh red fruits, Ripe

white fruits.

Food & Wine MatchRose wines made from Çalkarası will match

with Amuse Bouches, Oriental Dishes, Sea Food, Lightly Spicy Pastas.

ÇalkarasıPronunciation: Chal-car-ah-ser (with ‘er’ as in British ‘father’)

33 Wıne Grapes

Kalecik KarasıPronunciation: Kah-le-djic-car-ah-ser (with ‘er’ as in British ‘father’)

Origin (Sub Region) Mid-Northern Anatolia (Ankara /Kalecik)

Other Regions (Sub Regions)Aegean (Denizli, Manisa, Uşak, Elmalı) Mid-Southern Anatolia(Nevşehir / Cappadocia) Marmara (Tekirdağ)

General InformationKalecik Karası means the “black from the

small castle”. Kalecik is a small village (65 km north-east of Ankara) in Central Anatolia with a castle. Kalecik Karası is grown mainly near the Kızılırmak river valley.

Kalecik Karası yields a wine with “dried red rose” colour, with a sugar candy / boiled candy aroma on the nose, quite typical of the variety. Better examples have a vibrant, fruity nose, with red fruits.

On the palate, wine is medium bodied, low on tannins; fresh and lively, with a crisp acidity.

In the hotter climates, alcohol can reach high levels, rendering the wine heavy.

Detailed InformationClimate: Although Ankara has hot, dry

summers and cold, snowy winters; the river Kızılırmak creates a special microclimate in the Kalecik area, making it milder in the winter.

Soil: Pebbly clay loam. Berry: Kalecik Karası has blue-black

coloured, medium sized, round berries with thick skins. It has medium size, conical, compact clusters.

Ripening: It ripens around second half of September.

Aroma ProfileRed Berries, Cherry, Strawberry, Raspberry,

Cotton Candy, Pyrezine, Game or Stable.

Food & Wine MatchPizza, Meat with Tomato Sauce, Grilled

Cutlet, Pasta with Tomato Sauce.

34 Wıne Grapes

ORIGIN (Sub Region) Mid-Eastern Anatolia (Elazığ)

OTHER REGIONS (Sub Regions)Mid-Southern Anatolia (Nevşehir / Cappadocia)Mid-Northern Anatolia (Ankara, Uşak)

General InformationNative to Eastern Anatolia, Öküzgözü derives

its name from the fact that it has large, black berries that resemble a bull’s eye.

On the palate, it is medium bodied, producing round, fruity wines, with some tannins and rather lively acidity. Alcohol level is usually between 12.5% and 13.5 %.

Öküzgözü is high in acidity, medium to low in alcohol content and its medium body offers a delicate bouquet.

It has fruit and floral flavours, making soft and easy to drink wines.

Due to its acidity, it can age well. Öküzgözü is usually blended with Boğazkere.

Detailed InformationClimate: The grape prefers cold winters

and hot, dry summer seasons. In Elazığ and Malatya, the vineyards are 850-1,100 metres high. Euphrates and its two dams (Keban and Karakaya) have changed the climate in the region, rendering harsh winters and dry hot summers somewhat mellower.

Soil: Red clay and decomposed granites varying to light chalky clay soils may vary to sandy-clay, with underlying limestone.

Berry: Öküzgözü has large, round, black and fleshy berries, with multiple kernels.

Ripening: The grape has a long vegetation period and ripens in the second half of September.

Aroma ProfileRaspberry, Dark cherry, Mint, Chocolate,

Eucalyptus, Sour Cherry, Pomegranate, Ripe Plum, Cherry Marmalade, Clove and Cardamom.

Food & Wine MatchCasseroles, Kebaps, Smoked foods,

Eggplants, Hünkar Begendi (means “sultan loved it”-ask for recipe), Grilled Red Meats.

ÖküzgözüPronunciation: Oh-cooz-goe-zue

35 Wıne Grapes

BoğazkerePronunciation: Bow-aahz-keh-reh

Origin (Sub Region) Sout East Anatolia (Diyarbakır)

Other Regions (Sub Regions)Mid-Eastern Anatolia (Malatya) Mid-Northern Anatolia (Ankara, Uşak) Aegean (Manisa, Denizli) Mediterranean (Elmalı)

General InformationBoğazkere means “throat burner”Boğazkere has very high dense tannins with

medium acidity. The wines made from this grape are dark in

colour, full bodied, dense tannins, with complex flavour profiles.

The wines from the Boğazkere grape find balance when aged.

Detailed InformationClimate: The grape prefers hot and dry

climates, and relatively higher altitudes. It is quite resistant to drought.

Soil: Decomposed sandstone to red clays.Berry: Dark blue / black colour, small to

medium sized, round berries with thick skins.Ripening: Late ripening (middle of October).

Aroma ProfileBlack Cherry, Raspberry, Blackberry, Black

Mulberry, Pepper, Clove, Eucalyptus, Tobacco, Leather, Pine Forest, Dark Chocolate, Liquorice.

Food & Wine MatchSpicy, Meat Dishes with Sauce, Kebabs and

BBQs, Tandır (slow roasted lamb), Intensely Flavoured Cheese.

36

General Secretariat of Istanbul Exporters’ Associations

General Secretariat of Istanbul Exporters’ Associations (IEA), which began to operate in 1940 with the foundation of the Istanbul Cereals Pulses Oil Seeds Exporters’ Associations, operates under Ministry of Economic Affairs. There are seven associations under (IEA-IIB)’S roof, operating in seven different sectors.

These associations are:• Istanbul Fresh Fruits and Vegetables

Exporters’ Association• Istanbul Wood and Forestry Products

Exporters’ Association• Istanbul Cereals Pulses Oil Seeds and

Products Exporters’ Association• Istanbul Hazelnut and Hazelnut Products

Exporters’ Association• Istanbul Aqua and Animal Products

Exporters’ Association• Istanbul Dried Fruits and Products

Exporters’ Association • Ship and Yacht Exporters’ Association The main activity of the General Secretariat

of Istanbul Exporters’ Associations is toimplement the rules and regulations of export procedures as established by the Ministry of Economic Affairs. In addition, the General Secretariat serves to assist, motivate and urge exporters to reach new markets, by helping them to overcome challenges, raise the quality of their products, and increase their sales. Tasks and functions of the General Secretariat include the following: to conduct studies and research activities with the aim of harmonizing the production and export potential of Turkey with the requirements of importing countries; to organize courses and seminars; to arrange trade missions abroad; to organise exhibitions; to participate in fairs; to organize the national participation of Turkish companies at international exhibitions; to transmit the changes of trade flows and inform exporters of current developments within foreign markets; and to perform other duties as required by the Ministry of Economic Affairs.

The General Secretariat supports a wide range of companies dealing with the export of commodities such as cereals, pulses, confectioneries, canned food, and seafood products, paper based packaging materials, and furniture.

Contact Information:Address: DIS TICARET KOMPLEKSIC BLOK COBANCESME MEVKIIYENIBOSNA 34196 BAHCELIEVLERISTANBUL- TURKEY

Phone:+90 212 454 05 00Fax: +90 212 454 05 01-02www.iib.org.tre-mail: iib@iib.org.tr