Definition: Turkey

Turkey has one of the highest concentrations of area under vine globally. However, it mainly produces table grapes and raisins (97%), so the quantity of wine produced barely exceeds 500,000 hectolitres. The best wines are produced in central and south-eastern Anatolia. Apart from a mediocre low-end range, which includes a very popular Gamay, Villa Doluca produces the Antik series, which is acceptable in both white and red. Villa Doluca also produces a Sémillon and a Johannique-Riesling. Tekel, the state monopoly, produces Trakya, a white wine based on Sémillon, and Buzbag, a powerful and rustic wine made from indigenous varieties (particularly the Anatolian Bogazkere). This wine pairs well with local dishes. Diren produces wines in all three colours, including the red Karmen. Kavaklidere undoubtedly produces the most interesting wines, made from local grape varieties: Bogazkere and Öküzgözü for the reds; Emir, Narince, Sultanine and Semillon for the whites. For example, Sultan is made from sultanine, a seedless grape variety. In white, there is the Beyaz Selection. In red, there is the Kirmizi Selection, Kalecik Karasi and Yakut. In rosé, there is Lâl. In traditional method sparkling wine, there is Altin Köpük. Finally, in fortified wines, there is Tatli Sert Beyaz in white and Tatli Sert Kirmizi in red.