Turkish wine

Wine-producing regions in Turkey

Map of Turkey showing the wine production regions, and the sum of temperature above the zero growth of the vine (10 °C) from April to September.

Turkish wine is wine made in the transcontinental state of Turkey. Viticulture in Anatolia dates back at least 7,000 to 9,000 years, placing the region alongside the Caucasus as one of the earliest centers of vine domestication. ^{[1] [2]}

Turkey is home to between 600 and 1,200 indigenous varieties of Vitis vinifera , though less than 60 of these are grown commercially. ^[3] With approximately 410,000 to 505,000 hectares (1,010,000 to 1,250,000 acres) planted under vine, Turkey has the fifth-largest vineyard area in the world. However, only a small percentage of these grapes (estimated between 3% and 15%) are processed into wine; the majority are consumed as table grapes, dried as raisins, or distilled into rakı. ^{[1] [4]}

Modern Turkish winemaking has undergone a significant transformation since the 1990s, characterized by the privatization of the state monopoly Tekel, the emergence of boutique wineries, and a revival of indigenous grape varieties.

History

Ancient and classical periods

Viticulture in the region now known as Turkey is among the oldest in the world. Archaeological evidence suggests that Vitis vinifera was domesticated in southeastern Anatolia (Upper Mesopotamia) between 9500 and 5000 BCE. ^[1] By around 2000 BCE, the Hittites had established laws regulating viticulture, indicating the importance of wine in their society. ^[2] During the Phrygian era, Anatolian wines were exported to France and Italy; records indicate shipments to Marseille in the 6th century BCE. The western coast of Anatolia was a center for the cult of Dionysus, and wines from regions like Ionia were praised by Homer. ^[3]

Ottoman era

During the Ottoman Empire (14th–19th centuries), wine production continued primarily within non-Muslim communities (Greeks, Armenians, Syriacs, and Jews) due to Islamic restrictions on alcohol consumption. These communities maintained the viticultural traditions in regions such as Thrace, the Aegean, and Cappadocia. The port city of Smyrna (İzmir) was particularly noted for its wine export trade in the 17th century. ^[3]

Early Republic and state monopoly

Following the establishment of the Republic of Turkey in 1923, Mustafa Kemal Atatürk promoted the modernization of the wine industry. In 1925, he established the country's first commercial state-owned winery in Tekirdağ. ^[5] For decades, the industry was dominated by the state monopoly Tekel, which controlled production and distribution. Notable private wineries such as Doluca (est. 1926) and Kavaklıdere (est. 1929) were also founded during this period. ^[2]

Modern renaissance (1990s–present)

The 1990s marked a renaissance for Turkish wine. The privatization of Tekel in 2004 ended the state monopoly, encouraging new investments. A wave of boutique wineries emerged, employing modern vinification techniques and international consultants. There has been a concerted effort to rescue and revive indigenous grape varieties such as Kalecik Karası, Narince, and Urla Karası. Since 2004, Turkish wines have won over 1,000 awards in international competitions. ^[2]

Wine regions and terroir

See also: Geography of Turkey and List of Turkish wine regions

Turkey's geography provides a diverse range of terroirs, with commercial production concentrated in four main regions.

Thrace and Marmara

Located in northwest Turkey, the Thrace and Marmara regions produce approximately 30–40% of the country's wine. ^[5] The climate is maritime, influenced by the Aegean Sea, Sea of Marmara, and Black Sea.

• Sub-regions: Kırklareli, Tekirdağ, Şarköy, and the Gelibolu Peninsula.
• Characteristics: Known for elegant, balanced wines. Key grapes include the indigenous Papazkarası and international varieties like Cabernet Sauvignon and Merlot. Yapıncak is a local white grape grown in Şarköy. ^[6]

Aegean Coast

The Aegean Region is Turkey's largest wine-producing area, accounting for over 30% of production. It features a Mediterranean climate with hot summers and mild winters.

• Coastal Aegean: Includes Urla, Çeşme, and Bozcaada. The island of Bozcaada (Tenedos) is known for the indigenous Karalahna and Çavuş grapes. Urla has seen a resurgence of viticulture with the revival of Urla Karası and Bornova Misketi. ^[2]
• Inland Aegean: High-altitude plateaus in Denizli (notably Çal) and Manisa. This area produces the bulk of the Sultaniye grape (used for both raisins and wine) and the red Çalkarası, used for rosés. ^[4]

Central Anatolia

This region, including Ankara and Cappadocia, has a continental climate with hot, dry summers and cold winters. Vineyards are often located at altitudes between 800 and 1,200 meters.

• Cappadocia: With volcanic tuff soils, this area is the home of the white grape Emir. ^[7] Vineyards here face risks of winter frost.
• Kalecik: Near Ankara, this microclimate along the Kızılırmak River is the home of the Kalecik Karası grape.

Eastern and Southeastern Anatolia

Historically significant as a possible birthplace of wine, these regions have harsh continental climates with high-altitude vineyards.

• Eastern Anatolia: Elazığ and Malatya in the Euphrates valley are home to the Öküzgözü grape.
• Southeastern Anatolia: Diyarbakır produces the tannic Boğazkere. In Mardin, the Syriac community continues an ancient winemaking tradition using local varieties like Mazrona. ^[2]

Other regions

• Mediterranean: High-altitude vineyards in the Taurus Mountains (e.g., Elmalı) are emerging, reviving grapes like Acıkara.
• Black Sea: The inner province of Tokat is famous for the Narince grape, which grows in the transition zone between the Black Sea and Central Anatolian climates. ^[1]

Grapes and wine

Warpalawas, King of Tuwana and Tarhunza, worshipping Tarḫunna the weather god of the Hittites, who holds ears of wheat in one hand and bunches of grapes in the other

While Turkey has hundreds of indigenous grape varieties, only about 60 are used commercially. Winemakers often blend these with international varieties like Syrah, Cabernet Sauvignon, and Chardonnay.

Indigenous varieties

Major Indigenous Grape Varieties of Turkey [7]
Variety	Type	Primary Region	Characteristics
Boğazkere	Red	Southeast Anatolia (Diyarbakır)	Means "throat burner". Full-bodied, high tannins, dark fruit, and spice. Often blended with Öküzgözü.
Öküzgözü	Red	Eastern Anatolia (Elazığ)	Means "ox's eye". Medium-bodied, high acidity, red fruit flavors (cherry, raspberry). Soft tannins.
Kalecik Karası	Red	Central Anatolia (Ankara)	Light to medium-bodied, aromatic with red berry notes. Often referred as Turkish Pinot noir.
Narince	White	Black Sea (Tokat)	Means "delicate". Floral, citrus, and pear notes. Capable of barrel aging.
Emir	White	Central Anatolia (Cappadocia)	Crisp, high acidity, mineral and green apple notes.
Sultaniye	White	Aegean (Manisa/Denizli)	Light, fruity, and easy-drinking. Also the primary grape for raisins.
Bornova Misketi	White	Aegean (İzmir)	An aromatic Muscat clone. Floral, orange blossom aromas. Made in dry and sweet styles.
Papazkarası	Red	Thrace	Means "priest's black". High acidity, aromatic, with plum and spice notes.
Çalkarası	Red	Aegean (Denizli)	Primarily used for producing fresh, fruity rosé wines.
Urla Karası	Red	Aegean (Urla)	A revived local variety producing structured reds.
Karasakız / Kuntra	Red	Thrace / Bozcaada	Produces light, fruity reds and rosés.
Vasilaki	White	Bozcaada	Aromatic, early-ripening white.
Acıkara	Red	Mediterranean (Antalya)	Means "bitter black". A revived variety; deep color, full body, and spice.

International varieties

International grapes have been widely planted since the 1990s. Common varieties include Cabernet Sauvignon, Merlot, Syrah, Grenache, Cabernet Franc, Chardonnay, Sauvignon blanc, and Viognier. These are often used in Bordeaux-style blends or blended with native grapes (e.g., Cabernet-Boğazkere). ^[1]

Wine styles

• Red: Ranges from the light, Pinot-like Kalecik Karası to the tannic, age-worthy Boğazkere. The classic "Buzbağ" style is a blend of Öküzgözü and Boğazkere.
• White: Includes crisp, mineral wines (Emir), aromatic styles (Bornova Misketi), and barrel-fermented whites (Narince, Chardonnay).
• Rosé: Often made from Çalkarası or Kalecik Karası in a dry, Provençal style.
• Sparkling: Traditional method sparkling wines are produced in small quantities using Emir or Kalecik Karası (Blanc de Noirs).
• Sweet: Late-harvest wines and fortified styles exist but are rare.

Wineries

As of the mid-2020s, Turkey has approximately 140 licensed wineries. ^[1]

• Historic Producers:
  • Kayra (formerly the wine division of the state monopoly Tekel) operates wineries in Elazığ and Şarköy. It produces the historic Buzbağ brand.
  • Kavaklıdere (est. 1929 in Ankara) is the largest private producer, with vineyards across Anatolia.
  • Doluca (est. 1926 in Thrace) is a major producer known for its "Sarafin" line, which introduced international varietals to Turkey. ^[5]
  • Sevilen (est. 1942 in İzmir) and Diren (est. 1958 in Tokat) are other significant legacy producers.

• Boutique and Modern Wineries:
  • Thrace: Arcadia, Barbare, Chamlija, and Şato Kalpak are noted for high-quality production and enotourism.
  • Aegean: Urla Winery, Paşaeli, and Corvus (on Bozcaada) have been pivotal in the region's quality revolution.
  • Anatolia: Turasan and Kocabağ are key producers in Cappadocia, while Vinkara in Kalecik specializes in Kalecik Karası and sparkling wines.
  • Other: Likya in Antalya focuses on reviving rare local grapes like Acıkara.

Wine tourism

Wine tourism has grown significantly, supported by the Ministry of Culture and Tourism through designated "Vineyard Routes." ^[6]

• Thrace Vineyard Route: Connects wineries in Kırklareli, Tekirdağ, and Gelibolu. It is a popular destination due to its proximity to Istanbul.
• Urla Vineyard Route: A cluster of boutique wineries on the Urla peninsula near İzmir, known for its gastronomy and agrotourism.
• Cappadocia: Offers unique experiences such as tasting wines in rock-carved cellars and visiting ancient vineyards.
• Bozcaada: The island hosts an annual Grape Harvest Festival in September. ^[2]

Wine culture and cuisine

Although per capita wine consumption in Turkey is low (under 1 liter annually) due to religious and cultural factors, there is a vibrant wine culture in urban centers and tourism regions. ^[1] Turkish wine is increasingly paired with local cuisine:

• Boğazkere pairs with rich meat dishes like kebabs and tandır.
• Öküzgözü complements dishes with tomato sauces or eggplant, such as Hünkarbeğendi.
• Narince and Emir are often served with meze and grilled fish (Levrek, Lüfer). ^[7]

Industry structure and regulations

The Turkish wine industry faces strict regulations. A 2013 law banned the advertising and promotion of alcohol, restricting wineries' ability to market their products. ^[1] Additionally, high excise taxes (Special Consumption Tax) and VAT contribute to high retail prices. Despite these challenges, the industry has focused on increasing export quality and developing direct-to-consumer sales through tourism.

See also

• Alcohol laws of Turkey
• Agriculture in Turkey
• Turkish cuisine

References

1. Yalav-Heckeroth, Feride (10 September 2024). "Turkey: Wine lands on the rise". Decanter. Retrieved 14 December 2025.
2. "Turkish wine: A rising star with ancient roots". Turkish Airlines Blog. 3 November 2025. Retrieved 14 December 2025.
3. "Viticulture in Türkiye at a Glance". GoTürkiye. Turkey Tourism Promotion and Development Agency. 2020. Retrieved 14 December 2025.
4. Tokgöz, Turgut (13 June 2023). "Exploring the wines of Türkiye (Turkey)". WSET Global. Retrieved 14 December 2025.
5. H. Johnson & J. Robinson The World Atlas of Wine pg 264–265 Mitchell Beazley Publishing 2005 ISBN   1-84000-332-4
6. "Thrace Vineyard Route". GoTürkiye. Retrieved 14 December 2025.
7. "Indigenous Grape Varieties". GoTürkiye. Retrieved 14 December 2025.