Wine Regions in Turkey

Turkey is one of the most ancient wine-growing countries in Europe. Archaeological findings prove that viticulture was practised in Transcaucasia at least 4,000 BC, and researchers even assume that this region, together with neighbouring Mesopotamia, was the very birthplace of viticulture. Islamisation prevented the continuous development of viticulture. When phylloxera destroyed the vineyards in Europe, however, Turkey was a vital wine supplier, and Kemal Atatürk (1881-1938), himself a wine lover, tried to give new impetus to viticulture from 1925 onwards. Today, the most important wine-growing areas are in the west of Turkey, such as in Marmaris and Thrace or on the coast of the Aegean Sea. About two-thirds of Turkey's wine is produced in the warm, humid climate. Small areas are located on the Black Sea and in south-eastern Anatolia. More than 500,000 hectares are under vines, but only about 600,000 hectolitres of wine are produced because Turkey is one of the most important suppliers of table grapes and sultanas, which account for about 75% of the vineyard area. Turkey has numerous autochthonous grape varieties; the most important international varieties in cultivation are Sémillon, Chardonnay and Sauvignon Blanc for white wines, and Alicante Bouschet, Cabernet Sauvignon, Cinsaut and Gamay for red wines. The most renowned Turkish drink is raki, a distillate made from dried grapes with the addition of aniseed. Per capita consumption of wine is very low at less than one litre per capita/per year. Nevertheless, great efforts are being undertaken to meet European quality standards.

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