Turkish wine is an alcoholic beverage made from grapes grown in several regions of Turkey. It has been produced in the area for thousands of years, with modern Turkish wines gaining international recognition.
History
Grape cultivation in modern-day Turkey dates back to ancient times, possibly 6,000 years ago. Archaeological evidence shows winemaking existed in the region as early as the 8th-6th centuries BCE. During Ottoman Empire times, winemaking was not encouraged due to Islamization, and viticulture focused on fresh grapes, raisins, and grape juice. The attitude toward winemaking improved in the 20th century after Atatürk came to power.
How it is made
Turkish wine is made from grapes grown in various regions across the country. Turkey has about 600 indigenous grape varieties. In addition to grape wines, Turkey also produces wines from other fruits such as apples, blackberries, pomegranates, raspberries, peaches, melons, cherries, and mulberries.
Types and styles
Major wine-producing regions include Izmir (with vineyards formerly owned by Anatolian Greeks), Cappadocia, Eastern Thrace, and Diyarbakır. Leading Turkish wine producers include Doluca (the largest producer, accounting for about 35% of Turkish wine), Kavaklıdere (the second largest producer), and others like Sarafin, Mey, Sevilen, and Turasan.
Adapted from the Russian Wikipedia article Виноделие в Турции, available under CC BY-SA 4.0.