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Get to Know the Grape: Bornova Misketi

 

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Misket, the Turkish name for Muscat, not only makes some of best sweet wines in Turkey but is increasingly known for quality dry wines. Most likely a child of Muscat Blanc á Petit Grains, Bornova Misketi has its own genetic characteristics and is a Turkish grape. 

Although it’s more common for the black grapes, like many Turkish grapes it takes its name from its place of origin. Bornova Misketi, which means “muscat of Bornova” originated around the village of Bornova just outside Izmir, Turkey’s third largest city. It now grows primarily in Manisa in Turkey’s Aegean region (of which Izmir is part). Bornova Misketi prefers warm climates and clay and gravel soils. The grapes are medium in size, round, yellow-green (sometimes tinged with pink), full of juice, low in acidity, and in high sugar. Berries grow in small, dense, conical bunches.

The aromas of Bornova Misketi are reminiscent of honeysuckle, basil, roses, mint, honey, bergamot, lemon balm, orange flowers, daisies, grapefruit, and melon. Most commonly used for semi and fully sweet wines, there is a growing popularity in Turkey to use the grape in dry wine. 

Dry, sweet, and everything between, Bornova Misketi pairs well with a variety of foods. Try it with soft & semi hard goat and cow milk cheeses like beyaz peynir (think Turkish feta), goat-milk gouda, and blue cheese. It’s great on it’s own as an aperitif but also pairs well with finger foods and mezes such as yaprak sarma and spicy çiğ köfte. Meats of all sorts…fish and sea food obviously but also pork loin, pork bbq, chicken, and turkey. It’s also fruit and vegetable friendly and pairs well with mango, pineapple, orange, carrots, celery, fennel, red and yellow bell pepper, and green onions. I particularly love Bornova Misketi, especially the slightly sweeter wines, with spicy Asian foods.

Its aromatic character and hint of residual sugar make it a great match with dishes featuring: cinnamon, ginger, basil, lime, mint, cardamom, chili peppers, cayenne, clove, shallots, bbq sauce, teriyaki, sweet & sour,  marjoram, cilantro, cashew, and peanut.

There are still a plethora of producers making semi-sweet wines with Bornova Misketi including: Doluca DLC, Doluca Safir, Pamukkale Mulier, Kavaklidere Misket, Kayra Leona Bloom, Urla Symposium, Turasan Misketi, and Vinkara and Sevilen and Prodom make quality late harvest wines with Bornova Mikseti. Among the producers using this aromatic grape to make dry wines are: Akın Gürbüz, Solera, Nif Bağları,
Öküzgözü Şarapçılık, USCA, Corvus, Perdix, and Sevilen.

Click to see my reviews of Bornova Misketi wines.