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By 0Amber Wine, Amphora, Articles, Orange Wine, Turkish Wine, White Wine

  Hasandede is one of those grapes that doesn't get a lot love. According to 'Wine Grapes', Hasandede makes "very basic-quality white wine." Maybe that was true when the book was copywritten in 2012. But it's far from true now. And while it may not be true (any longer) that the grape makes only basic-quality wines, what sadly is true is how little we know about the grape itself. Hasandede (has-an-de-day), literally the ‘grandfather Hasan’, likely originated in Kırıkkale near Turkey’s capital Ankara. The medium-sized berries have thin-skins. They start out bright green but reach a golden green-yellow color with brown freckles by full ripeness. Prior to Vinkara making the first

By 0Articles, Turkish Wine

  Discussion around wine influencers and their help or harm to wine writers has been a hot topic in the wine writing world of late. Some accept influencers as a matter of course [for any industry], or even think that they’re underutilized. However, others resent them for being (possibly) unqualified and cheapening years of wine study and service that the acknowledged experts undergo. Regardless of one’s feelings on the topic, social media is going nowhere and neither are the influencers. In Turkey as in other wine countries, influencers are big, particularly on Instagram. While their role may be hotly debated elsewhere; here in Turkey they are actually necessary. Since 2013,

By 0Articles, Turkish Wine

  Not far from Solera is Tarihi Pano Şarap Evi (Pano), an old-school spot that takes you back in time, to when wine and multiculturalism were still in fashion. Established in the 1920s by Panayot Papadapulous, Pano has the feeling of an old-fashioned Greek taverna. The extensive food menu includes both Turkish and international favorites but according to Yüksel, the wine expert you’ll usually find behind the bar, the cheese plate and wine are the biggest sellers. Papadapulous, from a Greek Orthodox family in Samatya, moved to Istanbul in the 19th century where he began secretly importing and selling wine from Bozcaada (then known its Greek name Tenedos).  In 1898

By 0Articles, Turkish Wine

  One of Turkey’s most popular culinary traditions is that of rakı balık. Literally translated as rakı fish, this is the great tradition that comes from the Turkish meyhane, or tavern. Rakı is a grape spirit-based, anise-infused liquor similar to Greece’s ouzo and Lebanon’s arak. In Turkey, this drink, served over ice and diluted with water, accompanies traditional fish and small bite meze. While a modern tradition, and no offense to those who love the rakı balık, the heavy anise flavor of rakı doesn’t really go with a lot of foods. It’s time to make room on the meze table for wine. In my last article, Pairing Turkish Wines with

By 0Articles, Red Wine, Rose Wine, Turkish Wine, White Wine

  Some Turkish grape names are very straightforward. Kalecik Karası, for example, means “black from Kalecik.” Very little to argue about there. Others, like Gök, have unknown origins. A few, like Karalahna, have hotly contested translations. Papazkarası (pa-paz-ka-rah-sih) is the only grape with a spelling dispute! Wineries seem to be split down the middle on whether they spell it Papazkarası, with a ‘z’, or Papaskarası, with an ‘s’.  However it gets spelled, one thing everyone agrees on is that this Thracian variety makes darn good wine.  The name means  “black of the pope” or “pope’s black” which allegedly goes back to the Byzantine era when wines made from this grape were

By 0Articles, Turkish Wine

  I started my wine bar reviews with the most recent wine bar I'd visited, Carafe Istanbul. Now, we go back to the beginning with Istanbul's best and, in my opinion, only true wine bar. Solera. Tucked into a narrow storefront on Yeni Çarşı, Solera’s small sign and deeply recessed space is are easy to miss if you’re not looking for them. This wine bar offers an intimate and cozy setting with squat tables, cushy low stools, and a retro playlist. The food menu is limited but eclectic, offering Turkish mezes, pizza, pasta and steak. But you didn’t come here for a meal, you came to drink your way through

By 0Articles, Turkish Wine

  Many of us have heard the old adage to pair white wine with chicken and fish and red wine with red meat (like beef and lamb). Happily, that advice has pretty much gone out the window over the last years. For one thing…where does pork live in this configuration? What happens when you put a cream sauce on red meat? White wine with delicate fish and seafood sure…but what about heavier (dare I say “meaty”) fish like swordfish or tuna steak? It’s called a “tuna steak” for a reason after all! The best pairing advice has nothing to do with your protein (or vegetable if you swing that way).

By 0Articles, Turkish Wine

  I recently took a quick little holiday on the Urla Bağ Yolu with a friend. I've been before; frankly I cannot even remember how many times at this point. This time was less about business and getting information for the book (coming soon!) and more about just enjoying. So, I thought I would share a few observations and tips for anyone planning their own Urla trip (bağ yolu or no bağ yolu).  [caption id="attachment_11796" align="alignright" width="300"] Mozaik[/caption] Places worth the visit Let me start with the hotel. There are plenty of hotels in Urla itself and more and more wineries are opening hotels and/or guest rooms. Urla Bağ Evi, while not a