Get to Know the Grape: Narince
Narince is perhaps the most ubiquitous of the native white Turkish vitis vinifera. However, its popularity has little to do with wine and more to do with its leaves.
A somewhat late ripening berry, Narince is harvested in the second half of September which provides a unique challenge to many winemakers. The vast majority of Narince vineyards in Tokat are owned not by wineries but third party growers who sell the grapes to winemakers and the leaves to other companies. Stuffed grape leaves (sarma) are made not only traditionally but almost exclusively with the leaves from Narince grapes. Unfortunately, the leaves reach peak ripeness and are harvested long before grapes leaving them exposed to risks of disease and sun and wind burn.
Narince, which translates as “delicately”in Turkish, really needs its leaves to ripen properly. The grape earned its name due to its very thin skins. These large, oval, yellowish-green, bronze-tinted berries grow in large conical clusters with one or two shoulders. And really need their leaves! Narince’s native home is in the alluvial soils of the Black Sea region (Tokat) but it is cultivated across Turkey including in the Aegean and Thracian regions.
With an aroma profile that ranges from fruit with orange, grapefruit, lime, white pineapple, quince, and ripe green apple, to floral/herbal with plumeria, acacia, fruit blossom, and basil, and walnut; Narince produces aromatic and steely wines with moderate alcohol to lush with high alcohol. The grape can be very expressive of terroir so much of the flavors and style have to do with where in Turkey it grows. Narince takes well to oak ageing and takes on a complex and creamy character with flavors of vanilla, caramel, and toasted nuts when aged in oak.
Food Pairing
Because Narince has a wide flavor profile and comes in styles ranging from lean and crisp to full and rich; the wines also pair with a wide range of foods. Try Narince with grape leaf sarma (ironically), fried anchovies, fish & seafood, pork, spicy foods (Mexican or Indian!), and chicken dishes. It pairs well with soft and semi-hard goat & cow milk cheeses like: Brie, Camembert, Gouda, feta/beyaz peynir, Tulum, cheddar, and Emmental. It’s also very fruit and vegetable friendly and can accompany apple, peaches (try them grilled!), tomatoes, salads, asparagus, eggplant, pumpkin/squash, French fries, sweet corn, and more. Try cooking your proteins and veg with such flavors and herbs as: lemon, lemon balm, lemongrass, basil, thyme, tarragon, mint, cilantro, bay leaf, cardamom, coriander (dried), cumin, isot, cinnamon, nutmeg, aniseed, walnut, and walnut oil to really get the food and wine to pop together!
Producers to check out
Wines made in various styles from Narince can be found in many producer profiles including Diren, Turasan, Kavaklidere, Chamlija, Gordias, Vinkara Vinolus, Arcadia, Arda, Kayra, Likya, Seledni, Sevilen, Suvla, Doluca, and Pamukkale. Arcadia winery has also debuted a traditional method sparkling wine, called Nareen, made with 100% Narince. Narince can also be found in a variety of blends. Some of the best come from wineries like Kastro Tireli, Doluca, Chamlija, and Selendi. There are now even a few cases of Narince being used for amber wine production! Check out wines from Kastro Tireli, Chamlija, and Paşaeli for these wines.
If you like Narince also check out:
- France: Chardonnay, Viognier, Chenin Blanc
- Austria: Welschriesling
- Germany: Müller-Thurgau, Sylvaner
- Greece: Robola, Debina, Vidiano
- Hungary: Hárslevelű
- Italy: Arneis, Ribolla Gialla
- Slovenia: Rebula
- North America: Vidal Blanc, Seyval Blanc
Click to see my reviews of Narince wines.