Winetraveler: Turkey Makes Wine? Here’s Why You’ve Probably Never Tried It
I am so happy to have my first piece published in Winetraveler!
Turkey Makes Wine? Here’s Why You’ve Probably Never Tried It
Turkey elicits images of minarets, fezes, kebab, and endless glasses of tea. Visitors have long flocked to Istanbul and beyond to explore the country’s ancient ruins, sandy beaches, and stunning countryside. One thing that many people miss is its wine. Despite being one of the oldest wine producing countries on earth, few have discovered the wines or even had a chance to try them–here’s why.
Turkey Doesn’t Really Export Its Wine
While many think Turkey might be too hot for vines, the truth is that heat is tempered by sometimes stunning elevation across the country. Some vineyards sit as low as 280 feet above sea level, while others soar past 3,000 feet, and in a few cases, climb above 5,500 feet.
The country’s varied soils–everything from granite, clay, limestone, and volcanic tuff–and varied microclimates create a perfect environment for terroir-driven wines. Indeed, the country has a long history of doing just that with viticulture and winemaking stretching back beyond the Greeks and Romans to Hittite, Assyrian, and other ancient empires.
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