The Wandering Wino Blog
Turkish Wines VinoRai
Written by shawn on date 28 February 2015 in Wine Regions, Wine Reviews
Turkish Wine History:
So often it seems wine consumers first consider Western Europe as the originators of wine. Some may even take the step to consider the Roman Empire conquering vast territory and planting vineyards in those conquered lands.
Taking a deeper history dive, one would eventually find themselves discovering wines of Turkey. Wines of Turkey date back 7,000 years during a time when holidays celebrated each vintage.
Phryians (from what is now modern day Turkey) introduced wines to the Greeks. History tells us the Romans conquered the Greeks and a portion of the spoils of war was their winemaking. Around 6,000 BC, Turkish wines were being exported to Italy and France.
Turkish wines came to the rescue for many thirsty Europeans, back when many European vineyards were decimated by phylloxera during the late 1800's.
Fast Facts:
- Napa Valley is the same latitude as Turkey's wine regions.
- The climate is hot dry summers with mild winters
- Turkey ranks 6th in the world in total wine production.
- 75% of all plant species found in Europe,grow in Turkey.
- Over 800 varietals can be found in Turkey.
- Prominant growing regions of Turkey include: Marmara in the North-West, Aegean in the West, Mediterranean in the South-West, and Anatolia in the central and mid-eastern part of Turkey.
"For a US sommeliers looking to bring 'the next new thing to their guests in a restaurant, I would be hard pressed to recommend another emerging region over what I saw and tasted over there." - Chris Miller, MS
"As the legitimate cradle of wine culture, Turkey is justly positioned to be the next break out country for wine lovers seeking a new region that offers both the familar and the exoctic." - Evan Goldstein, MS
The Wines:
2013 Turasan Emir(pronounced eh-meer)
Only grown in one place in the world, Cappadocia, Turkey. 100% stainless steel.
This refreshing wine was mineral driven with citrus notes, and reminded me of a Sauvignon Blanc or Torrontes. I would like to see this with pan seared scallops with butter and garlic, or just sitting outside on a warm afternoon.
2012 Diren Okuzgozu (pronounced oh-cooz-Go-zoo)
Charactoristics of this varietal often are shown as medium bodied, with ripe fruit, spice and plenty of acid. This bottle showed lots of plum, clove, and spice to this picture perfect BBQ wine.
2010 Gali Merlot-Cabernet Franc
This wine kept me guessing, thinking, and contemplating. 85% Merlot and 15% Cabernet Franc was French/Hungarian oak aged for 12 months, and only 2000 cases produced. Big anise, blackberry, earthy with spice and suble oak influence.
$40.00 on Amazon
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