Turkish Wine
7,000 years of winemaking heritage. 600+ indigenous grape varieties. The world's 5th largest vineyard area. Discover why Turkish wine deserves a place at your table.
Turkey sits at the crossroads of ancient winemaking civilizations, with a viticultural heritage that stretches back to the Neolithic era. Yet for most wine drinkers outside of Turkey, these wines remain a revelation waiting to happen. This guide is your complete introduction to Turkish wine: where it comes from, how it tastes, which grapes define it, and why a growing number of sommeliers, importers, and adventurous drinkers are paying close attention.
Whether you are a wine professional looking to expand your portfolio, a curious drinker who has tasted everything from Burgundy to Barossa and wants something genuinely new, or someone with a personal connection to Turkey who wants to understand the wine culture more deeply, this guide is for you. We will cover history, geography, grape varieties, tasting notes, food pairings, and practical buying advice. Everything you need to start your Turkish wine journey.
Why Turkish Wine Matters
Consider these facts: Turkey has the world's 5th largest vineyard area, with approximately 448,000 hectares under vine. It is home to more than 600 indigenous grape varieties, most of which exist nowhere else on Earth. And it occupies the very territory where archaeological evidence suggests wine was first made by human hands, roughly 7,000 years ago in the highlands of eastern Anatolia, not far from the headwaters of the Tigris and Euphrates rivers.
And yet, when most people think of wine countries, Turkey rarely makes the list. France, Italy, Spain, even emerging regions like Oregon or New Zealand come to mind long before Anatolia. This disconnect between Turkey's extraordinary viticultural potential and its relatively low profile on the global wine stage is the single most interesting story in wine today.
The reasons for this gap are historical, not qualitative. The Ottoman Empire, which ruled Turkey for over six centuries, progressively restricted wine production. When the Republic was established in 1923, the state monopoly on alcohol further constrained innovation. It was not until the early 2000s that a new generation of Turkish winemakers began recovering ancient grape varieties, investing in modern equipment, and producing wines capable of competing on the international stage.
Today, Turkey has more than 150 licensed wineries, up from fewer than 20 in the 1990s. The quality revolution is real. Turkish wines are winning gold medals at the Decanter World Wine Awards, the International Wine Challenge, and other prestigious competitions. Sommeliers in London, New York, and Tokyo are adding Turkish bottles to their lists. And for the adventurous drinker, Turkish wine offers something that is genuinely difficult to find in a homogenized global wine market: novelty grounded in deep history.
When you open a bottle of Öküzgözü from Elazığ or a Narince from Tokat, you are not simply trying a new grape. You are connecting with one of the oldest continuous threads of human civilization: the cultivation of vines and the transformation of fruit into wine. That thread runs right through Anatolia.
A Brief History of Turkish Winemaking
Ancient Origins (7000–1200 BCE)
The Fertile Crescent, which arcs through southeastern Turkey, is where the wild grapevine Vitis vinifera sylvestris was first domesticated. Archaeological sites across eastern Anatolia have yielded grape seeds, ancient presses, and residue-lined vessels dating back to at least 5000 BCE, with some evidence from Göbekli Tepe and surrounding sites suggesting ritual use of fermented grape beverages even earlier.
The Hittites, who built a powerful empire centered in central Anatolia between roughly 1600 and 1178 BCE, are among the earliest civilizations to leave detailed records of viticulture. Hittite legal codes prescribed penalties for damaging vineyards and regulated wine trade. Their capital, Hattusa, near modern-day Boğazkale in Çorum province, was surrounded by vineyards. Wine held sacred significance in Hittite religious practice, used in libations to the gods and as offerings at funerals.
Phrygians, Greeks & Romans (1200 BCE–330 CE)
After the Hittite collapse, the Phrygians inherited Anatolia's winemaking traditions. King Midas (yes, the legendary figure of the golden touch) was a real Phrygian king whose funeral tomb at Gordion (near modern Ankara) contained the residue of a lavish funerary feast. Analysis of the vessels by the University of Pennsylvania Museum revealed a mixed fermented beverage of grape wine, barley beer, and honey mead, the oldest known such cocktail in history, dating to around 740 BCE.
Greek colonists established settlements along the Aegean and Black Sea coasts of Anatolia, bringing advanced viticultural techniques and expanding wine trade throughout the Mediterranean. The wines of Pramnion (likely on the Aegean coast) and the island of Lesbos, just off Turkey's shore, were celebrated in Homer's works. Under Roman rule, Anatolia became one of the empire's most productive wine regions. The Roman province of Asia (western Turkey) exported enormous quantities of wine, and the tradition of winemaking became deeply embedded in Anatolian culture.
The Byzantine & Ottoman Eras (330–1923)
Under Byzantine rule, wine remained central to daily life and Christian liturgy. The Cappadocia region, with its rock-cut churches and monasteries, maintained extensive vineyards throughout the medieval period. Byzantine Anatolia was a wine heartland.
The Ottoman conquest brought a more complex relationship with wine. Islam prohibits the consumption of alcohol, and Ottoman sultans periodically enacted bans. But the reality was more nuanced than a simple prohibition. Non-Muslim minorities, particularly Greeks, Armenians, and Jews, continued to produce and consume wine throughout the Ottoman period, often with tacit or explicit approval. Wine production was taxed as a revenue source. Some sultans were known to enjoy wine privately. And the great diversity of Ottoman cuisine included dishes designed to pair with wine.
Still, centuries of limited investment, restricted trade, and periodic crackdowns meant that Turkey's wine industry entered the modern era far behind its European neighbors. The ancient vine diversity survived in farmers' fields and wild hillsides, but the winemaking infrastructure had largely stagnated.
The Republic & State Monopolies (1923–2000)
Mustafa Kemal Atatürk, founder of the Turkish Republic, personally encouraged winemaking as part of his broader modernization program. He established state-owned wineries and promoted viticulture. But the state monopoly (Tekel) that controlled alcohol production and distribution for decades proved to be a double-edged sword. While it preserved vineyards and maintained a baseline of production, it also stifled innovation. Tekel wines were made in industrial quantities with little regard for terroir, grape variety, or quality. For most of the 20th century, Turkish wine meant cheap, anonymous red sold in unlabeled bottles.
A handful of private wineries, including Doluca (founded 1926), Kavaklıdere (founded 1929), and a few others, kept quality winemaking alive through this period. These pioneers proved that Turkish grapes could make serious wine. But they were the exception, not the rule.
The Boutique Revolution (2000–Present)
Everything changed in the early 2000s. Economic liberalization, the privatization of Tekel, and a new generation of Turkish winemakers, many trained in France, Italy, or California, sparked a quality revolution. Boutique wineries began appearing across Anatolia: in the volcanic highlands of Cappadocia, along the Aegean coast, in the ancient vineyards of Thrace, and in the remote valleys of Eastern Anatolia.
These new producers shared a common mission: rediscover Turkey's indigenous grapes and make wines that express the unique terroir of Anatolia. Rather than planting Cabernet Sauvignon and Chardonnay (though some did), the most exciting producers focused on varieties like Öküzgözü, Boğazkere, Kalecik Karası, Narince, and Emir, grapes that had been grown in Turkey for millennia but had never been given the winemaking attention they deserved.
Today, Turkey has more than 150 licensed wineries producing wines of genuine international quality. Producers like Kayra, Vinkara, Urla Winery, Paşaeli, Gelveri, and Chamlija are winning awards and turning heads. The revolution is still young, which means prices remain remarkably accessible. A bottle of Turkish wine that would cost $60 if it carried a French or Italian label can often be found for $15 to $25. This value proposition will not last forever.
Turkish Wine Regions
Turkey's wine geography is staggeringly diverse. The country spans roughly 1,600 kilometers from west to east and occupies territory in both Europe and Asia. Vineyards range from sea level on the Aegean coast to over 1,300 meters in eastern Anatolia. Climates include coastal Mediterranean, continental plateau, and semi-arid steppe. This diversity translates into a remarkable range of wine styles. For a deep dive into each region, visit our complete Turkish wine regions guide.
Turkey's European territory, in the northwest corner of the country. Thrace has a moderate continental-maritime climate influenced by the Sea of Marmara and the Aegean. It is traditionally Turkey's most prolific wine region and home to several major producers. The region excels with international varieties like Cabernet Sauvignon, Merlot, and Sauvignon Blanc, as well as indigenous grapes including Papaskarası (a distinctive red with sour cherry and herbal notes) and Yapıncak (a floral white). The rolling hills and clay-limestone soils of Thrace produce wines with structure and elegance.
The Aegean region, centered around İzmir and the Urla peninsula, is the epicenter of Turkey's boutique wine revolution. The Mediterranean climate (hot, dry summers and mild, wet winters) is ideal for viticulture. Coastal breezes moderate temperatures and allow for slow, even ripening. The Aegean is home to indigenous varieties like Bornova Misketi (an aromatic white with Muscat-like character), Karasakız (a spicy, medium-bodied red), and Sultaniye (Turkey's most planted white grape, used for both table grapes and wine). The Urla subregion, in particular, has become a magnet for artisanal producers.
Cappadocia is Turkey's most visually dramatic wine region and, arguably, its most exciting. The volcanic tuff landscape (the same fairy chimneys and cave formations that draw millions of tourists) creates extraordinary terroir. Vineyards grow at elevations of 900 to 1,200 meters on volcanic soils rich in minerals. The extreme diurnal temperature variation (hot days, cold nights) preserves acidity and develops complex aromatics. Emir, a crisp white grape native to Cappadocia, produces wines with striking minerality and citrus character. The region also grows Kalecik Karası, Öküzgözü, and Dimrit (an ancient grape used for sparkling wine production).
The ancient heartland of Turkish wine. Eastern Anatolia, particularly the provinces of Elazığ and Diyarbakır along the upper Euphrates valley, is where Turkey's two greatest red grapes originate. Öküzgözü (“Bull's Eye”) and Boğazkere (“Throat Scorcher”) are grown at elevations exceeding 1,000 meters on ancient, phylloxera-free rootstocks. The continental climate produces powerful, concentrated wines with deep color and pronounced tannins. Many of Turkey's most acclaimed reds come from this region, either as single-variety bottlings or as Öküzgözü-Boğazkere blends.
The vast Anatolian plateau, centered around Ankara, Tokat, and Kırşehir. The Central Anatolia region is home to Kalecik Karası, often called Turkey's answer to Pinot Noir, an elegant, aromatic red with bright cherry and subtle spice. Tokat province, in the north-central part of the region, is the homeland of Narince, a versatile white grape that produces wines ranging from lean and citrusy to rich and oak-aged. The continental climate of central Anatolia (harsh winters, hot summers, and dramatic day-night temperature swings) demands resilient grapes and rewards them with concentrated flavor.
The Çal subregion, nestled in the mountains of Denizli province in southwestern Turkey, is a hidden gem. At elevations of 800 to 1,100 meters, Çal is home to the Çal Karası grape, an extremely rare indigenous variety that produces pale, delicate, Pinot-like reds with remarkable perfume and finesse. Some of the vines here are over 100 years old, ungrafted and phylloxera-free. Çal wines are among the rarest and most coveted in Turkey.
Essential Turkish Grape Varieties
Turkey is home to more than 600 identified indigenous grape varieties, though only a fraction are currently used for commercial winemaking. This extraordinary ampelographic diversity, second perhaps only to Georgia, represents an untapped treasure trove of flavors, aromas, and wine styles. For detailed profiles of each grape, visit our complete grape variety guide.
Red Grape Varieties
Öküzgözü(oe-KOOZ-goe-zoo)
Literally “Bull's Eye,” named for its large, round berries. Turkey's most widely planted red wine grape and, for many, their introduction to Turkish wine. Öküzgözü produces medium to full-bodied wines with generous dark fruit (blackberry, black cherry, mulberry), soft tannins, and a velvety texture. Often compared to Grenache or Tempranillo. It is the backbone of Eastern Anatolian winemaking and blends beautifully with the more tannic Boğazkere. At its best, Öküzgözü offers the generosity of a good Châteauneuf-du-Pape at a fraction of the price.
Boğazkere(boh-AZ-keh-reh)
The name translates to “Throat Scorcher,” a fair warning about its robust tannin structure. Boğazkere is Turkey's most powerful indigenous red grape, producing deeply colored, full-bodied wines with dark fruit, black pepper, leather, and tobacco notes. Think of it as Turkey's answer to Mourvèdre or Tannat. Unblended, young Boğazkere can be aggressively tannic, which is why it is so often blended with the softer Öküzgözü. But with age, or in the hands of a skilled winemaker, single-varietal Boğazkere develops extraordinary complexity and depth. Native to the Diyarbakır and Elazığ provinces.
Kalecik Karası(kah-leh-JIK kah-rah-SUH)
Turkey's most elegant red grape, often called the “Pinot Noir of Anatolia.” Kalecik Karası produces lighter-bodied, aromatic wines with bright cherry, strawberry, and rose petal notes, silky tannins, and a lingering finish. The grape takes its name from the town of Kalecik, near Ankara, where it nearly went extinct in the 1970s before being rescued by a university viticulture program. Today it is one of Turkey's most fashionable grapes, and rightly so: the best examples offer genuine complexity and finesse. Outstanding with charcuterie, roasted poultry, and salmon.
Çal Karası(CHAL kah-rah-SUH)
A rare, ancient variety from the Çal district of Denizli province. Çal Karası produces pale, translucent reds with extraordinary aromatic complexity: violets, wild strawberry, pomegranate, and subtle earthy spice. Often compared to Nebbiolo for its combination of pale color and intense perfume. Production is extremely limited, and some of the vines are well over a century old, growing ungrafted on their own roots. Çal Karası is one of the most exciting discoveries in the modern Turkish wine renaissance.
White Grape Varieties
Narince(nah-RIN-jeh)
The name means “delicate thing,” and the grape lives up to it. Narince is Turkey's most versatile and acclaimed white grape, native to the Tokat province of central-northern Anatolia. It produces wines in a wide range of styles: unoaked, it is fresh, citrusy, and floral, reminiscent of Vermentino or Albariño; with oak aging, it develops richness, creaminess, and notes of honey, baked apple, and vanilla that invite comparison with white Burgundy or fine Viognier. Narince responds beautifully to terroir and winemaking decisions, which is why it has become a favorite of Turkey's best producers.
Emir(eh-MEER)
Native to Cappadocia and the surrounding highland areas of central Turkey. Emir thrives at high elevations on volcanic soils, producing crisp, mineral-driven whites with green apple, lemon, and flinty notes. The comparison to Chablis or Muscadet is apt: Emir is a wine of precision and restraint, built for seafood and lighter fare. In the best examples, there is a chalky, almost saline quality that speaks directly to the volcanic terroir of Cappadocia. Some producers are also making excellent sparkling wines from Emir.
Beyond these headliners, Turkey grows dozens of other fascinating indigenous varieties worth exploring: Papaskarası (a herbal, sour-cherry red from Thrace), Karasakız (a spicy Aegean red), Bornova Misketi (an aromatic Muscat-like white), Sultaniye (a high-yielding white used for both wine and table grapes), Yapıncak (a perfumed Thracian white), and Dimrit (an ancient Cappadocian variety used for sparkling). Each represents a unique expression of Turkish terroir. Explore all of them on our grape varieties page.
How to Taste Turkish Wine
If you are coming to Turkish wine from a background in French, Italian, or New World wines, here is what to expect, along with a few tips to make your first tastings more rewarding.
What to Expect from Turkish Reds
Turkish reds tend to be fruit-forward but not jammy. The best examples have a savory, slightly earthy quality that distinguishes them from the sweetly fruity reds of, say, California or Australia. Expect ripe dark fruit balanced by moderate to firm tannins and a distinct spice character (think black pepper, dried herbs, and sometimes a tobacco or leather note). Acidity is generally medium to medium-high, thanks to the extreme diurnal temperature variations in Turkey's highland vineyards. Alcohol levels are moderate by modern standards, typically 13–14%.
If you enjoy southern Rhône blends, Ribera del Duero, or Etna Rosso, you will find much to love in Turkish reds. Öküzgözü is the friendliest entry point: generous, approachable, crowd-pleasing. Kalecik Karası is the pick for Pinot Noir and Gamay drinkers. Boğazkere is for those who want power and structure; it rewards patience and decanting.
What to Expect from Turkish Whites
Turkish whites are genuinely surprising. They tend to have higher acidity and more mineral character than you might expect from a warm-climate country, because so many Turkish white grape vineyards sit at high elevations with cool nights. Emir can taste like it comes from Burgundy, all flinty minerality and citrus precision. Narince can range from Albariño-like freshness to Viognier-like richness depending on the winemaker's approach. Look for a distinctive combination of stone fruit and floral notes with an underlying mineral backbone that is distinctly Anatolian.
Pronunciation Tips
Turkish pronunciation is more phonetic than English, but a few letters are different from what English speakers expect. Here is a quick guide for the wine drinker:
- ö - Like the “u” in French “tu” or German “schön.” Purse your lips and say “eh.”
- ü - Like the “u” in French “lune.” Similar to ö but more forward.
- ı (undotted i) - A muffled, back-of-throat “uh” sound. Not like English “i” at all.
- ç - “Ch” as in “church.”
- ş - “Sh” as in “ship.”
- ğ (soft g) - Nearly silent. Lengthens the preceding vowel. “Boğazkere” sounds more like “Boh-az-kere.”
- c - Always “j” as in “jam.” “Narince” ends with a “jeh” sound.
Don't stress about perfect pronunciation. Turkish people are universally delighted when foreigners make any effort with their language. Saying “oe-KOOZ-goe-zoo” instead of “oh-kuz-go-zu” will earn you genuine appreciation. For more terms and pronunciations, check out our Turkish wine glossary.
Turkish Wine and Food Pairing
Turkish cuisine is one of the world's three great culinary traditions (alongside French and Chinese), and Turkish wines evolved alongside it. This makes for some of the most natural food-and-wine pairings you will ever encounter.
The broad principles are intuitive. Öküzgözü's plush fruit and soft tannins are a natural match for grilled lamb, kebabs, and rich tomato-based stews like karnıyarık (stuffed eggplant). Boğazkere's tannic structure cuts through the richness of slow-cooked meats, aged kaşar cheese, and heavily spiced dishes. Kalecik Karası's lighter body and bright acidity make it versatile with mezze spreads, grilled fish, and even sushi.
For whites, Narince is extraordinary with seafood meze (grilled octopus, calamari, shrimp casserole) and equally at home with creamy pastas, risotto, or roast chicken. Emir's crisp acidity and mineral backbone pair beautifully with raw oysters, ceviche, fresh goat cheese, and green salads dressed with lemon and olive oil.
But Turkish wine does not require Turkish food. These wines are versatile, food-friendly, and work beautifully across cuisines. Open an Öküzgözü for pizza night. Bring a Narince to a dinner party serving roasted salmon. Pair Kalecik Karası with Thanksgiving turkey. These are wines built for the table, any table.
For comprehensive pairing recommendations organized by grape, dish, and occasion, visit our complete food pairing guide.
How Turkish Wine Compares
Turkish wine occupies a unique position in the wine world. It shares deep historical roots with its neighbors; Georgia, Greece, and Lebanon all have ancient winemaking traditions and indigenous grape varieties. But Turkey's sheer diversity of terroir and grapes sets it apart. Here is a brief overview of how Turkish wine compares with its closest peers.
Turkish Wine vs Georgian Wine
Georgia and Turkey are neighbors, and both claim ancient winemaking origins. Georgia's qvevri (clay amphora) tradition, now UNESCO-recognized, has given Georgian wine a distinct identity. Turkey's strengths lie in its larger vineyard area, wider variety of grape varieties, and greater diversity of terroir and wine styles. Georgian wine tends toward the natural, sometimes rustic end of the spectrum; Turkish wine, in its modern incarnation, often shows more polished winemaking while still honoring indigenous character. Both countries offer extraordinary value for quality. Read the full comparison →
Turkish Wine vs Greek Wine
Turkey and Greece share the Aegean Sea and thousands of years of intertwined viticultural history. Greek wine has a head start in international recognition, thanks to Assyrtiko from Santorini and Xinomavro from Naoussa. But Turkey's indigenous grape diversity dwarfs that of Greece, and Turkish wines often offer better value at comparable quality levels. The Aegean region of Turkey has terroir that is functionally identical to the Greek islands across the water. As Turkish wine gains global recognition, comparisons with Greece will become increasingly common, and increasingly favorable. Read the full comparison →
Turkish Wine vs Lebanese Wine
Lebanon has long been the Levant's best-known wine producer, with Château Musar serving as an iconic ambassador. But Turkey's wine industry is significantly larger, with more producers, more grape varieties, and more terroir diversity. While Lebanese wine is dominated by international varieties (Cabernet Sauvignon, Cinsault, Obaideh), Turkey's strength is its indigenous grapes. Both countries produce excellent wines at accessible prices, and both deserve far more attention than they currently receive. Read the full comparison →
Where to Buy Turkish Wine in the USA
The availability of Turkish wine in the United States has improved significantly in recent years, but it still requires some effort to find. Here are your best options:
Specialist importers are the most reliable source. Ruby Imports is dedicated exclusively to bringing the finest Turkish wines to the American market, working directly with Turkey's top producers to ensure quality and authenticity. We supply restaurants, wine shops, and individual consumers across the country.
Wine shops with diverse selections, particularly those in cities with significant Turkish communities (New York, Washington DC, Los Angeles, Chicago, Houston), often carry Turkish bottles. Ask your local wine merchant if they can order from Turkish distributors.
Turkish restaurants are an excellent place to try Turkish wine before you buy. Many Turkish restaurants in major US cities maintain impressive wine lists featuring domestic (Turkish) wines. This is the best way to taste several varieties in one sitting.
For detailed buying information, retailer lists, and trade inquiries, visit our Where to Buy page or Trade page for wholesale and distribution partnerships.
Frequently Asked Questions
Is Turkish wine any good?
Yes. Turkey produces world-class wines from over 600 indigenous grape varieties. Turkish wines have earned gold medals at Decanter World Wine Awards, International Wine Challenge, and other prestigious competitions. The country has the world's 5th largest vineyard area and a winemaking history stretching back 7,000 years. Modern Turkish winemakers blend ancient terroir with contemporary techniques to produce reds, whites, and rosés that rival the best of the Mediterranean.
What are the most popular Turkish wine grapes?
The most important Turkish red grapes are Öküzgözü (a fruit-forward, medium-bodied red often compared to Grenache), Boğazkere (a powerful, tannic red similar to Mourvèdre or Tannat), and Kalecik Karası (an elegant, lighter red with Pinot Noir-like character). For whites, Narince (aromatic, structured, often compared to Viognier) and Emir (crisp, mineral-driven, similar to Chablis) lead the way. Turkey also grows Çal Karası, Papaskarası, Sultaniye, and dozens more indigenous varieties.
Where can I buy Turkish wine in the USA?
Turkish wine is becoming increasingly available in the United States through specialist importers like Ruby Imports, as well as select wine shops, Turkish restaurants, and online retailers. Availability is strongest in major metropolitan areas like New York, Washington DC, Los Angeles, and Chicago. Visit our Where to Buy page for specific retailers and ordering information.
How does Turkish wine compare to other Mediterranean wines?
Turkish wine shares the sun-drenched Mediterranean climate of Greek, Lebanese, and Southern French wines, but stands apart through its extraordinary diversity of indigenous grape varieties (over 600, most found nowhere else on Earth). Turkish reds tend to be fruit-forward with moderate tannins, while whites range from crisp and mineral to rich and aromatic. The closest comparisons are to wines from Georgia, Greece, and Lebanon, but Turkish wine has its own distinct identity shaped by unique terroir spanning volcanic highlands, coastal plains, and continental plateaus.
What food pairs well with Turkish wine?
Turkish wine pairs beautifully with both Turkish cuisine and a wide range of international dishes. Öküzgözü is superb with grilled lamb, kebabs, and hearty stews. Boğazkere stands up to rich, spiced meats and aged cheeses. Kalecik Karası works wonderfully with charcuterie, roasted vegetables, and lighter meats like chicken or duck. For whites, Narince complements seafood, creamy pastas, and meze platters, while Emir is ideal with fresh salads, raw shellfish, and goat cheese.
Have more questions? Visit our comprehensive FAQ page for answers to dozens of common questions about Turkish wine.
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