Turkey, wine in turkey and turkish grape varieties by daniel o'donnell

AGENDA

• Turkey at a Glance

• Wine in Anatolia

• Wine Regions in Turkey

• Important Native Grape Varieties

AGENDA

• Turkey at A Glance

• Wine in Anatolia

• Wine Regions in Turkey

• Important Native Grape Varieties

The Republic of Turkey •Turkey is a republic - a parliamentary representative democracy.

•Turkey is one of the developing countries in the world.

•It is a dynamic emerging-market economy strategically located between

Europe and Asia, bordering the Mediterranean, Aegean, and Black Seas .

•The negotiations between European Union and Turkey have been enduring.

•

fenerbahce

The founder, Atatürk National Fottbal Team

Turkish Culture

• The ethnic diversity and long history in Turkey created a

culturally rich society.

•The languages,

religions, art, literature,

and traditions of various

cultures contributed to

the modern Turkey’s

cultural profile.

Turkish Culture • Language

– Turkish

• Religion

– Secular country

– The vast majority of the population Muslim

• Culinary

– Rich, from Aegean olive oil based vegetarian cuisine to famous spicy kebaps of south eastern Anatolia, from dough/pastry based boreks, raviolies, pides, to slow cooking style of lamb (tandir)

• Lifestyle

– Cities

– Towns

– Villages

İSTANBUL

ÇAĞLAYAN VALLEY

BERGAMA

CAPPADOCIA

ÖLÜDENİZ (DEAD SEA)

ÖLÜDENİZ (DEAD SEA)

KAPUTAS

KARALASKOYU ASPENDOS

TRABZON UZUNGÖL

Turkish Culinary • The Turkish Cuisine has the extra privilege of being at the cross-roads of the

Far-East and the Mediterranean, which mirrors a long and complex history

of Turkish migration from the steppes of Central Asia (where they mingled

with the Chinese) to Europe.

• Turkish Cuisine has a rich and varied number of dishes, which can be

prepared and combined with other dishes in meals of almost infinite variety.

• This led to a Cuisine that is open to

improvisation through development of

regional styles, while retaining its deep

structure, as all great works of art do.

• The Cuisine is also an integral aspect of

culture. It is a part of the rituals of

everyday life events.

WHITE BEANS

• The culinary art in Turkey is made of a great variety of delicious dessert,

egg, fish, game, fowl, jam, legume, marmalade, meat, mollusk, offal,

pasta, pasty, pickle, poultry, rice, shellfish, soup, vegetable, meatball,

kebab, stew, stuff, ragout dishes and more.

• The enormous variety of necessary ingredients available all the year

round can contribute to an ever-changing combination of flavors,

appearances, aromas, tastes, exotic spices, textures and colors.

Turkish Culinary

MUTTON SHANKS KEBAB WITH VEGETABLES DOLMA

KEBAB LAHMACUN

PİDE BAKLAVA

The Bridge Between Europe and Asia

•Located between 35° and 42° North latitude, and 25° and 44° West longitude

Geography of Turkey • The two continents are separated by the Marmara Sea, the Straits of

Bosphorus, and the Dardanelles.

• The Black Sea to the north, the Aegean to the west, and the Mediterranean to

the south surround the large peninsula of Anatolia. 8100 km coastline

Geography of Turkey

• Turkey is divided into 7 geographical regions

AGENDA

• Turkey at A Glance

• Wine in Anatolia

• Wine Regions in Turkey

• Important Native Grape Varieties

Wine at first years of Turkish republic

• There was a considerable amount of wine production before World War I and War for Independence in Turkey. But wars affected negatively the production, especially in Trace and Aegean regions.

• The production of all alcoholic beverages went under the control of government monopoly on 1927 with the exception of wine which allowed private production and development of vineyards. This was specifically done to develop and protect wine production. The only restriction which can also be called on today’s terms as “controlled wine regions-appelation controllée” was the permission of wine production on specific regions where wine grapes were producing. In 1928 government started to support wine producers by technical know-how and semi-financial supports. (There was also support for export tax exemptions and support fee/kg)

• M.Emile Bouffart was one of the first pionneering consultants who has evaluated wines and wine regions in Turkey and where to have wineries.

Wine at first years of Turkish republic

• In 1946 there were 28 small sized wineries all around Turkey exploring the potential quality of wine production with different varieties and terroirs under Government Monopoly.

• Marcel Biron is also one of the consultants working for Government Monopole and identifying different wine regions and wines in Turkey (1937-1947)

• 1950’s government initiated french grape varieties plantation on Aegean and Trace regions (Semillon, Clairette, Sylvaner, Gamay, Cinsaut, Pinot Noir and Cabernet Sauvignon are among the varieties planted and explored during these dates)

• The decrease of quality has started with the non-implementation of this “controlled wine regions” regulation as well as political changes in 1960’s. Private producers stayed in the market during all this period with relatively small sizes..

•

Current Situation

• With its annual yield of 65 million liters of wine, Turkey accounts for only a quarter of one percent of global wine production.

• There is no doubt that the significance of Turkey’s output is directly linked to low domestic demand.

• Turkish people favour raki and beer; they consume at most only one liter of wine per capita annually. Compared with France’s 54, Spain’s 35 and Greece’s 30 litres per capita.

Turkey: Where is it in the Wine

World now?

Consumption

In 225 countries;

1.France

2. Italy

3.USA

55. Turkey

Vineyards

In 75 countries;

1.Spain

2.France

3.Italy

4.Turkey

Production

In 65 countries;

1.France

2.Italy

3.Spain

43.Turkey

Source: www.wineinstitute.org 2005 data

Industry structure in Turkey

Lack of wine category

scale and low degree of

premiumization

Low scale of wine

manufacturers

Large scale and

monopolistic structure of

substitutes

Current Situation of Wine Industry

Total Production(LT) Imports(LT) Exports(LT)

Wine 21.921.703 23,958 39,247

Sparkling Wine 359,85 2.512.268 919,092

WINE INDUSTRY STATISTICS(2007)

Turkish wine industry is not yet supported by high consumer demand.

Although the number of wine drinkers in the country is low, the number of

ambitious Turkish investors who see great potential in the soil and dream

of producing superior wines on this land is growing day by day.

*Tobacco and Alcohol Market Organization

Committee-Legal numbers

Current situation of Wine Industry

Current taxation of wine industry

• Local production/local market:

– VAT : 18%

– Excise tax: 3,44 TRL/bottle

– Bandrolle implementation starting with end of 2008

• Imports:

– Custom duty 50% for EU

Grey market issue

36- Vinkara

Vitis Vinifera’s natural allocation and

archeological finds.

• Vitis Vinifera grows in a band with 6000 km long from Middle East

to Spain and 1300 km wide from Crimean to West Africa.

• According to archeobotanists, grape was reclaimed in East

Anatolia, Georgia and Armenia trio.

Wine in Anatolia

Source: The World Atlas of Wine, Hugh Johnson

Wine in Anatolia

• First traces of viticulture and winemaking in Anatolia date back 6000 years.

[Source: Oxford Companion to Wine]

• “In wider scope we can conclude that the lands of Anatolia and Mesopotamia are the locations where the first wine was made..”

The Story of Wine by Hugh Johnson

• Wine had an indispensable role in social lives of the oldest civilizations of Anatolia-the Hattis and the Hittites.

• For the Phrygians, who lived in Anatolia after the Hitties, wine was an essential part of daily life and an important element in their diet.

The Hittites Empire

Period,BC 1200,

Boğazköy

*Photo is from The Museum of Anatolian Civilizations, Ankara

Wine in Anatolia

• The Phrygians introduced wine to Greek colonists on Anatolia’s western flank

• By the 6th century BC wine was being exported as far as France and Italy.

• One of these early Anatolian grapes, Misket, became known as Muscat in Europe.

• During the period of Ottoman Empire, wine production and trade were carried out exclusively by non-Muslim minorities.

• The Ottoman Empire’s wine exports in 1904: 340 million liters – Ottoman modernization movement

– Phylloxera in European vineyards

Satirres going to a Dionysos feast with

wine fresks in their hands

Historic Wine Regions In Anatolia

Dionysus and

Eros

• İzmir

– “Pramneion, produced in İzmir Region was a dry

and full bodied wine with high tannin and alcohol.”

Illias Odysseia 10.235

• Gallipoli

– “Phonecia colony Lampsakos(Lapseki) is known with its

wines.”

Strabo, Geografia 4.7.11

• Central Anatolia

– In Galatia Region in Central Anatolia, sweet wine was

produced called Scybelites.

– “Scybelites produced in Galatia always keeps its freshness

as the Halyntium wine of Sicily.”

Gaius Plinius Secundus

• Melitine(Malatya)

– “Melitine produces high quality wines that can compete with

Greek wines(Monariten)”

Strabo, Geografia

• Black Sea

– “Pontus Euxinus(Black Sea) wines are so precious to be

represented to Trapezus King Ptolemi.”

Plinius

King Aragon and his

wine bowl

Historic Wine Regions In Anatolia

Heredot

BC 484-425

Hitits;

•decanter

•Wine fresk

Primal vinifera-Eastern Anatolia

AGENDA

• Turkey at A Glance

• Wine in Anatolia

• Wine Regions in Turkey

• Important Native Grape Varieties

0°

30°

30°

50°

50°

Old World vs. New World

Where to put Turkey?

Wine in Turkey

- 1200-1500 named grape variatals

- 600-800 different genetically differentiated grape varieties

- 25-30 wine grape varieties among all these types

REGION MAIN GRAPE VARIETIES

Thrace Semillon, Cinsault, Papazkarasi, Gamay, Adakarasi

Izmir Cabernet Sauvignon, Chardonnay, Grenache, Sauvignon Blanc, Shiraz, Merlot, Muscat

Denizli Shiraz, Calkarasi, Sultaniye, Kalecik Karasi, Okuzgozu, Bogazkere

Manisa Carignan, Sultaniye, Alicante Bouchet

Marmara Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc

Cappadocia Emir, Dimrit

Ankara Kalecik Karasi

Tokat Narince

Elazig Okuzgozu

Diyarbakir Bogazkere

Wine Regions in Turkey

REGION MAIN GRAPE VARIETIES

Thrace Semillon, Cinsault, Papazkarasi, Gamay, Adakarasi

Izmir Cabernet Sauvignon, Chardonnay, Grenache, Sauvignon Blanc, Shiraz, Merlot, Muscat

Denizli Shiraz, Calkarasi, Sultaniye, Kalecik Karasi, Okuzgozu, Bogazkere

Manisa Carignan, Sultaniye, Alicante Bouchet

Marmara Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc

Cappadocia Emir, Dimrit

Ankara Kalecik Karasi

Tokat Narince

Elazig Okuzgozu

Diyarbakir Bogazkere

Wine Regions in Turkey

Öküzgözü-Boğazkere

Sultaniye

Çalkarası

Kalecik Karası

Shiraz

Okuzgozu

Bogazkere

Emir

Narince

Papazkarası

Semillon

Cinsault

Gamay

Muscat

Carignan

Alicante Bouchet

Hasandede

Kalecik Karası

Karasakız

Dökülgen

Rumi

Sultaniye

Horozkarası

Sergi Karası

Sauvignon Blanc

Beylerce

GRAPE MAP OF TURKEY

Thrace Region, Şarköy-Mürefte-Saros-Avşa Island

Province

• Lat (DMS) 40° 36' 58N

• Long (DMS) 27° 6' 3E • Altitude (meters) 0

• Climate: Şarköy has a climate peculiar to its own and different from the surrounding geography. Despite affected by the Mediterranean it receives the northern winds as it is positioned right at the exit of Çanakkale strait. Summers are hot and dry while winters are cold and windy .Due to high humidity ,daily temperature values don’t show significant drops . The land behind the coast has the right micro-climate for vineyards and wine-making.

• Grape varieties: Semillon, Cinsault, Papazkarasi, Gamay, Adakarasi,Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Shiraz

Thrace designates a region spread over

southern Bulgaria (Northern Thrace),

northeastern Greece (Western Thrace),

and European Turkey (Eastern Thrace).

Thrace borders on three seas: the Black

Sea, the Aegean Sea and the Sea of

Marmara. In Turkey, it is also called

Rumeli.

Soil Type & Vineyards

Soil type: Dense cracking clays

Vineyards: Equal amount of head-trained and trellis vineyards

New modern vineyard implementation

SAROS VINEYARDS

AVŞA VINEYARDS

Uçmakdere, Şarköy-Thrace

Aegean Region, Denizli–Güney

Province

• Lat (DMS) 38° 9' 16N

• Long (DMS) 29° 4' 4E

• Altitude (meters) 834

• Climate: In general the Aegean region has a mild climate. However, it becomes harsher at altitude . Temperatures can rise to 40 °C during summer and fall to -10 °C in winter. There are about 80 days with precipitation, mainly during winter.

• Grape varieties: Shiraz, Calkarasi,

Sultaniye, Kalecik Karası, Chardonnay, Merlot, Zinfandel, experimental Ökuzgozu and Bogazkere plantations

Soil Type & Vineyards

denizli plateau soil and rocks

Soil type: goes from clay loam in the lower elevations to Akins series alternating with calcarious chalks at 1100 m.

Soils in Denizli

Ege Region, Sultaniye

• Mainly grown in Denizli and Manisa.

• Mostly consumed as table grape and dried grape however it is also used in wine making.

• Gives light, easy to drink fruit flavored and fresh wines.

• Dry and semi-dry wines can be produced with this type of grape.

Denizli Akins series soil

Sultaniye

Aroma Profile

• Asparagus

• Pear

• Pineapple

• Floral

• Mango

• Lemon

• Golden, Green Apples

• Hay

Sultaniye

Food & Wine Match

• Grilled or steamed fish

• Shellfish

• Chicken

• Pasta with white, creamy sauces

Aegean Region, İzmir-Şirince Province

• Lat (DMS) 37° 57' 6N

• Long (DMS) 27° 22' 29E

• Altitude (meters) 93

• Climate: explained that the conditions in Izmir, where the vineyards are at an altitude of 150 metres, are closer to say Bari or Athens, while on the Anatolian plateau, the vineyards are at a height of 900 metres,

Şirince is located in the hills at about 350 meters (1000 ft) above sea level, which means pleasant nights even in hottest July, and in winter some frost and the occasional snowfall.

• Grape varieties: Muscat of Bornova, Shiraz, Calkarasi, Sultaniye, Syrah, Chardonnay, Cabernet Sauvignon, Petit Verdot, Merlot

Soil Type & Vineyards

Cabernet

Sultaniye

Muscat of Bornova

Serhat Orhan, Merlot

Serhat Orhan, Merlot

Serhat Orhan Sauvignon Blanc

Serhat Orhan -Syrah

Hilmi Doğu, Misket

Central Anatolia, Kalecik Province

• Lat (DMS) 40° 5' 50N

• Long (DMS) 33° 24' 30E • Altitude (meters) 676

• Climate:Central Anatolia, with the more continental climate of hard winters and hot summers, is home for varieties like Kalecik, Karası, Papazkarası, Dimrit

• Grape varieties: Kalecik Karası

“Kalecik" is a far and small district of Ankara. Located near the river "Kizilirmak" (Halys).

Soil Type & Vineyards

Soil Type: Pebbely clay loam

Vineyard: Cord modern trellising

Central Anatolia Region, Kalecik Karası

• Kalecik Karası means the “black from small castle”. Kalecik is a small village in Central Anatolia with its castle.

• Kalecik Karası is the most important type of red grape used in wine making in Central Anatolia.

• The origin of this grape is Ankara.

• It has pronounced red fruit character and produces rather light bodied, light tannin dry wines.

• In 1990s this grape was rejuvenated and presented

to Turkish wine industry.

Kalecik Karası

Aroma Profile

• Red Berries

• Cherry

• Strawberry

• Raspberry

• Cotton candy

• Pyrezine

• Game or stable

Kalecik Karası

Food & Wine Match

• Pizza

• Meat with tomato sauce

• Grilled cutlet

• Pasta with tomato sauce

Central Anatolia, Tokat Province

• Lat (DMS) 40° 15' 44N

• Long (DMS) 36° 18' 48E • Altitude (meters) 1176

• Climate:Tokat's climate represents a transition between the Central Black Sea and the Inner Anatolia climates. The climate is somewhat harsher at high altitude levels and in the southern sections of the province.

• Narince is the preferred region for vine leaves for dolma.

• Experimental plantings of Sauvignon Blanc, Chardonnay, Pinot Noir

• Grape varieties: Narince

Soil Type & Vineyards

Soil Type: River bed and glaciated aluvial fan

Vineyards: Typically grown head train spur pruned or

goblet, all dry-farmed and late blooming-ripening

Black Sea Region, Narince

• Narince means “delicately” in Turkish

• Mainly grown in Tokat and along Yeşilırmak (river)

• Both consumed as table grape and used in wine making.

• Dry and semi-dry wines can be made with Narince grape.

• It has yellow-green colour and sophisticated fruit flavor. • Since the acidity level is high in this type of grape it is

possible to age therefore the wine gains a complex bouquet.

Narince

Aroma Profile

• Orange, grapefruit, lime

• White pineapple

• Quince

• Floral, Plumeria, Acaccia,and fruit blossom

• Basil

• Ripe green apple

• Walnut

Narince

Food & Wine Match

• Oily grilled fish

• Spicy chicken

• Eggplant salade

• Dishes with onion

• Hors d’oeuvres

East Anatolian Region, Elazığ Province

• Lat (DMS) 38° 40' 31N

• Long (DMS) 39° 13' 14E

• Altitude (meters) 1049

• Climate:The dominant climate in Elazığ Province is the terrestrial climate and the winter seasons pass cold and precipitant while summer seasons pass hot and dry. However,due to the natural and artificial lakes around the city, some partial variations from the climate is experienced.

• Grape varieties: Öküzgözü, experimental plantings of Grenache, Syrah, Cabernet Sauvignon

Soil Type & Vineyards Soil Type: Red clay and decomposed granites varying to light chalky clay soils

Vineyards: Majority of the vineyards are old-school head-trained, but quality

vineyards are trellis cordon-trained spur prunned.

East Anatolia Region, Öküzgözü

• Öküzgözü(o-kuz-goes-zu) means “ox eye”

• Öküzgözü is grown in Elazığ.

• High in acidity, this grape has low alcohol content, medium body with a delicate bouquet.

• It has fruit and floral flavors, makes a soft and easy to drink wines. Due to its acidity, it can age well

• The wines from Öküzgözü

grape has a light red colour like Pinot Noir.

Öküzgözü

Aroma Profile

• Raspberry

• Dark cherry

• Mint

• Chocolate

• Eucalyptus

• Sour cherry

• Pomegranate

• Ripe plum

• Cherry marmalade

• Clove and Cardamom

Öküzgözü Food & Wine Match

• Casseroles

• Kebaps

• Smoked foods, eggplants

• Hünkar begendi (means “sultan loved it”-ask for

recipe)

• Grilled red meats

• Charcuterie

• Aged cheese

East Anatolian Region,

Diyarbakır Province, Zaza Region

• Lat (DMS) 37° 55' 8N

• Long (DMS) 40° 12' 38E

• Altitude (meters) 675

• Climate: Rough and dry terrestrial climate is domiant in Diyarbakır province. Very hot during the day and cold at night during growing season.

• Grape varieties: Boğazkere

Soil Type & Vineyards Soil type : decomposed sandstone to red clays

Vineyards: wild and savage

East Anatolia Region, Boğazkere

• Boğazkere means “throat burner” (boaz-ker-a)

• Boğazkere is mainly grown in Diyarbakır. (Experimental Boğazkere plantings are in Denizli region)

• Boğazkere has very high dense tannins with medium acidity, similar to Tannat.

• The wines made from this grape are dark in colour, full bodied, densed tannins, with complex flavor profiles.

• The wines from Boğazkere grape

find balance when aged.

Boğazkere

Aroma Profile • Black cherry

• Raspberry

• Blackberry

• Black mulberry

• Pepper

• Clove

• Eucalyptus

• Tobacco

• Leather

• Pine Forest

• Dark chocolate

• Liquorice

Boğazkere

Food & Wine Match

• Spicy, saucy meat dishes

• Kebabs and BBQs

• Tandir (slow roasted lamb)

• Intensely flavoured cheese

Marmara Region, Bozcaada Province

• Lat (DMS) 39° 50' 6N

• Long (DMS) 26° 4' 11E

• Altitude (meters) 0

• Climate: The high humidity level prevents significant drops in temperature. Which creates the right environment for viticulture.

• Grape varieties: Vasilaki, Karasakız, Karalahana

Soil Type & Vineyards Soil type: gravelly loam

Vineyards: trellis and head-trained, maritime

Middle Anatolia Region,

Cappadocia Province

• Lat (DMS) 38° 46' 19N

• Long (DMS) 34° 32' 5E

• Altitude (meters) 945

• Climate: Cappadocia has a steppe climate, there is a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.

• Its poor volcanic soil is well suited to the cultivation of vines.

• Grape varieties: Emir, Dimrit

Soil Type & Vineyards Soil type: sand, sandstone, decomposed volcanic, tuffa

Vineyards: upper elevations dry-farmed, lower elevations roots find water

in the high water table. Equal amount of head-trained and trellis

Cappadocia, Emir

• Niğde-Nevşehir (Kapadokya) region

• Wines are

– Light-medium bodied

– Light yellow colour

– High acidity

– Delicate

• Used in sparkling and still wine making

• Does not match with oak, Should be consumed in

1-2 years, no malolactic

• Aroma Profile

– Apple (green/yellow)

– Pineapple

– Kiwi

– Lemon

– Blood orange

– White rose

• Goût de terroir:

– Lime stone, mineral

Emir

Emir • Food & Wine Match

– Salmon and other oily fish

– Shellfish

– Asparagus

– Chicken with tomato sauces

– Pasta with white, creamy sauce

– Salads without vinegar

– Sushi

AGENDA

• Turkey at A Glance

• Wine in Anatolia

• Wine Regions in Turkey

• Important Native Grape Varieties

Narince

• Short growing seasons

• Cool climate

• Aluvial chalky soils

Aroma Profile

• Orange

• Grapefruit

• Lime

• Floral

• Ripe apple

• Caramel

• Walnut

• Vanilla

Emir

• Continental

• High elevation

• Poor sandy volcanic soils

Aroma Profile

• Apple

(green / yellow)

• Pineapple

• Kiwi

• Pear

• Yellow lemon

Kalecik Karası

• High elevation, Akins series soils

• Warm days, cool nights

• Dry-farmed

• Thin-skinned

Aroma Profile

• Red Berries

• Cherry

• Strawberry

• Raspberry

• Cotton candy

• Pyrezine

• Game or stable

Öküzgözü

• Lake effect

• Red clay and decomposed granites varying to light chalky clay soils

• Big berries

• High acid

Aroma Profile

• Raspberry

• Dark cherry

• Mint

• Chocolate

• Eucalyptus

• Sour cherry

• Pomegranate

• Ripe plum

• Cherry marmalade

• Clove and Cardamom

Boğazkere

• Small clusters, tiny berries, thick skin

• Hot climate, high temperature differences day-night

• Poor soils

Aroma Profile

• Black cherry

• Raspberry

• Blackberry

• Black mulberry

• Pepper

• Clove

• Eucalyptus

• Tobacco

• Leather

• Pine Forest

• Dark chocolate

• Liquorice