Discover Turkey and the motherland of wine
Home to hundreds of indigenous varieties of European grapevine, Turkey played a pivotal role in the early history of wine and has been one of the earliest wine producing regions of the world.
The most suitable Turkish grape varieties for making wine are Bogazkere and Okuzgozu grown in the Eastern and Southeastern Anatolia regions of our country. One of the world's best red wines is made from these two types of grapes. Another variety called Emir, which is grown in western Anatolia, is one of the best grapes in the world to produce white wine. Kara is another renowned grape variety indigenous to Turkey.
It is believed that this variety dates back to the Hittites and Phrygians. Today, Turkey is fourth in the world in terms of vineyard area and the world's fifth largest producer of table grapes. Turkish wines are exported all over the world.
Since the reign of the Hittites, grapes have been cultivated and made into wine in Anatolia, which is seen as the homeland of wine. In ancient times, cities on the Aegean and Marmara shores exported wine to countries in the Mediterranean and Black Sea regions. The resulting wealth enabled these cities to grow and build magnificent temples and stone villas.
Turkish wines, produced with the grape varieties all over Anatolia, from the coastal plains of the Aegean and the Mediterranean to the high plateaus of Eastern Anatolia, have always maintained their place at the Turkish dining table.
Red, white, rose and fruit wines, as well as traditional homemade wines from villages, have won many awards at international competitions.
In recent years, wine producing has grown significantly, with capital being poured into modernizing and expanding production techniques. Wine lovers' community and interest in wine is growing with new societies, tasting parties and new vineyards. As a result wine is on its way to becoming one of the most popular alcoholic beverages in Turkey.