EPANDING THE CONTENT OF AN OUTLINE using notes.pptx
Turkey, wine in turkey and turkish grape varieties by daniel o'donnell
1.
2.
3. AGENDA
• Turkey at a Glance
• Wine in Anatolia
• Wine Regions in Turkey
• Important Native Grape Varieties
4. AGENDA
• Turkey at A Glance
• Wine in Anatolia
• Wine Regions in Turkey
• Important Native Grape Varieties
5.
6. 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
7. 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.
8. 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
16. 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
17. Turkish Culinary
• 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.
MUTTON SHANKS KEBAB WITH VEGETABLES DOLMA
19. The Bridge Between Europe and Asia
•Located between 35° and 42° North latitude, and 25° and 44° West longitude
20. 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
22. AGENDA
• Turkey at A Glance
• Wine in Anatolia
• Wine Regions in Turkey
• Important Native Grape Varieties
23. 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.
24. 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..
•
25. 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.
26. Turkey: Where is it in the Wine
World now?
Vineyards Production Consumption
In 75 countries; In 65 countries; In 225 countries;
1.Spain 1.France 1.France
2.France 2.Italy 2. Italy
3.Italy 3.Spain 3.USA
4.Turkey 43.Turkey 55. Turkey
Source: www.wineinstitute.org 2005 data
27. Industry structure in Turkey
Lack of wine category Low scale of wine Large scale and
scale and low degree of manufacturers monopolistic structure of
premiumization substitutes
28. Current Situation of Wine Industry
WINE INDUSTRY STATISTICS(2007)
Total Production(LT) Imports(LT) Exports(LT)
Wine 21.921.703 23,958 39,247
Sparkling Wine 359,85 2.512.268 919,092
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
29. 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
31. Wine in Anatolia
• 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.
Source: The World Atlas of Wine, Hugh
Johnson
Vitis Vinifera’s natural allocation and
archeological finds.
32. 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
33. 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
34. Historic Wine Regions In Anatolia
• 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
Dionysus and
Eros
35. Historic Wine Regions In Anatolia
• 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
Heredot
BC 484-425
King Aragon and his
wine bowl
40. AGENDA
• Turkey at A Glance
• Wine in Anatolia
• Wine Regions in Turkey
• Important Native Grape Varieties
41. Old World vs. New World
Where to put Turkey?
50°
30°
0°
30°
50°
42. Wine in Turkey
- 1200-1500 named grape variatals
- 600-800 different genetically
differentiated grape varieties
- 25-30 wine grape varieties among all
these types
43.
44.
45. 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
46. 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
48. Thrace Region, Şarköy-Mürefte-Saros-Avşa Island
Province
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.
• 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
49. Soil Type & Vineyards
Soil type: Dense cracking clays
Vineyards: Equal amount of head-trained and trellis vineyards
New modern vineyard implementation
55. 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
56. Soil Type & Vineyards
Soil type: goes from clay loam in the
lower elevations to Akins series
alternating with calcarious chalks at
1100 m.
denizli plateau soil and rocks
61. 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
62. Sultaniye
Aroma Profile
• Asparagus
• Pear
• Pineapple
• Floral
• Mango
• Lemon
• Golden, Green Apples
• Hay
63. Sultaniye
Food & Wine Match
• Grilled or steamed fish
• Shellfish
• Chicken
• Pasta with white, creamy sauces
64. 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
72. Central Anatolia, Kalecik Province
“Kalecik" is a far and small district of Ankara. Located near the river "Kizilirmak" (Halys).
• 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
73. Soil Type & Vineyards
Soil Type: Pebbely clay loam
Vineyard: Cord modern trellising
74. 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.
75. Kalecik Karası
Aroma Profile
• Red Berries
• Cherry
• Strawberry
• Raspberry
• Cotton candy
• Pyrezine
• Game or stable
76. Kalecik Karası
Food & Wine Match
• Pizza
• Meat with tomato sauce
• Grilled cutlet
• Pasta with tomato sauce
77. 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
78. 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
79.
80.
81. 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.
82. Narince
Aroma Profile
• Orange, grapefruit, lime
• White pineapple
• Quince
• Floral, Plumeria, Acaccia,and fruit blossom
• Basil
• Ripe green apple
• Walnut
83. Narince
Food & Wine Match
• Oily grilled fish
• Spicy chicken
• Eggplant salade
• Dishes with onion
• Hors d’oeuvres
84. 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
85. 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.
86.
87.
88.
89. 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.
90. Öküzgözü
Aroma Profile
• Raspberry
• Dark cherry
• Mint
• Chocolate
• Eucalyptus
• Sour cherry
• Pomegranate
• Ripe plum
• Cherry marmalade
• Clove and Cardamom
92. 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
93. Soil Type & Vineyards
Soil type : decomposed sandstone to red clays
Vineyards: wild and savage
94.
95.
96.
97.
98.
99.
100. 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.
101. Boğazkere
Aroma Profile
• Black cherry
• Raspberry
• Blackberry
• Black mulberry
• Pepper
• Clove
• Eucalyptus
• Tobacco
• Leather
• Pine Forest
• Dark chocolate
• Liquorice
103. 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
104. Soil Type & Vineyards
Soil type: gravelly loam
Vineyards: trellis and head-trained, maritime
105.
106. 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
107. 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
108.
109.
110. 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
111.
112.
113. Emir
• Aroma Profile
– Apple (green/yellow)
– Pineapple
– Kiwi
– Lemon
– Blood orange
– White rose
• Goût de terroir:
– Lime stone, mineral
114. Emir
• Food & Wine Match
– Salmon and other oily fish
– Shellfish
– Asparagus
– Chicken with tomato sauces
– Pasta with white, creamy sauce
– Salads without vinegar
– Sushi
115.
116. AGENDA
• Turkey at A Glance
• Wine in Anatolia
• Wine Regions in Turkey
• Important Native Grape Varieties
