The country's seven main wine producing regions, and producers, are described below, Turkey's state-owned winery, Tekel, produces wines from many areas. Hosbag, a Gamay from Thrace (Trakya) is one of theirs, as is Buzbag, a powerful red made from Bogazkere grapes in Anatolia.
This region, based on the districts of Izmir, Manisa and Denizli, accounts for some 20% of Turkish wine production. Grape varieties, red: Calkarasi, Grenache, Carignan; white: Semillon.
Coastal region based on Corum and the Tokat Valley. Grape varieties, red: Dimrit, Sergikarasi; white: Narince, Kabarcik.
Diren A family company based in the Tokat Valley making wines of good potential. Sturdy, well?structured reds and whites, even a rose that at five years of age lacks fruit but is not oxidized. Karmen is the name of the red.
Wine production is centred on Elazig. Grape varieties, red: Okuzgozu, Bogazkere; white: Narince.
Centred on Burdur. Grape variety: the red Dimrit
Winemaking is centred on the cities and regions of Ankara, Kirikkale, Neusehir, Kirsehir and Nigde. Anatolia has very severe winters and hot summers. Grape varieties, red: Kalecik Karasi, Papazkarasi, Dimrit; white: Emir, Hasandede.
Kavaklidere An old-established private winery near Ankara. One of its newest wines is called Sultan, from seedless Sultana grapes.
Centred on the districts of Gaziantep, Mardin, Urfa and Diyarbakir. Grape varieties, red: Horozkarasi; white: Dokulgen, Kabarcik
Thrace and Marmara
The heart of Turkish wine production, accounting for 40% of the whole. Centred on Tekirdag, Canakkale, Edirne, Kirklareli and Bilecik. Grape varieties, red: Papazkarasi, Adakarasi, Karaseker, Gamay, Pinot Noir; white: Yapincak, Beylerce, Semillon, Clairette, Riesling.
A private company in Thrace, near Istanbul. Villa Doluca is Turkey's most popular red. There is also a semi?sweet, slightly sparkling Moskado.