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Turkey

It’s conjectured that Turkey’s winemaking history may go back as far as 6,000 years. The modern wine industry was reborn in the 1920s after being essentially shut down by Islamic traditionalists. Today the main growing areas are central and eastern Anatolia, Trakya, and the area around Izmir on the Aegean coast. Many of the vines are native, and a number of European varieties are grown in Trakya. Native red varieties include Adakarasi, Karasakiz, and Papazkarasi; native white grapes include Apincak (or Yapincak), Beylerce, Emir, and Narince. Imported vines include CABERNET SAUVIGNON, CARIGNAN, CHARDONNAY, CINSAUT, CLAIRETTE, GAMAY, MERLOT, MUSCAT, PINOT NOIR, RIESLING, SÉMILLON, and SYLVANER. Tekal, the state-run monopoly, dominates wine production and has over twenty wine-producing facilities scattered throughout the country. Turkey also has over 100 private wineries.
Related Links: Cabernet Sauvignon, Carignan
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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