Turkish wine

Turkish wine is wine made in the transcontinental Eurasian country Turkey. The Caucasus region, where Armenia, Azerbaijan, Georgia and Iran are located, played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing regions of the world. Ampelographers estimate that Turkey is home to between 600 and 1200 indigenous varieties of Vitis vinifera (the European grapevine), though less than 60 of these are grown commercially. With over planted under vine, Turkey is the world's fourth-leading producer of grapes for wine production. Mustafa Kemal Atatürk, Turkey's first president, established the country's first commercial winery in 1925. According to the OIV, the total wine production in 2005 was 28,700,000 litres. In the first half of 2009, wine consumption in Turkey reached 20,906,762 litres. Geography of Turkey and List of Turkish wine regions The size and geography of Turkey accounts for the wide climatic variation of Turkey's wine regions. The wine regions of Thrace along the Sea of Marmara have slight Mediterranean climates that resembles those of neighboring southwest Bulgaria and northeast Greece. This area is responsible for nearly 40% of Turkey's wine production which also produces the most elegant and balanced wines in Turkey. The sub region of Thrace, Kirklareli, is known for her crisp white wines and fine reds. The wine regions along the Aegean coast, mostly near İzmir, account for 20% of the country's wine production, and have much more pronounced Mediterranean climates with mild winters and warm, dry summers. The remaining portion of Turkey's wine production takes place in scattered pockets throughout the Eastern and Central Anatolia regions. The region of Central Anatolia is the most climatically difficult region to produce wine, with most vineyards being located at altitudes near 1,250 meters (4,000 feet) above sea level. Winter frost is a serious viticultural hazard, with winter temperatures often dropping to −25 °C (−13 °F).