Turkish Wine: History, Native Varieties and Where to Taste in Istanbul

Turkish wine is experiencing a modern renaissance after centuries of limited production. Anatolia is one of the world’s oldest wine-producing regions, with evidence of grape cultivation dating back at least 7,000 years. Today, visitors to Istanbul can explore wines from Turkey’s major regions—Marmara (near Istanbul), Aegean, Cappadocia, and the Southeast—each showcasing distinctive native grapes that reflect Turkey’s unique terroir and winemaking heritage.

This guide introduces the main varieties you’ll encounter in Istanbul bars and restaurants, explains the difference between indigenous and international wines, and shows you where to taste authentic Turkish wine. Whether you’re looking for a crisp white from Cappadocia, a structured red from Eastern Anatolia, or a sparkling wine made from native grapes, Turkish wine offers flavors found nowhere else.

Quick answer: Grape growing in Anatolia has evidence dating back at least 7,000 years. Turkey has an estimated 600 to over 1,200 indigenous Vitis vinifera varieties, but fewer than 60 are grown commercially. As of the mid-2020s, there are approximately 140 licensed wineries in Turkey. Visitors can taste Turkish wines at restaurants and wine bars throughout Istanbul, with prices ranging from budget to luxury depending on the producer and wine style.

At a Glance

Type	Alcoholic drinks
Local name	Турецкое вино
Origin	Turkey, Anatolia

History and Story of Turkish Wine

Grape growing in Anatolia has a long history; archaeological and archaeobotanical findings place the region, together with the Caucasus, among the areas where Vitis vinifera was first domesticated, with evidence dating back at least 7,000 years. The Hittite Kingdom ruled Anatolia from 1700 BC to 1200 BC and called the area ‘Wiyanawanda’ or land of the grapevine.

During the Ottoman Empire (which lasted 624 years), alcohol was more or less banned. The Ottomans eased restrictions in the second half of the 19th century, and wine production increased dramatically. Winemaking continued throughout the Ottoman Empire until its dissolution in 1922, but it wasn’t until the 1980s, with the liberalisation of the Turkish economy, that the industry really began to recover and modernise.

In the early 1990s, Turkey’s oldest wine producer Doluca began to produce fine wines from international grapes, and around the same time, Kavaklıdere, another long-established producer, started to produce local Öküzgözü, Boğazkere and Kalecik Karası wines. These two events were milestones in Turkey’s modern winemaking story.

Ingredients

• Openness to unfamiliar grape varieties and flavor profiles
• Understanding that Turkish wine production is smaller and less marketed than European wines
• Awareness that alcohol consumption in Turkey is less dominant culturally than in Western Europe due to Islamic tradition
• Interest in exploring native varieties rather than familiar international grapes

How Turkish Wine Is Made

Step 1: Learn the key native red grapes

Among the leading indigenous red varieties are Öküzgözü, Boğazkere, Çal Karası, Kalecik Karası and Papaskarası. Öküzgözü is widely regarded as one of the most important red wine varieties of Turkey due to its wide cultivation, stylistic versatility, and international recognition. Boğazkere is widely regarded as one of Turkey's most structured and tannic red wine grapes. Kalecik Karası is now one of Turkey's most famous grapes due to its strong candy flavour and creates the perfect wine for ageing, producing everything from sparkling reds to a blanc de noir.

Tip: Reds from Eastern Anatolia tend to be more structured; those from Thrace offer more delicate fruit.

Step 2: Explore native white grape varieties

The indigenous Narince grape is the leading white variety for wines followed by Emir. Narince is the most widely grown white grape in Turkey and produces a medium body wine with flavours of lemon, grapefruit and pineapple with hints of floral undertones and good acidity. Emir from Cappadocia is a full-bodied grape and considered the best place to grow this varietal.

Tip: White wines made from native grapes are increasingly available in Istanbul restaurants and offer exceptional freshness.

Step 3: Understand the regional differences

The Aegean is the largest wine-producing region by volume, with around a third of national output, featuring a Mediterranean climate with hot, dry summers and mild winters. Marmara is responsible for nearly 40% of Turkey's wine production and produces the most elegantly balanced wines in Turkey. In East Thrace and Marmara, production is centred on Kırklareli, Tekirdağ, Şarköy and the Gelibolu peninsula.

Tip: Marmara region wines are closest to Istanbul and often available at local wine bars; request wines from this region to support producers near the city.

Step 4: Recognize the influence of Ottoman history

In the early days of the Twentieth Century, the Ottoman Empire's Greek population was largely responsible for wine production, but population changes in the 1920s saw the loss of both that population and wine production know-how. Modern, commercial wine production in Turkey by ethnic Turks was born in the 1940s, and government grants in the 1990s helped small production wineries get off the ground and drive a movement away from quantity to quality.

Tip: Many traditional winemaking villages on Bozcaada island and in Thrace still preserve Greek-era winemaking heritage; some offer tastings and tours.

Step 5: Discover modern winemaking innovation

Skin-contact and amphora-aged wines have become all the rage over the last few years. Vinkara, near Ankara, created Yaşasın, the first traditional method sparkling wine with a native grape, Kalecik Karası, which previously had been used only for still red and rosé wines. Currently Turkey is home to about 185 wine producers.

Tip: Boutique wineries and avant-garde styles are emerging; ask Istanbul wine bars for natural wines, skin-contact whites, or amphora-aged bottlings to try cutting-edge Turkish winemaking.

Variants

• Red wines from native grapes: Öküzgözü, Boğazkere, Kalecik Karası, Papazkarası
• White wines from native grapes: Narince, Emir, Bornova Misketi, Yapıncak
• Rosé wines: made from Kalecik Karası, Papazkarası, or Çal Karası
• Sparkling wines: traditional method using native grapes like Kalecik Karası
• Sweet and late-harvest wines from Cappadocia and other central regions
• International varieties: Cabernet Sauvignon, Merlot, Syrah, Chardonnay
• Amphora-aged and skin-contact natural wines from modern boutique producers

Common Mistakes to Avoid

• Assuming Turkish wine is low quality or that Turkey doesn't produce serious wines. Turkey's history stretches back to include the very origins of wine, yet its modern industry is but a few decades young. The quality has improved dramatically since the 1990s.
• Confusing native Turkish grapes with international varieties. Many Istanbul wine lists mix both; ask which are indigenous to get the unique Turkish experience.
• Ignoring wine pairing traditions. For meat dishes with heat spice, go for the less tannic reds like Kalecik Karası; for spicy meatless dishes, try a semi sweet wine made with Bornova Misketi.
• Expecting to find Turkish wine widely available outside Turkey. Turkey's annual wine production is approximately 615,000 hectoliters compared with 23 million hectoliters in the U.S., and just 5 percent of that is exported. Drink Turkish wine in Turkey.
• Overlooking rosé wines. Red blends are very popular, and rosé is gaining traction. Turkish rosés, particularly from Kalecik Karası or Papazkarası, pair beautifully with Turkish food.
• Mistaking modern wine bars for traditional wine culture. Wine consumption is less dominant culturally in Turkey than in Europe; most wine is found in tourist-oriented establishments and restaurants rather than casual neighborhood bars.

How to Order and Eat It

Turkish wine is served at room temperature (reds) or slightly chilled (whites) in bars, restaurants, and wine shops throughout Istanbul. Order by grape variety if possible, as the same wine name may vary between producers. Pair reds with kebabs, grilled meats, and cheese; whites with seafood, meze, and lighter dishes. Rosés work well with the full range of Turkish food. Wine is less commonly consumed casually than in Europe—it is typically ordered with meals or at dedicated wine bars rather than as a casual drink. In traditional settings, wine may not be offered at all; in cosmopolitan Istanbul restaurants, you will find extensive Turkish wine lists. Visitors should respect local customs regarding alcohol consumption, particularly outside tourist neighborhoods.

To order: Bir kadeh Türk şarabı lütfen [Beer kah-deh Turk shah-rah-bee loot-fen]

Contains alcohol. Please drink responsibly and follow local rules.

Istanbul Vibes Tips

• Visit dedicated wine bars in Beyoğlu or Galata to taste multiple Turkish wines in a single session. Staff can explain the differences between indigenous varieties and help you discover your preference.
• Request wines by region as well as grape variety. A Narince from Tokat (Black Sea region) tastes different from a Narince from another area—the terroir matters significantly.
• Look for 'natural wines' and 'amphora-aged' wines from boutique producers. Istanbul's wine scene is increasingly experimental, and these wines offer unique expressions of Turkish winemaking.
• Pair Turkish wine with Turkish food intentionally. Kalecik Karası with lamb kebab, Emir with fish, Bornova Misketi (semi-sweet) with dessert—local pairings work because the wines evolved alongside local cuisine.
• Ask whether a wine is from a winery near Istanbul (Marmara/Thrace region). Supporting local producers means fresher wines and lower prices than wines shipped long distances.
• Avoid assuming that wine menus are comprehensive. Many smaller restaurants stock only 2–3 Turkish wines; if you're specifically interested in native varieties, call ahead or ask at wine bars.

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FAQ

Is Turkish wine actually good quality?

Yes. Turkey's history stretches back to include the very origins of wine, yet its modern industry is but a few decades young. As the country enters a new phase of rediscovering its own wine identity, Turkish regions, key producers, and grape varieties show many complexities. Native varieties like Öküzgözü and Kalecik Karası are gaining international recognition and winning awards.

What are indigenous Turkish grapes and why do they matter?

Turkey has documented more native grape types than any other country—more than 1,400. It is the world's fifth largest grape producing country. These indigenous varieties produce flavors and styles unique to Turkey and cannot be found in European wines, making them a genuinely distinctive part of Turkish food and culture.

Why is Turkish wine less known internationally than French or Italian wine?

Turkey has a huge amount of land under vine, but the vast majority of those vineyards produce table grapes. Turkey's annual wine production comprises approximately 615,000 hectoliters compared with 23 million hectoliters in the U.S., and just 5 percent of that is exported. Production is smaller and most wine stays within Turkey.

Is alcohol common in Turkish culture and Istanbul?

Alcohol consumption is less dominant in Turkey than in Western Europe due to Islamic tradition, though it is legal and available. In Istanbul, wine and beer are widely served in restaurants and bars, but outside tourist areas or in conservative neighborhoods, alcohol may be less visible or available. Wine is typically consumed with meals rather than casually.

Which Turkish wines should I try as a visitor to Istanbul?

Turkey's most popular white-wine grape varieties are Emir, Narince, Sultaniye, and Bornova Misketi, while the red-wine grapes are Çalkarası, Kalecik Karası, Öküzgözü and Boğazkere. Start with Öküzgözü (fruity, accessible red) or Narince (crisp, refreshing white) as entry points to native varieties.

Can I visit wineries near Istanbul?

In East Thrace and Marmara, production is centred on Kırklareli, Tekirdağ, Şarköy and the Gelibolu peninsula. These regions are a few hours' drive from Istanbul and offer winery visits and tastings. Bozcaada island, reached by ferry from Çanakkale, is a popular day trip with over a dozen wineries.

What does Turkish wine pair well with?

For meat dishes with heat spice, pair less tannic reds like Kalecik Karası or semi-sweet wine made with Bornova Misketi. For oil-based dishes like fish and stuffed grape leaves, pair high acid wines like Emir, Vasilaki, or Papazkarası. Turkish wines evolved with Turkish food and pair naturally with it.

Where can I buy Turkish wine in Istanbul to take home?

Turkish wine is available at dedicated wine shops, supermarkets, and airport duty-free. The widest selection is typically found in dedicated wine bars and upscale restaurants in Beyoğlu, Galata, and Sultanahmet. Note that a 2013 law prohibits wine or spirits advertising and marketing, so wine shops may have low visibility and limited signage.

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