2012 promises to be an exciting year for Wines of Turkey.  The recently secured UK listings highlight both a growing interest in Turkish wines and the acknowledgement by the UK trade, of the great quality.  In 2012 Turkish wines are listed by M&S, Laithwaites, The Wine Society, Berkmann, Thierry’s

Wines of Turkey is an umbrella body based in Turkey representing the Turkish wine sector and is the result of a strategic partnership between Turkey’s leading wineries. Its mission is to develop the wine market and culture of Turkey and to increase exports by making Wines of Turkey a generic brand associated with quality wine. Selected Activities from the Past 2008 May London International Wine Fair 2010 March Prowein Wine

Wine History in Anatolia “Neolithic Period” Vitis Vinifera’s Natural Distribution and Archaeological Discoveries. According to archeobotanists, grape was reclaimed in East Anatolia, Georgia and Armenia trio. Vitis Vinifera grows in a band with 6000 km long from Middle East to Spain and 1300 km wide from Crimean to West Africa. Primal Vinifera in Eastern Anatolia Dr. Patrick McGovern Collecting Wild Grapevines (at the Headwaters of the Tigris River)     Wine History in Anatolia

Marmara Aegean Mediterranean Mid-Southern Anatolia  Mid-Northern Anatolia  Mid-Eastern Anatolia  South East Anatolia

Turkey has more than 1200-1500 named grape varities of which 600-800 are genetically different. There are around 30 outstanding wine grape varieties among all these types. The indigenous and international grape varieties below are those that are widely used for wine making. Adakaras›, Alicante Bouchet, Bo€azkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Cinsault, Çalkaras›, Çavufl, Dimrit, Emir, Gamay, Grenache, Kalecik Karas›, Karalahna, Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkaras›,

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). The richness of variety Turkish cuisine possesses is due to several factors. In summary, the variety of products offered by the lands of Asia and Anatolia, interaction with numerous different cultures over a long historical process, the new tastes developed in