The Turkish tradition of wine production is very new due to the fact that wine was not drunk in the Ottoman Empire
The Turkish tradition of wine production is very new due to the fact that wine was not drunk in the Ottoman Empire. It was therefore only after the fall of the empire in 1919 that Turkey started to produce wine. Today Turkey is one of the worlds largest grape producers. However most of the grapes are used as raisins . Western, northern and central Turkey are the main grape producing areas.
One of the largest wine brands in Turkey is Doluca, which is produced chiefly in central Turkey. Doluca is available as a red, white or rosé wine. Try Doluca Antik which is rather good.Another large wine producer, also in the central part of the country, is Kalvaklidere. Just like Doluca, Kalvaklidere is found in many varieties and tastes good.
Be warned, foreign and imported wines are often a lot more expensive than local Turkish wines.
Many other beverages are enjoyed in Turkey. We have noted below some of the beverages that are a bit different from those generally known.
Apple tea: Popular sweet tea. Enjoyed hot or cold.
Black tea: Resembles earl grey, but is much stronger and a little bitter. Usually served in small tulip shaped glasses.
Mint tea: Wonderful green tea that is not so common.
Kahve: Turkish coffee. Served in a small cup and drunk plain, medium sweet or very sweet.
Teahouses are very popular in Turkey where men sit around discussing sports, politics and the ways of the world. Women are normally not to be seen in teahouses.
Efes: The only large Turkish owned beer brand, Efes headquarters are located in Izmir and the brewery has a large export market to the east as well as Russia. It also owns the largest basketball team, which bears its name, in Turkey.
Raki: An alcoholic drink, flavoured with aniseed, that is best compared to Ouzo or Pernod. Raki is clear but turns milky white when it is mixed with water. It has the nickname lion's milk.
According to the Turks, Raki is the best medicine for preventing illness and so is drunk on a large scale in spite of the fact that the Koran indirectly forbids the consumption of alcohol. This is a question of interpretation and many people avoid the drinking of Raki only the day before the holy day, Friday.
Ayran: Yogurt, diluted with water, that contains extra salt. Tourists often drink ayran for a bad stomach or to maintain fluid and salt levels.
Salgam: Beetroot syrup that is often drunk together with Raki. Salgam is said to remove the affects of alcohol.