Turkey — traditional
Turkey
Turkey bridges European and Asian coffee and wine culture. Anatolia is the genetic homeland of Vitis vinifera — wine was being made here 6,000+ years ago. Turkish coffee (prepared in the cezve/ibrik) is one of the world's great ceremonial beverages: ultra-fine grind, cold water start, three rises of foam, sugar added before brewing (sade/orta/şekerli). The ceremony represents the Ottoman empire's role in spreading coffee from Arabia to Europe through Constantinople. Also: Turkish Raki (pomace/grape spirit with anise — the Turkish equivalent of Lebanese arak and Greek ouzo).
Vintage assessments
| Year | Rating | Notes |
|---|---|---|
| 2023 | 84 | Good balance of heat and moisture; classic Turkish character with good natural acidity. |
| 2022 | 86 | Hot, dry year across Turkey; powerful, concentrated wines especially from eastern Anatolia. |
| 2021 | 82 | Classic, balanced Turkish season; good across all wine-growing areas. |
| 2020 | 85 | Warm, productive Turkish summer; rich, full-bodied reds from Cappadocia and Eastern Anatolia. |
| 2019 | 83 | Good conditions across major wine regions; consistent quality from Thrace, Cappadocia and Aegean. |
| 2018 | 89 | Exceptional Turkish vintage; Thrace and Aegean regions benefited from Mediterranean heat moderated by sea breezes. Indigenous varieties Öküzgözü and Boğazkere at peak ripeness. |