Earlier this year, the Bev Media published an article on their website about “fancy” wine producing countries. Featuring Macedonia, Corsica, Cremant de Bourgogne (Sparkling Burgundy), Slovenia, Georgia, Sardinia, we want to share with you their thoughts on Lebanon and Turkey, two wine producing countries that we are proud to carry in the United States.
Here’s what they say:
Brought to the world stage by the charismatic, late Serge Hochar of Chateau Musar, Lebanese wine has developed rapidly since the end of the 15-year civil war in 1990, burgeoning from only five wineries then to over 40 today—all making very good wines.
Still, the generously warm Mediterranean climate sometimes seems to mask true greatness, even if the wines are delicious and distinctive. What is incredibly impressive is that this quality-focused industry has developed in such a testy sliver of the world. In fact, part of the Musar story is about harvesting grapes surrounded by shelling and gunfire.
Local grapes are more likely to star on the plate in warak enab bil zeit (stuffed grape leaves) than in the glass. However, a few determined wineries are making a go with two local white varieties, Obeideh and Merweh, which are usually destined for Arak production. Reds dominate production and most are blends. Typical components include Cabernet Sauvignon, Merlot, Grenache and Syrah, often blended à la Bordeaux meets Rhône. Cinsault accounts for one-third of all production and has been grown there for over 150 years. In contrast, whites tend to be varietal, and Chardonnay and Sauvignon Blanc lead the pack.
Important Producers: Château Musar, Domaine St. Thomas, Château Ksara, Domaine Wardy, Château Kefraya, Domaine des Tourelles, Massaya, IXSIR, Château Ka
Turkey is entering a modern golden age of winemaking, despite its government’s relatively new but viscious anti-alcohol campaigns.
Since the beginning of this century, a number of small producers have diversified the landscape formerly dominated by previously (and usually large but equally quality-driven) wineries to create a unique wine culture reinforced by oenotourism, winery hotels and fine restaurants. In the spirit of Ataturk, Turkey’s founder who decreed the re-establishment of wine production post-Ottoman Empire, these wineries persist in their work. Yet, today they are turning more and more to markets abroad given the touchy attitude toward wine at home.
Turkey hosts over 1,200 indigenous grapes; 50% are genetically unique. While only about 20 account for 95% of wine produced today, several producers are striving to change that. Narince is the luminary white. It is highly versatile, capable of producing all sorts of sparkling, still and sweet wines with finesse, depth of flavor and – in some cases – age-ability. Three black grapes dominate the red category. Kalecik Karasi is a pale-ish, lighter red that masquerades between Pinot Noir, Gamay and Syrah depending on how it is made. The grape Öküzgözü translates into “big black eye of the bull” because it is unusually large for a winemaking grape. It offers baking spices, dark color and relatively supple tannins, so its wines are easy to appreciate. Finally, there is Bogazkere, named “throat scratcher” for its dense, even fierce, tannins. Concentrated in black fruit flavors and highly structured, it can age gracefully as well.
Important Producers: Vinkara, Suvla, Urla, Kavaklidere, Corvus, Sevilen, Likya, Pamukkale, Doluca, Yazgan, Kayra, Selendi”
If you want to read the full article on the Bev Media website click HERE