WASHINGTON 鈥� Resolutions don鈥檛 have to be prohibitive. This year, resolve to try something new 鈥� starting with your wine.
Turkish wine is becoming increasingly popular in the U.S., and in 2016, you鈥檒l be seeing more of it in your favorite restaurants and wine shops.
鈥淭here鈥檚 definitely a lot of buzz in the sommelier community about Turkish wine,鈥� says Andrew Stover, a certified sommelier and founder of Vino 50 Selections. 鈥淵ou鈥檙e going to start to see it pop up as kind of weird, unique additions to some of the really geeky wine programs in the city. It鈥檚 not just going to be in Mediterranean or Turkish restaurants.鈥�
Turkish wine鈥檚 rise to popularity is a result of recent marketing restrictions placed on the country鈥檚 winemakers and distributors, explains Erin Gorman of , a Turkish restaurant in Dupont Circle. Because of the advertising limitations, Turkey鈥檚 wine industry has shifted its focus to exports and overseas markets 鈥� and this means good things for consumers.
鈥淚f you can鈥檛 sell here, then the attention shifts to be international,鈥� Stover says. 鈥淎nd with the focus of export, the quality has to go up.鈥�
It鈥檚 time to broaden your taste buds and go beyond Bordeaux. Here are five reasons why you should try Turkish wine this year:
1. Turkey has been making wine longer than most
Historians can trace wine production in Turkey back thousands of years. In fact, wine historians believe the was the origin of grape domestication.
鈥淰illage winemaking in Turkey has gone on since 7,000 years ago, relatively uninterrupted and particularly in non-Muslim communities,鈥� Gorman explains.
Commercial winemaking, however, didn鈥檛 take off in the country until the 1920s.
Stover says Turkey鈥檚 diverse climate is ideal for grape growing 鈥� especially in the Western part of the country where the weather is warm and dry.
鈥淚t鈥檚 right on the Mediterranean so it has the influence that you find in Greece, in parts of Spain and in parts of Italy,鈥� Stover says.
2. Chances are, you already like Turkey鈥檚 most common varieties
Prefer Pinot Noir? Stover says Turkey鈥檚 indigenous grape, the Kalecik Karasi, has all the red fruit, spice and pepper notes you鈥檇 expect to find in your favorite bottle from Oregon.
If pinot grigio is more your style, Gorman suggests you try Emir, the main white grape grown in Cappadocia. It produces a wine that, similar to pinot grigio, has a bright, fresh, citrus taste.
Turkey鈥檚 Narince is comparable to chardonnay, and the Bo臒azkere is perfect for fans of cabernet sauvignon.
3. Turkey鈥檚 wine industry is experiencing a renaissance 聽
Even though Turkish communities have been making wine for thousands of years, the industry is undergoing somewhat of a renaissance. Turkey鈥檚 booming is driving much of the newfound excitement over wine production, and so is the international attention.
Stover says some of the country鈥檚 newest wineries are calling on the old-world experts.
鈥淭he newer wineries in Turkey are a lot like the newer wineries in the U.S., where someone has made millions in some other business and [wanted to open a winery]. And they鈥檙e bringing in the best from Europe 鈥� Italian winemakers, French winemakers,鈥� he says.
4. Turkish wine pairs well with food
One of the best qualities of wine is that it pairs so well with food 鈥� and the same can be said for Turkish wine. Gorman says if you鈥檙e looking to keep things light, Emir is perfect for an evening of mezze 鈥� especially cold, vegetarian plates, such as hummus, salads and dolmas (stuffed grape leaves).聽
Want something that can stand up to a warm and hearty dish? Gorman says one of her favorite pairings is the Kalecik Karasi with moussaka, which she makes with ground beef, layered with eggplant, b茅chamel and a light tomato sauce.
鈥淚t鈥檚 very warm, it鈥檚 very filling, and it balances nicely with that Pinot Noir-style grape,鈥� she says.
A popular item on most Turkish menus is lamb, and Gorman says the Turkish grape 脰办眉锄驳枚锄眉 is the meat鈥檚 perfect pairing.
5. You can find it locally
Ready to pop the cork and try a sip? Good news: You can find Turkish wine in the D.C. area. Stover says specialty stores, such as , and , all carry Turkish wines.
But don鈥檛 expect to have luck bringing home a bottle from the grocery store, just yet.
鈥淏ecause there鈥檚 still small production and there isn鈥檛 all that much that comes to the U.S. yet,鈥� Stover says.
If you don鈥檛 want to commit to a whole bottle, a few restaurants around town pour Turkish wines by the glass, including Ankara and . Stover expects others will join them in the near future.
鈥淚 think one of the things you鈥檒l start seeing is kind of [the same thing you saw] with Greek wines. We鈥檝e seen Greek wines make the jump from being in Mediterranean-focused or Greek restaurants, and now you can find Greek wines in American restaurants,鈥� Stover says.
