Ardic is committed to promoting the indigenous grapes of Anatolia, which is the historic name for the country we call Turkey today. One of the exciting aspects of her family's efforts is that this land is believed to believed to be the birthplace of wine, and it certainly is one of the world's oldest wine-producing regions.
On this evening of taste discovery we got to know these beautiful Turkish wines:
Yasasin - Kalecik Karasi red grapes fermented as a white sparkling wine. Loved this aperitif wine, the first and only in Turkey produced in the methode Champenoise. Yasasin is a Turkish toast meaning "Long life!"
Narince - Made from grapes of the same name, this white wine showed ripe peach nose, creamy palate, and a dry finish with slight almond notes. The unoaked version of this wine showed particularly well as a fresh medium-bodied white wine of character.
Kalecik Karasi - The Pinot Noir of indigenous Turkish grapes. The wine was translucent with elegant cherry notes. We also had the Reserve version, aged 14 months in French oak, which was richer, more velvety and boasted riper cherries and a bit of chocolate.
Bogazkere - A full-bodied red wine that offered both black and red fruit and notes of spice with firm tannins. Excellent with full-flavored meat dishes.
Okuzgozu - A wine known as "Bulls Eye," this was a big bold red wine with stewed red fruits and baking spices and a touch of smokiness.
This line-up of indigenous Turkish wines was eye-opening in that they were all high quality. In addition, they were pleasing to American palates, yet all unique in their flavor and aroma profiles. To have a taste of Vinkara wines, pay a visit to East Pole in New York City, where some of these special pours are on the list.