The flavor of persimmon in wine of Central Anatolia

More information on of Central Anatolia flavors

Anatolia is the large peninsula which is the westernmost section of the Asian continent. It makes up most of the Asian Part of the modern country of Turkey. Its eastern and southeastern areas are thought to be among the first regions in the world to produce wine. Wine subregions of Anatolia Mid-southern Anatolia (around 12 percent of national production) consists of the provinces Kayseri, Kirsehir, Aksarayi and Nigde.

Climate is continental with hot Dry summers and cold winters Annual rainfall varies between 400 and 600mm (16-24in) Soils are mainly sand, sandstone and – most significantly for quality winemaking, volcanic tuff Key Grape varieties are Chardonnay, Dimrit, Emir, Kalecik Karasi, Malbec, Narince, Öküzgözü, Sauvignon Blanc and Tempranillo Mid-northern Anatolia (3 percent) includes the vineyards of Usak Province in the west and Ankara province. Climate is continental, with annual rainfall of 200-400mm (8-16in) The main soils are pebbly clay loam Key grape varieties are Bogazkere, Kalecik Karasi, Öküzgözü and Syrah Mid-eastern Anatolia (15 percent) includes the wine areas of Tokat, Elazig and Malatya Provinces. Elazig and Malatya have continental climates while Tokat is more influenced by the Black Sea Rainfall ranges from 600 to 1,000m (24-39 in) Tokat soil is based on alluvial fan and river bed, in the other regions it ranges from red clay to decomposed granite and chalky clay Main grape varieties are Narince, Bogazkere and Öküzgözü Southeast Anatolia’s (3 percent) main growing areas lie in Diyarbakir Province. Climate is continental with dry very hot days and cold nights in summer Rainfall varies between 600 and 2,000mm per year (24-39in).

Soils are mainly decomposed sandstone and red clay The main variety is Bogazkere The history of early wine production in Anatolia Turkey (in particular Eastern Anatolia) tends to compete with several of its neighbors in claiming the title of cradle of winemaking. In these countries archaeological finds which support their cause are usually heavily publicized. The oldest permanent winemaking facility found to date – from 4,100BC - is actually located in the Areni-1 cave Complex of Armenia. Evidence of viticulture and more ad hoc grape Fermentation dates much to at least 7,000BC in China, and 5,000BC or earlier in Anatolia.