Turkish wine

Turkish wine is wine made in the transcontinental state of Turkey. Viticulture in Anatolia dates back at least 7,000 to 9,000 years, placing the region alongside the Caucasus as one of the earliest centers of vine domestication.

Turkey is home to between 600 and 1,200 indigenous varieties of Vitis vinifera, though less than 60 of these are grown commercially. With approximately 410,000 to 505,000 hectares (1,010,000 to 1,250,000 acres) planted under vine, Turkey has the fifth-largest vineyard area in the world. However, only a small percentage of these grapes (estimated between 3% and 15%) are processed into wine; the majority are consumed as table grapes, dried as raisins, or distilled into rakı.

Modern Turkish winemaking has undergone a significant transformation since the 1990s, characterized by the privatization of the state monopoly Tekel, the emergence of boutique wineries, and a revival of indigenous grape varieties.

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