Turkey has a large wine-producing industry, based on domestic strains of vine and on recognized imported ones from France. Currently on offer are over 52 varieties of red wine, 50 varieties of white,16 rose and eight sparkling wines of the red, the wines of Ataturk Orman Ciftligi can be recommended : Ankara, Ankara Altini, Boga Kani, and Kilis ; of Doluca Bagcilik ve Sarapilik: Villa Doluca ,Doluca Antik , Doluca; of Tekel : Buzbag, Buzbag (Madalyali ) , Guzel Marmara, Hosbag, Trakya ; of Kavaklidere Saraplari ; Yakat, Kavaklidere Eski Dikmen. In light wines Ankara and Ankara Altini have white white versions; Tekel has Barboros and a white Guzel Marmara , Narbag and Trakya ; Doluca has white versions of Doluca Doluca, Doluca Antik and Doluca ; Kavaklidere has it is Cankaya and Kavak. Among the rose there are Aral Aral (Aral sarap Ltd ) Bortacina ( Yigitler sarap Islt ) Dona Villa ( Mutuk sarap San Ltd ) and Truva ( Talay saraplari ) ; the other companies mentioned above all have their rose wines. Among the sparkling wines, Altin Kopuk is a Kavaklidere champagne. This is only a selected list, and other labels you might come across in major cities and towns or outside of tehn are not to be exculuded from palatability.
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Raki (rah-KUH) is clear brandy made from grapes and raisins, flavored with pungent anise. Most is quite potent (80- to 90-proof/40% to 45% alcohol) and thus diluted with water and sipped. traditional raki sofrasi ("raki table") bears dozens of meze (MEH-zeh, Turkish hot and cold hors d'oeuvres, salads, cheeses, etc.) but the two essentials are salty white sheeps'-milk cheese (beyaz peynir) and sweet yellow melon (kavun)
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Good wine has been produced in Turkey for millennia, and still is.
everal of Anatolia's climatic regions, some with volcanic soil (such as Cappadocia), are suitable for producing wine grapes.
The peoples of the Byzantine Empire enjoyed their wines and developed careful cultivation methods for their grapes.
Under the Ottoman Empire, the sultan's Muslim subjects largely abstained, but his Christian and Jewish subjects continued to make and drink wine.
With the fall of the empire (1923) and founding of the European-style Turkish Republic, many citizens of Greek heritage moved to Greece, but in the secular republic wine-making was encouraged.
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Poised on the border between Europe and Asia and arguably part of the cradle of civilization, Turkey boasts a rich and ancient history ... and a key role in the early history of wine. Then called Anatolia, Turkey was home to cultivated vineyards and a commercial wine industry as far back as 6,000 years ago. Producers are in areas of the Marmara, Aegean Coast, Northeast (Narince, Tokat), Southeast (Okuzgozu, Bogazkere), Gallipoli (Bordeaux).
The best independent producer of wines in the country is Doluca. Situated on the Sea of Marmara, the winery, which was founded in 1926, has three major series - Villa Doluca, Villa Neva, and Doluca. The winery of Kavakildere, located in Ankara but using grapes from all over the country, is far larger and also produces several acceptable wines.
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 If you want just one drink, ask for bir kadeh raki (BEER kah-DEH rah-KUH).
If you're drinking lightly with one or two friends, ask for bir otuzbeslik raki (BEER OH-tooz-BESH-leek, a 35 cl half-bottle).
If you really want to "milk the lion" or you're with lots of friends, order bir sise raki (BEER SHEE-sheh rah-KUH, a full bottle, sometimes called a yetmislik, yeht-MEESH-leek, a 70 cl bottle).
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