Writing in the International Herald Tribune's Latitude blog, veteran Turkey correspondent Andrew Finkel describes how he recently found out that one of his favorite kebab restaurants recently stopped serving booze. Rather than due to political pressure, it turns out the owner made a business decision: in the part of town where the restaurant was located, many locals will no longer frequent an establishment that serves alcohol.
But Finkel points out that while that restaurant owner's clientele may be shunning booze, a number of well-to-do Turks are investing their time and money in projects that are supporting a small boom in Turkey's wine industry. Writes Finkel:
In all, there some 800 varieties of grape in Turkey, 30 of which are cultivated commercially. The country is the sixth-largest producer of grapes, but most end up eaten as is or as raisins. Only 3 percent are turned into wine. For now.
“Small wineries are transforming the whole industry,” says Isa Bal, the head sommelier of The Fat Duck, the three Michelin star restaurant in Berkshire, who was named Best Sommelier in Europe in 2008. Originally from Adana, a city in southern Turkey known for its pickled red carrot juice, Bal describes a Turkey on the brink of discovering the finer things.
At the moment, for most Turks the good life means owning a house and a car. Bal predicts that in time it will mean “sealing a business deal over lunch with a good wine.”
I, for one, was further reassured over lunch in Urla, about 20 miles from Izmir, at another state-of-the-art winery run by Can Ortabas, who took up growing grapes after he discovered ancient sets of vineyards on his land. Ortabas is not worried that Turkey might turn into Iran.
But will the market for wine grow enough to justify his $14 million investment? “I don’t know if Turkey will change. But Turkish wines have changed,” he replied.
For those interested in trying out some of the wines being produced by Turkey's newest wineries, this New York Times article provides a list of recommended Istanbul wine bars.