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.
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