A Book that Shines a Light on Turkey’s Wine Legacy
Edited by İnanç Atılgan and Bronwen Batey, TURKISH WINE — A HERITAGE REBORN: FROM OLUS TO VINOLUS places Oluş Molu at its center. With a strong focus on her perspective as a wine producer, the book explores the evolving landscape of Turkish winemaking with a thoughtful and well-curated lens.
Structured in chapters authored by a variety of experts and original voices, the book invites readers to explore Turkey’s cultural anatomy through gastronomy, wine, and tourism. The editors themselves wrote the foreword, explaining the rationale behind their selection of contributors. While acknowledging the challenges of the present, their closing remarks gently remind us not to lose hope for the future.
One of the early essays comes from Susanne Kraus-Winkler, who served as Austria’s Secretary of State for Tourism. Drawing from first-hand experiences in Cappadocia, she reflects on how Vinolus’ commitment to organic viticulture resonates with her aspirations for the future of wine tourism.
Lojze Wieser points out how Turkey’s boutique producers have made impressive strides in recent years, gaining international recognition in competitions. He expresses faith that initiatives like Wine Bridge Türkiye, formed by three boutique producers, will play a pivotal role in opening Turkish wines to global markets.
Perisa Kastratovic, a former ambassador of Montenegro to Turkey, writes about the crucial power of gastro-diplomacy, highlighting his visit to Cappadocia as a masterclass in how to blend hospitality with soft power. He couldn’t help but include the universal truth: the way to the heart, indeed, passes through the stomach.
From the perspective of Jose Hernandes, the winemaker at Vinolus, it was the vision and philosophy he found in Oluş Molu—particularly during his visit to Kayseri—that persuaded him to commit to working in a country with such a complex relationship with wine.
Slovenian chef Jorg Zupan offers a flavorful reflection on how the culinary traditions of his homeland and the unique terroir of Cappadocia blend to create extraordinary pairings with wine. He writes with sincere admiration for the harmony he discovered between food and wine.
He writes with sincere admiration for the harmony he discovered between food and wine.
Göknur Gündoğan manages, within a few pages, to condense thousands of years of winemaking history, reminding us that no matter how much perceptions may shift, the wine DNA embedded in these lands cannot be erased. Her words bring us back to the cultural wealth beneath our feet.
Mehmet Şahin, former rector of Erciyes University, and Azra Seyok, Oluş Molu’s sister, contribute deeply personal pieces. Their essays read like a family tree with historical roots and emotional branches—a blend of reverence and familial affection that adds weight to the narrative.
Close friend Aysu İnsel zooms in on Molu’s multifaceted contributions—as a person, a leader, and a philanthropist—focusing specifically on her work in agriculture, wine, and tourism in the Cappadocia region.
As co-editor, İnanç Atılgan takes us from Champagne to Turkish wine in a piece that helps shift the book beyond the format of a tribute volume, adding balance and richness to the overall composition.
Süray and Doğuhan Atış, authors of Toprak ve Şarap, a cornerstone of modern Turkish wine literature, contributed a section derived from their earlier book, here titled From Vine to Wine: Vinolus’ Journey Through Anatolia. It offers one of the clearest portraits of Vinolus as a producer.
Pınar Akkaya weaves together Anatolia’s place in the wine world with historical insight and contemporary developments. Her essay concludes by linking these shifts to Vinolus’ wine philosophy—a masterful fusion.
Beloved professor Sabit Ağaoğlu documents the clone selection story of the Kalecikkarası grape, tracing how the industry shifted from regional names to grape variety-based labeling—a vital record from a primary voice.
Gözdem Gürbüzatik, a key member of Turkey’s Heritage Vines of Turkey (HVOT) project, outlines current efforts to preserve and develop the diversity of native wine grapes. Her methodical analysis captures what Turkey has and, sadly, what it has lost—a valuable contribution to the living memory of wine heritage.
In the second-to-last chapter, Yasemin Altınyay, a professional banker, analyzes the capital potential of the Turkish wine industry. Through a cool-headed financial lens, she projects what the sector might achieve, based on what it has already generated throughout history.
The final essay comes from Hans van Manen, Secretary General of JRE-Jeunes Restaurateurs. Writing from the organization’s viewpoint, he offers a fresh perspective on the experiential potential of Turkish cuisine and wine—a fitting closing that broadens the discussion beyond borders.
A Much-Needed Contribution
TURKISH WINE — A HERITAGE REBORN: FROM OLUS TO VINOLUS elevates the limited library of Turkish wine literature with its thoughtful content, strong editorial curation, and emotional depth. We congratulate Vinolus and Oluş Molu for gifting us such a meaningful publication, and extend heartfelt thanks to all the contributors—especially editor İnanç Atılgan—for giving voice to a story that truly deserves to be told.
