THE ESSENTIAL GUIDE TO TURKISH WINE
When the first edition appeared in 2021, the collective sigh of relief was unforgettable. “Finally, we have a book like this,” we said, and we meant it. The fact that the book was written by an American explained why it was in English, but it didn’t make the absence of a Turkish equivalent any less painful. Still, in an age when moving between languages has become absurdly easy thanks to technology, let’s place that sorrow gently on the shelf where it belongs.
THE STRUCTURE OF THE BOOK
The opening chapter traces the relationship between the civilizations of Anatolia and wine, beginning all the way back in the Neolithic Period and running up to the present.
The second chapter starts with a snapshot of the current state of wine in Turkey. After a brief look at the wine styles produced today, the book moves into the wine regions.
Under the heading of wine regions, it’s interesting to see Trakya, Urla, Çal, and the Lydia Wine Route alongside categories like Inner Aegean and South Izmir. One hopes these areas will gain more structure in the years to come.
This chapter also includes country-specific explanations such as the Wine Regulation, wine-label rules, and wine-related taxes.
A short reflection on the role of women in the wine world and a section on Wine Culture in Turkey bring the second chapter to a close.
The third chapter is devoted to local grape varieties. After the introductory text, the white and red grapes are separated into two sections, each grape presented on its own dedicated page. We see 21 white varieties and 26 red varieties included.
From the fourth chapter all the way to the eleventh, each section is dedicated to a different wine region. After a summary of the region’s characteristics, the book offers its sub-regions (where applicable), climate, soil structure, vineyard profile, and a sort of identity card listing the main grapes. Then comes a map showing the wineries, key settlements, and archaeological sites. Following these general pages are the profiles of the producers in that region.
The book features profiles of 93 producers: 11 in Thrace, 8 in Marmara, 49 in the Aegean, 3 in the Black Sea Region, 12 in Central Anatolia, 5 in the Mediterranean, 3 in Eastern Anatolia, and 2 in Southeastern Anatolia. The producers are presented narratively rather than through a standardized comparison template, giving the whole section a more story-driven feel. Perhaps a more structured approach could be considered for future editions to make the information even more useful.
The twelfth chapter focuses on places in Istanbul that sell and serve wine. A pronunciation guide for Turkish, a bibliography, and an index wrap up the book.
A FINAL WORD
Andrea Lemieux’s book is a significant contribution for a country that has had such poor luck with wine literature. In an era when nearly everything is published digitally, her decision to take on the burden of producing a traditional, printed book is an act of real courage.
For taking on that burden, we applaud Andrea and thank her. Turkey’s roster of wine grapes will continue to grow for a long time, which means new editions of this book are not just desirable but inevitable.
We hope she soon finds the publishing support the book deserves, and that we can welcome the updated editions without much delay.
Well done, Andrea.
