Turkish wine history stretches back thousands of years, and few cultures embody that legacy more than the Assyrians. Once rulers of one of the ancient world's greatest empires, they cultivated vineyards across Mesopotamia and built a culture in which wine played a central role. Today, despite centuries of upheaval, Assyrian communities and wineries in southeastern Turkey continue traditions that connect the present to the distant past.

Turkish wines can feel intimidating if you’re unfamiliar with grapes like Narince, Boğazkere, or Papazkarası. This guide breaks down the basics of food and wine pairing, from weight and intensity to unexpected combinations, while offering practical pairing ideas for both Turkish and non-Turkish dishes.

Fine Turkish Wine features the most tannic of all Turkish grapes: Boğazkere in its month-by-month tasting plan for January

Fine Turkish Wine offers a month-by-month tasting plan to challenge your wine palate. New to Turkish grapes? To wine generally? Take part in Fine Turkish Wine’s 12-month wine challenge and expand your wine horizons!

“Turkey may not have as much cachet as Bordeaux, but Anatolia… is in effect the world’s first wine appellation…” Given this level of history, it should come as no surprise that the country is peppered with old vineyards. What does history taste like? Sip on a bottle of Arda Gala Papazkarası, Akberg Büyükbağ Erciş Karası, or Heraki Novakula Boğazkere and find out!