Turkey’s wine industry surprises many, not just for existing, but for being strongly shaped by women. Marking International Women’s Day, this piece highlights women’s central roles across Turkish wineries, from vineyard labor to leadership. Focusing on Heraki’s Fulya Akıncı and Kuzubağ’s Aslı Kuzu, it explores how culture, education, terroir, and collaboration drive women-led winemaking and innovation today.

March highlights Patkara, an emerging native grape from Turkey’s Mersin region. Grown high in the Taurus Mountains on limestone and sandy soils, it comes from old, often own-rooted vines and ripens quickly—hence its name, meaning “suddenly black.” Once nearly extinct, Patkara has been revived by wineries like Tasheli and now produces medium-bodied, savory reds with round tannins, dark fruit, and earthy notes—ideal for early spring.

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!

So what Turkish wine does the author of the premiere and award-winning book on Turkish wine drink?

On August 7, The Lymbar and Fine Turkish Wine co-hosted a night of pairing Turkish wine with Latin Mediterranean fusion food at the restaurant’s Sip & Savor Turkish wine-paired dinner. The result was no less than stunning!

This month we are happy to introduce Americans to three local Turkish grape varieties: get ready for Osmanca, Çal Karası, and  Karasakız!