Wine | Şarap
Wine has been produced in Turkey for six thousand years. In fact, the ancient Pre-Hittite word for wine was ‘vino.’ Archaeological records suggest that cultivation of the domesticated grape occurred between 6,000 – 8,000 years ago in Turkey’s Black Sea Region. With the rise of the Roman Empire, wine spread across the globe through trade, conquest and cultural exchange. Istanbul, once the capital of the Roman Empire, fell to the Ottoman Turks 1453 AD. Under the Ottoman reign, wine drinking was banned for most of the subsequent five hundred years. What little wine was produced during this time was made by the small Christian and Jewish populations. By the end of World War I and the collapse of the Ottoman Empire, Turkish wine culture had evaporated. Today, the wine industry has made a resurgence but is not as developed as other European countries in the region.
More Turkish Beverages
Beverages common to Turkish cuisine include ayran (a salted yoghurt drink), coffee and tea. Furthermore, Turkish tea is considered by many to be the national drink. Typical alcoholic beverages include beer, wine and rakı (an anise flavored drink). In Turkey, it is generally believed that the consumption of cold beverages leads to a sore throat. As a result, drinks are not typically served with ice.