With its wealth of climates, soils, vines and history of wine production, Turkey clearly has the quality.

Indigenous varieties [1] such as the Crisp, white Narince, the fragrant Muskat or bold reds including the firmly structured Bogazkere and the punchier, meatier Okuzgozu are Turkey's answers to the many native Greek or Portuguese grapes that have proved increasingly popular. And these are just the local varieties getting international recognition.

Then there are juicy, warm-climate international varieties such as Cabernet, Merlot, Shiraz, Chardonnay and Sauvignon all of which are making internationally acclaimed, award winning Turkish wines.