Turkey
2019 GOLD: 4 SILVER: 6 BRONZE: 8 COMMENDED: 21
2018 GOLD: 5 SILVER: 9 BRONZE: 6 COMMENDED: 20
One of the peculiarities of the Sommelier Wine Awards is the way in which Turkey overdelivers. It picked up more medals than Austria this year, and that is in no way atypical. The reason is obvious, too: interesting indigenous grape varieties combined with reasonably good pricing.
It doesn’t hurt that (rather like Italian varieties) our tasters deem the local grapes especially food friendly. It’s not for nothing that the Doluca Tugra Bogazkere picked up a Food Match award; the country has often done well in this area.
The only area that was less positive was the reds made from international grape varieties. We found some really good wines here, but as a group they were less consistently liked overall, and it was no surprise that they were the only style not to see any wines make it on to the Gold List.
Big shout-out to Diren for its Kalecik Karasi, by the way. This is this wine’s third consecutive Gold in SWA. As a Pinot Noir substitute for a sniff over £5 it should be on every wine list in the country.
FROM THE TASTING TEAMS
‘I’d be really glad if someone recommended the whites to me in a restaurant. And I’d be prepared to pay to trade up for them. There was value at the top and bottom end of price.’ Sarah Jane Evans MW, team leader
‘I’m a big fan of Turkish wines, they can be the unsung heroes of a wine list.’ Rebecca Coates, consultant
‘Impressive. Really good to stock. A new country that would widen your wine list.’ Chiara Sieni, Bottles Group
‘The Kalecik Karesis are incredible value for money. They were close to Pinot Noir, so would work with light game, venison, or partridge. They’re very autumnal – a bit of a sommelier goldmine.’ Harry Ballmann, Wiltons
‘You can produce a sea of international lookalikes but they will be instantly forgettable unless they’re cheaper than those of the original origin.’ Martin Lam, team leader
‘Some were really pleasant, drinkable and food friendly. Others a bit unbalanced, tannic and sharp.’ Michal Kozyra, Elystan Street
‘Compared to a few years ago we are starting to have a more defined style of Cabernet blends, not far away from the South Africans in terms of price point, aromas and flavours.’ Mattia Mazzi, The River Cafe