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{"id":548,"date":"2009-03-18T14:11:04","date_gmt":"2009-03-18T13:11:04","guid":{"rendered":"http:\/\/vinosseur.com\/?p=548"},"modified":"2009-03-18T14:11:04","modified_gmt":"2009-03-18T13:11:04","slug":"a-tasting-note-2004-doluca-bogazkere-okuzgozu-kav","status":"publish","type":"post","link":"https:\/\/vinosseur.com\/a-tasting-note-2004-doluca-bogazkere-okuzgozu-kav\/","title":{"rendered":"A tasting note: 2004 Doluca Bogazkere-\u00d6k\u00fczg\u00f6z\u00fc Kav"},"content":{"rendered":"
<\/p>\n
Date Tasted:\u00a0 16th March, 2009<\/strong><\/p>\n Scholars are fairly convinced of the link between part of\u00a0 Turkey and the earliest growing of the cultivated vine used for wine making, Vitis vinifera<\/em><\/a>.<\/p>\n Today, the vineyards of Turkey cover about 650,000 ha (1,605,500 acres) making\u00a0 them the 5th largest in the world.\u00a0 Only 2% – 3% of the average annual crop from these vineyards is made into wine while about 20% is used for producing raisins.\u00a0 It has been estimated that between 500 and 1,000 grape varieties are grown in Turkey, although only about 60 of these are used to make wine.<\/p>\n This wine comes from the Southeastern Anatolia region of Turkey. Archeological finds show that vines were cultivated in Anatolia as early as 4000 B.C. This region has Turkey’s largest area of vineyards, but it is ranked 4th in the production of wine.<\/p>\n