We have had some experience over the years from the wines consumed on yachts. We have some suggestions for local wines for you.

01. Selection Blanc

About Turkish Wines Selection White is produced from Narince and Semillon grapes selected from their respective vineyards of Tokat and Thrace. Since 1999 all the vintages are kept in French oak barrels for one year, and then in bottles for a further year. It is a very lively wine with a nice panel of flavors.

Its “bouquet” develops after two years and can last up to five years. It is ideal when consumed at 8-10 degrees C. It goes well with chicken and fish in sauce, and with medium mature cheese. – About Turkish Wines

02. Kavaklıdere, Narince

Narince grapes are grown in three different vineyard regions along the Yesilirmak River; Namely, Erbaa, Niksar, and Tokat. The microclimate is milder than that of the Central Anatolian region because the mountains separating the Black Sea and the plateau localizes the weather.

The soil is sandy or gravelly, which bestows a suitable environment for producing grapes for making supreme wine. Narince produces a wine that develops its flavors after one year.

It is the only local white wine that can be aged in oak barrels, because of its complexity of aroma and well-structured body.

The developed bouquet of mature fruit flavors combined with fine oak flavors can easily last for four or five years. Due to its complex structure, it is a good match for starters and seafood in sauce and poultry. It is best when consumed at 8-10 degrees C.

03. Kavaklıdere, Emir, Sultaniye

Ozel White is produced from Emir and Sultana grapes. It has a light structure so its bouquet develops immediately after one year and lasts for three to four years.

This fresh and elegant wine has an intense fruity flavor and a delicate balance. It is best when consumed at 6-8 degrees C. It matches well with baked fish, white meat, and dishes prepared in a white sauce.

04. Kavaklıdere, Sauvignon Blanc, Sultaniye

This noble, round, and easy to drink blend is created from the lively Sultana grape and Sauvignon Blanc which is fruity, spicy, and lasting. This precious wine is put on the market in limited numbers.

Its rich and dense structure enables the wine to age. It can be consumed as an aperitif, as an accompaniment to seafood, white meat, and different varieties of cheese. It is ideal served between 6-8 degrees C.

05. Kavaklıdere, Cankaya

It is the best-selling wine in Turkey. Cankaya, a blend of four different grapes from Anatolia, is a light-colored, elegant, full-bodied, and very fresh wine. It needs to be consumed within two years. Yacht Service

It is best when consumed at 6-8 degrees C. It matches well with all seafood, fish, chicken, and all kind of cheese, and it can also be taken as a full-flavored aperitif.

06. Sarafin Chardonnay

That’s ready for the wine lovers. Sarafin Chardonnay vineyard, only 1.5 hours away from Doluca premises is one of the strongest assets of the Sarafin project. Regardless of this close distance, still, all Chardonnay grapes are transported in frigorific trucks. 

 To preserve its mild character, the Chardonnay grapes are crushed very gently.

The malolactic fermentation that is normally used for red wines, was applied to Chardonnay grapes, which results in a wine with a “buttery” flavor. This flavor combined with the sophistication generated from the aging of 12 months in French Oak barrels, Sarafin Chardonnay 2003 will taste long on your palate.- About Turkish Wines

07. Sarafin Sauvignon Blanc

Quickly adapting to its environment in the Saroz region, Sauvignon Blanc reflects the region’s climatic and soil characteristics to its taste very successfully. To preserve the unique characteristics, grapes get transferred to Doluca premises with specially cooled frigorific trucks.

With its live and cooling fruity flavor, Sarafin, Sauvignon Blanc gives out various senses of flavors ranging from green apple, green plum to fresh green herbs.

Red Dry Wines

08. Kavaklıdere, Okuzgozu,

Okuzgozu is a ‘monocépage’ product created after five long years of research. The grapes come from the Elazig province, located on the Anatolian plateau north of the Taurus Mountains. The various sources of the Euphrates River in this region soften the normally harsh climate of Eastern Turkey.

After aging in French oak barrels for 12 months, this wine reveals intense fruity flavors of raspberry and cherry mixed with an elegant “boisé”.

After two years in the winery, it evolves a very well-balanced body with light tannins and reveals its “bouquet” after 4 years; it can age for up to 10 years. Okuzgozu is best served at 16-18 degrees C and is a perfect match with different dishes served with a cheese sauce, casseroles, red meat, grills, cheese, and poultry.

09. Kavaklıdere, Bogazkere

Bogazkere is a ‘monocépage’ product created after long research in vinification and aging. The grapes come from a district named Cermik located in the northern part of the upper Mesopotamia plateau where the sources for the Tigris river reach the Taurus mountains.

The milder temperatures here combined with a hot summer climate create very suitable conditions for producing dark red rich
grapes. After aging in French oak barrels for 12 months, we get an elegant “boisé” besides fruity and spicy flavors. – About Turkish Wines

10. Kavaklıdere, Kalecik Karasi,

Kalecik Karasi is a ‘monocépage’ wine developed after long research into the viniculture and vinification of this grape. It is cultivated in the Central Anatolia region, close to the Kizilirmak River (in ancient times, this river “Halys” was an important frontier between Asia and the Aegean region).

The vineyard benefits from the microclimate of Kizilirmak, which is milder than the continental climate of Central Anatolia. This special prestige wine is complex, elegant, well-balanced, and has a lasting and charming aroma of red fruit. It can be aged for up to ten years. 

It is best served at 16-18 degrees C. It is a good match with any kind of red meat, poultry, cheese, and especially Chateaubriand. – About Turkish Wines

11. Kavaklıdere, Okuzgozu, Bogazkere Selection

Selection Red is made of Okuzgozu and Bogazkere grapes selected in their respective vineyards of Elazig and Diyarbakir. Since 1999 all the vintages are kept in French oak barrels for one year and in bottles for a further year. It is very fruity and spicy with good acidity and body which allows it to age for up to ten years.

It develops its “bouquet” after five years. It is ideal consumed at 16-18 degrees C. Strong, robust and delightful, Selection Red is a good match with special dishes of red meat or game and almost every cheese.- About Turkish Wines

12. Kavaklıdere, Cabernet Sauvignon

Cabernet Sauvignon is considered one of the noble grapes of wine production. Throughout a long research period, Kavaklidere Winery brings forward CS as a monocépage to wine lovers in 2004.

This wine is suitable for aging and has a rich bouquet, lasting taste, spice aromas. Cabernet Sauvignon settled in oak barrels, continues its development in the bottle. Spicy and chili sauced red meat dishes and Italian pasta go well with Cabernet Sauvignon. We recommend this wine be consumed at 16-18 degrees.- About Turkish Wines

13. Kavaklıdere, Cabernet Sauvignon, Merlot

This distinctive wine was introduced in 2003, and is a blend of Cabernet Sauvignon and Merlot varieties from the Cesme region, in the Aegean. The pepper-flavored structure of Cabernet Sauvignon balances the velvet touch of Merlot. The blend is round, fruity, tannic and elegant. The wine is rich and strong for being aged and goes well with lamb and red meat dishes. It is ready to drink now and best when consumed within 4 years. Best served at 16-18 degrees C.- About Turkish Wines

14. Kavaklıdere, Alicante, Carignan

Carignan & Alicante Special Red, made of selected Alicante and Carignan grapes from the Aegean region, is aged for two years in the winery. After this, it will age a further four to six years in the bottle, developing its bouquet. It is broad, full-bodied, and long-lasting. It is best consumed at 16-18 degrees C. It is a good match with roasted meat, meat with sauce, and mature cheese.

15. Kavaklıdere, Yakut

Yakut, made from Bogazkere, Okuzgozu, and Carignan grapes, is a very pleasant and remarkably dry red wine. It is the best-selling red wine in Turkey. about Turkish wines

It is ruby red, rather bulky, light-bodied, broad, and refreshing. It should be consumed between two and four years after production. It is a good match with any kind of meal with meat and all kind of cheese except cheese with herb or fresh cheese. It is best when consumed at 16-18 degrees C.

16. Sarafin Cabernet Sauvignon

A varietal, which is made from % 100 Cabernet Sauvignon and aged in French oak barriques of 225 liters for 18 months, Sarafin Cabernet Sauvignon 2001 has a full-body, complex bouquet and smooth texture.

With 14 % alcohol content, which is desired in Cabernet Sauvignons, Sarafin Cabernet Sauvignon 2001 could also be aged for long years.

17. Sarafin Merlot

A later addition to the Sarafin vineyards, Merlot has shown itself to be ideally suited to the Saros region.

The gentle sea breezes cool the vineyard enabling the Merlot grapes to linger on the vine developing their unique softness and giving a rich, fruity, and long-lasting flavor to their wine.

Sarafin Merlot is aged for 12 months in small French oak barrels and the resulting wine is velvety smooth in character with a complex vanillary bouquet.- About Turkish Wines

Semi-Sweet Wines – About Turkish Wines

18. Kavaklıdere, Sultaniye

It takes its character and aroma from the ripe Sultana grape. Thanks to the barren lands of the Denizli plateau, the Sultana grape has a densely concentrated aroma. about turkish wines

It is a wine of fresh, vivid, balanced, and strong fruit aroma. Sultaniye sweet is a young wine, best consumed within two to three years. It is best when consumed at 4-6 degrees C. It matches well with fruits and cakes, and it can also be taken as a delightful aperitif.

19. Kavaklıdere, Rosato

Rosato is made from Calkarasi grapes from the dry plateau of Denizli. Compared to the average life of two years for an ordinary dry rosé wine, the ripeness of the Calvarias grapes gives this wine a good concentration of flavors and richness that allow Rosato to age for up to four years.

This wine has a dark pink color, and an intense fruity aroma, especially strawberry. It has a good balance between sweet and acid that keeps it fresh during aging. It is best when served at 4-6 degrees C. Rosato is a good match with pasta, pizza, exotic and hot foods, fruit, and pastry.

Dry Rose Wines

20. Kavaklıdere, Lal

Lal is produced from Calvarias grapes from the dry plateau of Denizli. As the grape is not particularly dark in color, we macerate the juice for 24 hours. Then the fermentation is controlled at 18 degrees C, giving a lovely flavor of red fruit, especially strawberry.

Due to the peculiarities of the soil and climate, we observe a high natural acidity in the wine, which bestows very enjoyable freshness. It is best consumed within two years, at 6-8 degrees C. It is a perfect match with grills, pizza, and spicy foods. – About Turkish Wines