Boğazkere is one of Turkey’s most important and historic indigenous red wine grapes.
Boğazkere is one of Turkey’s most important and historic indigenous red wine grapes.
The name translates to "throat burner", a reference to its naturally high tannin structure and powerful character.
Boğazkere is primarily grown in southeastern Anatolia, with its heartland in the Diyarbakır region. The region's hot, dry summers and cold winters create an ideal environment for the grape, allowing it to develop intense flavors and structure.
Boğazkere produces wines that are full-bodied, tannic, and deeply structured. The grape has high tannins, moderate acidity, and excellent aging potential, making it ideal for barrel aging and blending.
Young Wines: Intense fruit, strong tannins, and lively acidity.
Aged Wines: Integrated tannins, complex spices, and earthy characteristics (can develop for 5-10+ years in oak and bottle).
Blends: Because of its bold tannic structure, Boğazkere is often blended with Öküzgözü, a softer, more fruit-forward grape. This combination balances the wine, making it more approachable while maintaining depth and complexity.
Boğazkere is a wine for those who enjoy bold, structured red wines similar to Cabernet Sauvignon or Tannat. While it can be intense when young, it rewards aging, developing into a refined, complex wine. It is a cornerstone of Turkish winemaking and represents the rich history and tradition of Anatolian viticulture.
Dark Fruits, Spices, Earthy & Smoky Notes and Dried Herbs are typical Boğazkere flavors:
![]() Blackberry |
![]() Cherry |
![]() Fig |
![]() Prune |
![]() Thyme |
![]() Pepper |
![]() Clove |
![]() Licorice |
![]() Cedar |
![]() Cocoa |
![]() Tobacco |
![]() Leather |
Boğazkere produces wines that are full-bodied, tannic, and deeply structured.
BODY: | Full |
TANNINS: | High |
FRUIT: | Medium |
ACIDITY: | Medium |
ALCOHOL: | 14% ABV |
![]() |
Serving temperatures: 16-17°C (61-63°F) |
Boğazkere pairs best with rich, fatty, and intensely flavored dishes to balance its tannic power.
![]() Charcuterie |
![]() Salami |
![]() Duck |
![]() Goose |
![]() Pork |
![]() Lamb |
![]() Veal |
![]() Meat |
![]() Rabbit |
![]() Wild Boar |
![]() Venison |
![]() BBQ |
Rich Charcuterie. Salami.
Rich Stews. Beef Stew. Ragù. Stroganof.
Duck Brest. Confit. Roast Goose.
Game. Rabbit. Wild Boar. Deer.
Roasted Beef. Lamb. Veal. Liver.
Read Meat. Fillet Steak. Beef Tartare.
Osso Buco (Veal Shanks braised with Vegetables).
Grilled or roasted Lamb.
Steaks and game meats (venison, duck).
Spiced Turkish kebabs (Adana kebab, Urfa kebab).
Aged hard cheeses (such as Turkish Kars Gravyeri or aged cheddar).
![]() |
The Bordeaux Glass was designed for enjoying fuller-bodied, tannic red wines. They are taller than other red wine glasses, and has a slimmer bowl. The tall size allows the bouquet of the wine to develop, smooth out rough edges, play down tannins, and allow the wine to achieve balance. The slimmer bowl directs the wine to the back of your mouth for a maximum taste. |
Alcohol can be addictive. Always drink in moderation.
© Copyright 2015-2025 W3 Wine School. All Rights Reserved.