The Papazkarası Grape

Papazkarası is one of Turkey’s oldest and most intriguing indigenous red wine grapes. The name translates to "Priest’s Black", referencing to its deep color and long history in Anatolian winemaking. Known for its versatility, it can produce light and fruity reds, fuller-bodied structured wines, and even sparkling or rosé wines.

Papazkarası is primarily grown in Thrace, the European part of Turkey, particularly in the Kirklareli, Tekirdağ, and Edirne regions. This area has a mild Mediterranean climate, with cooling influences from the Black Sea and the Marmara Sea, helping the grapes maintain their acidity and balance.

Papazkarası wines can range from light and fruity to more structured and tannic, depending on vinification and aging.

Papazkarası’s natural acidity and smooth tannins make it a versatile grape, capable of producing easy-drinking reds or more complex, age-worthy wines.

Young & Fresh Style: Light-bodied, fruity, soft tannins (similar to Gamay or Pinot Noir).

Oak-Aged Style: Fuller-bodied, richer, with spice and earthy notes.

Rosé Wines: Fruity, fresh, and aromatic, with vibrant acidity.

Sparkling Wines: Some producers experiment with traditional method sparkling wines.

Papazkarası is an underappreciated yet highly versatile Turkish grape, offering everything from light and fruity reds to complex, aged wines. It is often compared to Pinot Noir or Barbera, thanks to its bright acidity and red fruit flavors. If you enjoy elegant, food-friendly reds, this is a great Turkish variety to explore.