Papazkarası (Turkey)
Papazkarası ("Pope's Black") is one of Turkey’s most historic red wines.
Papazkarası Flavors
The aromas are subtle and reminiscent of red and dark berries, with hints of pepper and spices:
 Strawberry |
 Raspberry |
 Cherry |
 Plum |
 Blackberry |
 Blackcurrant |
 Pepper |
 Rose |
Tertiary Flavors from Aging:
 Clove |
 Tobacco |
 Cocoa |
 Leather |
Papazkarası Profile
Papazkarası produces medium-bodied, fruity wines, with smooth tannins and good acidity:
| BODY: | Medium |
| TANNINS: | Medium |
| FRUIT: | Medium - High |
| ACIDITY: | High |
| ALCOHOL: | 14% ABV |
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Serving temperatures: 16-17°C (61-63°F) |
Papazkarası Food Pairing
Papazkarası’s balanced acidity and smooth tannins make it incredibly food-friendly:
 BBQ |
 Ham |
 Goulash |
 Chicken |
 Kebab |
 Pork |
 Lamb |
 Veal |
Excellent Pairings
Soups. Ham.
Roasted chicken or duck.
Grilled meat. Lamb. Veal.
Turkish mezes (stuffed grape leaves).
Pasta with tomato-based sauces.
Turkish Spesialities
Spiced Turkish Kebabs.
Adana Kebab. Urfa Kebab.
The Ideal Glass for Papazkarası
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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. |
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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.