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Tekirdağ, where Wine and Raki meet

On a day-trip visit to the city of Tekirdağ (about 130km away from Istanbul), thanks to my membreship to La Passerelle association, we had a very pleasant day in this region where Winemaking and Raki-making meet.

Our first stop led us to a vineyard producing wines from organic grapes by the name of Barbare wines (a tribute to the Barbaros village where the vineyard is located).

Upon our arrival, we were all mesmerized by the land, the vines and grapes maturing under the sun. A glass of Rosé was kindly offered as a welcome or should I say as "an appetizer" or in French "mise en bouche" to the selection of wines produced there.

Akın Bey, the wine maker, is native to the region and studied Oenology in the USA and worked in the Napa Valley, California. Upon his return to his homeland (literally), he helped establish with the owner the Barbare Wines Estate, from harvest to bottle.
As the winemaker, Akin Bey was quite helpful in providing a wind array of information to present the estate, the grape types, the wine-making process etc. I could have wrote most of this information, but decided to keep a certain level of confidentiality, and rather share some pictures (and wish I could share the "taste" as well).

In this 23 hectares estate, four types of  grapes are harvested: Cabernet Sauvignon, Merlot, Syrah, Grenache and Mourvedre. We tasted most of the grapes off the vines, and felt the distinctive flavor, sweetness and to some extent the tannin levels of each grape type.

In 2010, two types of wines were added to the selection : a fruity yet not too sweet Rosé and a dry well-balanced Sauvignon Blanc.

But the main Red wines selection encompasses mainly two types of wine: Bordeau and Chateauneuf  (if I understood correctly), which we had the opportunity to taste while having lunch in the property.
As a non-wine expert, I could try my best to describe the wines, but It is a tough exercise! so I will just say that all the wines were really and truly pleasant, very balanced, with a distinctive body (or "Robe" in French), beautiful color and withstanding aroma and scent.

My husband and I got the 2010 Barbare Sauvignon Blanc,  2 bottles of " 2009 Barbare Syrah Grenache Mourvedre" that would be outstanding when left to age a bit longer, and 2 bottles of "2009 Barbare Prestige"

(the prices were obviously way below what we pay in Istanbul wineshops and restaurants, although still high compared to a country like France).

As for the food part, we enjoyed for lunch, a very "fresh" dolmas, as of course the wine leaves are abundant around us and no need to be preserved in "salamura" or brine. This factor gave the dolmas a fresh, neat taste.

The next course was Tekirdağ Köfte and Pirzola, accompanied by garden salad from the house's backyard "potager".

And to finish the part on wine, there seems to be a saying in French referring to winemaking as "the Royal way to lose money"!

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The second and very rapid stop of the trip was  at the store of the Mey manufacture (alcohol and liquor established manufacturer). Apparently, the manufacture visit in quite long so we were just lured to their shop in order to do some purchases.

There I learned that the three first brand of Raki, now considered "old-style" yet authentic: Altınbaş, Kulüp Rakı and Yeni Rakı.

Whereas now, we can certainly enjoy a variety of Raki, in beautiful packaging/bottles and bearing the most exotic names like ALA

Yöresel Türkiye

We are back to Istanbul! and still continuing our trips as the Holiday season is noooot finished.

Well obviously, there is way more to write on regional specialties of Turkey, but for the time being, I just wanted to share few shots and describe the following meals and discoveries with you.  (unfortunately, I wished I took some pictures on our trip to Hatay - Antakya (Antioch), shame on me, as the food was really delicious, between the mezzes, kağıt kebap, and of course Künefe!).

Not really a regional specialty, I assume, but a special yet simple treat for us, when we go shopping at the Göcek's local pazar. To my husband pure pleasure, we often get a glass of "Kar Helvasi" (Turkish Wikipedia entry) or should I say " Snow Candy" a relative to Granita: a mixture of hand-crushed ice flavored with  sweet fruit syrup.

The two famous flavors are Vişne (sour cherry) and Üzüm Pekmezi (grape molasse).

Oh, and did I mention how they obtain the huge ice-cube: during winter time, up on the hills, a hole is made into the soil and a large bucket is placed in. Rain come and eventually snow comes, the rain freezes into the large bucket forming the ice-cube. The ice-cube is checked once in a while, and pressed to ensure its density.

 

 

 

And some shots from Çanakkale & Eceabat :

The Legendary Olive Branch

The month-watering Cheese and Ground Beef Gözleme: hot, chewy and savory

The indescribable freshness and tastiness of the Çoban Salad, with a refreshing-bubbly Ayran. Truly, truly, truly delicous!

 

 And the oven-baked, hot and puffy Lavash Bread, one of my favorite breads, ever!