FOOD — 06

Cappadocia Wine

Cappadocia wine is produced from grapes grown in the region's volcanic soil, with native Emir (white) and Kalecik Karası (red) varieties tasted at Ürgüp's rock-cut cellars.

Read time: 2 min Updated: August 2026

Cappadocia wine is produced from grapes grown in the region’s volcanic soil, a winemaking tradition dating back thousands of years, with Emir (a white grape) and Kalecik Karası (a red grape) among the most distinctive local varieties. Several wineries around Ürgüp offer tastings, often paired with cellar tours through rock-cut storage caves.

What makes Cappadocia wine distinctive?

Cappadocia’s volcanic soil, the same tuff that shaped the region’s fairy chimneys, is credited with giving local wines a distinctive mineral character. Emir, a native white grape, and Kalecik Karası, a native red, are the varieties most associated with the region specifically, alongside more widely grown international varieties also cultivated locally. Many producers age or store wine in cellars carved directly into the volcanic rock — a practical continuation of the same cave-building tradition used for local homes and hotels, providing naturally stable temperatures without mechanical cooling.

Where do you try Cappadocia wine?

Ürgüp is the regional center for wine tourism, with several producers offering tastings and cellar tours, often combinable with a meal. Turasan and Kocabağ are among the longer-established local producers with visitor-facing tasting rooms.

Wine in a Muslim-Majority Region

Cappadocia’s wine tradition, dating back millennia, coexists straightforwardly with the region’s Muslim-majority population — alcohol is legal and widely available in tourist-oriented restaurants and hotels, and wine tourism is an established, non-controversial part of the local economy.

Frequently Asked Questions

Kalecik Karası is a native Turkish red grape variety closely associated with central Anatolia, including Cappadocia, known for producing medium-bodied, fruit-forward red wines.


Yes — several producers around Ürgüp offer tours of cellars carved into the volcanic rock, often paired with a tasting.


Kalecik Karası reds pair naturally with grilled meats and testi kebabı, while Emir whites suit lighter mezze and local cheeses — most Ürgüp tasting rooms can suggest pairings specific to what they’re pouring that day.

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