Eat & Drink
Cappadocia Wine and Vineyards
Volcanic soil and ancient cave cellars make Cappadocia a surprising and historic wine region. Here's how to taste it and which local grapes to seek out.
Last updated
A wine region thousands of years old
Winemaking here dates back millennia, helped by mineral-rich volcanic soil and the naturally cool, stable temperature of cave cellars — perfect for ageing. Several wineries around Urgup and Ortahisar welcome visitors for tastings, often in atmospheric carved-rock cellars.
Local grapes to try
Look beyond international varieties for the indigenous grapes that express the region best. A cellar tasting is the ideal way to compare them.
- Emir — a crisp, mineral white grape native to the region.
- Kalecik Karasi — a smooth, fruit-forward red.
- Okuzgozu and Bogazkere — bolder Anatolian reds often on local lists.
Frequently asked questions
- Several wineries around Urgup and Ortahisar offer tastings, often in carved-rock cellars. Many restaurants also pour local wines by the glass so you can sample as you go.
- Start with the native grapes — Emir for a crisp white and Kalecik Karasi for a smooth red — to taste what makes the region's volcanic-soil wines distinctive.