We’re keeping it simple this month with just one wine each week matched to the main course, but that works well with the entrees and side dishes too.
While international grapes play an important role in Turkey’s wine industry, local winemakers also work with over 50 indigenous varieties. Somer has showcased Turkish wines for many years, and I’m excited to be able to offer four wines that he and I selected to match this month’s main courses: two indigenous and two great examples of how Turkey’s winemakers are putting their own stamp on international varietals.
