AMERICAN WINE SOCIETY

2005 Officers (till January 2006)

President: Tone Kelly (585) 265-3943

Secretary: Fred & Molly Fant (585) 225-3029

Treasurers: Richard & Pamela Hemmenway

(585) 392-0046

MAY TASTING NOTES:

Wines of Turkey

Wines: (All by Kavaklidere Wines Inc)

E. Altin Kopuk (Sparkling) $15

1. Cankaya 2003 $10

2. Selection White 2000 $15

3. Prestige Narince 1999 $40

4. Yakut 2004 $9

5. Selection Red 2000 $15

6. Prestige Bogazkere 1999 $40

7. Prestige Kalecik Karasi 2001 $40

8. Tatli-Sert (Port) Okuzgozu 2000 $15

Top Wines:

1. #8

2. #7

3. #3

Notes:

Wines have been made in Turkey for over 4000 years. Over 1500 grape varieties have been identified, and about 35 of them are suitable for wine production. Many of the varieties have been used in blends to make wine, but as in other regions of the world, vintners are discovering that wines made from the i9ndividual components are also interesting.

The committee selected on wine producer to sample. Kavaklidere makes a broad variety of wines, of good quality, and are available (with appropriate volumes and lead times) from Eber Brothers. For this tasting, the wines were purchased in New York City.

White wine comes mostly from four grapes-

Narince, Semillon, Emir and Sultanina.

Narince is grown mainly in the northeast region of Turkey and ages well.

Semillon is grown in the northwest region and became popular when phylloxera started to attack the native grapes.

Emir is prevalent in the south-central and can be used in sparkling wines.

Sultanina, grown in the northwest regions, is perhaps best known as the source of golden raisins. It is seedless, low in acid and makes wines best consumed young.

The major red wine grapes are:

Bogazkere, Okuzgozu and Kalecik Karasi.

Bogazkere is grown in the southeast region and is small with a thick skin and heavy tannins.

Okuzgozu is raised in the southeast and makes wines with moderate tannins, red fruits that last for up to 10 years.

Kalecik Karasi is grown in the central regions and makes wines of red fruit, cocoa and vanilla. These wines will last 8-10 years.

Cankaya is a dry wine, made from a blend of Emir, Narince, Semillon and Sultanina with fresh fruit, citrus and flower aromas. Alcohol is 12.5%

The Selection is a Narince, Semillon blend with 12.5% Alc. The aromas are strong citrus, quince and acacia.

Prestige is 100% Narince and carries citrus (especially lemon) aromas. It is also 12.5% Alcohol

Yakut was the first red wine of the evening. Made from a blend of Okuzgozu, Bogazkere with added Carignan and Alicante grapes, it is dry with cherry and strawberry notes.12.5%

Selection Red is a blend of Okuzgozu and Bogazkere. It has strong red fruit, currants and spices on the nose. It will last about 10 years and has 12.5% alcohol.

The Prestige is 100% Bogazkere and features dried red fruits and fig on the nose. The wine has strong tannins, so it is best consumed after a five year hold. The wine will last at least 10 years. 12%

The Prestige Kalecik Karasi is 100% Kalecik Karasi and has distinctive vanilla, cocoa and red fruit aromas. It will last between 8-10 years.

This maker has both a red and white port. Ours was from the Okuzgozu grape and a deep ruby red color. Jammy with coconut overtones, this port is at 16.5% alcohol, making it lighter than some, but still sufficient to allow it to be open and held.

Thanks to the committee for a wonderful introduction into some new wines!

Committee:

Mete Ozeren, Mustafa Coskun, Linda and Mike Budinski, Charlotte and Gerhard Klose, Brian Thomas

CHAPTER BUSINESS

We are looking for the wine glasses If you have a case or two, would you please bring them back to the next tasting so we can determine our actual inventory? Thanks

RECIPES FROM THE TASTING

Turkish Meatballs (from recipezaar.com)

1 cup dried bulgar wheat

1 lb ground lamb

1 onion, finely chopped

3 cloves garlic, chopped

3/8 cup chopped raisins

3 tsp cumin

1.5 tsp ground cinnamon

1.5 tsp allspice

1 egg

Fresh parsley, chopped for garnish

1. Cook the bulgur by covering it with a cup of boiling water and letting it soak in a covered bowl for about 10 minutes.

2. Uncover and let cool for a few minutes.

3. Meanwhile, put the rest of the ingredients except the parsley in a mixing bowl.

Add in the cooled bulgur and use your hands to thoroughly mix everything together.

4. Roll the mixture into balls and flatten them a little.

5. Now you can either bake them in a hot oven for around 10 minutes or fry them in hot oil until they are browned all over.

6. Serve with parsley sprinkled on top.

STUFFED VINE LEAVES (from Brian Thomas)

1lb lean lamb meat (from leg or shoulder), chopped in food-processor to ¼ inch pieces *

1 medium onion, sliced

Olive oil

¼ bunch fresh dill, minced in food processor

¼ bunch fresh mint, leaves minced in food processor

salt

¼ cup uncooked long grain rice

½ clove garlic, minced

1 8oz jar Grape Leaves (e.g. from Wegmans International Section, Pittsford)

Butter

* Beef can be used in place of lamb

1. Wash the grape leaves in running water to remove the brine solution, then lay them out on kitchen roll to dry.

2. Heat a large skillet over medium heat, add 2 TBS oil (or more if needed) and when hot add the meat and onions. Cook, stirring often, until the meat is cooked through, 5-10 minutes. Cool the mixture. Add dill, mint, rice, garlic, and salt to taste.
3. Place a level tea-spoon of filling in the bottom center of each leaf, fold in sides and roll up (do not add too much filling otherwise it will “escape”). Arrange in a large pan or casserole dish, using knobs of butter between the layers (it is best to smear each leaf with softened butter). Pour in 1 cup of water and place a plate on top to weigh them down. Cover the pan and cook over low heat for about an hour. Add more water if necessary. Serve hot or cold with sour cream or yoghurt.

Any extra filling can be mixed with egg or water and used to stuff peppers or tomatoes followed by cooking in oven.

UPCOMING TASTINGS

Sept 17 – “Food and Wines of Spain”

Committee - Mike and Linda Budinski, Brian and Jo Spindler, Holly Howell, Brian Thomas, Pete Czora, Pat Hemmenway, Alan and Karen Kuntz, George Riehle and Lisa Borcz