Turkey has been making wine for longer than almost anywhere else in the world - at least six millennia. The modern era has been slow to arrive, however, on account of political, religious and economic factors as well as the challenge of finding ideal vineyard sites at these latitudes. Turkey's landscape is home to between 600-1200 indigenous grape varieties, from subtle whites to powerful reds. Outside involvement is now coinciding with renewed local determination to create “export grade” wine, and the native grape varieties are being confidently and successfully championed. The best-made wines therefore manage to be accessible without reverting to a bland international style and are now justifiably getting the recognition throughout Europe they deserve.