Kalecik Karası

This grape and wine are called by the name of area, the Kalecik district of Ankara Province, Turkey.

In its homeland Kalecik, the microclimate created by Kızılırmak river and the soils rich in marine fossils offer optimum conditions to cultivate good quality Kalecik Karası.

As a result, Kalecik Karası has become much in demand among domestic wines in recent years.

The Kalecik Karası grape of Central Anatolia, which was on the brink of extinction due to long neglect, has taken its place in viticulture, thanks to the long-term efforts of Turkish and French experts and Ankara University Faculty of Agriculture.

It is best when served at 16–18 °C (61–64 °F), and is a good match with dishes containing any kind of red meat, aged cheese, especially Chateaubriand.