Kalecik Karası is a well-known red grape of the Kızılırmak valley, named after the Kalecik district of Ankara. It is considered the district’s most important agricultural product, is protected by a geographical indication and is celebrated each year with the International Kalecik Karası Grape Festival.
Kalecik Karası at a glance
- Color: Blue-black berries
- Homeland: Ankara, Kalecik and the Kızılırmak valley
- Berries: Medium-sized, round, thick-skinned; clusters conical and compact
- Use: Table grape and processing
- Character: Thin-skinned, fresh
- Harvest: Second half of September
Where does it grow?
Summers in Ankara are hot and dry, winters cold and snowy. In Kalecik, the Kızılırmak creates a microclimate and makes winters milder. The grape grows in gravelly clay loam soils. Kalecik Karası is today also grown in the Aegean, in Cappadocia and in Tekirdağ. A study on Kalecik by Bayramoğlu and Gündoğmuş shows that both table and wine Kalecik Karası are produced in the district.
Uses
Kalecik Karası is among the local varieties used in processing. Its quality depends on agricultural factors such as the altitude, climate and vineyard care of the region where it is grown.
In the food culture
Its light structure is traditionally associated with meat dishes in tomato sauce, grilled cutlets, pide, pizza and pasta in tomato sauce. It is also traditionally associated with meaty fish and poultry.
Sources
- Posta: Kalecik, the historic district known for Ankara’s vineyards
- Bayramoğlu and Gündoğmuş: Table and wine grape production in Kalecik, profitability analysis (2010)
- Habertürk: Native grape varieties
This page is provided for general information, agricultural and culinary-culture purposes only. It is not intended to advertise, promote or encourage the consumption of alcoholic beverages. Alcoholic beverages may not be offered to anyone under 18.
