Sultaniye may be a grape we all see at the table but whose name many of us do not know. Seedless, thin-skinned and sweet, it is eaten fresh, dried into raisins, and some of it is used in processing. In the world it is also known as Sultana or Thompson Seedless. With this feature it is one of the closest examples of our grape paradise idea, where table, dried and processed uses meet in the same vineyard.
Sultaniye at a glance
- Color: Golden yellow, greenish
- Homeland: The Aegean, especially Denizli and Manisa
- Berries: Medium-sized, round, seedless
- Use: Largely table grape and raisins, with a share used in processing
- Character: Light, fruity, fresh
- Ripening: Mid-season
Where does it grow?
The mild climate of the Aegean suits Sultaniye. Summer temperatures can reach 40 degrees, and winters can be harsh at altitude. The soil varies from clay loam in low areas to limestone rocks at 1,100 meters. There are different views on its origin. According to one study, the true homeland of the variety is the Karaburun peninsula of İzmir.
Uses
Sultaniye is used fresh, dried and in processing. Its quality depends on agricultural factors such as the climate, harvest time and vineyard care of the region where it is grown.
In the food culture
It is traditionally associated with grilled or steamed fish, seafood, chicken and pasta in cream sauce.
Sources
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.
