Papazkarası, alsoPapaskarası andPapaskara (Turkish:papazkarası, "priest's black"), is a Turkish grape variety and aTurkish wine grown in theEast Thrace region ofTurkey. This variety was previously used to make a red wine blend with international grapes likeCinsaut,Cabernet Sauvignon, andMerlot. It is far more common now to see it as a varietal red, rose, or blanc de noir wine. The wine has an alcohol ratio between 11 and 13%, and an acidity range of 6 to 8 grams/liter. Papazkarası is also registered inGreece as Kara Papas. It is a very oldThracian variety with a wine making history dating back to before the Eastern Roman Empire.[1]Kirklareli Uskup region is known as the bestterroir for Papazkarası. Uskup terroir is based onStrandja decomposed granites, which gives very low yields and small bunches of grapes. Many vineyards, especially in upper Thrace close to Edirne, grow in old, head-trained/bush vines. In the fertile lowlands, the bunches can be much heavier, at around 500 grams per bunch. Veraison occurs between mid August and late August at Uskup. Maturity period is very late between mid October and mid November. TotalGrowing degree-day required is around 1.890 GDD . Papazkarası gives very high acidity to wines. In very ripe years, it can reach to 25brix levels in the lowland Thracian vineyards of Uzunköprü.
Ampelographers believe that Papazkarası is native to theBalkan peninsula and was probably the result of a natural cross betweenProkupac and Alba imputotato.[2] Prokupac has been growing inSerbia andMacedonia since at least the 5th century, when it was first mentioned, so the cross between Prokupac and Alba Imputptato would have had to occur sometime after the 5th century. The authors also suggest that Papazkarası is one of the parents of theKadarka grape.
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