Çal Karası is a variety of red wine grape from the Çal district of the Denizli Province of western Turkey. It also gives its name to a wine produced from the grape, which gives flavours of red berries, sour cherry, rhubarb, peppers, spice, and flowers.
History
A local selection in an area that has been growing vines for thousands of years, the origins are probably in ancient times.
Distribution and wines
The grape’s naturally low anthocyanin levels mean resulting red wines are not deeply colored or tannic. Wines tend to be medium-bodied with medium to high acidity, moderate alcohol, and a silky mouthfeel. While it takes well to oak ageing, old and/or neutral oak is best as too much overwhelms the grape's natural flavors. It has proven to be a versatile grape appropriate for red, rose, blanc de noir, sparkling, and naturally sweet wines. This great versatility helps it pair with a range of foods and flavors.[1]
Vine and viticulture
As its name indicates, Çal Karası is specific to the area of Çal and nearby Hançalar in the Denzli district of Izmir.
Thanks to recent DNA studies done by Paşaeli Winery and José Vouillamoz, a genetic link between Çalkarası and Liatiko, the most-widely planted grape on Crete, has been made. The two grapes are genetically identical, but its origin has yet to be investigated. Many plantings around Çal are old vines (min 35 years old) planted as head-trained bush vines. Vineyards sit at an average of 850 meters above sea level in majority clay and loam soils, although the grape also does well in the region's chalky soil deposits.[2]
