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Beverages

Beverages
Alcoholic beverages
 
Although the majority of Turks profess the Islamic religion, alcoholic beverages are as widely available as in Europe. However, some Turks abstain from drinking alcohol during the holy month of Ramadan. Raki (pronounced [ɾaˈkɯ]) is the most popular alcoholic drink in Turkey. It is considered as the national alcoholic beverage of Turkey. There are a few local brands of lager such as Bomonti, Marmara34 and Efes Pilsen and a large variety of international beers that are produced in Turkey such as Skol, Beck's, Miller, Foster's, Carlsberg and Tuborg.
 
There are a variety of local wines produced by Turkish brands such as Sevilen, Kavaklıdere, Doluca, Corvus, Kayra, Pamukkale and Diren which are getting more popular with the change of climatic conditions that affect the production of wine. A range of grape varieties are grown in Turkey. For the production of red wine, the following types of grapes are mainly used; in Marmara Region, Pinot noir, Adakarası, Papazkarası, Semillion, Kuntra, Gamay, Cinsault; in Aegean Region, Carignane, Çalkarası, Merlot, Cabernet Sauvignon, Alicante Bouschet; in Black Sea Region and eastern part of the country, Öküzgözü, Boğazkere; in Central Anatolia, Kalecik Karası, Papazkarası, Dimrit; in Mediterranean Region, Sergi Karası, Dimrit. As for white wine, the grapes can be listed as follows; in Marmara Region, Chardonnay, Riesling, Semillion, Beylerce, Yapıncak; in Aegean Region, muscat and semillion; in Black Sea Region, Narince; in Central Anatolia, Emir, Hasandede (for further info http://www.hayyam.com/uzumler/index.php). In addition to mass production, it is quite popular to produce wine in private farms and sell them in the locality. Visitors can find different "home made" wines in Central Anatolia (Kapadokya/Cappadocia region - Nevşehir), Aegean coast (Selçuk and Bozcaada (an island in the Aegean Sea)).
 
Non-alcoholic beverages
 
At breakfast and all day long Turkish people drink black tea. Tea is made with two teapots in Turkey. Strong bitter tea made in the upper pot is diluted by adding boiling water from the lower.
 
Ayran (salty yogurt drink) is the most common cold beverage, which may accompany almost all dishes in Turkey, except those with fish and seafood.
 
Şalgam suyu (mild or hot turnip juice) is another important non-alcoholic beverage which is usually combined with kebabs or served together with rakı.
 
Boza is a traditional winter drink, which is also known as millet wine (served cold with cinnamon and sometimes with leblebi).
 
Sahlep is another favorite in winter (served hot with cinnamon). Sahlep is extracted from the roots of wild orchids and may be used in Turkish ice cream as well. This was a popular drink in western Europe before coffee was brought from Africa and came to be known.
 
Sherbet (Turkish şerbet, pronounced [ʃeɾˈbet]) is a syrup which can be made from any of a wide variety of ingredients, especially fruits, flowers, or herbs. Examples include pear, quince, strawberry, apple, cornelian cherry, pomegranate, orange, rose petals, rose hips, or licorice and spices. Sherbet is drunk diluted with cold water.
 
In classical Turkish cuisine, hoşaf (from the Persian "Khosh-ab", meaning "fresh water") alternatively accompanies meat dishes and pilav (pilaf).
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