Why go
Try black tea with breakfast, ayran with a savory meal, or cinnamon-topped boza in winter. For wine, look for grape names such as Kalecik Karası in Central Anatolia or Öküzgözü and Boğazkere in the east; regional labels say more than dated producer recommendations.
The full story
Turkish black tea is traditionally brewed strong in an upper pot and diluted with hot water from a lower one. Ayran, made with yogurt, offers a cool, savory drink alongside many foods. Şalgam suyu is another distinctive accompaniment to kebabs, with mild and hot versions. In winter, boza is served cold with cinnamon, while salep is a hot drink also flavored with cinnamon. Şerbet refers to a sweet syrup diluted with water; fruit, flowers and herbs can provide its flavor. Rakı is an anise-flavored alcoholic drink that belongs to a different kind of meal. Wine varies by growing region too. Look for Kalecik Karası from Central Anatolia, Öküzgözü and Boğazkere from farther east, or wines from the Aegean and Marmara regions. These are starting points for reading a menu. Ask which grape and region a current bottle represents.