
11 Oct Çal Vineyard Route
October 11–13, 2024 / Denizli – Çal Vineyard Route
The Gastronomic Society of Türkiye continued its journey of discovering and supporting the rich gastronomic heritage of our country with a visit to Denizli. For years, the Society has organized vineyard routes and winery tours under the concept of “oenotourism,” emphasizing the importance of connecting with local wine producers, a key element of gastronomy.
This time, members visited Denizli, which holds a special place in Turkish winemaking and contributes nearly 40% of the country’s wine production. The region is a viticulture hub, home to the Çal Karası grape and the vast vineyard-covered Güney Plateau, where grapes for winemaking are cultivated for numerous producers. During the visit, four wineries were explored, providing insights into production processes alongside wine tastings enriched with the latest knowledge about winemaking.
The tour began with a visit to Pamukkale Winery, one of the region’s leading and long-established producers, and continued with stops at Kuzubağ, Lermonos, and Küp Winery in Çal.
The journey also included visits to the ancient cities of Nyssa and Sardes, believed to be the birthplace of Dionysus, the god of wine in ancient mythology. These tours were brought to life with informative storytelling from our dear member, Nedim Atilla.
Alongside the vineyard tours and tastings, members also savored the region’s unique flavors. Highlights included the savory and sweet pide varieties—minced meat, ground beef, clotted cream with cheese, and tahini—from Kısmet Pide in Nazilli; the famous Denizli tandır made with yearling lamb at Kocabaylar in Denizli’s city center; and wood-fired meatballs at Azaklar, a 113-year-old establishment in Salihli.
This gastronomic adventure provided a deeper appreciation for the vineyards, wines, and culinary treasures of the Denizli region.

















