Papazkarası, also Papaskarası and Papaskara (Turkish: papazkarası, "priest's black"), is a Turkish grape variety and a Turkish wine grown in the Thrace region of Turkey. This variety was previously used to make a red wine blend with international grapes like Cinsaut, Cabernet Sauvignon, and Merlot. 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 in Greece as Kara Papas. It is a very old Thracian variety with a wine making history dating back to before the Eastern Roman Empire.[1] Kirklareli Uskup region is known as the best terroir for Papazkarası. Uskup terroir is based on Strandja 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. Total Growing degree-day required is around 1.890 GDD . Papazkarası gives very high acidity to wines. In very ripe years, it can reach to 25 brix levels in the lowland Thracian vineyards of Uzunköprü.
Ampelographers believe that Papazkarası is native to the Balkan peninsula and was probably the result of a natural cross between Prokupac and Alba imputotato.[2] Prokupac has been growing in Serbia and Macedonia 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 the Kadarka grape.
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This wine grape–related article is a stub. You can help Wikipedia by expanding it. |
