Papazkarası, also Papaskara (Turkish: papazkarası, “priest’s black”), is a local Turkish grape variety and a Turkish wine grown in the Marmara and Central Anatolia regions of Turkey. This variety was used to make a red wine blend with Cinsaut. The wine has an alcohol ratio between 11 and 13%, and an acidity range of 6 to 8 grams/liter. Papaskarası is also registered in Greece as Kara Papas. It is a very old Thracian varietal and probably the best winegrape cultivar in Turkey. Kirklareli Uskup region is known as the best terroir for Papaskarası. Uskup terroir is based on Strandja decomposed granites, which gives very low yields and small bunches of grapes. It is a blue-black grape variety. This is probably one of the grapes grown since byzantine times.
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