Grapes grew wild and in some locations still do, for centuries before people in the Caucasus accidentally discovered wine. It was in the warehouses of King Jamshid, where bunches of grapes were stored in huge clay jars for the ruler to enjoy the fruit in the winter. He loved to eat grapes. One day, one of his many wives, feeling depressed and suicidal, went to the storage are and ate the fruit which was swimming in its own juice. She really thought that she would die, since the jar was marked “poison” to keep intruders at bay.

Instead, she fell asleep, and when she awoke the depressed feeling turned to joy.
Central Asian peoples have always enjoyed grapes – fresh or dried to raisin, and grew them in their lush valleys.

When the Soviets annexed Turkmenistan, Tajikistan, Uzbekistan, and Kyrgyzstan in 1930’s their first agricultural plans were to collective vineyards and make a lot of wine for Russia since it is too cold to grow grapes except in small regions around the Don River, Chechnya, Dagestan, and Krasnodar.

They laid out grandiose plans and proceeded to create huge state farms and co-operatives, introduced new grape varieties from Georgia, Moldova, Romania and other European countries, and cent their scientists to teach winemaking to locals.
The idea was to consume wine, and ship the rest in bulk to centres equipped with bottling lines to package the wine and distribute from there.

Soviet apparatchiks forgot one important aspect in this planning – most people in these now independent countries are Muslim and shun alcohol. A small percentage does drink, but more vodka and beer than wine.

Although vineyard acreage increased and wine quality improved somewhat, in the final analysis the industry never caught on a big way.

Now all these countries produce wine and supply Russian wineries, but the majority of the harvest is consumed as table grapes and made to raisin.

Turkmenistan, with a population of 5.1 million (89 per cent Muslim), and its capital of Ashgabat is a very small contributor to the Russian market, Uzbekistan with a population of 27.7 million (88 per cent Muslim) and capital of Tashkent, contributes more particularly to the Asian part of Russia.

Tajikistan is the smallest of all Central Asian countries with a population of 7.3 million (99.5 per cent Muslim) and capital Dushanbee, produces some wine, but uses the grapes as table fruit.

Kazakhstan is the largest of all formerly Soviet satellite countries with a population of 15.0 million (65 per cent Muslim) and capital Astana, is a relatively large wine producer and Russian Orthodox and other Christian minorities consume the local wine. The rest is exported to Russian and China.

Kyrgyzistan with a population of 5.2 million (75 per cent Muslim) and capital Bishkek, is a mid-level producer with respectable local wine consumption
Below find more detailed information about countries mentioned:

TURKMENISTAN’S WINES

This Central Asian republic between the Caspian Sea, Uzbekistan, Afghanistan and Iran, located between latitudes 38 – 41 north is a minor wine producer. The population of a little more than five million is mainly (90 per cent) Muslim, nine per cent Eastern orthodox Russians.

The vast Karakurum Desert occupies a large part of this hot and dry country.
Large diurnal temperature changes yield high acid grapes.

Winters are cold and summers warm to hot, with little rain, necessitating irrigation.
Greek and Roman writers reported grape growing as early as 300 B C in the Marghian Valley and in Aria. There are still wild vines in the ravines that have served as a basis for many indigenous varieties.

For centuries, the nomadic population resisted agricultural development, and only consented to settle after the country was annexed to the U S S R.
At the height of viticulture planted vineyards increased to 27 000 hectares.
The vineyards are mostly (70 per cent) around Ashkabad, the Mary- and Chardzahon regions.

Approximately 20 grapes varieties are cultivated, ranging from early to late ripening varieties to ensure continued harvest from June to October.

Of the 20 varieties, terbash, tara uzum Ashabadski, riesling, saperavi, kizil sapak, and bayan shirey are the most popular.

The population abstains from drinking alcohol but most of the wine produced goes to Russia and consumed locally by Russians.

A lot of the grapes are dried to raisin, some are consumed as table grapes.

TAJIK WINES

This Central Asian mountainous republic located between Uzbekistan and China has a considerable vineyard acreage, considering the fact that 98 per cent of the population is Muslim, and prohibited from consuming alcohol.

Located between 39 – 40 latitudes north, the climate of this land-locked country is continental with relatively mild winters on lowlands and valleys at 900 metres above sea level, and hot summers. Precipitation is sufficient to grow grapes suitable for making wine.

Viticulture and winemaking were already thriving when Alexander the Great, the famous Macedonian king, arrived with his army in the fourth century B.C.
Archaeologists unearthed documents certifying that numerous grape varieties were grown inthe country to make wine, vinegar, concentrated must (here called bekmez), raisins and table fruit.

In Osrushan- Ferghana-, and Zervshan River Valleys, viticulture was particularly well developed.

In the 1920;s, small vineyards were amalgamated to cerate large farms, which later became specialized delivering their fruit to wineries established in Leninabad, Pendzhikent and Ura-Tyube under Soviet guidance.

Tajikistan has three grape growing regions – Leninabad int eh north, the Ghissar Valley in the centre, and Vakhsh Valley together with Kuliab regions.

Most vineyards above 900 metre above sea level require winter protection, and some irrigation.

Of the 25 grape varieties allowed, the most important are: rkatsiteli, riesling, cagobi, bayan shirey, muscat rose, cabernet sauvignon, and saperavi; the last two are the most important.

The 50 wineries produce mostly sweet wines to satisfy Russian palates, the biggest market for them.

KYRGYZSTAN

This mountainous Central Asian country with a population of five-and-a-half million is located between latitudes40 – 41 north.

The country has three zones suitable for viticulture – Chuia – and Tallas valleys in the south, and Issyk-Kul depression. Chuia- and Talles Valleys are well-developed viticulturally, and enjoy a moderate climate with adequate rainfall.

Vineyards (10,000 hectares) are located between 600 – 1000 metres above sea level.

Grape growing is mostly geared for raising production, as Muslims like to eat them as snacks while travelling.

In the south, some vineyards are located up to 2000 metres above sea level, to escape suffocating heat, although the majority happen to be between 500 – 750 metres.

Practically all vineyards in Kyrgyzstan must be irrigated to yield an adequate amount of fruit.

45 varieties are recognized for wine making.

These include cabernet sauvignon, rkatsiteli, pinot noir, bayan shirey, kuljinski, riesling, saperavi, budeshiru tetri, mairam, mourvedre kirghizski, Hungarian Muscat, black muscat, cinsault, and Madeleine anegvin.
Much of the wine produced is exported to Russia.

KAZAKSTAN

This large republic south of Russia and bordering China, with its capital Almaty (Alma Ata), is now a member of the Confederation of Independent States (CIS).

The population of 18 million is largely (65 per cent) Muslim, with minorities of Roman Catholics, Protestants, Buddhists, and eastern orthodox Christians.

Although located between latitudes north 40 – 45 only a small percentage (four per cent) of the land is suitable for grape growing.

Viticulture goes back to the seventh century A D.

In the 1990’s, there were 20 000 hectares of vineyards in the country, cultivated mostly by state farms, planned and established by Soviet authorities to supply the republics and to create employment.

Today, vineyards are mostly in the Chimkent region with a climate suitable for viticulture. Irrigation is a must, as is winter protection.

Of the 43 grapes varieties allowed, 24 are table grapes. Popular varieties are rkatsiteli, Riesling, aleatico, kuljinski, saperavi, maiski cherny, pinot noir, cabernet sauvignon, cabernet franc, and rubinovy magaratche.

The country has the potential to produce sufficient quantities of table grapes to supply eastern Russia and produce enough for the local population, at least those who drink wine.

UZBEKISTAN’S WINES

This Central Asian republic, with a population of a little more than 27 million is a CIS member (Commonwealth of Independent States) and produces mostly table grapes, and approximately the same amount of wine as Kazakhstan to the north.

The capital, Tashkent, is famous for its architecture and mosques. 88 percent of the population is Muslim, nine Russian Orthodox, and small segments practising other religions.

The Ferghana Valley was famous for its luscious grapes as early as sixth century B.C., and exported to China to the east. The valley also grew cereal, using irrigation canals.

Arabs, Greeks, and traders brought in a few varieties to the Ferghana Valley from Iran.

Archaeologists discovered grape seeds, dating back to fifth century B C, near Samarkand in Tali Borzu.

Viticulture ad winemaking flourished up to the seventh century A. D. until the arrival of Arabs and Islam.

Then production was changed to table grapes and raisin production. Russians arrived in teh middle of the 19th century and introduced grape varieties from Moldova, and Ukraine (Crimea), Georgia, and other varieties to increase production.
In 1917 Uzbekistan had 38,000 hectares of vineyards mostly owned by individuals; three years later specialized large-scale state farms were established.

Uzbekistan is a mountainous country (30 percent of the land consists of mountains i,.e Tian-Shan, Pamir and Alai.

The climate is continental with mild winters and warm to hot summers with low precipitation in the lowlands. In the mountains rainfall is one metre, more than enough for successful viticulture.

Grapes are grown around Tashkent, Samarkand and Bukhara; these cities are also famous for carpet weaving with distinct designs.

Aleatico, riesling, Hungarian muskat, Muscat rose, soiaki, saperavi, bayan shirey, rkatsiteli, khindogny, kuljukski and morrastell are the most popular grapes.

Early and late ripening varieties were chosen so that there will be continuous harvesting for 120 days during the year.

Uzbekistan produces dry, powerful, dessert, and sparkling wines to satisfy local and Russian demand.

Ampelographer A. Negrul, and important viticulture expert, works with the Shreder Research Institute for Horticulture, Viticulture, and Oenolgy in an attempt to improve the industry and fruit quality.

Winemaking industry flourished with Russian expert help and to this day there are still many Russians and even Germans from before World War I who live and work there.

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Tags: CENTRAL ASIAN, Countries, producing, Wine

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