Perknasi

Perknasi is a traditional Turkish alcoholic beverage made through the fermentation of grape must, similar to a sweet or semi-sweet wine. Originating from the Ottoman Empire period, it has been produced for centuries in regions with abundant grape cultivation, particularly in Turkey. The name "Perknasi" is derived from the word "perka," historically used in Turkish for a type of dry, sweet wine.

The production process involves harvesting high-quality grapes, which are then crushed to extract the juice. The juice, or must, undergoes fermentation—either spontaneously with natural yeasts or through added cultured yeasts—resulting in a beverage that retains a notable sweetness and aromatic profile characteristic of the grape varieties used. The fermentation duration influences the final product's sweetness and alcohol content, which typically ranges from 5% to 15% ABV.

Perknasi is traditionally consumed as a dessert wine or a celebratory drink, often served during special occasions and social gatherings. Its flavor profile is rich, with fruity and floral notes, and it may exhibit a slight tannic bitterness depending on the grape type and fermentation method. Although not as widely known internationally, Perknasi remains a culturally significant beverage within Turkey, representing a link to historical wine-making practices.

In recent years, there has been renewed interest in traditional and artisanal beverages, leading to increased efforts to preserve the heritage of Perknasi production. Its cultural importance and unique flavor make it a notable component of Turkish enology and gastronomic tradition.