Dimrit is a black grape from Turkey used to produce wines for early consumption.
The Dimrit grape tends to become rich in sugar but has some problems in retaining the for-wine production necessary levels of acidity.
When looking at wines, Dimrit is used to produce red wines of not too high quality. They can be found in blends as well as varietals.
The wines tend to be fairly high in alcohol but medium low on acidity and tannins. Subsequently the wines are intended for early consumption.
It has a history of being used as a table grape and for raisin production, and it is only in the last thirty years it has been used for wine production. It has also been studied as a potential candidate for vinegar production.
As no description of the aromas and flavours of a Dimrit varietal wine has been found, no food pairing suggestion can be offered.
Where is it grown?
With its 863 ha/2,133 ac, Dimrit is Turkey’s fifth most planted grape. The major part of its plantings can be found in the Orta Guney region in mid-southern Anatolia, with additional plantings in Ege, the Aegean region in western Turkey.
Dimrit is a grape recognized as native to Turkey, potentially of very old age.