Walking down the wine aisle in Turkey can be a daunting challenge: There are too many names you don't recognize (öküzgöz-who?) and the ones you do know can trigger bad memories (buzbağhhh!) 

But as Omar Sabet -- the founder of the Pera Wine Club -- tells us this week, we shouldn't write-off Turkish wine so quickly. It's a tradition that dates back thousands of years, and is now forging an innovative new path worthy of international attention. 

So listen in as we take our own wine route across Turkey, learning all the basics about the local grapes and vineyards, as well as how we can stock our cellars without breaking the bank. 

Please be sure to subscribe, comment, and follow us on Facebook and Instagram @TheTurkishBreakfastClub! 

How does Turkish cuisine compare against other international food cultures?

Which traditions are its greatest strength? Which ones hold it back?

And what's the deal with #SaltBae?

These are the questions that can only be answered by one man, the original foodie influencer of Turkey -- Vedat Milor. 

He has his own long-running food column in Hürriyet newspaper. He's also the founding editor of Lezzet Rehberi, Gastromondiale, and Mizanplas, which offer restaurant reviews and articles on gastronomy in Turkish and English. In this episode, he guides us through the history of Turkish cuisine as well as his own memories of eating around the world, and of course gives us some suggestions on the best places to eat in Turkey. 

Please take a listen, leave a comment, and follow us @TheTurkishBreakfastClub! #JoinTheClub