Papazkarası, also Papaskara (Turkish: papazkarası, "priest's black"), is a 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 - 13%, and an acidity range of 6 to 8 grams/liter. Papaskarasi is also registered in Greece as Kara Papas. It is very old Thracian varietal and probably the best winegrape cultivar in Turkey. Kirklareli Uskup region is known as the best terroir for Papaskarasi. Uskup terroir is based on Strandja decomposed granites which gives very low yields and small bunches. In the fertile lands, the bunches can be very big around 500 grams per bunch. Verasion time occurs between mid August and late August at Uskup. It can be blended with Cabernet Sauvignon and Pinot noir. Maturity period is very late between mid October and mid November. Total Growing Degree Days required is around 1.890.Papaskarasi gives very high acidity to wines. In very ripe years, it can reach to 25 brix levels in the lowland Thracian vineyards in Uzunköprü.