This research looks at the state of the Turkish wine sector from the beginning of the republic to the present day, identifying the limitations to the sector’s growth and proposing potential remedies. Wine is the grape-derived product with the greatest added value among the grape-based products evaluated. The grape is the most abundant fruit cultivated in Türkiye. While the majority of grape output in the world’s grape-producing countries is processed into wine and generates significant added value, including for exports, the amount of grapes processed into wine in our country is extremely low, and this enormous potential is not utilized. The most recent statistics indicate that 178 wineries in Türkiye produced 82 million liters of wine. Wine output has been rising in recent years, but despite this growth it is still below what could be accomplished. The wine industry has a capacity utilization rate of around 51%. Despite this, the industry has been brought vitality by the growth of the boutique wine sector in recent years. With the growth of this sector, both the quality and the market have improved. On the other hand, oenotourism has experienced considerable growth. If given the proper policy backing, the sector has the potential to significantly boost the national economy through exports, tourism, and rural development. Taxation, marketing, advertising, and the prohibition of e-commerce are the key obstacles to the growth of the industry. Furthermore, legislation, a lack of R&D, research institutes, and the absence of a geographical indications system for quality classification are significant shortcomings.