Free and glycosidically bound aroma compounds of the red wines made from the two Turkish grape varieties, Okuzgozu and Bogazkere, were investigated. They were isolated and then analyzed by gas chromatography-mass spectrometry. In Okuzgozu wine, 37 free compounds (13 esters, 9 alcohols, 7 acids, 4 volatile phenols, 2 lactones, 2 carbonyls) and 28 bound compounds (7 alcohols, 2 monoterpenols, 7 acids, 5 volatile phenols, 6 C-13-norisoprenoids, 1 carbonyl) were identified. In Bogazkere wine, 40 free compounds (14 esters, 8 alcohols, 8 acids, 6 volatile phenols, 2 lactones, and 2 carbonyl) and 37 bound compounds (7 alcohols, 3 monoterpenols, 9 acids, 9 volatile phenols, 7 C-13-norisoprenoids, 1 lactone, and 1 carbonyl) were identified. The total level of alcohols, esters, and lactones was higher in Okuzgozu wine, while Bogazkere wine was higher in volatile phenols. The potent odorants of both wines, on the basis of the odor activity units, were compounds arising from yeast metabolism.