The Unforgettable Wines of Barolo, Piedmont

 

by Doruk Gurunlu

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There is an old saying, “things get better with age” and this is definitely the case for wines and grapes from Barolo, Piedmont in Northern Italy. Tucked between the Alps and Apennines, bordering France and Switzerland, this is a haven for wine lovers with a taste for full-bodied wines with robust tannin and high acidity.

The Barolo Zone differs from other wine regions, even the neighboring Barbaresco Zone. Both use Nebbiolo red wine grapes, which take time to ripen because of cooler temperatures found in the Barolo Zone. Due to the overall climate, soil types, and altitude, the Nebbiolo produces a lightly-colored red wine which can be highly tannic in youth with scents of tar and roses. Traditionally, as they age, these wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors including violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. In recent years, advancements in farming and cultivating have made these wines available to drink sooner than reserve wines.

While visiting Pescado, you can find an array of Barolo wines perfect for your evening. Our in-house sommelier suggests you try, Damilano Barolo "Cerequio ". This wine has soft tannins and ripe fruits and pairs great with our Lamb Lollipops as an appetizer. For an entree, pairing the Massolino "Parafada" or Vietti "Lazzarito" with a Tomahawk ribeye, lamb shanks or NY strip will surely please meat and wine lovers alike.

Although most Barolo wines take time to mature, the wait is worth it as you can be assured of an unforgettable experience.

 
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DORUK GURUNLU

Originally from Turkey, Doruk Gurunlu has lived in the United States since 2005 when he came to South Walton. Doruk has many passions – wine being one of them. He truly enjoys talking about wine with his friends and guests at Pescado in a way that makes the knowledge of wine accessible and relatable.

Beer is the New Black

 

by Doruk Gurunlu

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Few beverages are as closely tied to history, culture, technology, sociology and evolving human taste and trends as beer.

Beer is an alcoholic beverage made from malted cereal grains such as barley that are flavored with hops, brewed, and finally fermented by the action of yeast. Although brewers can add almost anything to beer, there are four essential building blocks- malt, water, hops and yeast.

  • MALT aka” the soul of beer”: Wine grapes have sugar ready and waiting for the yeast to metabolize but in order to create alcohol in beer, grain needs an extra step to produce fermentable sugar. The grain is allowed to partly germinate by mimicking the plants growth cycle as it gets ready to produce a new shoot or plant. Enzymes begin breaking down carbohydrates stored inside the seed, making them available to be converted into sugar so fermentation can occur. Barley is considered the best grain for brewing but corn, wheat, rice, rye and oat are also used. After malting, the grains are kilned or roasted. This process can make the beer varying shades from very pale to a medium amber to an intense black hue. Also, roasting allows the addition of flavors such as cracker, biscuit, nut, grain, chocolate, coffee, toffee, caramel, raisin, and prune.

     

  • WATER: 85 to 95 % of beer is water thus creating the opportunity to bring flavors like chalk, flint, and sulfur to the brew. Historically, in classic European beer cities, breweries were built close to suitable supplies of good water. In the modern age, with the introduction of industrial water treatment technology, breweries can mimic the water compositions of classic brewing cities.

  • HOPS: There are hundreds of varieties of hops and just like grapes, each has different combination of oils and levels of bitter resins. Germany, England, Belgium, and Czech Republic are considered the classic regions for hops while in the United States, Washington state is the largest producer. Hops can add flavors and bitterness to balance the sweetness of malt and protect the beer from antimicrobial properties. 

  • YEAST: Yeast metabolizes sugar and creates alcohol. There are 4 types of yeast, wild yeast, sour yeast, ale yeast and lager yeast. The first two are rarely used, while ale yeast, aka baker’s yeast, and lager yeast are commonly used. Ale yeast works at warmer temperature and creates fruity, spicy compounds which produce a thick layer of yeast foam close to the top. Lager yeast prefers cool temperatures, sinks at the bottom and creates more subtle and clean flavors.  

At Pescado, we have refreshing local and international lagers, aromatic hefeweizen, mild and easygoing American amber and American ale. We also offer moderately hoppy pilsner or intensely hoppy American pale ale, dark and rich Irish or American stout.  Come see us and we will gladly pair those beers with our menu items. Cheers

 
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DORUK GURUNLU

Originally from Turkey, Doruk Gurunlu has lived in the United States since 2005 when he came to South Walton. Doruk has many passions – wine being one of them. He truly enjoys talking about wine with his friends and guests at Pescado in a way that makes the knowledge of wine accessible and relatable.

Sauvignon Blanc is a Summer Delight

 

by Doruk Gurunlu

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As we are experiencing the hottest days of the summer, the demand for light, refreshing wines is skyrocketing.  

Sauvignon blanc, which traces its origins to western France in the Loire Valley or the Bordeaux region, is our pick for a light and refreshing wine to sip. In the 18th century, the vine paired with Cabernet Franc to parent the cabernet Sauvignon. That grape is herbal, vegetal, citrusy, aromatic and very versatile. It has thin skin which makes it susceptible to diseases and rot, but despite that sauvignon blanc is one of the main grapes in sweet wines of Sauternes. Aside from French Sauvignon blanc, New Zealand’s sauvignon blanc has strong citrusy flavors with grapefruit dominant and vegetal notes. These wines are perfect with light seafood options.

We also recommend Domaine Saget, which is more of a mineral driven wine with a hint of green notes, touch of citrus and subtle tropical fruits. I like to match this wine with our raw bar options, especially the Crudo. Chateau carbonnieux white wine, a blend of Sauvignon blanc and Semillon, shows more body and less acid. I really like it with lightly prepared white meat entrees, such as our chef's feast or crab cakes. In my opinion, the most well-known food and wine pairing on the planet is sauvignon blanc with foie gras. The acidity in the sauvignon blanc mixed with raisinated flavors can stand up to the super rich flavors and textures of foie gras. As a dessert course, I personally like cheese board or foie gras both of which can be accompanied with one of our sauvignon blanc wines.

 
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DORUK GURUNLU

Originally from Turkey, Doruk Gurunlu has lived in the United States since 2005 when he came to South Walton. Doruk has many passions – wine being one of them. He truly enjoys talking about wine with his friends and guests at Pescado in a way that makes the knowledge of wine accessible and relatable.

Rosé All Day on 30A

 

by Doruk Gurunlu

 

Many of the first recorded wines were rosé, lighter drinks made by watering down field blends of combined white and red grapes. It was considered civilized to dilute wine in ancient Greece; only barbarians drank pure wine. Eventually, the Greeks and Romans explored separating grapes by color, resulting in distinct red and white wines. However, these early examples of red wine were often tannic and hard to drink. For centuries, less harsh and lighter colored wines, rosé in particular, remained the beverage of choice. Almost none of the rosé wines can age, they are meant to be enjoyed in one to three years of production. The only exception to that is the rosé wine from the small beach town of Bandol, France.

In the sixth century, Phocaeans brought grape vines to Massalia (Marseille) in southern France. Later, when the Romans ruled Provence, they used their already established trade network to supply wine to far flung parts of the world. As a result, southern France became the epicenter of rosé.

Pescado carries Rock Angel rosé from Cotes de Provence, made with Grenache and Rolle (vermentino). By the glass or bottle, it’s an easy drinking rose that goes well with any of our raw bar items as well as our scallops and salads. For sparkling rosé, we have Dibón Brut Rosé and cava from Spain. Made with Garnacha, elegant, red fruit-driven bubbles, it is especially good with Hamachi Kama or any of our seafood dishes.  We offer Mourvèdre, a heavy blend, complimented with Grenache, cinsault and syrah, as well as Chateau Romassan and Bandol rosé making those a perfect match for our duck, lamb and whole fish dishes.

Please join us for some refreshing and exciting rose.

 
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DORUK GURUNLU

Originally from Turkey, Doruk Gurunlu has lived in the United States since 2005 when he came to South Walton. Doruk has many passions – wine being one of them. He truly enjoys talking about wine with his friends and guests at Pescado in a way that makes the knowledge of wine accessible and relatable.