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.

 
Pescado 30A - DORUK GURUNLU.jpg

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.

Napa Valley History - Pt. 2

 

by Doruk Gurunlu

Pescado blog napa part 2.jpeg
 

Napa Valley is sandwiched between Mayacamas Mountains on the west and the Vaca mountains on the east. Glorious fog comes rolling into the valley from the San Pablo Bay and plays an important role in making the southern part of Napa Valley the coolest. This cooling effect is felt from Calistoga all the way up to St. Helena, which is actually the warmest part of the valley. The Mayacamas receive the gentle morning sun which has the effect of green lushness. On the other hand, the Vacas appear scorched due to the afternoon heat.

The soils of Napa valley are incredibly diverse, with over 30 distinct types that overlap and interweave, forming complex patterns. The sun, the soil, the coolness and fog all make the area of Napa Valley superior for creating delicious wines.

To further our discussion of Napa wines, you must know something about American Viticultural Areas in Napa Valley. Growers and vintners helped to create defined grape growing areas within Napa Valley and they have distinct names to reflect the regional designations. These are known as AVAs.

Oberon Chardonnay by the glass comes from the Los Carneros AVA and is lighter in style than its northerly neighbors’ offerings. It has the good structure, body and flavors you would expect from a Napa Chardonnay but in a more elegant way. Los Carneros spans both Napa and Sonoma counties and can be bottled as either Carneros, Napa Valley, Sonoma Valley or even Sonoma Coast.

From the Howell Mountain, Diamond Mountain and Spring Mountain designated AVAs, you find the wines are less extracted and more acidic than valley floor wines and mostly more expensive. The Barnett Vineyard Cabernet Sauvignon from the Spring Mountain AVA is one of the favorite wines on our list.

Diamond Mountain is one of the smallest AVAs in Napa and we offer the 2007 Andrew Geoffrey Cabernet Sauvignon as a great example of the region. We suggest that because of the right amount of fruit and good tannins, it is a perfect way to start your main course. We would love to decant this gem, presenting a glass of the bubbles of that lovely white wine.

The Howell Mountains AVA vineyards are above the fog line which is considered1400 feet. That location helps to create wines which are really elegant and fine, as the elevation makes day and night time temperature swings smaller and leads to the wines being well balanced. Since our selections change constantly, please ask us about our current Howell Mountain wines available when you visit us at Pescado.

The Rutherford AVA is the historic heart of Napa and takes its name from Thomas Rutherford, who married George Yount’s granddaughter. (Remember George from Part One?)  Following that marriage, he was given 1000 acres of land as a part of her dowry. We suggest the Inglenook Cabernet Sauvignon from the Rutherford AVA with our Spinalis and Shrimp Cake.

Oakville AVA is the contemporary part of Napa Valley. Many of the greatest hits of 80’s and 90’s are found here, such as Groth, Cabernet Sauvignon which have juicy and robust tannins and would make our tenderloin benedict more memorable.

St.Helena AVA is in the warmest part of the valley, just south of Calistoga. If you come with a big group, you can enjoy large format Heitz cellar Chardonnay from this AVA which is always a crowd pleaser. It will complement most of the dishes at Pescado.

Finally, the Calistoga AVA is located in the northernmost part of Napa’s valley floor and offers a wide variety of robust wines. If you want to try something other than Cabernet Sauvignon or Merlot, we have Eisele Vineyard Syrah made with lots of blueberries, black pepper and black olives. This wine will make every bite of your Tomahawk ribeye a new bite.

So many wines from which to choose and so many from Napa Valley AVAs. Just ask our Pescado Sommelier for assistance. We want you to enjoy every mouthful when you dine with us.

 
Pescado 30A - DORUK GURUNLU.jpg

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.

Napa Valley History - Pt. 1

 

by Doruk Gurunlu

Napa Valley History - Pescado 30A.jpeg
 

Napa Valley is considered California's little slice of wine heaven as it is only 30 miles long and a few miles wide. Arguably, it is the New World’s most important fine wine region.

The first vineyards were planted by George Yount in 1831 and later bore his name as the town of Yountville. At this time California was still a part of Mexico. In 1850 California became a state of the United States of America which was the same year gold was discovered in the Sierra foothills. As a result, California’s population boomed. Charles Krug, a German native, started the first commercial winery in 1861.

Tragedy struck the region in the 1880’s as a plague of phylloxera insects destroyed crops and many plants suffered from rootstock disease. This event alone caused the loss of 19,000 acres to the Napa Valley region. During the early 20th century two events shaped the region, World War I, followed by prohibition which started in 1920. While prohibition could have killed the wine industry during that time, some resourceful farmers found ways around the law and kept a small production afloat.

The wine industry in Napa did not start to come back to the pre-phylloxera levels until the 1960’s. In 1976 the ‘Judgment of Paris’ was formed, a wine competition organized by wine merchant Steven Spurrier. This event was a blind tasting held in Paris and graded by French judges. Who could predict that this event would bring international attention to the Napa Valley? When Napa wines took first place in both red and white, European investments began to migrate to the Napa Valley.

Devastation came again in 1986 when Napa Valley received massive flooding and the return of phylloxera, which forced vintners to replant wineries. During the replant, many Napa vintners modeled the composition of their vineyards after Bordeaux. High density planting and low fruiting zones were designed to maximize the warmth and sunlight of the hot and sunny California weather. As a result the grapes produced ripe and fruity wines.

In 1991 “60 minutes” did a special on the French paradox, promoting the consumption of red wine as a part of a healthy diet. This publicity ensured that in 1992, Cabernet Sauvignon became the desired wine over the Chardonnay.  This is considered to be the beginning of the modern Napa Valley.

By 1997, that year’s vintage proved to be an extremely successful year. There was so much fruit on the vines, most of the wineries did not have the tank space to process everything at once. They harvested the first wave at “normal” ripeness levels and left the remaining crop hanging until the initial batches finished fermentation. Finally they harvested and vinified the second wave, they found the result to be concentrated, lower acid and smooth tannins. Many winemakers blended the “first” and “second” batches together. When the wines hit the market a of couple years later, consumer and critics responded with enthusiasm. This event paved the way for the extended hanging time to become the new norm.

During the beginning of the 21st century, both ripeness and the prices continued to climb. In 2008 the national housing market crashed and hurt consumption as people did not want to spend money on expensive wine. This set back was short lived as younger producers started a new California movement. They rejected the Bordeaux/Burgundy domination and took their inspiration from different wine regions of the world and even used techniques from Napa’s own past. The result was that the wines varied widely in terms of varietal compositions and tended to be lower in alcohol and higher in acidity. This led to the exciting diversity of wines available on the market from the Napa Valley region. George Yount would not recognize the growth started so long ago in his backyard.

 
DSC00557.jpg

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.

Beaujolais to 30A

 

by Doruk Gurunlu

roof top 30A blog.jpeg
 

Many of you have heard about Beaujolais Nouveau, which comes out on the third Thursday of November each year. It’s a light, fruity red wine meant for early consumption. It accounts for 53 percent of the sales of the whole region. Though, Beaujolais is much more than that. The Beaujolais region is in the southernmost part of Burgundy, which is the home of the most expensive red and white wines in the world. While hailing from the birthplace of Pinot noir and Chardonnay, Beaujolais Gamay reigns king. 95 percent of the production is red, but there are also some rosé and white wines, stylistically like Saint-veran or Chablis.

While most of the red wines are simple and ready to consume, the northern part of the region produces more structured and fuller wines. There are 3 appellations in Beaujolais, Beaujolais AOC, covers most of the region, Beaujolais-Villages AOC, covers most of the center and north of the region, lastly Beaujolais Cru, northern end of the region. There are 10 crus (or vineyards) which consist of seven villages and three sites. The wines from these crus vary enormously in style – the lightest and fruitiest come from the Brouilly, Regnie and Chiroubles crus. The fruity, but a little more structured crus are Saint-Amour,Fleurie and Chenas. The most structured crus are Cote de Brouilly, Julienas, Moulin-a-vent and Morgon.

There are number of officially recognized parcels in that crus that are more sought after, such as Les Capitans in Julienas, La Madone in Fleurie and Cote du py in Morgon , which we serve at Pescado by the glass and bottle. The crus are in a small 15 mile radius, but the rolling hills and soil structure, where the winery is located makes the end product completely different from one parcel to another.

For instance, Jean-Marc Burgaud Morgon-cote du py, comes from an unusual mixture of iron-rich schist and basalt with manganese soil. While not as long-lived as Moulin-a-vent, this wine is a full-bodied expression of Gamay with finesse. Beaujolais is located right outside of Lyon, the third largest city in France and the culinary mecca of French cuisine. The late Paul Bocuse, started Nouvelle Cuisine there, and several other top chefs hail from Lyon. Naturally, Beaujolais wines are perfect food wines, with the right amount of acidity, tannins and a floral nose – a perfect match for anything from seared tuna to duck confit. At Pescado, you can easily pair many of our small plates, main dishes, shareables and finish with camembert cheese. Cheers!

 
DSC00557.jpg

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.