by Doruk Gurunlu
Dessert wines have, from the first recording of wine making, been the favored wines. These sweet wines relied on sugar as an important preservative in their production. Long ago, sugar was in short supply so it was considered a special treat when wine was made with the sweet substance. Today, dessert wines are sometimes just an afterthought because sugar is no longer exotic. Quality dessert wines are the most cost-intensive wines to make but certainly some of the most loved. The creation of these dessert wines is a complex yet rewarding process. We believe tasting great sweet wines can be a transporting experience. At Pescado, we pair our desserts with dessert wine flights. We ask you to pick your dessert and we offer three different dessert wines to complement the dish. We explain how those wines were made so that you can embrace the experience. For fruity, citrus desserts, we offer a flight of Sauternes, Tokaj and ice wine, which are from different countries. We recognize which grapes and style will pair well with your dessert. For chocolate desserts, we have a flight of Tawny port, Ruby port and Banyuls. These are very different styles of port, with Banyuls being my personal favorite. When it's chocolate, Banyuls rules. We can also offer wine pairing options for our cheese board. Please ask your server about pairing options so we can make your dining experience more memorable.
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.