menu

OMGD Turkey Dinner

Bailliage of Antalya, Türkiye
Antalya, July 10, 2021

Suvla Wines at Avocado Boom
" Bailliage members are particularly proud of Turkish wine producers "

Bailliage members, as for confrères worldwide, had not been able to meet in person for a long, long time.

However, vaccinations combined with new rules in Turkey made it possible to organise our first Ordre Mondial des Gourmets Dégustateurs (OMGD) event: a wine tasting followed by an ‘avocado-themed’ dinner.

Bailliage members are particularly proud of Turkish wine producers and always eager to learn about their production skills. Suvla is a family-owned wine company named after a bay on the north coast of the Aegean Sea. Two lovely, passionate oenologists presented 13 wine varieties as part of the tasting.

One of the many interesting wines was Suvla’s Reserve Petit Verdot/Karasakız, crafted exclusively from organically-grown grapes. Karasakız is a Turkish red wine grape variety. It has been used in brandy production for a long time. Generally, wines made from Karasakız are not suitable for ageing. However, this special blend (together for the first time) aged for 18 months in oak barrels provided a unique experience. It was a remarkable wine from the 70 years-old Kuntra vineyards.

Fresh and fruity Suvla Clairet (made with Syrah grapes) was perfectly suited the extremely hot summer evening. Clairet, the French word for ‘clear’, refers to the wine’s colour. Depending on the beholder’s eye, it is either a deeply hued rosé or a light-coloured red wine. Clairet feels more substantial than a rosé, but not as weighty as a full-on red.

The brand new ‘Avocado Boom’ café/restaurant managed by its dynamic Chefs - a young couple: Egemen and Cemre - will certainly soon become one of the most popular places on the famous Lara Boulevard in Antalya. Years of expertise in several famous restaurants in Istanbul have driven this couple to chase their ‘avocado dream’.

Members and their guests enjoyed five courses of avocado-inspired fine dining dishes, three of which were:

- Akya ‘Leer fish’ ceviche with baby radish, chives, fresh coriander, cucumber and avocado juice and tiger milk

- Avocado bowl with smoked celery puree, grilled musky octopus, potato wedges with tahini sauce, pickled onions, fish roe

- Untraditional baklava (everybody's favourite!) crispy baklava filo pastry made with pistachio and coffee crumble served on a avocado mousse bed.

Chef Egemen advised eating the baklava with our hands. Why not? Plenty of hand sanitizers were available.

Certificates of Appreciation were presented to all attendees of the Suvla Wine family, the restaurant owner and the Chefs together with kitchen and service brigades.

How blissful it was to meet each other after such a long time! The distinctive character of our association is to bring together amateurs and professionals in the appreciation of fine cuisine (and fine spirits). Fine cuisine, friendship and camaraderie certainly brought us together on this delightful evening.

Vive la Chaîne!

Leonie Kılıç
Vice-Chancelier

Search in map