The finishing touch of a meal is undoubtedly a delicious dessert that makes us remember the table with a smile from ear to ear. Do you like to finish your meals with something sweet? For the sweet tooth, the answer is simple! At El Espigón we love desserts, other times we have talked about them, their textures, their flavors, the contrasts of hot chocolate with ice cream … Oh! We make our mouth water. But, do not worry, we will control for a few moments, before sinking the tooth to a soufflé that we have in the oven, to tell you about the pairing of desserts.
Can you pair with a dessert?
When we talk about pairing desserts, we mean the combination of a wine and a sweet dish, taking into account the flavors, nuances and characteristics of both to achieve a perfect marriage in which wine and dessert complement each other, enhance their virtues and Give a round tasting.
Therefore, the answer is emphatically yes. You can make very interesting pairings. The most fun is to try different mixtures to know what we like. We each have some preferences and try different options can make us discover a range of flavors that, until now, we did not know.
What wine to choose for?
In another post, we commented that in pairing there is no rule of thumb and the most important thing is to let us be guided by our tastes. In the marriage of desserts and wines continues to rule this rule. Even so, as it is a field something unknown to some, we can give some advice.
Choosing a wine for our dessert can be a simple task if we consider the degree of sweetness of the dessert that we have chosen and the wine with which we want to combine. If the dish and the wine are too sweet it can be a somewhat cloying mix. Hence the importance of the flavors complement each other.
In our menu we have a wide variety of wines for desserts. We have, for example, a port of 10 years (sweet oloroso). This wine is a good accompaniment for light desserts and sweet dishes that contain fruit and even, served cold, to accompany ice cream. Other very typical wines in our restaurants at dessert time are the Pedro Ximenez Hermitage or the NOE, which are P. Ximénez Gran Solera very sweet. Each one with its characteristics, but they are unctuous and velvety wines that persist in the mouth once we have tried, both are magnificent for desserts with chocolate like, for example, the creamy chocolate soufflé that awaits us in the oven. The muscateles, like the Late Harvest Chivite, are basic to accompany a dessert and this has been so historically. You can make a nice friendship with the pear tatin tart or the hot apple tarantula. We do not want to say goodbye without first talking about another wine that we like very much for desserts, Oloroso Sweet Matusalem, which is composed of Palomino grape and, to a lesser extent, Pedro Ximenez. When you try it, you can perceive aromas of nuts, raisins, dates … with sweetened desserts is great.
Despite these general notions, you can always be advised by El Espigón staff. We will be happy to give you ideas!
The oven tells us that we already have the soufflé ready, if we want to try it we must hurry because in El Espigón the soufflés, they fly! We hope you come to visit us soon and try different combinations of desserts and wines. The best desserts are served!