Desserts Get Their Just Dessert (Wines)!

Chestnut, cacao and coffee sorbet by Toño Pérez / Tomás Zarza - ICEX

Chestnut, cocoa and light coffee sorbet by Toño Pérez / Tomás Zarza – ICEX

Traditional Spanish desserts can find no better match than in this country’s wide variety of sweet wines. In fact, many of these wines represent hundreds of years of wine making history, while others are the result of techniques that involve evocative terms like noble rot, ice wine, and much more.

As varied as this country’s ample gastronomy, Spanish dessert wines are the perfect pairing for any number of desserts, including the most innovative.

Each of the following recipes, created by famed Spanish chefs from the world of the culinary avant garde, has been paired with a sweet Spanish wine (by the sommelier in the chef’s same restaurant). Together, they are nothing less than a palate pleasing sweet dream.

Chestnut, cocoa and light coffee sorbet by chef Toño Pérez, paired with an aged Pedro Ximénez from DO Montilla-Moriles, by José Polo.

French toast soaked in liquid cherimoya with cooked wild strawberries and mint by chef Dani García, paired with a Malvasía Dulce from DO Lanzarote by Antonio Ramirez.

Adaptation of a Santiago tart with calamondin orange by chef Rodrigo de la Calle, paired with a Moscatel from DO Alicante by Cristina de la Calle.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s