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.
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.