WINE & DESSERTS

The decision to embark on this dessert discussion springs from the fact that it is summer, a time when lots of recipes combine fruit and wine. Most other recipes call for wine as an ingredient in making the sauce for a stew, a dish that becomes more appealing as we move into the colder seasons.

Generally speaking, we make the mistake of opting for very low-quality products when our recipes call for wine or spirits. This is a serious mistake that could potentially ruin our dish. Of course, we don't have to use the best wine and spirits either—those considered premium—but if we use quality products in making our dish, it will always gain in aroma and flavor.

Going over several dessert recipes that call for wine, it becomes apparent that they usually specify the color of the wine, but rarely the grape variety. It is true, of course, that by cooking the wine, we not only lose part of its alcohol content, but also certain aromatic properties, some of which are varietal in nature.

I recommend using fruity wines that are not particularly astringent, because the sugar of the grapes makes for a good ally in preparing desserts. Avoiding astringent wines also prevents the bitter taste that often accompanies tannins.

Personally, when making desserts with red wine, I like working with Garnacha, even if it is part of a broader blend that includes Cariñena (and occasionally Syrah) to structure the former.

Some suggestions

Peaches à la SANGRE DE TORO

Yellow peaches are the perfect choice for this dessert, because they have firmer flesh than other varieties. After peeling the fruit and removing the stone (always a little more labor-intensive with this variety), we slice the peaches, put them into a glass, add wine and stick them in the fridge. You can sprinkle a little sugar on top prior to serving, but unsweetened they are absolutely delicious and refreshing.

Apricots and loquats à la VIÑA ESMERALDA

Do you want to surprise your guests? Our most aromatic wine works wonders with these fruits. And by adding a few rose petals, you will really bring out the unmistakable varietal aroma of Gewürztraminer. For those with a sweet tooth, drizzle a touch of honey over the fruit before serving and you're good to go.

Wine sauce for fruit brochettes

Since fresh fruit brochettes with chocolate sauce have become such a popular dessert in recent times, we have come up with a new idea for grown-ups: a wine sauce for fruit brochettes. In this case, we will boil and reduce the wine with spices so I'm going to use CORONAS, a very fine Tempranillo, to which I will add a few cloves, cinnamon (both stick and powdered), a few peppercorns and tablespoons of sugar. The final step is to let it heat up, reduce and thicken into a syrupy sauce to serve with fresh fruit. Are you ready for a bold twist? Try it with a white wine (omitting the pepper this time) like VIÑA SOL!

Bread with Wine and Sugar

Nothing beats “glamourizing” a typical snack that our parents and grandparents used to enjoy. For many younger readers the idea of a simple slice of bread dipped in red wine and dusted with sugar might be a novel concept, which is why we decided to introduce you to two creations that were a huge hit at the last BARCELONA TORRES EXPERIENCE.

A pipette filled with MOSCATEL FLORALIS provided the wine to soak a sponge cake cube sprinkled with sugar. Simple, eye-catching and delicious.

The red wine version, however, was the one to garner the most praise. Take a red wine (SANGRE DE TORO, CORONAS or CELESTE ROBLE make for good options) and bring it to a boil with orange and lemon peel, clove, cinnamon stick, and sugar. Turn off the heat and let the wine cool down and steep for 24 hours. Cut stale bread into rectangles to make sandwiches, filling each one with a finely sliced strawberry. Soak the sandwiches in the spiced wine and sprinkle sugar on top. Garnish with a strawberry, whipped cream and voilà!

Enjoy!