Turrón and Wine: The Christmas Pairing from Alicante
Two emblems of the region come together at the Christmas table: Jijona and Alicante turrón and the sweet wines of the land. We'll tell you how to pair them for a perfect meal finale.
Two Symbols, One Land
Turrón and sweet wine are two of the great gastronomic emblems of Alicante. To unite them at the Christmas table is almost a must, and the result is delicious when the combination is right.
Fondillón and Hard Turrón
Fondillón, with its notes of dried fruit, nuts, and oxidative aging, is the natural partner for the hard turrón from Alicante (the one with whole almonds). Their aromas enhance each other. Serve it at about 14-16 ºC in a small glass.
Moscatel and Mistela with Soft Turrón
For the softer Jijona turrón, which is more unctuous, a Moscatel from the Marina Alta or a mistela work wonderfully, being sweet and aromatic, perfectly complementing without overwhelming.
Tips for Success
- The wine should be as sweet as or sweeter than the dessert.
- Serve the sweets well chilled and in small glasses.
- Also try pairing with marzipan and almond sweets.
Frequently asked questions
What wine pairs best with hard turrón? +
Fondillón, whose profile of dried fruit and aging pairs perfectly with the toasted almond of hard turrón.
And with the soft Jijona turrón? +
A Moscatel or a mistela from the Marina Alta, sweet and aromatic, balance its unctuousness.
At what temperature should these wines be served? +
Moscatels and mistelas should be served well chilled (8-10 ºC); Fondillón, slightly warmer (14-16 ºC).
