With cured Payoya goat cheese and fake honeycomb
Pairing with Amontillado: "The amontillado balances the intensity of the cured cheese and honey, adding notes of nuts and salinity that complement the flavors elegantly."

With quince paste, moringa, and EVOO
Pairing with Oloroso: "The oloroso adds depth and roundness, highlighting the creaminess of the cheese and balancing the sweetness of the quince with its notes of nuts and caramel."

With Pedro Ximénez and raisins ice cream, with caramel crystal
Pairing with Palo Cortado: "Its balance of freshness and salty complexity counters the sweetness of the mousse, bringing notes of nuts and spices that balance the dessert."

With Belgian chocolate served apart from the rest, fennel jam, and cocoa with ham
Pairing with Brandy: "Its aging adds notes of nuts, toffee, and wood that enhance the richness of the chocolate and balance the salty touch of the ham."

With homemade custard and a cookie base
Pairing with Licor Sol de Naranja: "The orange liqueur enhances the freshness of the seasonal fruits, adding a citrusy and sweet touch that balances the custard cream."

On a cookie and coconut soil
Pariging with Moscatel: "The muscatel brings freshness and balance, with floral and citrus notes that harmonize with the mango and enhance the contrast of coconut and seaweed.”