This is a classic, “old-world” pairing that works because of the deep, shared flavor profiles of toasted nuts, caramelized sugar, and dried fruits.
Why This Pairing Works
The MESSIAS Tawny Port is aged in wood, which gives it a distinct nuttiness and a “tawny” color. This oxidative aging process develops flavors that perfectly mirror the ingredients in El Almendro Turron.
Complementary Aromas: The roasted notes of the almonds in the turron find a “soulmate” in the nutty, woody undertones of the Port.
Honey & Caramel Synergy: The honey used to bind the turron matches the natural residual sugar and caramel notes found in the wine.
Textural Contrast: The “crunch” of the hard nougat (Turron Duro) is beautifully softened by the velvet-like weight of the fortified wine.
Alcohol Balance: The 19.5%–20% ABV of the Port helps “cut through” the intense sweetness and oils of the almonds, cleansing your palate after every bite.
Serving Tips for the Best Experience
Temperature Matters: Serve the Tawny Port slightly chilled (around 12°C to 14°C or 54°F to 57°F). If it’s too warm, the alcohol will feel sharp; if it’s chilled, the fruit and nut flavors will pop.
The Break: Don’t try to slice the turron perfectly. Break it into irregular, bite-sized shards. This increases the surface area for the honey and almonds to interact with the wine.
Glassware: Use a small dessert wine glass or a standard white wine glass. Avoid “sipping” glasses that are too narrow, as you want to be able to smell the complex bouquet of the Port.
Pro Tip: If you want to take this a step further, add a few slices of a sharp, aged cheese like Manchego or Aged Comté to the plate. The saltiness of the cheese creates a “salted caramel” effect when combined with the turron and the Port.
