Growing of Pisco Grapes Photo: Renzo Uccelli / Promperú

There is also a cultural pairing of meals based on the local use and customs related to the products prepared in each region or by each social group. Generally, it is very subjective.

Similarly, the technical pairing of meals is based on a more objective rather than subjective appreciation. It is seen as a guide for consumers, and is usually carried out by
sommeliers, chefs and gastronomy professionals.

Pisco permits to enjoy pairings with pisco-based cocktails or pure piscos.

In Ica, following an ancient tradition, meals are eaten with pure pisco. However, the perfect pairing is the one between pisco and desserts. 

Some unforgettable combinations include:

Quebranta pisco with Turrón de Doña Pepa (nougat), chocolate mousse, mocha sherbet, pure chocolates, eggfruit sherbets, Ica tejas, and pecans pie.

Italia pisco with passion fruit mousse, alfajores, and English cake

Torontel pisco with “de la isla” banana sherbet, vanilla ice cream.

Serving temperature is important when combining pisco. It must be between 12ºC and 14ºC to reduce the alcohol’s strength and permit an explosion of flavors, aromas and sensations when the pisco enters the mouth and finds a contrasting temperature.

Soledad Marroquin M.