accompanying Pisco
While conversing with students in a Pisco tasting class, they asked me, "What should we pair with Pisco?" Initially, I responded with desserts, as they go well with it. For example, if we have a Quebranta, it could be paired with a pecan pie, chocolates, truffles, chocotejas (pecan chocolate caramel). If we have an aromatic Pisco, we could pair it with lemon pie, lemon tejas, (lemon fondant caramel), passionfruit pie, orange cake, and so on. However, there're no hard and fast rules when it comes to pairing Piscos.
In Ica, there is no party or gathering that does not include our Pisco, especially the Quebranta. It's consumed in all types of celebrations, such as birthdays, weddings, christenings, confirmations, wakes, etc. What's interesting is that it's not served with any snacks or appetizers, it's consumed neat. A circle is formed among the guests, and they pass the bottle of Pisco, offering it to each other with an exclamation of "Cheers to you!" or "Cheers with you!" We serve ourselves, drink, and pass the bottle with the glass to our right, and so on. When the bottle is empty, it's refilled.
While waiting for the main course, once it's served, Pisco is not consumed until after lunch. Here, I learned that Pisco is a great aperitif; it opens up the appetite and is not served with any special snacks or dishes. It's consumed initially, left aside during lunch, and then offered again during the post-lunch conversation.
Before I forget, in Ica, it's the men who consume Pisco; women consume sweet wine or mistela, (made from grape must & pisco), slightly chilled in summer. As you can see, rather than a pairing of salty dishes with Pisco, it's more of an accompaniment.
In my case, in my family, we have always consumed Pisco with dessert or by adding a few drops to coffee. I remember a dessert called "Pastaflora"; it's like a pie, with a crumbly crust and strawberry or quince jam, served in small squares. We used to pair it with Pisco, never with salty dishes.
Therefore, I would suggest that we work with both types of accompaniments, as long as we don't combine salty dishes with Pisco. Pisco can be served in beautiful Pisco glasses as an aperitif. We will feel hungry at some point, and that's when we should serve snacks or main dishes to satisfy that need.
During the meal, other beverages are offered, such as wine, water, juice, soda, etc. When we reach the dessert, we can experiment with less aromatic or aromatic Piscos, depending on the desserts we are serving. If we have pecans, walnuts, hazelnuts, or chocolate, we can use the less aromatic Piscos. If we work with citrus fruits, tropical fruits, or creams, the aromatic Piscos will be ideal. Remember, there are no hard & fast rules. You should choose your accompaniment according to your taste.
A special mention should be made of the Pisco Uvina (grape variety), which is only produced in the districts of Lunahuaná, Pacarán, and Zúñiga in Cañete-Lima. This variety has aromas of olives, fresh herbs, and loquats. Let's try it with butifarras to taste, (Peruvian sandwich, filled with slices of "jamon del país", country-style seasoned ham), with criolla sauce to taste, olive sandwiches, or lastly, octopus with olive sauce. Remember, always the drink & conversation first, and then the food. Enjoy pisco responsibly.
By Livio Pastorino Wagner
Sommelier, Specialist, and Pisco Taster
Registration: CRDO-PISCO 2020 RCO-034-2011
@elmagozurdo
Pisco & music
Cocktail Magazine No. 21 december 13, 2018.
Cocktail magazine (spanish) in issuu
December 2018
Where pisco is the only protagonist!
#lapiscoteca #piscosour #winelover #pisco #pasionporlacata #bar #elpiscoesdelperu #vino #vinosdelperu #pisco #piscolover #Lima #Peru @Piscorevista @elpiscoesdlperu @elmagozurdo @aspercat1 #Moquegua #Tacna #Arequipa #Ica
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