A dessert marked by texture and soft and velvety consistency that offers very little resistance. A certain softness and freshness, as shining on the slightly crunchy cover. The wild fruits, other than adding color, add also flavor, acidity and liveliness to the whole. In general, a good pairing results from the connection with soft, velvety wines, whether fortified wines, such as Port Wine, and other less obvious ones, such as rosé wines or clarete wines. These wines have in common the presence of wild fruits without aroma and flavor.
The temperature in the case of Port wine or liqueur, should be lower, between 15ºC and 16ºC, the same goes for the red wine.