An unforgettable after-dinner experience. Are You in?
The Romans already practised it, and today it is one of the most eagerly anticipated moments after a meal on festive days. A genuinely Spanish custom—indeed, its term in Castilian has no direct translation into other languages—the sobremesa is a tradition religiously observed throughout the year, and it takes on special significance at Christmas. Precisely after the meal, while nibbling on some dessert accompanied by a drink, this impasse is the perfect time to chat and debate about (almost) any topic while the meal settles.
If you have never tried it, allow us to offer you several suggestions to make your first experience unforgettable. If, on the other hand, you are familiar with what we are talking about and have experience in this, here are some tips to ensure you don't choke on one of the most family-oriented moments of these festivities.
For the traditionalists
Present in all countries, anise is always a safe bet. Whatever its name (Pastis in France, Ouzo in Greece, Raki in Turkey), this distilled herb, which was already cultivated in ancient Egypt, has resulted in one of the indispensable drinks during these festivities. But beware of the hangover the next day.
Tip
Ideal for accompanying typical Christmas sweets. To enhance the flavour, try adding a small amount to any of your dessert recipes. This will give it an unparalleled touch.
Our recommendation
Anís del Mono Dulce 150 Aniversario Edición de Lujo 70 cl
For the nostalgic
Several centuries ago, brandy or Cognac (in its French version) was one of the most consumed beverages in the world. However, with the advent of new spirits, this brandy, obtained from the distillation of grapes, declined until it was relegated to the annals of memory. Nevertheless, like a Phoenix, brandy is rising from its ashes with new recipes and much more accessible creations.
Tip
This spirit has always found its perfect partner in chocolate; however, if you're not fond of sweets, you can continue with savoury options, such as jamón ibérico. Also, try mixing it in a shaker with lemon juice, liquid sugar, an egg white and you'll have a Brandy Sour. Do you still think brandy is outdated?
Our recommendation
For the adventurous
In 1918, the young Masataka Taketsuru, an expert in sake production, arrived in Glasgow (Scotland). His mission was to learn how to make whisky. He succeeded in pioneering the production of this Japanese spirit, which becomes one of the most special options for two reasons: its meticulous production (with spring water distilled slowly) and its ageing in Japanese white oak barrels (mizunara). Mentally, you'll be on the other side of the world when your brother-in-law tells the same story for the umpteenth time.
Tip
Once again, and always with the permission of Japanese cuisine, chocolate (especially dark chocolate) becomes the perfect combination. Don't overlook fruit, especially apple and pear, which pair perfectly with the vanilla and sweet notes of this type of whisky.
Our recommendation
Hakushu 12 Años Japanese Single Malt Whisky
For the indulgent
Yes, we know your last memory of tequila isn't very good. But we ask you to make an effort and forget the last shot you had in that bar to give it a new chance. No toasts or rush. Just a glass, a bottle, and all the time in the world to savour one of the most underrated spirits (technically speaking), whose quality often goes unnoticed. From its most basic version to the complexity of reposado tequilas and añejo tequilas. We are sure any of the options will win you over.
Tip
Forget the salt and lemon, and taste it directly, at room temperature, enjoying the aromas it releases. Serve it in a balloon glass or brandy glass, ideal for preserving the olfactory notes. Trust us, it will surprise you.
Our recommendation
For the sweet-toothed
Sweet wines are also a must on your table. Their pairing is easy: any dessert fits under the umbrella of this option, which is also beginning to conquer the realm of appetisers. Not suitable for diabetics!
Tip
If the more classic options bore you, try replacing the denser and more concentrated wines with lighter ones, such as the noble rot of Tokaji (Hungary) and Sauternes (France), or a bottle of any wine from the D.O. Xerez-Sherry, made with raisined grapes.
Our recommendation
For the responsible
During the Christmas season, non-alcoholic spirits continue to establish themselves as one of the tastiest options. Gradually, major houses and wineries are responding to a much more conscious and demanding market, offering the same quality and flavour as always by innovating with the alcohol-free versions of their classics.
Tip
Gins have opened up a wide range, with hundreds of options. But that's not all. Whisky, rum, and liqueurs are not far behind. Don't lose sight of them!
Our recommendation
For the chocolate lovers
It doesn't matter what's on the table. It could be the best dessert in the world. In your heart, there's only room for one option: chocolate in any of its forms. As a true chocolate lover, you know this delicacy pairs well with almost everything; however, there is always a chapter reserved for Port wines. Whether white or red, this combination has historically been a winning pair, as the trade of both products has always been the foundation of the Portuguese economy.
Tip
When it comes down to it, it's crucial to ensure the purity level of the chocolate, as we always seek contrast. The more bitter the chocolate, the more body the wine should have (and vice versa).
Our recommendation
As you can see, beyond a tradition, the sobremesa is an art where many variables come into play. However, don't stress. You don't have to be a master. In the end, the choice you make is secondary; the most important thing is to enjoy the company and the magic of the moment.