---
title: "Chilean Wine Nougat — Traditional Turron de Vino Recipe"
description: "To make wine nougat, you can generally choose any Chilean wine of your preference, as they are of very good quality and can be easily found in any store or supermarket. Then, just follow the instructions, and the result will be worth it."
url: https://www.chileanfoodrecipes.com/chilean-wine-nougat-recipe/
date: 2023-12-21
modified: 2026-06-29
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Wine-Nougat-Recipe.jpg
categories: ["Desserts"]
tags: ["Desserts"]
type: post
lang: en
---

# Chilean Wine Nougat — Traditional Turron de Vino Recipe

[Versión en Español](https://comidaschilenas.com/receta-de-turron-de-syrah-y-late-harvest/)

![Chilean Wine Nougat Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Wine-Nougat-Recipe.jpg)*Chilean Wine Nougat Recipe*

Chilean wine nougat (turrón de vino) is a light meringue-based dessert made by folding wine syrup into stiff egg whites — one version with Syrah wine, spices, and toasted almonds, another with Late Harvest and fresh fruit. Ready in 60 minutes, each serving provides approximately 400 calories.

This recipe uses two different wine varieties: Syrah, a full-bodied red with complex aromatic character, and Late Harvest, a naturally sweet wine made from grapes harvested late in the season between May and June.

## How to Make Wine Nougat?

Any good-quality Chilean wine works for this recipe — Chilean Syrah and Late Harvest wines are widely available in supermarkets and wine shops. The technique is the same for both versions: a hot wine syrup is poured in a thin stream into stiffly beaten egg whites, producing a glossy, stable meringue with the color and flavor of the wine.

## Nutritional Information

Each serving of Chilean wine nougat contains approximately 400 calories, 55 g of carbohydrates, 8 g of fats, 5 g of proteins, 2 g of fiber, 52 g of sugars, and 60 mg of sodium.

## Homemade Wine Nougat Recipe

**Prep Time:** 40 minutes

**Cook Time:** 20 minutes

**Servings:** 6

### Ingredients

**Syrah wine nougat**

- 150 ml Syrah red wine
- 100 g sugar
- 3 egg whites
- 3 black peppercorns
- 1 clove
- 1 orange peel
- ½ cinnamon stick
- ½ cup sliced and toasted almonds
- A pinch of salt

**Late Harvest wine nougat**

- 150 ml Late Harvest wine
- 50 g sugar
- 3 egg whites
- 2 cardamom pods
- 1 star anise
- 1 lemon peel
- A pinch of salt

### Instructions

1. Beat the egg whites with a pinch of salt until stiff peaks form. Once you start beating, do not stop — continue until the meringue is firm enough that a spoonful turned upside down does not fall.
2. While still beating, prepare the wine syrup: combine Syrah wine, sugar, cloves, cinnamon, peppercorns, and orange peel in a small pot. Cook over medium heat until the syrup thickens and bubbles consistently. Strain through a fine sieve to remove the spices.
3. While still beating the egg whites, add the hot wine syrup in a thin, steady stream to achieve a glossy, velvety meringue texture.
4. Using a pastry bag, fill the serving glasses. Add the toasted almonds and serve immediately.
5. Repeat the same process for the Late Harvest nougat. Serve with a mix of fresh berries or halved figs.

## Additional Tips

### Use a perfectly clean, grease-free bowl for maximum meringue volume

Any trace of fat — even a fingerprint — prevents egg whites from whipping to full volume. Before starting, wipe the bowl and beaters with a paper towel dampened with lemon juice or white vinegar to remove any residue. Room-temperature egg whites also whip faster and produce more volume than cold ones.

### Add the wine syrup in a thin, steady stream without stopping the beater

Pouring the syrup too fast deflates the meringue. Hold the pot close to the side of the bowl and pour slowly while the beater runs at medium speed. The meringue will turn glossy and increase in volume as the hot syrup cooks the whites. Continue beating until the bowl feels cool to the touch before serving.

### Serve immediately — wine nougat does not hold for long

Italian meringue (which this recipe produces) is stable for a few hours at room temperature, but the texture begins to weep liquid after 2 to 3 hours. Assemble the glasses just before serving. If preparing ahead, keep the meringue covered in the refrigerator for up to 2 hours maximum and add the almonds and fruit at the last moment.

| Ingredient | Substitution and result |
| --- | --- |
| Syrah red wine | Merlot or Cabernet Sauvignon — full-bodied reds; Merlot gives a softer, fruitier syrup |
| Late Harvest wine | Sauternes, Moscato, or any sweet dessert wine — same sugar level and aromatic profile |
| Toasted almonds | Pistachios or hazelnuts — different flavor but same crunch and visual contrast |
| Orange peel (Syrah) | Lemon peel — brighter, more acidic citrus note in the syrup |
| Cardamom + star anise (LH) | Vanilla bean or vanilla extract — simpler, sweeter flavor; add to the syrup off the heat |

## Frequently Asked Questions (FAQs)

### 1. Can I use any type of wine for this recipe?

Yes. Any full-bodied red works for the first version — Merlot, Cabernet Sauvignon, or Carménère are good alternatives to Syrah. For the sweet version, any dessert wine with residual sugar (Moscato, Riesling Spätlese, Sauternes) replaces Late Harvest well. Avoid very dry, high-acid whites — the syrup will taste sharp rather than sweet.

### 2. Why does the wine nougat need to be served immediately?

The meringue is stable when freshly made but begins to release liquid (weeping) after 2 to 3 hours. This is an inherent characteristic of Italian meringue. For best results, assemble the glasses at the last moment. If you must prepare ahead, refrigerate the meringue uncovered for up to 2 hours and add the garnishes just before serving.

### 3. What is Late Harvest wine?

Late Harvest (vendimia tardía) is a sweet wine made from grapes left on the vine well past normal harvest time — typically between May and June in Chile. The extended exposure concentrates the sugars and develops complex honeyed, apricot, and dried fruit aromas. In Chile, Late Harvest wines are produced mainly from Riesling, Gewürztraminer, and Sauvignon Blanc in the cool coastal and Andes foothills regions.

### 4. Can I make wine nougat without a stand mixer?

Yes, with a hand electric mixer. The process takes 8 to 10 minutes of continuous beating to reach stiff peaks — a manual whisk is technically possible but very tiring and produces less consistent results. The critical step is adding the hot syrup while continuing to beat without interruption, which is easier to manage with an electric mixer.

## What Is Chilean Wine Nougat?

Turrón de vino is a uniquely Chilean adaptation of the traditional turrón confection — a meringue dessert in which water is replaced by wine in the sugar syrup. The word turrón comes from the Latin torrere (to toast) and originally referred to nut-and-honey confections. In Chile, the use of local wine varieties — Syrah, Late Harvest, Carménère — transforms a centuries-old European sweet into a distinctly Chilean dessert that reflects the country’s winemaking identity.

## History of Wine Nougat in Chile

Wine nougat dates to the colonial era and originated in northern Chile, particularly in the Atacama and Coquimbo regions, where Spanish missionaries established vineyards in the 17th and 18th centuries to produce sacramental wine. The original preparation used basic red wine and sugar; the refinement with aromatics — cinnamon, cloves, orange peel — developed as the recipe spread south through the wine-producing valleys. Today, the Maule and Colchagua valleys, which produce world-class Syrah and Late Harvest wines, are the source of the finest wine nougats, and the dessert remains closely associated with Chilean wine culture and regional festivals.

## Did you know?

Nougat is a traditional sweet particularly associated with Christmas festivities in Spanish-speaking countries. In Chile, wine nougat is one of the few desserts that directly incorporates the country’s most celebrated product — Chilean wine — transforming it from a beverage into the defining ingredient of a confection. Chilean wine exports exceeded USD 1.9 billion in 2023, making wine one of the country’s most important agricultural exports.

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