Actually, I don’t think the dishes were particularly sweet. Pomegranate molasses has its sweet side, but it’s actually pretty sharp, like vinegar, sort of like a balsamic or fruit vinegar in balance, the cachaça and rum are not sweet, and the little touch of grated black sugar is not noticeable in the sauce. So, just the soup and the dessert were on the sweeter side. The wines worked quite well – we had the Codorniú Marí Brut (100% Chardonnay) with the salad, the Doña Paola Sauvignon Blanc with the soup, Alfredo Roca Merlot Rosado with the seafood pasta, and his Bonarda Dedicación Personal with the chicken, and, for dessert, Las Perdices Tardío Viognier.