Turrón de vino consist of a simple custard topped with a soft, uncooked, meringue - in this case flavored with wine sugar. It sounds better in the description than in the execution. The main problem probably was that the custard was not sweet enough, and the meringue was just too sweet. I've altered the proportions below to something that seems more balanced. The meringue itself tasted slightly of wine and was interesting and not offensive, but not particularly great. I don't think I'd make it again.

Wine custard with Meringue Ingredients 1 1/2 cup milk 1/2 cup heavy cream 1 tsp. vanilla extract 4 eggs at room temperature, separated 1 1/4 cup sugar 1/2 cup red wine 1 whole clove 1/4 tsp. ground cinnamon 1" piece of lemon zest pinch of salt or cream of tartar Instructions Heat the milk, cream and vanilla in a medium saucepan until hot. Take off the heat and set aside. Meanwhile, beat the egg yolks and 3/4 cup sugar until light and frothy. Stir in the hot milk, a few tablespoons at the time. Return the mixture to the saucepan and cook over medium heat until the custard starts to thicken, stirring constantly. Pour the custard into 6 rameskins and cool completely. Transfer to the refrigerator while you make the meringue. Meanwhile, bring the wine, clove, cinnamon, lemon zest and 1/2 cup sugar to a boil over medium heat, stirring frequently. Reduce the heat and simmer until the mixture becomes syrupy and reaches 248 F, about 10 minutes. Discard the clove and lemon zest. Meanwhile, beat 3 egg whites with a pinch of salt or cream of tartar in an electric mixer until soft peaks form. Continue beating as you pour the syrup into the egg whites, in a thin stream. Beat until the mixture cools and becomes shiny. Spoon the meringue on the custard and serve.

Adapted from a recipe in Ruth Van Waerebeek-Gonzalez's The Chilean Kitchen