It used to be easy to choose dessert in a restaurant. You had cheesecake in a steak house, tiramisu in an Italian place, kulfi in an Indian place, flan at a Mexican place and crème brûlée just about everywhere.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2004.
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Passionate about wine? Wine Spectator magazine is looking for an enthusiastic copy editor in the New York office.
Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash