A taste for sweets seems etched deep in our human DNA, helping us identify healthful and nutritious foods and avoid spoiled or poisonous ones. But dessert, considered as a sweet course at the end of a formal meal, is a more recent cultural phenomenon. In this special Wine Spectator issue, we focus on that time of relaxation, conversation and sweet meditation we call "after dinner."
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|Mixed Berry Tart With Oatmeal Streusel|
|Sweet Sparkling Wines|
|Linden Crème Brûlée With Crumble and Pear Sorbet|
|Apple Crumble Pie With Caramel Ice Cream|
|Cornbread Pain Perdu With Poached Apricots and Lemon Verbena Ice Cream|
|Sherry and Oxidized Wines|
|Chocolate Layer Cake With Bittersweet Ganache|
|Spirits and Cocktails|
|Cheeses With Mostarda, Marmalada and Chutney|
|Ports: Vintage, LBV, Ruby|