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Magazine Archives: Sept. 30, 2014

Sweet Fundamentals

The role of dessert in fine cuisine, and how wine and spirits complete the picture
Owen Dugan
Issue: September 30, 2014


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."


For the full article, check out the new issue of Wine Spectator, on newsstands August 19, 2014.


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