Lindsay Tusk of Quince in San Francisco provided Wine Spectator with a few cheeses that can be served as dessert dish.
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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|
|Ports: Vintage, LBV, Ruby|