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The Fourth Course

No longer a fad, after-dinner wine and cheese is here to stay
Harvey Steiman
Issue: March 31, 2002

Even with a glass lid covering them, 60 cheeses announce their presence before the rolling cart carrying them turns the corner at Picholine restaurant, in New York. The main course dishes have been removed.

For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2002.

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