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.

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of WineSpectator.com

MEMBER LOGIN

= members only

Keep me logged in      Forgot Password?

Free Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions

» View samples
» Or sign up now!
» Manage my newsletter preferences

Classifieds

The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories