AT THE BAR
Sweet
TIMES TWO
The right dessert wine paired
with dessert strikes a doubly
sweet note at the end of a meal.
By Suzanne Hall
DESSERT WINES may not be an
easy sell, but they are a worthwhile one. They
can be that after-dinner sale that wasn’t
going to happen, or an add-on to dessert.
Both increase check averages and tips.
even though they can be some of the most
delicious wines in the world.
its glory, it may be relatively unknown to
many consumers, and most wouldn’t think
to pair it with a tarte Tatin.
The problem with dessert wines is that
many people don’t know much about them,
Take Hungary’s Tokaji, for example.
Widely regarded as one of Europe’s finest
wines in the 18th century, it declined
in production and quality during the
communist era. Today, although back in all
Sherry, on the other hand, is widely known
but often misunderstood; many people
associate it with elderly aunts.
www.acfchefs.org
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