Sweet Advantages - Wine & Spirits Magazine

Sweet Advantages

photography by: Kent Lew

Back in 1989, Alexis Bespalo wrote an article for New York Magazine exploring the then-surprising idea of serving sweet wine with savory food. He began by describing how chef Alain Dutournier, then at Au Trou Gascon in Paris, often sent out a free glass of Sauternes or Jurançon with…

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This story appears in the print issue of December 2015.
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