Photography by Doug Young
Most restaurant and hotel operators who participate in Flavor Forays are heavily invested in wine. Hopefully they will find the opinions of the sommeliers in this article helpful when it comes to training their staffs or offering dessert wines to their customers.
Dessert Wine: Why Your Guests Will Love it, and Why You Should, Too
"It's the wine everyone loves, but they don't know they love it yet," says Keri Levens, wine director at Chefs Club in New York. Such is the challenge and the opportunity dessert wines present. "Approximately 20 to 25 percent of our guests order dessert wine," says sommelier Jeremy Schwartz of Frasca in Boulder, Colorado.
