AFTER-MEAL SERVICE ON THE TABLE

TODAY’S INCREASINGLY BUSTLING AND HUSTLING DAILY LIFE CLAIMS FOR QUIETER AND CALMER PLACES. THAT MEANS ANY AFTER-MEAL SERVICE HAS TURNED OUT TO BE A SUBLIME MOMENT THAT CROWNS THE END OF DINNERS LIKE NO OTHER.

FIRST, COFFEE CLAIMED THE COMPANY OF THE HABANO AS A DISTINGUISHED PRETEXT TO STRETCH OUT THE DELIGHTFULNESS OF EATING INTO THE

EARLY STAGES OF DIGESTION. THEN, LIQUORS, EAU-DE-VIES, RUMS AND CHOCOLATES FOLLOWED SUIT, COMING IN SWARMS THAT TRIGGER PLEASANT TASTING SENSATIONS. THE FACT OF THE MATTER IS THAT THE CONVERGENCE OF SCENTS AND TASTES, THAT THE SENSORIAL MEMORY RECALLS IN NOTES OF VANILLA, FLORAL AND FRUITY SHADES, SOURNESS, SWEETNESS AND ACIDITY, COUPLED WITH WOOD, SMOKES AND TOASTS, MARCHES TRIUMPHANTLY DOWN THE TRACKS OF SMELL AND TASTE.

BUT THE GASTRONOMIC MENU PREVIOUSLY TASTED IS THE ONE THAT

WILL LEAD US TO THE RIGHT PAIRING PROPOSAL. THIS IS ABSOLUTELY INDISPENSABLE NOT JUST AS A MERE TRAINING DRILL FOR SOMMELIERS AND CHEFS, BUT RATHER IN AN EFFORT TO FIND THE COMMON AND DISCORDING POINTS AMONG WHAT WE EAT, DRINK AND PUFF ON, ONLY TO WRAP THINGS UP FOR THE PATRON WITH THE VERY BEST OF ALL RECOMMENDATIONS.

THE KEY TO MAKING PATRONS ENJOY, THEN, IS THE ABILITY TO STRIKE A PERFECT BALANCE, LIKE THE ONE EXCELENCIAS GOURMET HAS SOUGHT IN EACH AND EVERY ISSUE. TODAY, IN THIS NEW ISSUE, HABANOS, SPIRITS, WINES, COCKTAILS AND HAUTE CUISINE COME TOGETHER ON OUR PAGES TO BRING READERS CLOSER TO THE BEST PAIRINGS.