Spring Clean Your Palate

2 of 7
The Pro: Michael Schachner

Contributing Editor, Wine Enthusiast

The Trick: Pineapple

This tropical fruit does for wine flights what sorbet does between multicourse meals, says Schachner. But the key is to bite into a slightly underripe slice. “You want the pineapple to be crunchy and firm, not rock hard, and the fruit should be white, not yellow,” says Schachner. “The acidity, raw texture and dryness refresh the palate, scour away any tannic build-up, and leave you better prepared to taste.”

2 of 7

See Other Slideshows

6 Spooky Cocktail Recipes

Scare up a wickedly good time with these macabre potions (no cauldron required).

13 Cream Liqueurs to Sip and Serve this Halloween

These bottles get a bad rap, but some offer complex flavors, generating the same joyful enthusiasm once reserved for a prize Halloween candy haul.

11 Haunted Watering Holes

Otherworldly experiences sometimes make the menu at these bars, restaurants and hotels.

7 American IPA Superstars

As brewers experiment with innovative hop varieties, these beers take on exciting new flavor profiles.

Spring Clean Your Palate

2 of 7

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles