After dinner wines are usually sweet wines like sherry, brandy, and ports. Dessert wines, as some call them,are becoming more popular again. Exotic, luscious and completely indulgent, they really capture the mood of the party season. Port, with its smooth flavours, is a great after-dinner wine, while relaxing with a glass of brandy can make a great finish to a good meal. There are two main ways of making sweet wine. The first (for 'late harvest' or 'noble rot' wines) involves leaving the grapes to ripen on the vines so long that they're half-way between grapes and raisins, with amazing concentrated flavours. This is expensive, because when the grapes shrivel the winemaker needs more bunches than usual to make the wine. The other way, for wines like port and sherry, involves picking the grapes at normal levels of ripeness and then stopping the fermentation of the wine part-way through, while the wine is still sweet. This gives a sweet, low-strength wine, to which a little grape spirit is added to bring the alcohol level up. That's the reason they're known as 'fortified wines'. Here are some examples of after dinner wines and why they work: Ports The different styles of port depend on how the various wines are aged. Here are some examples of types of port wines: Ruby A blend of different years, ruby doesn’t spend much time ageing in barrels and is released when still very fruity-tasting. Special Reserve A soft, fruity wine that’s a blend of different years, and has spent a bit longer ageing in the barrel. Tawny A blend of wines that have all spent a long time ageing in wood, which makes them very smooth and elegant. Late Bottled Vintage (LBV) From one particular year, LBV spends at least four years in the barrel, then, often, a few more years maturing in the bottle. It’s smooth, fruity and full-bodied. Vintage Made from the best grapes in the best years and can last for decades. It’s bottled young (two years old) and matures slowly over a long time. Deep, rich and powerful. Serving your wines correctly Sweet wines should be lightly chilled. Ports should be served at room temperature. Vintage port should always be decanted to remove sediment. Most LBVs are filtered, but some may need decanting, so check the bottle. Port is best served in wine glasses to enjoy its full flavour. Info on Brandy: For brandy: when serving it neat, brandy balloons or wine glasses will concentrate the flavours Hope This Helps, Tiff

Is sherry a wine, because I reckon thats best for after dinner or desert!

Harold why won't you take me to Miami Beach? Oh I'm sorry I thought you said WHINE!

This is a rather broad question since books have been written on the subject. Did you have a particular pairing you were looking for? A specific dessert? or dessert in a glass? Of course Port and Sherry are natural choices and are well known in this country. Icewine is very popular in North America thanks to the efforts of some of the more enterprising Canadian vintners. Don't forget that old favorite of the Founding Fathers of the US, Madeira (somewhat like sherry in a very broad sort of way), Muscat based wines (of course Moscato d'Asti [a frizzante or lightly sparkling wine from Northern Italy] or Muscat from the tiny island of Samos, or any of a number of a selection of wines from the Mediterranean rim). Let's not forget the wonderful sweet wines made from Chenin Blanc (whether the Molleux wines of Vouvray or Vin Constance of South Africa [a favorite of Napoleon]). What about the Tuscan favorite, Vin Santo? Maybe you'd prefer a Sauternes or Sauternes-style wine from South America or perhaps a sparkling Shiraz (several of which make fine wines with an after dinner cheese plate or even certain desserts)? Perhaps you would prefer a favorite of the Tsars? The Hungarian Tokaji. We haven't even discussed Germany or Austria or the fantastic tawny "ports" of Australia or any of the fruit based wines of US producers from around the country, yet the list goes on. But perhaps you would prefer a drier wine to end the meal with? Sherry and Madeira have drier styles that might harmonize well with a delicately sweetened nut dessert. Or perhaps you are a fan of California Cabernets with dark chocolate? Then of course the bar contains any number of liqueurs that could be served neat from brandy to grappa to berry, orange, anisette or coffee liqueurs. Perhaps you would prefer a dessert cocktail put together by the "bar chef" who is an expert in the classics (but she also offers several of her own creations) or perhaps just a bit of Irish Whiskey or coffee liqueur in your coffee? Sometimes it is best to explore these questions personally, occasionally exceeding your budget, in pursuit of your own favorite. Cheers!