One of the secrets to combine dessert with wine is to try to approach the sugar level, so that one does not overlap the other. Desserts with coffee Accompany well with liqueurs, a little rusty and remember the aroma of coffee. Generally, these wines have an aged taste. Examples: Desserts with chocolate The cocoa, the fat and the sugar ask for something stronger, with more acidity, aroma and marked flavor. So no whites. Because they are too light, they disappear completely when they are enjoyed with dessert. Examples: LBV Port Wine. Desserts with Condensed Milk Being extremely sugary, this type of candy asks for a drink that faces these characteristics. The indicated, then, is a wine with a lot of acidity to not leave the dessert to be cloying. In the case of the traditional pudding, a velvety wine, with sugar in the right measure, aromas and flavors of dried and crystallized fruits. Examples: Moscatel de Setúbal, White Port Wine, Late Harvest Wines. Desserts with fruit Not to "crush" the delicate flavor of dessert, candies such as apple pie, peach and others need a more delicate drink. Lightness, low alcohol content and citrus aromas should be characteristic of the wine chosen. Examples: Late Harvest Wines. Desserts with dried fruits Invest in aged bottles, but not too rusty. The ideal is a sweet white wine with more than 10 years of age or a Port with 10 or 20 years. Examples: White wine, Port Tawny wine, Malmsey Madeira wine. Minimise