Wine and food pairing ⅩⅥ:desserts

Sweet wines are generally better sipped by themselves and not with food. There are a few traditional sweet wine matches, including foie gras with Sauternes and other great dessert wines; Stilton (or other fine blue cheese) and walnuts with Port; and a creamy, not-too-sweet creme brulée with a fine dessert wine. Banyuls, the naturally strong and sweet red wine of the French Pyrenees, makes a great (and exceptional) match with dark chocolate desserts, and for still more ideas, see the Additions from Readers below.
But most sweet dishes seem to throw dessert wines out of balance and accentuate their acidity rather than their sugar. It's best to have your dessert wine be the dessert rather than serving it with dessert: Hold the dessert wine for contemplative sipping after the meal has ended.

Additions from readers:

Sweet fruit wines, such as Southbrook or Bonny Doon Framboise, make an excellent match with chocolate-based desserts. And of course, there's Pedro Ximinez sherry (or framboise) served over ice cream. --Ted Richards

New World late-harvest rieslings can be wonderful with baked apple desserts like tarte Tatin. If you must serve a dessert with your Sauternes, try langue de chat cookies or a classic crème brûlée. --Craig Schweickert