Pairing with desserts is usually the great forgotten, and yet it is where many sweet wines find their moment of glory. The key lies in a simple but fundamental rule: the wine should always be sweeter than the dessert. Otherwise, the wine will become flat or even acidic in the mouth.

For desserts with bitter or semi-bitter chocolate, such as an intense chocolate cake or truffles, a sweet or fortified red wine -such as a Porto or a late Malbec- achieves a luxurious and enveloping combination. Notes of dried plums, cocoa and spices complement the chocolate without competing with it.

If the dessert has fresh or citrus fruits, such as a lemon tart or a pavlova with berries, a Brut Nature sparkling wine or a chilled Moscatel refreshes the palate and provides contrast. Desserts with cream or caramel? That's where a late harvest wine comes into play: a Late Harvest Sauvignon Blanc or Semillon grape offers notes of honey, peach and flowers that elevate every bite.

The closing of a meal does not have to be predictable. A good sweet wine, served at the right temperature and in a small glass, can become that memorable detail that your guests will not forget.