The second method is to artificially freeze grapes. The third is to allow grapes to be overrun by natural fungus, thereby distilling their sugar. Certain molds are preferred over others. This sweetness allows dessert wines to be served before a meal, and, commonly along with dessert at the end of a meal. The sweetness of the desert wines, as well as the texture and bouquet, depends upon the point where the grape brandy is added in fermentation.
Dessert wines are especially good with fresh tastes and fruits.
It is best to save heavier tastes for winter, lighter tastes for summer. They can contain flavors like peach, almond, oak, herbs, and spices from the Orient. Contrast in sweetness allows them to show off their flavor, and add a tang to even the lightest dessert. Adding them to a sweet cream or paste dessert always creates a wonderful combination. Having them as a dessert in themselves is sometimes the best way to finish off a meal.