You get a wonderful concentration of the fruit you are using. I imagine you must work like crazy behind the studio. Yes, we do work crazy hours in the studio. But as to what's good, we all have our own favorites. I like a cognac or a Calvados after dinner.
Port is also a nice after dinner drink, too.
It's strictly a matter of preference. I would like to serve Chicken Marsala, but I've never made it. It will be served buffet style from a chafing dish. Please help with recipe ideas and serving instructions. Saut the chicken separately, and undercook it so that when you are re-heating it, it will finish cooking then.