The degree of sweetness in the dessert usually dictates that of the wine. Ice cream and sweets based on chocolate are not well suited to wine.

	Puff pastries with cream or fruit fillings or white sauces: medium sweet whites, soft and flavoursome, with full aromas, including sweet spumanti.
	Tarts, or pies with yellow fruit (apple, pear, apricot etc.): sparkling whites of medium strength and sweetness and rich aroma.
	Tarts or pies with fresh berries: medium sweet to sweet reds with good body and aroma, including sweet spumanti.
	Short crust tarts with marmalade or candied fruit: rich, sweet, aromatic wines with golden colour and soft, round flavours.
	Sponge cakes with creams or liqueurs: very sweet golden wines with soft flavours and full bouquet.
	Chocolate cake and mousses: as a rule no wine can stand up to the strong flavour of chocolate, but a possible match is with very sweet, old Vin Santo.