Fresh fruit at the end of a meal does not require wine although aromatic dry whites are often used in the preparation of fruit cocktail. Red wine, usually medium sweet, may be poured over bowls of strawberries or raspberries or mixed wild berries. Baked or stewed fruit, such as apples, pears and prunes, can be accompanied by rich, well-built reds with good bouquet and mellow, slightly sweet flavours. Dried fruit and nuts are ideal partners for fragrant, slightly tannic red wines with plenty of body.