Fortified wine Madeira Islands. The wine is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif, to sweet wines more usually consumed with dessert. Madeira is deliberately heated and oxidised as part of its maturation process, resulting in distinctive flavours and an unusually long lifespan once a bottle is opened. Marsala wine is a wine from Sicily that is available in both fortified and unfortified versions. It was first produced in 1772 by an English merchant, John Woodhouse, as an inexpensive substitute for sherry and port, and gets its name from
White wine (Blue or Roquefort). In this case, the cheese mould (Penicillium roqueforti) and the wine (noble rot) form a harmonious whole. White wine is also a dessert wine. All choices are allowed even if the sweet and fortified wines are more suitable for this. Perfumed wines (Gewurztraminer, Muscat), sparkling, and sweet wines accord well with fruit desserts (salad, tart). The fortified and sparkling wines support rich desserts made with cream or butter. Crèmes brûlées or caramel which combine sugar and cream can be eaten with a sweet and lively wine such as Jurançon or a late harvest wine. Chocolate requires a