Solera by the producers of sherry. In a Spanish sherry "solera", the vintner may transfer about a third of each barrel a year. A solera sherry has to be at least three years old when bottled. A quite similar process is called sostrera, used to produce fortified wines in the Mediterranean regions of France. In Sicily, where Marsala wine is made, the system is called "in perpetuum". Solera vinification is used in the making of Mavrodafni ("Black Laurel"), a fortified red dessert wine made in the Northern Peloponnese in Greece. Exceptional "Mavrodafni" vintages are released every 20 or 30 years: they
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