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A dessert wine is much thicker and sweeter than regular wine. Whereas other wine might be enjoyed as an aperitif, dessert wine is usually taken at the end of a meal either on its own or with the dessert course. There are many methods for producing dessert and fortified wines. Botrytis (noble rot) is the process where grapes are allowed to rot on the vine, and fortification is when an alcoholic spirit like brandy is added to stop fermentation and retain sugar content. Dessert and fortified wines are usually yellow-gold to brown in colour and best served with sweet dishes. The peach, almond and honey flavours of these wines make them excellent partners for desserts prepared with fresh fruit and served with chocolate.