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Food and wine matches
Heaviest duty desserts, such as most chocolate creations for example, will probably require the heftiest wines. Lighter more delicate desserts will benefit from ligter wines such as Monbazillac or Moscatel, these often are also less expensive wines.

Though not strictly a dessert wine, SPARKLING SHIRAZ that uniquely Australian creation, does manage to accompany most chocolate and makes a lovely and different conclusion to a meal.
are also rumoured toaccompany chocolate, though the result might be rather heavy. As a whole Port is better with cheese or alone. Nonetheless White Port does seem to work rather well with white chocolate.

Fruit salad demands a traditional dessert wine such as Sauternes or Vouvray. We do have an attractive Vouvray which, being not so intense or as sweet as the Moelleux can be a style that some prefer. Lastly there is the delicious, mature, complex, unique Coteaux du Layon that just demands to be drunk on its own, but has difficulty not stealing the show from whatever accompanies it!
Individual suggestions below...
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