Sweet wine is one of the most underused tools in the wine cabinet. The trick is making sure the wine is at least as sweet as what you're eating, or the wine will taste thin and the dessert will overpower it. A few classic pairings:
Malva pudding and milk tart
These rich, custard-based puddings want a Muscadel or a Noble Late Harvest. The honeyed notes complement the caramel and spice.
Dark chocolate
Chocolate is tricky. Sweet reds and fortified wines are your best bet — Cape Tawny, fortified Muscadel, or a properly aged Cape Port-style.
Fruit tarts and crumbles
Berry desserts want fresh sweet wines. A Noble Late Harvest with bright acidity will lift the fruit rather than weigh it down.
Cheese course (yes, cheese is a dessert)
See the cheese guide. The short version: sweet wine and blue cheese is one of the great combinations in the food world.
Just on its own
Dessert wine doesn't need food. A small glass after dinner, chilled, with no rush — it's one of the best ways to end an evening.