Editing Dessert wine (section)

==Fortification==
[[File:Kopke Port & Chocolate (36326099081).jpg|thumb|right|[[Port wine]], a fortified wine]]
{{Main|Fortified wine}}
The main fortified wines drunk with dessert are sweet [[Montilla-Moriles & sherry]], particularly [[Pedro Ximénez]], and vins doux naturels.  The [[Pedro Ximenez]] dessert wine is unique because it is a raisin wine that is then fortified and aged in a [[solera]] system like other sweet wine from Andalucia. Other sweet sherries (is a blend wine) such as [[Bristol Cream]] may also be drunk as dessert wine.

The production of vins doux naturels was perfected by Arnaud de Villeneuve at the [[University of Montpellier]] in the 13th century. They are now quite common in the [[Languedoc-Roussillon]] of southwest France.  As the names suggest, [[Muscat de Beaumes-de-Venise AOC|Muscat de Beaumes-de-Venise]], [[Muscat de Rivesaltes AOC|Muscat de Rivesaltes]], [[Muscat de Frontignan]], [[Muscat de Lunel]], [[Muscat de Mireval]] and [[Muscat de St-Jean Minervois]] are all made from the white [[Muscat (grape and wine)|Muscat]] grape, whilst [[Banyuls AOC|Banyuls]] and [[Maury AOC|Maury]] are made from red [[Grenache]]. Regardless of the grape, fermentation is stopped with up to 10% of 95% grape spirit. The Muscats are made in a somewhat oxidised style, the Grenaches less so.