"Beer is made by Men, Wine by God" - Martin Luther

Dessert wines are starkly different from your regular wines, because they are much sweeter and not as acidic. While regular wines are served before or during a meal, these are always served after a meal. It is very common for some hosts to serve dessert wine along with dessert, as the wine accentuates the taste of certain types of desserts. Also this wine is savored, and enjoyed in small sips, rather than gulped down in gallons! The most common accompaniments for these wines are fruits and bakery products that are served as desserts. The reason for the sweetness is the amount of sugar that is left over in the wine during and after the wine fermentation process. In fact, this wine is used as a substitute for the regular dessert, and leaves a sweet lingering aftertaste in your mouth. There is no fixed universal classification of wines, and each country classifies the types of wines differently. Due to this reason the list for different countries may be slightly different from each other. For instance, in the United States any wine with over 14% alcohol by volume is classified as a dessert wine. But in European countries, dessert wines contain almost half as much alcohol. In general however, dessert wines, as the name suggests, is a lot sweeter than the usual wine. Red wine too, is often called a dessert wine, because unlike white wine, which is usually had before a meal, red wine is had after a meal to complete the meal. Dessert wine is produced from the same kind of grapes that are used to produce red wine. The grapes however, are left on the vines for longer, where they ripen further, and the sugar content too increases. The wine making process is essentially the same as that used to produce the other types of wines.