A dessert wine may be white, golden or red; it needs, however, to possess a full bouquet and a good flavour. It should be from medium to sweet, that is the S.G. should be between 1.010 and 1.020. The wine should have a substantial body and a high alcoholic content; that is 14% or 150/, or even stronger. In general terms it should be a rich wine, round and smooth on the palate. Comparable commercial wines are cream sherry, port wine, Madeira and tokay. It is customary to serve such a wine after a meal.

Although the sweetness will mask any minor faults, a perfect wine will need to be extremely well balanced and an acid content of some five parts per thousand will be necessary to offset the high alcoholic content and the additional sugar.