Although there are a few combinations of food and sweet wine that complement each other - like foie gras and Sauternes - it is my stern belief that sweet wines of high quality (and there is no point drinking any other kind) are best enjoyed on their own. While it is certainly true that strong swaggering sweet wines, such as Anghelu Ruju or Amarone, will not be overpowered by even the richest desserts, I see little point in struggling to accommodate two elements that are best enjoyed separately.
S. Brook, Liquid Gold: dessert wines of the world (1987), 282
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