Wines served with dessert are typically sweeter, fortified wines, meant to complement sweet baked goods. Though dessert wine has no specific delineation, the United States defines it as a wine that has over 14% alcohol content, slightly more than most table wines.

There are several methods available to increase sugar content and keep the alcohol values high. Sugar can be added either before or after fermentation, in various forms. In colder climates, some of the water is frozen, enhancing the flavor of the sugar and alcohol.

Many vineyard owners attempt to grow naturally sweeter grapes, including Muscat and Huxelrebe.