Traditionally, dessert wines are considered tasty treats all by themselves. Although best enjoyed on their own, dessert wines follow one general rule; a sweet dessert requires an even sweeter wine. Treats that diverge from this rule include fruit, or fruity desserts, which require a wine high in acidity and chocolate treats that go best with port. Cheesecake is a dessert savored by millions. Although it seems strange that this sweet concoction would go well with an even sweeter drink, this combination is known to work best. Wines like the Oloroso sherry, Madeira, and ruby port match extremely well with cheesecake. Chocolate can be served with port or wines that have hints of chocolate buried in their layers of flavor, such as the Cabernet Sauvignon. Crème Brulee served with creamy sherry, Madeira or sweet Muscat becomes even more enjoyable. Fruit and sparkling wine or Champagne is known to be a good pairing while Tiramisu is better matched with sweet sherry , ruby port, and sparkling wines. If wine is used in a dessert, such as the Marsala in a Zabaglione, the same wine can be served to enhance flavors.