Matthew Weston of the Royal Palms in Phoenix Talks Dessert Wines

If the thought of dessert wine brings up memories of pre-legal hangovers or cooking sherry, it's time to give dessert wines another chance. Dessert wines can be a sophisticated addition to any menu. We interviewed Matthew Weston, sommelier and beverage manager for the Royal Palms resort for some insight on the sweet stuff.

See also: - Run for Wine in 2013 - Chef Todd Sicolo Leaves Arizona Biltmore for Royal Palms

Chow Bella: What types of desserts should a dessert wine be served with? What to stay away from? Matthew Weston: Any dessert and every dessert should be served with wine. The rule of thumb to remember is that the wine should be sweeter than the dessert. The sweet dessert will make the wine taste bitter if you are not careful.

If you have a great wine to serve but are unsure, add a cheese course and serve that great port you have been saving with it instead.