You’re supposed to break out your Ports and Sauternes with sweet desserts, right? That’s what the pundits say, but I’ve never thought this was a particularly good idea. Yes, some pairings work well but I, for one, would much rather have my Sauternes with foie gras and my Port with Stilton. I enjoy the interplay of sweet with contrasting flavors much more than with complementary flavors, particularly with sweet wines where adding more sugar just seems to make everything overbearing.
There are exceptions, of course. A bitter chocolate cake can be lovely with a glass of Port. As I’ve already said, you should enjoy what pleases you but should also continue to try new things. You never know, you might find that, like me, you enjoy many of the best dessert wines with a simple cookie as an accompaniment!