Talk:Dessert wine

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A quick web search found all of these being called dessert wines. Do they merit inclusion here? Malaga, Madeira, Marsala, and the "vins doux naturels", Amarone, Recioto di Valpolicella Anjou moulleux, sweet Vouvray, Quarts du Chaume, Rochefort, and Bonnezeaux, Banyuls Khikhvi, Saamo, Salkhino Rmhermen 21:19, Oct 6, 2004 (UTC)

[edit] Interwiki links and fortified vs. unfortified

I am not sure whether we should have interwiki links here to it:Vino passito and fr:Vin liquoreux, or whether we ought to have a more specific article on unfortified dessert wines. I tend towards the latter: but what should we call it? And is anyone keen to write it? (Honestly I don’t have the knowledge to make anything more than a stub to go alongside this stub.) —Ian Spackman 11:16, 25 June 2006 (UTC)