mistelles. The Vin doux naturel or sweet wines are wines where fermentation was stopped before completion. The added alcohol retains the grape sugar and guarantees its smooth taste. The majority of muscat wines fall into this category (Muscat de Beaumes-de-Venise, Muscat de Rivesaltes, Muscat de Mireval, Moscatell Catalan, Moscato d'Asti etc.) as do white port, and Madeira. The vins mutés secs or dry fortified wines are dry wines (without sugar) whose fermentation was completed. A quantity of alcohol is added to increase their alcohol content. They age for a long time giving wines with the ability to be kept for a very long time. These wines are the sherries and some dry white ports. Culinary aspects The temperature of service is a criterion to put wine in the best condition for drinking. The wine must be chilled but not be served with ice. Between 8 and 9 °C, the chill will accentuate the liveliness of the bubbles and reduce the sweetness of a sweet or Fortified wine. For an aromatic dry wine service between 10 and 12 °C stimulates vivacity and gives freshness to the flavours. Finally, the great white wines are best at a temperature between 12 and 14 °C which allows the flavours and the structure to be revealed. Pairing white wine and food The acidity of dry white wine is reduced by slightly salty or sweet dishes while the wine accentuates the salty side of food and tempers heavy fatty foods. Sweet wine goes well with sweet and savoury dishes to mitigate the heavy sugar and stimulate the fruitiness. For an aperitif, flavoured dry wine or sparkling wine goes with all meals. Specialists in tasting consider that the sugar or alcohol in some wines has a saturating effect on the taste buds, by contrast the fruity liveliness awakens them to the meal to come. At mealtimes very dry wines with little minerals are recommended with oysters and seafood: their acidity reveals the salinity of the shellfish. The most fragrant wines go well with shellfish, fish, or poached white meat. For stews the acidity of white wine counterbalances the weight of fat. If the sauce is well balanced with an intense ingredient (lemon juice or mustard) a more opulent wine can be recommended: sweet or dry wine aged in barrels. Sweet wines, either just sweet or fortified, are a good option for exotic dishes with sweet spices (dishes