indeed!!!

I concur with people who say you should drink what you like.

___But___ I would add that it would be courteous and thoughtful to provide a dry wine for your guests who might dislike drinking something syrupy with the non-dessert parts of the meal. (I think this is just like the need to offer plain water along with soda, if you serve bottles of soda with meals.)

I've too often been at people's tables where the only wine they serve throughout the meal is a Moscato d'Asti -- which is white, bubbly and to my mind bears a remarkable resemblance to Seven Up or Sprite. It just happens to be alcoholic. And I personally can't stand it.

Of course, as the famous saying goes. "de gustibus non disputandum"... but I'd still think that there should be a sweet/non-sweet choice.

(But don't get me started on American propensities for adding sugar to savoury dishes -- dried fruit in the salad, sweet salad dressings, meat cooked with sweet sauces, etc. etc.

That's another issue, but one on which I have similarly strong feelings.)

Next time, why don't you bring a bottle of something you'd like to share.
One way to teach is by example.

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That's exactly what we do, most of the time. But sometimes we're asked to contribute something else to the meal. I'm happy to forego wine anyway: it's not a necessity. Just wanted to add my thoughts here!

Try the Mosarto from Brown Brothers, its very sweet:
Mosartohttp://www.brownbrothers.com.au/ourwine/product.aspx?vintageid=1018

Why?

This is one of Mrs. PVDProf's favorites. More recently, she's taken to drinking <shudder> Sutter Home Moscato as table wine. As a (still) moscato, it is not terrible, but it is terrible cheap (<$5), so I can't complain (but I do drink something else).

What surprises me is the number of non-regular wine drinkers who try it and love it. I held a blind "intro to varietals" wine tasting for some friends a while ago and slipped the SHM in (as a joke, really), but almost everyone liked it and it was the favorite of almost half the attendees. From the perspective of showing them something they enjoy and can enjoy in the future, the tasting was a success.

(Personally, I see this as a gateway drug, and hope that in ten years, Mrs PVDProf will acquire a taste for drier wines split a bottle of something really good with me. For the moment, I can only order glasses when we go out to dinner.)

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I agree with Dan....

I think many people equate low alcohol content with sweet. Or pleasant. A vinho verde might be a nice place to start. Slightly bubbly with a low alcohol content. Other wines that are creamy or peachy in flavor would also be good choices. Start at 9-9.5% alcohol and work up from there. There might be some nice compromise choices. Sharing a bottle of wine is so lovely. By the glass--not so.

Here are some good Argentine Dessert Wines in case some of you are interested....

Bianchi Stradivarius Porto de Magoas
Bianchi Stradivarius Elixir d'Amore
Rutini Vin Doux Naturel
Navarro Correas Alegoria Tardio
Lagarde Henry Cosecha Tardia
Terrazas Afincado Petit Menseng
Achaval Ferrer Dolce
Universo Austral Finca Los Gigantes Tardio
Zuccardi Malamado Malbec
Zuccardi Malamado Viognier
Domain St. Diego Oportuno