Serving order for dessert wine tasting

Doing a dessert wine tasting for my new group this Saturday. I've chosen the wines to cover the major styles of non-fortified and fortified. Have the following: a Vidal Blanc Icewine from Ontario, a Sauternes (2nd label of Doisy Vedrines), a Vin Santo del Chianti Classico, a Fino Sherry, a 5-year old Malmsey Madeira, and a LBV Port.

The challenge: where to serve the Icewine. Early in the line up due to its high acid and freshness, or later in the lineup due to its high residual sugar?

Possible Lineup:
Fino Sherry
Icewine?
Sauternes
Vin Santo
Icewine?
Madeira
Port

Well, not knowing individual wines, as a rule I'd put icewine towards end.
I usually find Sauternes richer than vin santo,but if a second wine that's probably right.
Madeira can be a wild card, as sweetness varies- what is the wine?
Fino sherry is pretty dry!

Well, not knowing individual wines, as a rule I'd put icewine towards end.
I usually find Sauternes richer than vin santo,but if a second wine that's probably right.
Madeira can be a wild card, as sweetness varies- what is the wine?
Fino sherry is pretty dry!

My logic in maybe putting the Sauternes first is because the Vin Santo is a more oxidized style, whereas the preceding wines are fresher. The Madeira is the Blandy's 5-yr Malmsey, so a very rich style. Yeah, technically Fino isn't really a dessert wine, but I included it for contrast (and based on what was available at the shop today).

I would put the Ice Wine early, as it is the lowest ABV - probably 8-11 %.

The Malmsey should come last. It has more dry extract and is richer than any LBV.

Greetings from Sweden / Fredrik L