In Finnish food&wine pairing discussion, sugar is the main key factor when trying to decide the wine with dessert. The same old story begins always about having a sweeter (higher sugar content) wine than in the food. Fortunately, the normative way is starting to crumble. The starting point I'd credit to the revolutionary white chocolate and rosé pairing by Cloetta Fazer and WineState.
Last week I did a tasting/food pairing. Anyway there was a protrusive moment when sparkling rosé was paired with some sort of berried mousse. It was spot on! What next? Is there more? Let's forget the sugar and the alcohol? What a structured world of wine pairing!
Time to get my goggles on and dive at the deep end...
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