Dessert and Sweet Fortified Wine please.

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...

Red with Fish?

-Red wine with fish.
-What? No. Ever drank wine with food? Get outta here!

I dare you to try this great bordelais dish but with some improvising.
This dish is about river lamprey(nahkiainen, lamproie, カワヤツメウナギ) and red wine.
This darkening Autumn has created a great food sensation with such a simple ingredients and such a great match! All you need is (cold) smoked lampreys and a gamay from Beaujolais or more specifically Morgon Cotê de Py 2008 by Jean-Marc Burgaud.

Did Burgaud have lamproie when he made this wine? The Perfect Match in a long time. But if you don't have lampreys I think eel would work as well. If you don't drink when eating leave the bottle to mature for awhile.