a different take on pizza

[Thomas]

And so I read the article. I agree with at least 95%.

He does miss listing a few pairings that I found interesting, i.e. balsamic with semi-dry Riesling is by far more interesting to me than to pair it with a Rosso di Montalcino. But that is personal preference again, yet if you analyze it--there is both sameness and contrast in the pairing: sweetness in Riesling with high acidity; balsamic certainly is acidic, but it also contains sweetness, at least the good balsamics do. No sweetness in a Rosso di Montalcino.