Wine Pairing
Stockfish / Norwegian Lutefisk
Pairing Suggestions
Aromatic Whites
Silvaner (Alsace)
Chenin Blanc (World)
Riesling Spätlese (Germany)
Herbaceous Whites
Grüner Veltliner (Austria)
Alvarinho (Portugal)
Albariño (Spain)
Pouilly Fumé (France)
Other Excellent Alternatives
Champagne (France)
Metodo Classico (Italy)
Prosecco (Italy)
Cava (Spain)
Sekt (Germany)
Description
Lutefisk means lye (used in soap making) fish.
It is dried cod (stockfish) soaked in a lye solution to rehydrate, until it gets a jello consistency.
Salty Norwegian Lutefisk makes a wine taste sweeter than it is.
Salty fish begs for wines from the seashore, but you must consider the side dishes.
Lutefisk is traditionally served with boiled potatoes, mashed green peas and fried bacon.
A dry white wine with good acidity will work best.
Wine is relatively new in Norway, so the traditional, viking drink is beer and Aquavit.
In Portugal
Bacalao is the Portuguese word for dried and salted cod.
There are numerous bacalao recipes. In Portugal it is said there are more than 365 ways to cook bacalao, one for every day of the year (some say there are 1,001 ways).
In Italy
Stockfish is normally called Stoccafisso in Italy, but in the Veneto region it is called Baccalà.
Wine Pairing Fish
White wine with fish is a golden rule and a match "by color".
It's an easy pairing and most white wines are created with that in mind.
If the dish is simple, pick a light white wine such Sauvignon Blanc, Pinot Bianco or Pinot Grigio to avoid imbalance and overwhelming the delicate fish.
If the dish is rich, pick a rich white wine such Chardonnay.
Red wines are more tricky because tannins can react with the iron in fish and cause a metallic, fishy taste.
Red wines can often overpower the taste of a delicate fish.
The solution is to pick a light one with low tannins.
Avoid: Oaky Tannic Reds.
Go Local if You Can
Let local wines complement the flavors of local food.
Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:
Terroir
The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.
Culture and Tradition
Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.
Ask for Help
Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.
A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.
Examples
Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.
Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.
Matching Spanish Rioja with Paella or Tempranillo with Tapas.