Description

Smalahove (Smala = lamb, hove = head) is typical of Western Norway and consists of saltet, often smoked and boiled lamb head.

Fatty and salty Smalahove needs acidity to balance the fat and some residual sugar or concentration (well-ripen grapes) to contrast the salt.

High acidity is also important for the Norwegian typical side dishes such rutabarga and sauerkraut.

Best red wine pairing is all about fruit (fruit bomb), moderate tannins, concentration or some residual sugar.

Wine is relatively new in Norway, so the traditional, viking drink is beer and Aquavit.

History

Smalahove plays an important role in the Norwegian Cultural Heritage.

Smalahove was considered the everyday food of the poors in times when it was important to utilize all edible parts of the slaughter.

When the sheeps were slaughtered in the autumn, the head was the first part to be eaten, saving the finer parts for Christmas.

In recent years, Smalahove has become popular and festivals are arranged in the autumn, during the lamb slaughter season.

The city of Voss in Western Norway, near the panoramic fjords, is considered the home of Smalahove.

Smalahove is a viking food and Faroe Islands and Iceland share the same culinary heritage.

During the Viking Age sheep were important for their wool, used to make clothes and sails. And as vital source of proteins.

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.