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.
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).
Stockfish is normally called Stoccafisso in Italy, but in the Veneto region it is called Baccalà.
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.
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Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.
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