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)


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.