Cards of Wine

Wine Pairing
Norwegian Pinnekjøtt
Dried and Salted Lamb Ribs

Lamb Ribs

Pairing Suggestions

Barbera (Italy)
Primitivo (Italy)
Valpolicella (Italy)
Zinfandel (USA)
Châteauneuf-du-Pape (France)
Bordeaux (France)

White Wine Alternatives

Dry Riesling (Germany)
Grüner Veltliner (Austria)
Pinot Bianco (Italy)


Fatty and salty Pinnekjøtt need 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.

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

Cards of Wine is an independent web site. Help us to be better.