Norwegian Ribbe is traditionally served with boiled potatoes, sauerkraut, red cabbage, cranberries and brown sauce. Sometimes also Brussels sprouts.
Cranberries and Brussel sprouts are the most difficult ingredients to pair because they are super bitter.
The fat in the meat and the acidity of sauerkraut and red cabbage are the 2 dominat flavors.
The best white wine to match Ribbe is a fresh/acidic Riesling from Germany or Alsace or a Grüner Veltliner from Austria.
In those regions pork has been a major ingredient for thousand of years.
The best choice with red wines is a fruity one with moderate tannins.
Pork meat has some sweetnesss, so grapes ripeness and residual sugar are welcome.
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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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