Pairing bubbles with traditional Christmas food is the best and the most fun combination there is. It’s a brilliant match for both Norwegian classics «Pinnekjøtt» and «Ribbe». And there is only one thing you need to remember; it must be made out off red grapes.
I’d also recommend you stay in Champagne or Burgundy, where in the last case, sparkling wine is called Cremant.
Cremant or Champagne made with red grapes are usually labeled «Blanc des Noirs», and in these regions they will only use Pinot Noir and/or Pinot Meunier.
Our pick of the week comes from Burgundy and large, but great producer called Louis Bouillot. This is their vintage selection from 2011, and Mande from only Pinot Noir.
It has the power, structure and acidity to handle the richness of «ribbe» and the cured quality of «pinnekjøtt». Even the smoked variety. The small and elegant bubbles in this 10 years old Cremant will do a fantastic job cleaning in your mouth, preparing you for the next bite.
It’s a lot of wine for the price and the potential to be the best wine pairing you’ve had for Christmas.
If you wanna step it up and have Champagne, there are plenty of Blanc des Noirs options at Vinmonopolet. They start at around 600kr and up.