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#food pairing

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Articles tagged #food pairing

Drinks for pizza: the sauce and the sweetness decide

Acid against acid, salt that calls for bubbles, sweetness that pushes the drink in a sweeter direction – here's the practical logic behind drink choices for pizza, with an equally good non-alcoholic track.

Lars Lansen · 5 min

Vinmonopolet

Season

Green Asparagus and Light Red Wine – Spring's Surprising Pairing

White wine with asparagus is conventional wisdom – but is that the whole truth? We explore which light, chilled red wines actually make green asparagus an even better experience at the table this spring.

Ingrid Importør · 7 min

Vinmonopolet

In Focus

Sake on the Norwegian Table – This Spring's Most Unexpected Companion

Sake is no longer reserved for the sushi restaurant. This spring, the Japanese rice drink deserves a place alongside fresh fish, white asparagus, and herb-rich dishes – and at Vinmonopolet there is actually quite a lot to choose from.

Kristine Craft · 6 min

Vinmonopolet

Season

White Asparagus and White Wine – Spring's Most Beautiful Pairing

White asparagus is in season for only a few weeks – and few ingredients place such high demands on the wine in your glass. Here is the guide that ensures you always get it right.

Ole Sommelier · 6 min

Vinmonopolet

Season

The Citrus Wave That Saves the Easter Table

Yellow citrus notes in light white wine, natural cider and non-alcoholic alternatives do more than freshen up the glass – they tie the entire Easter meal together, from starter to dessert at the cabin.

Kristine Craft · 6 min

Vinmonopolet

Recipes

When the bread slice becomes the bartender

Forget cold beer with snacks. With three simple open-faced sandwiches and matching drinks built on the same ingredient, you get winter snacks that both satisfy and impress – ready in fifteen minutes.

Lars Lansen · 8 min

Vinmonopolet

In Focus

Cider That Elevates the Winter Table

Norwegian apple and pear cider pairs with hearty winter dishes better than you might think. From oven-roasted pork loin to blue cheese – here are the combinations that transform an everyday dinner.

Ole Sommelier · 6 min

Vinmonopolet

In Focus

Whisky for Breakfast – When Scrambled Eggs Meet Spirits

It started with an accidental splash of bourbon into the maple syrup. Now I can't imagine a brunch plate without a drop of the good stuff – from Scottish smoke in hollandaise to Japanese elegance in the butter.

Lars Lansen · 6 min

Vinmonopolet

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Guides

When the Fridge Becomes a Wine Bar – Leftover Matching for Everyday Luxury

Yesterday's pizza, cold chicken, or taco leftovers deserve better than tap water. Here is the brewing veteran's guide to drink choices that elevate the leftovers – without having to plan the whole dinner in advance.

Kristine Craft · 8 min

Vinmonopolet

Friendship is like good wine — it gets better with time.

— PIETRO ARETINO