Come for the Wine: March 2026

Thursday, March 12, 2026

Drink This With That: Scandinavian Cuisine

Despite my Italian heritage, Scandinavian flavor profiles are possibly my favorite of all cuisines! Scandinavian cuisine is defined by purity, seasonality, and shaped by centuries of preservation techniques—curing, smoking, pickling, and fermenting—the food of Denmark, Sweden, Norway, Finland, and Iceland often highlights clean flavors, bright acidity, and subtle umami rather than richness or spice.

Gravlax (Cured Salmon with Dill and Mustard Sauce)

Gravlax is a cornerstone of Scandinavian cold tables and celebratory meals. Fresh salmon is cured one to three days rather than cooked, using a simple mixture of salt, sugar, and abundant fresh dill. The result is silky, supple salmon with a clean oceanic sweetness and subtle herbal notes. It’s traditionally served thinly sliced, often accompanied by hovmästarsås—a creamy mustard-dill sauce that adds sweetness, tang, and richness. Rye bread or crispbread is a common accompaniment.

+ Riesling

+ Grüner Veltliner

+ Sauvignon Blanc

+ Brut Sparkling Wine

Pickled Herring

Pickled herring is less a single dish and more a category, with endless regional and family variations. The fish is firm, oily, and briny, and the vinegar-based pickling liquid that may include sugar, onions, spices, and herbs provides brightness and complexity. Styles range from sharp and acidic to sweet, creamy, or spiced. Common versions include mustard herring, onion herring, and creamy dill herring. Often served cold as part of a smörgåsbord, it’s usually paired with boiled potatoes, hard-boiled eggs, and crispbread.

+ Riesling

+ Rosé:

+ Sauvignon Blanc

Swedish Meatballs with Cream Sauce

Swedish meatballs (köttbullar) are smaller and more delicate than kinds of meatballs. Typically made from a blend of beef and pork, the meatballs are pan-fried until browned, then served with a velvety cream-based gravy made from pan drippings, stock, and cream. The dish balances savory richness with subtle sweetness and spice. Lingonberry preserves often appear on the plate, adding a bright, tart counterpoint that lifts the entire dish.

+ Pinot Noir

+ Gamay

+ Chardonnay (lightly oaked)

Reindeer Stew (or Venison Stew)

Reindeer stew (renskav) is a traditional dish from northern Scandinavia, particularly associated with Sámi cuisine. Thinly sliced reindeer meat is quickly sautéed and then gently simmered with onions, stock, cream, and sometimes mushrooms. The first time I had it, I expected something intensely gamey. Instead, I found something refined, earthy, and quietly luxurious. The meat is lean yet deeply flavorful, with a mild gaminess that’s earthy rather than aggressive.The finished dish is warm, savory, and comforting—perfect for cold winter nights.

+ Syrah

+ Pinot Noir

+ Grenache

Janssons Frestelse (Creamy Potato, Onion, and Anchovy Casserole)

Anchovy casserole? Yes, Please! (Anyone who know me, knows I am crazy for anchovies.)

Janssons Frestelse is a beloved Swedish casserole comprised of thinly sliced potatoes and onions and layered with anchovies! Cream is poured over the layers, and breadcrumbs are sprinkled on top before baking. As it cooks, the potatoes become tender and infused with the anchovy’s savory, slightly sweet spice. The final dish is creamy, aromatic, and deeply umami-driven, with a crisp top and luxuriously soft interior.

+ Riesling

+ Albariño

+ White Rhône Blend