Hugo Broen's Tips for  Aperitif  Starters  Mains Fish  Mains Meat  Desert

APERITIF

 Dry sherries like Fino or Manzanilla

PROPOSAL: Manzanilla La Gitana

or try Sandeman Splash

( Sandeman White Port with a splash of Tonic water, served ice cold with a slice of lemon)

STARTERS

• Gravadlax with mustard sauce -  A young  white wine full of flavours and good acidity

PROPOSALS: Turckheim Tokay Pinot Gris Réserve 2000, Alsace or

Steinberger Riesling 2000, Rheingau, Germany Kloster Eberbach

• Smoked salmon - A lightly oaked  white wine with lots of character.           

PROPOSALS: Brown Brothers Chardonnay 1999. Victoria, Australia or

Turckheim Tokay Pinot Gris Réserve 2000,

• Seafood mousse - A fruity, lightly oaked  wine, preferably from Chardonnay grapes

PROPOSALS:

Laforet Chardonnay 2001, Burgundy or

Errazuriz Chardonnay 2000, Chile

• Pan fried or grilled Scallops -  A light, fruity wine with clean taste

PROPOSALS:

Domaine de Maubet 2001, Gascony or

Chablis 2001, Domaine des Malandes

• Potted shrimps - A white wine or light sherry with good acidity

PROPOSALS:

Manzanilla La Gitana or

Cavalchina Bianco di Custoza 2001, Veneto

• Rakfisk            A real wine killer!

PROPOSALS:

Beer and a malt whisky from Speyside

• Oysters            A light white with god acidity

PROPOSALS:

Villa Maria Sauvignon Blanc 2001, New Zealand or

Château Bonnet 2001, Bordeaux

MAINS/FISH

• Poached salmon/trout- calls for a very good wine like

Auxey Duresses 1998, Joseph Drouhin, Burgundy or

Eaglehawk Chardonnay 1999, Australia

• “Lutfisk”- is the ultimate wine killer!

• Poached cod - Norwegians traditionally drink red wine, often a young, light Bordeaux

PROPOSALS:

Château Coucheroy 1998, Pessac-Leognan or if you prefer white:

Chateau Coucheroy 2001

• Poached halibut - deserves a very good, not too rich wine

PROPOSALS:

La Moynerie Pouilly Fumé 2000, Loire Valley or

Pieropan Soave Classico 2001, Italy

MAINS/MEAT

• Roast turkey -  A medium-bodied red wine. Burgundies and other wines made from Pinot Noir goes particularly well.

    PROPOSALS:

Chorey-les-Beaune 1999, Joseph Drouhin, Burgundy or

Château Musar 1996, Lebanon 

• Partridge, pheasant or Guinea fowl - The best red you can afford!

PROPOSALS:

Gevrey-Chambertin 1998, Joseph Drouhin Burgundy or

Faustino I 1994, Rioja, Spain

•  Duck - A powerful red wine

PROPOSALS:

Wolf Blass President’s Selection Shiraz 1999. Australia or

Château Fonplegade 1996, St. Emilion, France 

• “Ribbe og medisterkaker” - Fruity, young  red wine with good body and high acidity. Nothing subtle.

PROPOSALS:

Château La Genentieres 2001, Corbieres, France or

Santedame Chianti Classico 2000, Tuscany, Italy

• “Pinnekjøtt” - If  you are no big fan of beer and aquavit, try:

Wolf Blass Yellow Label 2001, Australia

• Reindeer & Venison - Strong tasting game require rich wines with character

PROPOSALS:

Gigondas 1999, Guigal, Rhone Valley, France or

Château Moulinet 1997, Pomerol, France

CHEESE, PUDDINGS AND SWEETS

• Christmas pudding            Tawny Port

                        PROPOSAL: Taylor’s 10 years Old

• “Moltekrem”            An aromatic, fortified wine will work well

            PROPOSAL: J.P. Moscatel do Sétubal 1993 

• Trifle            Sherry in the food - sherry in the glass!

                        PROPOSAL: Sandeman Rich Golden

• Nut based desserts - Nuts are perfect partners for Port

                        PROPOSAL: Quinta do Crasto Late Bottled Vintage 1997

• Stilton - A classic match is Vintage Port

                        PROPOSAL: Churchill Vintage 1991