The Norwegian Akevitt has a time-honoured tradition – originally taken for medicinal purposes and as an “eau de vie”, subsequently as a stimulant on a level with wine and often as an accompaniment to food. Considering Norwegian akevitt as an added ’spice’ can be a novel and useful experience. Above all, the fragrance of the akevitt and the flavour of the food together are what make a combination either appealing or less-appetizing. A mild akevitt complements light flavours, while a highly aromatic akevitt complements heavier, more potent foods. A good way to experiment is to lay out a traditional herring buffet. Pickled herring is available in an abundance of tasty variants. Buy several types of akevitt and let your guests try out all the different combinations.

Norwegian food is characterised by its strong, salty, potent flavours. We love fermenting, corning, salting, curing, lye-treating and smoking meat and fish.  And no matter which of these processes the food undergoes, it is complemented far better by beer and a shot of akevitt than wine. Wine tends to taste weak and watery with these dishes and is soon overpowered by the flavoursome, salty, strong-tasting ingredients. 

While many Norwegians prefer white wine with their lobster, crayfish and prawns, when it comes to crab it can be difficult to find a complementary wine. The protein-rich roe and succulent innards of the Norwegian crab possess an incredibly powerful flavour in all their sweetness and saltiness. We are incredibly fortunate to have such amazing produce readily available to us. Cooking crab with dill is common, but did you know that a generous handful of caraway in the pot makes it taste even better? For a Norwegian crab meal, beer and a shot of akevitt are a given. For this dish we tend to go for a light and elegant caraway-accented akevitt or an akevitt flavoured with dill. Besides crab, these types of akevitt are the perfect accompaniment to grav lax, fresh trout and crayfish.

When dining on game, many Norwegians prefer wine, but it is still tricky to find a suitable red to go with the powerful gamey flavour of venison – which is often better accompanied by beer and spirits. If in doubt, one tried-and-tested trick is to add to the gravy a dash of the akevitt you plan to serve with the game. Alternatively, you can add a dash of akevitt when ”boiling off” the concentrated flavours left in the roasting pan and use that as a stock for the gravy.