…spontaneously fermenting

Jacob's Christmas Menu with Biodynamic and Natural Wines


2009-11-23_26472009-11-23_2648While many restaurants in Norway feature traditional Norwegian Christmas food, at Jacob’s Bar & Kjøkken we do things differently.  Our concept for the Christmas menu is the same as usual – simple, fresh and creative food.  The wines I have selected to pair with these dishes also don’t steer away from my usual focus on Biodynamic and Natural wines.  Please note that since we only use the freshest of ingredients and small wine producers, the courses and the wines (and vintages) can change slightly.  So, without further ado, here’s the Christmas menu and the wines: (click on thumbnails to enlarge photos and make yourself hungry and!)



The Starters

Sunchoke Soup with Langoustine Ravioli

Sunchoke Soup with Langoustine Ravioli

paired with Domaine Bott-Geyl Riesling Les Éléments 2007 – Alsace, France

Bott-Geyl Riesling Les Éléments 2007

Terrine of Smoked Ham Hock and Fois Gras, Quince and Fig Chutney


paired with Battenfeld-Spanier Hohen-Sülzer Riesling 2007 – Rheinhessen, Germany


Brandade of Smoked Cod, Raw Marinated Vegetables and Crispy Bacon


paired with Weingut Fritsch Grüner Veltliner  Steinberg 2008 – Wagram, Austria


Pigs Head Porchetta, Pickled Beetroots and Tarragon Mayonnaise


paired with Camillo Donati Malvasia Secco 2008 (lightly sparkling) – Emilia Romagna, Italy


Main Courses

Baked Cod, Potato and Garlic Mash, Pickled Onion, Gravy


paired with Vittorio Bera Arcese 2007 – Piemonte, Italy


Pan Fried Tusk, Ragout of Lentils and Ox Tail, Mayonnaise with Herbs


paired with Frank Cornelissen Rosso del Contadino5  2007 – Mt. Etna, Sicily


Lightly Salted Pork Ribs, Pickled Cabbage, Pork Sausage and Spicy Gravy


Paired with Arianna Occhipinti SP68 2008 – Vittoria, Sicily


Lamb with Herbs, Root Vegetables and Creamed Pepper Sauce


paired with Domaine Le Mazel Cuvée Raoul 2007 – Southern Rhône, France



Caramelized Bread & Butter Pudding, Apple Sorbet


Paired with Vittorio Bera Moscato d’Asti 2008 – Piemonte, Italy


Dark Chocolate Cream, Orange Salad & Granité


paired with Giovanni Almondo Brachetto Fosso della Rosa 2008 – Piemonte, Italy


Locally made Brie from Ostegaarden, Stilton, Chutney, Fruit Bread


2009-11-23_26782009-11-23_2681Brie paired with Silvano Follador Cartizze 2008 – Veneto, Italy

Stilton paired with Pierre Frick Gewurztraminer Steinert Grand Cru 2003 – Alsace, France

Category: 1 Appetizer/Starter, 1 WINE, 2 Main Course, 3 Dessert, 6 FOOD & WINE PAIRING, biodynamic wine, natural wine (100% living wine)

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9 Responses

  1. Christopher says:

    Cool!!! Good f%¤#ng work!

  2. Please please please next time warn us a bit clearer! Especially if we’re looking at this already hungry, it will make us crazy!!! Looks damn wonderful! And where the hell are you getting these wines from, and why the hell does my list not carry these names! Help! As we discussed some months back, my list should also be only biodynamic and natural right??! Let’s rock!!
    Compliments again on another wonderful posting!!

  3. Karl Fredrik Halvorsen says:

    Astounding menu! – don’t even think about saying ” Sorry Sir, all table’s are full booked” – I’m looking forward to have this cuisine adventure !

  4. Peter says:

    Hello Joseph,

    Nice! I’ve gotten really wary of restaurants these days. Bored by their meat only menu and boring winelists. unfortunately I’m in Italy so a visit to your place is not possible. Interesting combinations, especially the Malvasia. What do you think about the sweet one by the way? Any possibility that the recipes will enter the public domain? Specially like the porchetta and the pork ribs.
    Keep up the good work!

    • vinosseur says:


      Thanks for your kind words. I am not sure that the chef’s will release their recipes. The porchetta is home made and very good!
      Regarding the Camillo Donati, unfortunately, I have not tasted the Malvasia Dolce. The importers don’t import wines with residual sugar. I guess I will have to wait until my next trip to Italy to taste!

      Cordiali Saluti,

  5. Christopher says:

    Mayby if asked nice we could put up a recipe or two here, but I guess its more of a time-issue. We have no secrets in the Jacobs kitchen 🙂

  6. Jake Skakun says:

    Looks like an epic lineup!

    I just had the Camillo Donati Malvasia Secco a few days ago for the first time on Thanksgiving. What a wild wine… loved it.


  7. vinosseur says:


    Cool that you tried it and like it! It should have worked pretty well with the food as do most oranges wines!


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Vinosseur is the company name of sommelier Joseph R. Di Blasi. is his web page where he writes about wine, food, restaurants and other gastronomic experiences.

Joseph has a special place in his heart for quality wines from the old world, especially France & Italy, with a strong focus on Organic, Biodynamic and Natural wines.

Joseph grew up in Italy and California, but left The States in 2002 and now resides in Poland.

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Joseph would love to hear from you! You can contact him by email at