Pinnekjøtt (literally “stick meat”) or Dried mutton ribs is a traditional Christmas dish in the western parts of Norway. Pinnekjøtt is salted, dried and sometimes smoked lamb’s ribs which are re hydrated, usually 12-24 hours in pure water and then steamed, usually, but not necessarily, over birch branches, and served with potato and mashed rutabaga. Traditionally, beer and aquavit are served with pinnekjøtt, but it has become increasingly popular to drink red wine instead, perhaps since wine is becoming more popular in general.

source: Wiki

Red Wine to the dish:

Château Ferran 2006 NKr.: 197.-.

Zenato Valpolicella Cl. Superiore Ripassa 2006 NKr.: 183.-.

Niepoort Vinhos Batuta Tinto 2005 NKr.: 499.-.

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