Gilde Sommer Aquavit is as fresh as a Norwegian summer day, and can withstand both sun and rain.
Gilde Sommer Aquavit suits summer’s temptations from the sea, perhaps most of all the classic Norwegian prawn sandwich. Having said that, it also goes well with and in other dishes, such as aquavit steamed mussels or aquavit and orange dug ceviche.
In the summer, the cold buffet overflows with traditional Norwegian food such as cured meats, scrambled eggs, potato salad, salmon and herring (here you will find many herring recipes). But, even if there are many different dishes, you don’t need an aquavit for every dish. A dillakevit, or a summer akevit together with pale beer will go well with lighter dishes such as seafood and scrambled eggs. Cured food and grilled dishes can withstand a stronger and heavier aqua white with more caraway flavor.
The rule to remember is, the lighter the food, the brighter the aqua white. The fattier the food, the stronger and darker the akavit can be. There are a number of different manufacturers and types of aquavit. Feel free to serve two or more aquavits and find the food/aquavit combination that you think is optimal. If you were to choose only one that has citrus, dill and caraway already in fine harmony, I would choose Gilde sommer Aquavit. Preferably served cold.
