What to drink with Swedish seafood: Swiss wines, snaps and beer
October 27, 2026 – Fiskskaldjur
Seafood loves crisp, fresh drinks. These are general suggestions; the best pairing is the one you enjoy.
Shellfish: shrimps, langoustines, crab and lobster
- Dry, crisp white wine with good acidity: Swiss Chasselas (for example from Lavaux or La Côte), or a mineral Chablis-style white.
- Sparkling wine or champagne is a classic partner for a seafood platter.
Gravlax and smoked salmon
- Dry Riesling, Pinot Gris or a Swiss Müller-Thurgau; a light, dry rosé also works.
- Traditionally with gravlax: a cold glass of aquavit.
Herring
- The Swedish way is snaps (aquavit or flavoured spirits), served ice cold in small glasses, with a song.
- Alternatively a cold lager or pilsner beer. See the herring table guide.
White fish and fillets
- With butter-fried or baked fillets: Chasselas, Sauvignon Blanc or an unoaked Chardonnay. See which white fish to choose.
Kräftskiva (crayfish party)
- Cold beer and snaps are traditional. See the kräftskiva guide.
Non-alcoholic
Sparkling water with lemon or elderflower cordial keep the palate fresh. Enjoy responsibly.
To pour with: cooked langoustines, gravlax, Löksill or a cod fillet from our shop.
