Third place at the Danish Sommelier Championship, ASI bootcamp experience, and a clear philosophy on service. Michael Rønne Sørensen shares his approach to wine competition and the long game of becoming a better sommelier.

Raised by the ocean, shaped by freedom — and how that made the Swartland a great wine region.

Clos du Caillou is known for its sandy soils, organic farming and quiet precision. In Copenhagen, just before the HORECA tasting, I meet Marilou Vacheron to speak about heritage, climate adaptation and what it means when wine is not just work, but life.

Chris Alheit doesn't seek attention, doesn't do social media, and won't sell a wine he isn't fully confident in. He just happens to make some of the most coveted Chenin Blancs on the planet.

Champagne J.M. Goulard is a grower estate in the Massif de Saint Thierry with around 60 percent Meunier planted on sand dominant soils. Since the third generation took over, the estate has moved to organic farming and refined its cellar approach with parcel separation, restrained oak use and detailed lees ageing. 

It is a cold, windy March day in Copenhagen, and Sydhavnens Vinbar is exactly the right place to meet Oliver Carr. He arrives to our conversation the way, I imagine, he arrives everywhere: relaxed, thoughtful, and with no apparent desire to be the centre of attention. He is Denmark’s Best Sommelier 2025 — a title he won at Moltkes Palæ on 8 September 2025, ahead of two very strong competitors — and yet the first thing he tells me is that he entered DM mostly as training for his Master Sommelier. I am soon to find out, that it is a very Oliver Carr kind of answer.

The Rheingau is Riesling country. Anyone who has spent time in this stretch of hills along the Rhine knows it — the steep south-facing slopes, the slate and quartzite soils, the proud producers who have spent centuries coaxing elegance from a single grape. So when I sat down with Verena Schöttle, the winemaker behind Chat Sauvage, a small estate producing nothing but Pinot Noir and Chardonnay in the heart of this landscape, I came with a question I had been sitting on for a while: what does it actually take to do something different here, and mean it? 

I find it interesting when people go against what seems impossible. Nova Scotia, on Canada’s Atlantic coast, is one of those places. It lies far north, shaped by the sea and by a community of growers determined to turn a cool, windy climate into an advantage.

I will admit it upfront: I am a devoted fan of Taupenot-Merme wines. So when I found myself sitting across from Romain Taupenot a grey morning in Copenhagen, I had to remind myself to ask questions rather than simply nod along. It turned out not to be a problem. Within the first ten minutes it became clear that Romain does not give short answers. Not because he is evasive, but because the subject does not allow for it. Burgundy, for him, is not a product. It is a living thing, and he treats it accordingly.

California is a global leader for sustainability in wine, with 90% of its wines made in certified sustainable wineries and 70% of the total vineyard acreage now certified sustainable!

From Santa Barbara to Sonoma, Californian vintners are on a mission to reshape the future of wine – innovating and experimenting with new practices, or in some cases reintroducing ancestral ones, to put their environment and community first.

Here are three examples of sustainability in action.

In many restaurants today, sommeliers are beginning to develop non-alcoholic pairings alongside traditional wine pairings. Producers are experimenting with fermentation, tea, botanicals and new blending techniques. Yet the category itself is still developing, and the language around it remains unclear. 

Tak for alle gode minder i bestyrelsen, tak for det sociale samvær og tak for mange bekendtskaber.

Over the past year, Dansk Sommelier Forening has developed a new digital presence through its website, social media and newsletters. As Ronja Bo Gustavsson now takes orlov from the board and hands over the editorial role, she reflects on the work that has been done and introduces the new team who will continue developing the association’s communication.

Fermentation is one of the oldest technologies used by humans, yet at the same time one of the most complex biological processes in food production. In a lecture on yeast and winemaking, Sigrid from the fermentation company Lallemand provided insight into how microorganisms shape the taste, aroma, and stability of wine

How do you go from being a young sommelier in Jutland to suddenly standing on an international stage surrounded by some of the world’s most skilled professionals? For Toke Fiedler Terkilldsen, 23, sommelier and waiter at Restaurant AOC and No.2, it began with curiosity and with saying yes when the opportunity arose, even before he felt “fully ready”.

We begin by speaking about the weather. Francois de Nicolay, who today runs Domaine Chandon de Briailles together with his sister Claude de Nicolay, describes an unstable season marked by rain, wind, and fluctuating temperatures. When I mention that Denmark is experiencing one of the coldest winters in years.

The history of Château Haut-Brion dates back to 1521, when the name was first linked to the area around Pessac, a few kilometers southwest of the city of Bordeaux. However, it was not until the famous 1855 classification, where they were named one of just five Premier Cru Classé estates, that the name truly became world famous.

I met Tim Mondavi at Hotel d’Angleterre in Copenhagen. Continuum was the focus of our meeting, but Tim’s story covers decades of work and many different projects. Much of his background is already well documented, and many of the obvious questions have been asked before. I was more interested in how his experiences connect, and how choices made years apart can lead to one clear direction.

At Restaurant Mefisto, members of the Danish Sommelier Association met exploring the role of yeast in wine. The event combined a blind tasting led by Rico Jørgensen from Best Selection with a technical presentation by microbiologist Sigrid Gertsen-Schibbye from Lallemand.

Marlene Lund Larsen has worked in the restaurant industry for more than sixteen years and is trained through a traditional waiter apprenticeship. Her career includes positions at several highly regarded Danish restaurants, including Ti Trin Ned, where she worked as Assistant Restaurant Manager and Head Sommelier, and Falsled Kro, where she further developed her experience in fine dining service and wine programs.