In conversation with a skydiving chef-sommelier who balances leadership, curiosity, and a love for pairings.

I met Alban Cacaret, co-owner and director of Château Peyrassol, on a rainy day at Hotel Grand Joanne in Copenhagen. It’s the kind of day that feels like November, even though it's the end of May. But today, I’m tasting rosé. The contrast is not lost on Alban Cacaret, he laughs as he glances toward the windows: “Rosé is sunshine,” he says. “It’s meant for terraces, laughter, and warm evenings.”

Weingut Wittmann, a biodynamic estate in Rheinhessen, Germany, blends centuries-old tradition with modern innovation. In a conversation with Leonhard Meese, we explore the estate’s legacy, its sustainable approach, and the growing appeal of Wittmann wines in Denmark’s discerning wine market.

From Lolland to the polished floors of a Michelin-starred restaurant, this is Pernille Malec’s story. With nearly two decades in hospitality, she has had setbacks, cultivated strength, and never stopped learning. This is the story of a woman who opens more than wine, she opens windows into what hospitality looks like.

Wine can feel complicated, but not when Stine Pimenova is behind the bar. She keeps things real, no snobbery, just great wine and good company. With a background in art and a straight-talking approach, this is Stines story.

Set in the rolling hills of Roero, Cascina Val del Prete is a family-run winery with a history and a deep connection to the land. Over three generations, the Roagna family has dedicated themselves to crafting wines that reflect the unique character of their vineyards.

Nina Jensen, one of the world's top sommeliers has built a career on her passionate skill, and a deep love for wine. For Nina, a pivotal moment came with a single glass of Madeira from 1853—a taste of history.

When I had the chance to sit down with Nicolas Joly, one of the most passionate advocates of biodynamic winemaking, I knew it would be a conversation filled with insights.

An interview with Christoph Hoch about mousiness in wine