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.

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.

When I asked Gin Isabel where it all began, she did not talk about a special bottle. She talked about work.

“I started as a dishwasher. It is hard, but it teaches you so many things. The kitchen porter is the heart of the restaurant. I was 14 years old.”

I met Pierre-Jules Peyrat at No. 2 about an hour before he was scheduled to hold a masterclass, while the room was still settling into a pre-tasting state. He arrived smiling, talking, and immediately present. Within a few minutes, it became clear that Champagne is not simply something he works with.

Ahead of this year’s summit in Copenhagen, I spoke with Jan Eggers, Head of Organisation for the Cool Climate Wine Summit. I was unfortunately busy and unable to attend the summit last year, but I am very much looking forward to experiencing the event this year.

Château de Verreux lies in Arbois, in eastern France’s Jura region, surrounded by vineyards and ancient marine fossils.The estate dates back to the 18th century and is officially listed as a protected historical monument.

It was a rainy morning in Frederiksberg. I met Roberto di Filippo and his daughter Bianca in the Juuls shop, just before opening. Anders Regout from Juuls Engros had set up the interview for me. We went down to the basement to sit down, talk and taste. Roberto showed me his hands, smiled, and said, “You can tell I am used to working in the fields.” He had that calm look I often see in growers who spend their days outside.

Denmark has a long tradition with port, and we are the 8th largest market in the world when it comes to buying port wine. What stands out is that most of the port sold here are premium, and the average bottle price is among the highest.

For many years it has lived in a very specific setting: Christmas, cheese and the end of a long meal. I grew up with that image, even though we do not drink as much port in Sweden as people do here.

Over the past weeks, I have spoken with five of our sponsors: L'Esprit du Vin, Vinmonopolet, Laudrup Vin & Gastronomi, Philipson Wine and Hans Just, about how the new packaging legislation is affecting their daily work. I also spoke with Tim Vollerslev, Vice President of the Danish Sommelier Association, about what these changes may mean for restaurants and for the broader wine industry in Denmark.

The Brunel family has been present in the Châteauneuf-du-Pape region for generations. In 1954 Lucien Brunel, Fabrice’s grandfather, gave the domaine the name Les Cailloux, “the pebbles,” a reference to the round stones that shape the soils of the appellation.

It is late autumn when I walk into Nimb restaurant in Copenhagen together with Greg Lambrecht, the founder of Coravin, and his colleague Lambert Manden, who is Senior Regional Sales Manager. We are here for lunch, and the atmosphere is relaxed from the start. Greg is lively and curious, quick with a smile, and always ready to explain with small calculations.

From a baptism gift of Château Clinet to leading wine programs in California, Rasmus has carried his passion with him. When I spoke with him over Zoom, he came across as open, realistic and very humble.

Ribera del Duero has long been known for its rich Tempranillo wines. Today, however, the region is showing a more nuanced face. Winemakers are experimenting with aging techniques, rediscovering native grapes, and exploring new food pairings, all while remaining rooted in the high-altitude terroir that defines their wines.

I met Nicolas Limbach, co-founder of København Kombucha, at the Kitchen Collective in Kødbyen to hear how he and Louise Benkjær Limbach built København Kombucha.

When I visited Udtryk, it was full-on getting ready for service.The small courtyard with a big maple tree confirms you have arrived. Even if it’s central Copenhagen the courtyard helps you with the transition into the restaurant, that gives a warm feeling when you enter.

Galicia, in Spain’s green northwest, is a wine region with deep roots in history. Vineyards grow on steep slopes and around old monasteries, while a new generation of winemakers is bringing fresh ideas.

Nina Jensen and Christian Thorsholt Jacobsen are already in full swing planning and organizing the Danish Sommelier Championship 2025. I checked in with Nina to ask her 5 quick questions about preparing for the big day.

What if you could enjoy wine without the alcohol, and without losing the flavor, the feeling, or the ritual? Moderato Wines is making that possible. I spoke to co-founder Fabien Marchand-Cassagne to understand how they are using technology, tradition, and a lot of care to shape the future of wine.

The first half of our nine-day wine tour took us through some of the most stunning and diverse landscapes in Spain, from the rugged hills of Priorat to the cool, coastal vineyards of the Basque Country. Along the way, we met winemakers who defy bureaucracy, tasted wines poured from carafes high above the head, and experienced the clash between nature and regulation, tradition and innovation.

At No. 2 in Copenhagen, I met with Jonathan Gouveia, who had just returned from Austria with news worth celebrating. His journey to the Master Sommelier title took just over seven years, from his first steps into wine in 2017 to passing the final exam in 2025. He had passed the final part of the Master Sommelier exam, making him one of only three people in Denmark to hold the prestigious title of Master Sommelier.