It’s been 20 years since the release of the movie Sideways, a film that captured wine enthusiasts and casual viewers alike. To celebrate this milestone, Kirk Honeycutt, a film critic, and Mira Advani Honeycutt, a wine journalist, released a new book in November 2024 named Sideways Uncorked: The Perfect Pairing of Film and Wine.

During the latest ASI General Assembly in South Africa, ASI Liaison Officer and our very own Vice President at DSF, Tim Vollerslev delivered an important, engaging, and at times humorous speech on the ASI Guidelines.

I got the chance to talk to with Prof. Dr. Dominik Durner, an expert in wine science, currently serving as Professor of Food Technology & Enology at the Weincampus Neustadt in Germany. His work explores the intersection of winemaking and technology, focusing on AI-driven innovations such as the PINOT project (an artificial nose for wine) and SmartGrape (AI-based grape quality assessment).

Lucy Manukyan’s journey into the wine industry is anything but conventional. A plant scientist by training, Lucy began her career in biological sciences, with a focus on genetics and ecology. Her early research at the University of Illinois in Urbana-Champaign involved genetic modification techniques aimed at improving crop yields for subsistence farmers in Sub-Saharan Africa.

While juice pairings began as an option for the few guests who didn’t drink alcohol, offering a high-quality non-alcoholic pairing is now crucial to accommodate the ever-rising demand from selective, knowledgeable guests who don’t want a less interesting beverage experience despite opting out of alcohol. Luckily, a wide range of high-quality no- and low-alcohol bottled beverages has emerged in recent years.

When Maximilian Riedel visited Copenhagen for a masterclass, he reminded us that wine isn’t just about flavour, but feeling. Or as he puts it: "Your tongue is an extension of your fingertips. It’s all about sensation."

In 2025, Danish sommeliers continue to showcase their dedication to the craft and their openness to new ideas and trends. This article is based on a survey conducted among Dansk Sommelier Forening’s members in September and October 2024.