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.

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