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.

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).

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.

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.