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.

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.

Yesterday, we gathered for our yearly Nyårsstaffel, and just before, our gold sponsor, Wine Group, hosted a Riedel glass masterclass at No2 in Copenhagen.

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.

Danish wine is on the rise, capturing growing attention from local wine enthusiasts, international investors, and producers alike. With a vibrant spirit among winemakers and ever-improving quality in the glass, the coming years promise to be an exciting era for Danish viticulture.

The story about Danish wine is a short one. Roughly told it begins in 1993, when the pioneer Michael Gundersen plants his first Rondo vine in Avedøre, where he six years later, in 1999, starts Dansk Vincenter.

As part of the Master of Portwine Scandinavia competition, my colleagues Ketil, Kim, and I from the Danish Sommelier Association set out for Porto and the Douro Valley. We had an exciting journey ahead of us, filled with opportunities to deepen our understanding of port wine’s rich history, meet passionate producers, and face intense tests and tastings—all bringing us closer to a place in next year’s finals in Copenhagen. 

It is not often that the release of the most current vintages of Barolo and Barbaresco bring two groups of so relatively identical wines on the market. There are differences but in general, we are looking at a bunch of balanced, approachable wines in what could maybe be described as a new-classic style in the two famous appellations. 

When I got home from Oslo this year, my spouse asked me to describe how my trip was. I found it hard to describe, as I was still processing all that had happened in just a weekend. So, she asked me to pick one word, and I chose “amazing.” But that doesn’t really do it justice. Let’s backtrack a bit, and I’ll explain why!

A Battle of Palates, Precision, and Unmatched Wine Expertise.

An interview with Christoph Hoch about mousiness in wine

In Ribera del Duero new energy is afoot – one doesn’t have to take many sips of Dominio del Águila to realize that.

Exploring Slovenia’s Wine Renaissance: Tradition Meets Innovation on Steep Vineyards