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.

A Special Moment at the General Assembly in South Africa

At the 2025 ASI General Assembly in Cape Town, Tim Vollerslev, Vice President of Dansk Sommelier Forening, was honoured in a moment of well-deserved recognition. Tim Vollerslev was named an Honorary Member of ASI as a thank you for his 42 years of exceptional work.

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.”

Raúl Pérez. The name itself speaks of strength and refinement, and it was with some anticipation that I turned onto Kalkværksvej in Sydhavnen earlier in the day and parked my cargo bike in this completely renovated part of Aarhus.

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.

After a couple of years with very few happenings for our members living in Jylland and on Fyn, we once again seized the torch on Monday the 5th of May, where we met at Restaurant Komfur in Aarhus C as the beginning of a time where there will be more focus on the western part of the country.

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.

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."

We’re grateful for the continued support of our longstanding sponsors, whose commitment has been key to DSF’s success. You have been by our side, ensuring the growth and development of Denmark’s sommelier community.

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.

With over two decades of dedication, Murat 'Murre' Sofrakis of Vingården i Klagshamn has been at the forefront of Swedish winemaking.

After years in Michelin-starred restaurants, Jacob Stokkebye set out to fulfill his dream of winemaking, bringing his passion for quality and sustainability to Denmark.

Fruktstereo is redefining what Nordic wine and cider can be, crafting bold, fruit-driven expressions from apples, pears, grapes, and more without additives or intervention. Their playful approach challenges conventions, blurring the lines between wine and cider while embracing Sweden’s rich fruit-growing heritage.

In the heart of Fårevejle, Sjælland, Niels and Nina Fink have transformed 2.5 hectares into an organic-certified vineyard producing 20,000 bottles annually. Since their first vintage in 2014, Vejrhøj Vingård has become a testament to Danish winemaking’s growth, blending passion, creativity, and respect for Nordic terroir.

In the northern Himmerland region, Guldbæk Vingård is redefining what it means to produce wine in Denmark. The cool climate, combined with the team’s approach and dedication to sustainability, has made Guldbæk an example of the potential for Danish wine.

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.