It's 5:40 a.m. when the alarm clock rings. It's Tuesday, August the 12th, and I've spent the last twenty minutes waiting for the familiar sound from my phone, telling me that the world has already woken up and I now need to get dressed and follow suit.

Toke Fiedler Terkildsen may only be in his early twenties, but his thoughtful approach to wine, service, and study already sets him apart. It was a sunny June afternoon in north part of Copenhagen when I picked him up from the train station. We met to talk about his journey and daily work but the conversation ended up touching on everything from career choices to curiosity, sake, and the small moments that make service meaningful.

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.

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.

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.

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.

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.

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.