Over the past weeks, I have spoken with five of our sponsors: L'Esprit du Vin, Vinmonopolet, Laudrup Vin & Gastronomi, Philipson Wine and Hans Just, about how the new packaging legislation is affecting their daily work. I also spoke with Tim Vollerslev, Vice President of the Danish Sommelier Association, about what these changes may mean for restaurants and for the broader wine industry in Denmark.

The Brunel family has been present in the Châteauneuf-du-Pape region for generations. In 1954 Lucien Brunel, Fabrice’s grandfather, gave the domaine the name Les Cailloux, “the pebbles,” a reference to the round stones that shape the soils of the appellation.

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.

There are not many Danes in the wine industry who have as much on their CV as the icon Peter Vinding-Diers, who has helped revolutionize the world of wine since 1969.

What significance do donkeys, bees, and buried cow horns have as an important part of winemaking? The biodynamically certified winery Rivetto, located in the heart of Piedmont, provides some of the answers. 

At the final held at Hotel d’Angleterre in Copenhagen on October 20, Ketil Sauer from Denmark was announced as the winner of the first edition of the Master of Port Scandinavia.

Traditionally, Christmas in restaurants has always been about indulgence, full dining rooms, festive menus, and flowing wine and champagne. But I have noticed that the classic trio of wine pairings, mulled wine and champagne no longer defines the season for many guests.

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.

A cool climate and a terroir of clay and limestone are a rare combination that exists few places in the world. Prince Edward County on the north shore of Lake Ontario has it. This may be why a Canadian wine, made by a winemaker who has worked in Oregon, South Africa, New Zealand and California, brings to mind only one place: Burgundy.

Do you have a wine list that deserves stardom? Applications for the 2025/26 California Stars programme, in partnership with Star Wine List, are officially open.

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.

It is late August, and I arrive on the small island of Fejø in southern Denmark. The drive ends at the ferry crossing, and once on board I feel the shift that Karin Hvidtfeldt later describes. You take off your watch, step onto the ferry, and suddenly you are in a hideaway.

The Danish Sommelier Championship was, in one word, flawless. Everything was ready to perfection – rooms, tastings, sponsors, disciplines. Nobody was seen running around in panic at the last minute. But then again, that’s the Danish style: calm, balanced, pragmatic.

The Danish Sommelier Association (DSF) is proud to announce that Toke Fiedler Terkildsen (23 y.o) has won the title of Chaîne des Rôtisseurs Jeune Sommelier Competition 2025 after two days of competition at Hôtel Métropole in Geneva, Switzerland.

My journey with the Jeunes Sommeliers Competition started in February/March when I signed up as the Danish competitor for the international competition. At that time, I had never entered a competition before and still did not know what it was going to take.

The Danish Sommelier Championship 2025 at Moltkes Palæ was not only a showcase of talent, knowledge, and precision: it was also a celebration of our community. An event like this is only possible thanks to the many people who dedicate their time, energy, and expertise.

The Danish Sommelier Association (DSF) is proud to announce that Oliver Carr has been named Denmark’s Best Sommelier 2025 after a full day of competition at Moltkes Palæ in Copenhagen on Monday, 8 September 2025.

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.