When I asked Gin Isabel where it all began, she did not talk about a special bottle. She talked about work.

“I started as a dishwasher. It is hard, but it teaches you so many things. The kitchen porter is the heart of the restaurant. I was 14 years old.”

I met Pierre-Jules Peyrat at No. 2 about an hour before he was scheduled to hold a masterclass, while the room was still settling into a pre-tasting state. He arrived smiling, talking, and immediately present. Within a few minutes, it became clear that Champagne is not simply something he works with.

Alois Lageder is one of Alto Adige and Italy’s most influential wine estates, not only for the quality of its wines, but for its long-standing commitment to sustainable and biodynamic viticulture. Founded in 1823, the estate has evolved over six generations, continuously adapting its approach while remaining deeply rooted in place, tradition, and long-term thinking.

This article is based on a member survey conducted among Dansk Sommelier Forening’s members in December 2025.

I arrived early at Restaurant No. 2 on a cold morning in Copenhagen. After driving around a bit to find parking, I went inside to get ready for the day. The programme included a Champagne masterclass followed by Dansk Sommelier Forening’s annual Nytårstaffel. I had arrived early as I was scheduled to meet Pierre-Jules Peyrat before the masterclass.

I visited the Cool Climate Summit in Copenhagen this weekend at Øksnehallen in Kødbyen. It was a cold but sunny morning, and inside the hall the atmosphere was focused and professional. My clear impression was that quality is taken seriously. The producers were well prepared, precise in their explanations, and very clear about where they are in their development.

Ahead of this year’s summit in Copenhagen, I spoke with Jan Eggers, Head of Organisation for the Cool Climate Wine Summit. I was unfortunately busy and unable to attend the summit last year, but I am very much looking forward to experiencing the event this year.

Château de Verreux lies in Arbois, in eastern France’s Jura region, surrounded by vineyards and ancient marine fossils.The estate dates back to the 18th century and is officially listed as a protected historical monument.

It was a rainy morning in Frederiksberg. I met Roberto di Filippo and his daughter Bianca in the Juuls shop, just before opening. Anders Regout from Juuls Engros had set up the interview for me. We went down to the basement to sit down, talk and taste. Roberto showed me his hands, smiled, and said, “You can tell I am used to working in the fields.” He had that calm look I often see in growers who spend their days outside.

Since 2016, we have organized wine tours for Danish tourists every other year and have so far been to Italy, France, Germany, Austria & Hungary. Behind me are 24 guests, thinking back on a beautiful and eventful 9-day tour that has taken us to the wine regions of Savoie, Piedmont & Trentino-Alto/Adige.

Denmark has a long tradition with port, and we are the 8th largest market in the world when it comes to buying port wine. What stands out is that most of the port sold here are premium, and the average bottle price is among the highest.

For many years it has lived in a very specific setting: Christmas, cheese and the end of a long meal. I grew up with that image, even though we do not drink as much port in Sweden as people do here.

As a proud member of the Association de la Sommellerie Internationale (ASI), the Danish Sommelier Association has decided to contribute 6 euros per member to support ASI following a recent cyber attack that diverted funds from the organisation.

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.