Fermentation is one of the oldest technologies used by humans, yet at the same time one of the most complex biological processes in food production. In a lecture on yeast and winemaking, Sigrid from the fermentation company Lallemand provided insight into how microorganisms shape the taste, aroma, and stability of wine

How do you go from being a young sommelier in Jutland to suddenly standing on an international stage surrounded by some of the world’s most skilled professionals? For Toke Fiedler Terkilldsen, 23, sommelier and waiter at Restaurant AOC and No.2, it began with curiosity and with saying yes when the opportunity arose, even before he felt “fully ready”.

We begin by speaking about the weather. Francois de Nicolay, who today runs Domaine Chandon de Briailles together with his sister Claude de Nicolay, describes an unstable season marked by rain, wind, and fluctuating temperatures. When I mention that Denmark is experiencing one of the coldest winters in years.

The history of Château Haut-Brion dates back to 1521, when the name was first linked to the area around Pessac, a few kilometers southwest of the city of Bordeaux. However, it was not until the famous 1855 classification, where they were named one of just five Premier Cru Classé estates, that the name truly became world famous.

I met Tim Mondavi at Hotel d’Angleterre in Copenhagen. Continuum was the focus of our meeting, but Tim’s story covers decades of work and many different projects. Much of his background is already well documented, and many of the obvious questions have been asked before. I was more interested in how his experiences connect, and how choices made years apart can lead to one clear direction.

At Restaurant Mefisto, members of the Danish Sommelier Association met exploring the role of yeast in wine. The event combined a blind tasting led by Rico Jørgensen from Best Selection with a technical presentation by microbiologist Sigrid Gertsen-Schibbye from Lallemand.

Marlene Lund Larsen has worked in the restaurant industry for more than sixteen years and is trained through a traditional waiter apprenticeship. Her career includes positions at several highly regarded Danish restaurants, including Ti Trin Ned, where she worked as Assistant Restaurant Manager and Head Sommelier, and Falsled Kro, where she further developed her experience in fine dining service and wine programs.

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.