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 stregth, 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.

Nina Jensen, one of the world's top sommeliers has built a career on her passionate skill, and a deep love for wine. For Nina, a pivotal moment came with a single glass of Madeira from 1853—a taste of history.

Yesterday, we gathered for our yearly Nyårsstaffel, and just before, our gold sponsor, Wine Group, hosted a Riedel glass masterclass at No2 in Copenhagen.

When I had the chance to sit down with Nicolas Joly, one of the most passionate advocates of biodynamic winemaking, I knew it would be a conversation filled with insights.

Danish wine is on the rise, capturing growing attention from local wine enthusiasts, international investors, and producers alike. With a vibrant spirit among winemakers and ever-improving quality in the glass, the coming years promise to be an exciting era for Danish viticulture.

The story about Danish wine is a short one. Roughly told it begins in 1993, when the pioneer Michael Gundersen plants his first Rondo vine in Avedøre, where he six years later, in 1999, starts Dansk Vincenter.

As part of the Master of Portwine Scandinavia competition, my colleagues Ketil, Kim, and I from the Danish Sommelier Association set out for Porto and the Douro Valley. We had an exciting journey ahead of us, filled with opportunities to deepen our understanding of port wine’s rich history, meet passionate producers, and face intense tests and tastings—all bringing us closer to a place in next year’s finals in Copenhagen. 

It is not often that the release of the most current vintages of Barolo and Barbaresco bring two groups of so relatively identical wines on the market. There are differences but in general, we are looking at a bunch of balanced, approachable wines in what could maybe be described as a new-classic style in the two famous appellations. 

When I got home from Oslo this year, my spouse asked me to describe how my trip was. I found it hard to describe, as I was still processing all that had happened in just a weekend. So, she asked me to pick one word, and I chose “amazing.” But that doesn’t really do it justice. Let’s backtrack a bit, and I’ll explain why!