Recommendations from our Wine Director

Behind our wine universe stands our Wine Director, Christoffer Schwarz-Nielsen, who, with great expertise and dedication, has curated a selection of wines rooted in Europe’s classic wine regions. With a special focus on sustainable producers and carefully chosen vintages, he has created a wine experience that unites tradition and innovation.

Christoffer shares his expertise in this blog post and provides his recommendations on which wines complement different dishes.

How do you taste wine?

When tasting wine, the sense of smell is actually one of the most important factors. Although we talk about the “taste” of wine, the majority of the experience actually comes from the aromas we detect with our nose. We smell directly into the glass to capture the first notes – which can be anything from fresh fruits and flowers to spices, smoke, or oak ageing.

When we taste the wine, the aroma journey continues. The aromas travel back through the mouth and throat, up into the nose, where they release even more nuances.

The taste buds in the mouth can only register five basic tastes: sweet, sour, salty, bitter, and umami. Everything else – such as berries, citrus, chocolate, or herbs – is perceived through the sense of smell. This is why it is the combination of taste and aroma that creates the full wine experience.

What are tannins in wine?

Tannins are natural, bitter, and slightly astringent compounds found primarily in grape skins, seeds, and stems, as well as in oak barrels if the wine has been aged in wood. They are what give red wine its characteristic mouth-drying sensation – similar to eating an unripe banana.

In wine, tannins play an important role in providing structure and balance. They act as a kind of “backbone” in red wines in particular and help the wine age and develop over time. When paired with food, tannins help cleanse the palate between bites, making wines with pronounced tannins especially food-friendly – particularly with dishes rich in fat or protein, such as red meat or aged cheeses.

What is the best wine for fish?

When choosing wine for fish, it is largely about creating balance between the character of the wine and the intensity of the dish. As a rule, white wine is the obvious choice, as its freshness and acidity pair well with the delicate flavour of fish. For rich fish main courses – for example, fried or grilled fish with butter-based sauces – a rounded and complex white wine such as a white Burgundy is a perfect match.

For lighter fish dishes, especially starters, it is ideal to choose a fresher and more mineral-driven wine that can highlight the clean flavour nuances. A dry German Riesling is an excellent option.

Although white wine is often the standard choice, a light red can in some cases be a great companion. For richer fish such as tuna or salmon, or dishes with more spiced or rustic accompaniments, a juicy and fruit-forward Beaujolais or Pinot Noir can add depth and an interesting contrast without becoming overpowering.

What is the best wine for vegetarian dishes?

When choosing wine for vegetarian dishes, it is important to consider the natural bitterness of vegetables, which is often enhanced through grilling or roasting. A wine with a touch of bitterness pairs particularly well, as it creates balance in the flavour profile.

A structured white wine from Friuli in northeastern Italy is an excellent choice. An orange wine can also be an exciting alternative, with its combination of freshness, fruit, and slight bitterness.

If the dish has a smoky or spicy character, a light red such as Pinot Noir or Grenache can support the flavours without overpowering the natural character of the ingredients. The key is to match the wine’s acidity, fruit, and structure with the intensity of the dish.

Visit restaurant aye aye if you want to experience our best take on pairing wine with different dishes. You can also read more about our favorite restaurants in Copenhagen.