Top 100 wines of Denmark

Discovering the wine region of Denmark

Denmark is one of the three countries that make up Scandinavia (Norway and Sweden are the other two, Finland and Iceland are the other Nordic countries). The vast majority of alcoholic beverages produced in Denmark are beers. Ciders and similar products, as well as spirits, are also produced. The wine industry is in its infancy.

The country is wedged between the Baltic Sea and the North Sea, at an average latitude of 56 degrees north. Throughout the 19th and 20th centuries, Danish vines were often located in greenhouses, or sometimes climbed on south-facing walls that kept the heat in during the night. Wine production was illegal anyway until 1999. However, since the end of the 20th century, global warming (plus the change in legislation), a wine industry has begun to develop.

A number of vineyards have been established in Jutland and on the islands of Zealand and Funen. The most important of these, in terms of Volume produced, is the Dyrehøjgaard winery and distillery, which houses the Røs brand. It was founded by Tom Christensen in 2007 in Røsnaes, the westernmost tip of Zealand. In addition, Sven Møsgaard's winery Skaersøgaard, located near the city of Aarhus in Jutland, has received international recognition for several wines.

Discover the grape variety: White muscat

White muscat is a white grape variety of Greek origin. Present in several Mediterranean vineyards, it has several synonyms such as muscat de Die, muscat blanc and frontignac. In France, it occupies a little less than 7,000 ha out of a total of 45,000 ha worldwide. Its young shoots are downy. Its youngest leaves are shiny, bronzed and scabrous. The berries and bunches of this variety are all medium-sized. The flesh of the berries is juicy, sweet and firm. Muscat à petits grains has a second ripening period and buds early in the year. It is moderately vigorous and must be pruned short. It likes poor, stony slopes. This variety is often exposed to spring frosts. It fears mildew, wasps, grape worms, court-noué, grey rot and powdery mildew. Muscat à petits grains is used to make rosé wines and dry white wines. Orange, brown sugar, barley sugar and raisins are the known aromas of these wines.

Food and wine pairing with a wine of Denmark

wines from the region of Denmark go well with generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of tanjia, stuffed squid in the sétoise sauce or garbure with duck confit.

Organoleptic analysis of wine of Denmark

On the nose in the region of Denmark often reveals types of flavors of red fruit, oak or black fruit and sometimes also flavors of earth, tree fruit or non oak.

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