Natural wine isn’t a hipster fad
Quite the opposite, actually.
It’s part of a broad grassroots movement advocating for greater transparency, honesty, and flavor diversity across the entire food industry. A rebellion against the industrial standardization of taste, the reduction of biodiversity, and cynical production methods.
But it’s precisely this rebellion against uniformity that makes natural wine complex. Really complex, in fact.
That’s why we at the Hotel and Restaurant School believe there’s a need for a dedicated natural wine sommelier education—so the hospitality industry is equipped to communicate and work with natural wine at a high professional level, grounded in science, experience from the field’s top experts, and a rejection of the idea that “this is how it’s supposed to taste.”
Our goal is to raise the level of knowledge and quality in the Danish hospitality sector even further, so we can continue to be one of the world’s epicenters for wine with nothing added. You’ll be taught by some of Copenhagen’s—and therefore the world’s—most respected sommeliers, restaurateurs, and natural wine importers.
The Natural Wine Sommelier program is for you—whether you work in the industry as a server in a restaurant or as a buyer and consultant in a wine shop. But it’s also aimed at the many private wine enthusiasts who want to geek out on natural wine at a higher level.
The program is taught in English.