Drafting taste: First wine concepts in progress
Lately, I’ve started working on tasting concepts and tasting notes, shaping early ideas of what Nordic wine could be. I’ve had help from my dear sister, who’s a bio-grower, Rita Gustavsson, grounding the work in both sustainability and soil.
From the beginning, I knew a few things for sure:
The wines should be low-intervention, vegan-friendly, and suitable for the New Nordic cuisine, built to pair with the flavors of our region.
Here are some of the very first wine concept drafts. (I’ll keep updating as the work evolves.)
