Their first encounter was accidental and had nothing to do with the sour cherries. But Harald had beautiful cherry orchards in a unique corner of Denmark. And Jan and Morten were considering producing a dessert wine and had the required knowledge. What they had in common was the ambition to move Danish winemaking away from bulk production and usher in a new world where quality would be the single most important factor. It took a few years and several attempts for Frederiksdal Sour Cherry Wine to be born.
Owner of the Frederiksdal Estate and a trained agrarian economist. After co-founding the winemaking business, he moved to Africa where he learned the importance of a healthy flora in the soil. He is currently putting that knowledge into practice on his cherry plantations. Harald has been member of the Board of Directors of Danske Bær (Danish Berries) and is the recipient of the 2010 Fruit Grower of the Year Award.
Morten Brink Iwersen
Journalist and Danish Radio employee. His passion is wine. It’s a passion that actually took over his life when he started working in vineyards after completing his secondary education in Languedoc-Roussillon, France. He has since devoted his spare time to importing wines, giving wine-related lectures and writing a wine guide and wine-related articles, as well as to reviewing wines, restaurants and cafés for such papers as 24timer, Nyhedsavisen and Politiken.
Chef and owner of the Tinggården Resturant near Helsinge. In addition to cooking French-inspired food using the best Danish ingredients, he is known for his tireless work to improve food quality in Denmark. This struggle has led The Danish Gastronomic Academy to give him an accolade for promoting the Danish food culture. Jan has also published several cookery books, produced TV-køkken (The TV Kitchen) for the Danish Radio together with Claus Meyer and been a judge on the Danish equivalent of The Great British Bake-Off.
Actually, I’d initially decided to uproot all the sour cherry trees and sow grains instead. But, luckily for me, I didn’t go ahead with that decision. A lunch with Morten Brink Iwersen was all it took for us to embark on our cherry wine production journey. Jan Friis-Mikkelsen joined us later on and since 2006 we have been working hard to put the Danish cherry wine back on the gastronomic map.
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