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Episode 348: Frederiksdal Kirsebærvin - Danish Cherry Wine!

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Manage episode 174383633 series 1402014
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by Anne-Marie Skriver and Michael Moeller of the Frederiksdal Kirsebærvin winery in Denmark. At Frederiksdal, rather than producing wine working against the Danish climate, they use the advantages offered by nature and the Danish weather. The basis is the unique ingredient, the Stevnsbær cherry, which has the very best conditions for growth in Denmark. They use the cherry’s high levels of sugar, acid and antioxidants, allowing the berries to ferment naturally for a few days following harvest to obtain maximum complexity.

Also in the studio this week are B.R. Royla from Shelton Brothers, Chad Walsh, sommelier at Agern Restaurant, and Damon Boelte and Chris Balla from Grand Army.

  continue reading

599 episodes

Artwork
iconShare
 
Manage episode 174383633 series 1402014
Content provided by Heritage Radio Network. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Heritage Radio Network or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

This week on Beer Sessions Radio, host Jimmy Carbone is joined in the studio by Anne-Marie Skriver and Michael Moeller of the Frederiksdal Kirsebærvin winery in Denmark. At Frederiksdal, rather than producing wine working against the Danish climate, they use the advantages offered by nature and the Danish weather. The basis is the unique ingredient, the Stevnsbær cherry, which has the very best conditions for growth in Denmark. They use the cherry’s high levels of sugar, acid and antioxidants, allowing the berries to ferment naturally for a few days following harvest to obtain maximum complexity.

Also in the studio this week are B.R. Royla from Shelton Brothers, Chad Walsh, sommelier at Agern Restaurant, and Damon Boelte and Chris Balla from Grand Army.

  continue reading

599 episodes

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