Fermented wine alternatives from Copenhagen

The team around Christian Arensbak, Emilie Øst Jacobsen, and Bram Kerkhof went on a quest for non-alcoholic alternatives to fine wine. The final product? Not only does it look fantastic, but it tastes absolutely top-notch - guaranteed not to be boring.

Emilie Øst Jacobsen (middle), who started out as a waitress and sommelier, has honed her craft at the hottest Michelin-starred restaurants in Copenhagen, Kong Hans and Alchemist. Bram Kerkhof (left), the gastrophysicist in the team, has been tinkering away in the fermentation lab at Noma, one of Copenhagen’s most famous Michelin-starred restaurants.