VinVirke

About VinVirke

VinVirke was created during the Covid-19 pandemic. Jens Peter was preparing for his lectures in Champagne for Dansk Sommelier Uddannelse (DSU), when he found a number of interesting producers whom he decided to import to Denmark. The first customer was his old colleague Mads and more friends and colleagues followed. After a few years Mads left the service industry. Jens Peter then offered Mads to join VinVirke as an equal partner which he happily accepted.

VinVirke is a product of our passion for the industry. It's our way to keep in touch with the wine and restaurant scene which we both worked within for a number of years. It is also a company that focuses on discovering young vignerons, whom we can follow in their quest for making great wines.

We visit our producers at least once a year. This is really where the magic happens with a continuous expansion of our knowledge and their ability. It's a different and deeper way of understanding wines, than we experienced working as sommeliers.

We hope we can bring some of that passion and deeper knowledge with us when visiting the restaurants and help them communicate the feelings of the great wines of Champagne.

Jens Peter Nebsbjerg

It all began with washing dishes in a small restaurant in Aarhus. One day a guest left behind half a bottle of 1996 Corton Les Renardes from Domain Parent. I had my equal share of the tips - in this case a glass of the wine. This wine made me hunt that experience and started a quest to understand why this wine could create that many feelings within me.

This quest made me a sommelier in the Danish Sommelier Association (2013), made me travel frequently to London for the WSET diploma (2015-17) and lastly to pass the Wine Scholar Guilds Champagne Master exam (2022).

I am currently working as a project manager for the Danish Transmission System Operator.

Mads Mönniche

I first got into the restaurant industry through my brother. He was working as a bar manager at a local restaurant and he got me a position as a runner. Immediately I fell in love with the restaurant lifestyle. One day I was allowed to serve my own table and they ordered a bottle of 2010, Tenuta san Guido, Sassicaia. The wine blew my mind and from that day I was hooked.

I was lucky that the restaurant had two great Sommeliers to help me start my wine quest. One of them was Jens Peter and the other was his (and now mine aswell) mentor Fredrik Hierner. I was a quick learner and in 2019 I passed the sommelier exam and was accepted in to the Danish Sommelier Association. Afterwards I worked at different michelin restaurants in Denmark as a sommelier and wine director.

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