Champagne Hiking (ENG)


In recent years, more and more people have become aware that all the senses interact when we are going to enjoy. Factors such as venue, company and mood will always affect your overall experience of a cultural spectacle or a pleasure product. At the theater or in the concert hall it has long been a matter of course, but within the gastronomy this approach is quite new.

Champagne Hiking is a concept where I do not immerse myself in the chemistry of the scented world or in the origin of the wine or its gastronomic merits, but instead focuses on the external factors of the workout. Wine has recently become a genomic science, but there is an important basic forgotten aspect. Let’s call it “wine environment”, or even better “microclimate of the test”. I dare to say that this “microclimate” is just as important for the experience as the glass design and the wine’s gastronomic company. The same wine can taste very differently depending on context, company and environment. I think most people had a taste of a local wine during the holiday trip that tasted so great in the place that you bought some bottles home. At home, you do not recognize the wine at all. The wine appears as a pale shadow of the beauty that was shown when it was allowed to be drunk in place in harmony with the fragrances of nature in its native environment.

Almost all the wines taste best where they come from and very few feel good about traveling. There is, however, a brilliant exception: the chameleon, champagne of the wine world. The drink has a unique ability to absorb the fragrances of different types of nature and to create harmony with the environment you are staying in thanks to its unsurpassed aromatic complexity and subtle richness. In every high class champagne there are sides of the multifaceted personality that attracts forest aromas, flowering meadows, sea beaches and mineral-spotted mountain environments. This makes the place that the champagne is enjoyed can highlight different parts of the personality of the wine in a fascinating and completely natural way. The preserving fruit acid and even more the carbonic acid makes the delicate wine a perfect traveler.



There are of course a number of details that will determine how a wine moment is perceived. To make this complex process easier to grasp, I have divided the wine environment or “micro-climate” into six components:

• The wine drinker.

• The wine.

• The glass.

• The location.

• The moment.

• The company.


The wine drinker’s prerequisites can be divided into:

• The physical and mental condition.

• Knowledge and skills.

• Current shape and expectations.


The expression of the wine depends upon:

• Innate style and quality.

• Development while in the bottle.

• Treatment, condition and temperature at the

time of opening.

• The ability to adapt to the surroundings.

Richard Juhlin Optimum Residence

The glass is the tool you use to optimise the

wine’s expression. The experience is affected in

the following ways:

• The design and suitability as an intermediary

of the character of the wine.

• The cleanliness and condition of the glass.


The location contributes through:

• Visual stimuli.

• Sounds.

• Tactile stimuli.

• Scents.

• Expectations on the site, primarily its historical

importance and nature.

• Anything occurring as the beverage is consumed.

Champagne Hiking Skagen, DK

The effect of the moment can be attributed to:

• The time of year.

• Climate.

• Weather.

• The time of day.


The impact of the company can take on almost any

form but can be divided into two main categories:

a) Influence that enhances the experience.

b) Influence that is distracting.