Mikaela Rebeiz Henriques is all excited about DearWineMaker. And she knows a thing or two about wines, quality and finer things in life. Second generation in the Caviar House Prunier dynasty and also board member of Copenhagen Airport tenant union, has given her both personal and professional experience in what it takes to make a great brand within food and beverage.
“The wine cube is a great idea, because in our many seafood bars we are struggling with the glass bottles. We use more or less 1 million bottles a year, and one thing is that they are filling space, but disposing of them is simply unproductive time”, Mikaela explains. “I guess what has been holding companies like us back so far, was the lack of quality. But I am deeply impressed with the high standards of DearWineMaker’s wines. They are really exceptional and it will be easy to build an interesting “wine by the glass” menu, and it is also an invitation to make great pairings with food. Because the black cubes look great and intriguing, I would make them very visible and tell this great story”.
Caviar House Prunier is also behind the best smoked salmon in the world – the “Balik” from Switzerland as well, and when discussing with Kenneth, the Wine Master of DearWineMaker, they quickly agree on how to make a good wine pairing with seafood.
Mikaela clarifies: “In our seafood bars we normally have 7 wines. 6 white and 1 red. And it is quite important that we have the grapes and names that most people can relate to, like Chardonnay, Sancerre and Chablis. But my personal favourite for seafood in general would be the Chardonnay”. Kenneth nods and adds: “And we can probably agree that the slightly acid Chablis is probably the very best for fat fish like salmon?”. “Precisely!”, Mikaela agrees. “But when it comes to caviar, there is only one right thing to drink. And that is vodka!”. Kenneth has to agree. We all do.
We guess we will have to pass on that one for now…