Frederiksdal Vermouth is a detour from the producer’s usual home turf of cherry wines. Just 2,000 copies have been produced, of course on the same blackberries as the wines, but this time flavored with wormwood and extracts of fresh orange and lemon peels, real vanilla, cinnamon, coffee beans and aniseed.
Colour: Deep reddish brown.
Aroma: Sweet and spicy aroma of licorice, cherry, coffee and cinnamon.
Tasting notes: Lots of power in the taste, which is finely balanced between sweetness, acid and bitterness. Spicy finish and long aftertaste.
Serving suggestion: Enjoy it neat with ice, in cocktails or with tonic.
When Harald Krabbe inherited the Frederiksdal estate on Lolland, it wasn’t long before he decided to uproot the cherry trees and plant corn instead. Fortunately, he changed his mind after a meeting with chef Jan Friis-Mikkelsen and journalist Morten Brink Iwersen, and today Frederiksdal Kirsebærvin is an essential part of the Danish wine landscape.
Lolland’s mild, coastal climate provides the perfect conditions for the cherry trees at Frederiksdal. All the berries are sour cherries, which is another variety that does not contain as much water as the sweet table cherries we consume in raw quantities in the summer. Sour cherries, or stevensbær, are known as the “grapes of the north”, and at Frederiksdal a number of sub-clones with different characteristics are grown, and attention is also paid to the terroir of the various fields – just like a vineyard in Burgundy.
Frederiksdal produces a number of very different wines, but what they all have in common is that they are far from the Cherry Herring that most people think of when they hear the word “cherry wine”. It is precisely wine, and not liqueur. Some of the wines are stored in oak casks that have previously contained port, Grand Marnier or sherry, others in glass balloons or steel tanks. It naturally depends on what the wine in question has the best of.
