Frederiksdal expands your horizons and pampers your sense of taste. Welcome to Frederiksdal's cherry universe.


Frederiksdal expands your horizons and pampers your sense of taste. Welcome to Frederiksdal's cherry universe.

Frederiksdal produces world-class Danish cherry wines. The wine has been awarded and critically acclaimed to an unprecedented extent for a Danish wine produced from the unique Danish Stevns cherry - the Nordic grape.

Frederiksdal is the first (and so far only) in the world to produce wine from cherries using the same methods as wine production with grapes. This results in wines with a great balance between cherry flavor, intensity, and complexity.

What does cherry wine taste like?

Frederiksdal's cherry wines have a deep, rich, and intense cherry flavor. The wines exclusively feature the unique Danish Stevns cherries which are grown in Frederiksdal's own fields. There is wide consensus around the world that the small Danish sour cherry is more intense and of higher quality than any other sour cherry!

Frederiksdal's cherry wines undergo wild fermentation - meaning no yeast is added. The berries ferment with stones and skins for three to five days, and even this short period of time is sufficient for the finished wine to develop notes of almond, marzipan, and a touch of bitterness.

The fermentation enhances the complexity of the taste and brings out numerous aromas and taste components in the cherry that only appear after the fermentation. In fact, you can compare this part of the winemaking process to baking bread - flour mixed with water is not necessarily interesting... It is only when fermentation begins that the bread gains an entirely different complexity.

One thing is the taste of the Danish Stevns cherry itself. Another aspect is the additional notes that emerge during the fermentation and when the wine ages in oak barrels. At Frederiksdal, the wine matures and ages in French oak barrels, which also contribute to the flavor of the wine. The flavor profile depends on whether the wine ages in old red wine barrels, cognac barrels, sherry barrels, or port wine barrels.

The Danish Stevns cherries contain a great balance of acidity and sugar. The acidity contributes to the wine's foundation and complexity of flavor. Even though Frederiksdal's Liqueur contains 25% sugar, the acidity maintains a pleasant balance, preventing excessive sweetness.

Is there alcohol in cherry wine?

Cherry wine and fruit wine are defined as wines that are fermented from berries or fruits and therefore contain alcohol. The alcohol percentage in these wines depends on the amount of sugar present in the berries - the more sugar, the higher the alcohol.

The Danish Stevns cherries can naturally ferment up to 8-10% alcohol. Before the fermentation process can begin, yeast cells and sugar are required. Yeast cells are found on the berries and in the air surrounding them whereas sugar is in the berries, and the two components combine when the berries are crushed.

Frederiksdal's wines have an alcohol content of around 14% - depending on the specific wine. Therefore, it is necessary to artificially sustain the fermentation process. This is done by adding sugar - a process known as chaptalization.

What does cherry wine pair well with?

Frederiksdal's cherry wines are suitable for both sweet and savory dishes and the wines come in both dry and sweet versions.

Dry wines like Reserve, Nielstrupmark (Frederiksdal's single-vineyard wine), and Johannesmark (Frederiksdal's natural wine) are well-suited for summer barbecues and grilled sausages as well as autumn dishes like stews. As a rule of thumb, these wines complement dishes where a touch of sweetness is desired, such as lingonberries or jelly.

When it comes to dessert, Frederiksdal offers a range of award-winning and critically acclaimed cherry wines. Frederiksdal Sur Lie, Frederiksdal Liqueur, or vintage wines from Frederiksdal are all perfect matches for sweeter desserts with fresh or preserved berries, cakes, desserts featuring dark chocolate, rich blue cheeses, and of course, traditional Danish rice pudding (risalamande).

Frederiksdal Liqueur and Vermouth are excellent choices for cocktails! Moreover, Frederiksdal RØD (a sparkling cherry wine) works well as a welcome drink or a refreshing glass on the terrace.

Frederiksdal's cherry wines are versatile and suitable for various dishes and occasions throughout the year.

Should cherry wine be served chilled?

Frederiksdal's cherry wines should be served between 10 and 12 degrees Celsius (50-54 degrees Fahrenheit). This temperature range ensures that you experience the wine's complexity and depth, while the coolness adds a refreshing touch. Therefore, it is a good idea to store the wine in the refrigerator or a wine cooler, and then take it out shortly before serving!

It is recommended to serve cherry wine in glasses that are no smaller than white wine glasses. This allows the wine to breathe which helps the aromas to develop, and the shape of the glass enhances the wine's presentation and color.

How long does cherry wine last?

Cherry wine made from Danish Stevns cherries can practically last indefinitely. Frederiksdal has been producing cherry wine since 2006, and if you tasted some of the very first produced wines today, you would find out that they have evolved similarly to red wines. They improve with age - particularly the wines that have been aged in oak barrels.

Once a bottle of Frederiksdal cherry wine is opened, it can easily last for a few months - as long as the bottle is stored in a cool place. Over time, the wine's character might change, but it takes quite a bit for the wine to go bad. Cherry wine contains significant amounts of antioxidants that contribute to its durability.

Why aging cherry wine in oak barrels?

One advantage of using oak barrels for aging is the symbiotic relationship between sour cherries and oak. Sour cherries have been shown to interact well with oak - much like certain grape varieties. In the aging process of winemaking, it is crucial how the grape or cherry interacts with the oak barrels as it greatly affects the flavor.

The question is whether these two elements can combine and create a cohesive taste profile – a symbiosis rather than just a mix of oak and cherry flavors. Sour cherries excel in this aspect unlike for example blackcurrants, which struggle to achieve the same symbiosis.