From a small street in Odense to a growing wine universe — that is the short version of Flaskehalsen’s story.
The longer version begins in 2015, whenthe project was named after the street I lived on. It was never a branding trick or a clever marketing idea. It was simply the name on the sign outside my door.
Over time, that modest starting point turned into an independent wine space. A space where no commercial interests decide which bottles receive praise, criticism or a raised eyebrow. That freedom makes room for honest reviews and a language that most people can follow.
Flaskehalsen is my attempt to communicate wine at eye level. I avoid the most exotic tasting references and describe wines as they actually appear in the glass.
And I meet each bottle with respect for the work behind it, because almost every wine is created by people who have tried their best.
The rating system follows a 100‑point scale, similar to the one many know from Robert Parker, but the comparison ends there. Parker works with a large panel of technically trained tasters.
I try to taste wines the way most wine‑interested people would: focusing on the experience, the balance and the pleasure of drinking them. A score between 90 and 94 means I like the wine quite a lot.
Above 94 is excellent. Below 90, something is slightly off — perhaps the wine lacks character, perhaps it feels unbalanced, or perhaps it is simply a bit too anonymous.
Alongside the points, I give 0–6 stars to show the relationship between price and quality. Six stars go to wines you should not miss. Five stars meanexcellent value. Four stars reflect the expected level.
Three stars suggest the price is a touch too high. Two stars are for wines that taste fine but costmore than they should. One star is rare — and zero stars even rarer — because there is almost always something in a wine that someone will appreciate. When I reach the very bottom, it is usually due to a clear wine fault.
Flaskehalsen was created out of curiosity and a love of wine — and as a counterbalance to the many reviews once written in a language only a fewcould understand.
Since then, I have worked in the wine industry, visited producers, tasted my way through countless bottles and completed the official Champagne education. None of that makes me better at knowing what you like, but it hopefully makes me better at describing wines in a waythat helps you sense whether they fit your taste.
In the end, wine is subjective. It depends on your palate, your moment and your preferences. I can guide, inspire and give you a vocabulary for whatyou experience. The rest is yours to decide — and that is exactly how it should be.
