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5 bottles & 5 questions Christopher Kok [dk]

Björnstierne Antonsson

Björnstierne Antonsson

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Every Friday TheChampagneSommelier will ask 5 questions about 5 coeur de bouteilles to friends and Champagne lovers from near and far. This Week we tok a bubbly chat with Christopher Kok – Head Sommelier at Restaurant Alchemist in Copenhagen.

BIO

I am Christopher Kok, Head Sommelier at Restaurant Alchemist. Alchemist is a holistic restaurant that draws elements from gastronomy, theater and art, as well as science, technology and design, in order to create an unforgettable experience. 

I live in the fantastic city of Copenhagen where the restaurant scene has flourished over the last decade.

I have always had a love of wine. My dad was a sommelier and my mum a restaurant manager before they opened their own business importing and selling wine. Food and wine have therefore always been a part of my life, and I remember running around as a child in my parent’s wine shop and seeing their business grow. 

When I was old enough and strong enough to carry boxes of wine, I started working in my parent’s shop, Kokkens Vinhus, in the storage. Working there I slowly started to learn about the wines and the history and stories behind. 

My first real love was Champagne. A bottle of Cristal 1999 on my 18th birthday. From that day, I started reading and tasting as much Champagne as possible. And later had pleasure of even working for a small Champagne house.

I have WSET Level 3 in Wine, WSET Level 1 in Sake and a Mastery Level ITA in Tea, and hope to broaden my wine education even further by starting on the Diploma this year. 

Gastronomy, theatre, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.
Most of the drama at Alchemist actually happens on the plates, where layers of subtext, both humorous and serious, line the 50 “impressions” that constitutes the Alchemist experience. Rasmus Munk’s gastronomy is Nordic at heart but far reaching in terms of inspiration and flavours.
Gastronomy, theatre, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.
Most of the drama at Alchemist actually happens on the plates, where layers of subtext, both humorous and serious, line the 50 “impressions” that constitutes the Alchemist experience. Rasmus Munk’s gastronomy is Nordic at heart but far reaching in terms of inspiration and flavours.
Gastronomy, theatre, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.
Most of the drama at Alchemist actually happens on the plates, where layers of subtext, both humorous and serious, line the 50 “impressions” that constitutes the Alchemist experience. Rasmus Munk’s gastronomy is Nordic at heart but far reaching in terms of inspiration and flavours.
Gastronomy, theatre, art and spectacular visuals blend to create the Alchemist universe. A fine dining experience is the core of the restaurant – but keeping with the idea of Holistic Cuisine the servings are augmented by performers, installations and the architecture itself.
Most of the drama at Alchemist actually happens on the plates, where layers of subtext, both humorous and serious, line the 50 “impressions” that constitutes the Alchemist experience. Rasmus Munk’s gastronomy is Nordic at heart but far reaching in terms of inspiration and flavours.

Which Champagne would You treat your parents or in-laws?

‘Finding a bottle for my parents is always a bit of a challenge. It is about finding a bottle that they have not tasted before and presenting them with something new and exciting. I think I would choose Christophe Mignon Vintage 2013. Christophe Mignon is a great producer focusing on making Champagne from Pinot Meunier.’

Which Champagne would You treat your lover?

’My girlfriend has over time become knowledgeable about what she likes and what she prefers. The more oxidized notes are something that she enjoys. Therefore, I think I would go with Jacque Selosse ‘Initial.

Which Champagne would You treat your boss?

Working with a man like Rasmus Munk, you have the opportunity to taste a great deal. With him, I would go more for the classics but still a Champagne with intensity and power that could go well with one of his great loves, caviar. While serving caviar, I would open a bottle of 2007 Salon, which in my opinion is a very underrated vintage, especially in the Côte de Blancs.’

Which Champagne would You treat yourself?

’Maybe you have already noticed that I have a passion for Blanc de Blancs. This passion has only grown after working with Champagne in Bergères-lès-Vertus, Côte de Blancs, for a small Champagne house a few years ago. 

I think I would choose something completely different. A bottle of 1990 ‘Cuvee William Deutz’. Deutz was for me the first Champagne house that I tasted, and I always find myself going back to the Cuvee William Deutz for a Champagne with high consistency. ‘

Which Champagne would You treat a dream guest, and why?

I would love to drink a dream bottle with my dream guest. I would invite Joseph Krug for a glass of 1992 Krug ‘Clos de Mesnil’. A Champagne in my own vintage created after he had passed away. I think that this is a perfect way to start a great conversation. It is a Champagne that is on my bucket list, and who better to taste it with.’

PS [ what piece of music would you listen to drinking champagne with Your dream guest ?] 

‘Just like the vintage of 1992  Dont take me for granted from Social Distortion’ 

We love that Alchemist offers ‘The Sommelier Table’;

An evening with extra emphasis on all things wine-related, with constant attention from our sommeliers and carefully curated exclusive parings from our vast wine cellar. Great wines from classic regions are the main focus – but of course with a few surprises along the way.  

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