5 bottles & 5 questions Emma Ziemann [swe]

Picture of Björnstierne Antonsson

Björnstierne Antonsson

Every Friday TheChampagneSommelier will ask 5 questions about 5 coeur de bouteilles to friends and Champagne lovers from near and far.

This week Björnstierne interviewed Swedish sommelière Emma Ziemann.


Emma Ziemann is currently working as Head Sommelier at newly opened Wolfgang Vincafé in Gothenburg and seen as a frequent educator at several sommelier courses and educations within the restaurant sector. She is a member of the Swedish Sommelier National team, Swesomm, and actively attends sommelier competitions. Most notable achievements would be the title of winning the Swedish Sommelier Championship, Lily Bollinger Awards, Best Waiter of Sweden and being first runner up in international Gaggenau Sommelier Awards, in addition to reaching several top positionings at the both the Swedish and Nordic Championships for Sommeliers in the past years. 

  • Winner of the Swedish Sommelier Championship 2018
  • first runner-up Swedish sommelier Championships 2019
  • 3:d in the Nordic sommelier Championships 2019
  • winner of the Lily Bollinger Awards 2016
  • ‘Waiter of the year’ 2017
  • 3:d in Nordic Waiter of the year 2018

Sommelier from the Swedish west coast with experiences ranging from sommelier competitions to university studies and years of involvement in the food, beverage and service business. Member of the Swedish Sommelier National team, Swesomm since 2018.

Working as a Head Sommelier at Wolfgang Vincafé, Gothenburg.

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

Bollinger ‘Spécial Cuvée’ 

On all sides of the family considered the one bottle you mean when you mention real champagne. For me personally it is a champagne connected to a lot of happy memories, hence, I would not object to pop one open at any get together.’

Which Champagne would You treat your lover?

2002 Deutz ‘Cuvée William Deutz Brut’ 

‘My husband is quite fond of the Deutz’s, when I would like to get some extra points and spoil him a little extra, this grand wine would definitely do the trick.’

Which Champagne would You treat your boss?

Laherte Freres ‘Lés 7’

‘My boss is also a sommelier and has this thing for smaller, creative farmers. In my opinion this is a wine that really invites you to good conversations and is one of my hidden gems.’

Which Champagne would You treat yourself

2008 Philipponnat ‘Lés Cintres Extra Brut’

‘It is such a special great wine! I am keeping a bottle at home for that right occasion.’ 

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

2004 Gosset ‘Celebris Extra Brut’

‘I always have such a difficult time name dropping a specific dream guest. For me the most fun guests to host are curious to suggestions but still have an idea what they are looking for, the charm in service to me is to have that communication and dialog with the guest leading to the choice of the wine and food which hopefully create a great experience to remember fondly. Wine is more than a beverage, it is feelings in a glass.

If I were to make a completely open recommendation this champagne is the full package, elegant, intense with that beautiful balance between creaminess and bright acidity. It is also versatile with food pairings which leaves space for the guests’ desires on that accord (and if that is up to me as well I would like to serve it with a creamy Bisque on Swedish Lobster with crispy rye bread crumbles and droplets of tarragon oil).

A fitting song to play in the background would be the modern classic Primavera of Ludovico Einaudi, mirroring that transition from mellow to lively in the glass.’

Read more in the series ‘5 bottles & 5 questions’

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