Copenhagen in winter isn’t austere — it’s indulgent in a quiet, confident way. This is a city that knows how to eat well when it’s cold: long lunches that stretch into the afternoon, candlelit tables, deeply comforting food built on precision rather than excess.

In this class, we explore Copenhagen’s modern food culture through a guided tasting of Nordic cheeses, a thoughtful wine pairing that leans mineral, fresh, and food-driven, and a selection of small bites inspired by the flavors that define the region in winter. Think richness balanced with restraint, smoke softened by dairy, acidity used with intention, and textures that feel deeply satisfying without being heavy.

We’ll talk about why Copenhagen became one of the world’s most influential food cities, how New Nordic cuisine reshaped the way chefs think about seasonality and technique, and why butter, bread, and time at the table matter so much in Danish food culture. Expect warmth, clarity, and flavors that linger — the kind that make you want to stay for one more glass.

Each Global Winter Series class includes:

• A guided wine flight;
• Four paired small bites featuring regional cheeses, accoutrements, and familiar winter snacks;
• A rich, educational tour of the city’s culinary traditions led through immersive storytelling from our Wedgewood cheese and wine experts;
• A take-home guide that blends recipes, cultural context, and historical influences; and
• Access to limited and seasonal wine and cheese selections curated specifically for that winter destination.