Swedish sommelier Niklas Ödman leaves Ett Hem for new adventures
After 11 successful years as the acclaimed wine manager of the exclusive Ett Hem in Stockholm, Niklas Ödman has decided to take on new challenges.
“I was given free rein from the start to build up Ett Hem as a wine destination,” sommelier Niklas Ödman tells us, “and for that I thank the founder Jeanette Mix. It's among the best things I've done in my life, and the joy of being able to create a constantly changing wine list with only wines that I myself would want to drink has made me feel like a kid in a candy store.”
Niklas says that what has surprised him most during his years at Ett Hem is the guests' curiosity.
“The guests' recurring desire to try something new has been a strong driving force for me to continue to develop, both personally and professionally. It's like we've made a journey together.”
New chapters: wine imports and innovative wine glasses
Together with Fredrik Lundberg, a colleague from his student days in Grythyttan and co-owner of restaurant Babette, Niklas has started the wine import company Kran Vinhandel. The focus is on importing wines from a new wave of talented winemakers in classic regions.
“We will focus on the younger generation of winemakers from classic wine regions, mostly from Europe, and wines that you can work with. We don't want to sell luxury wines because there isn't money for that anymore.”
In addition to wine importing, Niklas is also involved in the development of innovative wine glasses through the company BOBO, in collaboration with chef Sebastian Gibrand and designer Fredrik Blom. Their vision is to create hand-blown, quality glasses – but only a few types?
“You don't need a glass for every grape variety as many claim. So for example we've developed one called ‘Steel,’ which is suitable for light, young, fruity wines, and one called ‘Oak,’ for full-bodied red and white wines. It feels exciting, and the glasses are already found at places like Daniel Berlin, Parcellas in Paris, and Stadshotellet Stockholm.”
Last question: what do you appreciate most and least in a sommelier when you yourself are a guest?
“The worst is a sommelier who tries to impress with knowledge he or she doesn't have. I appreciate honesty and humility. The most important thing is to be able to create a relaxed atmosphere and show a genuine desire to give the guest a good experience. You don't need to know every grape variety from Apulia, as long as you can convey your passion for wine and your desire to guide the guest correctly.”
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