{"id":18267,"date":"2024-04-25T12:37:07","date_gmt":"2024-04-25T10:37:07","guid":{"rendered":"https:\/\/vinkompassen.se\/?post_type=medarbetare&p=18267"},"modified":"2024-04-25T12:37:08","modified_gmt":"2024-04-25T10:37:08","slug":"jesper-wictor","status":"publish","type":"medarbetare","link":"https:\/\/new.vinkompassen.se\/medarbetare\/jesper-wictor\/","title":{"rendered":"Jesper Wictor"},"content":{"rendered":"\n

Intresset f\u00f6r dryck uppstod i barndomshemmet d\u00e4r ett konstant fl\u00f6de av dofter sv\u00e4vade ut fr\u00e5n k\u00f6ket och landade bekv\u00e4mt i den mottagliga pojkens doftorgan. \u00d6det tog honom till sommelierutbildningen i Grythyttan och resten \u00e4r fermenterad historia.<\/p>\n\n\n\n

Har nog alltid sett mig sj\u00e4lv som en \u00f6de \u00f6 i dammen av skribenter och sommelierer eftersom jag slirar in fr\u00e5n ytterkanten och integrerar allt fr\u00e5n popul\u00e4rkultur till humor i mina recensioner och texter utan att tumma p\u00e5 respekten f\u00f6r hantverket. L\u00e4saren ska direkt f\u00f6rst\u00e5 att det \u00e4r undertecknad som snickrat recensionerna samt f\u00e5 en tydlig k\u00e4nsla f\u00f6r vad jag tycker om vinet. F\u00f6r att f\u00e5 orden att fl\u00f6da ska vinet ber\u00f6rt mig d\u00e4r vin ska ber\u00f6ra, trots tiotusentalet provade viner tar nyfikenheten fortfarande mig till nya flytande upplevelser med g\u00e5shud som slutresultat.<\/p>\n\n\n\n

Jag \u00e4lskar viner som sprakar och knakar fr\u00e5n vin-jordklotets alla h\u00f6rn men i k\u00e4llaren dominerar Jura, Bourgogne, Champagne, Piemonte och Toscana. <\/p>\n\n\n\n

Bortsett fr\u00e5n Systembolaget har jag arbetat i branschens alla h\u00f6rn men sen 2018 har det varit content, recensioner och marknadsf\u00f6ring som renderat mat p\u00e5 middagsbordet. Mina ord har bland annat avverkat Vinklubben i Norden, Aller Media, Munsk\u00e4nkarnas tidning Vinos och Sveriges svar p\u00e5 Noble Rot – T\u00f6rst. <\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Intresset f\u00f6r dryck uppstod i barndomshemmet d\u00e4r ett konstant fl\u00f6de av dofter sv\u00e4vade ut fr\u00e5n k\u00f6ket och landade bekv\u00e4mt i den mottagliga pojkens doftorgan. \u00d6det tog honom till sommelierutbildningen i Grythyttan och resten \u00e4r fermenterad historia. Har nog alltid sett mig sj\u00e4lv som en \u00f6de \u00f6 i dammen av skribenter och sommelierer eftersom jag slirar in […]<\/p>\n","protected":false},"featured_media":18405,"template":"","class_list":["post-18267","medarbetare","type-medarbetare","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nJesper Wictor - Vinkompassen<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/spritkompassen.se\/medarbetare\/jesper-wictor\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jesper Wictor - Vinkompassen\" \/>\n<meta property=\"og:description\" content=\"Intresset f\u00f6r dryck uppstod i barndomshemmet d\u00e4r ett konstant fl\u00f6de av dofter sv\u00e4vade ut fr\u00e5n k\u00f6ket och landade bekv\u00e4mt i den mottagliga pojkens doftorgan. \u00d6det tog honom till sommelierutbildningen i Grythyttan och resten \u00e4r fermenterad historia. 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