Gustav Bundgaard

Instructor at the Danish Sommelier education in France, opening & decanting, calculation & sales, wine list setup, mock exams & exams.

I actually think I started in the industry because I wanted to be a chef, but I quickly realized that wasn't what I wanted, and after that, my interest in wine slowly began to grow. Then I spent 6 months in Sydney, Australia, where I worked almost every day to really get the hang of the profession.
After that, I returned home to a couple of different positions as manager, assistant restaurant manager, then restaurant manager at Kokkedal Castle, followed by a year at restaurant Salon in Bredgade, and finally now, the owner of a French wine bar in the center of Copenhagen called R vinbar. Here, our focus is clearly Burgundy. However, we have wines from most of Europe and, of course, a bit from overseas as well. I have been part of the wine bar since 2021, and it's absolutely fantastic. R vinbar is actually one of Copenhagen's first wine bars, with a wine menu that clearly reflects my taste, with most of the wines being very classic in their expression.
I also spend quite a bit of time as an instructor at the Danish Sommelier education, where I have the opportunity to share my knowledge and stay sharp, while also building a lot of relationships with people in the field.