/public_content/features/articles/b/spotlight/posts/spotlight-stockholmBeer and schnapps have long been Stockholm&#39;s beverages of choice, but wine is becoming increasingly important. Sommeliers Klas Ljungquist, Erin Stockton, Totte Steneby, Anna R&#246;nngren, Fredrik Horn, and Robert Andersson talk about the industry in theiren-USTelligent Community 13https://www.guildsomm.com/public_content/features/articles/b/spotlight/posts/spotlight-stockholmTue, 14 Nov 2017 18:41:17 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:3799c0cf-b8b0-4e3d-aa42-a6c950b33266Miquel Hudin0<p>Met Fredrik when doing my Certified. Sharp fellow that was hard not to respect in terms of knowledge and ability.</p> <p>I think one of the most interesting bits in this is the comment on the swing away from &quot;natural&quot; wine. We&#39;re seeing it in Spain as well given that too many sommeliers are tired of the fail rate on the wines and the selling point for normal consumers just isn&#39;t there. I realize that people will point to the two or three natbars in Barcelona as specious proof of a larger trend but overall, it&#39;s very, very niche and the focus on quality artisan producers is much more important.</p><img src="https://www.guildsomm.com/aggbug?PostID=16681&AppID=322&AppType=Weblog&ContentType=0" width="1" height="1">