Lister

By Kenneth Praefke

Translated by Anders Knudsen

His tongue is used to tasting the most expensive drops but today Asbjørn – who is a trained sommelier – has agreed to replace the classy surroundings at restaurants such as Prèmisse in Copenhagen and Sketch in London with the dusty camp site at Roskilde Festival.

“The drinks are cheap so it’s not about great Bourgogne, but about great quantities,” a smiling Asbjørn explains, before he starts on the ten classic Roskilde drinks that are served by the festival guests.

The joy of the carton

“Nice colour. It smells of berries, eucalyptus and pepper. A powerful red wine with a slight tannin bite in the end,” Asbjørn describes, while holding a Spanish carton of red wine and taking in the aftertaste.

Carton red wine is a Roskilde classic but the cheap, mass produced wine does not excite the expert’s sensitive taste buds. When the glass is filled with rosé wine, Asbjørn is not enthusiastic either.

“It smells like kindergarten fruit syrup mixed with too much water. And it’s a bit grassy.”

Specialities from Switzerland

In a camp with four Swiss guys, Asbjørn is presented with two specialities brought along from Switzerland. A grappa-like snaps and the second bitter of the day.

“It’s considerably sweeter than the Fernet Branca I tasted earlier – has a more powerful aftertaste and not the same freshness and balance. I don’t think that it’s a very good drink,” a disgusted Asbjørn says.

A good handful of drinks later, the Roskilde tasting ends with a beer bong that delights the expert.

“I’m actually feeling very good right now,” Asbjørn laughs.

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