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First up is Spark, a sparkling wine from England. The base: black and green tea. Blackcurrant and strawberry add juicy fruitiness, while an apricot-based fruit wine provides a touch of excitement. A hint of cayenne pepper gives the finish a slightly spicy kick – warming the palate and sharpening the senses.

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In recent weeks, I've rarely been able to surprise so many people with a drink as I have with Arensbak Red. As a reminder: the base is fermented Pu-erh tea, blended with aronia berry, cherry, mushroom, and other components. The result is dark, earthy, red-fruited, and has a subtle bitterness. For me, it's the perfect accompaniment to game, mushroom dishes, and robust red pasta.

Like a digestif, this red Proxy dissolves the lingering aftertaste of a large meal, and it also pairs exceptionally well with dishes featuring roasted aromas. Here, too, fermented black tea forms the base; juices from Norway and oak wood contribute its multifaceted complexity. A glass that doesn't end the evening, but rather allows it to gently fade away.