I don't understand, but I respect people that can sit and drink Coche-Dury in their left hand, and Axel Prüfer in their right hand. I can understand why they still find [the former wine] interesting, but for me it was something that I'd let go of completely. I couldn't have moved to only working with natural wine without letting go of that other part. - Mads Kleppe Mads Kleppe is the gravel-voiced Norwegian sommelier responsible for radicalizing the natural wine program at renowned Copenhagen restaurant Noma throughout the 2010s. Upon taking over in 2009 from earlier sommelier Pontus Eloffson (who had already begun emphasizing biodynamic and natural wines), Kleppe soon began championing the entirely unsulfited and unfiltered work of winemakers including Franz Strohmeier, Laureanno Serres, Anthony Tortul, Christian Tschida, Tom Lubbe, and Axel Prüfer. Arguably more than anyone else in Noma’s wine lineage, Kleppe is responsible for what in natural wine circles is often referred to as “the Noma effect”: the phenomenon by which the famous restaurant’s imprimatur encouraged an unprecedented acceptance of - and enthusiasm for - natural wines previously deemed controversial among high-end restaurant buyers and clients alike. Kleppe initially followed a classical sommelier career path, working at Oslo Michelin-two-starred restaurant Bagatelle, while participating actively in sommelier competitions. He cites early encounters with Mâconnais vigneron Julien Guillot and then-burgeoning Etna star Frank Cornelissen (both in 2003) with sparking his initial interest in natural wine; upon moving to Copenhagen to work at Noma in 2009, he pursued the subject alongside peers in the Danish wine scene of the era, including Sune Rosforth and Anders Frederik Steen. Throughout his career at Noma, Kleppe made a habit of traveling to visit winemakers on his days off. Since leaving Noma in 2022, Kleppe has relocated to Tbilisi, where earlier this year he began work as the beverage director for Temur Ugulava’s vast Adjara restaurant group, which encompasses dozens of hotels, restaurants, and nightclubs, in addition to its Tbilisi flagship, the five-star Stamba Hotel. I first met Kleppe in Copenhagen in 2021, when a chance meeting at Den Vandrette led to an unforgettable two-day bicycle tour of many of the Danish capital’s finest natural wine spots. I also owe to Kleppe two sublime visits to Noma before the end of his tenure there. We recorded this episode in mid-May in the private dining room of Copenhagen restaurant Barr, which inhabits the dockside building that previously housed Noma. Check out the episode for Kleppe’s recollections of serving natural wine to U2; his favorite Georgian hangover cures; and why, within his peculiar synesthetic approach to wine mnemonics, “soup” is a color. Aaron This is a free episode of the NOT DRINKING POISON podcast. For access to all the episodes - plus reams of vigneron interviews, reports, restaurant reviews, commentary, and more - please subscribe! FURTHER READING & LISTENING Ep. 24: Sune RosforthEp. 25: Anders Frederick SteenEp. 26: Martin Ho of PompetteEp. 27: Riccardo Marcon of Barabba Alice Feiring’s splendid July feature on Mads Kleppe. Noma’s Mixed Message Podcast Series IV: Copenhagen Natural Wine Chronicles, Part I Podcast Series III: Les Emigré(e)s - Expat Natural Winemakers in France, Part IPodcast Series III: Les Emigré(e)s - Expat Natural Winemakers in France, Part II Podcast Series II: Contemporary Paris Natural Wine, Part IPodcast Series II: Contemporary Paris Natural Wine, Part II Podcast Series I: Paris Natural Wine Lifers, Part IPodcast Series I: Paris Natural Wine Lifers, Part II This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit notdrinkingpoison.substack.com/subscribe