the person behind
Hi — I’m Louise
Grapey Minds is me — Louise Mosgaard, a DipWSET-qualified wine and spirits educator based in Denmark. A teacher and an unrepentant nerd, I’m happiest in the moment something finally clicks and a whole world opens up in the glass.
I came to wine the long way round, and I’ve made it my job to help other people fall down the same rabbit hole — just with a map this time.
DipWSET · WSET Level 3 Spirits
how I got here
The long way round to the glass
I came to wine sideways. I first trained as a historian — a master’s in history, Nordic and Italian literature from Aarhus University — and though I never worked as one, that academic, get-to-the-bottom-of-it approach never left me. It’s still how I think about a glass of wine.
After years as a wine merchant, I realised I didn’t want to sell bottles — I wanted to help people understand what’s in them. Teaching has always been part of my life: I’ve taught Italian cooking and language since I was eighteen, standing in on my father’s cultural trips to Italy.
Today, Grapey Minds is where all of that comes together — wine, spirits, and the pleasure of finally getting it.
how I teach
Understanding, not memorising
The why, not the list
I care less about reciting producers and regions, more about why a wine or whisky tastes the way it does.
Tasting technique first
A systematic way to read structure and trust your own palate — the skill everything else is built on.
Follow the dopamine
ADHD brain here — so I teach the way mine actually works: clear, structured, and built around following the dopamine rather than fighting it. Turns out that’s just good teaching for everyone.
the credentials
Qualified, and still learning
The letters after my name mean I’ve done the deep, technical work — but the part I’m proudest of is that I never stopped being a student myself.
DipWSET
The WSET Diploma: the top WSET qualification in wine, and years of deep study in wine, viticulture, business and the science behind the bottle.
WSET Level 3 · Spirits
The highest WSET qualification in spirits, with a particular soft spot for whisky and how it’s made.
Years in the trade
Before teaching, I spent years as a wine merchant, so I know the industry from the shop floor as well as the classroom.
off the clock
A few things I love
A gin & tonic on an ordinary Tuesday, and pasta made from scratch.
A tiny garden I tend like it’s a small farm — chaotically, of course — and a growing pile of half-finished watercolours.
Packed bookshelves in every room: wine books, fiction (including my Harry Potter collection in three languages), and cookbooks.
Ready to understand what’s in your glass?
Start free with the Whisky School, browse the courses, or just say hello.