Håvard Flatland lives in the outskirts of western Norway, and tries to use this perspective in his wine writing.
His three years as sommelier at Park Hotel Vossevangen gave him a love for mature wines. He is a chef and a pastry chef, and divides his time between the plate and what’s in the glass.
His wine column in the local newspaper has been running for ten years, and he provides articles for both printed magazines and websites like Lars Carlberg’s Mosel Wine and Tim Atkin.
Even though he is a gentle character, he doesn’t mind stirring things up for the sake of debate. He believes in transparency, and the purifying properties of Riesling’s acidity.