Terroir
“Wine begins in the soil, not on the label.”
Sommelier · Wine Director
Wine is not justin the glass.
It's in the hands that tend, the soil that gives, the moment that shares.
F&B Manager, Skjolden Hotel · Sommelier & Wine Director
Skjolden, Sognefjorden.
About Pål
From Sogn to London. And back.
Pål Gøran Stolt-Larsen Pettersen has spent twenty years learning three things: where the wine comes from, how it tastes, and how to share it.
From the cellars of Noma in Copenhagen, to the rooms of Sketch in London. From Tango Bar & Kjøkken in Stavanger, to his own Tempo Vinbar in Sandnes. Six kitchens. Five cities. One conviction — that wine, in the end, is about people.
“It's never about the label. It's about the evening.”
Now he's back where it all began — at Skjolden Hotel, by the Sognefjord. Not a retreat. A choice.
It's never about the label. It's about the bottle — and the evening it's part of.
Certifications
- Certified Waiter (Fagbrev)
- Wine Director, Kulinarisk Akademi
- WSET — Wine & Spirit Education Trust
Career
The cellars that shaped a career.
- Now
Skjolden Hotel
F&B Manager
Skjolden, Inner Sogn · 2026–present
Back to the fjord. From early career to full responsibility — twenty years later, with the world's wine scenes in his suitcase.
Tempo Vinbar
Co-owner & Sommelier
Sandnes · 2022–2026
Co-founder of Tempo Vinbar in Sandnes. Built from scratch — one bottle, one guest, one evening at a time.
Tango Bar & Kjøkken
Restaurant Manager & Sommelier
Stavanger · ~10 years
Ten years at Stavanger's most celebrated fine dining. Quoted in VinePair on wine preferences and the local scene.
- Prestisje
Sketch
Sommelier
London, United Kingdom
Sommelier at one of London's most iconic Michelin complexes. Where the international perspective was opened.
- Prestisje
Noma
Sommelier
Copenhagen, Denmark
Sommelier at the restaurant that redefined Nordic gastronomy. Where the understanding of produce, terroir and precision was shaped.
Skjolden Hotel
Early career
Skjolden, Inner Sogn
Where it all began. Far from the noise. Close to the earth.
TERROIR · PRÉCISION · ÉLÉGANCE ·
Wine Philosophy
Terroir. Precision. Elegance.
Precision
“The right glass at the right moment requires knowledge — and instinct.”
Accessibility
“Good wine shouldn't be intimidating. It should be a door in.”
My cup of tea
01France · Côte d'Or
Burgundy
“Where Pinot Noir and Chardonnay reach their zenith.”
No region speaks the language of terroir louder than Burgundy. From the sharp limestone of Chablis to the grand cru vineyards of the Côte d'Or, every village carries its own signature. Two vineyards 200 metres apart can taste like two different worlds. This isn't about the grape. It's about the soil the grape grew in.
Key grapes
- Pinot Noir
- Chardonnay
- Gevrey-Chambertin
- Meursault
- Chablis
Services
Services and collaboration.
Wine Courses
Tailored courses for companies and individuals. At home, at the hotel, or in the cellar.
Talks & Lectures
Talks on wine, food and culture — with stories from the kitchens of Noma, Sketch and Tango.
Private Wine Events
Private wine experiences — from four people around a table to weddings by the fjord.
Wine Consulting
Wine lists, procurement and profile for restaurants that mean it.
Private Sommelier Service
Sommelier for one evening. Your home. Your occasion.
“In Stavanger, we are more classic. Champagne, red and white Burgundy, and German Riesling are all popular. Right now, the things I find most interesting are South African whites and reds, and Austrian Pinot Noir.”
Pål Gøran Stolt-Larsen Pettersen
Read the article on VinePair
Skjolden Hotel
Where the fjord ends and the road begins.
Skjolden is not a place you end up. It's a place you choose.
As F&B Manager at Skjolden Hotel, Pål is responsible for the entire food and beverage experience by the fjord. Wine list, procurement, hospitality, guests — everything he spent twenty years learning, gathered in one place.
Tempo Vinbar · Sandnes · 2022–2026
Four years. One bar. A thousand evenings.
From 2022 to 2026, Pål ran Tempo Vinbar in Sandnes. Built from scratch — one bottle, one guest, one evening at a time. Some chapters aren't endings. They're proof.
Contact
Get in touch
For events, wine courses, consulting — or a conversation about wine.