Wine as Important as a Chef’s Knife

“Consistent temperature is the key in a wine cellar – and that’s provided by a cooling unit.”

Trond Moi, chef and sommelier 

Beneath the hallway of his family home in Kristiansand, Trond Moi has built a concrete wine cellar filled with treasures — including Amarone from Masi. His collection spans trusted favourites, more experimental wines, and bottles acquired through years of experience and curiosity.

Trond regularly purchases wine at auctions abroad, such as in Copenhagen and Aarhus, and often orders from Vinmonopolet’s special selection. Among his many professional roles, Trond Moi is also a trained sommelier — and wine plays a central role in his life.

“To me, wine is one of life’s essential ingredients. Behind the flavour lies remarkable craftsmanship. Food and wine elevate each other; the pairing is indispensable. Wine is as essential as a chef’s knife. You can misuse a knife — or wine — but that’s not the point. Used correctly, wine is a tool that brings out something truly good.”

In Trond’s wine cellar at home, the temperature naturally ranges from about 8°C in winter to 18–19°C in summer. While this works, it is not ideal for long-term storage. By using a cooling unit during the warmer months, from May through August, the temperature can be stabilised at a consistent 14°C.

“A cooling unit is invaluable. A steady 13–15°C can turn almost any room into an excellent wine cellar. It’s the most cost-effective way to create proper wine storage. That’s how we did it at Bølgen & Moi in Ny-Hellesund. We chose a Norcool cooling unit — I like to work with them, and they deliver quality.”

In the restaurant’s wine room, the temperature is kept at a constant 14°C — a level Trond considers ideal for both red and white wines. Red wine reaches the perfect serving temperature after standing on the table for a few minutes, while white wine is lightly chilled before serving.

Original text (Norwegian) and photo: Eva Kylland