Jacob Stokkebye

The Climb

Precision, palate, and professional seriousness are present from the start of Jacob Stokkebye’s career. In 1989, he began as co-founder at Danish Sommelier Association, entering the trade through a setting that demands exact service and a trained palate. That early foundation carried into Michelin-starred restaurants in France, where the cadence of fine dining sharpened his approach to technique, timing, and taste. He later served as private chef at Royal Family’s wine chateau in Cahors, a role that added another level of exactitude to an already exacting path. Since 2009, he has been winemaker and co-founder of By Stokkebye, bringing those earlier disciplines into a project of his own. The career reads as accumulation rather than reinvention: each step adding another layer to a practice grounded in patience, tradition, and a clear respect for how the work has been done before.

Today

At By Stokkebye in Nyborg, Jacob’s work is centered on a tactile, heritage-minded approach. The caviar and wine tastings are part of the offering, but the larger point is the method behind them — a deliberate return to older rhythms, limited dependence on modern shortcuts, and a focus on a style that stays measured and close to the material. The result is a house approach that favors texture, time, and a quiet confidence in preserved technique.

Signature

Jacob's signature wines include Liva, Frank, and Stella.

In Their Words “We make wine the way they did 60-70 years ago, in French wooden barrels. We do things the way they were done back then.” “We try to use as little machinery and electricity as we can.”

Recognition

By Stokkebye is organized around a traditional winemaking approach and caviar and wine tastings. The recognition here is not about theater or trend, but about continuity: a disciplined use of older technique to define an identity that is specific to the house.