Oddbird International

Oddbird International On a mission to transform our drinking culture by crafting world-class wines, liberated from alcohol.

St. Regis Hotels & Resorts now serving Oddbird
24/08/2026

St. Regis Hotels & Resorts now serving Oddbird

Oddbird Aperitivo in Atlanta 🩵Thank you to everyone who joined us. We loved meeting you and sharing a glass together. A ...
13/08/2026

Oddbird Aperitivo in Atlanta 🩵

Thank you to everyone who joined us. We loved meeting you and sharing a glass together. A special thank you to our favorite place Delbar Restaurant for having us.

More Oddbird Aperitivos coming very soon across the US and Europe. As always, let us know where you’d like to see us next.

Atlanta, come hang out with us next week 🌀On August 5th, we’re hosting our very first Oddbird Aperitivo in Atlanta with ...
29/07/2026

Atlanta, come hang out with us next week 🌀

On August 5th, we’re hosting our very first Oddbird Aperitivo in Atlanta with Delbar Restaurant, a Michelin-recognized Middle Eastern restaurant founded by Fares Kargar and one of our favorite spots in the city.

We’ll be pouring Oddbird alongside bites from Delbar. Please note that spots are limited, so you need sign up through the link in bio to secure your spot.

📍Delbar Inman Park, Atlanta
📆 August 5th, 4:30pm–6:30pm
 🔗 Get your spot via the link in bio or send us a DM.

We’re so excited to see you!!!! 🥹

Shell we play? 🐚
15/07/2026

Shell we play? 🐚

The Oddbird Oyster, built by hand from papier-mâché with a hidden gem inside 🦪 Our official welcome to a season of cold ...
03/07/2026

The Oddbird Oyster, built by hand from papier-mâché with a hidden gem inside 🦪

Our official welcome to a season of cold bottles, long evenings, salt air and wine liberated from alcohol.

🔗 Shop your favorites all summer long at oddbird.com

18/06/2026

Which combo would you pick? 😌

10/06/2026

Where should we host next???

Hear us out: Sardine Pies + Blanc de Blancs🐟If you’ve never had one before, you’re in for a treat. Easy to make and even...
08/06/2026

Hear us out: Sardine Pies + Blanc de Blancs🐟

If you’ve never had one before, you’re in for a treat. Easy to make and even better with a cold glass of Oddbird Blanc de Blancs.

INGREDIENTS
- 8 small sardines, gutted and cleaned, heads and tails intact
- Approx. 350g all-butter puff pastry
- 1 egg
- 3tbsp sesame seeds
- Flaky sea salt
- Black pepper

For the filling:
- 25g butter
- 1 shallot, finely diced
- Zest of 1 lemon
- 2tbsp finely chopped parsley
- Pinch of chilli flakes

METHOD
Make the filling:
- Melt butter in a pan over low heat, add the shallot and cook gently for 5 mins until soft and translucent, but not coloured.
- Remove from heat and stir through lemon zest, parsley and chilli flakes.
- Season lightly with salt and pepper and leave to cool completely.

Prepare the pastry:
- Roll the pastry to about 3mm thick and cut into 16 rectangles. Keep chilled while assembling.

Assemble the pies:
- Stuff each sardine with a little of the filling and place it on a pastry rectangle. Put another pastry rectangle on top, leaving the head and tail exposed at either end. Press firmly to seal.
- ⁠Transfer to a baking paper lined baking tray and chill for 20 mins.

Bake:
- Heat the oven to 200C fan.
- Brush the pies generously with beaten egg. Sprinkle with sesame seeds, followed by a tiny pinch of flaky salt.
- ⁠Bake for 20-25 mins, until the pastry is deeply golden and crisp and sardines are cooked through.

Serve warm or at room temperature, with lemon wedges and a chilled glass of Oddbird Blanc de Blancs.

Hear us out: Sardine Pies + Blanc de Blancs 🐟If you’ve never had one before, you’re in for a treat. Easy to make and eve...
08/06/2026

Hear us out: Sardine Pies + Blanc de Blancs 🐟

If you’ve never had one before, you’re in for a treat. Easy to make and even better with a cold glass of Oddbird Blanc de Blancs. Here’s home to make it:

INGREDIENTS
- 8 small sardines, gutted and cleaned, heads and tails intact
- Approx. 350g all-butter puff pastry
- 1 egg
- 3tbsp sesame seeds
- Flaky sea salt
- Black pepper

For the filling:
- 25g butter
- 1 shallot, finely diced
- Zest of 1 lemon
- 2tbsp finely chopped parsley
- Pinch of chilli flakes

METHOD
Make the filling:
- Melt butter in a pan over low heat, add the shallot and cook gently for 5 mins until soft and translucent, but not coloured.
- Remove from heat and stir through lemon zest, parsley and chilli flakes.
- Season lightly with salt and pepper and leave to cool completely.

Prepare the pastry:
- Roll the pastry to about 3mm thick and cut into 16 rectangles. Keep chilled while assembling.

Assemble the pies:
- Stuff each sardine with a little of the filling and place it on a pastry rectangle. Put another pastry rectangle on top, leaving the head and tail exposed at either end. Press firmly to seal.
- ⁠Transfer to a baking paper lined baking tray and chill for 20 mins.

Bake:
- Heat the oven to 200C fan.
- Brush the pies generously with beaten egg. Sprinkle with sesame seeds, followed by a tiny pinch of flaky salt.
- ⁠Bake for 20-25 mins, until the pastry is deeply golden and crisp and sardines are cooked through.

Serve warm or at room temperature, with lemon wedges and a chilled glass of Oddbird Blanc de Blancs.

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Erik Dahlbergsgatan 14
Gothenburg
41124

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+4631224400

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