Christmas Inspiration - brought to you by APL Media • Wednesday 12 November 2025


Festive cheers W


hen it comes to Christmas entertaining, one can tell a good host from a great


one by just their glass. Whether it’s a citrus aperitif to open the evening or a silky digestif to close it, the season calls for more than just prosecco. Jack Sotti, an award-winning


bartender and director of advocacy for Renais Gin, believes a great Christmas begins with fl avour that tells a story. “Much like its winemaking heritage, Renais is designed to be shared at a table with loved ones,” he says. A citrus fl avour profi le is an ideal palate-cleanser and starts an evening off with a bang. Furthermore, it’s a great bedfellow with fi sh dishes, prawn cocktail and fresh oysters. “Have it as a Martini, or if you’re feeling lazy just put the whole bottle in the freezer and serve it over ice with a fresh peel of lemon,” Jack advises.


A SPARKLING START The day must begin with a bang, so a top-notch champagne such as gold-medal-winning Henriot Brut Souverain — with its charming honeysuckle aromas and toasted brioche complexity — works really


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well with canapes, says David Kermode, a wine writer, broadcaster and senior judge at the International Wine & Spirit Competition. Rosé isn’t limited to the summer — it’s a year-round wine with great pairing potential; for a serious showstopper, serve the fi nest smoked salmon and horseradish with gold-medal- winning Château d’Esclans Garrus 2023, David says. This is a top wine from the Whispering Angel stable — a serious, fi ne-boned and gastronomic wine boasting the fi nest fruit, with delicate, fi lo-like layers of complexity. He recommends not


to serve it too cold, since the fl avour risks being suppressed. To follow the starter, Michele


Orbolato, head of wine and sake at Los Mochis and Juno Omakase, suggests going with a light- to medium-body white. “You need to be careful to match the richness of the dish, because a too-light white might result in being too watery. I’d then move to a red Pinot Noir, if you have a light main or heavier if you have beef.” For those who prefer to pace themselves, reaching for 6Percent’s Merlot, a delicate 6% ABV wine, allows one to sip through


multiple courses without the red going straight to your head.


From terroir-inspired gin to eco-conscious wines, we round up the most refi ned festive serves, and what to pair them with. Words: Meehika Barua


THE MAIN EVENT Turkey is the centrepiece of most Christmas dinners, and a classic that is beautiful with turkey is a Pinot Noir, says Wieteke Teppema, wine director at Brown’s Hotel. “Overall, a lighter style of red would complement turkey, so Beaujolais and Gamay work well, and northern Italian varieties such as Dolcetto and Barbera would also be fun.” Sustainability, too, has entered the luxury drinks conversation. Discarded Grape Skin Vodka, made from the leftovers from winemaking, has become quite the favourite of eco-conscious drinkers. Renais Gin is also made from upcycled wine-pressed grapes, and it’s the perfect gift to bring to a nature-minded host.“It has to feel like a treat. It must be beautiful, wrapped with care, and can’t be your standard, everyday bottle,” says Jack Sotti. Of course the liquid must be excellent, but you don’t have to splash out on mega-expensive stuff . “And fi nally the gift is not just the bottle — make it personal, do some research and add a little cocktail recipe to the Christmas card!”


Food & Drink • 13


PAIRING WHEN IN DOUBT, FOLLOW THE EXPERT RECOMMENDATIONS BELOW


THE SOMMELIER’S AND THE DRINK EXPERT’S CHRISTMAS


Seafood starters Pair a Gin Martini or fl avoured spritz with prawns or oysters. Gordon’s Spritz Edition mixers make cocktail-making as easy as uncorking a wine bottle.


Roast turkey A 6Percent Sauvignon Blanc or a Seachange Chardonnay. “My favourite wines to pair with turkey are fairly oaky Chardonnays with a bit of body” says Michele Orbolato.


Christmas pudding Try Discarded Grape Skin Vodka shaken into an elegant Espresso


Martini. The sweetness and depth mirror the dessert’s warm spice.


Cheese course Opt for a Bread & Butter Pinot Noir, lightly structured and the perfect segue into the nightcap hour.


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