Haut-Brion 1er Grand Cru Classé Pessac-Léognan, 2003

A lively Langhe blend of Barbera and Nebbiolo, combining juicy red cherry and raspberry with violet, fresh herbs and subtle spice. Supple and medium-bodied, with bright acidity, fine tannins and a refreshing finish, it’s an easygoing yet characterful Piedmont red. Enjoy with antipasti, cured meats, tomato-based pasta or roast chicken.

Xeniya Volosnikova

Marketing & Communications

Adelina Estate is a small Australian producer I really like, making wines that feel honest and full of personality. Introspect 2022 immediately caught my attention for its freshness and energy, with juicy red berries, a more red-fruit-driven profile, herbs and a lovely savoury touch. It has plenty of depth and finesse at the same time - exactly the kind of wine I enjoy coming back to.

Valeria Tenison

Independent sommelier and consultant

The 2021 Barbaresco from Produttori del Barbaresco is made from Nebbiolo and aged in large oak casks. Red cherry and raspberry meet roses and herbs. Juicy fruit, present tannin, and fresh acidity carry the long finish. I give it one to two hours of air and serve it at 16 degrees with game bird and mushrooms.

Florian Richter

Self-employed at Florian Fine Wine / Host at Vaux am Rhein

Now we are approaching the cold months and, not least, Christmas, and to me that means it’s time for a little more richness and power in the glass. Here you get a lovely Valpolicella with plenty of juicy cherries, red berries, and a delightful freshness that makes it incredibly easy to drink. A wine that is perfect for the cozy dinners of the season, and which I like to serve lightly chilled.

Mathias Thorstein Breinholt

Co-owner & Restaurant Manager Restaurant Domestic

St. Martin's Eve dinner doesn't have to be all about red wine! Weingut Georg Breuer Riesling Pfaffenwies 2024 is an elegant, dry Riesling from Rheingau with notes of citrus, ripe yellow fruit, and flowers. The wine's fresh acidity cuts beautifully through the richness of the duck and the full-bodied gravy, while the fruit pairs well with the caramelized potatoes and red cabbage. An exciting alternative to the classic red wine!

Andreas Kirkegaard Pazdecki

Restaurant Manager & Head Sommelier at Formel B