From South African Syrah to Sauternes, db discovers what some of London’s top sommeliers will be drinking during the festive period. Picking wines to serve at Christmas can be fraught with challenges, especially if you work in the wine trade and are torn between trying to impress your guests while still serving some crowd-pleasing bottles. Roxane Dupuy, who heads up the wine lists at Jason and Irha Atherton’s restaurants, including the newly-opened Sael, said that she would be plumping for an aged pink Champagne to commence the festivities: “Bubbles are always present on my table at Christmas—it’s a tradition that keeps everyone in high spirits. This year, I’ve chosen a 1998 vintage Henriot Rosé, disgorged in 2004. It has evolved beautifully, with delightful notes of marzipan and dried roses. I can’t wait to pair it with some flambéed langoustines, which will complement the tender sweetness of the shellfish.” To pair with a decadent starter, Luxembourg-born Dupuy is sticking to France with a classic, but rare expression of Sauternes. “My best friend, the queen of foie gras, never fails to grace the table with a delectable terrine. This year, we also have a few promotions to celebrate, so we decided to indulge in a rare treat—a well-kept secret from Sauternes: the Château Pajot Enclave d’Yquem,” revealed Dupuy. “Hailing from the heart of the Yquem vineyard, this wine is no longer produced. The 1955 vintage, now a mature beauty, offers a rich, balanced profile with a mesmerising bouquet. I can already tell
This Article was originally published on The Drink Business - Wine
