Molly Pepper Steemson has kindly taken the Christmas reins for December to create our most nostalgic and romantic wine case yet. Molly’s journey into wine has come via Michelin starred Brat and Margot Henderson’s secret foodie enclave, Rochelle Canteen. Now Molly finds herself “head of wine” at the currently booked out Sessions Art Club in Farringdon, London. For Oranj, she’s curated a case that’s meant to be enjoyed by everyone over the Christmas period.

When Molly mentioned that Jonny Gent, Sessions Art Club’s founder and acclaimed artist, was happy to create a painting that we could share with you in a poster format, it felt like Christmas morning. In his studio below the restaurant floor of the old SAC building, Jonny blurs the lines between restaurant and artistic practice. Used table tops and restaurant ephemera are taken down to the studio, disfigured, sketched on, and painted on, en route to being miraculously transformed into works of art.

Artist Jonny Gent (Born 1976, lives and works in London) is a painter & restaurateur. His work has been exhibited widely throughout the world including Edinburghs Scottish National Gallery, The Freud Museum, Liverpool Museum, The Saatchi Gallery, and he has held several solo shows in Los Angeles, New York & London. Gent is also the founder of Cabin Studio - a hospitality group that creates spaces built on the pillars of art, food and music - mirroring the practice and ethos of his Highland studio retreat. 

Description: This is Lucie’s own project making sparkling wine using the traditional method (and zero dosage) from half a hectare of Pinot Noir in Chablis. Chablis is geographically and geologically incredibly close to Champagne, so expect a cool, elegant, celebratory bottle of bubbly wine. The region is also known almost exclusively for dry, still Chardonnay, so it’s something unusual and classic at the same time. One to impress grandparents, girlfriends and weird uncles alike.

Tasting Notes: Fresh fruits (apples, berries) with a little nuttiness and beautiful gentle bubbles.

Food Pairing: This is the wine to turn up with (already chilled, thanks) to a party - it’s a perfect Christmas aperitif. If you insist on eating whilst drinking it, something salty would be best. Cheese, or a very salty crisp.

Preparation: Chill well so you don’t have to bother with an ice bucket - it shouldn’t last you long enough to need one.

Description: Elio Sandri’s Barbera is both a drinkable and serious red wine from Barolo country - a balance that’s not always common, especially in Piemonte. It’s full bodied but has gentle tannins and has a freshness that can sometimes be lacking when choosing ‘Christmas’ reds. Sandri uprooted his prestigious Nebbiolo vines to plant Barbera so it’s something particularly special. It’s a small production, and spends 8 months in oak barrels before bottling.

Tasting Notes: Currant-y, chocolatey, juicy and bright.

Food Pairing: Drinking with goose or turkey and redcurrant jelly is a little obvious, but would work perfectly. A good one for the ‘after dinner sitting around the table sharing a bar of fancy dark chocolate’ of course, too.

Wine Preparation: Don’t make the mistake of serving this wine at room temperature - Christmastime rooms tend to be hot (fires, candles, heated arguments etc.) so keep the wine in the fridge and take it out an hour before you might want to drink it, you could even open it then, too.

Description: Port is the most christmassy drink I can possibly think of, and this is no exception. Niepoort Ruby is more approachable than some of their older, more tannic options, and a brilliant gateway-Port. It is still, however, incredibly traditional: the grapes are foot-trodden in Lagares and the wine is aged in large wooden vats. Port also keeps well once it’s been opened, so you could have a mince pie and a glass of Port every afternoon for a week.

Tasting Notes: Bold, dark red fruit and mellow. Father Christmas in a bottle.

Food Pairing: This is not a suggestion, but a direction: Invite two or three friends over, buying the same number of eccles cakes as there are people. Place the eccles cakes on a board, with a sharp knife, and a large slice of hard cheese. Light candles, drink Port, and set the world to rights. This is a tradition started with my friends Abi and Joseph last year and is one that we will carry on for as long as we possibly can. A proper festivity.

Wine Preparation: No need to decant this one (the bottle is too pretty anyway). Serve just below room temperature (perhaps store in a downstairs bathroom or, like I do, under the bed).