A very Naked Christmas

Between October and December, Australians crack open around 160 million bottles of wine. But thanks to Angels like you, buying direct from winemakers means households can spend around 30% less – saving roughly $522 million nationwide – while putting those dollars back into the hands that grow, crush, and craft the wine.

Those savings are enough to buy 13 million Christmas hams, deck 5.2 million trees, or cover 1.7 million return flights home for family reunions. 

The real gift? Your support lifts up local winemakers who’ve battled rising costs, natural disasters, and tough markets – all while keeping incredible wine flowing to your glass.

Thanks for backing local – it really matters.

Here’s a festive idea that actually makes sense – gift a bottle of Naked wine and let everyone add a little wine tag with something they love about the recipient. Works for staff, family and friends… and everyone gets Naked together! You can find the tags right here.

Ever had friends drop by and you don't have a chilled bottle of wine ready? We've all been there. Is it even safe to pop a drop in the freezer? We've got the answers and the ultimate - and fastest - way to cool your wine (and avoid a wine slushie).

Bring wine anywhere, spill-free! This hack keeps your bottles safe on the go!

"My Christmas dessert is my contribution each year for our family lunch. I really don’t like Christmas pudding so I opted to be dessert maker years ago and the position has stuck... which is easier said than done with two bossy sisters to contend with. Lots of fresh fruit is the key and anything can work - but my fave is definitely peaches and strawberries."

Trifle

· 150g sponge cake or trifle sponge fingers

· 150ml Sweet Sherry (Cream Sherry is great or for an extra punch, use Cointreau)

· 5 large fresh peaches, stoned, peeled and cut into slices (reserve some slices for the decoration)

· 150g fresh or frozen strawberries (reserve some for the decoration)

· 1 litre custard made with full fat milk and custard powder

Cream Topping

· 500ml marscapone

· 6 tablespoons icing sugar

· 1 tablespoon Cream Sherry

Directions

Step 1 Line a large glass trifle bowl with the cake/s; drizzle over the sherry, making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen strawberries and peach slices, leaving some for decoration.

Step 2 Make the custard according to the instructions on the tin, allow the custard to cool slightly, then pour over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin from forming.)

Step 3 Pour the marscapone into a bowl, add the icing sugar and sherry. Whip until it holds soft peaks and then spoon over the set and cold custard.

Step 4 Decorate the trifle with fresh strawberries, peach slices and the biscuits. Cover with cling-film and refrigerate until you need to serve it. I add some toasted flaked almonds on top too.

Rosé with an extra zing… how to keep things crisp and festive.

You had us at gooey.

· 1 wheel baked brie or camembert

· 2 tbsp blueberry jam

· 1 1/2 tbsp white wine (we used Chardonnay)

· 1 tbsp chopped walnuts

· 1 tsp fresh thyme

· Baguette, for serving

· Blackberries & blueberries, for serving

1. Add a wheel of brie or camembert to a round, oven safe dish.

2. In a small bowl mix jam, wine, and half the thyme.

3. Top cheese with jam mixture.

4. Air fry at 160 degrees (celsius) for nine minutes.

5. Serve on a platter with bread and berries.

6. Top cheese with chopped walnuts and remaining thyme. Enjoy alongside the rest of the white wine

“A month or so before Christmas, the plans always start with 'who is bringing what'. The invites always go out with: Ham - Paul Byron (pictured), before anyone else has a chance. A few days before Christmas Day, Paul puts on festive music and sets up his ingredients: the brown sugar in a big bowl, honey warmed so it pours in slow ribbons, orange zest (grated) and a splash of something boozy (for depth). He scores the fat in neat diamonds, pressing cloves into each cross.

On Christmas Day, people would wander in, pretending to “help”.

“You need a hand, Paul?” "Nope.” “Just checking on you, Paul…” “OK.” “Do you want me to taste the glaze?” “Nice try.”

He bastes every twenty minutes, oven door opening. Each time, at least one person is standing there with wide eyes, muttering, “Oh my God,” like it is a religious experience.

When you finally get to taste it… it’s all worth it.”

“Our Christmas tradition for over 25 years is prime rib cooked by fellow USA Naked winemaker and ex-Penfolds winemaker, Mick Schroeter. Our families always get together. The prime rib is accompanied by many Naked Wines and always a few older vintage wines that we made back in our Penfolds winemaking days. This past year it was the first vintage of Penfolds Clare Estate. Still very youthful… like us!!” - Daryl Groom

“Every year I make my festive salad wreath. It's a little cliché but feels so festive, and it doesn't feel like Christmas without it. I love to serve this alongside seared Beef fillet with potato gratin. I like to cook the beef on the BBQ, which gives the meat a gorgeous crust, adds a little smokiness, and keeps it tender and juicy. Of course, no Christmas menu is complete without wine. The Dunnolly Pinot Noir goes perfectly with this recipe.” 

We’re seeing Naked bottles everywhere this season – on tables, under trees, even in Santa’s hands – and we love it. Snap your festive moments with your Naked wines, coolers, tumblers, BYO goodies, and share them using #AVeryNakedChristmas + tag @nakedwines.

You’ll go in the draw to win exclusive Naked merch – one winner every week until Dec 15th. Enter as often as you like! We’ll feature our faves on the big Cheers to You Christmas wall too.

“The Dolan family must have Christmas Terrine.I learnt this recipe from my Dad, never written down… just learned by observation and maybe osmosis. Essentially, the ingredients are just: pork and chicken mince, pistachio nuts, cornichons, herbs, a very good splash of brandy… and most importantly, it’s all wrapped up in thick slices of smoked Barossa bacon. It pairs well with pretty much any Christmas Day wine on the table, but perhaps best with a Dolan & Dunn Shiraz Grenache. (Rated 99% by Angels.) Enjoy!”

1. Preparation:

Mix the pork and chicken mince with pistachios, chopped cornichons, herbs, and a good splash of brandy. Season generously with salt, pepper, and any extra spices your family likes (nutmeg, allspice, thyme, parsley).

2. Assembly:

Line a terrine mold or loaf pan with the smoked bacon slices, leaving enough overhang to wrap the top. Pack the meat mixture in tightly, layering evenly. Fold the bacon over the top to enclose the filling.

3. Cooking:

Cover the terrine with foil or a lid. Place in a larger baking dish and fill with hot water halfway up the sides (bain-marie). Bake slowly at around 160°C for 1-2 hours, until the internal temperature reaches ~70°C

4. Cooling & Serving:

Let the terrine cool to room temperature, then refrigerate for several hours or overnight. This helps it set and develop flavours. Slice thickly and serve with pickles, mustard, bread, and, of course, wine.

“For Jill and I, Christmas this year in the Sorby Adams’ home will be huge, with 30+ guests in all and across three generations. I’m probably most known for my wood-fired bread. It starts with a 36-hour sourdough fermentation, and I fire up the outdoor oven on Christmas Eve. The loaves are then baked at dawn, just before the house erupts into Christmas morning chaos.

Carving the Christmas ham is also my specialty while enjoying a glass of Eden Valley Riesling and fending off the eager kids!

One dish that is a hands-down favourite among my three children - Angus, Digby, and Sally - is a side of Mount Pleasant smoked salmon, served with Barossa caperberries and Paris Creek Farms Quark cheese. This year, we'll pair it with our new Penfield Farm Pinot Gris 2025. I'll be sure to post a photo of the dish for the Angels!

Another beloved dish is a leg of local Hutton Vale lamb, slow-cooked over Weber coals. It tends to be especially popular with the older guests, and with a glass of our Celestial Sphere Barossa Shiraz 2022 to enjoy alongside it.

Now, as for disaster dishes? That title goes to desserts - especially my pavlova. Just imagine everything that can go wrong with a pav, and that’s my experience!

To wrap up the day, one of my personal favourites is the evening toastie: leftover ham on wood-fired bread with a bitey cheddar. I’ll serve it with a glass of The Couch Cab Sauv 2022 to celebrate surviving another Sorby Adams’ family Christmas.”