Julie Erck Overland: Redefining Holiday Menus with No/Low Pairings
Julie Erck Overland Image: NOLO Collective
Traditionally, Christmas in restaurants has always been about indulgence, full dining rooms, festive menus, and flowing wine and champagne. But I have noticed that the classic trio of wine pairings, mulled wine and champagne no longer defines the season for many guests. A growing health consciousness and curiosity around sobriety is changing expectations, and more people are choosing to lower their alcohol intake or skip it altogether.
I no longer see a no/low menu as a “nice to have.” It has become a strategic necessity. Guests expect complexity, craft, and knowledge in these drinks just as much as they do in wine. For me, the most memorable holiday menus are the ones that make everyone feel welcome at the table.
That is why I recently started working at NOLO Collective. We are a team of category experts redefining the non-alcoholic experience in the Nordics. We curate a diverse selection of premium non-alcoholic beverages from around the world, and I appreciate how our tailored solutions help restaurants whether it is creating distinctive drinks menus, hosting tastings, or training staff.
This holiday season I have been curating non-alcoholic pairings to match festive menus:
To start the evening service, I suggest Cardenau Sparkling Colombard, a crisp and elegant alternative to champagne from Gascony.
For Christmas lunch menus, Acala Winter Spiced is my go-to. It is a sparkling tea that gives a sophisticated twist on mulled wine with notes of dried plums and dark chocolate, perfect with duck.
For more complex pairings, Feral’s No. 3, a fermented beetroot drink with wild blueberries, oak, black pepper, and thyme, works beautifully with a heavy Christmas lunch. Gnista’s Italian red wine is another strong option, with the same tannic structure and aromatic depth as a classic red.
To end the evening, I like Sylva PADOUK. This small-batch, non-alcoholic dark spirit is crafted using sonic maturation, a pioneering method that draws depth and character from wood. The result is a warming drink with notes of smoked wood, dried fruit, and vanilla. Served neat, it mirrors the fireside feeling of aged spirits without the alcohol.
For me, these kinds of pairings prove that celebrating in restaurants does not have to mean alcohol. It is about flavor, ritual, and creating memorable experiences for every guest.
