Wine and canapé pairing – 6 great combinations

We are just getting set for today’s tasting which we are holding at Emma’s kitchen in Twyford, Berkshire.

This is the 3rd tasting we have hosted there so we are always careful to show new wines and fresh canapé ideas.

The line up for this wine tasting:

  1. Sacchetto Pinot Brut Spumante (Italy)
  2. Casas del Bosque Sauvignon Blanc (Chile)
  3. Cape Chamonix Unoaked Chardonnay (South Africa)
  4. Arndorfer Gruner Veltliner (Austria)
  5. Santiago Pinot Noir (Chile)
  6. Saint Cirice Grenache (France)
  7. Casas del Bosque Syrah Gran Reserva (Chile)

Yes, a large showing of Chilean wines, but they offer such great value and are so approachable that it’s a joy to show them at our tastings.

Then on to the food pairings, we offer the bubbly as an aperitif and don’t have a canapé for that wine.

  • Sauvignon Blanc – high in acidity and pairs brilliantly with cheese – especially Goat’s Cheese.
  • Chardonnay – it’s soft and rich but doesn’t want massive flavours – meaty fish or white meat with herbs not spices.
  • Gruner Veltliner – a wonderful food wine and all hold up to asian flavours and spice.
  • Pinot Noir – fruity wine needs fruity food, but not too heavy.  Apparently you shouldn’t pair wine with egg but this goes so well with a Spanish style Omelette with smoked Paprika.
  • Grenache – lovely unctuous fruit will pair perfectly with moroccan lamb
  • Syrah – peppery in nature but ours is big and rich and will be our cheeseboard finisher

So there we have it.  Just time to do the shopping, prep and then hit the road!

 

Recipe Collection – Strawberry Salami Canapé

Possibly the most unusual canapés I have ever invented, but it was tried and tested at our South African wine tasting in June 2018 and it went down a storm!
We called it: ‘Coppetta di Salami with infused Balsamic Strawberry, Cream Cheese’
Ingredients:
  • Salami – make it a nice one
  • Seasonal, fresh British Strawberries
  • Fresh Basil
  • Cream Cheese
  • Fresh Chives
  • Balsamic Vinegar

Method:

As always, if you have time and you are not responsible for anything other than cooking, pour yourself a nice glass of wine – I’m thinking my fridge door favourite Chenin Blanc from the Blockhead Estate.

Now, put your glass down and slice your strawberries – I would say thick slices (4-5mm thick) and allow one slice per canapé.  Pop them in a sterilised jam jar, Kilner jar or plastic tub and pour in enough vinegar to cover.  This is great if you leave it for an hour or so as the strawberries really take on the vinegar and change texture completely.

Pre-heat the oven to around 170 degrees, around 160 if you are fan assisted.

Edgebaston Syrah / Mourvedre / Tannat 'The Pepper Pot'

Edgebaston Pepper Pot

Blockhead Estate Chenin Blanc

This is my favourite bit.  Take a mini muffin tray, the ones with 24 cups, and grease.  Place your Salami piece by piece in each cup, pinching the sides and folding in as uniformly as possible.  You’ll find your rhythm.  Once the tray is full take small pieces of tinfoil and scrunch into a ball.  Place a little ball in each Salami cup.  Place in the oven for 6 minutes.

 

When you remove the cups they should have set in the cup shape and you can take them out and lave to cool on a rack.  Repeat until you have enough cups.

Mix your cream cheese with your chopped chives.  Slice up your basil and assemble once the Salami is cold.  A dollop of cheese, a slice of Strawberry and a piece of basil – however you see fit

For this canapé I would highly recommend a spicy Shiraz base – we showed it with Edgebaston Pepper Pot and it worked a treat!

Next wine and canapé pairing event:

Measure for Measure –  a harmonious pairing of music and wine – 19th October 2018

 

 

Recipe Collection – Teriyaki Salmon Skewers

My favourite BBQ starter, sorry Chippolatas you’re last year’s flavour!

teriyaki
ˌtɛrɪˈjɑːki
noun
  1. a Japanese dish consisting of fish or meat marinated in soy sauce and grilled.
    • a mixture of soy sauce, sake, ginger, and other flavourings, used in Japanese cooking as a marinade or glaze for fish or meat dishes.
I basically do a sweep of the ‘oriental section’ of my cupboard.  You can buy Teriyaki sauce, but it’s more fun to make your own, and use up those bottles that are cluttering the cupboard and nearing their sell-by date.
I like to marinate the salmon for an hour-ish before cooking.
Suggested Ingredients:teriyaki salmon
  • Soy sauce – light or medium – a good glug
  • Rice wine vinegar – a medium glug
  • Oyster sauce – a dollop
  • Sesame oil – a few drops
  • Chilli sauce – as spicy as you like (I would go medium glug)
  • Lea and Perrins sauce – a few shakes
  • Sesame seeds – a sprinkle
  • Spring onions – one per fillet of salmon
  • Salmon – 1 x 1″ wide fillet/ person
  • Bamboo or metal skewers (soaked in water so as not to burn)

Method:

Pour yourself a nice light glass of wine – I’m thinking a lovely Sauvignon from the Loire (Henri Bourgeois does a good one!).

I like to cut the Salmon into cubes and then skewer it.  A wonderful chef friend of ours (Elliot Johnson-Paul of JP Dining) pointed out that simply skewering the filet whole is a more practical way to do it and you are less likely to suffer casualties on the BBQ.  Either way.

Mix everything liquid together in a bowl.  You want enough to marinate the Salmon so you be the judge – go easy on the Oyster Sauce and be very careful with the sesame oil it can be incredibly overpowering!  Leave for an hour or as long as you can and then skewer.  I find going in from the skin side best.  Sprinkle with sesame seeds.

Finish your glass of wine as now you need to head out to the BBQ and both hands would be useful – or one of those tables that you clip to the edge of the BBQ – the only problem with that is your wine might warm up, so just finish it and get outside!  Anyway, they only take a moment to cook and you will want a different wine to pair with this dish.

When the BBQ grill is nice and hot, oil half an onion and give it a scrub – gets rid of the burnt sausage flavour and greases at the same time.  Now pop your skewers on.  I would give them a couple of minutes on each side.  They want to have a good colour all around.  So about 8 mins in all – no longer.

Take them off – using tongs as the skewer gets bloody hot (I’ve been there) and set aside for a moment.  Serve with spring onion and some soy on the side to taste and of course a glass of wine!  For this dish I would highly recommend a Sardinian Vermentino – Poderi Parpinello’s to be exact.

Poderi Parpinello Vermentino

Poderi Parpinello Vermentino £14.99 hannibalbrown.com

Henri Bourgeois Sauvignon Blanc

Henri Bourgeois Sauvignon Blanc £12.99 hannibalbrown.com

Delicious!

Recipe Collection – Gazpacho

Perfect for warm evenings, straight out of the fridge and fresh as a daisy!

Suggested Ingredients:Gazpacho

  • 6 big, plump, ripe tomatoes
  • 1 large white onion
  • 3 spring onions
  • 3 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • bunch of flat leaf parsley
  • bunch of basil
  • 1 good glug of olive oil
  • salt and pepper to taste
  • 1 splosh of white wine vinegar
  • chilli to taste

Method:

I always like to use the BBQ, so skewer the quartered onion.  Skewer the spring onion heads and stick a peeled garlic clove in between each one.  Plonk them on along with the peppers and tomatoes, turning them so they get a good roasting but don’t turn to mush.  Approx 20 mins.  Take them off, and have a refreshing glass of Pinot Gris whilst cooling.

Once you’ve finished your glass…I mean once the vegetables have cooled, peel them as best you can – don’t get too fussy, it’s all edible!

Wizz the veg along with all other ingredients into a soupy pulp and add a little water if you end up with baby food – it needs to pour.

Celebrate with another glass of Pinot Gris and refrigerate.  The soup that is.

Before serving, add some sliced of spring onion, fresh herbs, even some chunks of cucumber and serve with a chilled glass of Santiago Pinot Noir.

Villa Wolf Pinot Gris

Villa Wolf Pinot Gris

Santiago Pinot Noir

Santiago Pinot Noir

Delicious!

View our Drought Buster mixed case which will keep you refreshed in this warm weather!

South African Wine Tasting – the canapés

 

South African Summer Tasting title

27th June 2018 @The Polka Theatre, Wimbledon:

50 of you descended on the Polka Theatre for an evening of ‘lekka’ South African wines and delicious canapés.

By all accounts a fun evening was had by all.   We had many recipe requests, so see below for the first, the Mushroom Risotto.

Also a little reminder about our next wine tasting event:

Wine, music and food pairing in conjunction with the Jigsaw Players – Friday 19th October 2018 at the Merton Arts Space, Wimbledon Library.  More info to come soon.

And now, for my first recipe:

Mushroom Risotto – with white truffle oil 

Wine pairing – Olifantsberg Blanc – white blend (Rousanne, Grenache, Chenin, Chardonnay)

First you’ll need to pop to the shops:

  • 50g of dried mushrooms (Waitrose have a pot in the spices section)
  • 1 vege. stock cube
  • A good splash of olive oil
  • 1 medium onion
  • 2 BIG cloves of garlic, don’t hold back
  • 1 pack of chestnut mushrooms
  • 300g risotto rice
  • 1 glass of white wine – ideally a nice one but don’t waste the good stuff!
  • 1 good sized blob of butter
  • Parsley leaves (which I sadly forgot but I  do think would add to the dish!)
  • 50g ish grated parmesan (fresh)
  • A good splash of white truffle oil

My Method:

Soak the dried mushrooms with 1 litre of boiling water and leave them for 20 mins or so, then squeeze the water out of the mush but keep it for stock.  Chop the newly plumped mushrooms.

mushroom risotto spoonGlug of oil in my biggest frying pan and get the onion and garlic softening – don’t burn the garlic – it tastes nasty.  Then throw the dried and fresh mushrooms into the pan.  Get your salt and pepper out – again, don’t hold back.

Put the rice in the pan once the mush mix is soft and give it a good stir.  After a minute or so pour in your glass of wine (from the ingredients, not the one you are drinking at the moment!).

Get your mushroom juice on the boil with your stock cube in it.

Now, add in the stock about 1/4 at a time, don’t add more until the rice has totally absorbed the previous dose – could be 5 mins in between each addition.  Keep stirring slowly, no sticking or burning allowed.

Once you’ve added all the stock the rice should be cooked.  If it isn’t, mine wasn’t, add some more boiling water – I ended up adding about 200ml more last time.

All of that takes about 45 mins.

Then stir through the parmesan and parsley and save a little cheesiness to sprinkle on top.

Delicious!

Hay Festival 2018

Hay-on-Wye, Wales.  24th May – 3rd June 2018
“Empathy, ingenuity and resilience – the core of our humanity and hope.  That’s what we’re going to celebrate in Hay in May.” Peter Florence, Director, Hay Festival

We are very proud to be one of the select few chosen to take a trade stand at the fabulous Hay signHay Book Festival.  Last year was fascinating and lots of fun so we are looking forward to hitting the road again and heading up to Hay-on-Wye and meeting lots of lovely people.

We will be showcasing our literary range of wines so as to demonstrate the personalised Hay Wineslabel design arm of Hannibal Brown.  We welcome any new ideas for wine names which are a play on famous books.

Bring your photos to the stand – we are designing and printing labels on the spot so we can send you away with all your gifts for 2018 done and dusted!

If you are coming to Hay Festival then please stop by, taste our delicious organic, vegan, biodynamic and award-winning wines.  Last year the Hannibal Brown stand was buzzing with friendly folk enjoying a glass and chatting about the fascinating topics which are raised every year at the festival.

If you have never been to the festival I urge you to go.  There are comedians such as David Baddiel and Dara O Briain, IMG_7896music from Laura Mvula, Imelda May and many more.  Illustrators, Poets, Politicians, Scientists, Broadcasters – you name it, they’ll be there.

Visit their website and see the full listings: hayfestival.com/home

Fingers crossed for sunshine – see you there!

 

 

Wine and Spice Pairing – Coriander/Cilantro

It’s mentioned in the Bible and written in Sanskrit, it’s believed to have been used for over 6000 years – perhaps food back then wasn’t as bland as one would expect!Corriander

Coriander, as we know it, is known in North America as Cilantro, well that is used to refer to the leaves and stalk, which makes sense as the seed gives an entirely different flavour.

Corriander is thought to have originated in the Mediterranean, although we associate it with Asian and Mexican cuisine.  In Chinese cooking it is referred to as ‘Chinese Parsley’.

With an aromatic sometimes soapy flavour it isn’t everyone’s cup of tea but I love it!   Due to its pungency a wine pairing that we would suggest is a fragrant Gewürztraminer or Chenin Blanc – at our wine and spice pairing event (Pinot & Paprika) we made a Snapper Cerviche with Coriander Chutney and paired it with our Sauvignon de Touraine by Guy Alion.

For the Cerviche:

Take a fresh Red Snapper filet and cut into 2cm pieces.  In a pyrex dish add finely diced red onion (1/2 an Onion), a cup of chopped, seeded tomatoes, a finely chopped red chilli, 2 teaspoons of salt.  Cover with lemon and lime juice – about a cup in all, and add some ground oregano and a splash of Tobasco.  Give it a jiggle every hour to be sure all the fish is exposed to the acids.  After several hours the fish will turn white as it cooks in the acid – it’s amazing!

For the Coriander Chutney:

Basically blitz the lot together and eat it nice and fresh – a brilliant dip or accompaniment to Indan food too – adds a lovely breath of freshness.

  • 1 cup chopped Coriander
  • 1/2 inch Ginger – chopped
  • 1 green chilli chopped
  • 2 teaspoons lemon juice
  • 1/2 teaspoon cumin powder
  • Pinch os sea salt
  • a few mint leaves

Christmas gifts for valued clients

I’m afraid to say that it is indeed that time of year again.   It comes around so quickly and we have only just finished celebrating summer!

Corporate branded champagne 2017 PWDSo, what are you going to do for your values clients this year?  Do you give client gifts?  Have you ever received a gift as a client?

Well, let me tell you, there is nothing better than receiving a gift from someone you were not expecting it from.  We are here to make sure that you are remembered and loved for what you have given your client.

Corporate branded wine, personalised with your very own design, is the perfect Christmas client gift.  Firstly, it’s got to be a good wine, you can’t go showing your appreciation with substandard goods.  We offer a range of artisan wines from small organic producers across the world, we are a wine merchant after all!

Next, choose your packaging.  We offer a range of branded and unbranded gift box options from 1 bottle cardboard gift cartons to 6 bottle wooden presentation boxes6 bottle wooden box – check out all of our gift packaging options on the website here>

Send us your logo and choose a wine and we will get to work designing your very own personalised wine label.  Your corporate branded wine will look elegant and the label will compliment the wine choice, both style and colouring of the bottle.  You can see some of our previous work on the website here >

Your customer will be thrilled to bits with the gesture and they will put their branded wine bottle on the rack.  At some point, later in the year, they will sit down to dinner with a group of friends and get the bottle out of the rack.  There it will sit on the table with your brand on show to all.  You will come up in conversation and be remembered for being thoughtful and generous.

So there you are, can you think of any reason why you wouldn’t give your clients a corporate branded wine bottle for Christmas?

A 12 bottle case starts at £15 a bottle, designed, printed and delivered.  Find out more here >

And finally, if you are thinking of any wine gifts this year then don’t look any further, or just a little bit further in Hannibal’s Grotto – award-winning cheeses, world-class wines and lots of gift sets to choose from.

Hannibal's Grotto banner

War of the Wine Worlds – Charity Wine Tasting

Thanks to all who attended our classic ‘v’ contemporary wine tasting event on 4th October 2017.

Another great event held in the Wandsworth Oasis Amen Corner charity superstore.  What a great venue, 4 wine tasting stations dotted amongst the used furniture, records, books and clothes.  A great opportunity to contemplate a delicious wine whilst deliberating over a ‘new’ wardrobe.

As always we held a competition to win a Personalised bottle of Wine, which was held in the form of a business card raffle and was won by a friendly Financial Advisor – Congrats David!

Please take a look at a few photographs from the event and do book in for our next one, another charity event with Christmas on the horizon and also Hannibal’s 5th Birthday celebration!

Sleigh bells and Sancere‘ is the name of our Christmas wine tasting event, it will be on the 30th November at the Wimbledon Sports Club (opposite the All England Club).  Stay tuned for information here >  Or book your tickets now here >

 

Our Summer Organic, Biodynamic and Natural Wine Tasting

It was a very warm Thursday on the 6th of July 2017 and we converged on Raynes Park Library for a fantasia of Organic, Biodynamic and Natural wines with a good helping of cheese and chat!

We were very pleased to see some of our biodynamic wines achieve highly in the popularity ratings.  The wines on show are listed below.  We will not list all of the wines in our online shop (hannibalbrown.com) so if you would like to place an order for any of these you can contact us and we will arrange a special delivery for you.

Our next BIG wine tasting event will be on the 30th November at the Wimbledon Sports Club (opposite the All England Club).  Stay tuned for information here >  Or book your tickets now here >

Do stay tuned for our next local events – there are a couple in the pipeline between now and October!

 

Wine Origin Colour Style Vegan Natural
Gran Cerdo Tempranillo Spain Red Bio-Dynamic y
Santa Julia Malbec (Organic) Argentina Red Organic y
Vina Ilusion Tinto Joven Rioja 2015 Spain Red Organic vegan y
Casas del Bosque Carmenere Reserva Chile Red Organic
Casas del Bosque Pinot Noir ‘Reserva’ Chile Red Organic
Malbec Bodega Cecchin Sin Sulfito Argentina Red Organic y
Castrillo del Duero Alfredo Maestro Spain Red Organic vegan y
Evolution Red USA Red Bio-Dynamic vegan
Pic St Loup Mas Foulaquier France Red Bio-Dynamic vegan y
Occhipinti Red Italy Red Bio-Dynamic y
Familia Malbec Finca Agostino Argentina Red
Chateau Ollieux Romanis rose France Rosé Organic vegan
Garg n Go Sparkling, A & A Maule Italy Sparkling Bio-Dynamic y
Rene Jolly Blanc de Noirs NV France Sparkling Organic
Pirie Sparkling Tasmania Sparkling
Ciu Ciu Italy White Organic vegan
Andre Scherer Riesling Reserve France White Organic
Jurtschitsch Sonnhof Gruner Veltliner Austria White Organic vegan
Casas del Bosque Sauvignon Blanc Chile White Organic
Tindall Sauvignon Blanc 2015 New Zealand White Organic vegan
Muscadet Domaine Jo Landron ‘Clos La Carrisiere’ France White Bio-Dynamic vegan y
Aphros Loureiro Vinho Verde Portugal White Bio-Dynamic y
Arndorfer Gruner Veltliner Austria White Bio-Dynamic vegan y
Binner Riesling France White Bio-Dynamic vegan y
Cloudwalker Pinot Gris New Zealand White Bio-Dynamic y
Tinajas de la Mata Bodega Bernardi Spain Orange Organic y