Some people have the best ideas…

It’s nearly five years since we launched Personalised Wine Design and during that time we’ve notched up quite a portfolio of design work.

Vin de Chien PWD

You see, PWD isn’t any old label design business.  First and foremost, we’re the sister company of Hannibal Brown Wines, an independent retailer of specialist artisan wines.  Which means we have access to all of their great wines for the purposes of personalisation and guarantees you, our customers, a top class tipple every time.

Next is the absence of design templates – we don’t use them, never have done.  All of our design work is done from scratch so you can be certain your design is unique to you.  Why not take a look at some of our recent work?

PWD – ideal gifts this Christmas for private and corporate needs.


Valentine’s Special Offer

VALENTINE’S SPECIAL OFFER –  We’re offering £10 OFF on personalised single bottle purchases. 

Prices start at £35 for a single personalised bottle, reduced to just £25 until 14th February. 

Don’t delay – contact us now to take advantage of this great offer.  Call 020 3876 8008

Up front and very personal…

It’s extraordinary how people’s perception of personalisation varies.  A friend of mine recently had the entire lining of his new suit personalised to his choice of material.  He then promptly had his name embossed on his trainers!   I told him that it made me think of old school days, when parents were instructed to ensure EVERY ITEM OF SCHOOL CLOTHING had a name tag stitched into it.  He didn’t really appreciate the comparison.

Your photo, your message, your choice of wine.

Having the lining of a suit personalised is not something I’ve ever considered.  But I do like the uniqueness of it.  But having my trainers personalised?  Well my shoes are pretty disgraceful once they’ve raced around a tennis court, so that’s definitely not one for me.

But it did make me think that, done well, any form of personalisation is unbeatable in our modern, globalized, conformist society.   And boy, do we do wine personalisation well…  Because everything we do is done by us, in-house, using fabulous wines and tailored to your unique requirement.  We know we’re the best in the market.

Go on, why not give it a go?




Romania – under the radar but brilliant

Have you ever had Romanian wine?  Well, if you’ve been with Hannibal Brown for any length of time then you might have done.

We have just taken our latest delivery of wines from Romania and it’s time to tell the world as we were stunned by the quality.

Related imageWe have chosen wines which will offer interest with indigenous grape varieties or simply great value for money.

The Noble duo are a unique pair of wines and will impress when pulled out at a dinner party.  The Noble White is an elegant blend of Chardonnay, Sauvignon Blanc and Muscat Ottonel.  A fabulous wine with seafood and white meats as it holds its own with flavour and acidity.

The Noble 5 is a blend of 5 noble grape varieties: Cabernet Sauvignon, Pinot Noir, Merlot, Shiraz, Feteasca Neagra – the last being indigenous to Romania.

Both are curiously reminiscent of classic red Bordeaux and white Burgundy, but at a snip of the price.

Then there is the Fume (Sauvignon Blanc, Chardonnay and Pinot Gris)  and the Tamaioasa Romaneasca.  Just fabulous value, top quality white wines that you really must try.

The Vine in Flames Pinot Noir which will literally knock your socks off.  It’s definitely time to give Romania a go!

View our Romanian Wines Now >

Recipe Collection – Sri Lankan Fish Curry

Pam and Jude in Mirassa, Sri Lanka

Having visited Sri Lanka in 2017 we developed a real love for the fresh bold flavours of the food out there, not to mention the rainbow of spices which fill your senses every day.  There’s no wine out there, well, the off bottle of brown Mateus Rosé gathering dust behind the bar – if you dare!

This is a simple fish curry recipe which pairs perfectly with a lovely dry Gewürztraminer – enjoy!
  • Firm white fish filet – cut into 2cm chunks (500g)
  • 2 chopped tomatoes
  • 1 large onion (white)
  • 4 or 5 curry leaves
  • 5 cloves of garlic
  • 2 green chillis
  • bunch of Coriander
  • 1-2tsp chilli powderImage result for sri lankan fish curry\
  • 1/2tsp turmeric (ground)
  • 1tsp cumin (ground)
  • 2tsp coriander (ground)
  • 100ml coconut cream/milk
  • 1tbs tamarind pulp (rehydrated)
  • 2cm Cinnamon Stick
  • 1 tspMustard Seeds
  • 1 tspFenugreek seeds
  • 1 tsp Fennel Seeds
  • 2 Peppercorns


Sprinkle the fish with 1/2 tsp salt and 1/2 tsp turmeric and leave for 5-10 mins.

In a frying pan with a little oil over a medium heat sauté the Cinnamon Stick, Mustard Seeds, Fenugreek seeds, Fennel Seeds, Peppercorns and curry leaves.

Add the garlic, green chilli, onion – cook for a few minutes until the opinion is translucent.  Add the sliced tomato and cook for another couple of mins.

Add the chilli powder, coriander, cumin and salt and stir well then add 3 cups of water and the tamarind.  Bring to the boil and simmer for 5 or 6 mins.

Now add the fish, cover and cook for around 8 mins – or until the fish is cooked but not over-cooked!  Add the coconut milk and cook for 2 more mins – stirring then remove from the heat.

Serve with boiled rice and fresh coriander leaves.

The perfect accompaniment is:

Bon Courage Gewürztraminer – dry but aromatic and enough fruit to cut through the spice.



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’
  • Salami – make it a nice one
  • Seasonal, fresh British Strawberries
  • Fresh Basil
  • Cream Cheese
  • Fresh Chives
  • Balsamic Vinegar


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!

  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)


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

Henri Bourgeois Sauvignon Blanc

Henri Bourgeois Sauvignon Blanc £12.99


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


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


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.