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.
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?
https://personalisedwinedesign.co.uk/wp-content/uploads/2017/05/HB-Artisan-wines-and-label-design-straight800.jpg00Pamela Gregoryhttps://personalisedwinedesign.co.uk/wp-content/uploads/2017/05/HB-Artisan-wines-and-label-design-straight800.jpgPamela Gregory2020-10-27 17:27:122020-10-27 17:31:22Some people have the best ideas…
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 powder
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
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.
If you take a drive through the Sussex countryside you might stumble upon the odd vineyard, in fact Sussex is the most densely planted county in the country housing 23 vineyards in total. In 2016, East and West Sussex combined produced over a quarter of the wine produced in the whole of the UK.
It’s winter, everyone and thing associated with the wine industry is taking a well earned break (apart from the farmers!). The vines look twiggy and dead, they are dormant, hibernating. There would appear to be little to do in the vineyard at this time of year, however pruning is one of the most labour intensive jobs of the year and perhaps one of the most important.
Hop on a plane to the Southern Hemisphere and it’s a different kettle of fish. All hands on deck, once those grapes are at optimum ripeness there is a small window to get them picked and in to the winery.
Enter the twitter-sphere and check out #2019Harvest for reports and photos from all over the Southern Hemisphere of harvest time.
https://personalisedwinedesign.co.uk/wp-content/uploads/2019/01/IMG_1163.jpg600800Jude Kinghttps://personalisedwinedesign.co.uk/wp-content/uploads/2017/05/HB-Artisan-wines-and-label-design-straight800.jpgJude King2019-01-25 15:38:002019-01-28 10:01:22Dormant winter vines – time to get picking!
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
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 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!
My favourite BBQ starter, sorry Chippolatas you’re last year’s flavour!
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.
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.
Perfect for warm evenings, straight out of the fridge and fresh as a daisy!
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.
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
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.
Glug 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.
“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 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 label 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, music from Laura Mvula, Imelda May and many more. Illustrators, Poets, Politicians, Scientists, Broadcasters – you name it, they’ll be there.
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!
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
https://personalisedwinedesign.co.uk/wp-content/uploads/2018/04/Corriander.jpg422600Jude Kinghttps://personalisedwinedesign.co.uk/wp-content/uploads/2017/05/HB-Artisan-wines-and-label-design-straight800.jpgJude King2018-04-17 09:17:462018-04-17 09:17:46Wine and Spice Pairing – Coriander/Cilantro
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