Instagram story viewer> @winewithhannah> Posts

Hannah | Wine Consultant

@winewithhannah

1131

posts

32.5K

followers

1133

following

🇬🇧 | 🗣 🇫🇷🇮🇹 | Working in wine since 2013
👩🏻‍🏫 WSET Certified Educator
🍷 Courses | Yacht Crew Training | Consultancy
🍾 The SLL Club

POSTS STORIES REELS TAGGED

Download All

For the red wine lovers 🍷👩🏻‍🏫 Ready for some more friendly reminders?🍷 Red wine benefits from being served in a large glass.🤔 Why?👉🏻 Because red wines have a greater structure thanks to their tannins (which white wines don’t have for example), they also tend to have more depth of flavour and higher alcohol levels (than say a white or a rosé). Long story short, they need more space and more aeration to help open up their aromas and flavours (for you to enjoy) and mellow their tannins (also for you to enjoy).👉🏻 Space and shape in larger red wine glasses also help take the edge of that alcohol sting or unpleasant warmth, both on the nose and the palate. Thus making it appear better integrated and ‘lower’. I’d love to go into the science of this but it would require a whole (rather geeky) post and this wine pro is at the end of a long week.📝 And yes, for any wine glass super fans out there, you could indeed dive deeper into the nuances of different bowl shapes, tapers and heights for different styles of red but overall we remember red = larger.🍷 Anyway, I hope you all enjoy this quick factual wine bite! Have a fabulous weekend 🥰 by @winewithhannah

131

45

a day ago

Like a dry rosé? Look out for……an alcohol percentage of 11.5 or higher.👋🏻 I’m back with some quick friendly reminders inspired by a gorgeous memory from my recent holiday #takemeback 🇹🇷1️⃣ pale rosé can be sweet too, check the alcohol % to be sure📝 The colour of rosé is not connected to the sugar content. Pale rosé can be sweet, dark rosé can be dry!📝 Grape sugar is what eventually becomes your alcohol - via fermentation. So, a rosé that is 11.5% and higher is more likely to be dry (thanks to most/all of the sugar being fermented) regardless of its shade 💕 ⚠️ Some sweet wines can be normal/high in alcohol depending on how they were made but you’ll usually find these specifically in the sweet wine section of the supermarket, store, or wine list and it’s not as common for them to be a rosé style!2️⃣ golden hour < pink hour📝 this has nothing to do with wine (sorry), but there’s something more magical to me about that post-sunset glow. It’s cooler, makes a briefer appearance (demanding your mindful attention), and pairs perfectly with rosé (okay there’s the wine bit)💕 Cheers! Stay tuned for more 👋🏻 by @winewithhannah

107

67

3 days ago

THE LIST 🍕🍷👇🏻🍷 ’tis the season for chilled reds and easy food.👩🏻‍🏫 For those of you who don’t know me (hello!), I’ve worked in wine since 2013 and earn a living teaching, consulting, and hosting events. Pairing plays into all of that in some shape or form, and also happens to be a personal passion of mine!🍕 So I thought I’d share some effortless pairings (you know I love an effortless pairing 🫱🏻‍🫲🏼), for the pizza lovers out there.👉🏻 Garnacha 🇪🇸 + Margherita (Burrata) Pizza📝 As featured in this reel. I tried this with a Garnacha specifically designed for chilling (Al Fresco, from @coopuk) and it was perfection. If you can’t get this, look for lower alcohol and great value for money. Burrata and fresh basil optional but delish.👉🏻 Fleurie 🇫🇷 + Ham and Mushroom Pizza👉🏻 Zweigelt 🇦🇹 + Pepperoni Pizza👉🏻 Frappato 🇮🇹 + Grilled Veggie Pizza👉🏻 Saumur-Champigny 🇫🇷 + Chicken and Bacon Pizza👉🏻 Pinot Noir 🇫🇷🇩🇪* + Truffle and Mushroom Pizza*with subtle or no oak such as a ‘Bourgogne Pinot Noir’ (for a pocket-friendly option), a German Spätburgunder would also be worth seeking out for this🍷 And there you go! I could go on (and on) but this is a great start. Which are you choosing first?🍷 Stay tuned for more tips 🫶🏻 by @winewithhannah

181

97

5 days ago

🍷 THIS is why 👇🏻✨ I often hear people say that a wine must be high quality because of how deep the bottom of the bottle is 💁🏻‍♀️ or that a flat-bottomed wine must be poor in quality…✨ But this is not true!✨ The indented base - aka a punt - is not associated with quality but rather with history and practicality 👇🏻1️⃣ A deep punt can be useful for older red wines when decanting as it helps separate the sediment (which is best kept in the bottle)2️⃣ Before technology improved, a deep punt was important for stability. It strengthened the bottle’s structure, very important for long voyages overseas 🌊 and especially important for traditional method sparkling wines like Champagne 🍾 which contain extra gassy pressure (this is why they often have the deepest punts and thickest glass)📝 This is also linked to why almost all German and Alsace Riesling comes in a flat-bottomed* flute** bottle. Because the Germans had their own glassmaking traditions and only transported their wine on barges along calm rivers (*less need for extra stability **easier to stack in small spaces)3️⃣ A deep punt can make serving a wine a lot easier as it provides space and depth to grip, helping the individual to pour confidently while also keeping the bottle and its label on display (very important in high-end hospitality sectors like yachting)💰 It’s true that the indentation requires extra glass and therefore makes bottle manufacturing a little bit more expensive but it still remains an active choice. Some wineries opt for this style because of the aesthetic quality it brings 👌🏻 (or avoid it because they want that clean, flat bottom look 🙌🏻). And yes 🙌🏻 some may use deep-punted bottles for their top level wines but some may use no punt at all - it’s a CHOICE.✨ Think about how it feels to you to hold that dip in the bottom. Good, right? So it feels good and it looks good, we’re much more likely to buy it! And winemakers know that.✨ Basically, this is one of many wine myths! Bottle design is historic, cultural and aesthetic - it is not an indicator of quality.✨ Need more proof? Google: Cristal Champagne 🍾🍷 Cheers! Stay tuned for more 👋🏻 by @winewithhannah

224

55

7 days ago

postcards from Türkiye 🇹🇷❤️ I’m back from a lovely week off* spent with family, in one of our favourite places (my 12th? time here, although I hadn’t been for 10 years. It was also the first time we were all together on holiday in so long that I can’t remember!)*bar the online SLL Club event I hosted one night! And the wine teacher mode I’d occasionally slip into over dinner 😂👉🏻 lots of good food, local wine, a few cocktails, and all the memories 🌞📸 swipe for vibes, my 7 year old niece gets the credit for the first photo 🫶🏻🥂 I hope you’re all enjoying July so far! Looking forward to sharing more great wine content with you soon 👩🏻‍🏫 by @winewithhannah

332

108

10 days ago

🍷 Info here 👇🏻🌞 I’m a British wine expert who’s lived in the South of France for a few years now and this is a serious game changer 💦🌞 Summer is quite a warm time of year, even in the UK (and the especially right now!), and not all restaurants have temperature-controlled units for their wine, in fact many don’t!🌞 What does this mean? 🌞 It means your bottle of red may arrive at the table warm 🔥 and trust me when I say it won’t be at its best!🍷 Why?🍷 Because most red wine is best served at room temperature 🏠 🍷 BUT room temperature is not our modern day room temp, it’s actually 15-18°C which is a lot cooler than you realise 😎 and much cooler than summer temperatures, especially if you’re abroad! 🏝️ 🍷 Serving a red warmer than this risks it becoming flabby, soupy and dull. You’ll also likely feel a burning sensation in the throat from enhanced alcohol perception 🔥 🍷 Serving reds at the classic ‘room’ temperature not only reduces that burning sensation, it also gives the wine a chance to express more of its freshness, juicy fruit and floral aromas! 💦🍓🌺🍷 Lighter styles of red such as Beaujolais or Pinot Noir can even be served ‘lightly’ chilled (around 40mins in the fridge) 👌🏻🌞 So if you order a bottle this summer and it doesn’t feel slightly cool to the touch (it should if at the above temperatures) then ask for an ice bucket. It’s free, it’s not a hassle for the staff and it will enhance your red wine drinking experience massively!🌞 On the French Riviera, I’ve found they often bring one with the wine this time of year automatically 🙏🏻🤔 And if anyone is worrying about it becoming too cold 🥶 (not really an issue with the lighter styles mentioned above): remember, in warm areas like the South of France, Spain, Greece etc, the ice will melt and reduce in temperature anyway. In less hot places, you can always just take it out after 20-30 mins. But remember, the wine will warm up in the glass!🍷 And there you go! I hope you enjoyed this, stay cool out there 🧊 by @winewithhannah

231

82

19 days ago

Golden Hour Rosé: I need to tell you about this!🍷 In an effort to share more highlights from my trip to @riberadelduero 🇪🇸 I thought I’d start with my first winery visit. And whilst the region is known for its reds, I’d like to showcase another side…🍷 My first visit was to the family-run, female-led @bodegasarmentero where production is small but fabulous ❤️🍷 We were treated to a tour and tasting led by the lovely @marialrepiso followed by a delicious spread (think local picky bits but elevated), and a wine-themed casino night! Swipe for vibes 👈🏻📸 🍷 The three reds I tasted each had their own personality, a testament to the variety the region offers. The unoaked ‘Thanos’ was ripe-fruited and juicy with fine-grained tannins. The Sarmentero Roble saw 5 months in oak 🪵 which added notes of vanilla, cedar and cinnamon to the plump dark cherry fruit. The Sarmentero Crianza saw 12 months in oak 🪵 adding notes of clove and smoky cedar to layers of violet, dark fruit, black pepper and sleek, stony minerals (it also had a fantastic tannin structure - plentiful and ripe)💕 But it’s the Rosé that I still think about. In a world dominated by (albeit fabulous) pale Provence-style pinks, it’s a joy to come across one that has so much to give you - and does it in such style!📝 NB: this is a DRY rosé, colour and sweetness are not connected.💕 Sarmentero Rosado🍇 100% Tempranillo🩸 Saignée method (contributes to the deeper colour, but thick grape skins play a big role too)🔗 Stainless Steel (keeps things fresh and fruit-forward)👄 Fresh red cherry 🍒 wild strawberry 🍓 juicy blood orange 🍊 and red apple skins 🍎 mingle with hints of spice 🌑 It’s dense but elegant, gastronomic but refreshing. It satisfies and yet leaves you wanting more!🍽️ A real delight to taste and when rosé has this ‘edge’, it becomes even more versatile when it comes to pairing! Opening itself up to a wider range of flavours and textures than its paler counterparts. I particularly enjoyed it with the chilled melon soup, chicken tacos & salty sheep’s cheese 👌🏻🙏🏻 Thank you to Maria and family for the wonderful experience!💕 Anyone else craving a glass now? by @winewithhannah

300

95

23 days ago

👇🏻 5 quick facts about Ribera del Duero 🇪🇸 my favourite Spanish wine region 🫶🏻👉🏻 Most wine is red, but a small amount of (delicious) rosé and white is also produced👉🏻 Red wines have to be at least 75% Tempranillo 🍇 (many are 100%) which is aka Tinto Fino or Tinta del País locally👉🏻 The climate is extreme with very hot, dry summers and cold harsh winters. During the growing season, the day and night temperatures can vary dramatically (e.g. by around 20°C). This causes the Tempranillo grape to develop thicker skins and helps it retain more natural freshness, ultimately leads to a more structured and concentrated style of wine👉🏻 It has the highest average vineyard altitude in all of Europe. Grapes grow between 720-1100m above sea level. This is one of the reasons there’s such a big diurnal (day-night) temperature shift👉🏻 It’s not just one style of red. Depending on the exact location, winemaking, blending and oak ageing you can get anything from juicy, fruit-forward styles to powerful, complex examples🍷 Stay tuned for more info! And thank you again to @riberadelduero for this unforgettable experience above the vines 🎈 by @winewithhannah

170

84

24 days ago

🍷 4 magical days in under 30 seconds 🇪🇸🫶🏻 I’m back from a very exciting trip to the stunning region of Ribera del Duero 🇪🇸❤️ For those who don’t know, this has been my favourite Spanish wine region since I started working in wine almost 13 years ago! So it was a pleasure to be invited by the @riberadelduero team to discover, explore and taste my way through everything it has to offer 🙏🏻🍷 I’ll share more info on why I love this region, along with more details on what I got up to soon!👉🏻 For the curious/impatient (I feel you), here are the wineries/places I visited: @bodegasarmentero @cepa21bodegas @almacarraovejas @melidawines @alonsodelyerro @bodegasportia_ @pradoreybodegas 🍷 For now, I wish you all a wonderful weekend 😘 by @winewithhannah

216

116

a month ago

white bandol & excellent company👉🏻 First question - have you ever tried a WHITE Bandol wine?🫶🏻 I wouldn’t expect many of you to say yes. Most Bandol is rosé, followed by red with around 5% being white.👩🏻‍🏫 For those not in the know, Bandol is a small coastal 🌊 appellation within Provence 🇫🇷. The reason most of the production centres around rosé and red is because the Mourvèdre grape 🍇 (a red grape) thrives here. More so than in any other part of Provence!🌞 This thick-skinned grape ripens late and needs a long, warm, sunny growing season. Something the sun-soaked amphitheatre vineyards facing the Med are more than capable of providing! Add sea breezes and poor soils and you’ve got a great package.👉🏻 But I digress, this post is about a stunning white Bandol I chose from a lovely wine list at @cavebianchi_ in Nice, when I met up with @vines_with_vinny and @kerrielkelly last month - two genuinely fabulous individuals.🥂 As a wine pro, I love choosing something lesser known. And I knew this would hit the spot, Bandol’s terroir is reliable and authentic. This bottle was a blend of Clairette, Ugni Blanc & Rolle, a perfect balance of grapes that also happen to thrive in Mediterranean climates. They brought elegance, plush texture and an array of fresh, juicy fruit all wrapped around a sleek, (steely) mineral and slightly herbal core.🫶🏻 Of course the wine tasted even better when shared in great company; as is so often the case. It’s always lovely meeting the decent humans you’ve connected with on Instagram, a testament to the community that social media helps to build among wine lovers 💕🍽️ As for pairings, well good conversation was the main one! But some classic crisps also provided a salty, thirst-quenching contrast. Meal-wise I’d be tempted by a lightly creamy lemon and prawn pasta, with a few herbs chucked in for good measure (and don’t forget the parmesan).👉🏻 Full wine name: @domainesbunan Mas de la Rouvière, Bandol Blanc 2025 - love their wines 👌🏻📸 Thank you Kerrie for photos 1,2&5 🥰🥂 Cheers everyone! Have a fabulous weekend ✨ by @winewithhannah

328

82

a month ago

187

69

2 months ago

Charcuterie Crisps, but Italian 🤌🏻🍾 It’s (finally) time for another Effortless Pairing; bite-sized inspo for an elevated wine and snack experience 🙌🏻👋🏻 For anyone new here, I pair food and wine for a living (alongside other wine work) and love to share delicious ideas on this page!🍾 And today I’m sharing a delicious snack that pairs perfectly with a refreshing glass of Prosecco - cin cin! 🇮🇹✨ We have:🍽️ Salted Crisps | Prosciutto | Chopped Pistachios | Grated Parmesan🍾 Prosecco Brut* 🇮🇹*most Prosecco is labelled ‘Extra-Dry’ which actually means it’ll have a soft sweetness to it (12-17g of sugar per litre). Prosecco with ‘Brut’ on the label is worth looking out for, it’s drier and a touch more refreshing!🍾 Crunchy crisps, succulent ham and salty cheese contrast beautifully with this refreshing sip. They also combine to make it feel smoother and easier to drink while enhancing its flavours 🍐🍏🍑🍋🌼. The ’subtle sweetness’ of the pistachios add an extra flavour dimension you didn’t know you needed. I love how this all works together - definitely one to try! 🤌🏻😮‍💨🍾 Let me know if you treat yourself to this 🫶🏻 stay tuned for more.🍾 Cheers 🥂 by @winewithhannah

290

94

2 months ago