At Harlington Wine we go out and discover unique, hand-crafted wines from small, independent vineyards. What we bring back to the UK, we group together using colour, making it simple for you to find wine you’re guaranteed to enjoy. This is unique. It’s also a great way to get you to try wines you’d otherwise never hear about. We can suggest food pairings to get the very best from your wine and the food you eat. And we do all of this one hundred percent ethically. It’s a colourful take on wine.
Our crisp, mineral whites are black
These wines possess a “below ground” character. Better paired with food really, great with shellfish, hard cheeses, some smoked meats, river fish without sauce and often salty Mediterranean dishes without sauce.
Our floral, aromatic whites are yellow
These wines possess an “above ground” character. They are refreshing taken as an aperitif and if you detect notes of lemon, try with shell fish, or with soft goat’s cheese if herby or even Thai Green Curry if grassy.
Our rich, creamy whites are orange
Creamy wines work best with creamy sauces served over poultry or pork or even with rare grilled beef with Béarnaise sauce! Try these with coconut or butter cream Indian curries such as Passanda or Korma.
If it's a rose, it’s green
Ranging from light to full bodied these are perfect for mixed buffet style meals and barbeques as they complement both red and white meat salads. They are a great all-rounder and not just for summer – although great with BBQs they are the perfect match to festive cold cut buffets in Winter.
If it's light, fruity and red, it’s blue
Enjoy these with pasta, veal and both cold and warm meat salads. They are well suited to lamb, grilled meats and mild to medium strength cheese. Often best served lightly chilled.
If it's smooth, silky and red, it's red
Well suited to roast dinners, grilled beef or lamb au jus but not the best with heavily flavoured sauces. Recommended for many types of poultry like duck and goose, or meaty fish like sea-bass, tuna and salmon.
Big, powerful reds are purple
These wines are perfect for stews, game casseroles, highly seasoned foods and strong sauces, such as traditional Sunday lunch, mixed grills including steak or game cutlets. Linger over a fine wine after dinner with strong cheese.
If it's sweet and colourful, it's golden
There’s a broad spectrum of sweet wines from white to red and from light to sticky. Light styles work well with fruit, richer styles especially red or fortified red work well with blue cheese, sticky whites are great with rich pate. Great to experiment but as a rule of thumb make sure the wine is sweeter than the dessert.
Sparkling pinks and whites are silver
There is a wide variety of sparkling wines covering all the colour spectrums from light and aromatic through to big and powerful and from sweet to bone dry. A dry (Brut) champagne or sparkling is a versatile wine that works with most dishes, often cited as the King of Wine. If in doubt opt for Champagne or Sparkling!
SPIRITS
Grape based spirits such as grappa go very well with rich creamy desserts such as crème brulee but also with seasoned foods such as Gravadlax. Traditionally taken as a digestif with coffee but the finer styles are often best enjoyed on their own.
