An un-elitist guide to wine, by author Hannah Crosbie

From the outside looking in, wine can seem inaccessible as a subject. Tannins, legs, body – sometimes it can feel like a biology lesson than a treat to relax with at the end of the day. That’s where people like Hannah Crosbie come in. She’s an expert in the world of fermented fruit and is aiming to make the topic feel more inclusive, and fun. Feeling stuck staring at a wine list in a fancy restaurant, or the endless shelves in a bottle shop? We’ve all been there, and Crosbie is here to help.

“People like me, who aren’t brought up in a wine drinking family, have to start from scratch,” Edinburgh-hailing, London-based Crosbie tells woo. “I often say learning about wine is like learning a language – you’re not born innately knowing how to do it, and you learn it by listening to other people and copying what they do. But, ultimately, certain people are more likely to be in these situations than others.”

In 2020, Crosbie started Dalston Wine Club, a byproduct of lockdown. With everyone trapped at home, it brought drinking habits into sharper focus – and, understandably, people with no external plans wanted to enjoy the contents of their glasses as much as possible. The nights she hosted were a huge success, helping birth a new gen of wine lovers via pét-nats, orange wine and chilled reds.

She first got into wine “the same way a lot of normal people do” – through working in restaurants. “Wine combines a lot of things I love: history, anthropology, gastronomy and drinking lots of wine – I’m very lucky to have made a career of it. The thing I love the most about the industry is the constant quest for new information, there’s always something new to learn about or discover, the industry attracts inquisitive minds.”

An author as well as a host and TV personality, Crosbie has just published a book, Corker: A Deeply Unserious Wine Book. It’s “the book that I wish had first existed when I got into wine,” she says. “It approaches the world of wine from a domestic, everyday angle, rather than from the vineyard or tasting room. Most ordinary people drink wine this way! In the book are a variety of situations and suggestions of what wines to bring to them.”

“In my experience, you can’t go wrong with a Pouilly-Fumé. It’s made purely from Sauvignon Blanc (which is often a total crowd-pleaser) and comes from the Loire. A smoky, gun-flint aroma sets it apart from the typical New Zealand Sauvy B, a delicious way to branch out from the tried-and-tested favourites.”

“You may have had the pleasure of having Cabernet Franc, but the rosé it yields – most commonly from the Loire in France – makes for perfect picnic imbibing. A pronounced perfume of blackcurrants and raspberries is elevated by a subtle vegetal edge, making it an ideal match for any nibbly bits. Cabernet Franc never misses a moment to unexpectedly flourish, especially when the sun’s out.”

“It’s pink and has bubbles in it – this is classy celebration at its best. A bottle of Crémant – whether it be from the Loire, Burgundy, Alsace or anywhere else – is a cost-effective way to celebrate. But hey, just because it’s not Champers, doesn’t mean it’s not delicious.”

Corker: A Deeply Unserious Wine Book by Hannah Crosbie is published on March 28 by Ebury Press, £16.99 – buy it here.