About Janne Hallinan - wine writer, presenter & educator
How2EnjoyWine was founded by Janne Hallinan DipWSET to make it easy for people to explore the world of wine. Having not come from a wine background herself she understands how difficult it can be to navigate the vast wine choices available.
Her passion, enthusiasm, and knowledge of wine is infectious.
“Janne guides you on an enjoyable journey of discovery”
Check out our relaxed informative videos on YouTube @how2enjoywine, where Janne shares her passion for food & wine pairing with tips on the best wines with chicken & Turkey, steak, salmon, and lots more.
She is a wine judge for WineGB and works with them in developing wine tourism across Britain, with a particular interest in her home region, East Anglia.
She writes for several publications as well as How2EnjoyWine.
|How2EnjoyWine Club members receive 4 wine boxes a year, with wines paired for the foods and occasions of the coming season. I enjoy the challenge of selecting the wines each season, wines from around the world including exploring unusual grape varieties and wine regions, as well as staying closer to home with the best of British wines.|
|Wine is a fascinating industry. Vineyard owners and wine makers are my favourite people. They are down to earth and practical, with a passion for what they do. I have developed relationships with a number of winemakers in England and Bordeaux, France. I enjoy being involved in the harvest, even when it is raining!|
My (current) Favourite Wine
I have so many wines that I love, it is always difficult to choose just one to select as my favourite of the moment. But I enjoy the process of thinking about (and tasting!) different wines before deciding exactly which one to highlight.
I love this bonkers wine. With its funky label it is light and refreshing and all about fruit, chunky cherry, blackcurrant, and blueberry. Highly quaffable and food friendly. Pairs well with aperitifs, pizza, charcuterie, chicken & turkey, pork & ham, fish, Asian and Italian dishes. Works with lots of vegetable dishes, pulses & lentils. Made with minimal intervention and wild yeasts.