What are the opening hours?

Tuesday 2pm - 8pm Wednesday 2pm - 8pm Thursday 2pm - 8pm Friday 2pm - 8pm Saturday 11am - 8pm

Wine & Such, 17 Burnt Ash Hill, London (2025)

22/04/2025

Shop closed today, April 22 due to illness

Sorry for any inconvenience

11/04/2025

I am all about that but my taste has definitely evolved from the standard Aperol.

Welcome to our Spritz 2.0 menu
three aperitivo beyond expectations

🫒Cynar • herbal/earthy/complex. an adult coca-cola
🍊Campari • orange/spice/thyme. stronger, bolder, bitterer
🌹Lillet Rosé • grapefruit/berry/sage. très chic, right in Lee

On the menu every Friday & Saturday.

Come enjoy one in the sunshine 🔆🔆

.0

04/04/2025

Poppy's Picks: AUSTRALIA EDITION 🦘

After being away for two months last winter in lovely 35+ heat and sun, I thought I’d share with you all some of thoughts on the wines of the New World down under 🦘

My first stop in Australia was southbound to Adelaide, and one hot December day I visited the wonderful winery in Hahndorf, Adelaide Hills. Because of the hill’s high altitude and cooler climate, the vineyards here are particularly suited to the Sauvignon blanc, Pinot Noir, Chardonnay and Shiraz grapes.

At the cellar door, I tried a good variety of Pinot Noirs. I also decided to go outside of my usual preferences and tried a few Shiraz - I usually don’t like big jammy reds, but I was pleasantly surprised by this selection! I found the 2021 Shiraz fresh and bright, owing to the cooler-climate of the Hills. My all time favourite was the ‘777’ Pinot Noir - a wild fermented bottle with 100% French oak and extended maceration. The end result produces wonderful rose petal aromas and a medium body with notes of plum, cranberry and mixed spices.

If that sounds up your street, then I would strongly recommend trying our Adobe Pinot Noir, from the organic Chilean vineyards of Emiliana. Just like the Aussie grapes, this Pinot Noir is grown in the cooler-climate of Chile in the Bio-Bio Valley, sharing the fresh, bright notes of cherry, spice and a touch of French oak. A perfect dupe in my opinion!

I spent my Christmas visiting friends in Tasmania, and was delighted to find , a quaint wine bar and picklery nestled in the small town of Geeveston. We picked up a perfect pairing of a Riesling and some preserves - the high acidity and off-dry palette beautifully complimented our Christmas cheese and pickles. Speaking of - did you know we have a great selection of small plates on our sit-in menu, including Steph's also- home-made pickles?

This just scratches the surface of everything I’ve learnt and experienced in Australia (I also paid a visit to the in Adelaide) so if you’re free this Friday (or any) come and pay us a visit and I’d love to share more.
Happy Friday!

03/04/2025

UNFILTERED VS UNFINED: what's the difference?

If you've been in the shop, you may have noticed that many of the wines we have are tagged as 'unfined', 'unfiltered', or both. But what does this actually mean? Let's clarify the clarification:

FINING: is used in the production process to soften a harsh or astringent character, or to improve clarification. This is usually done by adding finings agents, such as albumen from egg whites or bentonite (a form of clay), which chemically bind to the proteins, yeast and sediment. This causes them to clump together and settle at the bottle of the barrel or tank, leaving clarified wine to be siphoned off.

FILTERING: is the process of fermented wine being passed through a sieve to remove particles of a certain size. This can be done either for aesthetic reasons - making the wine appear more polished in the glass - or for microbial stability - to treat residual sugars or excess malic acid and other undesired chemicals.

These processes can be used individually or hand in hand, but why wouldn't you want a wine to go through fining and filteration? Most natural winemakers won't fine their wines, as they say the remaing particles preserve the aromas and texture of the end product. Instead, they may decide to simply 'rack' the wine in tanks/barrels and separate the larger sediment by gravity alone. Vintners may also avoid filtering for similar reasons, choosing to keep their wines 'cloudy' arguing for better aromas and mouth feel. However, it must be noted that fining and filtering a wine won't necessarily leave it dull and lifeless - many high quality wines will go through this process whilst still retaining complexity and character.

So what should you choose? It's entirely an individual preference! Some may prefer the natural, 'funky' or 'ye**ty' characteristics of unfiltered/unfined wines, whereas some may prefer a clearer, more rounded filtered wine in their glass. If you want a consistent, cleaner and more conventionally produced wine, stick to the clarified bottles. If you want an adventurous wine that has a closer relationship to its agriculture and minimal intervention, look for an unfiltered/unfined tag!

02/04/2025

Poppy's Pick! This week, I'm very excited to tell you all about our natural, organic and vegan Spanish Verdejo. Nosso's journey starts with grapes that are grown in the sunny vineyards of Castilla y Leon, and always hand-picked before dawn to preserve their natural flavours and aroma. The Verdejo is then fermented with wild yeast in stainless steel before spending around 3 months on lees in old French oak barrels. The end result is a wine that has a well rounded body, plenty of acidity and the gentlest of tannins. Notes of fennel, butterscotch and toffee on the palette with a wonderful stony finish. A beautifully complex wine - and now at a one-off discounted price from £20 to £17!

Come grab a bottle whilst there are still here! (They are particularly good with perello olives and Wednesday afternoon sun).

Poppy

01/04/2025

Want to know why we've called our Paulette Blanc de Noirs sunshine in a bottle?

Hailing from the Southwest of France, in a village named Saint-Perdoux and known for its flowers and castles, Paulette has all the delicate notes and complexity of a French Blanc de Noirs. A Merlot and Cabernet Franc blend, this not-quite white has zippy acidity with herbal, zesty and gooseberry notes. As fresh as a daisy and with a provençal twist, what a perfect day to enjoy the sunshine with Paulette!

29/03/2025

Poppy is back!

Back from a great adventure down under and ready to hold fort with Freddy this week whilst Steph is on important business in the states. Don't worry - we will still be giving our best advice and tasting notes for you :)

27/03/2025

Looking for something to do locally?
Come join us for our next Portrait Club! 🎨🖍️
April 30, 7:30pm

We had some budding Picassos with us last night.

Thanks again for being the fearless leader and model!

21/03/2025

On special tonight
🍎Drambuie apple cake with Drambuie caramel🥃🍯

Based off the French Gâteau invisible aux pommes, we served this last week at the tasting and people were loving it.

Here until it's gone!

18/03/2025

Thanks to everyone who came down for our Skin Contact tasting this past Sunday.

Was a phenomenal day, great group, amazing wines, and delicious food courtesy of

Looking forward to our next one! Now to figure out a theme...🤔

01/03/2025

Our next wine tasting is live!
ABC - Anything But Chardonnay
April 26, 8pm

Picture this: You’re out for drinks. A friend asks what you’d like, and with a smug little laugh, you say, “ABC—anything but Chardonnay.” Cue the collective groan.

Sound familiar? Then this tasting is for you. Welcome to Absolutely Bangin’ Chardonnay.

Lookibg forward to a night of fabulous wines and breaking preconceptions.

28/02/2025

A space that's more than just retail is what we always hoped to create at Wine & Such.

Which is why I am so excited to have two pieces from on the walls.

James is a local artist who started coming to the shop before we closed. I quickly fell in love with his abstract landscapes. When we reopened I immediately asked if he would want to hang any pieces. And lucky for me (and you) he said yes!

James also is the host for our monthly Portrait Club, so if you become a fan like me be sure to join us for one of the sessions.

In the meantime, come enjoy a glass of wine and lovely view.

Thanks James, I feel very fortunate to get to stare at them both everyday.

27/02/2025

Very excited to have this beer in the shop. I *may* have bought all four cases that were left. 🙃 But who can blame me for getting excited about a Philly /England mashup? 🍺🍻
Go Birds! 🦅

Outliers is a new beer series celebrating mavericks, rebels, and those forging their own paths in brewing. The first release is a collaboration with Alyston Upshaw III, the force behind Philadelphia’s Concrete Blues, where he crafts refined, British-inspired ales.

This ESB is a bold reimagining of Al’s legendary 3.5% “pub ale,” Alyston’s Ordinary—brewed with Maris Otter malt and a mix of Chinook and English-grown Ernest hops for layered notes of apricot, orange, pine, and heather honey. Best enjoyed at cellar temperature.

19/02/2025

It is time for the spring wine shuffle, which means...

🪩 I need to clear space on the shelves
🪩 Wines are getting discounted
🪩 You are going to nab a bargain

Come have a hunt for what's on offer or grab one of the mystery bundle bags and save some serious dough 💷 without having to make a decision

Only while stocks last so come early or you'll miss out 🤷

New wines coming soooonnnnn

09/02/2025

🦅The Eagles are more than a sports team to me. They are a source of so many good (and frankly, terrible) memories
The memories of what the Eagles were to our family which I love the most. 🏈

Coming home on a Sunday from being at the barn. Mom would have gravy on the stove. Dad would have football on in the background. When it came time for the Eagles Game, the TV sound got turned off, and Merrill Reese came on the radio. I can still feel his voice and smell the aromas in our house.

It's picking out another Eagles paraphanelia for my dad, brother, and grandpa for each birthday/Christmas/anytime you needed a present.
It's hearing my dad grumble 'They make me sick to my stomach, make me ill'.
It's loving them so much, that I didn't realise just how bad we were for a good portion of my life.
It's going to the bar with my girlfriends to watch the Eagles when we got to see each other during college.
It's the ongoing group chats and memes.
It's the comraderie being an Eagles fans brings when you meet one another out in the wild.
It's being let down SO MANY FRICKIN TIMES that when we finally won it, it was that much sweeter.
It's having Freddy become almost as invested as I am.

The Eagles win or lose, were how I bonded with my dad (and mom when she could tolerate us screaming at the TV🤣 or when I called crying when they were on holiday in Key West). No matter what other people say, since frankly most everyone hates an Eagles fan, I wouldn't want to root for any other team.

Go birds! 🦅

08/02/2025

💿Being the complete dorks we are, we have installed a CD Player! I have been carting my CDs from high school for the past 25 years, and dammit I am going to play them.💽

And I picked up a very eclectic music buffs collection they were giving away, so expect some bangers mixed in with really random stuff.

Well also be taking requests so feel free to peruse the CD boxes and see what strikes the mood.👩‍🎤🧑‍🎤

Soon to come, BYOCD. 💿

Absolute dweebs.

06/02/2025

Now stocking Redemption Roasters Coffee ☕

More than just great coffee, is on a mission. As the world’s first prison-based coffee roastery, they provide barista training and roasting skills to incarcerated individuals, creating opportunities for meaningful employment post-release. The result? Ethically sourced, expertly roasted coffee that’s as rich in purpose as it is in flavor.

We have Marta Alemu's vibrant Ethiopian and Eduardo Armero's elegant Columbian on the shelf (with The Block House Espresso coming soon.)

And with our handy new coffee grinder, we c an grind those beans fresh to order for you

31/01/2025

Want freshly roasted coffee beans?
Don't have a grinder and don't want the hassle?

We got you! A spiffy new coffee grinder now lives in the shop we can grind your beans and not your gears. ☕⚙️

Wine & Such

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Tuesday	2pm - 8pm
Wednesday	2pm - 8pm
Thursday	2pm - 8pm
Friday	2pm - 8pm
Saturday	11am - 8pm