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Isla at The Standard, London has entered a new chapter this spring, reimagined as a neighbourhood wine bar centred around seasonal Mediterranean-inspired plates and a wine list built for discovery. Focused on organic and biodynamic producers, the list champions low-intervention wines and lesser-known varieties alongside familiar favourites.

One standout for summer is Athénais de Béru, Amalgamate 2022, a Gamay and Aligoté blend from Beaujolais that shows the appeal of lighter reds served cool. Expect notes of wild strawberry, sour cherry, and black pepper, with bright acidity that keeps everything fresh. It’s a natural fit for long lunches and evenings on the terrace.

Also featured on the list is Amor per la Terra’s La Vinya d’en Tomàs 2022 from Catalonia, a light, slightly spritzy natural red with strawberry, plum and mineral notes that becomes even more refreshing when served cold.

Holy Carrot | Cinsault / Grenache / Merlot, “Rouge Clair”, Regard de L’Artiste, 2024, Languedoc, France

Holy Carrot Bistro, the vegetable-led Spitalfields opening from founder Irina Linovich and Executive Chef Daniel Watkins, brings a relaxed, neighbourhood feel to East London dining, built around fire-led cooking, fermentation and seasonal dishes designed for sharing. Among the summer pours is Rouge Clair 2024 from Regard de L’Artiste, a chilled blend of Cinsault, Grenache and Merlot from Languedoc. Light and juicy with bright cherry fruit and gentle spice, it’s a natural match for Holy Carrot’s shared plates.

The Plimsoll | Bangarang Rouge, Domaine Mosse 2024; Cambuix, Cati Ribot 2024; Nerocapitano, Lamoresca 2025; Palabres, Emmanuel Haget 2024

Awarded OpenTable’s Gastropub of the Year 2026, The Plimsoll, the cult North London boozer from the Four Legs team, serves a daily-changing menu cooked as the team likes to eat: unpretentious and full of bold flavour. Alongside “London’s best burger”, the Dexter Cheeseburger, and perfectly poured pints, The Plimsoll hosts an impressive range of carefully selected chilled reds from Domaine Mosse’s Bangarang Rouge 2024, a juicy Loire packed with crunchy red berries and white pepper spice, to Emmanuel Haget’s Palabres 2024, a peppery Pineau d’Aunis brimming with bright red fruit and refreshing edge.

Cafe Deco Bloomsbury | Patrick Bouju; Justine Loiseau; Alanna Lagamba’s Frauenpower Fusion 2025; Roman Valot’s Gamay

Café Deco has long championed the wines of Patrick Bouju & Justine Loiseau, and the Pd’A 2024 is a particular favourite this year: aromatic and wonderfully moreish, whether enjoyed over a quick glass or a long meal. Alanna Lagamba’s Frauenpower Fusion 2024 brings bright, juicy, Lambrusco-esque energy, while Romain Valot’s orange-label Gamay is everything Café Deco loves in the grape: high-energy, crunchy red fruit, a slight spritz on opening, and best served with a gentle chill.

Burro | Clementi, Valpolicella Classico 2024

At Burro, its wine list celebrates Italy’s diverse wine regions, and the 2024 Clementi Valpolicella Classico is a perfect example of why lighter reds are having a moment. Produced in the heart of Veneto from the classic Valpolicella blend it delivers bright red cherry fruit, vibrant acidity and gentle tannins with a freshness that makes it especially compelling served lightly chilled. Expect red cherry fruit and a subtle, savoury edge, best enjoyed on Burro’s suntrap of a terrace alongside a plate of Strozzapreti all’ amatriciana – experiencing La Dolce Vita.

Akub | Baladi Vintage, Cremisan 2024

Celebrated by Sommelier Anna Patrowicz at akub in Notting Hill is a new 2024 vintage, Baladi, from Cremisan Winery near Bethlehem, using an indigenous Palestinian grape called Baladi Aswad. The lighter style delivers crunchy red cherry fruit and an earthy mineral character, giving a softer structure to the wine. 

Anna said, “Tannins are light, so a cooler serving temperature accentuates the mouthfeel without making it too angular. The mahlab notes add that extra interest with subtle notes of spices, too. At Akub, we serve all red wines at a cooler temperature of 16 °C straight from the wine fridge to make sure that they can show off their full character.

Bar Blondie | Agiorgitiko from the Peloponnese, Nebbiolo from Arpepe’s Rosso di Valtellina

Co-founder & Head Sommelier Alex Price has built a career across some of London’s wine-focused restaurants, including Bar Crispin, Bistro Freddie and Plates. She most recently opened her own wine bar, Bar Blondie in Queen’s Park, with a 200-bin list including her favourite chilled reds.

“As we battle the heatwave, I often alter the temperature of most red wines, preferring to put a bottle in the fridge 15 minutes before serving to provide a little extra lift. However, certain wines definitely lend themselves to being placed in an ice bucket for the duration of the bottle, providing a fresh, thirst-quenching drop without compromising on structure or a touch of tannin. 

On the by-the-glass list at Bar Blondie, there are a few chillable options, ranging from a juicy yet well-structured Agiorgitiko from the Peloponnese in Greece, that’s a delicious alternative to Gamay, to a super interesting old vine blend of northern Spanish grapes from Bodegas Albamar, that has produced a moreishly zesty low-alcohol red wine that’s perfect dipped in ice. Lastly, a high-altitude Nebbiolo in the form of Iconic producer Arpepe’s Rosso di Valtellina, full of wild strawberry, cherry and aromatic rosehips that instantly lift when dropped in temperature without compromising on complexity and structure.”