Join cheese writer Patrick McGuigan and Master of Wine Lydia Harrison as they discuss the concept of terroir in cheese and wine.
In this session, they'll explore the concept of terroir and the impact of climate, soil, topography, agricultural practices and the human touch on both cheese and wine. A variety of pairings will be explored - if you would like to taste alongside, Patrick and Lydia will be enjoying the below examples. If you can't find these styles, we've provided some alternatives in brackets which would also work well.
- Banon Goats cheese (soft goats cheese)
- Appleby’s Cheshire (Caerphilly or crumbly cheese)
- Isle of Mull Cheddar (Cheddar, Comte, Gruyere)
- Roquefort (Gorgonzola, other strong blue cheese)
- English still rosé (another rosé wine from a cool climate)
- Central Otago Pinot Noir, New Zealand (Pinot Noir from California, Chile etc)
- Sweet botrytised wine eg Sauternes, Tokaj etc.
Join in with one or all four cheeses and wines, or whatever you have available, and see what you enjoy!
Let us know what you're tasting on Instagram:
If you enjoy the webinar, we would love to welcome you onto one of our WSET wine courses, all of which can be studied online from your home. More details here.