Join wine educator Anjali Douglas DipWSET and cheese expert Patrick McGuigan for an evening of Burgundy wine and cheese pairing.
Event details
As well as being a heartland of fine wine, Burgundy also sits in the heart of France's cheese production area. Patrick has selected some superb local cheeses such as Epoisses and Brillat Savarin - as well as a few curveballs from further afield to pair alongside the wines.
From complex, barrel fermented chardonnays to perfumed pinot noirs - plus one or two more esoteric wines, Anjali has selected six fabulous wines from across the region, showcasing the true breadth of styles that can be found across Burgundy. You'll learn about the production methods for both the wines and the cheeses, taste a range of combinations to bring out the best in your wine and cheese.
Wine and cheese list
To be revealed!
Tasting level
Intermediate: An in-depth exploration of a particular topic. Some prior knowledge is beneficial – such as a WSET Level 2 qualification – but these sessions will be enjoyable and educational for anyone with an interest in the subject.
About Anjali Douglas DipWSET
Anjali is a Wine Educator and Events Manager for WSET School London, as well as a current Stage 2 Master of Wine student. She currently teaches the Levels 1-4 wine qualifications at the school, specialising in sparkling wines and wine from Chile, Portugal and South Africa.
As Events Manager, she oversees a programme of 100 annual consumer events, from introductory tastings to advanced masterclasses.
She is the recipient of the prestigious Dom Pérignon Golden Vines Scholarship and she is also part of the leadership team for Women in Wine LDN.
Read our interview with Anjali.
About Patrick McGuigan
Patrick is a Brighton-based freelance food journalist and cheese writer, who contributes regularly to titles including The Telegraph, The Financial Times, Harrods Magazine and Restaurant, among many others.
As one of the country's leading cheese writers and communicators, Patrick has interviewed many of the world's best cheesemakers, affineurs and mongers, writing extensively on the subject for the Telegraph, among others, and appearing on BBC Radio 4's The Food Programme.
He hosts regular talks and tastings for the public, trade and press, and is a senior judge at the World Cheese Awards and the Cheesemonger of the Year award. He also runs training courses at the School of Fine Food and has studied cheese at the School of Artisan Food, the Cheese Guild and the Academy of Cheese.
Booking terms and conditions
Payment in full must be made at the time of booking and places are not confirmed until payment has been received. Unfortunately we cannot take provisional bookings.
Cancellations and transfers
- Cancellations and transfers can be made up to two weeks before the event.
- Cancellations within 10 working days are non-refundable and cannot be transferred to another event.
- If you need to change a name on the booking, please give us as much notice as possible.
- WSET School London reserves the right to cancel an event. If necessary, a full refund or transfer will be offered.
Please note: The sample list and speaker/s may be subject to change.