Exploring Terroir in Cheese & Wine

Join cheese writer Patrick McGuigan and Master of Wine Lydia Harrison as they discuss the concept of terroir in cheese and wine.

Patrick McGuigan and Lydia Harrison MW have become something of a cheese and wine pairing dream team, having hosted many brilliant tastings together over the last couple of years.

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.

Cheese:

Banon Goats cheese (soft goats cheese)
Appleby’s Cheshire (Caerphilly or crumbly cheese)
Westcombe Cheddar (Cheddar, Comte, Gruyere)
Roquefort (Gorgonzola, other strong blue cheese)

Wines:

English still rosé (another rosé wine from a cool climate)
Chablis
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!

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