Matching wines to a cheeseboard can be a tricky process, with a host of elements to consider. from the character of the cheeses to the character of your guests. And that’s before we get on to the perennial question of whether it should be served pre- or post-dessert…
Enter Fiona Beckett, wine columnist for The Guardian and award-winning writer (and author of three books on cheese). One of the world’s leading experts on food-and-wine matching, Fiona is set to lead Members in a cheese-and-wine pairing extravaganza in the St. James’s Room.
In a fun and informal workshop, Fiona will guide us through a series of different matches for a range of cheeses. We’ll look at alternative approaches to tailoring your cheese to both your wine and the season, exploring red and white wines, sweet and sparkling, spanning both conventional and more adventurous options.
Much like the Club’s English cheeseboard, each of the cheeses featured is a stellar example of British cheesemaking courtesy of our friends at Paxton & Whitfield.
We hope Members will be as excited as we are to welcome Fiona for her first Club event – and will leave with some newfound knowledge and tips for their next dinner party cheeseboard.
The wines and cheeses we will be tasting:
Nyetimber Classic Cuvée with gougères on arrival
Goats cheese – Sinodun Hill
Domaine Jean-Paul Balland, Grande Cuvée Blanc, Sancerre 2020
Château Galoupet, Cru Classé De Provence, Rosé 2021
Brie-style cheese – Baron Bigod
Lismore, Chardonnay, Greyton, South Africa 2020
Moss Wood, Pinot Noir, Margaret River, West Australia 2018
Hard cheese – Sparkenhoe Red Leicester
Château La Colline Du Rocher, Saint-Émilion Grand Cru 2016
Valdespino, Tio Diego Amontillado, NV
Blue cheese – Barkham Blue
Château Lafaurie-Peyraguey, 1er Cru Classé, Sauternes 2003
Bodega Pablo Fallabrino, Alcyone, Tannat Dessert Wine 2020
Friday 2nd June
St. James’s Room
18:30 – Welcome Drink
19:00 – Workshop starts
20:30 – Workshop ends
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