Bronwen and Francis Percival return for an evening of cheese and wine pairing. With the festive season fast approaching, this is a chance to explore a diverse cheese selection from Neal’s Yard Dairy, paired with an equally diverse range of wines.
How is wine like cheese? And how is it different? We will look at how ideas like terroir expression and authenticity of production apply in both cheese and wine, and present some strategies for devising successful novel pairings. Wine and cheese are both farm-finished agricultural products, and there is much to learn from looking at them side by side. And as a bonus, the chilly evenings of the late autumn provide the ideal time to become reacquainted with the mellow, nutty flavours of aged fortified wines.
Bronwen Percival cheese buyer for Neal’s Yard Dairy in London. In 2012, she instigated a biennial conference on the Science of Artisan Cheese. In early 2014, she spent two months in the Dutton Lab at Harvard University studying the role of marine-associated Proteobacteria on cheese rinds. Along with Dr. Benjamin Wolfe, she co-founded the website MicrobialFoods.org, a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods, and more recently she served on the editorial board of the Oxford Companion to Cheese.
Francis Percival writes on food and wine for The World of Fine Wine. His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. Francis is also a judge in The World of Fine Wine World’s Best Wine List Awards. Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US.
Bronwen and Francis cofounded and host the London Gastronomy Seminars, a long-running series of lectures and talks in London dedicated to making the technical side of food and drink fun and accessible. Their book “Reinventing the Wheel was Wine & Spirits magazine’s Book of the Year 2017, was longlisted for the Art of Eating Prize, and won Best Cheese Book in the World at the 2018 Gourmand Awards.”