Join Master of Wine Lydia Harrison and cheese expert Patrick McGuigan as they explore how time and maturation can transform cheese and wine in wonderful ways.
Event details
Our wine and cheese experts, Lydia and Patrick, will shine a light on the darkness of caves and cellars, highlighting how different maturation techniques affect the flavour, texture and appearance of cheese and wine.
You’ll learn the remarkable ways in which oxygen, cultures, humidity, temperature and time can radically alter the character of cheese and wine, and get the answers pressing questions, such as...
- Which improve with age, and which don't?
- How do you know when they've reached their full potential?
- And what happens to flavour over time?
So, if you've ever wanted to know why there are crystals in some aged cheeses or whether barrels or amphorae really make a big difference to wine, come along!
Wine and cheese list
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Perroche - young fresh goat's cheese from UK
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Ganbazan Albarino 2020, Rias Baixas, Spain
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Banon - French goat's cheese wrapped in leaves
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Gramona Celler Battle 2011 Corpinnat, Spain
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Gubbeen - washed rind cheese from Ireland
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Escarpment Pinot Noir 2020, New Zealand
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10 month Comte v 24 month Comte
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Domaine Rolet Vin Jaune 2012 v Domaine Rolet Vin Jaune 2002, Jura, France
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48 month Gouda
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Magnum of Trefethen Family Vineyards Cabernet Sauvignon 2005, Oak Knoll, Napa, California
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Cabrales - super powerful, spicy blue from Spain
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Henriques and Henriques 10 year old Malvasia, Madeira
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 Lydia Harrison MW
Lydia is a born and bred Londoner and has spent her entire career in the wine industry, starting in retail at Majestic Wine where she worked for six years, during which time she completed the WSET Diploma with Distinction and won the coveted Vintners' Scholarship for the highest mark in the UK trade.
Today, Lydia is Head of Education and Events at WSET School London, ensuring that our offering is packed with opportunities for you to taste an eclectic range of wines, spirits, sake and now beer.
Lydia is also one of our core educators, teaching about wine at all levels including the Level 4 Diploma in Wines.
She became a Master of Wine in August 2019 after completing a research paper focused on online wine education. She is also a Bordeaux Ambassador for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB) and a Certified Sherry Educator. Read our Q&A with Lydia.
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.