Champagne is the world’s most underrated gastronomic wine. In the popular imagination it is a wine of celebration, the ideal social lubricant for a cocktail party and shorthand for luxury and prestige. But that ignores its amazing potential at table. This tasting will attempt to put that straight.
We will taste a range of Champagnes, running from established Grande Marque houses to boutique growers. Along the way we will explore the impact of site, region, and process on both the wine and cheese. What does Champagne teach us about cheese? And why do some wines and cheeses pair so well?
Francis Percival is our host for the evening. Many of you will know Francis as he has worked for Philglas & Swiggot for the best part of a decade, although Francis walks on a much broader stage in the world of food and wine.
Francis writes for The World of Fine Wine on both wine and food. 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.
His work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. With Bronwen Percival he is the coauthor of a new book on the history, science, and future of cheese and dairy farming, Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, forthcoming from the University of California Press in September 2017. Reinventing the Wheel has been shortlisted for the 2017 Jane Grigson Trust Award.
Besides writing, Francis also teaches classes for Neal’s Yard Dairy and cofounded and hosts 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.
We are delighted to offer two separate Champagne and Cheese masterclasses with Francis over the next two months.
Marylebone: Wednesday 26th April. 7pm-9pm