Tasting In person

Wine and Cheese Masterclass

Five classic pairings. Five wines. Five cheeses. A WSET-qualified tutor walks through why each combination works — and why the received wisdom of red wine with cheese is usually wrong.

The five pairings

1
Chablis Premier Cru with Époisses de Bourgogne

Chablis' knife-sharp acidity and mineral restraint cuts through the washed-rind richness of Époisses. Both are Burgundian — a regional affinity that works.

2
Sancerre with Chèvre frais (fresh goat's cheese)

The classic Loire Valley pairing. Sancerre's citrus and grassy Sauvignon Blanc character mirrors the tang and freshness of young goat's cheese.

3
Aged Rioja Reserva with Manchego Curado (6-month)

Regional pairing: Spain's most famous red and Spain's most famous cheese. The Rioja's vanilla-inflected oak and dried fruit notes meet the nutty, sheepy fat of aged Manchego.

4
Sauternes with Roquefort

The most celebrated sweet-and-salty pairing in gastronomy. Sauternes' honeyed botrytis richness and acidity balance the aggressively salty, buttery intensity of blue cheese.

5
Tawny Port (10-year) with Aged Comté (18-month)

Tawny Port's walnut, dried apricot and oxidative notes find an echo in the slow, crystalline nuttiness of long-aged Comté. Both are products of controlled oxidation over time.

What the session covers

The evening begins with a short explanation of why wine and cheese pairings succeed or fail — the role of acidity, tannin and sweetness in relation to fat, salt and protein. Each pairing is then tasted in sequence, with commentary on what is happening on the palate and why. The tutor also covers the counterintuitive finding that tannic reds are often the worst choice with most cheeses.

Venue: Borough Market, London's oldest food market. The Tasting Room is located within the market building — arrive via the Southwark Street entrance. The session finishes by 20:30 with remaining wines available to purchase at a reduced price.

For the principles behind the pairings covered on the night, see the food pairing principles guide.

Booking: Borough Market. Cheese and wine selections subject to seasonal availability. Dietary alternatives available on request at booking. Corrections via the contact form.

Related

07 · Taste — Guide Food pairing principles Glossary Tannin Tool Food pairing tool Events All wine events

Questions

About wine and cheese pairing.

Why does red wine often clash with cheese?
Tannin is the culprit. Red wine tannins bind with the proteins in cheese but also interact with the fat content to amplify bitterness and drying astringency on the palate — the opposite of the softening effect you get with red meat. This is why the traditional "red wine with cheese" pairing is often less satisfying than expected. White wine, sparkling wine, sweet wine and fortified wine generally pair more reliably with most cheeses. The food pairing principles guide explains the underlying logic. See also the tannin glossary entry.
What is the best wine to serve with a mixed cheese board?
There is no single wine that pairs perfectly with every cheese style simultaneously — the flavour range from fresh goat's cheese to aged blue cheese is too wide. A practical approach: serve a dry, unoaked white (Sauvignon Blanc, Albariño, Chablis) with fresh and soft cheeses; a sweet wine or tawny Port with blue or aged hard cheeses. Alternatively, Champagne or English sparkling wine has enough acidity and neutrality to pair reasonably well across many styles. The food pairing tool lets you explore by cheese type.
Does the milk type of a cheese affect wine pairing?
Yes, significantly. Cow's milk cheeses range widely — from mild (Brie, young Gouda) to pungent (Époisses, Taleggio) — and pair with different wine styles accordingly. Goat's milk cheeses (chèvre, Crottin) tend to have a bright tang that matches high-acidity whites like Sancerre or Riesling. Sheep's milk cheeses (Manchego, Ossau-Iraty, Pecorino) are often richer and nuttier; aged versions pair with fuller whites or medium reds. Avoid highly tannic reds with all three milk types.
Why does Sauternes work with Roquefort?
Salt and sweetness is one of the most fundamental flavour contrasts in food. Roquefort's intense salt and fat is precisely what the sweetness and acidity of Sauternes is designed to balance. The acidity in Sauternes also refreshes the palate after the rich, creamy texture of the cheese. This pairing has been celebrated in Bordeaux for centuries — Roquefort is geographically close to Sauternes and the local food culture evolved around the combination. For how botrytis creates Sauternes' sweetness, see the How wine is made guide.
Is this event suitable for beginners?
Yes. The session is designed for anyone who enjoys cheese and wine and wants to understand why certain pairings work. No prior wine knowledge is needed. If you want to prepare, the food pairing principles guide covers the logic behind all the pairings you will taste on the evening.