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Reinventing the Wheel - Cheese and Wine Class with Author Francis Percival (without book purchase) 11/8/17
at City Winery Chicago
- 7:00 PM
- 7:00 PM
- 9:00 PM
City Winery Chicago
Cheese and Wine Pairing Seminar
with Francis Percival, author
Tradition, heritage, craft and flavor! Francis Percival and Rebeckah Mahru will engage in discussion and tasting of five cheeses and five wines (beverages). Immediately following the seminar, there will be a book signing and small reception with wine from City Winery.
Francis Percival suggested considering the concept of terroir as an element of understanding how and why cheese is made. Often times the story behind the cheese can lead to the best wine selection. Pair the cheese with a wine of place and consider the story behind the wine. Sublime pairings are possible...physically, but, also intellectually delicious. Leverage the understanding of agriculture and the art of fermentation in both elements.
Beverage Director Rebekah Mahru, with consultation (and tasting) guidance from Mister Percival, will provide an array of beverages to pair with the handcrafted cheese selections. And, although we shall feature just one pairing of a wine (or beverage) and a cheese, the whole lot of them will be an experiment in flavor profiles and pairings. Join in the adventure as we play with your palate!
Cheese, as a food, has changed and adapted over the past century or so in a dramatic way. Once an agricultural product driven by a pastoral location and local, native microbes, cheese making is now an industrial marvel of pasteurization, inoculation, manipulated cultures and a changed landscape. Winemaking mirrors this morphing, as well. In the process, we have harnessed the power of consistency and expectation and cost. But, what has been sacrificed? Discover real flavor in this thoughtful and thorough pairing exercise.
Francis and Bronwen Percival are flipping the world of cheese upside up with a deep dive into the nerdery of milk, microbes, air and grass terroir. The secret culture starters. Real cheese. Real freaking cheese! This book, Milk and Microbes: Reinventing the Wheel with Bronwen and Francis Percival, is a cultural revolution of fermentation. Read it! (To purchase the book alongside the event, please follow the link below.)
Francis Percival is food editor and columnist for The World of Fine Wine.
His work has been shortlisted at the Louis Roederer International Wine Writers’ Awards for the last five years, winning Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015.
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. He has presented at the professional wine conference, TexSom. With Bronwen Percival he is the coauthor of Reinventing the Wheel, a recently released book on the history and science of cheese for the University of California Press. Besides writing, Francis also teaches wine and cheese 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.
For more about Francis and Bronwen, click on the link below!