During the Middle Ages, Monks not only were the guardians of knowledge but they advanced many sciences especially in the realm of fermentation. Almost all we know today about cheese, wine and beer, were originally developed in an Abbey. From cheeses such as Wensleydale, which was brought to these shores with the Monks following the Norman Conquest, to the development of Pinot Noir by the Monks of Citeaux, we will explore the traditions of cheese, beer and wine that have been bequethed to us. Andrew Nielsen is a former cheesemonger, amateur brewer, dabbler in cider and an artisanal winemaker in Burgundy with his wine label Le Grappin. producing small batch Pinot Noir and Chardonnay from the village of Savigny-lès-Beaune on the Côte d’Or. As well as being passionate about all things fermented, Andrew is also completing a degree in fermentation science and is a keen student of the history of cheese, wine, beer & cider. Andrew’s talks are a mélange of history, science and wonder for the magical gifts of our microscopic partners of yeast, mould and bacteria. .................... This Tutored Tasting will be held at Neal's Yard Dairy-The Warehouse 6-8 Park Street LONDON SE1 9AB Click here for directions to our venue .................... Your tickets(s) will be emailed to you on your selected date. Please print off and bring with you to the event. .................... For further details, see Our Tutored Tastings information page ....................
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