Who It's For: Curious eaters, wine lovers who want the science behind the magic, and anyone who just likes cheese.
There is a reason certain wines and cheeses have been ending up on the same table for centuries. They grew up in the same soil, drank the same water, and breathed the same air. That is not poetry. That is terroir, and it is one of the most delicious arguments for regionality you will ever taste.
Over two hours we are working through eight wines and eight cheeses sourced from the same corners of the globe, pairing them the way nature intended and breaking down exactly why each combination works on a scientific, agricultural, and deeply satisfying level. This is not a class about crackers and crowd pleasers. This is a class about the relationship between land, animal, and vine and what happens when you stop separating them.
Approachable enough for a first pairing class. Nerdy enough to keep you thinking about it for weeks.