Oxygen and ferments: oxidized wine and aged natural cheese 

One of the first things you learn about wine is that oxygen is generally considered harmful to it, but the beauty of the wine world is in its variety. Exceptions are to be found everywhere, even regarding the perception of oxygen. This workshop focuses on producers at the forefront of oxidized wine. 

All the wines in this workshop are part of a new selection of Triple A labels that aim to demostrate how, for some wine,s oxidation is an essential feature of their sensory profile: we’ll taste two Marsala wines, a sherry, and two other Italian bottles. 

Oxygen for wine, and aging with natural ferments for cheese. The Triple A wines are proposed together with these spectacular natural cheeses: Queso de Cabrales from Asturias, Spain, Mountain Pasture Castelmagno, Historic Rebel and Shepherd’ Fiore Sardo. 

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Cover image Mountain Pasture Castelmagno, Slow Food Presidium, Piedmont | Ph. Alberto Peroli

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