Last week marked the third celebration of the beloved annual partnership between the Wigan Borough and Angers, a city in France. French Week spanning across many venues in Wigan, Hindley and Leigh allows local people to immerse themselves in French culture whilst strengthening the ties between both towns. Throughout the week there are a range of events held from the allure of French cinema, engaging game and craft activities and the treasured wine and cheese tasting. Led by Christine Doublet-Stewart the event offers people the chance to delve deeper and discover the profound relationship between wine, cheese and the essence of French culture.

As someone not particularly versed in French culture, I saw the annual partnership as a chance to broaden my horizons. Intrigued by the charm of the beautiful French language known for its representation of the emotion of love, art and fashion it is something I hope to learn. With the event unfolding at the Turnpike Gallery a place which feels like a home to me, I eagerly anticipated the 6 PM start time to begin my journey. Immersing myself in all things French!

Christine started the evening by shedding light on the significance of the pairing of cheese and wine within French culture. Historically, the pairing has remained integral to the French culture due to being a staple to the French diet. From being provided to soldiers as part of their rations during the war to civilians, it was featured in every aspect of French life. This revelation deepened my appreciation for the cultural importance of this culinary tradition.

Intriguingly, in her presentation, Christine also delved into the scientific intricacies behind the pairing of wine and cheese. Surprisingly, there’s a touch of Chemistry involved! Wine serves as an excellent palette cleanser when enjoyed alongside cheese. The Tannis in wine is known for its astringent properties that dry the mouth so when tasted the cheese offers a rich, creamy texture that coats the palette. Essentially as the wine dries, the cheese melts creating a harmonious balance of flavours and textures. Christine emphasised the golden rule: light wines pair best with lighter cheeses, while stronger wines complement stronger, bolder cheeses.

While there a suggested pairings these are merely suggestions and not set in stone. The allure of successful marketing creates the illusion of strict etiquette that shouldn’t be crossed when pairing wine and cheese. However, rules are made to be broken and now there is even the daring pairing of champagne or process with cheese, breaking traditional boundaries.

Examples of recommended pairings:
Goats Cheese: Sauvignon Blanc
Mozzarella: Pinot Nior
Gruyere, mild cheddar: Chardonnay, Merlot
Other Cheddar: Rose, Riesling
Gorgonzola: Carabarnet, Syrah
Brie: Bubles

As we became engrossed in Christine’s presentation, we nearly overlooked the anticipated wine and cheese tasting! An array of cheeses was on offer from the milder cheeses of Gruyere and Cheddar to the strong force of Roquefort. Wines offered ranged from red wines to white and rosé wines meaning as someone who has a distaste for red wine I could indulge in a rosé or a white wine.

I recall tasting the Roquefort for the first time and feeling adventurous, believing I had developed a taste for the cheese. However, the sharpness of the aftertaste proved too intense for my liking. I found myself in love with the crispiness of the baguette, complemented perfectly by the smooth embrace of the cheddar paired with a refreshing glass of rosé or white.

I had a wonderful evening and learned a lot about the delightful synergy between wine and cheese. Interacting with fellow enthusiasts who shared a passion for embracing French culture and fostering connections between the towns of the Wigan Borough and Angers was truly enriching. The tasting experience ignited a deep desire within me to learn and speak the language of love, romance, art and fashion even more.