Talking Taste with Tim Hayward – Part 3
Filmed at Noble Rot, this third instalment of Ourglass Tapes sees writer and broadcaster Tim Hayward deep in discussion over a glass of oxidative Jura and a hunk of 24-month-aged cheese. From salt crystals to sherry-like aromatics, it's a conversation about texture, evolution and what we learn when we taste together.
“The complexity of the cheese... there’s literally a granularity of salt in there,” says Hayward, praising the interplay of nutty depth and salinity. He’s joined by wine writer Kate Hawkins, who offers a crucial observation: “You’ve got to think about how the next generation are gonna be drinking wine.” That means fewer magnums and more by-the-glass experimentation. Less prestige, more permission.
This theme of accessible, curiosity-led drinking also runs through Michael Sager’s reflections on wine education, and Amelia Singer’s Californian take on Chablis, where food and wine meet on instinct, not instruction.
THIRSTY FOR MORE?
Watch out for the next in our series, where Tim Hayward talks restaurants. Or rewind to Michael Sager on democratising wine and why “it’s in the glass” is all that really matters.
TL;DR
Tim Hayward explores flavour, aged cheese and how younger drinkers are reshaping wine culture.
Art Direction by David Tokley
Filming by Max Sizeland
Location: Noble Rot, Mayfair, London