In Part 3 of Ourglass Tapes, Tim Hayward delves into the interplay of wine, cheese, and the shifting landscape of taste. Over a glass of oxidative Jura and aged cheese, he discusses the nuances of flavour and the importance of embracing new perspectives in wine appreciation.

Filmed at Noble Rot, this third instalment of 

 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

Amelia Singer’s Californian take on Chablis

, where food and wine meet on instinct, not instruction.

Watch out for the next in our series, where Tim Hayward talks restaurants. Or rewind to 

 and why “it’s in the glass” is all that really matters.

Tim Hayward explores flavour, aged cheese and how younger drinkers are reshaping wine culture.

Tim Hayward explores wine, cheese, and evolving taste, reflecting on how younger generations approach wine differently.
