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Perfect Pairings - The Art and Science Behind Wine


Le Cordon Bleu London recently hosted a wine pairing demonstration in partnership with Yhangry and hosted by sommelier Isabelle Lynch.

The event was themed around the science of wine pairing, demonstrating to guests how something as simple as a few grains of salt on the tongue can change the perceived flavour of wine.

Half English, half French sommelier Isabelle started out in Manchester House as a cocktail waiter, before quickly progressing through the ranks to become assistant head sommelier. Isabelle was trained by the head sommelier from Core by Clare Smyth, the three Michelin-starred restaurant, and was put through her WSET examinations up to Level 3, receiving distinctions in her tastings.

Later, as Head Sommelier of Restaurant MCR and Parade at Chester Racecourse, she curated wine flights, pairing tasting menus with wines and helped people discover their perfect wine. This led her into her time as a freelance sommelier, carving out new roles and changing how the role of a sommelier can work throughout lockdown. Turning wine tasting on its head, she created a new way of teaching people about wine using a sense of ease that embraced the new wave of wine learning.

Taking the role of head of wine at The Wine List, her role involved acting as buyer, researching, finding and importing wine, filmed educational videos and led both intimate and large-scale wine tasting events. Now as part of Yhangry's rapidly growing team, she consults hundreds of clients on their wine pairings for over 500 chefs. She teaches Yhangry's chefs about wine, giving them the knowledge to elevate their own dinner parties and create an entire restaurant in their client’s homes.

If you'd like to learn more about wine tasting and pairing, browse our wine and beverage courses.

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