Classic Cheese Pairings

Why they work and how to make the most of them this summer

 


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Brie and White Burgundy

Brie and white Burgundy is an old stand-by of the cocktail set, a relic of the 1960s reborn in a “Mad Men” frenzy by men in skinny ties and women in dresses that resemble drapes. It’s a pretty good pairing nonetheless!

Why it works:  Brie - and I’m talking about the ripe to riper examples - has a fine butter nature enhanced by the subtly funky crust of mold that supports it. White Burgundy also often has a bit of butteriness, and the use of battonage, the stirring of the lees (mostly dead yeast cells), tends to lend white Burgundy a bit of creaminess and an underlying layer of non-fruity flavors that marry well with the cheese. Perfectly, in fact.

How to make the most of it: Bake that Brie

Even in the summer months, a nice wheel of baked Brie is great. It’s easy - just use prepared crescent roll dough. Festive and delicious! Top it with nuts or fruit, as is traditionally done, or pave a brave new path and slather it with sun-dried tomato spread or something equally fun.

Try This Recipe
 

Wines to try: You need a partner who can follow the Brie, not lead, so look for something simple and soft, like the gooey edges of the cheese.

Verget St. Veran Terroirs de Davaye

Domaine de Roally Vire Clesse

Photo courtesy of ilovememphis via Flickr/cc
 

Classic Cheese Pairings 6/8/12

1.
Tiefenbrunner Cabernet Sauvignon Alto Adige Südtirol Castel Turmhof (2010)
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2.
Russiz Superiore Collio Sauvignon (2010)
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3.
Château Loupiac-Gaudiet Sémillon-Sauvignon Blanc Blend Loupiac (2009)
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4.
Chateau du Cros Loupiac (2010)
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5.
Gelsomina Lambrusco Mantovano (2007)
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6.
Medici Ermete Lambrusco Lambrusco Grasparossa le Tenute Bocciolo (2010)
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7.
Hatzidakis Winery Assyrtiko Santorini Nykteri (2009)
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8.
Argyros Assyrtiko Santorini Canava (2007)
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9.
Verget St Veran Terroirs de Davaye (2010)
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10.
Viré-Clessé Domaine de Roally (2010)
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Comments

  • Snooth User: amateriat
    618056 9

    Sigh...interesting wines, paired with every single cheese I <i>don't</i> like. I suppose it's because, when the livin' is (relatively) easy, my go-to pairing is Gouda (regular or smoked) and a nice Garnacha (and a locally-baked baguette, which thankfully is once again easier to find in my neck of Gotham). Sometimes you want to foxtrot rather than waltz, yes?

    - Barrett

    Jun 08, 2012 at 1:25 PM


  • Snooth User: envchemist
    340946 18

    That's a very short unusual list. Maybe they were trying to show unusual pairs. My favorite is Baked Brie with Tawny Port --great dessert or Sharp cheese with Merlot.

    Nydia

    Jun 08, 2012 at 2:39 PM


  • Sounds like a reason to have a cheese/wine party! Wine & cheese are like PB&J..meant for each other. Interesting list...I'm sure you could go on & on with combinations.

    Jun 09, 2012 at 9:16 AM


  • Thats fine until youre presented with a cheeseboard - when you say "Dry White Port please" as its versatility copes well with varied cheeses.
    An other surprise - cheeses tend to go with their local wines. Eg Chignin de Savoie with the Vacherin Mont D-Or cheese

    Jul 04, 2012 at 7:08 AM


  • Snooth User: Calamus
    1121277 305

    Breaking the 'rules', I really like a Sauterne with Romano-Parmesan or a Sauterne with a 7 year old Quebec cheddar. Heaven!

    Jul 24, 2012 at 7:53 PM


  • I wonder if Calamus's finding of Sauternes and mine of dry white port (still rather rich and sweet) add up to making sweet wine a good - and certainly under-rated -bet with salty cheese.
    Anyone else out there with sweet wine findings or pairings with specific cheeses?

    Jul 26, 2012 at 6:06 AM


  • Snooth User: Calamus
    1121277 305

    Willamsimpson, There must be others! Cremant and hard French cheese with apples and a few grapes is delicious. On the other side of the palate, A Syrah with cheese curd or gouda is a great Friday night snack. I think I am going to work my way through the pairings, on this list, that I haven't tried yet.

    Jul 26, 2012 at 7:50 AM


  • woww... so sweet.. & nice

    Aug 31, 2013 at 5:00 AM


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