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- What wine for Brie?
I can't find the ideal match though I haven't strayed from dry whites and reds yet. Correct me if I'm wrong but aged brie has a bit of that moldiness that almost reminds me of TCA. Who wants a wine that complements TCA? If wine did go with TCA then cork taint wouldn't be a fault! Anyway maybe I should venture into the sweeter realm since blueveined cheeses go so well with sweet wines and baked brie topped with preserves or carmelized onions and shallots is so good. Maybe a riper riesling or gewurtz with good acidity would do it. Any suggestions?
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1738 - Reply by Gregory Dal Piaz, Oct 22, 2008.
Well I'm guessing that you're serving a fairly mature Brie. Even though there is that slight moldiness the Brie remains a very buttery cheese. I've had good success with aged white Burgundy. I think Loire valley Chenin, again with some age on it can be a perfect match. An older bottling that has dropped some of it's sugar and picked up the classic, wet wool, lanolin scents of Chenin can be a perfect match. I would serve a younger brie with Riesling to match up to the precision of the wine but again an aged bottle can have some wonderful, complimentary funk as well. I think there are tons of good choices out there, the fun is in finding one that works!
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105 - Reply by Pymonte, Oct 24, 2008.
What are you eating the brie with?
The aforementioned baked brie with caramelized onions and shallots? Oooh. Lots there. Alsatian Gewurztraminer is the first thing that comes to mind with me. Trimbach is nice.
Dried Fruits and nuts? Figs? Dates (brie and dates tastes like happiness) Cream Sherry- Pedro Ximenez 1927, or port.
Peaches/Apricots/Plums? Auslese Riesling- Many, many to choose from.
Alone- I will concur with Greg here and say unoaked Chardonnay. White Burgundy is the obvious choice, Chablis in particular, due to the gentle herbaceous, earthy flavors, but you'll find some delicious unoaked California Chards as well, though stay away from anything malo-lactic.
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8 - Reply by vintagesf, Jan 7.
This may be swimming against the tide, but I always like a dry sparkler, preferably a Champagne, blanc de noirs with a brie or Camembert. The nuttier the flavor, the better the pairing.
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83 - Reply by MarioRobles, Jan 8.
Twofold Clare Valley Riesling... hard to find but it is a fantastic match... Aussie Rielsing with a 'French' approach to winemaking...
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232 - Reply by fibo86, Jan 26.
Well I might just stand out like no tomorrow here but I'd probably go with an aged Chardonnay oaked but a softer style. An aged Marsanne or even a blend of Marsanne/Viognier or Viognier with good acid and high apricot flavors, or maybe a Soave (Italian blend Garganega, Chard, Pinot blac & Trebbiano) or as Greg says go for the original Loire valley Chenin as it comes flat or bubbles.
If you decide to go sweeter style, Port (ocean8)sweet , Tokay sweet ,Amontillado- Pedro Ximenez Sherry (Pymonte) or for dryer style Fino sherry. Sherry can often go with the dishes that you can't seem to match with any other wine and does come sweet medium and dry.
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1 - Reply by Ali Lyons, Jan 26.
fibo86 took the words outa my mouf: Marsanne. Or Roussanne, Grenache Blanc. A nice fat, low acid Northern Rhone white is my go to ersatz Chard. If you really look you might be able to find a Corbieres blanc or a nice Vin de Pays that fits the bill.
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1738
- Reply by Gregory Dal Piaz, Jan 27.
Nice calls Ali, for you low acid freaks. Give me that high acid, or is it acid high, whichever.
We should have a wine and cheese pairing event...
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6 - Reply by williamsimpson, Sep 21.
A surprise hit with French cheeses (when in doubt) has been chilled dry white port.
Its also a lovely aperitif, but more than two before dinner will wobble your legs!
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33 - Reply by Greg Roberts, Sep 24.
I was just reading the new issue of the French magazine RVF Revue du VIn de France and they have an article this month on wine and cheese pairings. Their advice is similar to what vintesf offered: champagne or champagne method sparkling wine with brie, in particular they recommend champagne aged 15 or so years since the oxidation and nutty flavors will complement brie.
Other advice in the article: make sure you have good bread, white wines pair with a wider variety of cheeses, try sparkling wine pairings
