Wine & Food

Snooth User: rich2

What wine for Brie?

Posted by rich2, Oct 22, 2008.

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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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!

Reply by oceank8, Oct 23, 2008.

Port is always my favorite with brie!

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.

Reply by vintagesf, Jan 7, 2009.

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.

Reply by MarioRobles, Jan 8, 2009.

Twofold Clare Valley Riesling... hard to find but it is a fantastic match... Aussie Rielsing with a 'French' approach to winemaking...

Reply by fibo86, Jan 26, 2009.

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.

Reply by Ali Lyons, Jan 26, 2009.

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.

Reply by Gregory Dal Piaz, Jan 27, 2009.

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...

Reply by williamsimpson, Sep 21, 2009.

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!

Reply by Greg Roberts, Sep 24, 2009.

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

Reply by amour, Oct 22, 2009.

Hello williamsimpson,
WHITE PORT >>>>>>>Thanks for the timely reminder!!
I go often to Gordon's Wine Bar on VILLIERS street....
CHURCHILL used to drink there...a cavernous location ...avoiding the bombs,
various lovely distinctive PORTS ARE SERVED THERE. That is where I was Baptised
with great WHITE PORT. The owners were PORTUGUESE, I think.
A lovely haunt in LONDON...near EMBANKMENT
on the tube (METRO).

Reply by DLRBBT, Nov 6, 2010.

Brie and other creamy cheeses, work very well with a very oaky aged chardonnay, champagne or even a Pinot Grigio, however I would go for something like an okay chenin blanc, aged and golden, more special then the regulars. 

Reply by napagirl68, Nov 7, 2010.


Reply by napagirl68, Nov 7, 2010.

BTW.. disagree with any advice to pair chardonnay with brie...   I hate that pairing, IMO.  A big red could also pull it off, but a tawny port is just lovely.

Reply by dmcker, Nov 7, 2010.

Try it with some French chardonnays,  NG... ;-)  You don't even like it with bubbly?

Reply by napagirl68, Nov 7, 2010.

I can tolerate it with bubbly, but it just has the most awful taste to me with chards.  I have tried it with all types of chards (for some reason, they push chards with brie at gallery openings?!?!)  It just does something strange on my palate.  The cheese tastes awful.  Maybe it's just me.  I do like it with port tho.

Reply by Girl Drink Drunk, Nov 7, 2010.

How has no one mentioned Pouilly-Fume?  Yum.

Reply by dmcker, Nov 7, 2010.

SB is good, as is SB/Semillon a la Graves. And Champagne or even still chards from south of there also work excellently for me.

We appear to have very different palates, NG. I find brie with port a bit dull. Especially since I usually drink port after dinner, and then find the contrast with the saltiness and 'blue'ness of a Stilton, or French or Italian alternative, far more interesting.

Reply by StevenBabb, Nov 8, 2010.

sauveniere anyone? beaumard makes a good one that i think would pair well in this situation... just a thought...

also, a rhone blend from here in california by sol rouge... their gypsy blanc would work rather nicely...

Reply by napagirl68, Nov 8, 2010.

Dmcker- it is probably just me, as most of my friends like chards with brie.  When I combine the two, it gives the cheese and almost "chemical", bitter aftertaste.  That even happens with some sparklers for me.

It is not a cheese I typically will do as an appetizer, unless I am dealing with my brie-freak friends.  I am really trying to learn more about wine/cheese pairings, and appreciate any recommendations.

My most recent popular pairing was a Manchego with quince paste, served on a neutral cracker, with Torrontes.  Everyone, including me, loved this.

Now, I have two cheeses recently that stand out for me.  One I mentioned in the GF post, as it was served there.  I am still awaiting a reply for the vendor name.  It was a "Catalan Urgely from Pyrenees".  VERY earthy, almost truffle-like.  I am on a hunt for that cheese, and then will need to pair it properly.

Another cheese I really love, local here to CA, is the Fiscalini Bandage wrapped aged cheddar.  A most excellent cheese.  I found it to pair well with a cab, and even with a chard..

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