HOME > Chowhound > Wine >
What are you cooking today? Share your food adventure
TELL US

What should I have served with this cheese?

Cookiefiend Aug 25, 2008 01:51 PM

Last night we had a marvelous cheese, a Champignon Brie from Germany. We had some other cheeses as well so we opened a 2005 David Bruce Pinot Noir and a Markus Molitor Zeltinger Sonnenuhr Reisling Spatlese.

The Pinot and the Reisling went very well with the other cheeses (the Reisling was spectacular with the gorgonzola) but... yeah... not so much with the Champignon Brie. The Pinot disappeared, like I hadn't has a sip of anything, the Reisling was better but not by much - it just wasn't a complimentary pairing.

We'll definitely buy this cheese again - it was omg good - but I'd like a wine to complement it. Any suggestions?

TIA!

  1. b
    Brad Ballinger Aug 25, 2008 01:56 PM

    Champagne, Pinot Gris, or a Riesling without as much sugar as a Spatlese (if buying German, look for the work "trocken" or "halbtrocken").

    2 Replies
    1. re: Brad Ballinger
      Cookiefiend Aug 25, 2008 03:27 PM

      Thanks Brad Ballinger -

      I will check for those words - I'm glad I didn't stop at Crown Liquors on my way home before reading this. I've found they've got the 'best' selection of Reislings... insert giant laugh here...
      Is Pinot Gris the same as Pinot Blanc? I have a Marcel Deiss...
      And dang, another excuse to drink Champagne!

      1. re: Cookiefiend
        w
        whiner Aug 25, 2008 03:53 PM

        Pinot Gris is not the same thing as Pinot Blanc. Although a fuller-bodied Pinot Blanc might work as well.

        Pinot Gris from Alsace is sometimes labeled Tokay Pinot Gris.

        And, while technically the same grape, Pinot Grigio (Italy) is icky, whereas Pinot Gris from Oregon is often passable, and (Tokay) Pinot Gris from Alsace can be a thing of beauty.

    2. c
      Chicago Mike Aug 25, 2008 02:12 PM

      Two suggestions:

      1) Chardonnay OR

      2) Champagne blanc de blancs (high % chardonnay champagne).

      But, if you really want the most mileage from brie, try making a chardonnay-friendly hors-d'oeurve from it. A brie and shrimp or brie and crab dip is fantastic with chardonnay. Try also brie and caviar. Various chardonnay-friendly veggies work well with brie, like spinach and brie dip or asparagus and brie, etc...

      To put these morsels over the top, add a few bits of walnut to the mixture, a very tasty flavor with chardonnay.

      I mention this because while chardonnay is the best match for brie (IMO), it's not an ethereal wine and cheese combination by itself.

      2 Replies
      1. re: Chicago Mike
        Cookiefiend Aug 25, 2008 03:20 PM

        Chicago Mike - a heavy bodied, oaky, buttery Chardonnay or a more minerally, citrusy, light one?

        Edit: probably a buttery one... doh!

        1. re: Cookiefiend
          c
          Chicago Mike Aug 25, 2008 07:21 PM

          both styles work, it's more a matter of personal palate preferences...

          an even better answer is probably "the better of the two"... if your flintier chardonnay is objectively a better wine of it's type than your buttery chardonnay, then I'd go with the flinty version... and vice versa...

      2. w
        whiner Aug 25, 2008 03:50 PM

        I think Brad is on top of this one. Champagne, a dry Riesling, a dry (Tokay) Pinot Gris... there are some obscure Italian whites coming from the Alto Adige that also probably would work...

        1 Reply
        1. re: whiner
          Cookiefiend Aug 25, 2008 05:13 PM

          I have one lonely Alois Lageder, Pinot Bianco Alto Adige - bought on the recommendation of the guy we talked to in WI, while hunting for wines we can't get at home - I'll try that and a Blanc de Blanc Champagne.

          Thanks whiner!

        Show Hidden Posts