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.
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