Brie is best when paired with ...
- Thread starter OverlandGourmet
- Start date
Warn Industries
Supporting Vendor
Along the lines of what I was thinking, too. However, I was going to say it's great with white wines, like a Pinot Blanc or Grenache Blanc. Then again, I'll eat Brie with anything ... including my fingers.
- Andy
jim65wagon
Well-known member
Depends on the Brie. A good quality brie has a tasty rind and we'll eat that right up. Lesser varieties can have a rind that tastes horrible - we'll cut those off before warming the brie. My advise is to taste a bit of the rind first, good = eat, bad = garbage.
As for the OPs quest. We warm the brie to spreadable (rind or no rind depending on the cheese), toast up a crusty baguette, slice some apples, cook a couple servings of escargot with lots of butter and garlic, crack open whatever wine is our current favorite, and gorge ourselves silly......
it's better if you can heat all this over a campfire and share your snails with friends....
Not entirely true. Even though in Chablis they don't do so, malolactic fermentation is quite common in Burgundy. The acid levels in Burgundy are obviously quite high because of the cool temperature. When a high acid wine goes through malolactic fermentation, the result is a much softer, creamier wine.
California winemakers used ML mainly because they were copying the French. The problem is that the malic acid level is low in the California grapes and the malolactic fermentation generates diacetyl, which is the primary source of the buttery flavor. Even though the chardonnays from Burgundy go through ML, they don't have the buttery flavor.
Another issue is the type of oak used. CA winemakers that make butter-bombs generally use American oak, which has more of an impact on the flavor than French oak. The American oak gives a coconut flavor and the French generally impart a hint of vanilla.
It is interesting to note that the 1973 Chateau Montelena that won the Judgement of Paris didn't go through ML, which is probably why it fooled the French judges into thinking it wasn't American.
MakersTeleMark
Adventurer
Stuffed into your meat of choice with some spinach. Good in poppers too. Well, it's good in everything. Make a juicy lucy with it, I could go on...
FJR Colorado
Explorer
I like it with a dry, not-too-sweet, chilled Riesling.
TRDPARTS4U
Adventurer
Warmed brie wheel, sliced on the bias. spread with roasted garlic, plumped white raisins, chiffonade of basil and sundried tomato slices. Fresh cracked black pepper and drizzled with white truffle oil. Served with toasted pita bread.
Jacque
Jacque
ovrlndtoyota
get snorkeled
I must be the odd one out, ice cold brie with pears, a nice slice or hunk of ham and some lingon berries. mmmm:drool:
dont forget a meduim temped german beer or a chilled chardonay. Im not much of a wine drinker, mostly use it for cooking. so if you were at my camp its be a beer.
cheers!
dont forget a meduim temped german beer or a chilled chardonay. Im not much of a wine drinker, mostly use it for cooking. so if you were at my camp its be a beer.
cheers!
