....A buttery Chardonnay w/ buttery cheese makes sense,
but why does St. Andre/Brie go with Champagne/Sparking ?
(Book said this is ideal pairing) B/c of the big contrast?
Also, why Brie + Bordeaux/Cabernet ?
Is it b/c you need a full bodied wine to stand up to the full bodied fat/cheese?
Updated 2 years ago | 18
Updated 1 year ago | 18
Updated 12 months ago | 12
Updated 1 year ago | 10
Updated 7 months ago | 3