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?
Updated 1 year ago | 4
Updated 2 years ago | 3
Updated 6 months ago | 6
Updated 1 year ago | 3
Updated 1 year ago | 2