Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Cheese
Brie, Camembert, triple-crème
Rind and butterfat. Champagne is the move; a gentle Pinot is the other.
- Champagne or sparkling
Bubbles cut cream; brioche echoes rind.
- Pinot Noir
Red fruit without crushing the cheese.
- Chardonnay
Especially with baked Brie.
- Champagne or sparkling