Pairings

Wine for the food.

Pick the dish. We’ll name a wine that fits — and one that doesn’t.

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.
We're having this. What do I order?