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Holiday Wine+Cheese Pairing #6

By November 10, 2016 Parings No Comments
Herbe de Provence Baked Brie + Domaine Roger Perrin Cotes du Rhone Blanc

Baked Brie + Domaine Roger Perrin Cotes du Rhone Blanc

THE CHEESE: Brie is a holiday classic, but you can take it up a step by baking it.  Don’t buy those pre-packaged baked Brie packages at the grocery store.  The cheese is subpar to say the least.

Herbe de Provence Baked Brie + Domaine Roger Perrin Cotes du Rhone Blanc

Herbe de Provence Baked Brie + Domaine Roger Perrin Cotes du Rhone Blanc

Take a higher quality Brie, that you can get from us, add spices and flavorings and bake it in a Brie baker.  We have pre-packaged savory and sweet spice blends—savory for appetizers, sweet for dessert.  And, of course, you can find many recipes online.  At the end of the day, a high-quality brie, baked to perfection, can make you a holiday hero.  We call it a “delicious mess,” with gooey cheese that we can spoon out or drizzle on bread or fruit.  You name it. For this pairing, we used a savory Herbe de Provence blend that we sell in the shop.

THE WINE: Domaine Roger Perrin is a relative newcomer to the French wine scene, having just been established 47 years ago.  In that short time, through a series of early family deaths, the winery is already on its fifth generation of management. Little has changed though over the time.

The winery remains committed to producing wines the respect the grapes.  That sounds like “wine speak,” we get it.  But it’s really true the best way to describe the wines coming out of this producer.  This one is a blend of Grenache Blanc, Marsanne, Roussanne and Viognier.

You get the tastes characteristic of Viognier and its floral notes, with incredible freshness and great depth.  This is a food friendly wine.

THE PAIRING: The leanness and acidity of the wine counterbalances the richness of the baked brie, plus the herbs used on the cheese come from the Rhone region where the wine is from.