This appetizer takes a bit of preparation, but is a great one to serve for parties (8-10+) or small groups of people (as few as 3 or 4). You will need to assemble the following ingredients, all of which can be found at the Clinton Hannaford: Taste of Inspirations brie round, Pillsbury crescent rolls, Fisher pecan halves, eggs, an apple, and a pear. If you want the Baked Brie recipe we used, drop me a line. Otherwise, several variations can easily be found on the internet. Preparation and baking takes 20-30 minutes, but is worth the effort as this is an AWESOME appetizer.
The wine that ends up pairing best with Baked Brie is either a French Bordeaux or Burgundy. Clinton Wine & Spirits has both that can be found in Billy’s range. But, if you want to get something a bit nicer, you can also find some in Steve’s price range. I used Chateau Gigault’s Cuvee Viva Bordeaux 2015 and Maison Chanzy’s Mercurey Les Bussieres Bourgogne (Burgundy) 2019. Between the two, I preferred the Bordeaux. It was a bit older and “smoother” than the Burgundy (a Pinot Noir).
So, why the French reds instead of a white with the brie? Normally, I would recommend Prosecco or a dry Riesling with brie. The higher acid in the wine pairs well with high fat content of the brie. If the brie were aged, I might suggest a chardonnay (non-oaked), which balances well with the richness of the cheese. But, since this is baked & has pecans, I would go with a mild French red. Normally the “nuttiness” of this appetizer would pair perfectly with a Burgundian Pinot Noir. But the Bordeaux, being an aged 2015, is just so smooth. Ultimately, it’s a personal preference, either wine would work just fine. If you don’t have these two exact wines in your area, fear not. There are many good Burgundy’s and Bordeaux’s to choose from. In my last post, I profiled several from Burgundy and in a future one I will profile several from Bordeaux. Remember brie, being a mellow cheese, goes with many different wines. It just depends on how aged it is, how you prepare it, and your personal preference. Who knew that pairing food and wine could be so complicated!
That should do it for now. Next week’s blog will be the Wine of the Month for January. Be sure to check it out, you will not be disappointed. Cheers!