Sunday, April 15, 2012
How far should you let a Brie go?
Here is a picture of a practically perfect Brie. IMHO although some people might argue it had been allowed to mature too far.
It was served as part of a food and wine tasting I conducted at the cookery school Leiths the other day.
True, it made it trickier to find a wine match. The Chilean pinot noir I'd picked to go with it seemed a bit lightweight, it was so decadently creamy. On the other hand it hadn't got that sort of ammoniac character that Brie can acquire as it ages which can give it an unpleasantly bitter edge.
All you need is a hunk of crisp, freshly baked baguette to slather it on. And maybe a few grapes. The perfect lunch . . .
Beats the sort of underripe Bries you find on the supermarket chill counter hands down. You should never serve Brie straight from the fridge either.
But should you let it go this far if you value the wine you're drinking with it? What do you reckon?