Vodka

We do not recommend pairing wine with classic French Brie and Camembert cheeses because they can create metallic off-flavors when paired with many wines of all colors. A good off-dry cider is a better choice, especially French ciders from Brittany and Normandy, which are the regions where Brie and Camembert are produced. If you do choose to pair these cheeses with wine, it is best to remove the rinds to make them more wine friendly. However, this may not be the most desirable option. There are other soft, ripe cheeses that are much more wine friendly and have creamy, nutty flavors that can be paired with many of the same wines as Cheddar and Gruyère. If you are pairing wine with a soft, ripe cheese from outside of France, it may be milder and creamier, in which case a good all-around pairing like an oaky white wine or a medium-bodied, juicy red wine may work well.

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