French camembert. Gooey, earthy, creamy, pungent French camembert. Ours was super ripe, enhancing all the flavors and textures. If you don’t like strong cheese, this is probably not for you. If you have a slightly adventurous palate, then I highly recommend it! Grab some crusty bread, maybe an artisan salami, some wine, and you’re in for a treat.
Heather and I decided to do a wine pairing experiment, picking a French red and a French white to go with our fromage. This, if I may say…was a fantastic idea. First up was the 2004 Chateau La Guillaumette Bordeaux. This medium-bodied, balanced wine brought out the earthiness of the camembert. It was an excellent pairing, and was enhanced by the food. I probably would have preferred this had the cheese not been so ripe. Our second wine was a 2008 Louis Jadot Pouilly Fuissé. This lightly oaked chardonnay was an excellent match, as well, and brought out the creamy, buttery flavors in the cheese. We both preferred this wine, as it was a better balance with the rather strong cheese. What started as a little experiment turned into an excellent dinner!
Oh my. This makes me want to run to the airport and buy a ticket going anywhere in Western Europe. BRB.
Fabulous idea! We’ll be right behind you. Thanks!
hello i’m the owner of château La Guillaumette. you can visit my site web http://www.chateau-la-lguillaumette.com
I hope you liked this wine.
It was great Antoine. Thanks for visiting and the interest! I just sent you an e-mail.
Oh my god!The ooze drive me crazy!!!
can i use your picture of my bottle of wine for my website? Thanks to inform me on ….
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