What to pair with Camembert: 5 great drink matches

Although it seems similar in style to Brie, Camembert is a trickier cheese to pair with a slightly funky edge that can clash with many wines, particularly reds.

Fortunately, coming from Normandy there is another option and that is cider and other apple based drinks such as Pommeau and Calvados, depending on how well-matured your Camembert is. If you don’t drink and the cheese is mild apple juice is actually a very good pairing.

Here are my top picks:

Cider

The obvious ‘terroir’-based match. The slight bitterness of cider apples suits Camembert perfectly particularly if you’re eating the rind. Sparkling cider is possibly even better . . .

Pommeau

Stronger than cider, this blend of cider and calvados is ideal when your cheese has reached the oozy stage.

Champagne

Maybe that’s a surprise but the bubbles really work with a gooey Camembert, especially if it’s been baked

Chenin Blanc

Has a touch of apple itself and generally the weight and smoothness to partner the cheese provided it’s not got too mature. Loire chenins such as Montlouis and Vouvray are relatively local anyway or try a Chenin Blanc from South Africa

A soft fruity red

If you want to drink red go for one with a good whack of bright berry fruit like a New Zealand Pinot Noir, a Chilean Merlot or a Carmenère. I’d aim for one of 13-13.5% ABV. You don’t want too big and tannic a wine - or one that’s too light, acidic or weedy.

Tip: Camembert is a cheese to eat when it's fully matured. Keep it too long though and it will become bitter

The best food pairings for Carmenère

You may not be familiar with Carmenère but it's a delicious red at this chilly time of year.

It has quite a bit in common with Cabernet Franc from which is apparently descended* though tends to be richer and more plummy like Merlot with which it was originally confused in Chile.

Its green, slightly herbaceous character (not always in evidence in more expensive wines) makes it a surprisingly good match for fish and dishes flavoured with herbs. These would be my top pairings

* Lamb, especially with herbs - salsa verde for example or herb-crusted rack of lamb. I once had a Peruvian dish of lamb with coriander which was sensational with Carmenère. Any lamb curry with herbs would also work well or try middle-eastern style meatballs or minced lamb kebabs with mint and coriander

* Bacon - there’s a smoky edge to Carmenère that works well with dishes that include smoked bacon (think spinach, bacon and blue cheese salad) or with a hearty smoked bacon chop or rib

* Empanadas, especially with green olives

* Dark leafy greens such as kale, chard, savoy cabbage or spring greens

* Roasted or grilled Mediterranean vegetables such as peppers (bell peppers), courgettes (zucchini) and aubergines (eggplant). Chicken or pork cooked with peppers

* Sides of asparagus or green beans

* Chillies - fresh chillies in particular. Try Carmenère with Mexican and, I’m told, Thai food

* Seared tuna - in fact seared seafood generally works.

*There’s a fascinating entry on Carmenère in Jancis Robinson’s Wine Grapes

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