Pairings | Pommeau
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.
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
I know Thanksgiving has past but I came across such a good pairing for pecan pie at a friend's* house the other day I had to tell you about it. Her pie by the way was quite distinctive with a thin layer of soft caramel in the centre (and, obviously, crisp pecans on the top).
I’ve experienced so many terrific wine - and other drink - pairings during the past week in Canada that I think I’m going to have to devote several posts to them, not just this one. And the best - well, I’m struggling but I think it’s got to be this match which was suggested by the sommelier at Le Filet in Montreal - which is a bit ironic as their big thing is fish.