Roast Camembert with honey and rosemary

Which wine to pair with cheese?

A runny cheese to share as an aperitif or at the end of a meal, with a fruity red with supple tannins.

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Preparation
10 min
Cooking time
20 min
Servings
4
Difficulty
Easy
Wine service
15 °c

Ingredients

  • Raw-milk Camembert 1
  • Honey 1 tbsp
  • Rosemary 1 sprig
  • Garlic clove 1
  • Walnuts 30 g
  • Baguette 1
  • Freshly ground pepper to taste

Preparation

  1. Preheat the oven to 180°C.
  2. Remove the paper from the Camembert and put it back in its wooden box.
  3. Score the top in a criss-cross pattern, then slip in the sliced garlic and the rosemary leaves.
  4. Drizzle with honey, season with pepper and bake for 20 minutes.
  5. Sprinkle with crushed walnuts as soon as it comes out of the oven.
  6. Serve immediately with the baguette cut into soldiers.

THE PAIRING ON THE PALATE

Loup du Pic Red, the ideal pairing

The black fruit of Loup du Pic Red (blackcurrant, blackberry, blueberry) answers the sweetness of the honey, and its crunchy texture balances the creaminess of the Camembert.

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IN BRIEF

The essentials of pairing wine and cheese

Answers to the most frequently asked questions about this pairing.

Which wine to serve with cheese?
It all depends on the cheese: a fruity red with supple tannins for soft cheeses, a full-bodied white for goat's cheeses and pressed cheeses, a rosé for fresh cheeses.
Which wine with a roast Camembert?
A fruity, crunchy red, such as Loup du Pic Red, which answers the sweetness of the honey and the creaminess of the cheese.
White or red with the cheese board?
White often works better than you might think, especially with goat's cheese and Comté. Offering both keeps everyone happy.
At what temperature should the red be served?
Around 15°C, to keep the freshness of the fruit.

GO FURTHER

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