How far should you let a Brie go?
An important question that may have haunted you at some point. Fiona Beckett argues that a mature brie is more difficult to pair with wine. It's also a real shape-shifter in its old age (we're talking runny!) Let us know what you think:
The Chilean pinot noir I'd picked to go with it seemed a bit lightweight, it was so decadently creamy. On the other hand it hadn't got that sort of ammoniac character that Brie can acquire as it ages which can give it an unpleasantly bitter edge. All you need is a hunk of crisp, freshly baked baguette to slather it on. And maybe a few grapes. The perfect lunch . . .