Both have their roots in Burgundy, the land of gastronomy, blessed by the gods. Both are regularly found on the tables of the finest restaurants.
They share a certain festive spirit, slightly aristocratic but resolutely relaxed and lacking in ceremony. For them, luxury is about company. There’s nothing as precious as moments shared between friends.
A fresh Brillat-Savarin with its ivory-cream centre and smooth, mousse-like texture will go superbly with a white Crémant de Bourgogne made from a blend of Burgundy grape varieties (Chardonnay and Pinot Noir) or only from white grape varieties. A young Crémant de Bourgogne is a bold, youthful wine; the maker selects his aromas according to the blend he is looking for – floral, citrus fruits or mineral – and everything helps to emphasise the freshness, vivacity and elegance that enhances the lactic aromas and the delightful taste of cream that is evocative of freshness.
With time and wisdom, this happy directness changes in favour of a more complex wine and cheese. The Crémant de Bourgogne’s aromas evolve towards apricot, peach and toast aromas, while the acidity retains its primary role of providing balance. Brillat-Savarin also offers more typical aromas with time, such as hazelnuts. Crémant de Bourgogne Blanc de Noirs, made mainly with Pinot Noir, should be combined with a Brillat-Savarin that has been matured for longer. This powerful wine, with its long, lingering finish and aromas of red berries, dried fruit and sometimes honey and spices requires an appropriate companion, a more mature Brillat-Savarin that has developed a delicate, bloomy rind that offers up mushroom aromas.