The cheese: Brie de Meaux…
Featuring a white, slightly striated, bloomy rind, this cheese has a creamy and milky centre that is pale yellow to cream in colour and yields fermented aromas and hazelnut notes. In the mouth, it melts and has an elegant effect on the taste buds.
The beverage: Quinta do Infantado dry white Port…
White Port may be the least known type of Port, but it definitely exists! It is pale orange-yellow in colour. It gives off aromas of raisins, apples and melon, forming a fruity and intense bouquet. The mouth of this Port is sweet, allowing it to be labelled as a “dry” wine, but it has a certain smoothness, with rich and smooth substance, and finishes with notes of rancio.
There are two schools of thought when it comes to serving Port. The first suggests that this wine should be served at room temperature. In this case, the wine seems stronger than it is, and its aromas are accentuated, but it risks adversely affecting the desired harmony. The second suggests that it should be served cool (at around 8 or 9°C) to even out its aromas and the strength of its alcohol content, making it a better wine-cheese pairing.
Pairing of textures and flavours
The white Port leads us to expect sensations of indulgence, confirmed by the nose, which is dominated by fruity notes of raisin. This helps to produce saliva and leaves the palate primed. On tasting, Brie de Meaux reveals its tender charms, with accents of dried fruit (hazelnut) and smoothness (creamy aspect). Take a mouthful of cheese and a small sip of the Port and let it work its wonders on the delightfully soft texture of the cheese. It’s a match made in heaven! The combination of aromas and tactile sensations is simply wonderful.