Brie is a soft, creamy, mild cheese with a bloomy rind and a buttery, mushroomy richness. Its creamy, delicate flavour pairs best with crisp whites and sparkling wines whose acidity cuts the richness, and classically with Champagne, whose bubbles and freshness flatter the soft cheese. A light, fresh red also works. The wine should be high in acidity and not too bold; cutting the buttery richness while flattering the mild flavour makes crisp whites, Champagne and light reds the natural matches for brie.
Our sommelier's picks
Save to PinterestTraditional-method sparkling
8–10°C (46–50°F)Champagne Blend · Champagne, France
Champagne's acidity and bubbles cut brie's buttery richness and flatter the soft cheese — a classic.
Crémant gives the effect for less.
Crisp white
10–12°C (50–54°F)Chardonnay · Chablis, France
Chablis's citrus and minerality refresh against the creamy brie.
Village Chablis is the sweet spot.
Light, fresh red
14–16°C (57–61°F)Pinot Noir · Burgundy, France
Pinot's red fruit and gentle tannin flatter the mushroomy rind and creamy paste.
New-World Pinot offers value.
Juicy chilled red
13–15°C (55–59°F)Gamay · Beaujolais, France
Lightly chilled Beaujolais's bright fruit refreshes against the rich cheese.
Beaujolais-Villages is affordable.
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Questions about pairing Brie
What wine pairs with brie?
Crisp whites and Champagne — their acidity and bubbles cut brie's buttery richness and flatter the soft, mild cheese. A light red also works.
Why does Champagne suit brie?
The acidity and bubbles slice through the creamy richness and refresh the palate, a classic pairing.
Can I serve red wine with brie?
Yes — a light, low-tannin red like Pinot Noir or Beaujolais flatters the mushroomy rind without overwhelming the cheese.