No food has one single, perfect wine pairing. Rather, different pours will highlight different qualities of the comestible in question. And the more complex the food, the more ways there are to experiment.\r\n\r\nBrie is a soft ripened cheese that\u2019s classified as a bloomy rind, from the historic Brie district of France (in present-day \u00cele-de-France, the region immediately surrounding Paris). It can be made from cow or sheep milk, but the former is more common. It\u2019s mild, but still plenty layered, boasting nuttiness, sweetness, creaminess and more, and the wine you choose to drink with it can make all the difference in the flavors you perceive.\r\n\r\n\r\nCreaminess \r\nWith a fairly high fat content, Brie\u2019s primary character is rich and gooey. Chardonnay has plenty of body to match that creamy sensation. Plus, its bright acidity will cleanse the palate to keep the richness from becoming too overwhelming.\r\nNuttiness \r\nThe nutty notes in this cheese are fairly delicate; think almonds and pine nuts, rather than toasted walnuts or pecans. A lightly oaked Chenin Blanc will have similarly subtle nutty notes, as well as\u00a0 apple characteristics that contrast and highlight nuttiness.\r\nEarthiness \r\nBrie\u2019s got a mushroom-like hint of earthy funk that will be more prominent in aged offerings. An Old World Pinot Noir is the perfect option to match that funk, as it\u2019s also light-bodied enough that it won\u2019t overpower the cheese.\r\nSweetness \r\nLike fresh-churned butter, Brie can have a delicately sweet flavor. A slightly off-dry Riesling will really highlight that fresh dairy sweetness, while still maintaining plenty of acidity to keep the pairing out of cloying territory.\r\nTanginess \r\nBeaujolais has lots of bright, fresh red fruit notes. The inherent tartness in those will bring out the tang of this cheese, which is a good idea if you want to downplay Brie\u2019s creaminess.