French oven enjoyment meets aroma explosion in the glass
Wine with food can hardly be interpreted in a more varied way: Here, creamy, oven-baked Camembert combines with the surprising note of fermented mushrooms and fresh herbs to create an aromatic delicacy. Wine and food go hand in hand – the interplay of gently spicy cheese, earthy mushrooms and filigree herbal hints creates the perfect stage for a multifaceted exotic: Orange Wine made from Sauvignon Blanc from Slovenia. This dish is a highlight for social gatherings, a refined appetizer or a vegetarian focal point on the gourmet table. The slight acidity of the fermented mushrooms contrasts with the melted creaminess of the cheese, herbs give freshness and provide a round, modern aroma – that’s how exciting wine tastes with food today.
Ideal wine pairing: Orange Wine from Sauvignon Blanc (Slovenia)
Orange Wine from Sauvignon Blanc, typical of Slovenia, delights with its distinctive character that combines elegance, depth and complexity. The intense color, robust tannins and an aromatic powerhouse of dried apricots, nuts, herbs and a subtle oxidation note make this wine the perfect choice for creamy oven cheeses and fermented vegetables. The noticeable structure harmonizes with the texture of the Camembert and takes up similarities to red wine food pairings.
Orange Wine from Slovenia brings an impressive aroma profile through the maceration of Sauvignon Blanc grapes – tropical notes, herbs, honey and a distinctive acidity. This wine style is particularly suitable for fermented dishes: the strong body absorbs the earthy mushroom notes, while the subtle bitterness balances the creaminess of the cheese. Nuances of nuts, jam and herbs reflect the spiciness of the herbs and the acidity of fermentation. The wine offers structure, but remains lively and fresh – as if you had a touch of summer forest in your glass.
Further wine recommendations for this dish
Chenin Blanc, Vouvray blanc AOC (Loire, France)
The elegant acidity and fruity notes of apple, pear and honey in a good Chenin Blanc harmonize great with the density and creaminess of the baked Camembert. The fine minerality absorbs the fermentation and the herbs, while the wine provides lightness and optimally balances the dish.
Pinot Gris (Marlborough, New Zealand)
With juicy fruit, soft acidity and floral nuances, this Pinot Gris provides freshness, enhances the mushroom aromas and gives the ensemble a modern, international character. Its complexity keeps pace with the complex taste of the dish.
Grenache Rosé IGP Pays d’Oc (Languedoc, France)
The animating rosé from Grenache enchants with red berry notes, herbs and a fine mineral touch. The fresh acidity highlights the mushroom and herb components, while the restrained fruit creates a successful contrast to the strong cheese.
Gewürztraminer Alsace AOC (Alsace, France)
With powerful fruit, fine spice and slightly floral tones, Gewürztraminer is an exciting accompaniment to oven cheese. The harmony of exotic aromas and creamy texture complements the fermented mix and ensures a holistic pleasure experience that has surprises in store.
Viognier (Victoria, Australia)
Viognier shines with floral elegance, notes of apricot and apricot and a creamy body. The spice and fruitiness harmonize with the herbs, while the natural residual sweetness gives the fermented mushrooms a delicate rounding – for modern connoisseurs and explorers.
The recipe:
Gebackener Camembert mit fermentierten Pilzen & Kräutern
Cooking utensils
- 1 Backofen
- 1 Backblech & Backpapier
- 1 Schüssel & große Schraubgläser (Fermentation)
- 1 Kleiner Topf
- 1 Messer & Schneidebrett
Ingredients
Für den gebackenen Camembert
- 1 großer Camembert ca. 200g, im Holzschälchen
- 1 Zweig Rosmarin
- 1 Zweig Thymian
- 1 Knoblauchzehe
- 1 EL Olivenöl
- Frisch gemahlener Pfeffer
Für fermentierte Pilze
- 150 g kleine Champignons oder Kräuterseitlinge
- 1 Knoblauchzehe gehackt
- 250 ml Wasser
- 2 TL Meersalz
- ½ TL Zucker
- 2 EL Weißweinessig
- 1 TL Senfsaat
- 1 TL schwarze Pfefferkörner
- 2 Stängel Petersilie gehackt
Für die Garnitur
- Frische Kräuter z.B. Petersilie, Schnittlauch, Kresse
- Dunkles Sauerteigbrot oder Baguette
Preparation
Pilze fermentieren
- Pilze putzen, halbieren, mit Knoblauch, Senfsaat, Pfeffer und Salz in ein sauberes Glas geben.
- Wasser, Essig, Zucker vermischen, aufkochen, abkühlen lassen, über die Pilze gießen.
- Glas verschließen, mind. 24h bei Raumtemperatur fermentieren, dann im Kühlschrank lagern.
Camembert backen
- Backofen auf 200°C (Ober-/Unterhitze) vorheizen.
- Camembert auspacken, in der Holzschale einschneiden. Mit dünnen Knoblauchscheiben, Rosmarin und Thymian spicken, mit Olivenöl beträufeln, pfeffern.
- 15–20 Minuten goldbraun backen, bis der Kern schmilzt.
Anrichten
- Gebackenen Camembert auf eine Platte setzen, mit den abgetropften fermentierten Pilzen und Kräutern garnieren.
- Mit frischem Brot servieren und sofort genießen.
Empfohlene Beilagen
- Sauerteigbrot
- Birnenspalten oder Apfelscheiben
- Walnuss-Mix
