Elegant autumn cuisine with creamy cheese and fruity, hearty flavors
Wine with food means finding the right harmony between creamy texture, fruity freshness and earthy notes. In this recipe, wine and food combine to create a delightful composition: a delicately melting, oven-baked Camembert is served with a wild berry reduction, roasted nuts and an aromatic mushroom salad. The creamy cheese filling meets the sweetness and acidity of the berries and is given a balanced depth by the earthy character of the mushrooms. The nutty accents provide additional texture, creating a dish that is both a visual and flavor highlight – ideal for autumn dinner evenings or as a sophisticated starter.
Ideal wine accompaniment: Pet-Nat (Loire, France)
A Petillant Naturel from the Loire offers exactly the playful freshness and lightness that this dish needs. With its fine perlage, lively acidity and fruity aromas of apple, pear and citrus fruit, it balances the creamy heaviness of the Camembert. The fruity, animating nature of the Pet-Nat emphasizes the berry freshness, while the light yeast and brioche note underlines its creaminess. The earthy mushroom salad is wonderfully complemented by the minerality, resulting in a harmonious and multi-layered combination on the palate. This pairing shows how uncomplicated, modern and exciting wine and food can work together.
Further wine recommendations for this dish
Crémant de Bourgogne Brut AOC (Burgundy, France)
The fine perlage and fruity, nutty notes of this sparkling wine elegantly pick up on the creamy cheese. Its lively freshness contrasts with the heaviness of the Camembert, while the brioche notes blend harmoniously with the roasted nuts.
Riesling Sekt Brut (Mosel, Germany)
A Riesling sparkling wine with clear acidity and fruity citrus notes brings freshness to the combination. Its minerality emphasizes the earthiness of the mushroom salad, while its lightness elegantly picks up on the sweetness of the wild berries.
Chardonnay (Adelaide Hills, Australia)
A Chardonnay with a fine creaminess, notes of peach and vanilla as well as subtle roasted aromas goes perfectly with the combination of cheese and nuts. At the same time, it has enough freshness to keep the Camembert from being too heavy.
Gewürztraminer d’Alsace AOC (Alsace, France)
This aromatic white wine with exotic notes of lychee, rose and honey is an exciting counterpoint. It supports the sweetness of the wild berries, but also brings enough spice to emphasize the mushroom salad.
Lambrusco Secco DOC (Emilia-Romagna, Italy)
With its fine perlage, lively fruitiness and dry structure, Lambrusco is an exceptional companion. It emphasizes the creamy and berry notes and brings an exciting, slightly rustic note to the pairing.
The recipe:
Baked camembert with wild berries, nuts & mushroom salad
Cooking utensils
- 1 Oven mold
- 1 Small pan
- 1 Cutting board & knife
- 1 Mixing bowl
Ingredients
- 1 round Camembert approx. 200 g
- 150 g mixed wild berries Fresh or frozen
- 1 Tbsp sugar or honey
- 1 tablespoon balsamic vinegar
- 30 g Walnuts or hazelnuts
- 150 g Mixed wild mushrooms z. e.g. mushrooms, chanterelles
- 1 1 tbsp olive oil
- 1 Tbsp butter
- 1 Garlic clove
- Fresh thyme
- Salt & pepper
Preparation
- Place the Camembert in a small oven dish, sprinkle with thyme and bake at 180 °C for approx. 15 minutes until creamy and melted.
- Briefly heat the wild berries with the sugar and balsamic vinegar until a light sauce forms.
- Roughly chop the nuts and roast in a pan without fat.
- Clean the mushrooms, sauté in olive oil and butter with garlic, season with salt and pepper.
- Remove the camembert from the oven and top with berries and nuts. Serve with the mushroom salad.
Recommended sides:
- Baguette or ciabatta
- Lamb’s lettuce with walnuts
- Baked rosemary potatoes
