I am very French. My name is very French. I’ve been to France. I absolutely loved French wines, breads, cheese, and such since I went to France many years ago. Everything tasted so incredible and was always made with such high quality products. I was so excited to get to try these five wonderful wines today and I made a recipe that is perfect to pair with them! The Wine Soaked Raspberry Baked Brie is made by soaking fresh raspberries in Trimbach’s Riesling and topping a gorgeous wedge of Le Châtelain brie with them! It is phenomenal on a slice of warm baguette!
I had never tried any of these products specifically so this was a whole new experience for me! The Château D’Esclans Whispering Angel Rosé 2016 was from the Côrtes de Provence region in southeast France. It was fruity and dry wine with such a lovely color!
Next up was the Trimbach Riesling 2014 from Alsace in northeast France. It left pleasant undertones on my palate and was a dry white wine.
I also had another wine by Trimbach from Alsace, the Pinot Gris 2014. It was also dry but very full-bodied and quite delicious!
The Mas de Daumas Gassac Sparkling Rose 2016 was from the south in Languedoc. This was my favorite, I loved that it was sparking and I thought the color was gorgeous!
Lastly, Mas de Daumas Gassac Red 2015 was also from Languedoc. It was an exceptional robust red wine!
I thought each and everyone of these wines was incredible and would definitely get them again! They were all authentic and so high quality, just as you imagine a French wine to be! I shared them with friends and they all were huge fans of them too!
But you can’t just have a glass of wine, you have to pair it with delicious food too!
Le Châtelain 8oz Brie Wedge is from Meuse in the northeast. Brie is my absolutely favorite cheese, the flavor goes so well with a variety of wines and toppings!
Président 7oz Butter Bar (unsalted) is the best butter I have ever had. It is from Normandie! I spread it on a fresh baguette and had it for lunch with a class of the Pinot Gris and it was divine!
Watch the video!
Wine Soaked Raspberry Baked Brie
- 6oz fresh raspberries
- 1/3 cup Trimbach Riesling wine
- Sliced baguette
- 2 tbsp sliced almonds
- 2 tsp granulated sugar
- Preheat oven to 350°F.
- In a small bowl, combine wine and sugar. Stir to combine.
- Add in raspberries and stir. Let sit for 30 minutes to allow raspberries to soak in the wine.
- Cut the top rind off the brie. Place on sheet pan and bake for 10-12 minutes.
- Once the brie is done baking, top with raspberries and sliced almonds. Serve on top of baguette!
*I used an 8oz wedge of Le Châtelain brie but a wheel would work too