Cranberry Brie

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney +2 more Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney · Baked Brie With Cranberry · Baked Brie With Cranberry Chutney

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Works with Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney +2 more Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney · Baked Brie With Cranberry · Baked Brie With Cranberry Chutney

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney +2 more Cranberry Brie · Brie And Cranberry · Baked Brie Cranberry Chutney · Baked Brie With Cranberry · Baked Brie With Cranberry Chutney

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

Works with Cranberry Brie · Baked Brie With Cranberry · Baked Brie With Cranberry Chutney

An uncatalogued varietal or single-vineyard wine. Taste before pairing: assess color, weight, and any obvious sweetness, then plate accordingly.

A regional or producer-specific wine outside our standard reference. Body, acid, and sweetness will tell you most of what you need to know — let the first sip guide the plate.