Brie is best when paired with ...

[OverlandGourmet]

Yep. I'm officially buying copious amounts of brie next time I'm at the store to try out all these combinations! There a few in here that I've never tried before and am definitely looking forward to giving them a go.

[UK4X4]

mmmm brieeee

Snack----crusty french bread onions and cracked pepper

Snack 2--rustic bread toasted hard-garlic clove rubbed over it then tomato- slice of brie and for me pepper again (catalan traditional) with added brie

starter --deep fried brie wedges with onion marmalade

pudding deep fried brie with warmed orange marmalade

[Colorado Jeeper]

I like Brie with a good porter.

[rbrownmr2]

Simple, but I like it with black pepper Triscuit crackers.

[Bad Voodoo]

Roasted garlic and brie, grilled on cedar plank w/ crusty bread and honey.

[dms1]

I like Brie on club crackers nuked in the microwave for 5 sec to get it nice and soft.

Do you guys also eat the rind on the Brie cheese? My wife thinks I am crazy for eating it.

[Warn Industries]

I like Brie with a good porter.

Along the lines of what I was thinking, too. However, I was going to say it's great with white wines, like a Pinot Blanc or Grenache Blanc. Then again, I'll eat Brie with anything ... including my fingers.

- Andy

[jim65wagon]

Do you guys also eat the rind on the Brie cheese? My wife thinks I am crazy for eating it.

Depends on the Brie. A good quality brie has a tasty rind and we'll eat that right up. Lesser varieties can have a rind that tastes horrible - we'll cut those off before warming the brie. My advise is to taste a bit of the rind first, good = eat, bad = garbage.

As for the OPs quest. We warm the brie to spreadable (rind or no rind depending on the cheese), toast up a crusty baguette, slice some apples, cook a couple servings of escargot with lots of butter and garlic, crack open whatever wine is our current favorite, and gorge ourselves silly......
it's better if you can heat all this over a campfire and share your snails with friends....

[Mike_rupp]

Keeping it simple, I'd suggest a baguette and an acidic Chardonnay, like a French Chablis.

Too many Chardonnay products from California are over-oaked, and forced through malolactic fermentation. This secondary fermentation results in a buttery flavor, at the expense of lower acid and reduced fruit flavors. The French style is higher in acidity, which contrasts with the richness of the cheese.

Not entirely true. Even though in Chablis they don't do so, malolactic fermentation is quite common in Burgundy. The acid levels in Burgundy are obviously quite high because of the cool temperature. When a high acid wine goes through malolactic fermentation, the result is a much softer, creamier wine.

California winemakers used ML mainly because they were copying the French. The problem is that the malic acid level is low in the California grapes and the malolactic fermentation generates diacetyl, which is the primary source of the buttery flavor. Even though the chardonnays from Burgundy go through ML, they don't have the buttery flavor.

Another issue is the type of oak used. CA winemakers that make butter-bombs generally use American oak, which has more of an impact on the flavor than French oak. The American oak gives a coconut flavor and the French generally impart a hint of vanilla.

It is interesting to note that the 1973 Chateau Montelena that won the Judgement of Paris didn't go through ML, which is probably why it fooled the French judges into thinking it wasn't American.

[MakersTeleMark]

Stuffed into your meat of choice with some spinach. Good in poppers too. Well, it's good in everything. Make a juicy lucy with it, I could go on...