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Spiced Apple Baked Brie & 1870, A Chambourcin Blend

Chambourcin is a French-hybrid grape and a relatively new varietal. Chambourcin is known for having a more acidic bite and red fruit notes. Some Chamborcins can also develop chocolate or more herbaceous notes. Around the world, it can often be found blended with varietals like Shiraz, especially in Australia.

Our 2021 1870 is a Chambourcin dominant blend with 80% Chambourcin, 10% Merlot, and 10%

Cabernet Franc. Our idea was to highlight the light fruity aspects of the Chamborcin and round out the high acidity with the more mellow Merlot and Cabernet Franc. The final product is a mid-body, bright, fruity red wine with a soft tannin.

This blend is a perfect wine to pair with an apple baked Brie wheel as it can stand up to the creamy brie while also blending with the flavor of the bright apple. The warm baking spices play with the understated herbaceous notes in this blend. Overall, a semi-sweet apple, paired with all of your favorite holiday spices, and rich, creamy and salty brie cheese is a match made in heaven!


· 2 honey crisp apples

· 2 tsp Cinnamon

· 1/4tsp Ground Cloves

· 1/2tsp Ginger

· 4TBS Butter

· 1/4c Brown Sugar

· 2TBS Cornstarch, sifted

· 16oz wheel of brie

· 1 sheet of frozen puff pastry

· 1 egg


Preheat oven to 400F and set out your frozen puff pastry sheet for about 15-20 minutes.

Line a small baking sheet with parchment paper.

Once your puff pastry has thawed, lay out flat on a lightly floured surface. Roll out sheet until it is about 14” long.

Place rolled out pastry on your baking sheet and place brie wheel in the center. Carefully wrap the Brie wheel, tucking and trimming the ends as needed. Don’t worry if your tucking doesn’t look good, we will be covering the top with apples anyways!

Crack the egg in a small bowl, beat thoroughly. Brush the top of the wrapped Brie with a light layer of the egg wash.

Bake for about 25-30 minutes or until the puff pastry is fully cooked and golden brown. If your pastry starts to darken too quickly, cover with foil.

While your Brie is baking, make your apple topping.

Peel, core, and thinly chop your apples.

In a saucepan over medium heat, melt your butter. Add in apples, brown sugar, cinnamon, ginger, and cloves. Once apples are soft and spices are fragrant, whisk in sifted cornstarch to thicken, ensuring there are no lumps. Once thickened remove from heat.

Let your brie sit for a few minutes out of the oven and add your apple topping before serving. Serve with crackers, crudité, or fresh apple slices.

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