Baked Brie & Roasted Grapes
The J. Lohr Estates Los Osos Merlot begins with a floral aroma and notes of tart black cherry. The first sip introduces dark chocolate and spices, finishing with rich, deep fruits. A wonderful wine on its own, this Merlot enhances everything that shines about the baked brie and roasted grapes. Its balanced tannins and medium body reflect the earthiness of the cheese and walnuts, while its notes of chocolate and berries express the sweetness of the grapes and honey. It’s simply a wonderful match.
- 1/2 lb. concord grapes, washed and dried
- 1 Tbsp. olive oil
- 1 1/2 tsp. balsamic vinegar
- 3/4 tsp. freshly chopped rosemary
- pinch of kosher salt
- 1 wheel of Brie cheese
- honey, for drizzling
- 1/4 cup candied walnuts, chopped
- sliced baguette or crackers for serving
- Heat oven to 400°F. Place the grapes in a small baking dish and drizzle with oil, vinegar, rosemary, and a pinch of salt. Gently toss everything together with the grapes still on the vine. *You can also remove all of the grapes from the vine if desired.
- Place the dish in the oven, shaking them halfway through, until their skins begin to burst and begin to shrivel, about 30 minutes.
- Remove the grapes from the oven and set aside to cool slightly. Reduce the oven’s temperature to 350°F. Place the wheel of brie on a baking sheet lined with parchment paper. Bake for 6-8 minutes or until the cheese begins to soften and ooze.
- Transfer the cheese to a plate and place the roasted grapes and it’s juices over the top of the brie. Garnish with a drizzle of honey and chopped walnuts. Serve warm with crackers or sliced baguette.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.