Epoisses de Bourgogne paired with an earthy, mouthwatering red Burgundy is an epic pairing. But, you have to really love stinky cheese to appreciate this match. According to legend, Epoisses was Napolean’s favorite cheese. Epoisses is a soft cow’s milk cheese and is categorized as a  smear-ripened cheese. The cheese is washed with a blend of rainwater and brandy 2-3 times until it’s fully ripened (about 6 weeks).

In fact, the aromas are so pungent that France has a ban on carrying open containers on the metro, according the BBC.  Once hailed the “King of all Cheeses,” the flavor is decadent. It’s  rich, earthy, salty and slightly sweet with a touch of spice. A red burgundy (100% Pinot Noir) is a phenomenal pairing with this as is the sweet dessert wine, Sauternes.  When pairing with Sauternes, use cinnamon-raisin bread with a drizzle of honey for an ultimate match!

While we splurged a little and opened a the 2009 Albert Bichot Charmes-Chambertin Grand Cru Burgundy with this, any good bottle of Burgundy will work just fine. A white Burgundy will also work quite nice with this decadent cheese. It’s all about terroir with this pairing.