Pairing with red wines is difficult, as any mushroominess or "mouldy" taste will bring out the tannins of the wine. Brillat-Savarin is also quite salty when ripe, which may disturb the taste of red wine. It does pair well with Pale Ale and Champagne. The carbonation wipes the fattiness from the palate and the malts enhance the creaminess of the cheese.