Miso Carmelized Leek Brie Dip & Dry Furmint

Sweet, salty, umami-packed, and paired with a Hungarian VOLCANIC stunner of a wine. Yes please.

You have never had Brie like this. I can guarantee it. Sweet maple syrup, buttery caramelized leeks, and the salty umami-ness of miso? YES PLEASE. If you’re a die hard Brie lover and game for all the savoury salty things, you will love this!

This post contains affiliate links. If you purchase anything through these links, I may earn a small commission. Thank you for your support!

The Dip

Looking for a show-stopping appetizer to make this weekend? This grilled Brie dip is exactly what you need. Crisp leeks are coated with a sweet and salty maple miso sauce, then caramelized on the grill to bring in subtle hint of smokiness. That combined with the perfectly melty Brie creates a baked Brie/dip hybrid that everyone will rave about!

The Pairing

This is one of those dips that is next level delicious, and next level rich. A few bites and you might think “COOL. That was delicious, but I’m done”. That is, until you try it with the perfect wine pairing. And when I say perfect, I mean PERFECT. I’m talking about Furmint. Specifically dry Furmint from Hungary’s volcanic Badacsony region.

What is Furmint?

Furmint is a high-acid, versatile white grape that’s most commonly from a region called Tokaj in Hungary, but also grown in regions like Somló and Badacsony, which have stunning mineral-rich volcanic soils. Furmint ranges from bone-dry (aka not sweet at all) to lusciously sweet, and always brings bright acidity, crisp citrus and orchard fruit flavours, and insane aging potential.

Why this pairing works

• High acidity cuts through fat. Furmint’s naturally bright acidity refreshes your palate after each rich, gooey bite of this dip.

• Minerality meets umami. Volcanic soils in Badacsony bring a stony, almost smoky edge that complements the lightly smoked and savoury notes from the miso caramelized leeks.

• Bright flavours vs. richness. The wine’s bright green apple and lemon zest flavours contrast the dip’s creamy, savoury richness - like adding a squeeze of lemon to balance out fat!

• Matching textures. This might sound weird since obviously the wine and dip have very different textures, but there’s a common lushness or creaminess between the two! Many dry Furmints are aged on the lees (aka the dead yeast cells) or in neutral oak barrels, giving them a bit of a creamy texture that matches the dip without overwhelming it completely.

My Recommendation

I chose the 2020 Gilvesy Varadi Furmint, and it was beyond perfect! This is a minimal intervention dry Furmint from Hungary’s volcanic Badacsony region. It doesn’t see any oak barrels, but with some aging on the lees and 5 years of age, it ends up being a perfect balance of crisp and creamy - exactly what this dip needs! From a flavour standpoint, it’s packed with fresh green apple and zesty lemon, with a gorgeous flinty minerality and smokiness that makes it super unique.

You can find this one in my Highlander wines online storefront! It’s a bit more expensive than most of the wines I feature, but it’s so worth it for the quality.

Alternative Pairings

If you can’t find a bottle of dry Furmint, you could also go with an Italian Soave, dry Pinot Gris, or a South African Chenin Blanc!

If you’d rather something other than white wine, this would also be great with CHAMPAGNE!! Like so well. Or even a deep rose (like a French Tavel) or Orange wine!

I can also see a Hefeweizen being awesome with this one if you’re a beer lover!

---

---

RECIPE: Miso Caramelized Leek Brie Dip

Serves: 6-8
Time: 35-40 minutes
Prep Time: 10 minutes
Cook Time: 25-30 minutes (20 for the leeks, 5-10 for the dip)

Ingredients

• 2 medium leeks, finely sliced and rinsed

• 1/4 cup miso

• 1/4 cup maple syrup