My fiance and I are attending a dinner party tomorrow evening and are making camambert stuffed porcini mushrooms to bring (as well as artichoke and cheese stuffed mushrooms) and were wondering what the best wine would be to pair with this.

Any help would be greatly appreciated.

Assuming that the Camembert is not overripe, you could pair it with a fruity Cotes Du Rhone. A Gruner Veltliner might work if the artichoke flavoring is pronounced – I feel that artichokes are difficult to pair. You could consider Champagne or another sparkler.

Basically, I'd be looking for a medium bodied red that had some earthy notes. I think a CdR would be perfect... especially with the mushrooms. Otherwise, I think a Cabernet Franc from the Loire Valley would go nicely as well.

Thanks for the suggestions! I was thinking that an earthy red would be the best way to go but didn't know whether or not the combination would be too "earthy."

I struggle with artichokes and red wines, must be the tannins. I'd be looking at bubbles or sancerre.

We can always stay away from the Artichokes and go with a crab meat stuffing.

Sans artichokes I like mwag's choice of Chinon, or a Burgundy or even a Beaujolais. Any of the whites mentioned would still work.

I make a spinach and atichoke appetizer with cheese in puff pastry and I pair it with Sauvignon Blanc. Tang and tang.