French goat cheese brie

This is an interesting cheese: mild and creamy like a Brie, but with just a hint of Feta-like tanginess from the goat cheese.  It has a light, edible natural rind.  No odor, so it's socially acceptable.  Either it got milder as it aged a week, or I got used to the flavor. 
Steve Jenkins, the cheesemonger on The Splendid Table with Lynne Rosetto Kasper, says that for pleasure per ounce, there's no better food value than a good artisan cheese. He suggests, when doing a cheese tasting, to select from different types of milk, say sheep, goat, cream, and to serve serious cheeses with serious bread. Save the crackers for the Velveeta. Matching wines, he says to match by region, making sure that neither overwhelms the other.
This would be a nice mild, but not bland, alternative in a cheese tasting with stronger partners.  Maybe paired with a gorgonzola and a smoked gouda.  Wine for this one, maybe a white, a Pinot Blanc from France.
Oooh! Oooh! How about a Pinot and cheese tasting: French goat cheese brie on Ciabatta bread with a Pinot Blanc Alsace, smoked gouda on sourdough with a light Pinot Noir, and gorgonzola on whole wheat with an Italian Pinot Grigio.