Okay, so I had three choices of wine to inject. How to pick one? Very arbitrary I'm afraid. Not really having any prior knowledge of this wine or its application here, I just selected one that I thought would work. I opened the bottle, tasted the wine...not bad. It's very akin to a Chablis.
The injecting was as Brie
had mentioned. When you inject, the wine can emerge from the holes previously pierced for the blue to breathe. Several times while I was gently
pressing the plunger on the injector, it would not move. I had found a space in the cheese that did not have any piercing channels. Continuing to press the plunger applied pressure so that the wine found a channel to relieve the pressure. The result was a mini geyser as the wine squirted out or up (or both) from the piercing holes. What a surprise! I almost had a shower at one point as the wine geysered up from a hole in the top (flat surface)!
I attempted to inject to get complete coverage of the interior of the cheese. How well I accomplished that I do not know. Next week I will try to repeat the process. Hopefully, the cheese would have dried somewhat before that time. When I finished this morning, the cheeses were very wet. After injecting, I turned the cheeses over and made sure that all surfaces were coated with the wine.
Uncharted territory here. Is the cheese too wet? What will the wine do? I did not dry the cheeses off, but instead air-dried them out of the cave for about an hour. I will be monitoring them to see what happens. Wish I had more detailed direction. I guess I'm getting that now.