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Blue cheese is an exceptional product, prized for its bold flavor and creamy texture. Pairing it with wine calls for careful thought, because its intensity can easily overpower a more delicate wine. Traditionally, sweet fortified wines are the go-to choice for balancing the salt and bitterness of blue cheese. But other, less obvious pairings can also reveal new layers of flavor.
The classic pairing: sweet fortified wines and blue cheese
Sweet fortified wines remain the ideal companions for blue cheeses. Their sweetness softens the cheese’s power, while their acidity balances the richness of the veined paste.
- Sauternes and Roquefort: this iconic match works thanks to the contrast between the wine’s sweetness and the cheese’s saltiness. Sauternes, with its notes of honey and apricot, wraps around the power of Roquefort and creates a perfect balance.
- Port and Stilton: a Vintage Port or a Tawny Port develops aromas of red fruit and spice that pair beautifully with the intensity of Stilton. Creamier than Roquefort, it finds in Port a partner that is both rich and velvety.
- Banyuls and Fourme d’Ambert: a wine from Roussillon, such as Banyuls or Maury, brings a fruity, chocolatey dimension that works especially well with milder blue cheeses like Fourme d’Ambert or Bleu d’Auvergne.IMAGE WITH URL [https://bartelli.fr/wp-content/uploads/2023/10/roquefort.webp] GOES HERE
Thinking outside the box: bold pairings
While sweet fortified wines dominate the classic pairings, there are other, more surprising options worth exploring.
Red wines: a risky but possible bet
Red wine is rarely paired with blue cheese, because its tannins can heighten the cheese’s bitterness. Still, a few well-chosen reds can make for an intriguing match:
- A Burgundy Pinot Noir: light and fruity, with bright acidity, it can work with a softer blue, such as Fourme d’Ambert or Bleu de Gex.
- A Rhône Grenache: rich and spicy, it brings a lovely roundness alongside an aged Gorgonzola.
To make a red wine and blue cheese pairing work, it’s best to choose wines that are low in tannins and fruit-forward.
Dry, aromatic white wines
Dry white wines bring freshness and minerality that contrast beautifully with the richness of blue cheese.
- Riesling Grand Cru and Gorgonzola: the acidity of Riesling balances the richness of Gorgonzola, while its citrus aromas add complexity.
- Gewurztraminer and Bleu des Causses: this Alsace wine, with notes of rose and sweet spice, creates an original contrast with the power of Bleu des Causses.
These white wines reveal another side of blue cheese, one that feels more elegant and less driven by sweetness.
Champagne: an unexpected choice
Sparkling wines are often underestimated when it comes to pairing with blue cheese. Yet their acidity and bubbles help balance the cheese’s creamy texture and pronounced flavor.
- A Brut Champagne and Bleu d’Auvergne: Champagne’s liveliness cleanses the palate and creates a beautiful harmony with the gentle character of Bleu d’Auvergne.
- A Crémant de Loire and Fourme d’Ambert: this sparkling wine, a little fruitier than Champagne, highlights the cheese’s flavors without overpowering them.
Tips for getting blue cheese and wine pairings right
To choose the right wine with blue cheese, you need to consider several factors:
- The intensity of the cheese: the more powerful the blue, the more structured the wine should be. A Roquefort calls for a very sweet wine such as Sauternes, while Bleu de Gex can pair with a dry white wine.
- Creaminess: a creamy blue cheese (Gorgonzola, Stilton) pairs well with wines that have a velvety texture, such as Port or Gewurztraminer.
- The style of aging: younger blues are milder and pair with lighter wines, while more mature blues call for more concentrated wines.
Depending on the blue cheese you choose, the wine can either amplify its character or, on the contrary, bring softness and freshness.
If you enjoyed this article, feel free to read the next one, “Why are some wines darker in color than others?”, which might interest you too!
