Kamil Perry
Blue cheese is a richly-flavoured cheese that can be either sweet or sharp. The best wine to pair with it depends on the strength of the cheese and what else you're serving it with. Generally, red wines do not pair well with blue cheese, but they can handle more mellow varieties. When it comes to strong blue cheeses, a bigger wine partner is needed, and a touch of sweetness in the wine can help to offset the bitterness of the veining in the cheese.
| Characteristics | Values |
|---|---|
| Classic pairings | Port and Stilton, Roquefort and Sauternes |
| Wine type | Sweet, fortified, dessert, dry, sparkling, red, white |
| Cheese type | Soft, creamy, salty, strong, pungent, mellow, sharp, sweet, mild |
| Wine flavour | Fruity, nutty, dry, crisp, light, medium-bodied, full-bodied |
| Cheese flavour | Buttery, earthy, nutty, salty, sweet, mushroom |
| Other factors | Acidity, saltiness, bitterness, mould, veining, creaminess |
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What You'll Learn
Blue cheese and red wine: a good pairing?
When it comes to pairing blue cheese with red wine, there are a few things to consider. The strength and saltiness of the blue cheese, as well as the presence of other ingredients or dishes, will influence how well a red wine matches with it.
In general, blue cheese is a richly flavoured cheese that can range from sweet, like Gorgonzola, to sharp, like Roquefort or Cabrales. Stronger and saltier blue cheeses tend to go well with sweet wines, as the sweetness offsets the saltiness and bitterness of the cheese. While red wines can be fruity, they are rarely sweet, and therefore do not typically pair well with blue cheese. However, there are exceptions. A light-bodied red like a Pinot Noir, for example, can pair well with a mild blue cheese like Gorgonzola or a Cornish blue. A southern Italian red like a Negroamaro or Nero d'Avola can also work with milder blue cheeses, such as Bleu d'Auvergne or Barkham Blue, or even a blue cheese-topped pizza.
When it comes to classic pairings, blue cheese is more commonly matched with fortified wines like Port or sweet dessert wines like Sauternes. The classic pairing for a Roquefort is a Sauternes from Bordeaux, while a Stilton is typically paired with a red Port, though a softer, creamier Tawny Port is said to be a better option. Other dessert wines that work well with blue cheese include Tokaji from Hungary, Trockenbeerenauslese from Germany or Austria, and Vin Santo.
If you're looking for a wine to pair with a blue cheese sauce, an oaked Chardonnay or an oaked Sauvignon Blanc or Sauvignon-Semillon blend is a good bet. The melon, tropical, and citrus flavours of Chardonnay harmonise with the blue vein, especially in a Stilton, while the oak brings out the creamy, nutty background.
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Classic blue cheese and red wine combinations
When it comes to classic blue cheese and red wine combinations, there are a few famous pairings to consider:
Port and Stilton
The combination of Stilton and Port is a classic match. Port styles are typically split into two types: Tawny, which is aged in oak and becomes fully oxidised and mellow, and Ruby, which is aged in bottles and retains tannins, resembling red wine. A Ruby Port that is not too tannic and has aged a little is the best option for Stilton. The melon-tropical-citrus flavours of the Port harmonise with the blue vein in the cheese, while the oak brings out the creamy, nutty background.
Sauternes and Roquefort
Sauternes, a dessert wine from Bordeaux, is another classic pairing with Roquefort, a pungent blue cheese. Other sweet wines that can be paired with Roquefort include Monbazillac, Cadillac, and New World examples. The salt in the Roquefort helps to bring out the sweetness of the Sauternes.
Red Wine and Blue Cheese-Topped Steak
When serving a blue cheese-topped steak, it is recommended to opt for a robust red wine. A milder blue cheese such as Bleu d'Auvergne, a cow's milk blue from France, is a good choice for this combination as it has a high-fat content, melts evenly, and has a robust yet not overpowering flavour.
While these are some classic pairings, it is worth noting that the best wine to pair with blue cheese depends on the strength of the cheese and what else is being served with it. Sweeter wines tend to pair well with stronger blue cheeses, while lighter reds like Pinot Noir can complement milder blue cheeses.
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Red wine and blue cheese alternatives
While blue cheese and red wine can be a challenging pairing, some alternatives work well together. Firstly, it's important to consider the strength of the blue cheese and any accompanying ingredients. While pungent blue cheeses like Roquefort or Cabrales may clash with medium-bodied reds, more mellow varieties such as Bleu d'Auvergne or Barkham Blue can complement these wines. Southern Italian reds like Negroamaro or Nero d'Avola, or a Zinfandel, can be good choices.
If you're looking for a non-alcoholic alternative to red wine, there are several options that can pair well with blue cheese. Truffle salt and pepper Boursin, for instance, offer a luxurious substitute with a rich, earthy taste and creamy notes. This versatile cheese can enhance sandwiches, burgers, pasta dishes, and even salads when rolled into balls and suspended in olive oil with crushed red peppercorns.
Olives are another excellent blue cheese alternative, especially if you're seeking a non-dairy option. They offer a salty, briny flavour that replicates the intensity of blue cheese and provides a similar umami taste. Finely chopped olives can mimic the texture of crumbled blue cheese, and specialty varieties like Bloody Mary olives can elevate your dish.
For those who want to stick with wine but prefer a sweeter option, dessert or fortified wines can be a good choice. The bitterness of blue cheese veins can be deliciously offset by these wines, especially when the cheese is served in a savoury dish. A traditional Rutherglen Australian Muscat, for instance, adds an almost raisiny, orange peel character that complements the delicate flavours of blue cheese.
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Why does blue cheese and red wine work?
Blue cheese is a richly-flavoured cheese that can be either sweet, like Gorgonzola, or sharp, like Cabrales. The best wine to pair with blue cheese depends on how strong the cheese is and what else is being served with it.
Blue cheese is often said to be best paired with sweet wines. This is because the saltiness of the cheese is cut through by the sweetness of the wine. The classic pairing is Sauternes with Roquefort, or Stilton with Port. However, it is important to note that not all blue cheeses work with all sweet wines. For example, serving Port with Roquefort or Sauternes with Stilton can create metallic off-flavours, so it is best to stick with the familiar pairings.
Medium-bodied red wines can be tricky with more pungent blue cheeses such as Roquefort or Cabrales, but they can work with more mellow blue cheeses such as Bleu d'Auvergne or Barkham Blue. A southern Italian red like a Negroamaro or Nero d'Avola, or a Zinfandel, can work well with these milder blue cheeses.
When pairing wine and blue cheese, it is important to consider the acidity of the cheese. Light, citrusy wines like Riesling are flexible and pair well with most cheeses, including blue cheese. Sparkling wines are also a good choice, as the effervescent bubbles cut through the buttery fat of the cheese to minimise the clash of mismatching flavours while cleansing the palate.
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The best blue cheese and red wine combinations
When it comes to blue cheese and red wine combinations, it's important to consider the strength and saltiness of the cheese, as well as the sweetness of the wine. While red wines generally don't pair well with blue cheese, there are some exceptions and specific combinations that are worth exploring. Here are some of the best blue cheese and red wine pairings:
Port and Stilton
A classic combination, the saltiness and strength of Stilton go well with a Ruby Port that's not too tannic and has a bit of age. If you prefer a softer, creamier Port, a Tawny Port is a better option. The Port styles are defined by how they're aged: Ruby Ports aged in bottles, retaining tannins and resembling red wine, while Tawny Ports are aged in oak barrels until they become fully oxidised and mellow.
Sauternes and Roquefort
Another iconic pairing, the Sauternes from Bordeaux, a famous French dessert wine, complements the saltiness and strong flavour of Roquefort. This combination also works with other similar sweet wines like Monbazillac and Cadillac, as well as New World wines.
Negroamaro, Nero d'Avola, or Zinfandel with Bleu d'Auvergne or Barkham Blue
These medium-bodied Italian reds can stand up to milder blue cheeses like Bleu d'Auvergne or Barkham Blue, or even a blue cheese-topped pizza. The saltiness and pungency of the cheese are balanced by the fruitiness and body of these wines.
Pinot Noir with Mild Gorgonzola or Cornish Blue
A light-bodied red like Pinot Noir can be a good match for milder blue cheeses like Gorgonzola or Cornish Blue. The saltiness of the cheese is offset by the fruitiness of the wine, creating a harmonious pairing.
When pairing blue cheese with red wine, it's essential to consider the strength and saltiness of the cheese. Stronger, saltier blues typically need bigger, sweeter, or more fruity wines to stand up to their flavour. Milder blues can be overwhelmed by bold reds, so lighter, fruit-forward wines are often a better choice. Additionally, the type of milk used in the cheese can also be a factor in the pairing, with cow's milk blues often pairing well with Chardonnay and Cabernet-based wines, and sheep's milk blues working with some Cabernet-based wines and Zinfandel.
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Frequently asked questions
If you're looking for a classic pairing, try a Sauternes with Roquefort or a Port with Stilton. For a softer, creamier taste, opt for a Tawny Port. If you're feeling adventurous, try a medium-dry amontillado or a sweet Madeira.
The saltiness and strong flavour of blue cheese are complemented by the sweetness and fruitiness of red wines. The wine softens the creaminess of the cheese while enhancing its earthy flavours.
Yes, stronger and more pungent blue cheeses like Roquefort or Cabrales don't pair well with medium-bodied red wines. These cheeses can overpower the wine. Instead, opt for a white wine or a lighter-bodied red like Pinot Noir with milder blue cheeses.
