Randy Chandler
When it comes to wine and cheese, there are a few classic combinations, such as port and stilton, or roquefort and Sauternes. But what about blue cheese and red wine? It's true that wines with a touch of sweetness work well with blue cheese, as the bitterness of the veining in blue cheese can be deliciously offset by a dessert or fortified wine. However, if you're eating blue cheese in a savoury dish, a drier white or a red wine might be better. In general, a simple, fruity red wine without too much structure is a good bet with milder blue cheeses. For stronger blue cheeses, a wine with light tannins, such as a southern Italian red like a negroamaro or a zinfandel, is a good choice.
| Characteristics | Values |
|---|---|
| Wine Type | Red wine with light tannins |
| Wine Variety | Sweet or fortified wines, dessert wines, fruity red wines without too much structure, southern Italian reds, medium-dry sherries, sweet madeiras |
| Wine and Cheese Pairings | Port and Stilton, Sauternes and Roquefort, Cabernet Sauvignon or Malbec with steak or burger topped with blue cheese, Rivesaltes with goat's or sheep's cheese, Zinfandel with Barkham Blue or Bleu d'Auvergne, Torcolato dessert wine with Gorgonzola |
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What You'll Learn
- Red wine with light tannins is a good pairing with blue cheese
- Sweet and fortified wines are a classic pairing with blue cheese
- Fruity red wines without too much structure pair well with milder blue cheeses
- Avoid high-tannin red wines as they can create harsh flavour combinations
- When cooking with blue cheese, a mature white wine is a better choice than red?
Red wine with light tannins is a good pairing with blue cheese
When it comes to wine and blue cheese, it's important to consider the distinct taste of the cheese, which comes from a microscopic fungus called penicillium roqueforti. This fungus gives the cheese its spicy kick and blue veins. The general rule is that sweet or fortified wines are a perfect pairing for blue cheese. However, this rule doesn't apply when the cheese is cooked, as the tannins in red wine tend to clash with the acidity of the cheese, creating a bitter, metallic flavour.
Red wines with light tannins are a good option to pair with blue cheese. Red wine lovers can rest assured that they can enjoy their favourite cheese with a red wine, as long as it has light tannins. A Ruby Port that is not too tannic and has a little bit of age is always a good option. Medium-bodied reds can be tricky with pungent blue cheeses but can complement milder, more mellow varieties. Southern Italian reds like negroamaro or nero d'avola are good options for milder blue cheeses.
If you're serving a burger or steak with blue cheese, a hearty red like a cabernet sauvignon or malbec is a good choice. Cahors wines made from the Malbec grape variety are full-bodied and spicy, and they go well with the pronounced aromas of mushrooms in blue cheese. Madiran wines are also a wonderful, powerful accompaniment to blue-veined cheeses.
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Sweet and fortified wines are a classic pairing with blue cheese
When it comes to wine and blue cheese, it's a good idea to go for a sweet or fortified wine. While red wine can work with blue cheese, it should be a red with light tannins. The more powerful and full-bodied flavour of red wines, along with their tannins, can clash with the acidity and milky character of the cheese.
Sweet and fortified wines, on the other hand, are a classic pairing with blue cheese. The saltiness and mouldy notes of the cheese are complemented by the sweetness of dessert or fortified wines. The veining in blue cheese has a touch of bitterness that can be deliciously offset by a sweet wine. A Port, for example, is a classic match for Stilton, and Sauternes pairs well with Roquefort. A medium-dry Amontillado or Oloroso Sherry, or a sweet Madeira, can also be excellent choices to pair with blue cheese.
For those who enjoy a sweeter wine, a Rivesaltes or a sweet Maury can be a great match for blue-veined cheeses such as Roquefort or Bleu d'Auvergne. A Rutherglen Australian Muscat, with its aromatic grape notes, can also be a good choice, allowing the more delicate flavours of the cheese to shine.
When serving a blue cheese-topped pizza or a burger with blue cheese, a medium-bodied red wine can be a good choice, such as a Southern Italian red like Negroamaro or Nero d'Avola, or a Zinfandel. These reds can handle more mellow blue cheeses, such as Bleu d'Auvergne or Barkham Blue.
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Fruity red wines without too much structure pair well with milder blue cheeses
When it comes to wine and cheese, there are some classic combinations. Blue cheese, for example, is often paired with port, and red wines can be a good match for milder blue cheeses. While red wines are powerful and aromatic, with tannins that can clash with the acidity and full-bodied flavour of cheese, a fruity red wine without too much structure can be an excellent choice to accompany milder blue cheeses.
Fruity red wines with light tannins can complement the flavour of blue cheese without overwhelming it. Wines with high tannins can create harsh combinations, so it's best to opt for something lighter and more refreshing. A good tip is to look for wines that are described as "round and fruity", such as a lighter syrah, or a southern Italian red like a negroamaro or nero d'avola. A zinfandel can also be a good choice, as they tend to be jammy and fruit-forward, and a quality Italian Lambrusco can be a great option for those who like sparkling wines.
If you're a fan of bold flavours, a fruit-forward malbec can be a good choice, as it contradicts the rule that powerful wines don't pair well with powerful cheeses. A syrah is another option that can balance the tastes of pungent blue-veined cheeses. For something a little more unusual, a sweet and fruity wine with heavy berry notes can be served with a very "cheesy" cheese, and a sweet Maury can be a great match for medium-bodied blue-veined cheeses.
When it comes to specific blue cheeses, milder varieties such as Bleu d'Auvergne, Barkham Blue, or a blue cheese-topped pizza are well-suited to medium-bodied reds. For stronger blue cheeses, a classic pairing is Sauternes with Roquefort, or Stilton with Port, although a softer, creamier Tawny Port is also a good option. Other fortified wines that go well with blue cheese include medium-dry amontillado or oloroso sherry, and sweet madeira.
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Avoid high-tannin red wines as they can create harsh flavour combinations
When it comes to choosing a red wine to drink with greens and blue cheese, it's important to consider the impact of tannins. While red wines can be a good choice, it is crucial to avoid those with high tannin levels. The tannins in red wine tend to clash with the acidity and full-bodied flavour of blue cheese, creating an unappealing, harsh flavour combination.
Blue cheese, with its distinctive flavour and saltiness, is known for presenting a challenge when it comes to wine pairings. The presence of mould in blue cheese also contributes to the unique flavour profile. Generally, sweet or fortified wines are recommended as the perfect pairing for blue cheese. However, when it comes to red wine, it's a more complex decision.
Red wines with high tannin levels can accentuate the bitterness of blue cheese, resulting in an unpleasant taste experience. This is because the tannins react with the proteins in the cheese, creating a harsh, astringent sensation on the palate. Therefore, it is advisable to steer clear of robust, full-bodied red wines with prominent tannins, such as Cabernet Sauvignon or Malbec, when enjoying blue cheese.
Instead, opt for red wines with lighter tannins. A Ruby Port, for example, can be a good choice if it's not too tannic and has had some age to soften its tannins. A slightly different option is a fortified wine aged in an oxidative style, like a traditional Australian Rutherglen Muscat or a medium-dry Amontillado or Oloroso Sherry. These wines have a balance of sweetness and complexity that can complement the saltiness and earthiness of blue cheese without the clash of tannins.
Additionally, when considering red wine pairings, it's worth noting that blue cheese can vary in strength and pungency. Milder blue cheeses, such as Bleu d'Auvergne or Barkham Blue, can pair well with a simple, fruity red wine without too much structure. These wines have enough acidity to cut through the richness of the cheese without overwhelming its more delicate flavours.
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When cooking with blue cheese, a mature white wine is a better choice than red
Blue cheese is a richly-flavoured cheese that can be either sweet or sharp. The blue veins in the cheese are created by piercing the cheese with metallic spikes to allow air to permeate and speed up the development of the penicillin mould. This mould is what gives blue cheese its distinctive taste and aroma.
When it comes to wine pairings, blue cheese is often paired with red wine, such as Cabernet Sauvignon or Malbec, especially when served with a burger or steak. However, the tannins in red wine tend to clash with the acidity and full-bodied flavour of blue cheese, creating a bitter, metallic flavour. This is why a mature white wine with well-integrated or no oak flavours and softened acidity is a better choice when cooking with blue cheese.
Sweet or fortified wines, such as Port or Sauternes, are classic pairings for blue cheese. The sweetness of these wines provides a perfect foil for the tangy saltiness of blue cheese. For a white wine pairing, a dry sparkling wine like Prosecco can enhance the pungent and nutty flavours of blue cheese. A light, citrusy wine like Riesling is also flexible and pairs well with blue cheese, as it cuts through the buttery fat of the cheese and minimises the clash of mismatching flavours.
When cooking with blue cheese, it is important to consider the type of milk and the texture of the cheese. The younger the cheese, the more water it contains and the creamier it is. As it matures, it becomes drier and more concentrated in flavour, enhancing the saltiness and strength. A mature white wine will complement the enhanced saltiness and strength of an aged blue cheese, making it a better choice than a red wine.
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Frequently asked questions
When it comes to blue cheese, sweet or fortified wines are usually the best pairing. However, if you would prefer a red wine, opt for one with light tannins. A Ruby Port that is not too tannic and has been aged for a few years is a good option. Other good options include a southern Italian red like a Negroamaro or Nero d’Avola, or a Zinfandel.
If you are cooking with blue cheese, it is best to opt for a white wine instead. A mature white wine with softened acidity and little to no oak flavours is ideal.
As greens are an incredibly diverse category of food, it is difficult to give a single wine pairing. However, as green foods are often associated with freshness and health, a refreshing red wine with fruity notes would be a good pairing.
