The Perfect Wine And Blue Cheese Pairing

Blue cheese is a polarising food – people either love it or hate it. But for those who enjoy its bold, salty, pungent, spicy and mouldy flavour, there is a wide range of wines that can be paired with it. The key to pairing wine with blue cheese is to balance its strong flavour with a wine that is equally bold, sweet or fortified.

Sweet wines are a good match for blue cheese

Blue cheese is a very deeply flavoured cheese. It is salty, pungent, spicy, and mouldy, with a rich texture. Sweet wines have the same "weight" of flavour, and their unctuous texture and viscosity harmonise with the creamy mouthfeel of the blue cheese.

Sweet wines such as Sauternes, from Bordeaux, are one of the greatest botrytised dessert wines in the world. Botrytised wines get their unique flavour from the intervention of a fungus, which creates holes in the grapes, allowing moisture to escape and changing the taste of the wine drastically, making it honeyed and waxy with umami flavours. This "noble rot" gives the wine flavours that marry perfectly with the mouldy notes of the cheese.

Other sweet wines that pair well with blue cheese include Tokaji from Hungary, Trockenbeerenauslese from Germany or Austria, and Port. Port is a classic pairing with blue cheese, especially Stilton. The sweetness of the Port balances the saltiness of the cheese, and the slight acidity in the Port cuts through the richness of the cheese.

If you are looking for a lower-alcohol option, Moscato d'Asti is a good choice. The sweetness of the wine enters into perfect harmony with the salty funk of the mouldy cheese, and its lower alcohol content (around 5.5%) means you won't get slammed with high alcohol at the end of the night.

Blue cheese and wine: texture and flavour considerations

When pairing wine with blue cheese, there are several texture and flavour considerations to keep in mind. Blue cheese is a bold, deeply flavoured cheese with a rich texture. It is salty, pungent, spicy, and mouldy, with a racy mouthfeel and piquant flavour. The type of milk used—cow's, ewe's, or goat's—and whether it is pasteurised or not will also affect the flavour.

Blue cheese can range from creamy to crumbly or dry in texture, depending on its age. Younger cheeses tend to be creamier due to their higher water content, while older cheeses are drier, crumblier, and more concentrated in flavour, with enhanced saltiness and strength.

When it comes to wine pairings, sweet wines are often recommended to balance the salty, savoury, and bold flavours of blue cheese. Fortified wines, such as Port, and dessert wines, such as Sauternes, are classic choices. The sweetness of these wines can cling to the fat in the cheese, creating a harmonious taste sensation. The unctuous texture and viscosity of a Sauternes, for example, can complement the creamy mouthfeel of the blue cheese.

However, it's important to note that not all blue cheeses are the same, and different types may call for different wines. For example, a younger, runnier Gorgonzola Dolce pairs well with a drier style of Marsala from Sicily, while the famous French Roquefort is classically paired with a Sauternes from Bordeaux.

If you're looking for a red wine to pair with blue cheese, a Cabernet Sauvignon or a Zinfandel can work, especially with cow's milk blues. For sheep's milk blues, a Cabernet-based wine or a Zinfandel can be a good choice. However, it's important to avoid overly tannic reds, as the tannins can clash with the acidity of the cheese and create an unpleasant, bitter taste.

When serving blue cheese as part of a cooked dish, such as a sauce or soufflé, a white wine is generally a better option than a red. A mature white wine with well-integrated or no oak flavours and softened acidity is ideal. A white Crozes-Hermitage from the Northern Rhône, for example, can work well with blue cheese-based dishes.

In terms of texture, contrasting a rich, creamy blue cheese with a sparkling wine can be a welcome pairing. The bubbles in the wine provide a nice counterpoint to the richness of the cheese, cleansing the palate and making you want another bite.

Overall, when pairing wine with blue cheese, consider the age, texture, and type of blue cheese, as well as the specific flavour profiles of the wine. Sweet and fortified wines are often a safe bet, but don't be afraid to experiment with different combinations to find your perfect pairing.

Port and blue cheese: a classic combination

Port and blue cheese is a classic combination. The thick body and dessert-like sweetness of the fortified Portuguese wine is the ideal foil for the crumbly, funky cheese. The saltiness of the blue cheese is perfectly balanced by the sweetness of the Port, and the wine's unctuous texture and viscosity harmonize with the creamy mouthfeel of the blue.

The pairing is especially recommended for those who are hesitant to try blue cheese. The sweetness of the Port can transform the experience of the pungent cheese, and the combination is a satisfying end to a meal.

When serving, be sure to chill the Moscato and serve the blue cheese at room temperature.

For a slightly different take on the classic combination, try a slightly different type of fortified wine aged in an oxidative fashion in Solera, like a Sherry. A traditional Rutherglen Australian Muscat, made up of younger and older aged wines to give an average age of 12 years, would be perfect. The aromatic grape adds an almost raisiny, orange peel character that allows the more delicate flavours of the cheese to shine.

Other wines that pair well with blue cheese

Blue cheese is a bold, deeply flavoured cheese with a rich texture. It is salty, pungent, spicy, and mouldy. The best wines to pair with blue cheese are sweet wines that can match the depth of flavour and viscosity of the cheese. However, there are several other wines that can also pair well with blue cheese.

Chardonnay

A medium-weight Chardonnay with lively acidity, such as Pouilly-Fuissé, can be a good pairing with blue cheese. It can complement the classic French dish of mussels with blue cheese, as well as a blue cheese sauce or a blue cheese-topped steak.

Cabernet-based wines

For cow's milk blues, fruity Cabernet-based wines can be a good pairing. Max McCalman, maître fromager of New York's Artisinal and Picholine restaurants, suggests that some Cabernet-based wines can also work with sheep's milk cheeses.

Zinfandel

Zinfandel is another option for sheep's milk cheeses, according to McCalman.

Riesling

A sweet Riesling can be a good match for blue cheese, especially if it has some age. A dry Riesling, on the other hand, may fall short when paired with blue cheese.

Pinot Noir

While Pinot, especially more delicate ones, can be overwhelmed by the salt in blue cheese, some New World Pinots with their fruity notes can hold their ground.

Beaujolais

A light and bright Beaujolais with delicate red berry notes can be a good match for blue cheese, especially if you are looking for a red wine option.

Gewürztraminer

A late-harvest Gewürztraminer can be a good pairing with blue cheese, especially if served as a dessert course. The floral aromas of this wine can complement the savoury notes of the cheese.

Marsala

A drier style of Marsala from Sicily, such as the Marsala Vergine Soleras Secco from Pellegrino, can be a good pairing with a creamy, nutty, and slightly sweet Gorgonzola Dolce.

White Crozes-Hermitage

A mature white Crozes-Hermitage from the Northern Rhône in France, such as the Caves de Tain Les Hauts d’Eole, is a good choice when blue cheese is used for cooking, such as in a blue cheese soufflé or sauce.

Blue cheese and wine: a complex relationship

Blue cheese is a very distinct type of cheese, with a bold flavour and a pungent aroma. It is also a very versatile cheese, pairing well with a variety of wines, from sweet dessert wines to big bold reds. The key to pairing wine with blue cheese is to consider the type of milk used, the texture of the cheese, and the overall flavour profile.

The Many Varieties of Blue Cheese

Blue cheese is made by introducing a strain of penicillin mould into the cheese curd before it is shaped. The cheese is then pierced to allow air to permeate and aid the development of the mould, creating the characteristic blue veins. The type of milk used—cow's, ewe's, or goat's—and whether it is pasteurised or not, will influence the flavour of the cheese. The texture of blue cheese can range from creamy to crumbly or dry, and the younger the cheese, the more moisture it will have. As it matures, it becomes drier and crumblier, and the flavour becomes more concentrated, enhancing the saltiness and strength.

Sweet Wines and Blue Cheese

The saltiness and mouldiness of blue cheese make it a good match for sweet and fortified wines. The sweetness of the wine pairs well with the fat in the cheese, creating a delightful taste sensation. Sweet wines such as Sauternes, Tokaji, and Port are classic pairings with blue cheese. The unctuous texture and viscosity of Sauternes, for example, harmonise with the creamy mouthfeel of the cheese, while the subtle botrytis flavour of the wine intertwines with the savoury blue mould notes.

Red Wines and Blue Cheese

While blue cheese is often paired with sweet wines, it can also be enjoyed with red wines, such as zinfandels, cabernets, and syrahs. When pairing blue cheese with red wine, it is important to avoid wines with high tannins as they can clash with the acidity of the cheese and create a bitter, metallic flavour. Instead, opt for fruity reds with low tannins, such as a Beaujolais or a Pinot Noir.

White Wines and Blue Cheese

When cooking with blue cheese, it is generally recommended to pair it with a white wine rather than a red. A mature white wine with well-integrated or no oak flavours and softened acidity will complement the bold flavour of the cheese. A white Crozes-Hermitage from the Northern Rhône, for example, pairs well with blue cheese soufflé or sauce.

Other Factors to Consider

When pairing wine with blue cheese, it is also important to consider the intensity of the cheese. Younger, milder blues may be overpowered by stronger wines, so opt for something lighter and drier, such as a rosé. The time of year can also influence your choice of wine. For winter gatherings, a 15-year-old tawny port pairs beautifully with the richness and elegance of blue cheese. In the spring, a younger vintage Sauternes is a perfect match, with its bright acidity cutting through the richness of the cheese.

In conclusion, while blue cheese and wine may seem like an unlikely pairing, the two can come together in perfect harmony when the right matches are made. So, the next time you're planning a cheese board or looking for a unique dessert option, consider exploring the complex relationship between blue cheese and wine.

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