Blue Cheese And Wine: A Perfect Pairing Guide

Blue cheese is a notoriously polarising food, but for those who love it, it's hard to beat. The strong, salty, pungent flavour of blue cheese is often best paired with a sweet wine to balance it out. A good rule of thumb is that the stronger the cheese, the bigger the wine.

Blue cheese is made by mixing a mould, usually Penicillium roquefortii, into milk, along with some salt. The mould creates the blue veins that give the cheese its name. The younger the cheese, the creamier it is, and as it matures, it dries out and becomes crumblier, losing moisture and intensifying in flavour.

When it comes to wine, Port is a classic pairing with blue cheese, particularly with a well-known variety like Stilton. Other good options include Sauternes, Tokaji, or a sweet Riesling. If you're cooking with blue cheese, a white wine is a better match than a red, as the tannins in red wine can clash with the acidity of the cheese.

Blue cheese with port

Blue cheese is a bold, deeply-flavoured cheese with a rich texture. It is salty, pungent, spicy, and mouldy. It is also crumbly and funky. To match the depth of flavour, a sweet wine is often recommended, such as Sauternes, Tokaji, or Port.

The sweetness of a dessert wine like Port clings to the fat in the cheese and creates an amazing taste sensation. The thick body and dessert-like sweetness of the fortified Portuguese wine is the ideal foil for the crumbly, funky cheese. The sweetness in the Port also balances the saltiness of the cheese. The slight acid in the Port cuts through some of the richness of the cheese; the nuttiness adds to some of the hidden nut flavours in the cheese.

A Ruby Port that is not too tannic, with a little bit of age, would always be the best option – something like the Single Vineyard Unfiltered Quinta do Noval Late Bottled Vintage (LBV) 2009 that is bottled after 4 years of wood ageing would be perfect. It has enough complexity to handle all of the earthy mushroom flavours given by the mould but enough fruit and grip to tone down the saltiness of the cheese and increase its unctuousness.

A slightly different type of fortified wine aged in an oxidative fashion in Solera, like a Sherry, would also be a good pairing with blue cheese. A traditional Rutherglen Australian Muscat such as the Stanton & Killeen Classic Rutherglen Muscat from Victoria, made up of younger and older aged wines to give an average age of 12 years, would be perfect. Such an aromatic grape adds an almost raisiny, orange peel character that allows the more delicate flavours of the cheese to shine.

For those who don't like dessert wine, a dry wine like a Beaujolais or a crisp, medium-bodied white wine can also be a good pairing.

Blue cheese with Sauternes

Blue cheese and Sauternes is considered a holy grail of wine pairing. The sweetness of Sauternes cuts through the richness of the blue cheese, contrasting its salty tang. The wine's honeyed and floral notes complement the mouldy, nutty flavours of the cheese.

Sauternes is a luscious, sweet, golden wine from the Bordeaux region of France. It is made from grapes affected by the "noble rot" and has a lengthy production process, resulting in a rich and decadent flavour. Its notes include white flowers, dried figs, honey, apricot, honeycomb, marmalade, candied orange peel, butterscotch, and caramel.

Blue cheese, on the other hand, is a strong, salty, and pungent cheese with a unique flavour derived from the presence of a strain of penicillin mould. The younger the blue cheese, the creamier it is, and as it matures, it becomes drier, crumblier, and more flavourful.

The classic pairing of blue cheese with Sauternes is a perfect balance of sweet, salty, creamy, and sharp flavours. The wine's sweetness and floral notes beautifully complement the salty, nutty, and mouldy characteristics of the blue cheese. This pairing is a delightful combination that offers a contrast of flavours and textures, making it a memorable culinary experience.

For an optimal experience, consider the age and intensity of the blue cheese when pairing it with Sauternes. Younger, creamier blue cheeses may call for a drier style of Sauternes, while older, stronger blue cheeses can stand up to the wine's sweetness and intensity. Additionally, the specific type of milk used in the blue cheese production, such as cow's, ewe's, or goat's milk, can also influence the pairing.

When serving blue cheese and Sauternes, it is essential to consider the cultural context. In America, cheese is often served as an appetizer, while in France, it is commonly served as a final course. The timing of the cheese course can impact the perception of the pairing, as sweet wines like Sauternes are typically not served at the beginning of a meal.

In conclusion, blue cheese and Sauternes is a renowned and exquisite pairing that combines two seemingly contrasting elements to create a harmonious flavour profile. The sweetness and aromatics of Sauternes beautifully balance the salty, pungent, and nutty notes of blue cheese, resulting in a sensory journey that is worth savouring.

Blue cheese with sweet wines

Blue cheese is a very deeply flavoured cheese. It is salty, pungent, spicy, and mouldy. It also has a rich texture. One of the best ways to match this depth of flavour is with a sweet wine. The wine and food need to have the same flavour "weight".

Sweet wines beautifully balance the saltiness of blue cheese. The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already sweet makes for a breezy pairing.

• Port: The thick body and dessert-like sweetness of the fortified Portuguese wine is the ideal foil for the crumbly, funky cheese.
• Sauternes: The unctuous but not cloying sweetness of the Sauternes will contrast with the distinctive sharp and salty tang of the cheese without being overwhelmed by it.
• Tokaji: The higher the puttonyos, the sweeter the wine. A Tokaji aszú wine is a pretty topaz colour and can have subtle flavours of honey, apricot and/or butterscotch. The wine tends to be medium-to-full-bodied, and has enough acid to balance the sugar.
• Marsala: The nuttiness and concentration of the wine will complement the softness of the cheese and highlight its clean mushroom flavour.
• Gewürztraminer: A late-harvest Gewürztraminer can be a good match for blue cheese served as a dessert course.
• Riesling: The sweetness of the wine clings to the fat in the cheese and creates an amazing taste sensation.

Blue cheese with tannic red wines

Blue cheese is a bold, deeply-flavoured cheese with a rich texture. It is salty, pungent, spicy, and mouldy. The younger the cheese, the more water it contains and the creamier it is. As it matures, it dries, becomes crumbly, loses moisture, and intensifies in flavour, enhancing the saltiness and strength.

Blue cheese is an excellent match for tannic red wines, which literally bind to the protein and fat in the cheese, cleansing the palate after each bite. The following are some specific examples of blue cheese and tannic red wine pairings:

• A mild, nutty Bleu d'Basque from southwestern France with a nutty, creamy finish is a perfect pairing with an aged Cabernet Sauvignon.
• A bold, fruity red wine such as a Zinfandel or a Cabernet-based wine pairs well with a strong, salty blue cheese like Stilton.
• A blue cheese sauce or soufflé is best served with a mature white wine, as the tannins in red wine can clash with the acidity of the cheese and create a bitter, metallic flavour. A white Crozes-Hermitage from the Northern Rhône in France is an ideal choice.
• A blue cheese with a pungent flavour, such as Roquefort, can be paired with a sweet dessert wine like Sauternes from Bordeaux, Tokaji from Hungary, or Trockenbeerenauslese from Germany or Austria. These wines have a unique flavour due to the presence of the same type of mould found in blue cheese.
• A sweet wine like Port is a classic pairing with blue cheese, especially Stilton. The sweetness of the Port balances the saltiness of the cheese, and its nutty flavours complement the hidden nut flavours in the cheese.
• A blue cheese with a softer texture, such as Gorgonzola Dolce, pairs well with a drier style of Marsala from Sicily, such as the Marsala Vergine Soleras Secco from Pellegrino. The nuttiness and concentration of the wine complement the softness of the cheese and highlight its clean mushroom flavour.

While tannic red wines generally pair well with blue cheese, it is important to note that sweet wines like Sauternes or fortified wines like Port are also excellent choices, especially for stronger, saltier blue cheeses.

Blue cheese with bubbles

Blue cheese is a very deeply flavoured cheese. It is salty, pungent, spicy, and mouldy. The texture is also very rich. One of the best ways to match this depth of flavour is with a sweet wine. The wine and food should have the same flavour "weight".

The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. That's why Camembert and Champagne are a classic combination.

Blue cheese haters might change their minds after trying the pungent cheese alongside a glass of port. The thick body and dessert-like sweetness of the fortified Portuguese wine is the ideal foil for the crumbly, funky cheese.

If you're looking for a lighter option, try a Moscato. The sweetness of the wine enters into perfect harmony with the salty funk of the mouldy cheese. It's an ideal pairing as dessert after a great meal.

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