Patrick Oconnell
The combination of wine and cheese is a classic culinary delight. However, pairing the two is not always easy, and certain wines may stifle the flavour of the cheese or taste off when served together. This is especially true when it comes to red wine and blue cheese, as the wine's aroma and complexity may be muted by the saltiness and richness of the cheese. Nevertheless, sweet red wines are known to complement blue cheese, with the sweetness balancing out the saltiness. This is because the tannins in red wine can create a dry mouth sensation, which can be countered by the fat and creaminess of blue cheese.
| Characteristics | Values |
|---|---|
| Blue cheese | Can be sweet like Gorgonzola or sharp like Cabrales |
| Wine | Red wine is dry and heavy |
| Wines with a touch of sweetness work well with blue cheese | |
| Red wines contain tannins or tannic acids | |
| Tannins in red wines cause clashes with cheese | |
| White wines are more suitable for serving with cheese than red | |
| Sweet wines like Sauternes, Tokaji, Icewine, German or Austrian late harvest wine, Port, etc. go well with blue cheese | |
| Red wines go well with meat and rare steaks, but not with light cheeses | |
| Red wines pair well with stronger, aged cheeses like Aged Gouda or Extra Mature Cheddar | |
| Red wines go well with aged Italian cheeses like Parmesan, Pecorino, and Grana Padano |
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What You'll Learn
- Red wines are generally dry and heavy, which doesn't pair well with most cheeses
- Blue cheese's bitterness is offset by the sweetness of dessert wines
- Red wines with high tannin content can clash with the creaminess of blue cheese
- Medium-bodied red wines pair better with milder blue cheeses
- Sweet red wines can balance out the saltiness of blue cheese
Red wines are generally dry and heavy, which doesn't pair well with most cheeses
Red wines are generally dry and heavy, and while they can be a good pairing with blue cheese, they don't typically pair well with most other cheeses.
Blue cheese, on the other hand, is a strong-flavoured, pungent cheese with a unique character that can stand up to a full-bodied red. The mould in blue cheese is what gives it its distinctive flavour and aroma, and this strong flavour means it can hold its own against a heavy red wine. The wine's dryness also helps to balance the richness of the cheese.
However, red wines often don't pair well with milder cheeses. The dryness and heavy body of a red wine can overwhelm more delicate cheeses, and the tannins in red wine can clash with the saltiness of some cheeses, enhancing the bitterness of the wine.
For this reason, cheeses like fresh chèvre and mild, buttery bries are usually paired with white wines, which tend to be lighter and less tannic.
That being said, there are some red wines that can pair well with milder cheeses. A fruity, medium-bodied red can work well with a milder blue cheese, and less tannic reds, like a dry riesling, can also be a good match for some cheeses. Ultimately, personal preference plays a big part in finding the right pairing, and there are always exceptions to traditional wine and cheese pairings.
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Blue cheese's bitterness is offset by the sweetness of dessert wines
Blue cheese is a beloved dairy product known for its pungent smell and unique flavour. Its production involves adding Penicillium roqueforti, a species of mould, into the milk or curd used to make the cheese. The mould in blue cheese can easily turn other cheeses blue through close contact. The blue-green veins of mould in blue cheese are perfectly safe to eat and contribute to its sharp taste. However, blue cheese can go bad like any other cheese, and it is important to know how to identify spoilage.
When blue cheese goes bad, it typically exhibits visual and olfactory changes. The cheese may turn discoloured, developing fuzzy grey, black, pink, yellow, or green patches of mould. It may also become slimy, dry, tough, or hard in texture. In terms of smell, fresh blue cheese has a strong scent, but when it starts to spoil, it may smell musty, rancid, or like ammonia. If the cheese gives off a noxious odour that tickles your gag reflex, it is best to discard it.
While blue cheese on its own can be a delightful treat for those who enjoy its pungency, some people find that its bitterness is pleasantly offset when paired with something sweet. For this reason, blue cheese is often served with slices of fresh pear or apple, a handful of grapes, dried figs, or honey. Port wine, known for its sweetness and richness, is a classic pairing with blue cheese. Even a dry riesling or medium-bodied to bigger red wines can complement the strong flavour of blue cheese.
Some specific recommendations for blue cheeses that go well with sweet accompaniments include Cashel, a Danish blue, Maytag, Rogue Creamery’s signature blue, or Roquefort. For a creamy, meltable option, try Cambozola, Fourme d’Ambert, Stilton, or Gorgonzola Dolce. These suggestions showcase the versatility of blue cheese, which can be enjoyed on its own or enhanced with a touch of sweetness.
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Red wines with high tannin content can clash with the creaminess of blue cheese
Blue cheese is considered one of the most challenging foods to pair with wine. Its robust, pungent, and salty flavours can easily overpower or clash with lighter-bodied wines. While some red wines complement blue cheese, others with high tannin content can create unpleasant flavour clashes.
Tannins are natural compounds in plants that create a bitter taste or a drying sensation on the tongue. Found primarily in red wines, tannins can cause the worst clashes with cheese. When paired with very salty blue cheeses, they can create a metallic taste. The saltiness and richness of blue cheese can mute the wine's aroma and complexity, and the acidity and tang of the cheese can intensify the wine's tannins, leaving it tasting flat.
However, some red wines with high tannin content can work well with blue cheese. Cabernet Sauvignon, for example, has more prominent tannins, which can help absorb fat and protein and allow the flavours of a blue cheese dip to shine through. Medium-bodied reds like Merlot or Syrah can also pair well with milder blue cheeses, as their softer tannins and ripe fruit flavours create a harmonious balance.
To avoid clashes with blue cheese, wine experts recommend choosing a wine with boldness or full body, high acidity, rich flavours, and possibly some sweetness. Dessert wines, such as Passito, are excellent partners for blue cheese, as their sweetness tones down the robust cheese. Tawny Ports are another classic pairing, as their creamy mouthfeel and notes of nut and oak gained from ageing complement the creaminess of the cheese.
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Medium-bodied red wines pair better with milder blue cheeses
Blue cheese is a product that includes blue-green speckles of mould, giving it a pungent taste and scent. It is created by adding Penicillium roqueforti, a species of mould, into the milk or curd used to make the cheese. The mould in blue cheese can easily turn other cheeses blue through close contact.
When it comes to wine pairings, medium-bodied red wines pair better with milder blue cheeses. Port, which tends to be sweet and rich, is a classic pairing with blue cheese. However, even a dry Riesling or medium-bodied to bigger reds can also complement blue cheese. For example, Deer Creek Cheese's The Blue Jay (a crumbly, buttery blue cheese from Wisconsin) or Rogue Creamery's Rogue River Blue (a fudgy, mildly sharp cheese from Oregon) can be considered milder blue cheeses that would pair well with a medium-bodied red wine.
Blue cheese with a high moisture content will go bad more quickly than drier varieties. To store blue cheese, it should be wrapped properly to ensure that it stays fresh for as long as possible. It is recommended to first wrap the cheese in wax or parchment paper and then place plastic wrap or foil over the paper to prevent it from drying out. Storing blue cheese in the refrigerator drawers at the bottom can help maintain a stable temperature. Additionally, blue cheese should be kept away from other cheeses to prevent the blue mould from spreading.
When purchasing blue cheese, look for blue/green mould and a cream-to-white body. A slight ammonia smell is acceptable, but if the cheese starts to smell musty, rancid, or develops a pinkish hue, it has likely gone bad.
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Sweet red wines can balance out the saltiness of blue cheese
Blue cheese is a strong-flavoured, pungent cheese with a hint of nuttiness and sweetness. It contains a Penicillium roqueforti mould, which is responsible for its greenish-blue colour and pungent taste and scent. The best wine to pair with blue cheese depends on its strength and what else is being served with it.
However, the wine pairing also depends on the type of blue cheese. Medium-bodied red wines can be tricky with more pungent blue cheeses such as Roquefort or Cabrales, but they can complement more mellow varieties like Bleu d’Auvergne or Barkham Blue. A southern Italian red like a Negroamaro or Nero d’Avola, or a Zinfandel, would work well with these.
Other factors to consider are the occasion and the other ingredients being served with the blue cheese. For example, a blue cheese and fresh fig salad is delicious with a smooth Italian white wine like a Gavi di Gavi, a wine that would also work with pasta or gnocchi with a blue cheese sauce. A blue cheese-topped pizza, on the other hand, would pair well with a medium-bodied red wine.
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Frequently asked questions
The saltiness and richness of blue cheese can mute the aroma and complexity of dry red wine. The cheese coats the mouth and blocks taste receptors to beverages, and the sweetness of the wine cuts through this creamy barrier.
Sweet red wines such as Port, Sauternes, Vin Santo, and Lambrusco are known to pair well with blue cheese.
Blue cheese is often paired with sweet foods such as honey, chocolate lava cake, berries, pears, dried cranberries, and apples.
Dry red wines tend to pair well with aged, full-flavoured cheeses such as Aged Gouda, Extra Mature Cheddar, and English Stilton.
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