Which Wine To Drink With Blue Cheese?
Blue-veined cheeses are sometimes difficult to pair with because of their strong flavour and unique personality. Find out which wines to enjoy with these special cheeses.
Sweet white wine selection
WHITE OR RED: WHAT TYPE OF WINE GOES WITH BLUE CHEESE?
Should blue cheese be paired with white or red wine? Now that's a good question! Most red wines are powerful, and rarely have an alcoholic strength below 10 degrees. Unlike what used to be drunk, today's red wines are much more aromatic. Needless to say, on paper, it's harder to make red wine an ideal partner for your cheese platter!
More specifically, it's the tannins in the red wine that don't go well with the acidity, full-bodied flavour and milky character of the cheese. However, red wine lovers can rest assured that it is perfectly possible to enjoy their favourite cheeses with a red wine that has light tannins. Choose wines made from Gamay or Pinot Noir grape varieties, renowned for their low alcohol content.
So, red wine is good, but with light tannins. As for white wine lovers, here are a few tips on how to match your blue cheese to perfection.
BLUE AND BLUE-VEINED CHEESES
Roquefort, Fourme d'Ambert, Bleu de Gex, Bleu des Causses, Fourme de Montbrison, Bleu d'Auvergne, Gorgonzola or Goat's Bleu, all these cheeses belong to the same large family of blue-veined cheeses. Their blue colour, due to internal mould, gives them the generic name of "blue cheese".
This appearance and the distinct taste of these cheeses are the result of the action of a microscopic fungus called pennicilium roqueforti. Roquefort cheese is the ambassador of the penicillin fungus family. This cheese with a protected designation of origin was the first to be affected by the fungus. Today, different strains of the fungus are used for soft, firm and semi-soft cheeses.
Pennicilium roqueforti provides that unique taste that manifests itself as a 'spicy' sensation on the palate. While the colour of the cheese has no impact on the intensity of the taste, different levels of flavour are available on the market. Each region has its own blue cheese, and so regional wine pairings ensure success! However, several combinations are possible for a successful match.
BLUE CHEESE AND SWEET WINES
In order to grow, the blue cheese fungus needs moisture, but also salt. This pronounced salty flavour needs to be complemented by the accompanying wine.
Sweet, mellow wines, as well as the so-called Vendanges Tardives or Sélection de Grains Nobles wines are to be considered. The sugar in these wines enhances the unique and distinctive flavours of blue cheese, as well as accompanying its creamy and crumbly texture. It ultimately softens the spiciness. The honey, candied fruit and dried fruit aromas of the sweet wines contrast with the power of the mushroom.
In this ideal taste balance, blue-veined cheeses accentuate the roundness of the wine. A charismatic cheese needs a charismatic wine! For an assured match, opt for these regional favourites, such as a Château Rieussec de Sauternes AOC.
Blue cheese and late grape harvest (vendanges tardives) wine
A comparison between the cheese fungus and the botrytised grape fungus provides a better understanding of the pairing. While pennicilium roqueforti thrives in humid cellar conditions, the ‘noble rot’ of late harvest grapes thrives on the humidity provided by morning mists.
Tip: serve blue-veined cheeses with a fruit jam such as fig. The sweetness of the jam will soften the full-bodied flavour of the cheese.
A SAUTERNES WINE PERFECT WITH BLUE CHEESE
Château Rieussec embodies the excellence of Sauternes luscious wines, recognised as a 1ᵉʳ Grand Cru Classé since the historic 1855 classification. Renowned for its aromatic richness and complexity, this fine wine is distinguished by delicate, bewitching aromas. Orange blossom, citrus fruits, exotic fruits and spicy notes such as nutmeg and candied ginger are elegantly revealed, creating a refined aromatic palate.
On the palate, this white wine has a silky structure and remarkable freshness that perfectly balance its smoothness. Each vintage reveals its own unique character, while remaining true to the House's signature: a generous, harmonious wine with a long, fragrant finish.
This 1ᵉʳ Grand Cru Classé is a favourite choice for Sauternes wine lovers, especially when paired with fine food. It pairs wonderfully with blue cheeses such as Roquefort or Stilton, where its sweetness counterbalances the salty, creamy strength of the cheese.
BLUE CHEESE AND VINS DOUX NATURELS OR FORTIFIED, SWEET OR LUSCIOUS WINES
With the idea of keeping sweet notes to counterbalance the saltiness of the blue cheese, while adding power for smoothness, fortified wines, vins doux naturels or luscious wines are excellent candidates. Fortified wines include Macvin du Jura, Muscat de Rivesaltes, sweet Maury, Banyuls and Port.
For a fizzy pairing, some sparkling wines go perfectly with blue-veined cheeses, offering a balance between sweetness and fine bubbles. This is the case with Cerdon de Bugey and Clairette de Die.
Our selection with blue cheese
BLUE CHEESE AND STRONG RED WINES
For red wine lovers, it's possible to make a great pairing! Select a powerful red wine with restrained tannins. Cahors wines made from the Malbec grape variety are full-bodied and spicy, and go very well with the pronounced aromas of mushrooms in blue cheese.
Madiran wines, also very powerful, are a wonderful accompaniment to blue-veined cheeses. These red wines with their pronounced tannins are the ideal companions then for red meats with a blue cheese sauce. Not only do they combine perfectly with the proteins of the meat thanks to the strength of the tannins, but they also underline the taste of the blue cheese.
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