Match of the week | Wine with cheese: Gorgonzola and Vin Santo

Match of the week

Wine with cheese: Gorgonzola and Vin Santo

You know that port goes with Stilton, right? Well, here’s another good variation on the pair-sweet-wines-with-blue-cheese rule: a glass of Vin Santo and a creamy Gorgonzola.

I tried it out at a Waitrose tasting the other day when I came across a Vin Santo from their range - the Antinori Santa Cristina 2008* - which was quite woody and complex and crying out for food of some sort. Conveniently there was a cheese board in the lunch room next door so I tried it out with a couple.

It didn’t match with the Epoisses but was really good with the gooey Gorgonzola - a pairing you could easily repeat at home. Late harvest Muscats also work well.

If you were serving the Gorgonzola with figs as a cheese course you could also try a sweet red wine like a Recioto della Valpolicella or a Maury from southern France. A dry white or rosé with a touch of sweetness would work if it was the starter or entrée. Try a Malvasia.

Some favour Barolo with Gorgonzola but I’m never totally convinced about the combination of blue cheese and dry red wine except when the cheese is used on a pizza, flatbread or in a baked pasta dish.

* A new addition which doesn't seem to have hit the shelves yet but which will be priced at £11.99 a half bottle. You could obviously try the combination with other vin santos.

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Comments: 5 (Add)

STEFANO on October 8 2013 at 12:54

I agree with you Fiona :-)

Fiona Beckett on October 8 2013 at 08:33

These things are obviously a matter of taste. I think there are more interesting matches than port with Stilton though it does go very well and many people enjoy it. The vin santo was spot on for me but can imagine the Mosel auslese, Joelle, and the other Italian sweet whites you mention, Stefano working well too. All the more to experiment with!

Joelle Nebbe-Mornod on October 8 2013 at 06:32

Not a fan of the fortified reds with blue cheese, feels heavy with blue - actually the best match I found is a sweet riesling with good acidity, like a Mosel Auslese (dining sweet, not dessert sweet). Creates this perfect situation where the wine enhances the cheese and the cheese enhances the wine :)

Stefano on October 7 2013 at 22:48

I can suggest a sweet wine as a Ramandolo or Verduzzo Friulano from Colli Orientali of Friuli in north-east of Italy...Cratis of Scubla winery is wonderful!!!

Dids on October 7 2013 at 14:33

Not a fan of Vin santo as alcohol typically comes to the fore, which I do not like. Can you suggest anything else?

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