Blue cheese. That pungent, creamy, sometimes crumbly delight that divides opinion like few other foods. Its bold flavor, ranging from subtly tangy to intensely sharp, demands respect and a well-considered beverage pairing. While some may shy away from its assertive personality, those who embrace it know that the right wine can elevate the blue cheese experience to a symphony of flavors. This article delves deep into the art and science of pairing wine with blue cheese, exploring the complexities of flavor profiles, contrasting and complementary pairings, and specific wine recommendations to help you unlock the perfect match.
Understanding Blue Cheese Flavor Profiles
Before diving into the world of wine pairings, it’s crucial to understand the nuances of blue cheese. Not all blue cheeses are created equal. Their flavors vary widely depending on the type of milk used (cow, sheep, or goat), the aging process, and the specific mold cultures employed.
Factors Influencing Blue Cheese Taste
The type of milk significantly impacts the final flavor. Cow’s milk blues tend to be creamier and milder, while sheep’s milk blues often possess a nuttier, earthier flavor with a sharper tang. Goat’s milk blues can be tangy and slightly grassy. The aging process also plays a vital role. Longer aging typically results in a more intense and complex flavor profile. The mold cultures are, of course, the defining characteristic. Penicillium Roqueforti, for example, is used in Roquefort cheese and imparts a distinctive sharp, peppery flavor. Penicillium Glaucum is often found in milder blues, contributing to a gentler, more balanced taste.
Common Types of Blue Cheese and Their Characteristics
Gorgonzola, originating from Italy, is generally milder and creamier than other blue cheeses. It can range from Dolce (sweet) to Piccante (sharp), offering a spectrum of intensity. Roquefort, the king of French blue cheeses, is made from sheep’s milk and boasts a pungent, salty, and complex flavor. Stilton, a British classic, is known for its rich, creamy texture and a distinctively sharp, nutty flavor. Danish Blue, often milder and saltier, offers a more approachable introduction to the world of blue cheese. Each variety presents a unique challenge and opportunity when it comes to wine pairing.
The Art of Pairing: Contrast vs. Complement
Pairing wine with food is not just about finding flavors that “go together.” It’s about creating a harmonious balance, either by contrasting or complementing the dominant flavors. With blue cheese, both approaches can be successful, depending on your personal preferences and the specific characteristics of the cheese and the wine.
Contrasting Flavors: Sweetness to Tame the Beast
The most classic and arguably the most effective pairing strategy for blue cheese involves contrasting the salty, pungent flavors with sweetness. Sweet wines, like Sauternes, Port, or late-harvest Riesling, can cut through the richness of the cheese and create a delightful interplay on the palate. The sweetness balances the saltiness, while the fruit notes in the wine complement the earthy undertones of the cheese. This approach works particularly well with more intense blue cheeses like Roquefort or Stilton. The richness of the wine stands up to the boldness of the cheese, preventing either from overpowering the other. The contrasting flavors provide a complex and satisfying experience.
Complementary Flavors: Enhancing the Umami
While sweetness is a reliable strategy, don’t underestimate the power of complementary flavors. Certain wines can enhance the umami notes in blue cheese and create a savory, mouthwatering experience. For example, a rich, full-bodied red wine with earthy undertones, such as a Cabernet Sauvignon or a Syrah, can complement the savory aspects of the cheese. This approach works best with milder blue cheeses like Gorgonzola or Danish Blue. The key is to avoid wines that are too tannic, as the tannins can clash with the cheese and create a metallic taste. A wine with a smooth texture and ripe fruit flavors will provide a more harmonious pairing.
Specific Wine Recommendations for Blue Cheese
Now that we’ve explored the principles of pairing, let’s delve into some specific wine recommendations for different types of blue cheese. These are suggestions to get you started, but don’t be afraid to experiment and discover your own favorite pairings.
Sweet Wine Pairings
- Sauternes with Roquefort: This is a classic pairing for a reason. The honeyed sweetness and apricot notes of Sauternes perfectly complement the salty, pungent flavor of Roquefort. The wine’s acidity also helps to cut through the richness of the cheese.
- Port with Stilton: Another iconic pairing. The rich, fortified flavors of Port, with notes of dried fruit and spice, harmonize beautifully with the creamy texture and nutty flavor of Stilton. The warmth of the Port also enhances the savory qualities of the cheese.
- Late Harvest Riesling with Gorgonzola: The bright acidity and fruity sweetness of a late-harvest Riesling provide a refreshing counterpoint to the creamy, mild flavor of Gorgonzola. The wine’s floral aromas also add an extra layer of complexity to the pairing.
- Tokaji Aszú with any Blue Cheese: Tokaji Aszú, from Hungary, boasts complex notes of saffron, honey and marmalade, all with a balancing acidity. The levels of sweetness are perfect to cut through any blue cheese and offer a balanced pairing.
Red Wine Pairings
- Cabernet Sauvignon with Aged Blue Cheese: A bold Cabernet Sauvignon, with its dark fruit flavors and earthy notes, can stand up to the intensity of a well-aged blue cheese. Look for a Cabernet Sauvignon with smooth tannins and a long finish.
- Syrah/Shiraz with Gorgonzola Piccante: The peppery notes and smoky undertones of a Syrah or Shiraz can complement the sharper, spicier flavor of Gorgonzola Piccante. Choose a wine with ripe fruit flavors and a smooth texture.
- Pinot Noir with Creamy Blue Cheese: A lighter-bodied Pinot Noir, with its red fruit flavors and earthy aromas, can be a surprisingly good pairing with creamy blue cheeses. The wine’s acidity helps to cut through the richness of the cheese.
White Wine Pairings (Beyond Sweet)
- Gewürztraminer with Danish Blue: The aromatic intensity of Gewürztraminer, with its notes of lychee, rose petals, and spice, can complement the saltier flavor of Danish Blue. The wine’s slight sweetness also provides a nice balance.
- Viognier with Milder Blue Cheese: The floral aromas and creamy texture of Viognier can enhance the subtle flavors of milder blue cheeses. Look for a Viognier with good acidity to prevent the pairing from becoming too heavy.
- Chenin Blanc with Blue Cheese: This often-overlooked wine offers a unique pairing, with earthy notes, honeydew and chamomile nuances. The refreshing acidity cuts through the richness of the cheese, making for a balanced and harmonious pairing.
Tips for Successful Wine and Blue Cheese Pairing
Pairing wine with blue cheese is not an exact science, but here are a few tips to help you create the perfect match.
- Consider the intensity of the cheese: Milder blue cheeses pair well with lighter-bodied wines, while bolder blue cheeses require more assertive wines.
- Think about texture: Creamy blue cheeses benefit from wines with good acidity, while crumbly blue cheeses can handle wines with more tannins.
- Don’t be afraid to experiment: The best way to find your favorite pairings is to try different combinations and see what you enjoy.
- Serve the cheese at room temperature: This will allow the flavors to fully develop.
- Consider adding accompaniments: Fruits, nuts, and crackers can enhance the pairing experience. Pears, figs, walnuts, and honey are all excellent choices.
Beyond the Bottle: Serving Suggestions and Accompaniments
Wine is not the only factor to consider when enjoying blue cheese. The way you serve it and the accompaniments you choose can significantly impact the overall experience.
Serving blue cheese at room temperature is crucial. This allows the flavors to fully bloom, enhancing the complexity and enjoyment. Cold cheese can mask the subtle nuances that make blue cheese so special.
Consider incorporating accompaniments that complement both the cheese and the wine. Fruits like pears, figs, and grapes offer a refreshing sweetness that balances the saltiness of the cheese. Nuts, such as walnuts or pecans, provide a textural contrast and a nutty flavor that complements the earthy undertones of the cheese. Honey adds a touch of sweetness and a floral aroma that enhances the overall pairing. Crackers or crusty bread provide a neutral base for the cheese and allow the flavors to shine through.
Final Thoughts
Pairing wine with blue cheese is a journey of exploration and discovery. There is no single “right” answer, but by understanding the flavor profiles of different blue cheeses, the principles of contrasting and complementary flavors, and the characteristics of various wines, you can create pairings that are both delicious and memorable. Don’t be afraid to experiment, trust your palate, and enjoy the delightful interplay of flavors that result when the right wine meets the perfect blue cheese. Remember, the most important thing is to find a combination that you personally enjoy.
What types of wine generally pair well with blue cheese?
Wines with sweetness and acidity often provide the best counterbalance to the pungent and salty flavors of blue cheese. Sweet wines, such as Sauternes, Port, or late-harvest Riesling, offer a contrasting sweetness that tames the sharp edge of the cheese, while the acidity cuts through the richness. Alternatively, bold red wines with ripe fruit flavors and a slightly jammy character can also work well, particularly with milder blue cheeses.
Consider the intensity of the blue cheese when selecting a wine. A delicate Gorgonzola might pair beautifully with a light-bodied dessert wine, whereas a stronger Roquefort might require the robustness of a Port or a richer red. Ultimately, the goal is to find a balance where neither the wine nor the cheese overpowers the other, creating a harmonious flavor experience.
Why does the sweetness in certain wines complement blue cheese so effectively?
The saltiness and often intense flavors of blue cheese call for a wine that can offer a counterpoint. Sweetness acts as a foil to the salt, creating a pleasant contrast on the palate. This interaction prevents the cheese from becoming overwhelming, allowing you to appreciate its nuanced flavors instead of being solely bombarded by its sharpness.
Think of it like balancing a seesaw. The blue cheese represents one side, heavy with salt and tang, and the sweet wine sits on the other side, lifting the experience to a more balanced and enjoyable state. This interplay of sweet and salty triggers a more complex and satisfying taste sensation compared to tasting either component alone.
Are there any red wines that work well with blue cheese, and if so, which ones?
Yes, while sweet wines are the traditional pairing, some red wines can indeed complement blue cheese, especially those with ripe fruit characteristics. Look for wines with a slightly jammy or fruity profile, such as a Zinfandel, a Ruby Port (which is technically a fortified red wine), or a well-structured Shiraz with soft tannins. These wines offer enough boldness to stand up to the cheese without clashing aggressively.
The key is to avoid red wines that are too tannic or earthy, as the tannins can amplify the bitterness in the blue cheese and create a harsh pairing. A fruit-forward red wine with a smooth finish will provide a more balanced and enjoyable contrast, complementing the creamy texture and sharp flavor of the cheese. Consider the specific type of blue cheese, as milder varieties like Dolcelatte can pair with lighter-bodied reds.
Does the specific type of blue cheese influence the wine pairing?
Absolutely. Different types of blue cheese possess varying levels of intensity, saltiness, and creaminess, all of which significantly impact wine pairing. A milder blue cheese, like Gorgonzola Dolce, with its creamy texture and subtle blue veining, would pair well with a lighter-bodied dessert wine or even a sparkling wine.
Conversely, a stronger and saltier blue cheese, like Roquefort or Stilton, requires a wine with more pronounced sweetness and body, such as a Sauternes or a vintage Port. Considering the specific characteristics of the cheese ensures that the wine complements and enhances, rather than clashes with, its flavor profile. The goal is to achieve harmony, where neither element overpowers the other.
What is the role of acidity in a wine pairing with blue cheese?
Acidity is crucial in a wine pairing with blue cheese because it acts as a palate cleanser, cutting through the richness and fattiness of the cheese. The sharp, tangy nature of blue cheese can often leave a lingering coating in the mouth, and a wine with good acidity helps to refresh the palate, preventing the experience from becoming overly heavy.
This cleansing action allows you to better appreciate the nuances of both the cheese and the wine. Without adequate acidity, the cheese’s richness can become overwhelming, masking the delicate flavors of the wine. Acidity therefore provides balance, creating a more harmonious and enjoyable tasting experience.
Are there any wine and blue cheese pairings to avoid?
Generally, dry, tannic red wines are best avoided when pairing with blue cheese. The tannins in these wines can react negatively with the cheese, creating a metallic or bitter taste. This unpleasant interaction can overwhelm the palate and detract from the flavors of both the wine and the cheese.
Additionally, very light-bodied white wines often lack the intensity to stand up to the boldness of blue cheese. While they might not create a negative interaction, they can easily be overpowered, resulting in a bland and unsatisfying pairing. Opt for wines with enough sweetness, acidity, or body to balance the richness and saltiness of the cheese for a more harmonious experience.
Beyond wine, what other beverages pair well with blue cheese?
While wine is a classic pairing, other beverages can also complement blue cheese beautifully. Port, as mentioned earlier, is an excellent choice due to its sweetness and fortified nature. Beyond fortified wine, consider a crisp, dry cider. Its tartness can cut through the richness of the cheese in a refreshing way.
Additionally, certain beers, particularly those with a malty sweetness or a hoppy bitterness, can provide a delightful contrast. A barleywine or a Belgian strong ale, for instance, could work well. Ultimately, the best pairing depends on personal preference, so experiment and discover what flavors resonate most with you.