How to pair wine and food
In this section we would like to give you advice and tips on how to combine the right wines to your favorite Italian dishes.
In blue cheese there’s everything, and even more. Aromaticity, sapidity, slightly bitter tendency, very long persistence of the olfactory taste.
Blue cheese is one of the best choices to end a great meal or a nice dessert substitute.
We therefore suggest wines of great structure and complexity, which stand up to the strong aroma and are able to dampen the bitter tendency.
If the aroma from blue cheese is very pronounced, it will be good to choose a “warmer” wine. On the nose and on the palate it will blend perfectly with the wide persistence of the cheese’s taste and smell.
Gorgonzola, Roquefort, Stilton, Bleu often have pungent and spicy notes and a marked bitter tendency, which is the main difficulty in pairing.
If the bitterness is not too pronounced, you can start with red wines of great structure and alcohol, capable of enhancing the personality of the cheese.
If bitterness becomes dominant, you will have to turn towards its opposite: passito, late harvest or sweet wines with sweet and aromatic notes such as Recioto.