What wine goes with blue cheese, from Roquefort to Fourme?
158 wines to serve with Roquefort and blue cheesesWith a blue cheese, choose a sweet or dessert wine: Tokaji, Port, late-harvest Riesling or Recioto. The sugar in the wine wraps around the salt and power of the blue, for an intense sweet and savoury pairing.
Roquefort, Fourme d'Ambert, Bleu d'Auvergne, Gorgonzola or Stilton find their partners here, from Hungary, Portugal, Germany, Italy and South Africa. For a milder blue, a rich dry white also works. Browse our dessert wines to plan the end of your meal.
Bodegas Tradición - Pedro Ximénez VOS + 20 ans NV
A Pedro Ximénez VOS of great concentration, combining luscious richness and rare aromatic complexity.
Bodegas Tradición - Cream VOS + 20 ans NV
A Cream V.O.S. of great complexity, where sweetness is combined with an aromatic depth inherited from long aging in solera.
Barbeito - Bastardo 4 Pipas Special Res. NV
A rare expression of Bastardo from Madeira, combining aromatic depth, controlled sweetness and a vibrant finish.
Marco de Bartoli - Vigna La Miccia 2018
A modern, luminous Marsala, between preserved fruit and the depth of ageing.
Barbeito - Vinhas de San Jorge 2009
A São Jorge Madeira that is at once intense, fresh, and deeply saline, precisely expressing the island's volcanic character.
Barbeito - Malvasia Cândida NV
A great Malvasia Cândida Madeira, intense and refined, where sweetness marries vibrant acidity and a remarkably saline finish.
Oremus - Eszencia 2013
A Tokaj essence of rare concentration, carried by luminous freshness.
Barbeito - MEF 1994
A Madeira of great intensity, where the oceanic freshness meets the depth of a long oxidative aging.
Gini - Renobilis 2013
A sweet Soave wine with a strong terroir, combining aromatic richness, freshness and a long finish.
Herdade do Mouchão - Vinho Liquoroso 2014
A deep and warm Portuguese dessert wine, where the richness of the fruit meets a perfectly balanced sweetness.
Barbeito - Malvasia 20 ans NV
A great Malvasia Madeira, rich and vibrant, where sweetness combines with a sharp acidity for an endless finish.
Barbeito - O Engenheiro 30 ans (sweet) NV
A grand Barbeito Madeira, with a sweetness balanced by remarkable freshness and deep aromatic complexity.
Zoltan Demeter - Szérelmi Tokaji 2017
A precise and vibrant Tokaji of the terroir, where rich liqueur-like texture is combined with crystalline freshness.
Barbeito - Vinho Do Reitor 40 ans NV
A superb Barbeito Madeira, with remarkable aromatic complexity and impressive length on the palate.
Carpineto - Vinsanto Farnito
Dried fig, honey and toasted almond: the quintessential Tuscan meditation wine.
Margherita Otto - Barolo Chinato
A refined, artisanal Barolo Chinato, where the depth of Nebbiolo meets the complexity of spices in a long and warm finish.
Barbeito - Boal Old Reserve (med sweet) NV
A demi-sweet Boal Madeira combining aromatic richness, freshness, and a long finish.
Felsina - Felsina Vin Santo 2015
A traditional Tuscan Vin Santo, combining rich, liqueur-like texture, aromatic complexity and balancing freshness.
Pérez Barquero - La Cañada Solera 25 ans
A highly concentrated Andalusian Pedro Ximénez, from a 25-year-old solera, combining luscious richness and remarkable length.
Gini - Col Foscarin Recioto di Soave 2016
A high-altitude Recioto di Soave, where the luscious richness meets the volcanic freshness of the Col Foscarin terroir.
Pérez Barquero - Gran Barquero Solera 6 ans
A rich and concentrated Andalusian Pedro Ximénez, carried by a controlled sweetness and a long saline finish.
Ovid - Hexameter 2017
Cocoa, tobacco and black fruit, a Napa blend with a velvety texture.
Chappaz - Grain par Grain
A sweet wine from Valais of striking precision, between botrytised richness and saline freshness.
Paul Cluver - Riesling Noble Late Harvest 2021
A precise and vibrant South African sweet wine, where the richness of botrytis is balanced by a crystalline acidity.
Which wine for each blue cheese?
The saltier and sharper the blue, the sweeter the wine should be. Mild, creamy blues prefer a discreet sweetness.
| Cheese | Wines to choose | Why it works |
|---|---|---|
| Roquefort Roquefort, Bleu des Causses | Tokaji Aszú, Vin de Constance | The rich sweetness and lively acidity of the wine balance the salt of the sheep's milk. |
| Fourme d'Ambert Fourme d'Ambert, Fourme de Montbrison | Medium-sweet Riesling, white Port | This mild, creamy blue prefers a fresh wine with moderate sweetness. |
| Bleu d'Auvergne Bleu d'Auvergne, Bleu de Laqueuille | Tokaji Furmint, tawny Port | Notes of dried apricot and walnut go with a stronger paste. |
| Gorgonzola Gorgonzola Dolce, Gorgonzola Piccante | Recioto della Valpolicella, Malvasia delle Lipari Passito | Two Italian wines with candied fruit aromas for Lombardy's great blue. |
| Stilton Stilton, Blue Cheshire | LBV Port, Vintage Port | The English classic: the dark fruit and power of Port answer the aged blue. |
| Mountain blues Bleu de Gex, Bleu du Vercors-Sassenage | Rich Chardonnay, late-harvest Riesling | These milder blues go well with round whites or light sweetness. |
| Blue cheese in cooking Roquefort sauce, pear and Gorgonzola tart, walnut salad | Riesling, dry Furmint, Chardonnay | Hot and softened by cream, blue cheese pairs with an aromatic dry white. |
With a board of several blues, start with the mildest and finish with the Roquefort, served with the sweetest wine.
Sweetness, blue cheese's best ally
Our take: Roquefort deserves a great sweet wine. Hungarian Tokajis, made from Furmint, combine generous sweetness with dazzling acidity: the salt of the cheese softens and the wine gains in depth. Those from Château de Sárospatak or Royal Tokaji offer notes of apricot, honey and orange peel that extend the finish.
Port is the other great classic, especially with Stilton or a well-aged Bleu d'Auvergne. Quinta do Vallado offers the full range, from white Port to Vintage, by way of tawnies with walnut aromas. Think of South Africa too: the Grand Constance from Groot Constantia, the legendary sweet wine of the Cape, makes a sumptuous pairing with a Fourme or a Gorgonzola.
Three pairings to try
Roquefort and Tokaji Aszú. The ultimate sweet and savoury pairing, rich and vibrant.
Stilton and Vintage Port. The dark fruit of the Douro meets the power of the English blue.
Gorgonzola and Recioto della Valpolicella. An Italian duo with notes of candied cherry.
The Wine Wanderer Team
Your questions about wine and blue cheese
What wine goes with Roquefort?
With Roquefort, serve a sweet dessert wine: Tokaji Aszú, Vin de Constance or late-harvest Riesling. Their sweetness wraps around the salt and power of the sheep's milk, while their acidity keeps everything fresh. It is one of the most celebrated sweet and savoury pairings, ideal at the end of a meal with a slice of walnut bread.
Red or white wine with blue cheese?
White wine, sweet or luscious, works best with blue cheese. The salt and the blue veining call for sugar and acidity, two qualities typical of great sweet whites. For red, choose a fortified wine such as Port, or a sweet red such as Recioto, whose candied fruit balances the strength of the cheese.
What wine goes with Fourme d'Ambert?
Fourme d'Ambert pairs with a medium-sweet Riesling, a white Port or a sweet Furmint. Milder and creamier than Roquefort, it prefers fruity wines with moderate sweetness. A rich, lightly oaked Chardonnay also works very well, especially in a salad with walnuts and pears.
What wine goes with Gorgonzola?
For Gorgonzola, stay in Italy: a Recioto della Valpolicella or a Malvasia delle Lipari Passito. These sweet wines with aromas of cherry, apricot and fig answer the character of the Lombard blue. For a creamier Gorgonzola Dolce, a delicately sparkling Moscato d'Asti offers a fresh alternative.
At what temperature should sweet wine be served with cheese?
Serve a sweet wine well chilled, between 8 and 10 °C, with a blue cheese. This coolness highlights the acidity of the wine and makes the sweetness more elegant. Tawny Port is served a little warmer, at around 12 to 14 °C, and Vintage Port at around 16 °C. Take the blue cheese out of the fridge an hour before serving.
What wine goes with Roquefort sauce?
With meat or pasta in Roquefort sauce, choose a dry, aromatic white: Riesling, dry Furmint or Chardonnay. Once hot and melted into cream, the blue becomes milder. A lively white wine is then enough to balance the sauce. Keep the sweet wine for the cheeseboard.