What wine goes with blue cheese, from Roquefort to Fourme?
44 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.
Blandy's - Madère Malmsey 5 ans
A rich, full and spicy fortified Madeira wine from one of the most historic houses on the island.
Klein Constantia - Vin de Constance 2021
A wine that embodies history, patience, and the absolute quest for perfection
Monte Santoccio - Viola Passito Rosso 2019
A rare sweet red from Fumane, made from dried grapes, indulgent, fresh and very long.
Monte Santoccio - Stella Recioto della Valpolicella 2019
A traditional Recioto della Valpolicella, sweet without heaviness, with notes of prune and bitter almond.
Telmo Rodriguez - MR Mountain Wine 2024
A sweet Muscat from sun-dried grapes, made on the schist slopes of Cómpeta.
Huber - Grüner Veltliner Eiswein 2023
A Grüner Veltliner ice wine picked at -7 °C, dense and pure, between blossom honey and fig.
Blandy's - Vintage Malmsey 1981
A dense, fresh 1981 Malmsey, aged thirty-seven years in canteiro, with notes of exotic woods and honey.
Blandy's - Vintage Malmsey 1991
A mahogany 1991 Malmsey, both sweet and fresh, with notes of spice, dried fruit and toasted wood.
Blandy's - Vintage Malmsey 1988
A mahogany 1988 Malmsey, aged twenty-five years in canteiro, between dried fig, coffee and citrus peel.
Blandy's - Vintage Malmsey 1996
An exuberant, very rich 1996 Malmsey, with notes of candied fruit, old brandy and honey.
Blandy's - Vintage Bual 1920
A 1920 Bual aged for a century in casks and then demijohns, of rare concentration and complexity.
Blandy's - Vintage Bual 1994
A round, generous 1994 Bual, with notes of vanilla, cinnamon and toasted biscuit.
Cossart Gordon - Vintage Bual 1978
A 1978 Bual from Calheta, foot-trodden and aged more than forty years in canteiro, powerful and fresh.
Blandy's - Colheita Malmsey 2007
A 2007 Malmsey both very rich and fresh, between marmalade, candied fruit and hazelnut.
Blandy's - Colheita Bual 2008
A delicate, balanced 2008 Bual, with notes of dried fruit, vanilla, tea and exotic woods.
Blandy's - Colheita Bual 2010
A medium-sweet Bual from the south coast, dense and silky, with notes of vanilla, dried fruit and spice.
Blandy's - Colheita Malmsey 2010
A rich, velvety 2010 Malmsey, with notes of candied fruit, brioche and honey.
Blandy's - Bual 5 ans
A medium-sweet Madeira from the south coast, with notes of raisins, toasted walnuts and vanilla.
Niepoort - Moscatel do Douro 20 ans
A fortified Muscat from the Douro, mellowed by twenty years in old casks, between orange peel and dried fruit.
Fonseca - Porto Bin 27
The flagship Port from Fonseca: rich, delicious and with intense notes of black fruits
Château de Sárospatak - Tokaji Aszú 3 Puttonyos 2011
One of the last vintages of Tokaji 3 puttonyos.
Campagnola - Piuma Valpolicella Ripasso 2019
A round and charming Valpolicella Ripasso
Fonseca - Porto Tawny 10 ans
The 10 year old Tawny from Fonseca, with notes of dried fruits and sweet spices
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.