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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