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The key to pairing wine and cheese is to find a balance between the flavors of the two. A good rule of thumb is to pair a wine that is as intense as the cheese. For a milder cheese, like gorgonzola, a dry white wine is a good choice. For a more intense cheese, pair it with a red wine. It is said to be among the oldest blue-veined cheeses in the.

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Wine and cheese are a classic culinary pairing. An award-winning author of six books about cheese, Laura Werlin, shares ideal wine and cheese pairings for the major types of cheese, from hard to.

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You may also enjoy these other types of wine with Gorgonzola cheese or this Gorgonzola Cheese wine pairing: Sauternes (soh-TEHRN): A famous sweet French dessert wine with apricot, honey & white flower notes. Bordeaux Blend (Red) (bohr-DOH): Earthy, elegant, smooth French red with red cherry, black fruit, violet & leather.

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Prosecco. Sure, sparkling wine is great for bold kinds of cheese. But, let's put down that Champagne. Instead, seek out an all-Italian pairing with this sparkling wine originating from Veneto. With a dry body and bright effervescence, Prosecco is the perfect bottle of bubbly for bold Gorgonzola.

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Blue Cheese pairs best with sweet wines with a hint of nuttiness such as Sauternes, Tawny Port, Sherry, Tokaji, and Moscato d'Asti. Prosecco, Zinfandel, Amarone, and late harvest or dessert wines are also excellent with Blue Cheese, whether it is Roquefort, Stilton or Gorgonzola. Sweet wines pair up best as they contrast the salty flavours of.

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The first is a bloomy triple crème style cheese like Camembert or Brie. It's rich and gooey, and oh-so spreadable. There's a thin rind on the outside that's also edible. The second is Gorgonzola, a blue cheese that's got a bite to it. The blue veins of mold make it salty and tangy when it melts in your mouth.

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Gorgonzola may well be one of the oldest cheeses to come out of Italy. It's certainly among the oldest blue-veined cheeses in the entire world. Let's look at the basics first. Gorgonzola is made using cow's milk, with the cheese usually having a fat content that falls somewhere between 25% and 35%. To the touch, it's both firm and crumbly.

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Sparkling Wine. Pairs with: Burrata, Gorgonzola, Comté, Brie, Camembert, Roquefort Sparkling wines like Champagne are always festive and fun but they can be a little tricky to pair with cheese due to the high levels of acidity. In general, bubbly pairs best with fresher, creamier cheeses but there are a few exceptions. Prosecco is the simplest to pair because it can work with fresh burrata.

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Each of these types opens up a highly variable range of flavors. It is precisely the characteristics that differentiate the two types of Gorgonzola that must be taken into account to guide the choice of beverage to pair. Discover our pairings! Pairings Used in refined preparations by the most famous chefs in international cuisine, Gorgonzola is.

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Gorgonzola, an Italian blue cheese, is known for its crumbly texture, bold flavor, and blue-green veins. It's made from cow's milk and can be either sweet (dolce) or spicy (piccante). Brie, on the other hand, hails from France and is a soft, creamy cheese with a mild, buttery flavor.

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Spicy Gorgonzola cheese requires well-structured, valuable, aged red wines: Barolo, Barbaresco, Carema, Gattinara, Gemme, Chianti Cl. Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet, etc. Serving temperature: 18/20° C Matching with sweet wines in general is also recommended: "passito" Muscat wine or "Marsala vergine" (which.

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Gorgonzola cheese contains approximately 370 calories for every 100 gm portion. This cheese is actually highly dense in nutritional value. Its superior vitamin, fat, protein, and mineral content make it pretty much a superfood. Additionally, it is rich in calcium, which supports good bone health; it helps with vitamin absorption and also.

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For plain Gorgonzola, try one of the following pairings -. Off-dry or sweet Riesling is a great white wine pairing for Gorgonzola. The fruity flavors and slight sweetness of this wine complement this strongly flavored cheese. Port is a classic wine pairing with Gorgonzola. This rich, flavorful, and sweet dessert wine not only stands up to the.

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Semi-hard cheese. Farmhouse Gruyère, and other French semi-hard cheeses like Comté, or English ones like Cornish Yarg can be wonderful with pinot noir, or white wines, particularly those with good acidity, such as a riesling, which cuts through the cheese's fatty nature. Try zippy Loire sauvignon or New Zealand rieslings.

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Sauternes and roquefort blue cheese are a traditional pairing, but even gorgonzola, made in the northern Italian Alps, pairs ideally with botrytized wines. My favorite match for both hard and blue cheeses is port, a fortified wine whose alcohol is increased to 18 to 22 percent by adding neutral grape spirits (usually grape brandy) before.