Roquefort and Wine

[jaypm51]

I have a pretty good palate for both cheese and wine and have been doing both for more than just a few years. Among my favorite cheeses are Roquefort and Gorgonzola and after all these many years of pairing them with a variety of Sauternes, Ports, and Banyuls I'm not satisfied I've found the perfect match. Would welcome input and observations Thanks all, in advance.

[blooangel]

I stare at the last two options that I tried...both darn good we thought.

a Trollinger Icewine, produced by Weingut Dr. Bauman, Scholoss Affanltrach, Wurttemberg...1999

or

antinori's muffato..1999 as well.

let me know what you think.

[mauss]

You may try a "vin de paille" from Rhône, or, more classic, a white wine from Jura, style l'Etoile.

["T"]

Off dry Mosel Riesling works for me most of the times.

[sashimi]

I've always enjoyed an Oregon Pinot Noir with blue cheeses. I don't know if you have access to wines from Ontario or not, but Cave Springs makes an incredible off-dry Riesling that I've found to be wonderful with blue cheese, especially Roquefort.

[Craig Camp]

Recioto della Valpolicella (sweet) or Amarone (dry version of the same wine)

These are wines without fear of moldy cheeses! Click here for the Wine Camp about Amarone.

[Scott]

Recioto della Valpolicella (sweet) or Amarone (dry version of the same wine)

These are wines without fear of moldy cheeses! Click here for the Wine Camp about Amarone.

agreed, a nice amarone should do the trick.

[Brad Ballinger]

Before I scrolled down this thread, I had Amarone in my mind. Other whites not mentioned would be a Vouvray Moelleux or an Alsatian Pinot Gris SGN.

[Rebel Rose]

Yep, Amarone is great. Also California syrahs and Rhones, and late harvest syrah.

I used to enjoy Rieslings with Gorgonzola when it was a girls' night kind of thing. Now Stilton is more of a late evening snack with red-wine-loving couples, and we gravitate toward smoky reds.

[jaypm51]

Thanks all for the input. Looks like I'll just have to organize a tasting of the wines with the cheese. Will post notes as soon as possible.

[Chris Kissack]

Last year I drank Champalou's 1996 Vouvray Cuvee Moelleuse with some stilton - it was an ethereal match, and I'm not usually one to get over-fussed about food and wine matching. I would be only too happy to try this again with some Roquefort.

BWs

Chris