Pairing wine with blue-veined cheeses (like Roquefort, Gorgonzola, Stilton, Fourmes d'Ambert or Bleu d’Auvergne) is all about balancing saltiness, creaminess, and intensity. Here are some delicious pairings that hit the mark:

🧀 Classic Pairing: Sweet Wines - Sweetness + salt = magic.

• Beaumes de Venise (Rhône) or Vin de Paille (Jura) – The gold standard with Roquefort. Lush, honeyed, and perfectly balanced by the cheese's sharpness.
• Port (especially Tawny or Vintage) – A killer match for Stilton. The sweetness and richness pair beautifully with the bold, salty cheese.
• Sweet Riesling or Gewürztraminer (Germany, Alsace) – The aromatic lift and residual sugar tame the intensity of the blue mold.
• Vin Santo or Recioto (Italy) – Gorgeous with Gorgonzola Dolce or stronger styles.

🍷 Red Wines (if sweet isn’t your thing) - Stick to soft tannins and ripe fruit.

• Deltetto Rocca delle Marasche – Powerful, dried-fruit richness that can stand up to pungent blues.
• Grenache-based blends (like Châteauneuf-du-Pape) – Fruity and spicy, with enough body to handle creaminess.
• Cabernet Franc (like Domaine de l'Enchantoir Clos du Petit Chavannes Saumur or Château Falfas) – Earthy and herbaceous, good with milder blue cheeses.

🥂 Bubbly or Fortified Options

• Dry or Demi-Sec Champagne – Contrast the salt and fat with acidity and bubbles.
• Sherry style (Jérôme Arnoux Vin Jaune, Pedro Ximénez or Cream) – Nutty, and dense—amazing with aged blue cheese.