Pairing Blue Cheese with Sweet Wines

Video Transcript

"I'd like to talk to you about pairing blue cheese and sweet wine. I know it sounds a little weird and it is. But, the fact of the matter is blue cheese and sweet wine make some of the best food and wine parings in the world. Because, they're so different. It's called opposites attract. We get blue cheese that's heavy and kind of pungent and has a flavor that can only be described as earthy and salty. We mix that up with a wine that's fruity and sweet. And, we have what's called synergy. Synergy means we have two things that are totally opposite and they combine together to make something brand new and interesting. What usually happens when you pair the earthy pungency of a salty blue cheese with a fruity sweetness of a dessert wine, is you get another flavor added that can be described as caramel or butterscotch or maplely. Or, sometimes it's just "Wow, what was that?" So, give it a try. It's a very unique food and wine combination. You can use this at any stage in your meal. You can use it as a salad, as an entrée or of course a dessert. One of my favorite combinations is Stilton cheese from England and Sauternes, which is a sweet white wine from France. It sounds strange. But, you won't believe how good it is. You could also use just about any blue cheese. Gorgonzola is also a favorite from Italy. Roquefort from France. Or, any native blue cheese paired up with just about any sweet wine. Try a Sauternes, a Moscato or even a Ruby Port or a Tawny Port or a late harvest Zinfandel. Watch the flavors go off in your mouth. And, remember you're getting a wonderful contrast of flavors and a sweet salt combination that you won't soon forget."