Food Times Blog

Which Reds or Whites?

Gorgonzola comes to our tables in two varieties, either sweet or piquant. Both, however, boast a decisive character, and knowing the characteristics of each one can help in the decision for which wine to choose to accompany them.

The milder notes of the sweeter Gorgonzola have a tendency to marry with wines that are soft and full-bodied. Whites worthy of mention bring us into the realm of Ribolla Gialla from Collio, Riesling dell’Oltrepo (Pavia), a dry Malvasia, or a Moscato Giallo from Trentino. On the other hand, the best reds for sweet Gorgonzola are medium-bodied ones like Dolcetto, Bonarda, Teroldego and Sangiovese.

To exalt the piquancy of the stronger Gorgonzola, choose well-structured wines that are aged in wood, without an overbearing influence on the cheese. Among the wide variety of Italian wine, these qualities are perhaps best achieved in Barbaresco and Chianti Classico Riserva. For the exceptionally refined palate, it is also recommended a reach for dessert wines with dry finishes like Picolit, Malvasia delle Lipari and virgin Marsala.

For a complete overview of what to choose, browse GIFT’s completely dedicated selection.