Combining wine and cheese
It’s time to shatter a few popular myths: our first tip is to serve Bleu d’Auvergne with white wine. A smooth white like Montbazillac, or Pineau des Charentes for example. But watch out, we mean smooth not sweet! If you prefer a drier wine then “stick with fruit”. Naturally, Bleu d’Auvergne goes very well with rosé wines. Like white wine, rosé wines don’t have tannins, which react badly to the Penicillium Roqueforti in Bleu d’Auvergne. Our next tip is to serve the cheese with a semi-dry Cabernet d’Anjou, or if you want to stay regional, try Corent, a little known but very pleasant wine.
You can also serve the cheese with a naturally sweet wine like Maury, as well as with some red amber wines like the little known sweet Rasteau Côtes du Rhône. Generally speaking, many naturally sweet wines create a happy and original combination with Bleu d’Auvergne.
It is also possible to enjoy different combinations than strictly serving wine with cheese. Other drinks go well, particularly with Bleu d’Auvergne. In fact, fruit spirits offer an interesting combination – particularly, pear brandy. Pommeau de Normandie also goes very well with this blue cheese. You can even try fermented rhubarb or a slightly sweet amber beer!
*Tannins: A combination of glucose and tannic acid. Tannins are an indispensable feature of wines as they determine their colour. Wines rich in tannins are more resistant to certain diseases or flaws, which means they can be stored for longer.