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Jan 26, 2008 12:55 PM

Pairing with Gorgonzola Fondue?

I'm making a new version of fondue, with gorgonzola, a Sauternes-like white and cream cheese in the mix. Any idea what to drink with this? Thanks!

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  1. Sounds like an interesting challenge. I think I'd try a French white Bordeaux.

    1. If you are using a sweet wine in the fondue, it would be best to pair a wine that will match that sweetness, as a dry wine will taste bitter next to a sweet food. Also, a wine with high acidity will cut through the richness and . I would try a spatlase (late harvest) riesling, but a bottle of the same wine you are using in the fondue could work as well.

      2 Replies
      1. re: pierrot

        I like to use the same wine I cook with and cook with when possible, but in this case, I'm cooking with a Sauternes-like wine, from a village near Sauternes so it's half the price but with the same general body. I don't want to serve a Sauternes - I think it would be too much.

        Surfing the internet, I've found recommendations from prosecco to oaky California chardonnays to older sangiovese. We may end up with a couple of open bottles, trying to find what works best!

        1. re: Valyn

          How about a crisp Albarino (Burgans is probably fine), a juicy new world Viognier (i.e. Clay Station), or a Washington state riesling (Chateau Ste. Michelle makes a great off-dry Riesling for $9)? Not fancy recommendations, I realize, but they have the acidity to cut through the richness, the ripe fruit to complement sweetness in the fondue, and all have mineral notes that would add depth to your main.

          If you wanted to go a little sweeter, how about an ice wine from British Columbia or Ontario (depending on availability where you live). I just had a wine that would probably nicely complement what you are proposing: Ganton and Larsen Riesling Ice-Wine from the Okanagan. Lovely apricot and honey flavours with ample acidity.

      2. Looking strictly at Gorgonzola, I've found that Tempranillo is my favorite wine match with it....

        Would I venture a red with this fondue? It probably depends on the extent of the "sauternes like white" (and what is that, btw??)...

        But, assuming that this sauternes analog is strictly a backnote, then give a mellow rioja a try... especially if you might experiment and try dipping grilled red meat morsels into the fondue!

        1. A demi-sec vouvray. Most of the 2005s currently on the market are not only delicious but excellent values.

          1 Reply
          1. re: mengathon

            Excellent suggestion. Some of the semi-sweet wines from southwest France -- Jurançon or Cérons, for example -- might also work.

          2. Thanks to all for the suggestions. To clarify for Chicago Mike, the wine I used in the fondue was sweet French bordeaux from Sainte-Croix-du-Mont appellation which is apparently geographically close to the Sauternes appellation. The wines are similar but the Sainte-Croix was half the price, which made it a more attractive wine than the Sauternes as a cooking wine.

            We really didn't consider a red, given the ingredients (white bordeaux, gorgonzola dolce, cream cheese, accompanied by red grapes, apples and sourdough). We drank a fairly ordinary Riesling with the fondue, ending with a glass of Sauternes. The fondue was just great BTW (the recipe was from the NYTimes), and when we have it again, I'll look for a sweeter white, like a late-harvest Riesling or one of the wines anewton suggested. Something with some body along with acidity.

            1 Reply
            1. re: Valyn

              The OP didn't mention gorgonzola dulce, quite a different cheese than "regular" gorgonzola...

              Since Chardonnay and Semillon are very compatible varietals, I'm just guessing that you might find a nice slightly-sweet Chardonnay champagne to be an interesting match with this fondue...

              A champagne blanc de blancs demi-sec could be quite interesting here... It matches the semillon in the Sainte-Croix, the cream cheese, and to be determined, the butteriness of the gorgonzola dulce...