What wine with roquefort?

Here's a pairing that might surprise you: blue cheese and sweet wine. It sounds odd until you try it, and then it becomes one of those "how did I not know this?" moments. The principle is simple — salt craves sugar. Roquefort is intensely salty (around 3.5% salt content), and a wine with residual sweetness creates a balance that dry wines simply cannot.

Sauternes is the classic choice. Made primarily from Sémillon grapes affected by noble rot (Botrytis cinerea) in Bordeaux, it concentrates to 120-150 g/L of residual sugar while keeping a bright acidity that prevents it from feeling heavy. When those honeyed, apricot-jam flavours meet Roquefort's sharp, mineral saltiness, something extraordinary happens — neither dominates, and new flavours emerge.

If Sauternes feels too precious for a cheese course, look south to Roussillon. Maury and Banyuls are fortified sweet reds made from Grenache Noir, offering dark cherry, cocoa, and spice notes that wrap around the cheese's intensity. They're generally more affordable and widely available than top Sauternes.

Tawny Port aged 10 or 20 years is another stellar option. The long barrel ageing in Porto's lodges produces caramel, walnut, and dried fig flavours that complement Roquefort's earthy funk. At around 20% alcohol, it has enough power to stand up to the cheese without being overwhelmed.

For those who insist on a dry red, choose something ripe and full-bodied — an aged Châteauneuf-du-Pape or an Amarone della Valpolicella. Their glycerol richness mimics a touch of sweetness that helps bridge the gap, though the pairing will never be as harmonious as with a truly sweet wine.