WINE AND CHEESE PAIRING: GORGONZOLA AND AMARONE

Posted on October 24, 2008
Filed Under The Brick Vine, Food and Wine |

Amarone

Deep ruby red with an aroma of dried cherry, cinnamon, sage, tar and oak. Medium-full with excellent concentration. Very generous mid-palate, this has layers of flavor that coat the palate. Lengthy, beautifully balanced finish with elegant tannins and lively acidity. This is a gorgeous Amarone - power, spice, earth and finesse. Drinking beautifully now, this will keep for another 5-7 years - maybe longer.

Gorgonzola

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the rich, creamy cheese. Gorgonzola is made in the northern Italian village, according to which the cheese has its name, either from unpasteurized or pasteurized milk to which the mould is added. At about four weeks the cheeses are pierced with thick needles to encourage the spread of the mould. Gorgonzola ripens in three to six months. The cheese is usually wrapped in foil to keep it moist. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mould. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.