Gorgonzola
33 products
Typical of northern Italy, Lombardy and Piedmont in particular, it is produced in two versions, sweet and spicy, which will require different bottles. In general, the wine should be fairly alcoholic, to clean the mouth of fatness, and have a sweet tendency, to counteract the bitterness of the mold. In combination with sweet or creamy gorgonzola, a soft white wine, such as a riesling or a dry Malvasia, is ideal, otherwise a Rosso Piemontese or a Sangiovese from Tuscany will do the job well. For spicy gorgonzola, on the other hand, pairing it with an important, structured and aged red wine is indicated: in this case Barolo, Brunello di Montalcino and Amarone della valpolicella are perfect; alternatively, a liquoroso wine such as Recioto may also do the trick, but if you go for a great muffato with Passito di Pantelleria, you'll never go wrong. With our suggestions you will be able to find the best possible pairing: choose from these bottles and create your own winning coppia to accompany and enhance the strong flavor of gorgonzola.
