{"id":8933,"date":"2021-11-12T12:46:42","date_gmt":"2021-11-12T10:46:42","guid":{"rendered":"https:\/\/viikonviini.fi\/go-go-gorgonzola\/"},"modified":"2026-07-01T11:27:22","modified_gmt":"2026-07-01T08:27:22","slug":"go-go-gorgonzola","status":"publish","type":"post","link":"https:\/\/viikonviini.fi\/en\/go-go-gorgonzola\/","title":{"rendered":"Go-go gorgonzola!"},"content":{"rendered":"\n

Dive into the wonderful union of cheese and wine. You’ll discover a delightful world of flavors. Pasta with gorgonzola sauce or gorgonzola salad with pear? Or a delicious cheese platter? And with them, a full-bodied red wine. When the wine has a bit of sweetness \u2013 or why not more \u2013 it balances the cheese’s strong saltiness. The wine’s acidity, in turn, smooths out the cheese’s richness. <\/p>\n\n

There are many opinions about the origin of gorgonzola cheese, but its name certainly comes from the village of Gorgonzola in Lombardy, Northern Italy. Gorgonzola is a blue cheese made from pasteurized cow’s milk. In its original name stracchino di Gorgonzola<\/em>, the word stracco<\/em> meant tired: Tired cows returned from summer pastures to rest in Gorgonzola. But the cheese itself is far from tired! It has plenty of flavor and character! With wines that complement it, you’ll embark on a wonderful flavor journey. <\/p>\n\n

Gorgonzola cheese has had EU Protected Designation of Origin (PDO) status since 1996. Only cheese produced in certain provinces in the Lombardy and Piedmont regions can be called gorgonzola. Its production is based on the region’s artisanal cheesemaking tradition. <\/p>\n\n

Dolce or Picante?<\/h2>\n\n

Gorgonzola lovers are divided into two camps: Dolce fans and Picante fans. Which one are you? <\/p>\n\n

Dolce and Picante differ in terms of aging time. Dolce is younger, soft in texture, almost creamy, and mild. Thanks to its mild flavor, Dolce is easy to approach if you’re not yet familiar with gorgonzola cheese. Picante is aged longer, up to six months, making it firmer and more intense in flavor. Both work well in cooking and salads. Also try them with various jams and sweet fruits like dates and figs. Delizioso!<\/em><\/p>\n\n

\"gorgonzola\"\/<\/figure>\n\n

Red wine, naturalmente<\/em>! Picante is happiest with a slightly sweet red wine, and Dolce’s best companion is a red wine with a touch of tannin.<\/p>\n\n

\n\n
\n\n
\"casa<\/figure>\n\n\n<\/div>\n\n\n\n
\n\n

Casa Charlize Cuv\u00e9e Forte<\/h2>\n\n\n\n

When you’re longing for Italy \u2013 pour the velvety smooth Casa Charlize Cuv\u00e9e Forte<\/strong><\/a> into a glass alongside Picante and you’ll instantly be in the hills of Tuscany. The red wine is fruity, currant-tart, full-bodied and rich, making it an excellent match for the intensely flavored Picante. <\/p>\n\n\n\n

You can find price and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

\n\n
\n\n
\"orsogna<\/figure>\n\n\n<\/div>\n\n\n\n
\n\n

Orsogna Lunaria Coste di Moro Montepulciano d’Abruzzo<\/h2>\n\n\n\n

Orsogna Lunaria Coste di Moro Montepulciano d’Abruzzo<\/strong><\/a> is another Italian that, as a slightly sweet red wine, forms a wonderful union with salty Picante. It’s also full-bodied and dark cherry-like, but with plum and spice notes as well. It’s also organic and vegan. <\/p>\n\n\n\n

You can find price and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

\n\n
\n\n
\"Cousiño-Macul<\/figure>\n\n\n<\/div>\n\n\n\n
\n\n

Cousi\u00f1o-Macul Antiguas Reservas Cabernet Sauvignon<\/h2>\n\n\n\n

Cousi\u00f1o-Macul Antiguas Reservas Cabernet Sauvignon<\/strong><\/a> is an elegant and full-bodied Chilean red wine. Its blackcurrant, chocolatey, and lightly spiced flavor suits Dolce as a companion. The wine’s aroma reveals roasted bell pepper and eucalyptus. <\/p>\n\n\n\n

You can find price and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

\n\n
\n\n
\"vinea<\/figure>\n\n\n<\/div>\n\n\n\n
\n\n

Vinea Crianza Tempranillo<\/h2>\n\n\n\n

For the soft, almost spoonable Dolce, there’s also an excellent companion from Spain. Vinea Crianza Tempranillo<\/strong><\/a>.<\/em> The wine is medium-bodied, tart and berry-like, and velvety tannic. A smart choice for the milder Dolce. <\/p>\n\n\n\n

You can find price and product information here<\/strong><\/a>.<\/p>\n\n\n\n

Also, for example, the crisply acidic Chianti<\/em>, known as an excellent cheese wine, works beautifully with Dolce.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

For both?<\/h2>\n\n
\n\n
\n\n
\"trevisana<\/figure>\n\n\n<\/div>\n\n\n\n
\n\n

Trevisana Bio No Added Sulphites<\/h2>\n\n\n\n

What if you decide to choose just one wine suitable for both Dolce and Picante? An excellent choice then is the medium-bodied Italian Trevisana Bio No Added Sulphites<\/strong><\/a>.<\/em> The red wine is vibrantly acidic, which lightens gorgonzola’s richness. This berry-like wine is organic and vegan. <\/p>\n\n\n\n

You can find price and product information here<\/strong><\/a>.<\/p>\n\n\n<\/div>\n\n\n<\/div>\n\n

And finally \u2013 good news for unwavering white wine lovers: For example, Riesling<\/strong><\/a> or Gew\u00fcrztraminer<\/strong><\/a> will pleasantly surprise you with blue cheeses. Taste and let the flavors take you away! <\/p>\n","protected":false},"excerpt":{"rendered":"

Dive into the wonderful union of cheese and wine. You’ll discover a delightful world…<\/p>\n","protected":false},"author":1,"featured_media":8934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_page_background_color":"","_page_header_background":"","footnotes":""},"categories":[431,436],"tags":[],"makuelamys":[],"class_list":["post-8933","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-wine","category-savory-snacks"],"acf":[],"_links":{"self":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8933","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/comments?post=8933"}],"version-history":[{"count":1,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8933\/revisions"}],"predecessor-version":[{"id":8936,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/posts\/8933\/revisions\/8936"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/media\/8934"}],"wp:attachment":[{"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/media?parent=8933"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/categories?post=8933"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/tags?post=8933"},{"taxonomy":"makuelamys","embeddable":true,"href":"https:\/\/viikonviini.fi\/en\/wp-json\/wp\/v2\/makuelamys?post=8933"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}