Gorgonzola Dolce with fermented figs & walnuts

Modern cheese art and aromatic fermentation: Moments of pleasure around wine with food

Wine with food stands for unique taste experiences with creative combinations. Wine and food become a highlight of modern cheese cuisine in this recipe: creamy, mild Gorgonzola Dolce meets fermented figs with pleasant, fruity acidity and crunchy walnuts. The balance of creaminess, earthiness, sweetness and acidity invites you to a culinary journey of discovery. A touch of freshness through fermentation makes the dish the star of any cheese platter or a delicate starter. The different textures, the mildly spicy aroma of the cheese and the depth of the walnuts tell a small story of tradition, craftsmanship and contemporary enjoyment. This is how wine with food becomes food pairing at a high level.

Ideal wine pairing: Orange Wine from Gewürztraminer Alsace AOC (Alsace, France)

Orange Wine from Gewürztraminer from Alsace provides an expressive experience: Powerful notes of dried orange, rose petals, spices, gentle tannins and a stable acid structure accompany Gorgonzola Dolce impressively. The floral, spicy freshness harmonizes with the fermented figs, picks up on the nutty undertones and gives the food pairing finesse and excitement.

The orange wines from Gewürztraminer present themselves with multi-layered aromas: flowers, dried fruits and hints of peppery tones meet a surprisingly fresh but present tannin structure. These quirks play around the creaminess of the gorgonzola, contrast the sweet and sour notes of the fermented figs and elegantly pick up the nutty-aromatic element of the walnuts. A touch of oxidation and herbal depth give depth and animate the palate, the structure brings complexity.

Further wine recommendations for this dish

Sauternes AOC (Bordeaux, France)
With its intense sweetness, notes of apricot, honey and exotic fruit, this dessert wine caresses the salty power and creaminess of Gorgonzola. Its acidity sets a clear antithesis to the fruitiness of the fermented figs, while the fullness perfectly combines the nutty substance. The result is a classic, velvety, sweet Wine & Cheese pairing.

Pinot Gris Grand Cru Alsace AOC (Alsace, France)
This powerful white wine combines ripe fruit, fine spice and moderate acidity. Its rounded structure keeps pace with the creaminess of the cheese, while notes of pear and quince pick up on the fig aroma. The nutty facets are elegantly lengthened and the fine residual sweetness supports the interplay.

Gewürztraminer Spätlese QbA (Palatinate, Germany)
With intense rose tones, lychee and a subtle fruit sweetness, the late harvest makes the food pairing floral and exotic. Their pleasant richness absorbs the aromatic and creamy power of Gorgonzola Dolce, while the fresh spice competes harmoniously with the fermented character of figs.

Grenache Rosé IGP Pays d’Oc (Languedoc, France)
With lively freshness, fruity strawberry and currant aromas, floral hints and fine minerality, this rosé complements both the mildly spicy note of Gorgonzola and the filigree acidity peaks of fermented figs. The lightness of the rosé brings a summery twist to the pairing.

Albariño DO Rías Baixas (Galicia, Spain)
Salty minerality, citrus and stone fruit aromas meet lively acidity – this gives the creamy, spicy Gorgonzola a pleasant freshness. The crunchy structure keeps the fermentation of the figs in balance and emphasizes the nuttiness.

The recipe: