A soft white wine – like a Riesling or a Malvasia secca, or even a light red wine from Valtellina or a Sangiovese di Romagna – is ideal for sweet blue cheese (gorgonzola).
Instead, for spicy blue cheese (gorgonzola), pairing with a structured and aged red wine is recommended: in this case, Barolo, Brunello di Montalcino and Amarone della Valpolicella are perfect.