Steak with Blue Cheese Sauce

Blue cheese: whether Roquefort, Gorgonzola, Stilton, or any other, brings salt, funk, and a fat intensity that transforms the dish entirely. The wine must have enough fruit and body to stand alongside both the beef and the cheese simultaneously, enough acidity to cut through the combined fat, and enough character not to be erased. This is one of the most demanding sauce pairings on the menu.